The Pattern cook-book

During the Summer and Autumn, and more especially in September and October, mushrooms abound in the fields in many parts of the country ; and the wild mushrooms are decidedly superior to the cultivated variety. It is highly important to be able to distinguish those which are edible from the poisonous ones. Those which may be eaten appear in old sod in a clear, open, sunny place and spring up after low-lying fogs and heavy dews. Low, damp and shady spots and around the stumps of decayed trees are the places to shun in gathering mushrooms. They are at first very small and supported on a short foot-stalk; and at this stage are called "button" mushrooms. Their growth is rapid. In an hour the mushroom spreads like an umbrella and shows the gills underneath, which should be of a pale salmon color. In another hour this pretty color has changed to a dark brown. The edible mushroom may be easily pulled, and it has an agreeable smell, while the poisonous variety invariably has a putrid, rank odor and has yellow or white gills. It is said that silver will turn black when used to stir mushrooms that have even one poisonous fungus among them. To prepare mushrooms for cooking : cut off the stalks and throw them away, unless they are very solid and tender, when they may be cooked. Pare the cups and drop them into a bowl of water, into which has been squeezed the juice of half a lemon ; this will keep the mushrooms from darkening. STEWED MUSHROOMS. One quart of cleaned mushrooms. Two table-spoonfuls of butter. One table-spoonful of flour. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One-half cupful of water. Rub the flour to a smooth paste in the water. Put the mushrooms, flour and seasoning together in a stew-pan, and boil gently for five minutes, stirring constantly. Serve very hot. When milk or cream is preferred in the cooking, use but half the quantity of water, adding a cupful of milk; and after boiling five minutes, serve as above. If cream is used, allow but half the quantity of butter, as the mushrooms are very rich. SIMPLE STEV/ OF MUSHROOMS. Clean a pint of mushrooms, cut them in rather small pieces, and put them in a stew-pan with a table-spoonful of butter and a little salt and pepper ; let them simmer ten minutes, and serve. Wild mushrooms are delicious cooked in this way. BAKED MUSHROOMS. Choose the large mushrooms, but if the round " button " mushrooms are obtainable, they are much to be preferred. Peel them, cut off the stalks close to the top, and do not wash them unless they are soiled. Place them upside down on a pie-dish, sprinkle with salt and pepper, and put a tiny bit of butter in each upturned cup. Bake fifteen minutes in a quick oven, basting twice with a little melted butter ; and serve hot, pouring over them whatever juice may be on the dish. ROASTED MUSHROOMS. Place the mushrooms in the tin, as directed in the preceding recipe, using only those that have not at all lost their plumpness and erectness and are truly little cups. Set the pan on the top of the stove, and cook for five minutes in a moderate heat. The cups will be filled with their own liquor and the gravy from the seasoning. Serve while very hot. TO STEW CANNED MUSHROOMS.