The Art of Cookery , 
24% 
To make mufloroom powder . 
TAKE half a peck of fine large thick mufhrooms frefii, waffs 
them clean from grit and dirt with a flannel rag, fcrape out the 
infide, cut out all the worms, put them into a kettle over the 
fire without any water, two large onions {luck with cloves, a 
large handful of fait, a quarter of an ounce of mace, two tea- 
fpoonfuls of beaten pepper, let them fimmer till all the liquor is 
boiled away, take great care they don’t burn ; then lay them on 
fieves to dry in the fun, or on tin plates, and fet them in a flack 
oven all night to dry, till they will beat to powder. Prefs the 
powder down hard in a pot, and keep it for ufe. You may put 
what quantity you pleafe for the fauce. 
To keep mujhrooms without pickle . 
TAKE large muihrooms, peel them, fcrape out the infide* 
put them into a fauce-pan, throw a little fait over them, and let 
them boil in their own liquor : then throw them into a fieve to 
drain, then lay them on tin plates, and fet them in a cool oven. 
Repeat it often till they are perfectly dry, put them into a clean 
flone jar, tie them down tight, and keep them in a dry place* 
They eat delicioufly, and look as well as truffles. 
To keep artichoke-bottoms dry . 
ROIL them juft fo as you can pull off the leaves and the 
choke, cut them from the ftalks, lay them on tin plates, fet 
them in a very cool oven, and repeat it till they are quite dry; 
then put them into a flone pot, and tie them down. Keep them 
in a dry place ; and vyhen you ufe them, lay them in warm wa¬ 
ter till they are tender. Shift the water two or three times. 
They are fine in aimoft all fauces cut to little pieces, and put in 
juft before your fauce-is enough. 
To fry artichoke-bottoms . 
LAY them in water as above 5 then have ready fome butter 
hot in the pan, flour the bottoms, fin'd fry them. Lay them in 
your difh, and pour melted butter over them. 
T0 rag00 artichoke-bottoms . 
TAKE twelve bottoms, foften them in warm water, as in 
the foregoing receipts: take half a pint of water, a piece of the 
ftrong 
