Cassell's dictionary of cookery

the seasoning for five minutes in a little butter, and add the yolks of two eggs. Stand the mushrooms, well dredged with browned crumbs (raspings), into a flat baking-dish, which should be well smeared with butter, and bake in a moderate oven. When done serve piled on a hot dish, with some brown sauce around the mushrooms. Time, about fifteen minutes to bake. Probable cost, according to season. Mushrooms and Eggs {see Eggs and Mushrooms) . Mushrooms, Baked or Broiled.— For either mode of cooking the flaps are best. We give the preference to baked mushrooms, because the whole of the juice is preserved. P^lap mushrooms should be washed and dried, and the tops peeled. Put them, without the stems, into a tin baking-dish, season with pepper, salt, and a very little pounded mace, if liked. Small bits of butter laid over the top will, with the juice that flows from them, be the only sauce required. Button mushrooms are best for stewing, pickling, or polling. Broiled mushrooms should be served on a hot dish, with a small piece of butter on each, and a few drops of lemon -juice squeezed over. Time, twenty minutes to bake, ten to twelve to broil. The probable cost will be Id. each. Sufficient, four medium-sized mushrooms to each person. Mushrooms, Buttered {see Buttered Mushrooms). Mushroom.S, Dry. — Mushrooms prepared in this way will be found useful when fresh ones are not to be had. They are prepared precisely like powdered mushrooms {se^ Mushrooms, Powdered), but button mushrooms and just-opened ones do best. Do not draw their juice, but place them at once into a slow oven on white thick paper. They will shrink, and lose their round appearance, but if carefully done, and not burnt, they will be found excellent for hashes, &c. They need only be put into the gravy when cold, and warmed up, to swell to nearly their original size. Keep them in brown-paper bags hung near the fire. Mushrooms, Edible and Poisonous, To distinguish. — Dr. Christison gives the following directions for distinguishing the esculent from the poisonous varieties of fungi : — " It appears that most fungi which have a warty cap, more especially fragments of membrane adhering to their upper sui-face, are poisonous. Heavy fungi, which have an unpleasant odour, especially if they emerge from a vulva or bag, are also generally hurtful. Those which grow in woods and shady places are rarely esculent, but most are unwholesome ; and if they are moist on the surface they should be avoided. All those which grow in tufts or clusters from the trunks and stumps of trees ought likewise to be shunned. A sure test of a poisonous fungus is an astringent styptic taste, and perhaps also a disagreeable but certainly a pungent odour. Those the substance of which become blue soon after being cut, are invariably poisonous. Agarics, of an orange or rose red colour, and boleti, which are coriaceous, or corky in texture, or which have MUS (434) MUS