The most concise instruction is: Cook in any way you can cook an oyster.
The writer’s best and long-tried recipes are here given. Mrs. Sarah Tyson Rorer has kindly contributed some of her own choice methods; Mrs. Emma P. Ewing, of culinary celebrity, is represented; and that every recipe needed may be found herein, the most sensible of English and French recipes are given.
TO COOK MUSHROOMS.
Gather mushrooms whenever they can be found. That is the best time of the day to collect them. The gills grow darker and the flavor improves as the spores ripen. They are in good condition up to the time the gills begin to grow moist and to soften.
Cut off the extreme butt of the stem, holding the gills downward. Rub off the cap and stem with a rough towel or flannel. Do not peel. Wash in cold water. Drain well, gills downward.
The English method is to scald them, but there is more of custom than use in it.
Mushrooms may be preserved temporarily by boiling them in salt and water for five minutes, draining and wiping dry. A better way is to cook them, place in ice-chest, and reheat when wanted.
McIlvaine.
To Broil.—Use well-spread caps only. Use double iron broiler. Place the caps on it, gills down, and broil two minutes, turn and broil two minutes more. While hot, season with salt and pepper, and butter well, especially upon the gill side. Serve upon toast.
Mrs. S.T. Rorer.