COOKIXG MUSHROOMS. 
159 
good a few days without being covered over. To re¬ 
warm them put the mushrooms into a stewpan, strain 
the butter from them, and they will be ready for use. 
Mushroom Powder. — (A valuable addition to 
sauces and gravies when fresh mushrooms are not ob¬ 
tainable.) Ingredients: One-half peck of large mush¬ 
rooms, two onions, twelve cloves, one-fourth ounce of 
pounded mace, two teaspoonfuls of white pepper. Mode. 
Peel the mushrooms, wipe them perfectly free from grit 
and dirt, remove the black fur, and reject all those that 
are at all worm-eaten; put them into a stewpan with 
the above ingredients, but without water; shake them 
over a clear fire till all the liquor is dried up, and be 
careful not to let them burn ; arrange them on tins and 
dry them in a slow oven; pound them to a fine powder, 
which put into small dry bottles; cork well, seal the 
corks, and keep it in a dry place. In using this ponder, 
add it to the gravy just before serving, when it will re¬ 
quire one boil up. The flavor imparted by this means 
to the gravy ought to be exceedingly good. This should 
be made in September, or at the beginning of October, 
and if the mushroom powder bottle in which it is stored 
away is not perfectly dry it will speedily deteriorate. 
Mushroom Powder.—This is for use as a condi¬ 
ment. The finest full-grown mushrooms—which are 
the best flavored—should be selected and prepared for 
drying, and dried as stated under the heading of “ Dried 
Mushrooms,” except that it is better to dry them in an 
oven or drying machine so that they may be dried 
quickly and become brittle. Grate or otherwise reduce 
chem to a fine powder, and preserve this in tightly- 
corked bottles. 
To Dry Mushrooms.—Wipe them clean, take away 
the brown part and peel off the skin ; lay them on sheets 
of paper to dry, in a cool oven, when they will shrivel 
considerably. Keep them in paper bags, which hang in 
