others are less enthusiastic. My own experience would lead me 
to say that they are not, as 
a rule, very highly flavored, 
though better than some 
fungi that are recorded as 
edible. The name of the 
“Delicious” morel implies 
excellent flavor, but it has 
not been my fortune to give 
it fair trial. One correspond- 
ent says: “I do not think 
much of morels; if cooked 
like mushrooms, they be- 
come tough.” Herein, per- 
haps, is one cause of dissat- 
isfaction with them—they 
may be spoiled by bad cook- 
ing. Some fungi are made 
more tough by too severe 
cooking; it is better to let 
such kinds simmer slowly 
over a gentle fire. One of 
the published receipts for 
cooking morels says: “Out 
in halves the clean morels, 
place in a stewpan with but- 
ter, and set over a clear fire. M. angusticeps. M. deliciosa. 
When the butter is melted, 
add a little lemon juice, salt and pepper. Then cook slowly for 
an hour, adding from time to time small quantities of beef 
gravy. 
Cordier says that the Common morel is a delicate food,and one 
that is in general demand. Cooke speaks of morels in general as 
about the safest and most delicious of edible fungi. There is one 
thing in their favor—either because they appear so early in the 
season or for some other reason, they are seldom infested by the 
larvee of insects. On this account their natural flavor is unim- 
paired, and there is little loss from damaged specimens. The 
flesh is rather fragile and not very watery. They are easily 
dried, and in this way may be kept for future use. 
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