Fungi for the Table 
To PREPARE BEEFSTEAK Funcus—Gather when of a light- 
red colour. Remove the hard base, cleanse in cold water. 
For salad—Cut in thin slices and serve with dressed lettuce. 
Minced—Mince fine, put in a stewpan with butter, three 
ounces to the pound. Season with salt, pepper, minced parsley, 
and onion juice. Stew gently for twenty minutes. Bind with 
egg-yolk beaten in cream, and serve with toast. This mince 
may be used with veal or chicken hash. 
To PREPARE GYROMITRAS.—Cleanse, cut in slices, boil in water 
fifteen minutes, then wash by shaking in two successive waters 
boiling hot. Dry on cloths, and cook as directed for morels. 
To PREPARE Woopy PorE-BEARING FuNGI—PoLyror&.—Take 
the soft parts of young specimens, Put in boiling water for a 
few moments, rinse in cold water, and dry on cloths. Spread 
with butter, lay in a stewpan, and cover; then keep them for ten 
minutes just warm enough to melt the butter. Strain, broil for 
fifteen minutes, or stew half an hour or more with gravy. 
To PREPARE CLAVARIAS AND BRANCHED HypNuMs.—Cleanse, 
throw into scalding water for a moment, and then put into cold 
water made acid with lemon or vinegar until they are to be 
cooked. Divide the large ones, and tie the small ones into 
bundles. Place in a stewpan with bits of butter laid on them. 
Cover the pan, and expose to heat enough to melt the butter. 
Leave for ten minutes, and drain. 
To Cook Ciavarias.—Put into a hot stewpan with bits of 
butter; season with salt, pepper, and lemon juice. Cover closely, 
and stew for half an hour. Thicken with cream and flour, season 
to taste, and cook until tender.: 
Clavarias may also be cooked as directed for agarics. 
To PREPARE PUFFBALLS.—Cleanse, peel, trim off the base. 
Cut in two pieces, and reject all those which are not pure white 
within. 
To Cook PurrsBaLts.—Fry in lard five or six minutes, with 
bacon, parsley, onion juice, salt, and pepper; or cook as directed 
for agarics. 
To Cook THE GIANT PUFFBALL.—Cut in slices half an inch 
thick, dip in the beaten yolk of egg, pepper, and salt. Fry in 
boiling fat for five or six minutes. 
PUFFBALL SALAD.—Cut in strips, and serve with green salad 
dressed with mustard, oil, and vinegar. 
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