MUSHROOMS ARE HERE

Ladies' Mirror, Volume I, Issue 9, 1 March 1923, Page 44

MUSHROOMS ARE HERE

TF you go a-mushrooming, yon will - a - need to get up very early, put on your oldest shoesor none at all—and take the flattest basket you can find. Then creep out by the back door, up the road and across the dewdrenched paddocks, andif the little boy next door has not been before youfairy stools in plenty should be yours to find. Cut the “lids” off instead of pulling them—it is supposed to be better for next year’s crop, and certainly you do not shake the soil back into the mushroom lid as you carefully place each one upside down in your basket. Mushroom Pie MUSHROOM _ pie is a delicious luncheon dish. Required: 11b. of mushrooms, 21b. of potatoes, short crust pastry, salt, pepper, and about 2oz. of butter. Wash the mushrooms in salted water and dry in a cloth, or wipe them with a flannel dipped in salt. Peel and remove the stalks. These should be used for stews and stock. Grease a pie dish well, put a layer of mushrooms at the bottom, sprinkle with pepper and salt, and put small pieces of butter here and there over them. Next place a layer of sliced boiled potatoes on the mushrooms and continue alternate layers of mushrooms, potatoes and seasoning until the dish is full. Cover with short crust pastry, ornament with leaves, and bake in a moderate oven for about three-quar-ters of an hour. Pickled Mushrooms 'T'AKE 2 quarts of small button mushrooms, cut off the roots and rub each one with a clean, dry cloth. Put mushrooms in a large jar with 2oz. salt, 2oz. ginger, loz. peppercorns, 12 blades of mace, 2 bay leaves, a strip of lemon rind, and -J-pint of sherry. Cover the jar and stand on the stove so that it gets very hot, but docs not boil. Leave for two days, then cover with hot vinegar and allow it to come to boiling point. Set aside until quite cold, then bottle in wide-necked jars. A little cold vinegar may be added if necessary. Put a teaspoon of salad oil on the top of each jar. Tie down for a fortnight, when the pickle will be ready for use. Harlem /~' I UT fresh young mushrooms into small pieces and toss in hot butter till brown, but not done, shake over a teaspoon of flour, stir, and add a cupful of rich chicken or veal stock, and let simmer for five minutes. Beat two eggs, with the juice of 4 lemon, add slowly, stirring till as thick as_ cream. Fill scallops or ramekins with the mixture, sprinkle with crumbs, and bake brown in a quick oven.