The household cook book

Fig. 6.— The Oyster Mushroom {Agaricus ostreatus). This variety is found on dead tree trunks in the fall. It can be cooked in any of the usual ways given above for mushrooms, but is belter cooked over a slow fire. Fig. 7.— Orange Milk Mushroom (Ladarius deliciosus). This variety is found in swampy woods and in forests of fir and pine. Its flavor when cooked is thought to resemble kidney stew. It requires delicate cooking, as, if kept over the fire until its juice evaporates it becomes tough. It is probably best baked. Fig. 8. — Edible Pore Mushroom {Boletus edulis Bull). This variety is found chiefly in the woods, especially of pine, oak and chestnut. It is most abundant in autumn, but is found in spring and summer. Its flesh is tender and juicy and it requires less cooking than some of the tougher varieties. It can be (1) broiled; or (2) stewed in white sauce with or without chicken in fricassee; or (3) escalloped as directed above for mushrooms. Fig. 9. — The Plum Mushroom {Agaricus prunulus). This variety grows in and near damp woods. The flesh is firm, juicy and full of flavor. It may be (1) broiled; or (2) stewed, and is then delicious. Mushrooms belong to the genus Agaricus, and over 1000 different species are known. The season for mushrooms extends from spring well into autumn. They are highly nitrogenous and some varieties contain much fat or oil; when dried about % their weight is nitrogenous. They are admirably adapted for human consumption, no other class of vegetables containing in a higher degree the elements needed for nutrition. Many people are prejudiced against their use because there are so many poisonous varieties, and the inexperienced cannot readily distinguish between them. It is probable that in the future they will become a more important article of food than at present. The fresh are better than the canned, but it is better in gathering them to be guided by some one who unerringly knows the edible varieties, than to trust to any written description. Any mushroom having an offensive smell, or a bitter, astringent, or even unpleasant flavor, is unfit for food. OKKA. BOILED. — Use only that which is young and tender; wash carefully, so as not to break the skins for the mucilage to escape. After washing, take off the stems and boil until quite soft, in water containing a little salt. When done, drain in the colander, place in the dish in which it is to be sent to the table, season with pepper and a little more salt; then pour over it butter sauce, or hot cream. Cook okra in porcelain lined or tin vessels, as iron colors it black. Time to boil, 1 hour or more. The Okra is a species of manow (the Hibiscus esculentus) possessing mucilagenous seed pods which are valuable for soups and stews. The dishes thus formed are healthful and nutritious, and are quite popular in the South and in France. The ripe seeds are sometimes used to adulterate coffee, and form one of its least objectionable adulterations. Use the pods when young and tender; when over 3 inches long, they become tough and stringy. ONIONS.