EXPERIMENT STATION BULLETINS. 



211 



EECIPES. 



Collecting. — In collecting morels and puflf-balls, or any other fungi 

 intended for eating, discard all specimens that are overmature or in- 

 fested with larvae. Puff-balls should be perfectly white inside when 

 broken open. Yellowish stains in the center or near the base are signs 

 of approaching ripeness and although not necessarily poisonous in this 

 condition they develop bitter or unpleasant flavors, unfitting them for 

 use as food. If dirt and adhering soil be removed when the plants are 

 being collected much trouble in washing them clean may be avoided. 



Cooking. 



A great many ways have been followed in the cooking of edible fungi ; 

 in brief they are adapted to almost any treatment given to the oyster. 

 Thus th^ may be stewed, baked, fried, broiled and escalloped, and made 

 into croquettes or pA,t^s. Certain kinds, however, are treated in ways 

 better suited to retaining or bringing out their natural flavors. 



The following recipes have been selected as being specially adapted to 

 the morels and puff-balls : 

 Morels. 



Fried. — Wash, drain, roll in flour, fry in butter or fat, serve hot. 



Stuffed. — Select the freshest specimens, open the stems at the base, 

 wash carefully and wipe, fill with veal stuffing, anchovy, or any other rich 

 stuffing, close the ends, bake or dress between thin slices of bacon. Serve 

 with a sauce. 



Simple and dainty. — Split the morels lengthwise, wash, drain, fry light- 

 Iv in butter about twentv minutes, season and serve on hot toast. 



Puff -Balls. 



To fry. — Remove the outer rind, slice, dip into beaten egg, then into 

 bread crumbs, fry until lightly browned in butter or fat as for French 

 toast. A batter of milk and egg may be used in which to dip the slices 

 before frying. Serve on a hot plate. 



To stew. — Cut into small pieces, boil for fifteen minutes in a little 

 water, pour off the water, dust with a little flour, add a small quantity of 

 milk or cream with butter, salt, pepper, and lastly a little chopped pars- 

 ley, stew slowly for five minutes, serve. They may also be used in p^t^s. 

 — Mcllvane. 



Salads. — These may be made from the puff-balls, either raw or stewed, 

 by mingling with any of the usual salad materials. Use the ordinary 

 .salad dressing. 





Figure 21. The Cup-shaped Puff-ball. The wind scoops out the dry spore-masa and learea the 

 sterile cup-like base. -(Original. ) 



