USE OF MUSHROOMS i55 



TO BROIL ANY CAP FUNGUS. 



Select tluise that are spread open and keep the unopened for the other styles of 

 serving. Cut off the stems close to the tops. Kaste well with melted butter and 

 sprinkle lightly with piepper and salt. Heat the broiler very hot, lay the caps upon 

 it with the gills wp and broil over a clear fire, turning the broiler first on one side 

 and then on the other. As soon as tender, which will be in about five minutes, open 

 the broiler, remove the caps with care, and place on well-buttered slices of toast which 

 have been previously prepared. Pour over the whole a sauce made of drawn butter, 

 or hot water thickened with flour to the consistencv of cream. McIlvaine. 



BAKED .MU.SUltOOMS OF ANY GILLEU KIND. 



"Wash, place the caps in a tightly covered dish or pan after dipping them in 

 bread crumbs. Arrange in layers with a small ])iece of butter on each mushroom, 

 as well as the proper amount of pepper and salt. Bake from twenty to forty min- 

 utes as suits the consistency of the species. Serve on toast. 



Cheese grated on each layer makes a desirable addition. McIlvaixe. 



BAKED MUS1IU00:\IS. 



Arrange mushrooms in a baking dish with alternate layers of sliced onions, 

 seasoning each layer. Cover with cracker crumbs ; dot with butter. Pour over all 

 half a cup of water or milk and bake from twenty to forty minutes. 



BENEDicr. 



CROIil'ETTES. 



1 pint well-cuoked mushrooms of meaty piepper 



species. (See "Patties") salt 



2 hard boiled eggs 2 level tablespoons butter 

 1 sprig parsley 1 level tablespoon flour 



Chop the mushrooms, parsley and eggs together very fine, with pepper and salt 

 to taste. Mi-x flour with butter over the fire and when well blended add the first 

 mixture, mixing thoroughly. Set aside to cool. \Mien cold, shape, dip in egg and 

 bread crumbs and fry in hot butter, oil or fat. McIia'aine. 



PATTIES. 



The mushrooms good for croquettes and patties are such as the puff-balls, Lac- 

 tarii, Comphidius rhodoxanthus, Fistulina hepatica, 'fricholoma personatum, and 

 many others of the meaty kinds. 



Cut the mushrooms into small pieces and cook slowly until tender, adding but- 

 ter pepper and salt. Let them cook until almost dry, then add cream or milk and 

 thickening. Fill pastry shells and serve. McIlvaixe. 



