COOKING MUSHROOMS. 57 



any soil adhering. Next place some vinegar to which spices 

 as for making catsup have been added in a saucepan, and 

 stand this on the fire until it nearly boils, when add the 

 mushrooms and boil for about three minutes. Remove from 

 the fire and place the buttons in open-mouthed jars, pre- 

 viously warmed, and pour the hot vinegar over them. Leave 

 uncorked for a day or so, add more vinegar, and finally cork 

 tightly. The vinegar should nearly, but not quite, touch 

 the cork. Hermetically seal the cork, and store in the 

 pantry till required. Larger mushrooms in the pink-gill 

 stage only may be cut into pieces, have their skins peeled 

 off, the stalks removed,, and then placed in bottles, and have 

 hot spiced vinegar and salt poured over them. Cork and 

 seal as before. Once a bottle is opened in either case the 

 contents should be immediately used. 



Mushroom Ketchup — To each half-bushel of mush- 

 rooms add three handfuls of salt. Crush and mix with a 

 wooden spoon. Leave them thus for three days, in the mean- 

 time stirring them three times daily. Squeeze the liquor 

 out by means of a cloth, boil it for half an hour, then add 

 six shallots, three cloves of garlic chopped quite small, two 

 ounces each of bruised ginger, whole pepper, and allspice, 

 four ounces of cloves, and a quarter-ounce of mace. After 

 boiling strain off the liquor, and when cool place in pint 

 bottles and hermetically seal. 



Mushrooms on Fried Bread. — Choose perfectly 

 fresh mushrooms, peel them and cut off their stems; then 

 fry them partially in butter, add the juice of a lemon, and 

 again fry for a few moments. Next add salt, pepper, and 

 spices to taste, and a spoonful of water in which a clove of 

 garlic has been steeped for half an hour, and again stew 

 till the mushrooms are cooked, when thicken the liquor with 

 yolks of egg, and serve on bread fried in butter. 



Mushrooms and Bacon. — Peel some fully-grown 

 mushrooms. Next partially cook some rashers of bacon; 



