CHAPTER XVIII. 



RECIPES FOR COOKING MUSHROOMS. 



Stewed Mushrooms. No. i. 



Choose them as nearly as possible of uniform size and free from insects. Drop 

 them in salt water for five minutes to free them from any insects that may be 

 hidden in the gills ; drain them and wipe dry and clean with a rather rough cloth ; 

 cut off the stems close to the cap. Put them into a granite or porcelain saucepan, 

 cover closely and stew gently fifteen minutes. Salt to taste. Rub a tablespoonful 

 of butter into about a tablespoonful of flour, and stir this into the mushrooms, 

 letting boil three or four minutes ; stir in three tablespoon fuls of cream, mixed 

 with a well-beaten egg, and stir the whole for two minutes without letting it boil, 

 and serve either on toast or as a vegetable. 



Stewed Mushrooms. No. 2. 



Clean mushrooms as directed above and stew in water ten minutes ; then 

 drain off part of the water and put in as much warm milk as you have poured off 

 water ; let this stew for five to ten minutes ; then add some drawn butter, or veal or 

 chicken gravy, and salt and pepper to taste. Thicken with a little corn starch wet 

 in cold milk. Serve hot. 



In cooking mushrooms they should always be kept as closely covered as 

 possible in order the better to retain the flavor, and they should never be subjected 

 to too great heat. 



Baked Mushrooms. 



Be sure your mushrooms are fresh and free from insects ; cut off the stems 

 close to the caps and wipe the tops with a wet cloth. Arrange them in a pie dish 

 with the gills uppermost, laying a little bit of butter on each ; sprinkle pepper, salt, 

 and a very little mace upon them. Put them into a hot oven and bake from 

 fifteen minutes to half an hour, according to the tenderness of the mushrooms ; if 

 they are in danger of getting too dry baste them occasionally with butter and 

 water. Pour over them some maitre d'hotel sauce and send to the table in the dish 

 in which they were baked. 



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