63 



Wipe the caps clean. Put on a wire broiler or in a hot buttered 

 pan. Cook well. Add butter, pepper and salt. 



To Prepare and Cook Hydnums. 



Use the tender parts only of stems and caps of the capped spe- 

 cies, and soft, fresh parts of the maned species; cut into small 

 pieces of similar size, stew slowly in covered sauce pan for from 

 thirty to forty minutes, season with butter, pepper and salt. 



Serve, 



To Prepare and Cook Puff-Balls. 



FRY. 



Remove the outer rind, slice, dip in egg and bread crumbs, and 

 fry as egg-plant; serve. 



STEW, 



Cut in dice-shaped pieces, stew for 15 minutes in a little water, 

 pour off the water, dust with a little flour, add a small quantity 

 of cream or milk, butter, pepper and salt, and a little parsley. 

 Stew slowly for five minutes. Serve. The puff balls should be 

 perfectly white inside; any stains or yellow part should be re- 

 moved, otherwise they will be bitter. 



To Prepare and Cook Hypholomas. 



STEW. 



Wash the caps, stew slowly in the water which the gills retain 

 for half an hour, keeping dish covered. Add plenty of butter, 

 pepper and salt to taste, add cream or milk with a little thicken- 

 ing. 



Most of the Hypholomas have a slightly bitter taste, of which 

 most persons become very fond; if it is objectionable, add a small 

 amount of lemon juice or sherry. 



