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

FRIED TOADSTOOLS.

Take the caps only—one pint—well drained and carefully seasoned with one teaspoonful of salt, one-half teaspoonful black pepper. Place in a pan with one ounce of butter (a lump the size of a small egg). Fry slowly for ten minutes. Add a little milk or cream thickened with flour. Serve on hot toast.