Choose the freshest mushrooms and those of equal size, cut off the stems, wipe well the heads, and take them one by one in the left hand, the hollow side underneath, then with the tip of a small pointed knife cut away the peel in regular rings without destroying the mushroom, and turn from right to left pressing all the time against the tip of the small knife; this must be done quickly and let us observe that it is not on the first trial that a mushroom can be properly turned, it takes practice to accomplish this properly. As quickly as each one is done, throw it into a saucepan containing cold, acidulated water, just sufficient to cover, then drain off the water, and cook the mushrooms for seven or eight minutes with the lid on, adding salt, butter and lemon juice, to keep them as white as possible. As for fluting mushrooms, this art is only learned after long experience. Mushroom fluting has become almost a profession, and the difficulties to be overcome can be better understood on examining those pretty mushroom heads so delicately carved, we see displayed by all preserve manufacturers.

Fig 62.