Evening capital. (Annapolis, Md.) 1884-1910, 1907-01-04
HOW TO TELL MUSHROOMS.
Dainty Recipes for Preparing This
Delicacy.

Delicacy.
The edible mushrooms have a
fresh, earthly, pleasing odor; the pois-
onous ones a rank, acrid. disagree
able smell when broken. The edible
field @ushroom has a pinkish un-
derneath unless left ungathered too
long. The poisonous amanitas has
pure white gills. while the base Of
the stalk is swollen into a dubious
state. This is such a pronounced
characteristics of the deadly fungi
that Hamilton Gibson, in his Has
trated book on Our Edible Mush-
rooms" marked the bulbous stalks
of the poisonous sort with skull
and crossbones.
The most poisonous of the amani-
tas family are divided into two
classes by mycologists-the chal-
loiees and the muscarius. The lat
ter, often called the "hy amanita. :"
10 very conspicuous and handsome.
with a shining cap four or more
Inches in diameter. when expanded
end OF a brilliant scarlet. orange or
lemon color. covered with white or
vellowish warts The gills are white
r with 2 tinge Of yellow The stem
Z; tall. dubious, stuffed, then hollow
. ne warts or scales on the top are
aother distinguishing feature. rub
ins Off readily, leaving the skin
Intact The name Fly amanitas" 10
most appropriate, as 1t is particu-
larly attractive to flies. 1t is ALVIN
surrounded by circle of dead ones.
proving It's poisonous nature.
The edible field mushrooms. when
It first comes up. is little round
white ball much like a puff ball. The
Inside of this little ball IS a delicate
salmon pink in color. AS this l. 10
button mushroom continues to grow
IL spreads out umbrella shape. m
retaining the pinky hue unless left
ungathered too long.
Mushroom Sauce with Beefsteas.
Minee with a silver knife or a
plate one cup cleaned fresh II Il.
rooms, using the stems If they re
button mushrooms Put In s. ~
saucepan with two tablespoon In
butter, dust with a tablespoon Il
-four and simmer gently ten mimi IS
Dust with scant tablespoon II
-four, then add cup and half b r.
Ing water in which little beef Z.
tract has been dissolved. Seas III
with salt and pepper, simmer I've
minutes, add half teaspoonful lem.
on Juice and serve with broiled beef
steak. Many good housewives utii.
lie the stems from m lshrooms for q
sauce for beefsteak, saving the caps
for special course broiIed, baked o..
stuffed.
Dried Mushrooms.
While mushrooms are plentiful Il
is a good plan to put some away fof
use. To dry them, take perfectly
fresh button mushrooms, place on
plates covered with clean white m
per and set in slow oven to dry.
When thoroughly dried. tie in clean
paper bags and hang in a cool, dry
place When ready to use put into
cold stock or gravy and heat gradu-
ally. These dried mushrooms can be
purchased cheaply in the Italian
quarter, but one feels more secure
of cleanliness when they attend to
the drying themselves.
Powdered Mushrooms.
Still another way of preserving
mushrooms for future use IS to pow
der them. Take any good field mush-
rooms. clean and place 10 a sauce
pan. where they will heat gradually
so as to extract the juices. Then
shape the pan over the fire until the
Juices dry up, taking care that II
does not scorch. Dry after this in 6
coolish oven and roll into a powder
Pack in alright bottles and keep in
g cool place.
To Cook Puff Balls.
Cut the large ones in slices hall
an inch thick, season with salt and
pepper. brush lightly with olive oil
or butter and broil over a hot Gre
Or season the slices, dip in fritteI
batter and fry in deep hot fat
Puff Ball Sandwiches.
Sliced thin, seasoned and eater
raw with bread and butter, the puff
ball makes an excellent sandwich fol
those who like it.