Recipes for Cooking and Preparing for the Table 



To BAKE. Bake for half an hour in covered dish, add oil or butter, 

 a little parsley, and garlic if liked, pepper and salt. 



To FRY. Remove the tubes from all the caps, excepting of very 

 young or very short-tubed species. Slice the caps as you would egg- 

 plant. Fry in butter, oil or fat, or dip in batter or in egg crumbs. 



Mcllvaine. 



B. EDULIS SOUP (as made in Hungary). Having dried some Boleti 

 in an oven, soak them in tepid water, thickening with toast bread, till the 

 whole be of the consistency of a puree, then rub them through a sieve, 

 throw in some stewed Boleti, boil together, and serve with the usual 

 condiments. Paulet. 



To DRY BOLETI (English method). Gather in dry weather. Re- 

 move stems and tubes. Wipe clean with a damp cloth. Slice. String 

 the slices. Hang up in a warm place for two days. Then give them a 

 minute in a moderately warm oven. Pack in tins with spice. When 

 wanted steep the slices in tepid water for some hours, till they swell. 

 Then proceed to dress as for fresh Bolets. The Russians retain the stems 

 and dry their Bolets whole, stringing them up the stem and through the 

 center of the cap. Hay. 



TO COOK CANTHARELLUS CIBARIUS. 



Cut the mushrooms across and remove the stems ; put them into a 

 closely-covered saucepan with a little fresh butter, and sweat them un- 

 til tender, at the lowest possible temperature. A great heat always de- 

 stroys the flavor. Mrs. Hussey. 



Wash, cut into pieces and put into boiling water; then stew with 

 fresh butter, a little olive oil, chopped tarragon, pepper, salt and a little 

 lemon peel; when cooked simmer over a slow fire for twenty minutes, 

 moistening from time to time with beef gravy or cream. When ready 

 to serve thicken with the yolk of egg. M. C. Cooke. 



To FRY. Dip caps in egg and bread crumbs, season with pepper and 

 salt and fry in hot butter or oil. 



To STEW. Cut the whole plant into small pieces across the grain, 

 stew slowly in a covered saucepan for forty minutes. Add thickened 

 cream or milk. Use freely of butter and season to taste. 



To ROAST. Place in a hot dry pan over a slow fire, shake and turn 

 until the plants are crisp. Butter and season with pepper and salt. A 

 fine camp dish. 



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