Some Colorado Mushrooms 
33 
“The Mushroom Book,” N. L. Marshall. (Doubleday, Page 
& Co.) 
“Minnesota Mushrooms,” F. B. Clements. (University of 
Minnesota, Minneapolis, Minn.) 
“One Thousand American Fungi,” Mcllvaine. 
“Principles of Mushroom Growing and Mushroom Spawn- 
Making,” B. M. Duggar. (U. S. Department of Agriculture, Bu¬ 
reau of Plant Industry, Bulletin No. 85.) 
GATHERING FLESHY FUNGI FOR FOOD. 
In collecting any of the fleshy fungi for eating, the same gen¬ 
eral precautions should be taken as with any other food materials. 
All specimens that are over mature or that are infested with the 
larvae of mushroom-eating insects should be discarded. Puffballs 
should be white inside when cut or broken open. Yellow or brown¬ 
ish stains near the base or in the center indicate approaching ma¬ 
turity and, although not necessarily poisonous in this condition, the 
fungus is apt to be bitter and unpleasant in flavor. 
Care should be taken in removing the mushrooms from the 
soil so that adhering dirt will not be left on the specimens while 
carrying them. This will often obviate the necessity of washing 
the fungi before cooking and it is always very difficult to remove 
the soil from the gills of mushrooms which have been carelessly 
handled. An ordinary lunch basket is an excellent receptacle for 
carrying the mushrooms and it is desirable to wrap the larger speci¬ 
mens in thin paper before putting them in the basket. 
MUSHROOM COOKERY. 
Almost as many culinary methods have been employed in the 
preparation of mushrooms for the table as for the various kinds of 
meats. In fact, they are adapted to almost any treatment given to 
meats, fish, fowl and eggs. Thus they may be stewed, baked, fried, 
broiled and escalloped, made into croquettes and patties or mixed 
with chopped meat and baked into a loaf, while they form a pleas¬ 
ing addition to thickened gravies and stuffing. 
The tougher kinds, such as pleurotus, are adapted to stewing 
and require forty to fifty minutes. They are also readily prepared 
by grinding in a meat chopper and mixing with chopped beef for 
the filling of pattie shells or for the making of meat loaf. The puff¬ 
balls are very daintily served by being sliced, dipped into egg batter, 
the same as for French toast, and fried in butter until lightly 
browned. 
The very tender species, such as the Coprini or Inky-caps, are 
well suited to being served on toast after being stewed for fifteen 
