Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-05-18

1t were a wise thing, these lovely days
of spring. if the American woman could
follow "Pippa' as she passes" and out
with her into the open, a cleaner of the
lovely things that Nature has to offer to
all who care to learn her plea SAINT secrets.
'Snails on the thorn" might hang en-
challenged by the most Of us who have
not yet learned their gastronomic posi-
olities. but besides the wealth of pot
herbs and salads that may be had for
the gathering. there are now the spring
mushrooms sprnging up like magic in
old pastures where cows and sheep arc
kept. along the highways and on the
edges of the narrow paths that fringe our
country roads. Infinite care must be
taken not to confuse the agricus cam
pestris, as the common field mushroom is
known. with its close counterpart. SO
Ear as resemblance goes, the poisonous
Amanita.
The latter may usually be distinguished
oy tho outer membrane which covers the
mushroom as it energies from the ground.
remaining as cup at the base Of the
item, or slightly below the surface Of
N" ground as the fungus bursts through
Ind expands The color is variabc-white
pale olive or yellow-but the spores are
llways white AS also tine gills, with but
bne exception, and that is the edible
cesarous. which has thick. broad yellow
ylls. To distinguish the agrcus cam
Iestris. note it's cap, dry and smooth
when young. ranging from n rich cream
20 dark brown then as expanding show
ing salmon pink uneven gils that soon
lurn brown, purple. and lastly black.
The stem is short, of nearly equal size
all its length, and separates readily
from it's socket. The spores are a dark
brownish purple and both taste and
)dor arc very agreeable.
TO PREPARE MUSHROOMS FOR
TABLE.
The simplest way OF cooking mush .
rooms is the best. Peel carefully, or wine
The caps with n damp cloth. or n dry
sne dipped in salt. II care has been taken
n the gathering they will need no wash
ng, which takes away much of the deli
.ate flavor. If it must be DONE do it
quickly and with a deft hand. Do not
.ook in iron hut in agate or porcelain.
The root Of the stalk should he cut of
md the stalks OF small mushrooms peeled
ma cooked with the flap il for stew.
ONherwise save them to use in sauce
TOT your beefsteak or to flavor an
smelet or beef stew. n the large flap
mushrooms are used. the stems are best
discarded. For stew. put the mush-
rooms IN saucepan with n tablespoon
MI OF butter and let them stand ten
minutes for the Juice to exude. Then add
~ much rich milk or cream az there Is
mushroom liquor. simmer gently six
minutes. season with salt and penner.
and serve on delicately Drowned toast
BROILED MUSHROOMS.
The large mushrooms are most deli.
cious when broled. Trim of the stems
season with salt, pepper. brush with
sweet olive oil, then broil. gills upper.
most. on a well-oiled gridiron until the
cups are filled with Juice. Lift on care.
FULLY On slices OF delicateiy Drowned
coast that has Just been dipped for an
Instant In 4 little hot butter and milk
Put bit Of butter in each mushroom
cup and serve very hot
BAKED MUSHROOMS.
Scrape out the inside OF as much
mushroom caps as are desired. They
should be good sized. Cut on the stems
and chop together with mushrooms toe