62 BULLETIN 175, U. S. DEPARTMENT OF AGRICULTURE. 



FISTULINA HEPATICA. 



The beefsteak fungus should be sliced across the grain and soaked in salt water, 

 the length of time varying probably with its age. The slices should be wiped dry 

 and broiled or fried, then dressed with butter, salt, and pepper. 



The fungus may be used raw for salad, dressed to suit the taste of the collector, 

 stewed, or made into soup. The suggestion of its use as the foundation for a beef- 

 steak pie is apparently worthy of experiment, as the resemblance to a good steak, in 

 flavor if not in texture, is quite remarkable. 



MARASMIUS OREADES. 



The fairy -ring fungus is especially popular stewed^ and served with a brown sauce 

 as an accompaniment to beefsteak. The species dries easily and even those dried 

 naturally in the open may be revived by soaking and prepared for the table. 



Fairy-ring pickles can be made after being packed in jars by having highly spiced 

 vinegar heated to the scalding point poured over them. They are ready for the table 

 in about two weeks. 



MORCHELLA ESCULENTA. 



All morels are delicious. Probably the best manner of preparing them is stuffed 

 with a force meat made of chopped cooked chicken or veal, with moistened bread or 

 cracker crumbs seasoned simply with salt and pepper. The stalks should be split to 

 permit the stuffing, and then tied together before the morels are baked. In the 

 covered baking dish there should be a very small quantity of water. 



PLEUROTUS OSTREATUS (MOCK OYSTERS). 



Take small specimens of Pleurotus ostreatus or cut from large tender ones pieces the 

 size and shape of oysters. Dip them in the beaten yolk of an egg to which a tablespoon- 

 ful of water has been added, and roll in cracker crumbs or corn meal. Season with salt 

 and pepper. Fry in either deep fat, melted butter, or oil. 



PUFFBALLS. 



Never use puffballs unless the inner part is perfectly white when sliced. They 

 should be peeled and can then be dressed raw for a salad, stewed with cream, and 

 served either in patty shells, or on toast, or fried. When fried simply in melted 

 butter or oil, they are fine; or the slices may be dipped in egg and cracker meal before 

 being placed in the f tying pan. A cream dressing is a delicious addition to fried 

 puffballs. 



TRICHOLOMA EQUESTRE. 



This species is most excellent fried; also creamed and served as patties. A unique 

 way of serving it is in a soup made with water, pepper, and salt, which will deceive 

 any person into believing he is enjoying a dish of extremely fine turkey broth. After 

 straining — for it must be a clear soup — add a small amount of butter. 



TRICHOLOMA TERREUM. 



Fine for patties and makes a most excellent soup, especially if celery is boiled with 

 the chopped mushrooms; strain, and add butter, pepper, and salt. 



Preserving Wild Mushrooms. 



Requests for instructions in regard to canning mushrooms are frequently received. 

 The following directions, compiled by the Office of Experiment Stations from Bulletin 

 No. 98 of the Oregon Agricultural Experiment Station, describe methods of canning 

 and drying alike applicable to cultivated or wild species. The author, E. F. Pernot, 

 states that mushrooms ' ' may be canned as easily as fruit and much easier than some 

 vegetables." 



The buttons ranging in size from the smallest to those with the cup breaking from 

 the stem are the most desirable for canning, as they remain firm and white after being 

 heated. When sufficient buttons are gathered they are cleaned by peeling or by 

 wiping with a cloth, removing any soiled spots or earth which may have adhered to 

 them. The stems are cut off, leaving from one-half to 1 inch attached to the cap. 

 They may then be placed in a granite-iron kettle and heated without water until 



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