The new practical housekeeping

Although considerable prejudice exists against mushrooms because of the difficulty hitherto experienced by some in distinguishing between the edible and poisonous kinds^ it is considered by many one of the greatest delicacies of our tables, and its richness in nitrogenous elements renders it one of the most nutritious of vegetables. In Europe at least fifty varieties are grown and used as food. For directions for selecting mushrooms and distinguishing between the edible and poisonous varieties see Marketing. Those, however, who are not skilled in detecting the character of mushrooms should apply still further tests. Sprinkle salt in the spongy part or gill of the mushrooms, and if they turn yellow they are poisonous, but if the salt turns them black they are good; allow a little time for the salt to act before deciding as to the color produced. Another simple and efficient test is to cook a peeled white onion with the mushrooms ; if it turns black they are poisonous and should be thrown away. If a silver spoon used in stirring them turns black they should also be rejected. Another simple test, claimed to be sure, is to rub a gold ring over the skin of the mushroom until bruised; should the bruise turn yellow or orange color the mushroom is poisonous, but otherwise can be safely cooked. Mushrooms should be carefully looked over before cooking and either wiped all over with a flannel cloth, which some first dust with salt, or shaken about in cold water, to free them from all dirt and grit. They are cooked in a variety of ways, and are always a favorite accompaniment with broiled steaks. They are also much used in wanning over cold meats, recipes for which we have given MUSHROOMS. 471 in that department. But they are not a necessity to any dish, and any recipes in Meats and Cold Meats can be prepared without them. Baked Mushrooms.—The mushroom flaps are better for baking than the buttons, and should not be too larse. Cut off a portion of stalk, peel top, and wipe mushrooms carefully with a piece of flannel and a little fine salt and put in baking dish tops down, with small piece butter in each ; sprinkle over a little pepper, and bake about twenty minutes, or longer should mushrooms be very large, basting several times with butter and water. Have ready a very hot dish, pile the mushrooms high in the center, squeeze a few drops lemon juice over, pour the gravy round, and send to table quickly on hot plates. Or place the mushrooms on oval croutons, in baking pan ; season with salt, white pepper, and lemon juice, and chopped parsley if liked, and cook in a hot oven five or six minutes, basting oiten with rich hot gravy in which a lump of butter has been melted. If a lump of butter is placed on each tney will not need basting. Arrange croutons on dish, and pour the gravy over. Or leave stalks on large open mushrooms, paring them to a point ; wash well and turn on sieve or cloth to drain. Put into stewpan two tablespoons butter, some chopped parsley, and shallots, and fry for a minute ; when melted place mushroom stalks upwards on a nying-pan, then pour the butter and parsley over, peppe: and salt them welL and put in oven ; when done add little good stock, give them a boil, and dish them, pouring gravy over.