62 



lowing a tablespoonful for each half pound of mushrooms; dust 

 with salt and pepper, run them into a very hot oven, and bake for 

 thirty minutes; dish in a heated vegetable dish, pouring over them 

 the sauce from the pan. 



STEWED. 



Wash and dry them; put them into a large, flatpan, allowing a 

 tablespoonful of butter to each half pound of mushrooms; sprinkle 

 at once with salt and pepper; cover the pan and stew for fifteen 

 minutes. Moisten a tablespoonful of flour in a little cold milk; 

 when smooth add a half cup of cream, if you have it; if not a half 

 cup of milk. Push the mushrooms to one side, turn in the mixt- 

 ure and stir until boiling. Do not stir the mushrooms, or they 

 will fall apart and become unsightly. Dish them; pour over the 

 sauce and serve them at once. Or they may be served on toast, 

 the dish garnished with triangular pieces of toast. 



How to Prepare and Cook Boleti. 



BAKED. 



Wash the caps and remove the pores; put the mushrooms into 

 a baking pan; baste them with melted butter, dust with salt and 

 pepper, and bake in a moderately quick oven three quarters of an 

 hour; dish in a vegetable dish. Put into the pan in which they 

 were baked a tablespoonful of butter. Mix carefully with a table- 

 spoonful of flour and add a half pint of stock, a half teaspoonful of 

 kitchen bouquet or browning, the same of salt, and a dash of pep- 

 per; pour this over the mushrooms, and serve. 



FRIED. 



Wash the caps and remove the pores. Dip the caps in beaten 

 egg, then in bread crumbs, and fry them in smoking hot fat; oil 

 is preferable to butter, even suet would make a drier fry than 

 butter or lard. Serve at once as you would egg plant. 



BROIL. 

 Remove stems and cap, unless young, or the dish will be slimy. 



