SPECIAL RECIPES 



thin slices, mixed with the leaves of water cress, covered with 

 French dressing and served on slices of tomato. It is well 

 to peel mushrooms when they are to be served raw. 



Russula fried with bacon. Fry crisp four thin slices of 

 bacon and lay them on a platter, then fry in the bacon fat a 

 quart of russulas, carefully selected; salt and pepper them 

 and fry them until they are tender. Serve on the platter 

 with bacon. 



Russula delica. Peck remarks that this species is excellent 

 when fried in butter. 



Tricholoma equestre. This species is excellent when fried; 

 also when creamed and served as patties. When cooked as 

 a soup with water, pepper and salt, it resembles turkey broth. 

 After straining — the soup should be clear — a small amount 

 of butter should be added. 



Tricholoma personatum 



To bake. Cleanse and peel the caps, cut ofif the stems and 

 lay the mushrooms, gills up, upon a baking dish; prepare a 

 stuffing of chicken, veal or beef, fill the caps with this, cover 

 the dish and bake for twenty minutes. 



To broil. Clean and remove the stems and broil over a 

 clear fire on both sides for a few minutes; arrange the caps 

 on a dish over freshly made toast; sprinkle with salt and 

 pepper, put a small piece of butter on each and set in the 

 oven to melt the butter. Then serve quickly. Bacon 

 cooked over the mushrooms in place of butter is thought by 

 some to improve their flavor. 



To stew. Wash the caps and cut them into small pieces. 



Stew them in water for thirty minutes. Pour off the water 



and add milk, slightly thickened with flour, seasoning with 



pepper, salt and a little chopped parsley. Heat and serve. 



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