160 MUSHROOMS, HOW TO GROW THEM. 



a dry placa. When wanted for use put them into cold 

 gravy, bring them gradually to simmer, and it will be 

 found that they will regain nearly their usual size. 



Dried Mushrooms — In the flush of the pasture- 

 mushroom season gather a large number of mushrooms 

 of all sizes and see that they are thoroughly clean ; re- 

 move and discard the stems and peel tlie caps. Stir 

 them around for a few minutes in boiling water to 

 which a little lemon juice or vinegar has been added to 

 preyent them from turning dark colored. Some people 

 use plain cold water, or cold water with lemou juice or 

 vinegar in it. But never use salt in preparing mush- 

 rooms for drying, or else the salted mushrooms will 

 absorb moisture from the atmosphere and spoil. Take 

 the mushrooms out of the water and drain them on a 

 sieve, then string them and hang them up to dry and 

 season in an open, airy shed, as one would strings of dry- 

 ing fruit. They may also be dried in a drying machine 

 or oven as one would do with apples or peaches. They 

 are used as a substitute for fresh mushrooms when the 

 latter can not be obtained. In preparing diied mush- 

 rooms for use steep them in tepid water or milk until 

 they become quite soft and plump, then drain them dry 

 and cook them in the same way as fresh mushrooms. 

 While they are a good substitute for the fresh article 

 they are deficient in flavor. 



Mushroom Ketchup — To each peck of mushrooms 

 add one-half pound of salt ; to each quart of mushroom 

 liquor one-half ounce of allspice, one-half ounce of gin- 

 ger, two blades of pounded mace, one-fourth ounce of 

 cayenne. 



Choose full-grown mushroom flaps, and be careful 

 that they are perfectly fresh -gathered when the weather 

 is tolerably dry ; for if they are picked during rain the 

 ketchup made from them is liable to get musty, and 

 will not keep long. Put a layer of them in a deep pan. 



