Mushrooms In Shells, Russian Style

No. 902. - Put a piece of butter and a little finely chopped onion in a saucepan and fry them lightly. Then add one pound of Mushrooms (previously washed and trimmed). Season with salt and pepper, moisten them with some lightly thickened veal gravy, and let them cook for five, minutes. Add a little finely chopped parsley and the juice of half a lemon, and put them in small silver baking shells. Sprinkle fresh bread crumbs over them, and put a piece of butter on top of each one. Let them bake in an oven, and when they are nicely browned, serve them hot in the shells on a napkin.

Dry Mushrooms

No. 903. - Dry Mushrooms should always be kept on hand. The best are to be obtained from Italian warehouses. Keep them in a dry place in covered jars. They are used for flavoring meats and sauces, and are also used in preparing macaroni.

Mushrooms Preserved In Cans

No. 904. - When preserving Mushrooms only fresh and solid ones should be used. Use the hollow ones for other purposes.

Select the quantity of Mushrooms desired, trim them, wash them in cold acidulated water and then drain them. Put them in a saucepan, and to every three pounds add the juice of one lemon, a wine-glassful of water and a pinch of salt. Cover the saucepan, set it on a brisk fire and let the Mushrooms cook for five minutes. Then put them in an earthen bowl, and when they are cold drain off the moisture.

Put the Mushrooms in pint tin cans and add enough of the juice to cover them. Then solder on the covers and boil the cans in a hot water bath for two hours.

Mushrooms Preserved In Jars

No. 905. - Cook the Mushrooms the same as in No. 876 (adding a little more butter than usual), let them get cold and then put them in glass jars holding one quart and cover them air tight. Then boil them for one hour and a half in a hot water bath. Much depends upon the quality of the Mushrooms, and they should be prepared as soon as possible after they are plucked.

Mushroom Trimmings, Preserved For Fine Herbs

No. 906. - Take the trimmings of Mushrooms, wash them carefully, chop them finely, then put them in a towel and press out all of the moisture. Take a sufficient quantity of shallots to equal one-eighth of the amount of Mushroom trimmings, chop them finely and press them in a towel. Mix the trimmings and shallots, and put them in a saucepan with a piece of butter. Set it on the fire for ten minutes, stirring it occasionally with a wooden spoon, then set it aside to get cold. Then put the mixture in pint tin cans or glass jars, seal them hermetically and boil them in a hot water bath for one hour.

Mushrooms Preserved. For Boletus, Or Cepes

No. 907. - Select Cepes all of the same size, peel and wash them and dry them on a towel. Arrange them in layers in pint tin cans, season each layer with salt, and put one clove of garlic in each can. Put sufficient of the best olive oil in each can to cover them. Then solder on the covers and boil the cans in a hot water bath for one hour and a half.