McIlvaine.
H. Perplexum.—Put one dessertspoonful of vinegar in a quart of water. Soak the caps in this mixture twenty minutes. Then take them out and stew slowly for half an hour in a covered vessel, adding butter, pepper and salt to suit the taste. A small quantity of onion is thought by some to improve the flavor, and a thickening of flour and milk just before serving is an improvement.
Prof. C.H. Peck.
The above is given as recipe for cooking H. perplexum. It answers equally well for the many Hypholomas resembling it.
McIlvaine.
To Bake.—Wash caps, remove stems, let drain for a few minutes, place gills upward in a pan, place on gills a small-sized lump of butter, season with pepper and salt, cover pan, and place in oven to bake for one-half hour.
McIlvaine.
TO COOK LACTARII.
The rich juices of the Lactarii are best retained by baking. The species grow hard and granular if cooked rapidly. Baked they are excellent. This method is preferable to stewing, but no one will despise a properly made stew of them.