MUSHROOMS AND OTHER COMMON FUNGI. 63 



shrinkage ceases, after which they are placed in cans that have previously been cleaned 

 and scalded, and the liquor poured over them, completely filling the can. 



If glass cans are used, after filling they are placed in any kind of vessel provided 

 with a cover and containing a small quantity of hot water. A sheet of asbestos or a thin 

 layer of excelsior is placed in the boiler to prevent the glass from coming in contact 

 With the bottom. The caps are placed loosely on the cans and with steamer cover 

 in place the Water allowed to simmer for half an hour. Upon removing the cover from 

 the steamer the can covers are immediately screwed down as tightly as possible; then 

 the cans are put away to cool, upside down , in order to detect any leak. If all are 

 perfectly sealed, allow them to stand until the next day at the same time, when they 

 are again heated in the same manner, except that the time must be prolonged to one 

 hour, because the contents of the cans are cold. Again the third day repeat this 

 operation, which will complete the sterilization, and the mushrooms will be found to 

 be as nearly like the fresh article as it is possible to have them. They keep well and 

 do not deteriorate either in consistency or in flavor. The cans must be kept sealed 

 throughout the operation. 



If desired, the mushrooms may be stewed in milk or prepared in any manner for 

 the table and then canned in the manner described. When the can is opened they 

 require heating only before serving. 



When tin cans are used they are handled in the same manner as glass ones, except 

 that the lid should be soldered as soon as the can is rilled, leaving the vent open 

 until after heating the first time; then the vent should be immediately closed with 

 a drop of solder while the can is hot, thus forming a partial vacuum that takes up the 

 expansion caused by subsequent heatings. 



Mushrooms in Oil. 



After boiling for about 10 minutes, drain and pack the mushrooms in a jar, filling it 

 with melted butter or oil. Seal and keep in a cool place. 



Although this method seems expensive it in reality is not, because if the mushrooms 

 are tightly packed the butter used will simply furnish the amount required for 

 seasoning in their final preparation for the table. 



Mushroom Catsup. 



One pint mushroom liquor. One-fourth ounce green ginger root. 



One-half ounce peppercorns. One-fourth ounce cloves. 



One-fourth ounce allspice. One blade mace; salt. 



Wash and look over the mushrooms carefully; put them in an earthen jar with 

 alternate layers of salt. Let stand for 24 hours in a comparatively warm place; put 

 through a fruit press and add the ginger root cut into small pieces. Measure the 

 liquor; add peppercorns and simmer for 40 minutes; then add the spices and boil 

 for 15 minutes. Take from the fire and cool; strain through a cloth, bottle, and seal. 

 (Helen Cramp. Universal Cookbook, p. 387.) 



Place mushrooms in an earthen jar and sprinkle salt over them, stirring so that all 

 receive the salt; allow them to stand for 12 hours; then mash and strain through a 

 cloth. For every quart of the liquid add half a teaspoonful of ground ginger and half 

 a teaspoonful of black pepper. Boil the liquid in a granite-iron kettle until it is re- 

 duced not less than one-third. Prepare the bottles by cleaning and thoroughly boiling 

 them and their corks; then fill to the neck with hot catsup, cork tightly, and when the 

 cork has dried and before they are cold, dip the cork and about half an inch of the 

 bottle neck into hot canning wax, previously melted in a cup or can. It is advisable 

 to use rather small-sized bottles, so that the contents may be used before remaining 

 open too long. (E. F. Pernot, Oregon Agricultural Experiment Station, Bulletin No. 98.) 



Dried Mushrooms. 



A good use to make of the older mushrooms is to dry them. This may be done 

 after they have been peeled or cleaned by placing them upon boards or drying racks, 

 only one deep, and exposing them to the sun and air. Beginning with the cap side 

 down, they should be turned over every day and must not be left out during the 

 night, as they absorb moisture very rapidly. They may also be dried upon wooden 

 trays in a warm room. When dried by either method until they feel dry to the touch 

 finish them in the oven and while brittle grind them into a fine powder with a spice 

 mill, or even a coffee mill will answer the purpose. The powder should at once be 

 placed in well-stoppered, dry bottles, or fruit jars well sealed, and kept in a warm, 



