FIELD BOOK OF COMMON GILLED MUSHROOMS 



stove for five minutes and then serve on toast. They will 

 be dark in color but are very palatable and are, perhaps, the 

 most easily digested of all fleshy fungi. 



Cortinarius. The caps of most of the species of this genus 

 are edible. While they may not be of the very best, young 

 specimens are of good texture and they stew and dry well. 

 No poisonous variety is known to exist among them but 

 several are strong and uninviting. 



Cortinarius cinnamomeus. The German people are said 

 to be fond of this species and usually stew it in butter and 

 serve it with a sauce upon vegetables. Mcllvaine. 



Cortinarius collinitus. The caps should be peeled if 

 necessary, before cooking, in order to remove any dirt that 

 may adhere. 



Cortinarius violaceus 



Cortinarius alboviolaceus 



These are perfectly wholesome and may be stewed in 

 gravy or prepared like sweetbreads with a white sauce. They 

 are, perhaps, the best-tasting of the Cortinarii. 



Flammula flavida is good in texture and substance, accord- 

 ing to Mcllvaine. Its slightly bitter taste when raw is 

 removed by cooking. The stems are too tough to be 

 eaten. 



Hygrophorus cantharellus requires long cooking. Its pecu- 

 liar taste is acceptable to some persons. 



Hygrophorus miniatus, in Dr. Peck's opionion, is scarcely 

 surpassed by any mushroom in tenderness and agreeableness 

 of flavor. 



Hygrophorus pratensis requires careful cooking as it is 

 liable to be condemned as tough unless treated slowly, but 

 it is a great favorite, says M. C. Cooke. 

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