The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-08-09


Perhaps the choicest of all. and GER
tainly one that is beyond suspicion, is
the fairy ring mushroom, marasmius
and old pasture fields and frequently upon
lawns with old sod. The name Is derived
thew inyap;ab1N th o pImni as
large circle with astonishing regularity
and perfection of form They vary in size
medium size.
One variety of mushroom which may
be found in widely different sections of
the country, common is its growth, is
because most people in their ignorance
growth This is the giant pun bali. iyco-
perdon giganteum- 1t sometimes grows
to an immense size. as large as 20 inches
and one might serve daily steak for
a moderate sized family for week, If
the slices were cut in such manner as not
rather creamy white in color and only edi-
bic when unripe. The flesh is then white
tender, elastic and fragrant. The morel
or morchella esculenta. is eound in album
dance in wooded portions Of the United
States. but is known to only a compare
regard it with favor as an article of food
judging it by appearance only, as it is far
from attractive: but it is meaty, tender
in the beech and maple forests and in elm
swamps near streams in far northern
Almost any of the edible mushrooms
may be cultivated in this country, and
even the city jewellers, be they possessors
of cellar or dark area, may cultivate
all the mushrooms sufficient for their
family and even make them a source of
considerable profit.
The government has given the subject
of mushroom cultivation close attention
and embodied the results in their reports
which may be obtained by addressing the
department of agriculture at Washington.
D. c.. and it would be well for every
Of Information which viii be Of f greatest
advantage. not only in enabling her to dis
tinguish between the edible and obnoxious
fungi, but in giving her a delightful food
stuff to substitute for the everlasting mo-
nOtOny of meat.
BAKED MUSHROOMS.
Wash and peel the mushroom, cut off
the stems (Which may be used fer soup,
arrange the mushrooms in buttered bak-
ing dish with the gills uppermost, put bits
of butter in the center of each and bake
them in quick oven for Is minutes Re
move from oven and season with salt and
pepper place. them . on butter t, toast;
serve.
STEWED MUSHROOMS.
Wash and wipe the mushrooms and dredge
butter IN a saucepan and when bnbbling
hot put in the mushrooms, season with salt
and pepper and stir them constantly until
cooked: add a small quantity of rich cream
and let get very hot and serve
MUSHROOMS AND TOMATOES.
This makes a delicious luncheon dish.
and butter while hot: peel some solid to-
matoes, cut them into half inch slices and
Of 1n sce place az
mushroom with bit of butter in the hol-
low part. Put them in a shallow baking
dish and bake in hot oven until tomato
and mushrooms are tender. Pour a little
melted butter over them seasoned with salt
and pepper and serve from same dish
MUSHROOMS A LA PROVENCALE-
Wash and dry the mushrooms thoroughly
and cut off the stems. Mince the latter
with little shallot Zone large or two small
Shallots are sufficient for small dish) and
toss it in hot oil butter until lightly
colored. Rub saucepan lightly with
fresh cut Glove of garlic and lay in the
minced stalks and shallots, with couple
of finely minced anchovies, piece of bay
leaf and the mushrooms. Let them stew
gently together, mOistening with a little
good, brown vegetable stock, season to
taste and add a squeeze of lemon juice and
a tablespoonful of minced parsley. When
the mushrooms are tender remove the bay
leaf and dish up on a hot platter with the
gravy, garnish with fried croutons of bread
and add just before serving few drops
of lemon juice and another teaspoonful OF
DEVILED MUSHROOMS.
Chop a quart of mushrooms that have
been washed. dried and peeled; season
with salt. parprika and q teaspoonful Of
boiled eggs with two uncooked yolks and
stir in a pint of bread crumbs and ia
ct melted butter erer Ell pa aEan
crumbs and bits of butter and bake a
nice brown
MUSHROOM AND RICE CROQUETTES.
Use the small button mushrooms for
this dish. Stew a pint gently in mutton
or chicken broth until tender: then skim
out the broth and drain: Cook six table
spocnfuls of rice in the broth until all the
broth is absorbed and the rice is tender.
Add the rice to the mushrooms, with two
tablespoonful of melted butter. the beaten
yolks of two eggs and salt and pepper to
taste. Let the mixture get thoroughly
cold and then form into croquettes. Roll
in egg and dip in bread crumbs and place
them in the refrigerator for at least two
hours before cooking, then fry in deep, hot
fat.
RAGOUT-
Put two tablespoonful of butter in the
chafing dish and when melted stir in two
tablespoonfuls of flour and stir I'M
til smooth and bubbling; then pour in a
cup of cream; add a parboiled sweetbread
picked into bits and a dozen small mush-
rooms cut into small dice. Let simmer
gently for ten minutes.
Inquiries Answered.