64 BRITISH EDIBLE FUNGI. 



which it greatly improves ; or, simply prepared with 

 salt, pepper, and a small piece of bacon, lard, or 

 butter, to prevent burning, it constitutes of itself an 

 excellent dish." 



The Woolhope Club receipt is to "place some 

 fresh made toast nicely divided, on a dish and put 

 the agarics upon it, with a small piece of butter on 

 each ; then pour on each a teaspoonful of milk or 

 cream, and add a single clove to the whole dish. 

 Place an inverted basin over the whole, bake for 

 twenty minutes, and serve without removing the 

 basin until it comes to the table, so as to preserve 

 the heat and the aroma, which, on lifting the cover, 

 will be diffused through the room." 



This is also one of the species which dries readily 

 when divided into pieces, or sliced, and in this form 

 retains much of its excellence. A few pieces added 

 to soups, gravies, or made dishes gives to them a 

 delicious flavour. To prevent their becoming mouldy 

 when kept in close tins or bottles, they must be 

 stored in a perfectly dry place. For this, and all 

 other dried fungi, it is recommended not to exclude 

 them entirely from the air, as they would be in 

 bottles or canisters, but to store them in linen or 

 muslin bags, which allows any contained moisture to 

 escape, without producing mouldiness, or a musty 

 flavour. 



The modes of cooking are the same in the case 

 of the blue caps {Tricholoma nudd) the Blewits 



