The Portland daily press., 1896-12-26
TIE HOME.
The Mushroom.


learn that upward 20 species of edible
mushrooms have been cataIogued. Not
withstanding this fact. and the further
fact that mushrooms have been eaten
since the earliest times, only single |
species has been known to any extent in
this country until the last few years.
The mushroom is not only one of the
greatest of delioacies, but extremely rioh
in nutritive qualities, as all authorities
agree. There is but one poisonous
species, as we are assured by those who
should know; but that is not readily
disuinguishable, to the ordinary observ-
or, from those which are wholesome, and
the result Ia too often oaaes of sickness |
and death resulting from somebody s |
srror. The first duty would seem to be
some certain means of detecting this I'M
wholesome species-"the deadly amani-
ta." To aid in establishing this very
desirable distinction numerous rules are
given, all easy of application, which if
given attention ought to prove effective.
In the first place, the true mushroom is
smooth on top, while the under surface
is of light red or flesh color, changing
TO a brownish hue with increasing age.
The skin of the edible mushroom peels
off from the margin to the center very
readily, leaving the top white and tender
the poisonous toadstool will not peel.
Another reliable test is to sprinkle salt
on the spongy part, which will turn yell
low if poisonous. Many other rules are
given to aid the inexperienced, such rs
stirring with silver spoon, which will
turn dark il they are unfit to eat. An I'M
pleasant odor indicates untitness for the
table. The old-time negro cooks of the
South, it is said, detected the presenter
of unwholesome ingredients by dropping
a peeled white onion into the stew; this
turning black if any unwholesome fungi
were present. All of these tests are
of them may be applied without trouble.
The mushroom is more extensively cul-
tivated and consumed in France than in
any other country on the face of the
globe, though it is no more indigenous
to that country than to our own. Much
andsthe finest mushrooms In the world
are dou btless to be found in France.
1t may be of interest to give some care
fully selected receipts for preparing the
delicacy. 1t should always be borne ID
mind that the mushroom is tender and
delicate, and thar there is great danger
of cooking it too much, rather than not
enough.
Broiled Mushrooms.-Peel the mush-
| rooms, taking care not to break them,
and cut off the stalks. Heat the broiler,
lay on the mushroom, and broil the up
per side frst then turn and expose the
other side. They should be tender in
eight or ten minutes. Remove from the
| fire, haste with melted butter, season
with salt and pepper and serve on toast
The addition of slices Of lemon is op-
| tioDal.
Broiled Mushrooms No. 2.-Wash them
one by one, II necessary to remove sand
or dust, but do it very carefully, and do
not allow them to soak in the water for
moment. Prepare them as above, dust
| lightly with salt and pepper, and roll
| each in sweet oil. BToil the under side
first for about three minutes, then turn
and broil the upper side for four min utes !;
| lift them carefully upon small pieces of
toast. adding little butter.
| Puree of Mushrooms.-Cut in pieces 3
quart of mushrooms and put them to
soak in cold water in which the juice Of
| lemon has been squeezed. Let them
stand half an hour, dYain and put them
| in saucepan with tablespoonful of
| butter Simmer until tender, add the
juice of lemon, pepper and salt to taste.
| and stir until thick. Strain and serve.
| Baked Mushrooms. Prepare the vege
tables, as usual, by peeling them and re-
moving the stems. Grease the baking
dish with butter, and carefully place in
| it the mushrooms, with the upper side
down. Bake in quick oven for fifteen
| minutes, basting twice with melted but
| ter. When done, season with salt and
pepper, pour over the butter in the dish,
and serve.
Baked Mushrooms, No. 2.-Take large
specimens; prepare and place in the
baking dish as above. Sprinkle with
pepper and salt, add bits of butter, and
cover lightly with grated bread crumbs.
Bake in moderately quick oven for
half AN hour, basting every ten minutes
with melted butter, aud serve very hot
Baked Mushrooms, No. 8. Wash, peel
and remove the stalks from dozen large
mushrooms, about tive inches i'm diam
eter. Then set them aside In a cool
place, while the following mixture for
filing is prepared: Sti, into a table
spoonful of melted butter, large tea
spoonful of flour, add pint Of stock,
and simmer all down to half pint.
Chop the stalks of the mushrooms and
| add them. with teaspoonful of finely
minced onion, tbs same Of chopped pars-
ley, with salt and pepper to taste. Boil
the mixture thus prepared for about ten
minutes. Set the mushrooms in a we'll
buttered dripping pan, ell each with the
mixture, sprinkle over them Drowned