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(Vaughan’s Vegetable Cook Book)

The highest authorities say an edible mushroom can easily be

distinguished from a poisonous one by certain characteristics;--a true

mushroom grows only in pastures, never in wet, boggy places, never in

woods, never about stumps of trees, they are of small size, dry, and if

the flesh is broken it remains white or nearly so and has a pleasant

odor. Most poisonous varieties change to yellow or dark brown and have a

disagreeable odor, though there is a white variety which grows in woods

or on the borders of woods, that is very poisonous. The cap of a true

mushroom has a frill, the gills are free from the stem, they never grow

down against it, but usually there is a small channel all around the top

of the stem, the spores are brown-black, or deep purple black and the

stem is solid or slightly pithy. It is said if salt is sprinkled on the

gills and they become yellow the mushroom is poisonous, if black, they

are wholesome. Sweet oil is its antidote.

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Sweetbreads with Mushrooms

Lay half a dozen sweetbreads in cold water for twelve hours, changing
the water several times. Then boil them five minutes, drop into cold
water, remove the skin and lard with fat bacon. Put them in a saucepan
with a pint of stock, two small onions and one carrot chopped, a
teaspoonful of minced parsley, salt, pepper, cayenne, and a little
mace. Stew until tender.
Serve with a mushroom sauce, made as follows: Take a small bottle
of mushrooms or one dozen fresh mushrooms sliced and boil them five
minutes in water and lime juice. Drain and place in a stew pan with
two ounces of butter, one ounce of flour and a pint of well seasoned
stock or gravy. Cook until the sauce is reduced one-half. Pour over
the hot sweetbreads.

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Truss a fine fowl as if for boiling, split it down the back, and broil
gently; when nearly done, put it in a stewpan with a good gravy, add
a pint of fresh button mushrooms, season to taste; a little mushroom
powder and lemon juice improve the flavour.

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Choose small button mushrooms, clean and wipe them, and throw them
into cold water, then put into a stewpan with a little salt, and cover
them with distilled vinegar, and simmer a few minutes. Put them in
bottles with a couple of blades or so of mace, and when cold, cork
them closely.

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Wash the mushrooms; remove the stems and peel the caps. Place them in a
broiler and broil for five minutes, with the cap side down during the
first half of broiling. Serve on circular pieces of buttered toast,
sprinkling with salt and pepper and putting a small piece of butter on
each cap.

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First wash them thoroughly in cold water, peel them and remove the
stems, then cut them in halves or quarters, according to their size.
Melt one tablespoon of butter in a saucepan over the fire then add the
mushrooms and let them simmer slowly in the butter for five minutes;
season them well with salt and black pepper, freshly ground. After
seasoning, add a gill of cream and while it is heating sift one
tablespoon of flour in a bowl, add one-half pint of milk. Stir these
briskly till flour is all dissolved, then pour it gradually in the
saucepan with the mushrooms and cream, stirring the whole constantly to
keep it from lumping. Let it just bubble a moment, then add another
tablespoon of butter and pour the creamed mushrooms over hot buttered
toast on a hot platter and serve.
Cooked like this mushrooms have more nutritive value than beef.

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Sauté mushrooms and prepare two cups of white sauce for one pound of
mushrooms, add one teaspoon of onion juice. Into a well-greased baking
dish place one-quarter of the mushroom, then one-quarter of the sauce,
and one-quarter of the bread crumbs, continue in this way until all the
sauce is used, pour one cup of cream over this and sprinkle the
remaining crumbs over the top. Bake fifteen minutes in a moderate oven,
or until the crumbs are browned.

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Wash, peel caps and stems of one pound of mushrooms, drain dry between
towels. Place in spider with two tablespoons of butter and one-quarter
teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on
hot slices of toast.

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Make broad noodles, boil and serve with melted butter spread over the
noodles and this sauce:
Brown a tablespoon of butter in the skillet, add one-half tablespoon of
flour, then liquor of mushrooms, pinch of salt and pepper. When smooth,
add mushrooms. Let boil and serve in a separate dish. When serving, a
spoon of mushrooms is to be put over each portion of noodles.
Make just as you would a noodle dough, only stiffer, by adding and
working in as much flour as possible and then grate on a coarse grater.
Spread on a large platter to dry; boil one cup of egg barley in salt
water or milk, which must boil before you put in the egg barley until
thick. Serve with melted butter poured over them. (A simpler and much
quicker way is to sift a cup or more of flour on a board; break in two
eggs, and work the dough by rubbing it through your hands until it is as
fine as barley grains.)

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Peel nine good-sized mushrooms without using the stems and chop very
fine; fry two tablespoons of butter and two finely chopped onions
without browning. Add the mushrooms and steam them by covering the pan
after seasoning with salt, pepper and paprika. Before serving, beat six
whole eggs and scramble with the mushrooms. Serve on hot buttered toast.

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All the members of the Landis family unanimously agreed in declaring
the dish "Frau Schmidt" taught Sarah Landis to prepare from the
delicious edible Fungi, known as "Pasture" mushrooms (gathered by
Professor Schmidt from rich, wind-swept pastures early in the fall of
the year until the coming of frost) were good enough to tickle the
palate of an epicure.
Sarah Landis was very particular to use _none_ unless pronounced
_edible mushrooms_, and not poisonous toad-stools, by Professor
Schmidt, who was a recognized authority. Said the Professor, "The
edible variety may be easily recognized by one having a knowledge of
the vegetable. The cap may be readily peeled, and the flesh of the
'Pasture' mushroom, when cut or broken, changes in color to a pale
rose pink, and they possess many other distinctive features, easily
recognized, when one has made a study of them."
The following is the manner in which the mushrooms were prepared by
Fran Schmidt:

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