Cassell's dictionary of cookery

a membranous collar round the stem, are also ■unsafe. These rules for knowing- deleterious fungi seem to rest on fact and experience, but they wiU not enable the collector to recognise every poisonous species." The general rules laid down for distinguishing wholesome fungi are not so well founded, but the most simple and easy mode of testing the quality of field fungi, according to Mr. C. W. Johnson, is to introduce a silver spoon, or piece of coin of that metal, or an onion, into the vessel in which mushi-ooms are seething : if on taking either of them out they assume a bluish-black or dark discoloured appearance, there are certainly some dangerous fungi among them ; if, on the other hand, the metal or onion on being withdrawn from the liquor wears its natural appearance, the fungi may be regarded as wholesome and innocuous. Mushrooms, Forcemeat of. — Put a lump of butter into a stewpan, in which stew some button mushrooms, or some small newly-opened ones, previously peeled, and with the brown part taken out. Season with cayenne, a little powdered mace, and salt. In about six or seven minutes, when they have been well tossed in the pan, put them on a dish set sloping to drain off the butter, and when cold, have ready a quarter of a pound of fine bread-crumbs ; mix these and the mushrooms, minced, also a quarter of a pound, together; add a very little mace and nutmeg, a tea-spoonful of grated lemon-peel, and more salt or cayenne, if necessary, but the flavour of the mushrooms should predominate, and too much seasoning would destroy it. Moisten with some of the butter in which they were stewed, and break up small an ounce and a half of fresh butter. Bind the mixture with the yolks of two eggs, pound all in a mortar, and make into balls, to be used for soup, or fried and served with roast fowls, or round minced veal. Boiled fowls should have some of the forcemeat put inside. Mushrooms, Forcemeat of (another way). — See Forcemeat of Mushrooms. Mushrooms for Garnish, — Take fresh-gathered button mushrooms, cut off the stems, and wash them in a little cold water, then di-ain. Have ready squeezed the juice of half a lemon, put it with a small cup of cold water into an enamelled stewpan, into which throw each mushroom as it is peeled ; add an oimce of butter and a little salt. Place the stewpan over the fire, bring it quickly to a boil, and, in five minutes, use the mushrooms as requii'cd. A good cook ^vill know how to utilise the stems and peel of the mushrooms. In this case they may be chopped small and stewed in the gravy left after boiling the buttons. These trimmings are useful for flavoiuing dishes or soups. Mushrooms for Garnish (another way). — See Garnish, Mushrooms for. Mushrooms, Grilled.— Ciit the stalks, peel, and score lightly the underside of large mushroom flaps, which should be firm, and fresh gathered. Season them with pepper and salt, and steep them in a marinade of oil or melted butter. If quite sound, they may be laid on a gridiron, over a slow, even fire, and grilled on both sides, but they are best done in the oven if at aU bruised. Either way, serve with a sauce of melted butter, or on a hot dish, with a piece of butter on each mushroom, and a squeeze of lemon-juice. Time, about twelve minutes to grill; forty minutes to steep in marinade. Sufficient, one large mushroom for each person.