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

TO COOK BOLETI.

Remove the stems, and the tubes unless they are compact and young, or the dish will be slimy from the tubes. Wipe the caps clean.

To Broil.—Put on wire broiler or in a hot buttered pan. Cook well. Add butter, pepper and salt.

To Stew.—After cutting the caps in pieces of similar size, stew in a covered saucepan for twenty minutes. Do not use much water. When done, add butter, or cream, pepper and salt. Some persons may prefer to add a little lemon juice or sherry.

To Bake.—Bake for half an hour in covered dish, add oil or butter, a little parsley, and garlic if liked, pepper and salt.

To Fry.—Remove the tubes from all the caps, excepting of very young or very short-tubed species. Slice the caps as you would eggplant. Fry in butter, oil or fat, or dip in batter or in egg crumbs.

McIlvaine.

B. Edulis Soup (as made in Hungary).—Having dried some Boleti in an oven, soak them in tepid water, thickening with toast bread, till the whole be of the consistency of a puree, then rub them through a sieve, throw in some stewed Boleti, boil together, and serve with the usual condiments.

Paulet.

To Dry Boleti (English method).—Gather in dry weather. Remove stems and tubes. Wipe clean with a damp cloth. Slice. String the slices. Hang up in a warm place for two days. Then give them a minute in a moderately warm oven. Pack in tins with spice. When wanted steep the slices in tepid water for some hours, till they swell. Then proceed to dress as for fresh Bolets. The Russians retain the stems and dry their Bolets whole, stringing them up the stem and through the center of the cap.

Hay.