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

FRESH MUSHROOM SAUCE.

Put in a graniteware or porcelain-lined saucepan two tablespoonfuls of butter. When hot add two cups of fresh, prepared mushrooms, cover closely, and cook briskly two or three minutes. Season to taste with salt and pepper, and serve with broiled beefsteak, birds, or sweetbreads.

Mrs. E.P. Ewing.

TO COOK BOLETI.

Remove the stems, and the tubes unless they are compact and young, or the dish will be slimy from the tubes. Wipe the caps clean.

To Broil.—Put on wire broiler or in a hot buttered pan. Cook well. Add butter, pepper and salt.

To Stew.—After cutting the caps in pieces of similar size, stew in a covered saucepan for twenty minutes. Do not use much water. When done, add butter, or cream, pepper and salt. Some persons may prefer to add a little lemon juice or sherry.

To Bake.—Bake for half an hour in covered dish, add oil or butter, a little parsley, and garlic if liked, pepper and salt.

To Fry.—Remove the tubes from all the caps, excepting of very young or very short-tubed species. Slice the caps as you would eggplant. Fry in butter, oil or fat, or dip in batter or in egg crumbs.

McIlvaine.