Recipes for Cooking and Preparing for the Tattle 



can be allowed to remain within its spore surface, if it is a gilled species. 

 To other kinds, water must usually be added. 



The removal of the skin of any toadstool is seldom justifiable. As 

 with the apple and most fruits, the largest amount of flavor is in the 

 skin. 



By the consistency of the species in hand, decide upon the best 

 method of cooking it and the time and medium required. If it is thin, 

 juicy, tender, from five to ten minutes' slow stewing will be ample; if 

 it is thick, dry, tough, from thirty to forty minutes will be required. 

 After any species is cooked tender, it may be seasoned to one's liking 

 and served as one chooses. 



Many species, which absolutely refuse to become tender after prolonged 

 stewing, quickly succumb in the frying pan and make crisp, delicate 

 morsels. Edible kinds which dry well, or are hard when found, often 

 grate or powder easily, and are excellent (after soaking) made into 

 soups, fritters or pates. 



Hundreds upon hundreds of recipes for cooking the common mush- 

 room and the few other fungi heretofore eaten, are at hand. The 

 simpler methods those which retain the natural flavor of the species 

 cooked are the best. 



When a species has good body, and but little flavor, it may be made 

 delicious by cooking with it another species of higher flavor. 



The most concise instruction is : Cook in any way you can cook an 

 oyster. 



The writer's best and long- tried recipes are here given. Mrs. Sarah 

 Tyson Rorer has kindly contributed some of her own choice methods ; 

 Mrs. Emma P. Ewing, of culinary celebrity, is represented; and that 

 every recipe needed may be found herein, the most sensible of English 

 and French recipes are given. 



TO COOK MUSHROOMS. 



Gather mushrooms whenever they can be found. That is the best 

 time of the day to collect them. The gills grow darker and the flavor 

 improves as the spores ripen. They are in good condition up to the 

 time the gills begin to grow moist and to soften. 



Cut off the extreme butt of the stem, holding the gills downward. 

 Rub off the cap and stem with a rough towel or flannel. Do not peel. 

 Wash in cold water. Drain well, gills downward. 



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