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 Stew.—Wash and cut into small pieces. Stew for thirty minutes. Pour off the water, add milk slightly thickened, butter, pepper, salt and a little chopped parsley.

McIlvaine.

TO STEW THE TOUGHER TOADSTOOLS.

(Hydnaceæ, Polyporaceæ, Etc.)

Cut into small pieces of even size. Soak for half an hour in tepid water. Remove from water, do not drain; place in covered pan and simmer for forty minutes. Add proper proportion of thickened milk or cream, butter, pepper, salt.

Those who like may add parsley or nutmeg, or beef gravy; in fact, any flavoring.

McIlvaine.

SALADS.

Many species of fungi make good salads. The best of these are, Russulæ when young, fresh and firm; either sliced raw or stewed and drained; Clitocybe multiceps stewed and drained; Tricholoma personatum, raw or stewed; Clitopilus prunulus, raw or stewed; Coprinus comatus, C. micaceus, atramentarius, raw; Clavaria, fresh, young, brittle, either raw or stewed; Fistulina hepatica, raw; any of the edible Polyporaceæ, after stewing; any of the edible Hydnaceæ after stewing; the puff-balls, raw or stewed. Any favorite species will make a salad.

After cooking allow to drain and cool; then mix with mayonnaise dressing, or make a dressing to taste of oil, vinegar, salt and pepper. Serve on lettuce.