New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-07-31
MUSHROOM SEASON AT HAND.
SIMPLE AND DELICIOUS RECIPES HINTs
FOR INEXPERIENCED HOUSEWIVES.

SIMPLE AND DELICIOUS RECIPEs-HINTS
FOR INEXPERIENCED HOUSEWIVES.
The annual mushroom season opens in this coun-
try about August l, when the meadow mushroom
begins to spring up in the pastures. II continues
TO be found in or less abundance unui the
coming of the frost The delivery OF the Englsh
mushroom crop is one the events of the freight
traffic, numberless extra cars being required 10
bring TO the city the bounty of the fields. In this
country, however. the wild mushroom is allowed
to wither in the fields.
The pink gilled meadow mushroom. with its white
cap and salmon tinted gils. is tempting morsel
that forms the foundation Of many delicious
dish The simplest way of preparing mushrooms Is
the best. Peel them. trim off the stalks. lay them
in a porcelain lined saucepan with tablespoonful
OF sweet butter. Let the juice gradually draw out
and then add much cream or rich milk as there
is mushroom liquor. Let the stew simmer for six
minutes season with salt and pepper and pour
delicately Drowned slices of toast
Mushroom flaps" delicious broiled- Trim or
the stems sprinkle the gills with SALT and lay
them gills uppermost on a well buttered grid
iron. Let them broil hot fire until the caps
are filled with juice Then lay them carefully on
slices Of brown toast. put piece Of butter on each
mushroom and at hot as possible Broiled
mushrooms properly served with small proiied
birds which are among the deicacies Of the fail
market Mushrooms may also be baked after oelns
laid thicky over slices toast and seasoned with
SALT pepper and a little butter. The toast serves
20 retain the Juices OF the mushroom
IF you love a good catchup. gentle reader. make
Il yourself" says DR.. Kitchner, the great English
epcure Of the eighteenth century. Here is his rule
for mushroom catchup. which one housewife has
used without variation for and found superior
to any mushroom catchup sold in the shops.
few drops of It will go further than three times the
quantity OF any other catchuh, giving what he calls
the "quntessence of mushrooma~; -,
Gather gallon of mushrooms. The large, tuily
opened Flaps are the best for this purpose Al
| low six ounces of salt to gallon Of mushrooms.
Sprinkle the salt evenly the gils OF the mush-
rooms arranging them in layers IN a large poTce-
lain dish. In about three hours when the salt mas
| thoroughly penetrated the mushrooms, mash them
with a large sher; potato masher Will DO. LET
/ them remain for two days, stirring and mashihs
! them often. Allow to each quart an ounce ana \
| half OF black pepper. half ounce OF allspice
| piece of ginger root two inches long, two pay
| leaves and two blades of mace. Boil the catcnup
| down for two hours longer. Strain 1t through "a
hair sieve, without squeezing II. and then reduce II
| to about one-haf its quantity. Bottle II IN
bottle holding a close pint Fill the remainder OF
the bottle the cork with sweet oil and seal WIN
| sea ling II will keep well in cold weather. out
is liable to fermentation in warm musgy weatmer j
/ A teaspoonful OF French brandy is sometimes used
in place Of the olive oil at the mouth OF the
bottle 80
Mushrooms are always delicious added to beer
/ stew. an omelet a beefsteak, and to almost any
| dish beef