SOUP.
Dame Nature never made a soup. Soup is a human invention of more or less distinctiveness. Usually it is a successful disguise or covering of invisibility for something which furnishes the name.
To make two quarts of a distinctly fungoid soup take one quart of any edible toadstools, carefully cleaned. Put in a well-covered boiler with three pints of water, and boil slowly for one hour. Rub the whole through a colander. Reject that which does not rub through readily. Add one-half pint of milk thickened with one tablespoonful of flour, one ounce of butter, a dessertspoonful of salt, a teaspoonful of pepper. Bring to a boil. Serve.
Any chosen thing or things may be added to the above—the toadstools can not resent it.
McIlvaine.
TOADSTOOLS WITH CHEESE.
Several varieties of fungi are delicious when baked with a small quantity of cheese grated upon them; notably Clitocybe multiceps, the Hypholomas, Armillarias, Pleurotus ulmarius and ostreatus, Lentinus lepideus and many Boleti. See recipe for baking. When several layers of plants compose the dish, cheese should be grated on each layer.
McIlvaine.
BAKED TOADSTOOLS OF ANY GILLED KIND.
Wash, place the caps in a tightly covered dish or pan after dipping them in bread crumbs. Lay them in layers, with a small piece of butter on each toadstool, as well as the proper amount of pepper and salt. Bake from twenty to forty minutes as suits the consistency of the species. Serve on toast.