Fungi for the Table 
spoonful; salt, one-half teaspoonful; pepper, one pinch. Simmer 
in a stewpan for ten minutes. 
To PREPARE RussuLas—Reject the stems and gills, but not 
the peel. Cleanse the caps, rinse in cold water, then put for a 
moment in boiling water, and dry with a cloth. Cook by the 
receipts given for agarics. 
To PREPARE FuNGI WITH MiLKy JulcE—Remove the stems, 
cleanse, rinse, and scald. Steep for six hours in a liquid pre- 
pared by mixing one wineglass of strong vinegar, one table- 
spoonful of salt, and one pint of water. Boil for ten minutes in 
salt and water. Cook by the receipts given for agarics. 
LacTaRIUS DELIcIosus—Known by its greyish-orange cap 
marked with brighter zones, and by its orange milk. Also 
LacTaRius vOLEMUS—Known by its reddish-brown cap, two 
to five inches across, with stems of the same colour, and white 
milk. May be prepared by simply removing the bases of the 
stems and then rinsing in water. 
To Prepare AMANITAS—Reject the stems and peel, and cook 
but a short time. 
To PREPARE CHANTERELLES—Cut off the base of the stems, 
rinse in cold water, soak in warm milk for six hours. Stew a 
long time with plenty of butter or stock. Use with meat hashes 
and stews, or in omelet. 
To Fry CHANTERELLES—Wash, slice, put in melted butter, 
and stir for ten minutes, simply keeping them warm. Add more 
butter, pepper, salt, crumbs of bread, and minced parsley, and 
fry over a hot fire. 
To PREPARE CopRINI—INK Caps—-Use only young specimens. 
Remove the base of the stems, wipe with a damp cloth. Throw 
for an instant into boiling water. Fry in boiling butter or lard. 
Remove from the pan as soon as they break or sink. Serve on 
toast. 
To Prepare BoLtetiI—Remove the tubes with a spoon. 
Reject the stems. 
To Prepare HyDNUM REPANDUM—Remove the bases of the 
stems, and scrape off the spines. They require little cooking. 
To Prepare Morets—Cleanse; rinse by shaking them in 
several waters, or run the cold water from the faucet over them 
until the pits are thoroughly cleansed. They require to be 
cooked for a long time. 
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