The Washington times., 1906-10-09
CULINARY HINTS

While mushrooms last in the ueldS and
woods. those who know them scien-
1idcauy can secure many safe varieties
besides the usual pasture mushroom,
we'll known i'm our markets. Only those
who have studied them may dare risk
the selection of the safe edible varieties.
Members OF the Copriuus family grow
in the city squares and i'm holes and
around the base of city trees even IN
cracks in the sidewalks; but these are
not clean enough To eat being contain
mated by dust bur in the near suburbs,
. such as Oyerbrook, several kinds may
be found.
AT Wingohockiug station the delicious
and easily recognized shaggy mane
has been found. and, once established,
this mushroom is apt 10 De found con-
secutiye years. When offered for sale
i'm our city markets this mushroom is
incorrectly termed "tTunes" by the
market men. probably because of its
dark color Real truHles grow under
ground and are imported from France
Out al HatborO, under great forest
oaks, great pale green Russula virescens
grow. one OF these is quite a boune
bouche for they are nutty and pleasant
10 eat raw or in a sandwich. A few
make a delicious filling when cooked
for an omeIet OF crOquetUes, when mixed
with hard-b boiled eggs and cream sauce.
The SQUIRRELS like the kuSsulas and
uibble them at daybreak as they push
up through the tough root network TO
unfold their creamy gills and green
freckled tops. which resemble the skin
OF a late pear
Several of the Tree-groWlng fungi can
be found at their best in the autumn.
OFTEN specimens of these weighing many
pounds may be seen on exhibition az
Horticultural Hall, the Academy OF
Natural Sciences and at tie University
Botanical Meetings which are open 10
visitors. with Interesting classes Tor Just
such study for all who love nature
work
books devoted TO the edible mushrooms
in our free libraries, and the United
States Government is issuing bulletins
ON the subject. The latest scIenune
work mas been to propagate the Wild
varieties. This has never been done
until recently, and was thought impos-
sIble.
Frozen coffee makes desirable
change when fruit creams and water
ices are no longer a novelty. Grind
very fine a quarter pound of freshly
roasted coffee; put IL in a cheesecloth
bag, and then in a porcelain farina
Solletf pour on II quart OF DolilIB
water taken at its first boil The water
should be freshly drawn. Cover and
let II stand away from the fire for nVe
minutes. Remove the bag of coffee and
add halI pound OF sTanulated sugar.
DlsSoINe THIS by SURFING and strain
through nne cloth. When cold add the
unbeaten white of one egg Turn into
the freezer and freeze, turning slowly
until the whole mass Is frozen like soft
lnush or wet snow. Serve i'm frame
glasses or lemonade cups. If preferred
add cream III the quantity YOU do for
coffee YOU intend 20 drink Just as Won
are gOing 10 put IL in the freezer.
Coffee for Jelly should DE choice with
no rankneSs. Whatever brand OF geIa-
tine YOU prefer. follow the directions
printed upon the box for the amount OF
liquid, using Tor the liquid some nice,
hot coffee, with dash of brandy Chill
in a bowl or fancy mold and serve with
plain cream, whipped cream, or soft
custard Pass cake with II. Persons
dlsliking animal gelatine may obtain
that made from pure seaweeds and
known In laboratories as agar-agar.
For an inValid's breakfast make a few
prunes attractive in this fashion. They
must be choice ones. cooked in the
usual way. quite slowly, with some
sugar, after having been well soaked.
HalVe the prunes and remove the stone.
Flavor a little portion of the syrup with
orange juice and dash of sherry. Put
these IN stemmed glass with a shallow
top, IL possible. in cocktail fashioa IL
you have none, then a good glass or
china sauce dish,