The Forrest City times. [volume] (Forrest City, Ark.) 1871-1919, 1901-11-01
EDIBLE MUSHROOMS.
How to Distinguish the Good from
the Bad-some Tootbsome
Recipes.

ture the world over that does not
produce one or more varieties of
fungi. Though some of those are poi
sonous and should be avoided, the
ma ority are ediblc-edible. but sell
dom eaten. This may sound like
paradox, but every year tons of nu-
tritious fungus food go to waste in
our forests and fields, not because
their habitat is unknown, but on ac-
count of the little value attached to
them as foods, says the Washington
Star.
Probably the best known of all ed
ible fungi is the meadow mushroom
Whenever crossing a rich pasture one
is sure to see small punches of these
white, possibly slightly brownish
caps, strewn about in hit or miss
fashion. While the mushroom is
fresh the gills are a beautiful pink
color, but as soon as the plant grows
old or very dry they turn deep
brown. The white flesh of the cap
is inclined to become pink when
broken. Meadow mushroom has an
enticing fragrance, and is usually
fried with butter though it can be
stewed in milk. The batter should
be favored with spice, parsley, sweet
herbs, salt and pepper. This mush-
room is an agreeable adjunct to soup
or meat when cut up into pieces and
cooked with the same.
The next best-known species is the
fairy ring champignon. This variety
also grows in meadows, pastures and
along the roadside. but never in
woods. Instead of coming up in
punches, the plants form ring or
half circle, hence its common name
The cap is colored bright buff and
the gills, which grow very wide apart,
are creamy white. 1t is somewhat
tough, and when dried can be kept
for years without losing its flavor
which is particularly delicious.
The most esculent of mushrooms il
the withdrawing group. Perhaps the
choicest member of this genus is Lac
tarius Deliciosus, which is easily dis
tinguished by the orange or red-eol-
ored milk that it exudes on being
broken. Strange to say. the bruised
parts turn dull green on exposure
to the atmosphere, as does also the
milk. The flesh is firm and very
juicy. Its habitat is swampy woods,
especially fir and pine. The flavor
resembles that of kidney stew. Bak-
ing is perhaps the best process for
this mushroom. since the juice can
thus be retained. Its greatest use
is for making rich sauces.
Though the genus Morchella in
cludes very few species. most authori-
ties say that all are edible The best
of them, however, is Morchella Escu-
lenta. which grows upon short stem
and has large. hollow cap. deeply
pitted. In grassy spots on the bor-
! ders of fields or raised river banks
it may be found in April and May
The numbers may be increased by
strewing wood ashes over the ground.
After thoroughly washing they
should be put into a frying pan with
pepper. salt, parsley and small piece
OF ham, and cooked not less than one
hour, little broth being poured in
occasionally so that the mixture shall
never get dry. When done each mush-
room should be served with egg on
buttered toast.
One fungus has been designated the
poor mans b"efsteak,' because of
the similarity between the taste of
it and that of meat At first a mere
rosy pimple that may be found any
time during the summer season. il
grows from the rotten bark Of old
oaks, ehestnuts and ash trees. In
a short time the pimple becomes
tongue shaped, assuming a beet-root
color. \ few days later it changes
form again, becoming comparatively
broad for its length, a blood-red
above, while the lower surface is al
ways somewhat paler and frequent
ly tinged with yellow or pink. In
two weeks it reaches maturity, after
which it gradually decays. The best
way TO cook it is by broiling. How
ever, this can be done success sfully
only when it is young. If cold the
juice should be extracted To secure
this very desirable property the fun
gus has to be sliced thin or mace
ihNSN, I'd' hbo al dlSll. WIFI SAT-, pep
per, little lemon and minced escha-
lots Ca species of onion or garlic)
and slowly stewed. Then strain and
boil the liquid, which makes an ex-
cellent favor for beef gravy.
Perhaps the most valuable of the
edible fungi is the one oftenest neg
lected, viz, the giant puff ball This
species is seldom less than ten and
frequently more than 20 inches in
diameter, by which immense size it
may be distinguished from other
putf-ball fungi. In form it is some
what globose; in color. whitish or
pale yellowish brown. When imma-
ture the inside is soft. white flesh
that changes to an elastic. yellowsh
brown, cottony, dusty mass of fila
ments and spores at maturity. Puff
balls are found in all parts of our
country. The smooth-skinned varie-