The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-10-12

a few connections that are dangerous
ASSOCIATES e 10 d9r the inner man
thousands of the inhabitants subsiSt all
his eaa oyy for s mSnt hat PSe
Russian peasant is never without them.
II Ine t; are hung up to dry on the roofs
eashire or the dried apples in the old
t He" 6.n ,s;s.l Kitchen OF the chilies n
Kitchen. In some parts of Germany they
are much used and it goes without say
ing that in France they are fully appre-
ciated.
Probably no other country. unless it be
IN quantity or variety than our own;
and yet we choose. to let hundreds
der trees, woods teeming with food, and
stay the hand to gather it." because. for
sooth, some few persons died from eating
toadstools where thousands die yearly
from eating and drinking other pois;ono; on,
GUS but not the less sure in their ne
fariouS work
A SIMPLE RULE
This is one rule given by a we'll known
authority mushrooms: Never touch
mushroom whose lower gnls are white.
a toadstool and an attempt will cause
it to break off in fragments, while the
covering of the non-poisonous. on the
est difficuity
There is another test called the onion
test. Take half onion: peel off the
dry outside skin and boil it with the
changes to blush or black tng H it 1 viii
indicate that poisonous fungi are pres
ent; while. if the onion preserves its
Fungi growing in damp. wild, woody
Places pId are danger2ns and to be avoided
finest mushrooms, and while the toad
st Ina, may be found side, by side with
installing it if one has a fair knowledge
of their distinctive points of difference
utterly unit for use by the manner OF
lined .ShOnid
them, and it is safest to use silver spoons
ence of poisonous elements by becoming
dIscolOred when they come in contact
with the fungi. Mushrooms that are too
old or have begun to decompose after ex-
posture TO rains in the field are not fit to
use There is one point that is invariably
ing. and preparation of mushrooms, espe-
cially those grown out of doors or uncut
stem close to the top and examine close
Y: if it is ,wormy throw it away at once.
worny in a very damp season
Those who have once enjoyed the out
Ring variety, will be tempted to, take
considerable risk to again obtain them:
pound of the former will be far more sat
runs less risk from eating, this Common
animal.
GRILLED MUSHROOMS
The grill should be silver or aluminium:
the mushroom and remove the stem
(these can be used in soup a sauce):
brush each one with oil or butter and lay
on the grill with .gills away from the
fire: broil a few minutes and turn care
fully and cook until they are tender.
Have a dish of fresh buttered toast ar
ranged on a hot dish. and lay the mush-
rooms on these with gills up; season
with salt and pepper and a little melted
butter Serve at once
SPINDLED MUSHROOMS.
These. are considered even nicer than
rooms above and arrange on silver or
wooden slxewers, alternating with thin
baking pan. resting on the edge and
broil in the under oven of gas range
MUSHROOM PIE.
Take equal quantities of fresh young
mushrooms Ghe button size are best) and
raw potato dice. place in alternate layers
butter. and moistened with water Cover
half an hour. Use the stalks of the mush-
room. if large ones used, in white
sauce to serve with the pie. Cream may
ter and water
BAKED MUSHROOMS.
Peel and remove stems from the cup
sha ped mushrooms: place in agate
baking dish close enough together to Keep
Chop enough mushrooms to fill these cups
very full: season with salt and pepper
and put a small lump of butter on top
of one side. Bake and when nearly done
cover the top with buttered crumbs and
brown Serve with a brown sauce fla
vored with lemon juice and a little minced
parsley.
MUSHROOM SOUP.
Take a quart of the common mush-
rooms, cut off the stem ends. wash and
peel put them into an agate saucepan
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