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

STEWED MUSHROOMS ON TOAST.

Cut the mushrooms—caps and stems—into pieces of equal size. Place in a covered saucepan. To each pint add one ounce (two level tablespoonfuls) of butter. Enough water will have been retained by the gills after washing to make sufficient liquor. Stew slowly twenty minutes; season to taste with pepper and salt. Place upon toast.

McIlvaine.