160 
MUSHROOMS, HOW TO GROW THEM. 
a dry place. When wanted for use put them into cold 
gravy, bring them gradually to simmer, and it will be 
found that they will regain nearly their usual size. 
Dried Mushrooms.—In the flush of the pasture- 
mushroom season gather a large number of mushrooms 
of all sizes and see that they are thoroughly clean ; re¬ 
move and discard the stems and peel the caps. Stir 
them around for a few minutes in boiling water to 
which a little lemon juice or vinegar has been added to 
prevent them from turning dark colored. Some people 
use plain cold water, or cold water with lemon juice or 
vinegar in it. But never use salt in preparing mush¬ 
rooms for drying, or else the salted mushrooms will 
absorb moisture from the atmosphere and spoil. Take 
the mushrooms out of the water and drain them on a 
sieve, then string them and hang them up to dry and 
season in an open, airy shed, as one would strings of dry¬ 
ing fruit. They may also be dried in a drying machine 
or oven as one would do with apples or peaches. They 
are used as a substitute for fresh mushrooms when the 
latter can not be obtained. In preparing dried mush¬ 
rooms for use steep them in tepid water or milk until 
they become quite soft and plump, then drain them dry 
and cook them in the same way as fresh mushrooms. 
While they are a good substitute for the fresh article 
they are deficient in flavor. 
Mushroom Ketchup.—To each peck of mushrooms 
add one-half pound of salt; to each quart of mushroom 
liquor one-half ounce of allspice, one-half ounce of gin¬ 
ger, two blades of pounded mace, one-fourth ounce of 
cayenne. 
Choose full-grown mushroom flaps, and be careful 
that they are perfectly fresh-gathered when the weather 
is tolerably dry; for if they are picked during rain the 
ketchup made from them is liable to get musty, and 
will not keep long. Put a layer of them in a deep pan, 
