AGARICUS PROCERUS
Remove the scurf spots, and broil the same as given above. Use plenty of butter. Serve on a dish with meat or on toast, as preferred.
AGARICUS RUSSULA
This mushroom is of various colors. It is found in woody paths and clearings. It is particularly subject to the attack of worms, and must be carefully scrutinized. The noxious Russulas have a bitter taste, and in appearance resemble closely the esculent ones, so care is required to discriminate them. Wash them well, peel, and broil as directed for the Campestris. Lay them under a broiled steak, so they will absorb the juices of the meat.
COPRINUS COMATUS AND COPRINUS ATRAMENTARIUS
These grow in masses in barnyards, gardens or any rich earth, and in decomposition become a soft black paste. They should be gathered at the white or pink stage. Fry them in butter or stew them with butter and a little milk or cream. They are very juicy, and do not need much liquor added to stew them.
THE BOLETI
This species is of a distinctly different character from the Agaracini or gilled mushrooms. The cap is more solid, being filled with a mass of vertical tubes or pores. Some Boleti are as large as six to eight inches in diameter, one of them making a meal for several people. Any of this class which have any tinge of red on the under surface should be rejected.
Remove the skin and pores, and either sauté the caps in butter, or dip them in fritter batter, or egg and crumb them, and fry in smoking-hot fat. They may also be stewed in a white sauce, but they are very juicy, and need but little extra liquor. These mushrooms must be carefully examined for insects, as they are quickly attacked.