Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-03-22

Ellice Serena Gives Some Recipes and Pre-
diets That We Will Soon Like the Plant
as We Now Like Celery-Hou to Detect
Poison Ones.
WRITTEN FOR THE DISPATCH
Some Americans seem to have a born
prejudice against the mushroom, just as
many have against the eel. But everyone
knows how taste may be acquired and a
prejudice overcome. The marvellous rapid
ity in which the taste for celery developed,
when it became a popular table vegetable,
, is marked instance. Later on we may be
sure that the use of mushrooms will become
much more common-I mean with us, for
in the old parts of the world they have been
in use for ages.
Mushrooms are at hand all the year round,
prepared in cans or jars, and as rule they
lose little of their quality in the process Of
canning. Indeed. some people prefer them
in this, form for the reason that there is lit
tie danger of getting the poisonous kind,
and this danger is notorious when they are
gathered fresh by any other than experienced
persons.
The edible mushroom classified in the
Linnsan system as agaricus campestris) is,
according to the best authorities, very rich
in nitrogen and ranks much higher in
nutritive value than any green vegetables.
This kind IS known in our common language
as the button" mushroom, thus distinguished
from another common kind ordinarily known
as the umbrella" You will conclude of
course, that the button kind bas the prefer
ence. OF this species the top, or cap. which is
sometimes almost round, IS In color white; but
as the mushroom enlarges it becomes brown
no a SDOnpA
into deeper red or black
The genuine mushroom may be distinguished
from the poisonous by the readiness with
which it parts with its upper skin or covering,
and by its loose gills of pinky red or flesh color,
which exude juice and turn black when
sprinkled with salt. The toadstool, OIL the con-
trary. after the same application turns yellow
and becomes dry and tough. There are other
methods frequently used in testing them. For
instance, peeled onion or a silver spoon put
into the vessel in which mushrooms are cook
ing will become discolored if the mushrooms
are poisonous. The age of mushrooms is like
wise determined by the appearance OF the gills
underneath. If young they are pink. II old
they are black; and in this last condition 1t IS
safer not to use them.
To prepare mushrooms for cooking sponge
them with piece of damp flannel. cut of the
lower part OF the stem ana skin them, COM
mencIng at the edge and finishing at the top;
quarter them, drop in cold water, add a few
drops OF vinegar and let stand for an hour or
two; then wash through several waters and
drain. Dried mushrooms, imported from
France and Italy, are much used for sauces.
They should be soaked over night and then
drained before using them.
Mushrooms are cooked in as many ways as
the common tomato. They are stewed. fried,
broiled. baked, preserved and dried, are made
into pickles and ketchup, are used as garnish
and are made into powder, which is used for
favoring. give but few recipes out of many
available ones for preparing them:
TO STEW MUSHROOMS.
If the canned goods are used turn them into .
colander to drain. Melt in stewpan table
spoonful of butter and and spoonful or two OF
gravy from roast meat. Throw in the mush-
rooms with seasoning of salt and pepper Shake
about until quite hot, and serve at once. They
may also be stewed in milk. seasoned with but
ter, salt and pepper and the beaten yelk of one
egg added, with dredging OF Hour. The canned
mushrooms should not be bOIled-a thorough
heating is all that is required. otherwise they
are rendered tough.
BRoILED MUSHROOMS.
Pare. cut off the stems dip in melted butter.
season, boil on both sides, and serve on buttered
toast.
MUSHROOM PATTIES.
Make a rich puff PASTE cut into pretty
shapes, and bake. Remove the tops, fill with
stewed mushrooms, well seasoned. Replace
the tops and serve at once.
MUSHROOM SAUCE.
Pick out the stems, skin them and the mush-
rooms also. Cut into small pieces, wash and
put to stew covered with water. When they
are tender add lump of butter rolled in -four.
Season with salt and pepper.
MUSHROOM oMELEr.
Make plain omelet, and when ready to fold
pour in some stewed mushrooms-cooked in
cream for 10 minutes. Merely heat them well
if canned ones are used.
MUSHROOM FRITTERS.
Mince some mushrooms, season. and stir into
fritter batter. Fry in hot lard or drippings.
MUSHROOM SANDWICHES.
Mince together cold boiled beef, tongue and
mushrooms. Spread between buttered bread
with little French mustard.
ELLICE SERENA.