APPENDIX A. 



PllESERVIXa AND CoOKINO MuSHROOMH. 



In Europe several species of musbrooins are preserved by boiling' and 

 afterwards placing- them in eartberu jars or tubs filled with water, wliich is 

 renewed from time to time. This simple and economical method of kcep- 

 iu'^ mushrooms alVords the })eople considerable provision. With regard to 

 the preparation of fresh mushiooms for table use, Di'. Kocjues, an eminent 

 writer on fungi, gives the following excellent suggestions : "After select- 

 ing good nuishrooms, remove the skin or epidei'mis, cutting away the 

 gills, and in some cases the stem, which is usually of not so (ine a texture. 



"It is important to collect for use only young and well-preserved speci- 

 mens, because a mushroom of excellent (piality may, nevertheless, when 

 overmature or near its decline, become dangerous for food. It then acts 

 as does ever}' other food substance which incipient decomposition has 

 rendered acrid, irritating and indigestible. It is, moreover, rarely the 

 case that mushrooms in their decline are not chfMiged by the presence of 

 larvjT?.'' 



In Geneva a very lucrative trade is carried on in the exportation of the 

 '■'■Edible Boletus,'" which is preserved for use in various ways, the 

 simplest of which consists in cutting the caps in slices and stringing 

 them, after which they are placed on hurdles in the shade to dry. They 

 may also be dried in a stove or oven, but the former method is preferable, 

 as the mushroom then retains more of its flavor or perfume. When the 

 slices are perfectly dried they are put into sacks and suspended in a dry, 

 airy place. Sometimes before the mushrooms are sliced they are plunged 

 into boiling water for an instant, which treatment is said to preserve 

 them from the ravages of insects. Several kinds of mushrooms are 

 preserved in the following manner : After they have been properly 

 washed and cleansed, they are boiled in salted water and afterwards 

 wiped dry. They are then placed in layers, in jars, sprinkled with salt 

 and pepper, and covered with pure olive oil or vinegar. Lactarlus de- 

 liclosHs. Cantharellus cibarius, 3Iorchellas, Clavurias, etc., are thus 

 preserved. Before using the dried mushrooms they are soaked in tepid 

 water for some time and afterwards prepared as if fresh, with the usual 

 seasoning. 



Receipts. 



Broiled procerus. — Remove the scales and stalks from the agarics, and 

 broil lightly on both sides over a clear fire for a few minutes ; arrange 

 them on a dish over freshly made, well-buttered toast ; sprinkle with 

 pepper and salt and put a small piece of butter on each ; set before a 

 brisk fire to melt the butter, and serve quickly. Bacon toasted over 

 mushrooms improves the flavor and saves the butter. 



.[(/(irics delicately stetoed. — Remove the stalks and scales from the 

 young half-grown agarics, and throw each one as you do so into a basin 

 of fresh water slightly acidulated with the juice of a lemon or a little 

 good vinegar. When all are i)repared, remove them from the water and 

 put them in a stewpan with a very small piece of fresh butter. Sprinkle 

 with pepper and salt and add a little lemon juicQ: cover up closely and 

 stew for half an hour ; then add a spoonful of flour with sufficient cream 

 or cream and milk, till the whole has the thickness of cream. Season to 

 taste, and stew again until the agarics are perfectly tender. Remove all 

 the butter from the surface and serve in a hot dish garnished with slices 

 of lemon. A little mace or nutmeg or catsup may be added, but some 

 think that spice spoils the flavor. 



Cottager s p7'0cerns pie. — Cut fresh agarics in small pieces : pepper, 

 salt, and place them on small shreds of bacon, in the bottom of a pie 



