434 



on hot buttered toast with a sauce of lemon juice, mehed butter, salt, 

 and pepper. 



Some mushrooms are better baked or stewed. To bake, line the 

 baking dish with thin slices of toast, fill with layers of mushrooms, 

 seasoning each layer with salt, pepper, and butter, and bake for fifteen 

 minutes or longer according to the species. To stew the tougher 

 species, boil them in water until they are tender, then pour off most 

 of the water, add milk and stew a few minutes longer, season with 

 salt, pepper, and butter, thicken with flour or corn-starch, and serve 

 hot. 



The following recipes are selected from Bulletin No. 175 of the 

 United States Department of Agriculture : — 



Fried Mitslirooiiis.-~Be3.t the yolk of an egg with a tablespoonful 

 of water, and season with pepper and salt. In this, dip each cap and 

 then dip into fine cracker crum1)s or corn meal. Ha\'e butter or cook- 

 ing oil very hot in a frying-pan. Fry >lowly on each side five minutes. 

 A sauce can he made l)y thickening the butter or oil with flour and 

 adding milk or cream. If desired, serve on toa.st. A smooth, thin 

 tomato sauce is also excellent. 



Miis/iroorns baked ivith Tomatoes. — In a baking dish arrange small 

 round slices of buttered toast ; upon each piece place a rather thin slice 

 of peeled tomat(», salted and peppered : upon each slice of tomato place 

 a fine, thick mushroom, gill side up ; in the center of each mushroom 

 put a generous piece of butter, season with salt and pepper. Cover the 

 dish and bake in a hot oven ten minutes; then uncover and bake for 

 an additional five or ten minutes, as the mushrooms seem to require. 



Peppers stuffed leitJi Mus/irooiiis. — Cut the stem end of the peppers 

 and carefully remove all seeds and the white membrane ; chop or 

 break the mushrooms into small pieces, season with pepper and salt, 

 press firmly into the peppers, and put a good-sized lump of butter on 

 top of each. The water adhering to the mushrooms after washing 

 will furnish sufficient moisture for their cooking. Arrange the peppers 

 on end in a leaking dish, haxing water, witli salt, pepper, and butter, 

 poured in to the depth of aljout an inch. Place the dish in a hot oven, 

 cook covered fifteen minutes; then uncover and baste and cook for 

 ten or fifteen minutes longer, or until the peppers are perfectlv tender. 

 An addition of chopped cooked chicken or veal to the mushrooms is a 

 pleasing variation. 



Mnshrooiiis and Cheese. — Butter a baking dish, place in layers 

 mushrooms broken in small pieces, bread crumbs, grated cheese, salt, 

 pepper, and bits of butter. Continue until dish is filled, letting the 

 top layer be a thin sprinkling of cheese. Cover and cook in oven for 

 twenty minutes; remove cover for five minutes before serving. 



