FIELD BOOK OF COMMON GILLED MUSHROOMS 



fire and boil, stirring carefully, for about five minutes. Serve 

 on squares of toasted bread. 



Tomatoes StufiEed with Mushrooms 



Wash the tomatoes, cut a slice from the stem end and re- 

 move carefully the seeds and core. To each tomato allow 

 three good sized mushrooms; wash, dry and chop them fine, 

 and stuff them into the tomatoes. Put half a saltspoon of 

 salt and a dusting of pepper on the top of each. Put a cupful 

 of breadcrumbs into a bowl, season them with salt and pepper 

 and pour upon it a tablespoonful of melted butter. Heap the 

 breadcrumbs, thus treated, over the top of each tomato, 

 forming a pyramid, and packing it in with the mushrooms. 

 Stand the tomatoes in a baking pan and bake in a moderate 

 oven for one hour. Serve at once, lifting the tomatoes care- 

 fully to prevent their breaking. 



Another way. The mushrooms may be chopped fine, put 

 into a saucepan with a tablespoonful of butter and cooked for 

 five minutes before they are put into the tomatoes ; then the 

 breadcrumbs are packed over the top and the whole is baked 

 for twenty minutes. Each of the above recipes gives a dis- 

 tinct flavor. 



Beefsteak Smothered with Mushrooms 



Wash a dozen good-sized mushrooms, either Lactariior 

 Agarici, and put them into a baking pan. Sprinkle salt over 

 them, add a tablespoonful of butter and bake in a moderately 

 hot oven for three-quarters of an hour. Broil the steak until 

 it is nearly done, then put it into the pan with the mushrooms, 

 allowing some of them to remain under the steak and cover it 

 with the remaining portion. Return the whole dish to the 

 oven for ten minutes; dish and serve at once. 

 282 



