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

McIlvaine.

CROQUETTES.

To one pint of any well-cooked toadstool of meaty species, add two hard-boiled eggs, a sprig of parsley; pepper and salt to taste; chop all very fine, then take two level tablespoonfuls of butter and one of flour, put over the fire with the toadstools and eggs; mix thoroughly together, set aside to cool. When cold, shape, dip in egg and bread crumbs, and fry in hot oil, butter or fat.

McIlvaine.

DEVILED TOADSTOOLS.

For deviled toadstools prepare the meat as for patties, adding the yolks of two hard-boiled eggs to each pint of meat, a pinch of red pepper and a little chopped parsley. Serve hot or cold in halves of egg shells, nested among green.

McIlvaine.

TO COOK FISTULINA HEPATICA.

Mrs. Hussey says of it: “If it is not beef itself, it is sauce for it.”

It can be sliced thin and dressed as a salad with mayonnaise dressing or otherwise.