118 MASSACHUSETTS HORTICULTURAL SOCIETY. 



and that official pronounced it very fine. It was served at dinner 

 the next day, and the manager reported later that it was delicious. 



The subject announced for the next Saturday was ' ' Cinerarias 

 and Calceolarias," by Kenneth Finlayson, Brookline. 



A desire having been expressed at the meeting that the receipts 

 for cooking mushrooms at the close of Mr. Falconer's book, 

 "Mushrooms: How to Grow Them," should be printed in 

 connection with this discussion, they are here presented. 



COOKING MUSHROOMS. 



Baked Mushrooms. — Peel and stem the mushrooms, rub and sprinkle a 

 little salt on the gills, and lay the mushrooms, gills up, on a shallow baking 

 tin and put a small piece of butter on each mushroom. Place an inverted 

 saucer or deep plate over tiiem in the tin, and put them in a brisk oven for 

 twenty minutes. Then take them out and serve upon hot plates, without 

 spilling any of the juice that has collected in the middle of each mushroom. 



Stewed Mushrooms. — Peel and stem the mushrooms. Take an enameled 

 saucepan, put a lump of butter in it and melt it; then put in the mushrooms, 

 and season with salt and pepper and a small piece of pounded mace (if you 

 like it) ; then cover the saucepan tightly and stew the mushrooms gently until 

 they are tender, which will be in about half an hour. Have ready some 

 toast, either dry or fried in butter, as preferred, spread out upon a hot dish, 

 place the mushrooms upon the toast with the gills uppermost, pour the juice 

 over them and serve hot. 



Stewed Mushrooms. — Peel and stem them; then dip them in water con- 

 taining lemon juice (this is to prevent their becoming dark-colored in cooking, 

 or giving a dark color to the stew) and drain them dry. Put them into a 

 a stewpan, with a good-eized lump of butter and some nice gravy, and let 

 them stew about ten minutes. Take a little stock or cream, beat up some 

 flour in it quite smooth, and add a little lemon juice and grated nutmeg. Add 

 this to the mushrooms and cook briskly for about ten minutes longer or until 

 tender. 



Soyer's Breakfast Mushrooms. — Place some freshly made toast, di- 

 vided, on a dish, and put the mushrooms, stemmed and peeled, gills 

 upward, upon it; add a little pepper and salt and put a small bit of butter in 

 the middle of each mushroom. Pour a teaspoonful of cream over each, 

 and add one clove for the whole dish. Put an inverted basin over the whole. 

 Bake for twenty or twenty-five minutes, and do not remove the basin until 

 the dish is brought to the table, so as to preserve the grateful aroma. 



Mushrooms a la Crome. — Peel and stew the mushrooms ; roll a lump of 

 butter in flour and put it into the saucepan; then add the mushrooms and 

 some salt, white pepper, a little sugar and finely chopped parsley. Stew for 

 ten minutes. Take the yolks of two eggs beaten up with two large spoonfuls 

 of cream, and add the mixture gradually to the stew ; cook for a few minutes 

 longer and serve hot. 



