Poisonous mushrooms are found in. woods, low,
damp ground, in shady places, and upon putrefying
substances. Some species emit an agreeable, others
a fetid, odor. The color of the gills in some is either
red, green, blue, yellow, or orange-red. In others
the top, gills, and stalks are dead white. In all
poisonous mushrooms there is the absence of the
delicate salmon color found in the edible species.
The flesh in some is soft and watery, in others it has
an acid or a bitter taste. Some on being bruised
assume a bluish tint or exude an acrid milky juice.
The seeds or spores are generally angular. The
above rules for- determining the edible and the
poisonous mushrooms are a safe guide provided the
mushrooms are quite fresh ; but if they have been
gathered for several hours they may have so changed
in color that it might be impossible to form a cor-
rect opinion of them. Furthermore, if a person
does not know the difference between a yellow and
a salmon color, the result of his judgment might be
disastrous. Finally, if a white peeled onion is cooked
with mushrooms and turns black, or if a silver spoon
used for stirring them while cooking turns black, it
is safest not to eat them. Whenever there is the
least doubt of their quality, do not use them.
MANUAL FOR ARMY COOKS. 139
BAKED MUSHROOMS.
Prepare tlie muslirooms as directed for stewing.
Put tliem into a greased tin or earthen baking dish,
gills uppermost. Put a piece of butter, beef drip-
ping, or lard, preferably butter, around the stems,
and season with j)epper and salt.
Put the dish into the oven and bake in a uniform
heat. Exercise care that they do not burn. Bake
from twelve to fifteen minutes, basting frequently.
Serve in the baking dish.
FRIED MUSHROOMS.
Prepare the mushrooms as directed for stewing✪ Baked Mushrooms.
Heat in a frying pan enough dripping or butter to
thinly cover the bottom ; put in the mushrooms and
fry both sides a golden brown.
When cooked, put them into a hot dish and keep
Avarm, and make a gravy as follows :
Heat in the frying pan about half a cupful of stock
or gravy, then stir in one or two tablespoonfuls of
blended browned flour; keej) stirring until it comes
to a boil ; season with pepper, salt, and pour it over
the mushrooms.
STEWED MUSHROOMS.
Select mushrooms of uniform size. Wipe them
clean with a soft cloth; peel, commencing at the
edge and finishing at the tojj ; cut off the lower jjart
of the stem ; put them into a tin or earthen vessel
and half cover them with cold water, and stew gently
for fifteen minutes, frequently stirring to prevent
burning. Season with jjepper and salt. When the
stew is done stir into it one or more tables]30onfuls
of dripping or butter, previously cut into small
pieces, and rolled in flour; stir three or four min-
utes. Do not let it boil.
140 MANUAL FOR ARMY COOKS.
SALAD DRESSING.
3 tablespoonfuls oil. 1 teaspoonful mustard.
Yolk of 1 egg. 5 to f teaspoonful salt.
1 tablespoonful vinegar✪ Salad Dressing.
Rub together the oil and egg ; it is better to first
beat the egg ; then rub in the mustard, then the salt,
and lastly the vinegar, gradually. A few grains
of cayenne pepper may be added. A boiled Irish
potato (mashed fine) may be substituted for the yolk
of the egg.
If the oil and egg or potato do not mix well, a few
drops of vinegar will facilitate the jDrocess.
Page 61 · 5 recipe records on this page
Presented as published in 1896. 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
Poisonous mushrooms are found in. woods, low, damp ground, in shady places, and upon putrefying substances. Some species emit an agreeable, others a fetid, odor. The color of the gills in some is either red, green, blue, yellow, or orange-red. In others the top, gills, and stalks are dead white. In all poisonous mushrooms there is the absence of the delicate salmon color found in the edible species. The flesh in some is soft and watery, in others it has an acid or a bitter taste. Some on being bruised assume a bluish tint or exude an acrid milky juice. The seeds or spores are generally angular. The above rules for- determining the edible and the poisonous mushrooms are a safe guide provided the mushrooms are quite fresh ; but if they have been gathered for several hours they may have so changed in color that it might be impossible to form a correct opinion of them. Furthermore, if a person does not know the difference between a yellow and a salmon color, the result of his judgment might be disastrous. Finally, if a white peeled onion is cooked with mushrooms and turns black, or if a silver spoon used for stirring them while cooking turns black, it is safest not to eat them. Whenever there is the least doubt of their quality, do not use them.
BAKED MUSHROOMS.
Prepare the mushrooms as directed for stewing. Put tliem into a greased tin or earthen baking dish, gills uppermost. Put a piece of butter, beef dripping, or lard, preferably butter, around the stems, and season with pepper and salt.
Put the dish into the oven and bake in a uniform heat. Exercise care that they do not burn. Bake from twelve to fifteen minutes, basting frequently. Serve in the baking dish.
FRIED MUSHROOMS.
Prepare the mushrooms as directed for stewing. Heat in a frying pan enough dripping or butter to thinly cover the bottom ; put in the mushrooms and fry both sides a golden brown.
When cooked, put them into a hot dish and keep warm, and make a gravy as follows :
Heat in the frying pan about half a cupful of stock or gravy, then stir in one or two tablespoonfuls of blended browned flour; keej) stirring until it comes to a boil ; season with pepper, salt, and pour it over the mushrooms.
STEWED MUSHROOMS.
Select mushrooms of uniform size. Wipe them clean with a soft cloth; peel, commencing at the edge and finishing at the tojj ; cut off the lower jjart of the stem ; put them into a tin or earthen vessel and half cover them with cold water, and stew gently for fifteen minutes, frequently stirring to prevent burning. Season with jjepper and salt. When the stew is done stir into it one or more tablespoonfuls of dripping or butter, previously cut into small pieces, and rolled in flour; stir three or four minutes. Do not let it boil.
SALAD DRESSING.
3 tablespoonfuls oil. 1 teaspoonful mustard.
Yolk of 1 egg. 5 to 6 teaspoonful salt.
1 tablespoonful vinegar.
Rub together the oil and egg ; it is better to first beat the egg ; then rub in the mustard, then the salt, and lastly the vinegar, gradually. A few grains of cayenne pepper may be added. A boiled Irish potato (mashed fine) may be substituted for the yolk of the egg.
If the oil and egg or potato do not mix well, a few drops of vinegar will facilitate the process.
Records on this page
Baked MushroomsFried MushroomsStewed MushroomsSalad DressingSalad Dressing