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 HYDNUM.

In cooking Hydnei care must be taken to cook slowly and well.

Use the tender parts only of stems and caps of the capped species, and soft, fresh parts of the maned species; cut into small pieces of similar size, stew slowly in covered saucepan for from thirty to forty minutes, season with butter, pepper and salt. Serve.

Or, after stewing for forty minutes as above, drain off the water, chop fine, make into croquettes or into pâtés.

A HUNTER'S TOAST.

Carry a vial of olive oil or a small can of butter, some pepper and salt mixed. An edible toadstool found, collect a few dry twigs, fire them. Split a green stick (sassafras, birch or spice-wood best) at one end; put the toadstool in the cleft, hold it over the fire; oil or butter, season. Eat from the stick.

McIlvaine.

TO COOK HYPHOLOMAS.

To Stew.—Wash the caps, stew slowly in the water which the gills retain, for half an hour, keeping dish covered. Add plenty of butter, pepper and salt to taste, add cream or milk with a little thickening.

The Hypholomas have a slightly bitter taste, of which most persons become very fond; if it is objectionable, add a small amount of lemon juice or sherry.