RECIPES FOR COOKING MUSHROOMS 585 



half a teaspoonful of cayenne. Put it into a stone jar, cover it closely, set 

 it in a saucepan of water over the fire, and boil hard for five hours. Take it off, 

 empty it into a porcelain kettle and let it boil slowly for half an hour longer. Set 

 it in a cool place and let it stand all night until settled and clear, then pour off 

 carefully from the sediment, into small bottles, filling them to the mouth. Cork 

 tightly and seal carefully. Keep in a dry, cool, dark closet. 



Mushrooms With Bacon. 



Take some full-grown mushrooms, and, having cleaned them, procure a few 

 rashers of nice streaky bacon and fry it in the usual manner. When nearly done 

 add a dozen or so of mushrooms and fry them slowly until they are cooked. In 

 the cooking they will absorb all the fat of the bacon, and with the addition of a 

 little salt and pepper will form a most appetizing breakfast relish. 



Hydnum. 



The Hydnums are sometimes slightly bitter and it is well to boil them for a 

 few minutes and then throw away the water. Drain the mushrooms carefully ; 

 add pepper and salt, butter, and milk ; cook in a covered saucepan slowly for 

 twenty or twenty-five minutes ; have ready some slices of toast, pour the 

 mushrooms over these and serve at once. 



OYSTER Mushrooms. 



( )ne of the best ways to cook an Oyster mushroom is to fry it as you fry an 

 oyster. Use the tender part of the Oyster mushroom ; clean thoroughly ; add 

 pepper and salt; dip in beaten egg and then bread crumbs and fry in fat or butter. 

 Or parboil them for forty-five minutes, drain, roll in flour and fry. 



The Oyster mushroom is also excellent when stewed. 



Lepiota PROCERA. 



Clean the caps with a damp cloth and cut off the stem close to the caps ; broil 

 lightly on both sides over a clear fire or in a very hot pan, turning the mushrooms 

 carefully three or four times ; have ready some freshly-made, well-buttered toast ; 

 arrange the mushrooms on the toast and put a small piece of butter on each and 

 sprinkle with pepper and salt ; set in the oven or before a brisk fire to melt the 

 butter, then serve quickly. 



Some persons think that slices of bacon toasted over the mushrooms improve 

 the flavor. 



Beefsteak Smothered in Mushrooms. 



Have ready a sufficient quantity of full-grown mushrooms, carefully cleaned ; 

 cut them in pieces and put into a baking pan with a tablespoon ful of butter to 

 two cupfuls of mushrooms, sprinkle with pepper and salt, and bake in a moderate 

 oven forty-five minutes. Broil your steak until it is almost done; then put it into 

 the pan with a part of the mushrooms under and the remainder over the steak ; 

 put it into' the oven again and allow it to remain for ten minutes ; turn out upon a 

 hot dish and serve quickly. 



Agaricus, Lepiota, Coprinus, Lactarius, Tricholoma, and Russula are espec- 

 ially fine for this method of preparation. 



