STEWED MUSHROOMS ON TOAST.
Cut the mushrooms—caps and stems—into pieces of equal size. Place in a covered saucepan. To each pint add one ounce (two level tablespoonfuls) of butter. Enough water will have been retained by the gills after washing to make sufficient liquor. Stew slowly twenty minutes; season to taste with pepper and salt. Place upon toast.
McIlvaine.
TO FRY MUSHROOMS.
Lay them in a frying pan in which butter has been heated boiling hot. After frying five minutes serve on a hot dish—pouring over them the sauce made by thickening the butter with a little flour. This is as delicious as more elaborate ways of cooking and retains the mushroom’s distinctive flavor in full perfection.
FRICASSE OF MUSHROOMS.
Wash, put them into a chafing dish, sprinkle over a teaspoonful of salt, a quarter of a teaspoonful of black pepper, cover and cook slowly for five minutes. Moisten a tablespoonful of flour in a gill of milk, strain this into the mushrooms, bring to boiling point, add the yolks of two eggs slightly beaten, a tablespoonful of chopped parsley, and serve at once.
Mrs. S.T. Rorer.
MUSHROOM PICKLES.
One-half peck of either Agaricus campester, Lepiota procera, Hypholoma fascicularis, Hypholoma perplexum, Clitocybe multiceps, Russula virescens. Select sound specimens, cut off ends of stems (entire stem of fascicularis or procerus), rub the tops with flannel dipped in salt. Throw them into milk and water (one-fourth milk). Drain and put them into a stew pan. Sprinkle the layers with salt—one-half gill to one-half peck mushrooms. Cover them close and put them over a gentle fire for five minutes to draw out the water. Then put them on a coarse cloth and drain until cold (or put on mosquito netting in a colander).