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 CANTHARELLUS CIBARIUS.

Cut the mushrooms across and remove the stems; put them into a closely-covered saucepan with a little fresh butter, and sweat them until tender, at the lowest possible temperature. A great heat always destroys the flavor.

Mrs. Hussey.

Wash, cut into pieces and put into boiling water; then stew with fresh butter, a little olive oil, chopped tarragon, pepper, salt and a little lemon peel; when cooked simmer over a slow fire for twenty minutes, moistening from time to time with beef gravy or cream. When ready to serve thicken with the yolk of egg.

M.C. Cooke.

To Fry.—Dip caps in egg and bread crumbs, season with pepper and salt and fry in hot butter or oil.

To Stew.—Cut the whole plant into small pieces across the grain, stew slowly in a covered saucepan for forty minutes. Add thickened cream or milk. Use freely of butter and season to taste.

To Roast.—Place in a hot dry pan over a slow fire, shake and turn until the plants are crisp. Butter and season with pepper and salt. A fine camp dish.

To Preserve for Winter Use.—Pull into strips one-half inch wide, spread on a piece of mosquito netting and place in the sun or current of warm air. When dry hang up in small bags or mosquito netting in a dry place.

McIlvaine.