New-York tribune., 1901-06-08
TALK on MUSHROOMS.

chatting dish demonstration in the cookery Of
mushrooms by Miss Mary a. Taft was the feature
Of the last meeting Of the OF the New York
Mycological C1uh. the mushrooms being contributed
by members who had obtained them on a recent
outing. II is a mistake, Miss Taft said. conceal
the delicate flavor Of mushrooms with high season
ings Three varieties were cooked separately. hut
in the same manner the Coprinus atrementarius.
Coprinus micaceus and Coprinus comatus. shaggy
name. They first saGted I'm butter for about
twenty minutes until they were tender. Then
enough cream added 10 season hut not 10
make them wet. and they seasoned with
butter. salt and paprika. Miss Taft quoted from
advice given to her h. old colored cook who was
famous for her mushroom preparations First Of
all. the old woman said Il never take a black pan
10 cook them IN hut instead a big agate pan II
I get it. and ! can't, pudding pans
instead. In getting mushrooms ask for the hot
house kind. Those from cellars apt he pulpy
and dry. Forced mushrooms hroiled in their own
gravy and served on toast delicious.
To stuff mushrooms. scrape ont the inside. Of
the caps. chop the ends Of the stems that are too
long 10 he left standing and also the small mush-
rooms that are too small TO hll Then mash them
with potato masher and MI them into the mush-
rooms. Butter the pans and place in them the
mushrooms. stems up Stand the stove. cover
with paper and inverted pan keep in the
steam and cook for about half hour until they
brown and tender They will cook i'm their own
juice without the addition OF other liquid. Have
ready some round pieces Of toast. put two three
mushrooms on each, and season with butter, salt
and paprika."
Notwithstanding the fact that most of those
present had found, a result OF the wet and cold
Of the last month. a dearth Of mushrooms. OF
the members reported that during the last week
she had found ten pounds I'm place. ''Oh,
well responded another enviously. she is en-
dowed with second sight for mushrooms any way,
and on our trips she always returns with the rarest
specimens when the rest OF go back empty
handed"
1t was the same who aroused the inter
est Of little village I'm the Shawangunk Noun
tains during her summers there. Before the
end OF the season she had class Of thirty forty
men and women, who met weekly learn about
mushrooms.
one of the women at the meeting reported a
gathered had an unpleasant ans most unusual odor
and she asked the cause OF a workman who wa
given TO hunting them for his own family use He
replied. Sure. ma'am They're good. They're only
dry. Just wet them and they'n be all right" And
sure enough. soon they had been covered
with water the unfragrant odor left. This NAV be
the reason. she said. that cellar mushrooms are
less delicious than hothouse growths. and Derba
a soaking In clear. cold water will improve them
One Of the most enthusiastic members who lives
near Prospect Park, related some of her exueri-
ences IN looking there for mushrooms. Although she
reached the meadow and parade ground morning
after morning at o'clock the big ones were sIro
Tor the reason and he explained that men out of
work make practice Of gathering them for sale
They come. he said. 'as early a. . O'rlock and
some OF them. believe really wait for them 10
grow. II was the same policeman who warned
her against one Of the choicest varieties which
surely poison and that II she it shed be dead
before night"