66 EDIBLE AND POISONOUS MUSHROOMS. 



The substance is everywhere thin and 

 flexible, and there is hardly any perceptible 

 odour. When intended for cooking, the 

 horns should be split open through their 

 entire length, and washed free of all grit, 

 which is sure to accumulate at the bottom. 

 When dried the pieces should be placed in a 

 stew-pan, with salt and pepper, a little water, 

 or gravy, and stewed gently until soft, then 

 thickened with flour, with the addition of 

 a little chopped parsley if desirable. The 

 aroma and flavour is decidedly suggestive 

 of the Common Mushroom, and, as bushels 

 decay every year, it is a pity that the Horn 

 of Plenty should not become more widely 

 and better known. 



