RECIPES. 



The following recipes I have taken wholesale from the books of 

 Mcllvaine, Atkinson, and others, thinking that I do violence to 

 no one's prerogatives in letting people know the best recipes of 

 some of the best cooks iu America. 



To Prepare and Cook Agaricus. 



They can be collected up to the time the gills begin to soften. 

 Cut off the extreme butt of the stem. Rub off the cap and stem 

 with a towel or flannel. Do not peal. Wash in cold water. Drain 

 well, gills downward. 



BROIL. 



Use well spread caps only. Use double iron broiler. Place the 

 caps on it, gills down, and broil two minutes, turn and broil two 

 minutes more. While hot, season with salt and pepper, and but- 

 ter well, especially upon the gill side. Serve upon toast. 



FRY. 



Lay them in a frying pan in which butter has been heated boil- 

 ing hot. After frying five minutes, serve on a hot dish, pouring 

 over them the sauce made by thickening the butter with a little 

 flour. This is as delicious as more elaborate ways of cooking and 

 retains the mushroom's distinctive flavor in full perfection. 



STEWED ON TOAST. 



Cut the mushrooms, caps and stems into pieces of equal size. 

 Place in a covered saucepan. To each pint add one ounce (two 

 level tablespoonfuls) of butter. Enough water will have been re- 

 tained by gills after washing to make sufficient liquor. Stew 

 slowly twenty minutes; season to taste with pepper and salt, 

 place upon coast. 



