584 MUSHROOMS, EDIBLE AND' OTHERWISE 



add two cupfuls of fresh, clean mushrooms which have been allowed to stand in 

 salt water for a period of five minutes ; cover closely and cook briskly without 

 burning for ten minutes; set on the back of the stove (after having seasoned them 

 properly with salt and pepper) to keep hot until ready to use. Place the steak 

 upon a hot dish, pour the mushrooms over it and send to the table at once. It is a 

 dish fit for a king. 



Stuffed Morels. 



Choose the freshest and best morels ; cleanse them thoroughly by allowing 

 the water from the faucet to run on them ; open the stalk at the bottom ; fill with 

 veal stuffing, anchovy or any rich forcemeat you choose, securing the ends and 

 dressing between slices of bacon ; bake for a half an hour, basting with butter and 

 water, and serve with the gravy which comes from them. 



Fried Morels. 



Wash a dozen morels carefully and cut off the ends of the stems. Split the 

 mushrooms and put them into a pan in which two tablespoonfuls of butter have 

 been melted. Cover closely and cook with a moderate heat for fifteen minutes. 

 Mix two teaspoonfuls of corn starch in a half a pint of fresh milk and pour into 

 the pan with the mushrooms, allowing it to boil for a minute or two ; salt and 

 pepper to taste and serve hot, upon toast if liked. 



To Cook Boletl 



Cut off the stems, and remove the spore-tubes, after having wiped the caps 

 clean with a damp cloth. They may be broiled in a hot buttered pan, turning them 

 frequently until done, which will be about fifteen minutes. Dust with salt and 

 pepper and put bits of butter over them as you would on broiled beefsteak. 



They may be stewed in a little water in a covered saucepan, after being cut 

 into pieces of equal size. Stew for twenty minutes and when done add pepper, 

 salt, butter or cream. 



Or they may be fried, after being sliced as you would egg plant, and dipped 

 in batter or rolled in egg and cracker crumbs. 



In preparing Boleti the spore tube should be removed unless very young, as 

 they will make the dish slimy. 



Mushroom Catsup. 



To two quarts of mushrooms allow a quarter of a pound of salt. The full 

 grown mushrooms are better in making this as they afford more juice. Put a 

 layer of mushrooms in the bottom of a stone jar, sprinkle with salt; then another 

 layer of mushrooms till you have used all ; let them lie thus for six hours, then 

 break them into bits. Set in a cool place for three days, stirring thoroughly every 

 morning. Strain the juice from them, and to every quart allow half an ounce of 

 alspice, the same quantity of ginger, half a teaspoon ful of powdered mace and 



