The true mushroom, again, has white flesh, the stem is white,
solid, and cylindrical, the gills are of a pinky-red, changing to a liver
colour ; the false fungus turns blue when cut, is of a pale or sulphur yellow,
bright blood-red, or a greenish colour. Rut perhaps the safest test which
can be applied is to sprinkle a little salt on the gills or spongy parts ; if they
turn black they are fit for food, while if they become yellow they are
poisonous.
MUSHROOMS, To Preserve for Winter Use. — Pick and cutoff
the stalks, wipe them clean, removing the brown portion from the large
ones, peel off the skin, and lay them in a cool oven. When dry, put them
in paper bags and keep them in a dry place. Although they will appear
somewhat shrivelled, they will swell to their proper size when simmered in
gravy.
MUSSEL SOUP. — Put the mussels into a saucepan, boil them till
they open, take them from the shells, and put them in a stew-pan with
butter rolled in flour, parsley, and sweet herbs ; add some rich gravy—
about a pint and a half to each quart of mussels✪ Mussel Soup — simmer till reduced to
one half, and serve hot with toasted bread cut into sippets.
MUSSELS (PICKLED). — Put the mussels into a pan after they
are washed and picked free from weed, and cover them with boiling water ;
let stand till cold, then take them out of their shells, put them into a jar,
or wide-mouthed bottle, fill the jar with vinegar, add some whole pepper
and a capsicum✪ Pickled Mussels, and let them stand till the following day. Serve cold.
MUSSELS, To Ascertain if Wholesome. — Boil a silver fork or
spoon in the water with the fish. When the mussels are done, examine
the silver, if bright they are wholesome, if black or of a dark hue they are
poisonous.
MUSTARD (GERMAN). — To two tablespoonfuls of mustard
add one tablespoonful of salt, one tablespoonful of caster sugar, a quarter
of a saltspoonful of cayenne pepper, the juice of a small onion (pressed
through a lemon squeezer), and one tablespoonful of melted butter. Mix
the whole with vinegar✪ German Mustard.
l33
MUSTARD PAPERS. — Bruise some black mustard seed to a
powder, and sprinkle it evenly over paper which has previously been coated
with a thin solution of gum. Dry it in a warm place, and when required
cut it into the desired shape and immerse it for a moment in tepid water
before applying. These papers will be found quite as effectual as the
common mustard plasters, and far more cleanly.
MUSTARD PLASTER, To Apply a. — If the mustard is mixed
with white of egg instead of water the plaster may be applied to the most
delicate skin without causing it to blister.
MUSTARD POULTICE, A Strong. — Mix a quarter of a pound
of mustard and two ounces of scraped horseradish with sufficient vinegar
to bring the poultice to the proper consistence.
Page 147 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The true mushroom, again, has white flesh, the stem is white, solid, and cylindrical, the gills are of a pinky-red, changing to a liver colour ; the false fungus turns blue when cut, is of a pale or sulphur yellow, bright blood-red, or a greenish colour. But perhaps the safest test which can be applied is to sprinkle a little salt on the gills or spongy parts ; if they turn black they are fit for food, while if they become yellow they are poisonous.
MUSHROOMS, To Preserve for Winter Use. — Pick and cutoff the stalks, wipe them clean, removing the brown portion from the large ones, peel off the skin, and lay them in a cool oven. When dry, put them in paper bags and keep them in a dry place. Although they will appear somewhat shrivelled, they will swell to their proper size when simmered in gravy.
MUSSEL SOUP. — Put the mussels into a saucepan, boil them till they open, take them from the shells, and put them in a stew-pan with butter rolled in flour, parsley, and sweet herbs ; add some rich gravy— about a pint and a half to each quart of mussels — simmer till reduced to one half, and serve hot with toasted bread cut into sippets.
MUSSELS (PICKLED). — Put the mussels into a pan after they are washed and picked free from weed, and cover them with boiling water ; let stand till cold, then take them out of their shells, put them into a jar, or wide-mouthed bottle, fill the jar with vinegar, add some whole pepper and a capsicum, and let them stand till the following day. Serve cold.
MUSSELS, To Ascertain if Wholesome. — Boil a silver fork or spoon in the water with the fish. When the mussels are done, examine the silver, if bright they are wholesome, if black or of a dark hue they are poisonous.
MUSTARD (GERMAN). — To two tablespoonfuls of mustard add one tablespoonful of salt, one tablespoonful of caster sugar, a quarter of a saltspoonful of cayenne pepper, the juice of a small onion (pressed through a lemon squeezer), and one tablespoonful of melted butter. Mix the whole with vinegar.
MUSTARD PAPERS. — Bruise some black mustard seed to a powder, and sprinkle it evenly over paper which has previously been coated with a thin solution of gum. Dry it in a warm place, and when required cut it into the desired shape and immerse it for a moment in tepid water before applying. These papers will be found quite as effectual as the common mustard plasters, and far more cleanly.
MUSTARD PLASTER, To Apply a. — If the mustard is mixed with white of egg instead of water the plaster may be applied to the most delicate skin without causing it to blister.
MUSTARD POULTICE, A Strong. — Mix a quarter of a pound of mustard and two ounces of scraped horseradish with sufficient vinegar to bring the poultice to the proper consistence.
Records on this page
Mussel SoupMussel SoupPickled MusselsGerman Mustard