A 

 FIELD BOOK OF COMMON GILLED MUSHROOMS 



Throw the clean caps into sufficient boiUng water to make 

 a nice gravy when done and cook them for half an hour. 

 Then rub together a small quantity of butter, flour and water 

 with salt and pepper and add them to the mushrooms, stirring 

 for a moment. Pour on hot toast and serve on a hot dish. 



Another method is to put the caps in water with butter 

 and seasoning and let them simmer slowly for ten or fifteen 

 minutes. Then thicken with flour and serve alone or pour 

 over cooked meat. 



As a condiment, chop the caps into small pieces and add 

 them to cooking hash, stews, broths or meats just before the 

 time of serving them. Peck. 



Marasmius oreades pickles. Collect fresh young caps of 

 the fairy-ring mushroom and cut the stems quite close and 

 throw the caps into a basin of salted water. Drain them and 

 lay them on a soft cloth to dry. For each quart of mushrooms 

 take nearly a quart of pale white wine vinegar and add to 

 it a heaping teaspoonful of salt, half an ounce of whole 

 peppers, an ounce of bruised ginger, two large blades of mace 

 and one-quarter of a teaspoonful of cayenne pepper tied in 

 a piece of muslin. When this liquid is boiHng, throw in the 

 mushrooms and boil them in it for from six to nine minutes. 

 When the caps have become tolerably tender put them into 

 warm, wide-mouthed bottles, dividing the spices equally 

 among them. When cold cork well and stand in a dry place 

 where they will not freeze. 



Mycena galericulata, although a small mushroom, often is 

 found in quantity sufficient to make a meal. The flavor of 

 the caps, when stewed, is good. 



Omphalia campanella is so small that it is not often eaten, 

 although large clusters of it are often found. Its flavor is fair. 



Panus strigosus, when mature, is of woody texture but 

 when specimens are young, they may be used for making soup. 

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