306 EDIBLE MUSHROOMS 



But we are all allowed to differ in matters of taste, 

 and each must decide for himself or herself what par- 

 ticular disguise is most palatable. 



The recipes which follow are from various sources, 

 most of them modifications based upon the earlier 

 epicurean devices of Mrs. Hussey and Dr. Badham, the 

 pioneers of English mycophagy, and of Roques, Per- 

 soon, Paulet, Cordier, and other noted European au- 

 thorities. I am indebted, also, to the works of M. C. 

 Cook, Worthington Smith, W. Robinson, and J. A. 

 Palmer for occasional selections from their recom- 

 mended recipes. 



RECIPES FOR MUSHROOM COOKING 



In all cases the mushroom should be fresh, clear 

 and free from the insect indications mentioned on 

 page 131. Some epicures recommend that the speci- 

 mens be also washed in cold acidulated water and 

 dried in a cloth ; for what reason is not clear, unless 

 the mushrooms are sufficiently dirty to require such 

 cleansing process. 



I Mushroom Soup 



" Take a good quantity of mushrooms, cut off the 

 earthy ends and wash them ; stew them, with some 

 butter, pepper, and salt, in a little good stock until 

 tender; take them out and chop them up until quite 

 small ; prepare a good stock as for any other soup, 

 and add it to the mushrooms and the liquor they have 

 been stewed in. Boil all together and serve. If white 



