New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-09-17
HOU TO MIKE NUSHROOM C1TSCP
TIE FISTS Of rDIRLr MUSHROOMS.

TIE FISTS OF Ed RLE MUSHROOMS
The field mushroom. pink gill" springs up
commonly in our meadows in September and Octo-
Der 1t is generally found in special abundance
after the first warm rains of early fall AT ms
season mushrooms OF fine quality can often be
found for 10 cents pound. \ few months later
when the supply comes from the hothouses the cost
Will probably be raised to 81. This is the season
to prepare mushroom catsup. and to dry the fungi
for winter
Mushroom catsup IS easily made. and is a most
convenient and delightful article have in the
house. \ tablespoonful viii give pleasant flavor
to a meat the catsup may BE used as 1t
is with cold meats. flavor 10 any ragout
or preparation to which fresh mushrooms may he
properly added a flavor. The mushroom favor
is so delicate and delicious that II is mistake to
add any more spices than necessary to pre-
serve the catsup The wild field mushrooms which
are much richer IN flavor than tine costly fungi Of
the hothouscs in the winter months the best
for catsup. When the novice once becomes fami-
lar with the field mushroom there IL no danger OF
mistaking II for the poisonous toadstool inc
thick stem the cream white top, sometimes family
touched with pink. the pink gill; which changes as
the flap spreads out TO brown are all distinctive
traits Of the edible mushroom. \ fresh, fragrant
odor and nutty flavor characteristic Of the
wild mushroom. while the toadstool is acrid to
| the taste and nosome 10 the smell The mush-
I room turns Il brownish black with heat and shriN-
els up and this fact itself renders a person
customcd TO eating it wary but matter OF
fact. the cases where toadstools mistaken for
mushrooms among ignorant rather than IN
telligent people.
As mushrooms gathered for catsup.
they should be peeled. The mushroom peels easily
and this is another test. il is almost impossible
to peel toadstoOl. The large full-grown flaps of
the mushroom the best for catsup. Peel them,
cut or the stems and wash these if any earth
I'll IN WIap N.p hat all
OF the flaps and stems measure out six ounces Of
salt and pack the mushrooms in layers. sprink-
ling salt between them Ia about four hours, when
/ the salt shall have thoroughly penetrated them.
mash them. using either your hands "A potato
masher. Let them stand well covered for two
days. stirring and MASKING them every twenty
four hours. At the end OF this time add ounce
and a half Of whole black peppers. one ounce Of
allSpice and half saltspoonfu Of Cayenne pepper.
Mix the spices in thoroughly and pack the catsup
in a close-mouthcd carthcn jar, such as is gen
orally used for pickles. and cover it closely. Set
the jar in a kettle of warm water reaching nearly
| up 10 the neck and let the water boil around II
| steadily for two hours. Then strain the catsup
| through fine sieve into clean porcelain lined
| saucepan. Mushrooms must never be cooked IN
| iron. Reduce the liquid thus obtained 10 onc-half
by boiling it gently. Some housckeepers strain #
"A second time. but this seems superfiuous Bottle
it I'm new. clean bottles. holding not pint as
II docs not keep well after II IS once opened II
rather delicate ctsup 10 keep and for that reason.
some housekeercrs add tcaspoonful Of brandy 10
each pint bottle Pour this in the mouth Of the
| bottle and do not stir il through the catsup.
70 dry mushrooms. wipe them and peel off the
! skin. Lay them plates in cool oven in the
heating closet Of the stove under the oven. When
they thoroughly dried reduce to powder in
| the mortar and bottle them. Use a tablespoonful
Of this for nayoring Some housekecpcrs 20 80 far
as to put away dried mushrooms whole: soaking
! them in cold water milk and bringing them
slowly to the boiling point The same objection T.
open to this process that is found with many veg
otables that il hardcns the fungi and does not
tain enough II the flavor OF the fresh fungi TO pay
! for the trouble.