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 campestris, 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 EpIBLE 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 Acarics.—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 Acarics.—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 Brow Acarics—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 STEweED—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- 
153 
