CHAPTER VIII 



METHODS OF PREPARING THE VARIOUS SPECIES OF EDIBLE 

 GILLED MUSHROOMS FOR BATING 



Agaricus 



The wild or uncultivated Agaricus campestris or field mush- 

 room which is gathered in the open fields, will cook in less 

 time than it takes to cook the cultivated variety (Agaricus 

 campestris hortensis) which is to be had in the markets. The 

 stems, cut off close to the gills may be put aside and used as 

 flavoring for sauces or soups. Wash the mushrooms care- 

 fully, keeping the gills down; throw them into a colander until 

 the water has drained off from them. 



Stewed Field Mushrooms 



Allow two ounces of butter to each pound of mushrooms. 

 Put the butter into a saucepan and when melted, but not 

 brown, throw in the mushrooms, either whole or cut into 

 slices; sprinkle over them a teaspoonful of salt; cover the 

 saucepan in order to keep in the flavor and cook slowly for 

 twenty minutes or until they are tender. Moisten a round- 

 ing tablespoonful of flour with a little cold milk; when mixed 

 perfectly smooth add a little white pepper; stir carefully 

 until boiling. Then take off of the stove and serve at once. 

 Less flour is required when the mushrooms are to be served as 

 a sauce over chicken, steak or other made dishes. 



Broiled Mushrooms 



Select those mushrooms that are spread open, keeping the 

 unopened ones for other styles of cooking. Cut off the stems 



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