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 HYPHOLOMAS.

To Stew.—Wash the caps, stew slowly in the water which the gills retain, for half an hour, keeping dish covered. Add plenty of butter, pepper and salt to taste, add cream or milk with a little thickening.

The Hypholomas have a slightly bitter taste, of which most persons become very fond; if it is objectionable, add a small amount of lemon juice or sherry.

McIlvaine.

H. Perplexum.—Put one dessertspoonful of vinegar in a quart of water. Soak the caps in this mixture twenty minutes. Then take them out and stew slowly for half an hour in a covered vessel, adding butter, pepper and salt to suit the taste. A small quantity of onion is thought by some to improve the flavor, and a thickening of flour and milk just before serving is an improvement.

Prof. C.H. Peck.

The above is given as recipe for cooking H. perplexum. It answers equally well for the many Hypholomas resembling it.

McIlvaine.

To Bake.—Wash caps, remove stems, let drain for a few minutes, place gills upward in a pan, place on gills a small-sized lump of butter, season with pepper and salt, cover pan, and place in oven to bake for one-half hour.

McIlvaine.