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 MARASMIUS OREADES.

Remove the stems, wash the caps, place in a covered saucepan and simmer for thirty minutes, adding sufficient water to prevent scorching; add a little milk or cream, butter and season with salt and pepper to taste.

Or, simply fry in butter, make a gravy and season to taste.

To Dry.—String the caps on threads and loop up in a dry place, and when thoroughly dry place in tight glass jars or tin cases.