The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-08-23

couple go on till the pig finds another.
Fortunately, one does not have. 10
hunt mushrooms with pigs, though
pigs, COWS and almost any animal will
eagerly eat them when they find them.
The best time to gather is as soon as
the dew is off the grass in the morn
ing, when they are generally in prime
condition. In twenty-four hours they
will be brown and stale
The majority of people cook mush-
rooms too much. They should no. be
simmered over six minutes. Throw a
pound OF nice mushrooms that have
been peeled and had half the stem
taken off into a nice porcelain sauce
pan, with a heaping tablespoonful Of
butter and some salt and pepper. Sim
iner them in their own juice and the
butter for just six minutes, then
squeeze in the juice of half a. lemon.
Add pinch of minced parsley. Toast
six small, thin slices of bread and pour
the mushrooms over them
When mushrooms are fully open they
are nice broiled. Cut the stalks off up
to the cap. AS soon as possible after
gathering mushrooms prepare them
for the table. They turn q duh color
in an hours time Remember that
they grow near the earth and are apt
to be sandy, yet they must be washed
with the greatest care and never al
lowed to soak for a moment in the
water. Wash them one by one. To
broil them, dust them with salt and a
little pepper roll each in sweet oil and
broil them on the double broiler ON the
under side first for about three min
utes. Then turn them over and broil
them about four minutes ON the upper
side. Lift them carefully off the
broiler and lay them on small, deli
cately brown slices Of toast. Put a lit
tie maitre d hotel butter on each mush-
room and serve.
An economical method of cooking
large mushrooms is to bake them. Re
move the stalks from a dozen mush-
rooms about two inches in diameter.
After washing and peeling lay them
aside in cold place while you pre-
pare the following mixture to fill them
with: Melt a tablespoonful of butter
and stir in large teaSpoonful of flour
Add a pint Of stock. Reduce it down
to half a pint. Chop the stalks of the
mushrooms and add them; add also a.
teaspoonful of shallot or mild white
onion, minced fine, a teaspoonful of
minced parsley and salt and pepper.
Boil the mixture for about ten min
utes longer. Set the mushrooms in a
nice buttered dripping-pan, or, if pos
sible, a gratin dish; fill them each with
the mixture of fines herbes'' and
sprinkle them with sifted breadcrumbs
that have been Drowned and a few
bits of butter Bake them in a quick
oven for ten minutes. They should
have a cream sauce poured around
them if cooked in a gratin dish, and
should be served like all dishes a Ia
gratin in the dish they are cooked in.
1t is a matter of regret that genuine
gratin dishes of copper, plated with
silver, remain so costly. The smallest
size seldom costs less than $40. Why
should not aluminium be used for this
purpose? 1t need not be plated, and
it is as good a conductor of heat as
copper. Fish and many other things
are excellent cooked a la gratin, but
the cost of the cooking apparatus has
in a measure precluded this method of
cooking. The appearance of a coarse
dish Of copper or any other kitchen
metal is not appetizing, and those who
cannot afford silver-plate gratin
dishes are forced to do without this
kind Of cooking.