SPECUL RECIPES 



scanty. Then it absorbs the taste of its companions in the 

 dish and suppHes bulk. 



Collyhia radicata is one of the best tasting of mushrooms. 

 The caps should be broiled or fried. 



CoUybia velutipes. A valuable species because of its ex- 

 tended season and good eating quality. 



Coprinus atramentarius 



Coprinus comatus 



Coprinus micaceus 



As these species are not dissimilar in texture, recipes for 

 cooking them are alike. Being soft and juicy, they must be 

 handled with care and are better when cooked with dry 

 heat. 



To bake: Remove the stems, wash and drain in a colander; 

 arrange the caps in a baking pan; dot here and there with 

 small bits of butter, allowing a tablespoonful to each half- 

 pound of mushrooms. Dust them with salt and pepper, put 

 them into a very hot oven and bake them for thirty minutes. 

 Serve in a heated vegetable dish, pouring over them the 

 sauce from the pan. 



To cook Coprinus. (Mrs. Rorer.) Wash and drain in a 

 colander. Spread out in a long bakingr pan; dust lightly 

 with salt and pepper and put on them a few bits of butter. 

 Cover with another pan and bake in a moderate oven for 

 twenty-five minutes. Add four tablespoonfuls of cream, 

 bring to the boiling point and dish on toast. 



Coprinus micaceus; another method. Wash and dry the 

 mushrooms; put them into a deep saucepan with a table- 

 spoonful of butter to each quart. Hold them over a quick 

 fire, keeping the saucepan in motion but not stirring with a 

 spoon for fear of breaking the caps. As soon as they have 

 reached the boiling point, push them to the back part of the 



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