The Savannah morning news., 1901-10-06

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 II
is somewhat tough and when dried can
be kept for years without losing its
flavor. which is particularly delicious.
The most esculent of mushrooms Ia
the milk-bearing group. Perhaps the
choicest member of this genus is Lac
tarius Deliciosus, which is easily dis
tinguished by the orange or red col
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. Baking 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 abode of Cautharellus
Cibarious Is very limited, it grows In
great abundance wherever found. So
popular is the variety in some parts
of Europe that 1t frequently takes the
place OF meat as a staple article of
food. One should look for this variety
in light woods on high situations. II
may be recognized by its rich yellow
color, which resembles the yolk of an
egg, and its odor like that of plums
Crisp and heavy ones should be chosen
Tor culinary purposes. Soaking in milk
over night will render them more ten
der. The plants may be stewed in
gravy or fricasseed in butter, and
should be cooked at the lowest posi-
bic temperature, as a great heat al
ways destroys the flavor.
Though the genus Morchella in
cludes very few species, most author.
titles say that all are edible. The best
OF them, however, is Morchella Escu-
lenta, which grows upon a short stem
and has a large, hollow cap, deeply
pitted. In grassy spots on the borders
OF fields or raisea river banks 1t NAV
be found in April and May. The num-
bers may be increased by strewing
wood ashes over the ground. After
thoroughly washing they should be
put into frying pan with pepper,
salt, parsley and small piece of ham,
and cooked not less than one hour. n
little broth being poured in OCCASION
ally SO that the mixture shall never
get dry. When done each mushroom
should be served with egg on buttered
toast.
One fungus has been designated the
poor mans beefsteak," 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, it
grows from the rotten bark of old
oaks, chestnuts and ash trees. In a
short time the pimple becomes tongue
shaped, assuming beet-root color. A
few days later it changes form again,
becoming comparatively broad for its
length, blood-red above, while the
lower surface is always somewhat pa
Ter and frequently tinged with yellow
or pink. In two weeks it reaches ma
turity after which it gradually de,
Gays. The best way to cook 1t is by
broiling. However, this can be done
successfully only when it is young II
old, the juice should be extracted. To
secure this very desirable property the
Fungus has to be sliced thin or ma
cerated, put into a dish with salt,
pepper, a little lemon and minced es-
chalots "a species of onion or garlic)
and slowly stewed. Then strain and
boil the liquid, which makes an excel
lent flavor 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 twenty, inches in
diameter, by which immense size it
may be distinguished from other puff
ball fungi. In form IL is somewhat
globose in color whitish or pale yell
lowish brown. When immature the in.
side is a soft, white flesh that
changes to an elastic, yellowish brown,
cottony. dusty mass of filaments and
spores at maturity. Puff balls are
found in all parts of our country. The
smooth skinned varieties are most
palatable. If the inner flesh is white
and pulpy IL is in a good condition, but
If marked with yellow streaks or spots
it should be rejected. The epidermis
should be removed. and the puff ball
cut into slices not over half an inch
thick. Dip these in yolk Of egg before
frying in fresh butter; and while
cooking sprinkle in little salt, pepper
ond Soma variety of herbs