154 MINNESOTA MUSHROOMS 



the method of cooking to be emplo3'ed. A few of the best recipes for cooking mush- 

 rooms in the various -ivays have been selected, and a short summary is also given of 

 the best ways for cooking the various forms. 



RECIPES 



SOVP. 



1 t^uart mushrooms (any edible sort) 2 level tablespoons butter 



3 pints water 1 dessertspoon salt 



5-2 pint milk 1 teaspoon pepper 



1 tablespoon flour 



Carefully clean mushrooms. Put in a welhco\'ered boiler with the water, and 

 boil slowly for one hour. Rub the \yhole through a colander. Reject that which does 

 not rub through readily. Add milk thickened with flour, butter, salt and pepper. 

 Bring to a boil. Serve. This makes two quarts of soup. McIlvaixe. 



STEWED MUSHROOilS OX TOAST. 



Cut the mushrooms — caps and stems — into pieces of equal size. Place in a 

 covered saucepan. To each pint add two level tablespoons of butter. Enough 

 water will have been retained by the gills after washing to make sufficient liquor. 

 Stew slowly twenty minutes ; season to taste with pepper and salt. Place upon toast. 



TO STEW THE TOUGHER ilUSITROOMS. 



(Hydnaceae, Polyporaceae, etc.) 



Cut into small pieces of even size. Soak for half an hour in tepid water. Re- 

 move from water, but do not drain ; place in covered pan and simmer for forty min- 

 utes. Add proper propiortion of thickened milk or cream, butter, pepper, salt. 



Those who like may add parsley or nutmeg, or beef gravy ; in fact, any flavoring. 



McIlvaine. 

 FRIED MUSHROOMS. 

 1 pint mushroom caps J^ teaspoon black pepper 



1 teaspoon salt 2 tablespoons butter 



Little milk or cream thickened with flour. 



Place caps well drained and carefully seasoned in pan with the butter. Fry 

 slowly for ten minutes. Add cream or milk thickened with flour and serve on hot 

 toast. McIlvaine. 



TO FRY MUSHROOMS. 



Lay them in a frying pan in which butter has been heated boiling hot. After 

 frying five minutes serve on a hot dish — pouring over them the sauce made b)' thick- 

 ening the butter with a little flour. This is as delicious as more elaborate ways of 

 cooking and retains the mushroom's distinctive flavor in full perfection. 



McIlvaine. 



