Guide to the Mushrooms 41 



Tliey may be cooked as above or stewed 

 gently for twenty minutes, then turn off 

 tlie surplus water and cover them with a 

 rich cream sauce. 



Mushrooms having a strong flavor such 

 as Coprinus comatus, Lepiota naucinoides, 

 make a more pakitable dish if served as a 

 scallop, using a layer of cracker crumbs, a 

 hxyer of small pieces of mushrooms, season- 

 ed with butter, pepper and salt, until the 

 baking dish is full. Pour over this sweet 

 milk and bake in a moderate oven about 

 three-quarters of an hour. 



Baked mushrooms are prepared as in the 

 first receipt and the result is much the 

 same. Always cover a mushroom while it 

 is cooking as the flavor escapes otherwise. 



To cook morels, split them open, fill the 

 center with minced chicken veal or beef, 

 press together and bake for three-fourths 

 of an hour. 



To cook puff balls, pare, slice in thick 

 slices, dip in beaten egg and fry in butter. 

 The result is a delicious omelet. 



To dry Marasmius oreades and Boleti, 

 remove the stems from the first, the stems 

 and pores from the latter; place them 



