New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-04-17
NOW ro PREPARE MUSHROOMS.

,,-...o, an, dc,le-s in household dishes for
conkiny and serving of food all SPEAK OF INV ~
crease I'm the popularity Of tho mushroom" -
Of tho dclicacics OF the season. ,-.
wa are selling an immense hummer % "'S"''
esnccia,lv FOR serving mushrooms said inc repre-
sor,,,iv. ~ ono ~ the largest house'urnlsnins
s,oros IN tho city. cover 10 per cent more thah We
have over sold before
Great. picturesque baskets ~ fnuS"' oo''S 49,,
80 ,,,od a., tho hucksters' stalls and Mt smaller
,,ov.. grocery stores and all testify 10 the extent
n which this food ,ad has taken hoi upon '"e
ct,v 4 fow wears ago mushrooms were seldom
soon In tho winter markets because th'y W.T." NJ
WAYS costly az this season, when they are grown
under glass The slight dennrd FOR Mushrooms
,-,a ,hon mo, by canned goods. People in this
country as well "a In France. however nave iouhn
out that a canned fungus OF any kind whether
a mushroom or not. Is poor thing that has lost
all rs fragrance and most OF its flavor. IN" mush-
room eater OF New-York is intelligent enough now
10 prefer the frcsh-grown fungus. when. Tor gen
eral purposes IS picked before the cap has eX-
handed to its fun size. For broing and some
other processes Of cooking. however large flaps
are necessary Improved methods OF raising mush-
rooms for the winter market have also lowered tho
price and this IS undoubtedly one reason for the
increased demand.
Fastldious people now fully realize that Il mush-
room requires 10 he cooked simply and served
quickly 10 be perfect. II Is for this reason that
the most picturesque little French dishes 81 pale
red carthenwarc. a material similar To that from
which Boston bcanpots made. are now import
Cd 10 cook and mushrooms in These quaint
dishes are sho N In different sizes. End owe their
chief charm TO the fact that they represent
genuine French peasant pottery. pretty bell
glass cover. slightly engraved. * put over the
dishes and their cOntclts when served, TO keep
I'm the heat Individual mushroom dishes and
covers are more fashionable than larger ones. \
sci of small dishes with covers. however, is much
moro costly than large dish and cover.
TO prepare mushrooms en- Cocottc,' take a dozen
large fresh mushrooms, pare them and trim of
tho stalks the end. Rinse them one Ivy one
time and chop the stalks fine. Mix a tablespoonful
OF butter with even tablespoonful OF -four. add
a pint of rich milk the chopped stalks and salt
and pepper. This Is for the sauce. Some persons
prefer broth I'm place OF milk. and for them few
drop, of lemon juice should be added. In etle
rpsr cook the slowly FOR eight minutes and
strain It through sieve. cut tho mushroom tops
salt and a spcck OF white pepper. lay them In
the little earihcnware dishes and pour the sauce
over them Sprinkle few sifted white bread
crumbs over each dish and bake In hot until
well Drowned This will take about ten minutes
Serve At once in the picturesque ltle dishes under
the glass covers
Another delicious way to cook mushrooms f. n
cream Choose sound ones. The most delicious IN
flavor OF all mushrooms are those that grow Wild
but they do not appear in the meadows before
August and do not become common IN the market
until September or October
Peel the mushrooms and wash them before,
hut merely trim of the end OF the stalk where IL
enters the earth The rest IL good and may be
cooked with the top Melt tablespoonful OF but