SPECIAL RECIPES 



salt and pepper. Place the serving dish to heat. Put the 

 mushrooms over a quick fire, skin sides down for just a 

 moment, then turn them and broil them for an instant on the 

 gill sides and serve them at once on the heated plate. 



When cooked in this way Lepiota procera is one of the 

 most delicious of all mushrooms but if cooked in moist heat 

 it becomes tough and unpalatable. If baked too long, it 

 becomes dry and leather>^ It must be cooked quickly and 

 eaten at once. All the edible lepiota may be cooked in this 

 manner. 



Lepiota procera omelette. Mince some young, fresh caps; 

 season them with pepper and salt, add butter and set them 

 in the oven while you beat well the whites and yolks of 

 six eggs. Then put two ounces of butter into the frying 

 pan and heat it until it begins to turn brown. Having 

 again beaten the eggs, add three tablespoonfuls of the 

 mushrooms and a little milk. Pour all into the boiling 

 butter; stir in one direction and fry on one side for only 

 five or six minutes; drain the fat off, fold the omelette on 

 itself and serve quickty on a hot, covered dish. Kate Sargeant. 



Marasmius arcades has long been esteemed as edible but 

 owing to its small size and somewhat tough substance it 

 has not gained the general popularity that it deserves. The 

 following recorded opinions of it may be of interest : 



It is very good and may be eaten in an omelette. 



It has a very agreeable taste and odor and gives a delicious 

 flavor to sauces but it needs long cooking. 



It is deHcious when broiled with butter. 



It may be pickled or dried for future use. 



Its tendency to toughness may be overcome by proper 

 cooking. 



An esteemed correspondent gives the following method of 

 cooking this mushroom: 



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