HORN OF PLENTY. I 73 



truffles are selected, cut in fine slices, and placed in a 

 stewpan with oil, salt, pepper, parsley, shallots, and 

 chopped garlic. Let them cook gently over a slow 

 fire, and serve with the juice of lemon. 



The Piedmontese method varies in soaking them 

 first in oil, then slice them thin, and put them in a 

 stewpan with salt, oil, and pepper, grating over them 

 some Parmesan cheese ; then the stewpan should be 

 placed over the hot cinders for a quarter of an hour. 



Other and simpler methods have also been 

 recommended — such as wrapping each truffle in 

 buttered paper, and cooking them by steam. Also 

 take the truffles when cleaned and sprinkle them with 

 salt and pepper, then wrap each in several folds of 

 paper, garnished with rashers of bacon. They should 

 be cooked a full hour, then denuded of their paper 

 envelope, wiped, and served hot. 



XXV.— HORN OF PLENTY. 



ANOTHER prejudice was killed when we first essayed 

 to cook and eat that rather unpromising looking 

 fungus which we call the " Horn of Plenty." In 

 appearance it is not unlike the conventional figure of 

 the Cornucopia drawn in books, and although for 

 many years acquainted with it, having flattened and 

 dried it scores of times, it never occurred to us to eat 



