The Colorado statesman., 1921-06-18

prepared by the United States Depart
ment OF Agriculture)
Mushrooms and some other fungous
growths are highly priced as articles
OF food by many people. The nu-
tritive value of mushrooms is low, but
they may be prepared In various ways
which render them delicious. More
people doubtless would seek wild
mushrooms and other fungi II they
were sufficiently informed to distin-
guish between the edible and the
deadly poisonous growths. Some very
erratic and dangerous ideas concern
ing ways of telling the edible from
the poisonous growths are altogether
too commonly believed. Mushrooms
are frequently thought of as edible
and toadstools as poisonous. As
matter of fact, the United States De-
partment of Agriculture states, the
words mushroom" and "toadstool are
used Unfortunately and do not in
dicate whether the plants are edible
or poisonous.
Silver Coin Test Is VaIueless.
A test for poisonous mushrooms
often recommended is based on the
belief that If a silver coin placed In
the utensil in which mushrooms are
cooked furnishes, the mushrooms are
poisonous. Absolutely no reliance can
be placed on this test, as both poison
GUS and edible kinds may turn silver
dark. Equally baseless is the belief
that q mushroom is shown to be edi-
Bile If the skin can be peeled from
the cap readily, because peeling Is
possible with many poisonous species.
The notion that soaking or boiling
poisonous mushrooms in salt water
will render them harmless has no
foundation, in fact. Some people
have thought that the presence of In
sects on mushrooms is proof of their
edibility This is a dangerous suppo-
sition, because insects infest the most
poisonous as well as the best edible
species of fungi.
The collector of mushrooms cannot
depend upon any simple test. Ii ne
intends to use them for food he must
know what he is gathering. 1t is
comparatively simple matter to learn
TO recognize a few kinds of deadly
mushrooms and certain edible ones.
If he will gather only the kinds that
are well known to him, careful col
lector need not be afraid to gather
wild fungi for food. He should not
be misled by attractive colors or pleas
ant odors. In Farmers Bulletin f9o.
Some Common and Poisonous Mush-
rooms, directions FOR identifying the
poisonous and edible kinds are given.
Recipes for Cooking Mushrooms.
According to the views of many per-
sons, mushrooms are best cooked SIM
ply. with no seasoning but butter, pep
per. and salt The addition of vari-
Gus other seasonings impairs the del
icate mushroom flavor. However,
tastes differ, and the opportunity of
choice or experiment is afforded by
. the recipes which follow:
The caps should be carefully
washed, gill side down, but peeling
: is not always necessary and Involves
a considerable waste of time ana loss
of flavor Unless the stems are ex-
} tremely tough they can be used after
being cut into small bits and stewed,
or, even If tough, after long boiling
, they can be run through sieve ana
made into a soup or sauce.
Wild mushrooms should be cooked
! soon after collecting, as they are then
preserved much better than If kept
uncooked, even In a refrigerator.
Fried Mushrooms.
Beat the yolk of an egg with table
, spoonful of water and season with
pepper and salt. Dip each cap In TINS
and then dip into fine cracker crumbs
or corn meal. Have butter or COOKING
oil very hot in a frying pan. Fry slow
ly on each side for FIVE minutes. A
g., sauce can be made by thickening with
flour and adding milk or cream. Ii
desired, serve on toast. A smootn
!. tomato sauce is also excellent.
Mushrooms Baked With Tomatoes.
In a baking dish arrange small round
I slices of buttered toast; upon each
niece place a rather thin slice OF peeled
tomato, salted and peppered; upon
D each slice Of tomato place nne, thick
mushroom, gill side up; In the center
of each mushroom put generous
' piece of butter; season with pepaer
and salt Cover the dish and BAKE IN
a hot oven for ten minutes then un-
' cover and bake for an additional TO
10 minutes, as the mushrooms appear
to require.
creamed Mushrooms.
Cut the mushrooms into small pieces,
stew slowly in butter until tender, ADD
cream or milk, pepper, and salt, ana