152 MUSH BOOMS, HOW TO GROW THEM. 



ons, are very repugnant, and should not be used. But 

 the dangerous mushroom is the one afEected by "Flock." 

 Mushrooms should be gathered free from grit ; if at 

 all gritty tbey require washing, which spoils them. All 

 large mushrooms should be peeled before they are cooked ; 

 the skin of the cap parts freely from the flesh, but the 

 skin of the stem must be rubbed or scraped off. The 

 gills should not be removed as they are the most deli- 

 cate meat of the mushroom, but if the mushrooms are 

 old and intended for soup the gills should be scraped 

 out with the Tiew of getting rid of their darkening 

 influence in the soup. In the case of small button 

 mushrooms, which can not be readily skinned, they 

 should be rubbed over with a soft cloth dipped in vin- 

 egar, 60 as to remove the outer part of the skin. While 

 the stems may be retained with the buttons, they should 

 always be removed from the full-grown mushrooms. 



Mushrooms should always be served hot, and they 

 should be eaten as soon as cooked. In the case of baked 

 mushrooms and others prepared in a somewhat similar 

 way they should be covered in the oven by an inverted 

 dish, soup plate, basin, or the like, and if possible brought 

 to the table in this way and without the cover removed. 

 Set the tin upon a mat or cold plate upon the table, then 

 uncover and serve on hot plates. By this means the 

 delicious aroma is preseiTcd. 



Baked Mushrooms. — Peel and stem the mushrooms, 



rub and sprinkle a little salt on the gills, and lay the 



mushrooms, gills up, on a shallow baking tin and put a 



small piece of butter on each mushroom. Place an 



inverted saucer or deep plate over them in the tin, and 



put them into a brisk oven for about twenty minutes. 



Then take them out and serve upon a hot plate, without 



spilling any of the juice that has collected in the middle 



of each mushroom. Send to table and eat at once. 



This is the common way of cooking mushrooms, and by 



