434 



on hut Inittered toast with a sauce of lemon juice, melted butter, salt, 

 and pepper. 



Some mushrooms are Ijetter 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 Mushrooms. — Beat 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 crumbs or corn meal. Ha\'e butter or cook- 

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

 A sauce can be made by thickening the butter or oil wuth flour and 

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

 tomato sauce is also excellent. 



Muslirooms baked witli Tomatoes. — In a baking dish arrange small 

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

 of peeled tomato, 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 icitJi Mushrooms. — 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 w^ashing 

 will furnish sufficient moisture for their cooking. Arrange the peppers 

 on end in a baking dish, having water, with salt, pepper, and butter, 

 poured in to the depth of al)out 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 perfectly tender. 

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

 pleasing variation. 



Mushrooms and Cheese. — Butter a l)aking 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. 



