Fungi for the Table 



edly tried by many people, and without ill effects. Some marked 

 edible are harmless, but poor, while others are extremely de- 

 licious and appetizing. 



A few directions for preparing different species for cooking 

 are given below, that those who wish to experiment may have 

 the benefit of the experience of others. Receipts for cooking the 

 common mushroom, Agaricus campesiris, may be found in all 

 complete cook-books, and these receipts as they are given or 

 modified may be used for other kinds also, provided that the 

 directions for the preparation of the different species are fol- 

 lowed. 



To Keep Mushrooms Temporarily. — Cleanse, remove the 

 parts to be rejected, rinse in cold water the parts to be used, dry 

 with a cloth, then put in boiling water and keep boiling for five 

 or ten minutes. Drain, and wipe dry. 



To Prepare the Edible Agarics for Cooking. — Cleanse, 

 cut off the stems and throw them away. Rinse the caps in 

 cold water, drain, and leave in cold water acidulated with lemon 

 or vinegar until just before using. 



To Toast Agarics. — Dry with a cloth, dust with flour, put 

 a little butter, pepper, and salt on the gills. Lay the caps, gills 

 upward, on a wire-net toaster, over a moderate fire, and cook 

 from five to ten minutes. 



To Bake Agarics. — Dry with a cloth. Line a porcelain pie- 

 dish with toast, spread the peeled caps on the toast, sprinkle 

 with pepper and salt, and pour over them a few spoonfuls of 

 thick cream. Cover with a plate, and place in a moderate oven 

 for fifteen minutes. Serve hot. Or, 



Line the dish with toast dipped in hot water and buttered. 

 Spread the caps on the toast, with half a teaspoonful of butter on 

 each one. Cover, and cook in a warm oven for ten minutes. 



To Broil Agarics — Broil lightly on both sides over a bright 

 fire. Arrange on buttered toast, sprinkle with pepper and salt. 

 Put bits of butter or bits of toasted bacon on each, and set in the 

 oven a moment. Serve hot. 



Mushrooms Stewed — Caps, peeled, one quart; butter, two 

 tablespoonfuls; salt, one teaspoonful; pepper, one-third of a 

 teaspoonful; water or stock, one-half cupful. Boil gently in 

 a covered stewpan for five minutes. Or, 



Caps, peeled and cut in pieces, one pint; butter, one table- 



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