Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi / How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc.

by Charles McIlvaine; Robert K. Macadam

CANNED MUSHROOM SAUCE.

Cook together, until a light brown color, two tablespoonfuls each of butter and flour, add a can of button mushrooms, with the water it contains, and a cupful of water or broth. Simmer five minutes, stirring meanwhile, season and serve. The flavor of the mushroom is more distinct and pronounced if the sauce is seasoned only with salt and mixed pepper. If broth is used in the preparation of mushroom sauce instead of water, it should be the broth of such meat as the sauce is to be served with—for instance, chicken broth when to be served with chicken, beef broth when to be served with beef, etc.

Mrs. Emma P. Ewing.