221. Pickled Mushrooms, No. 1

Choose button mushrooms; wipe them well with a clean cloth. Sprinkle a little salt over them, and put them in a stew-pan, with some pieces of mace and whole pepper corns. Simmer them slowly till all the juice is out of them. Shake them frequently. Let them simmer very gradually till all the liquor is dried up, but be careful not to let the mushrooms get dry. When the juice has all evaporated, pour over them as much cold vinegar as will cover them, let them get hot, and put them in jars. When cold, cover them closely.

222. Pickled Mushrooms, No. 2

Select the button mushrooms, that is, those which are not fully blown. Cut off the ends of the stems, scrape them, peel the tops, and wipe them on a clean cloth.

Put them into a stew-pan, with just enough water to prevent them from sticking to the bottom of the pan. Shake them occasionally, to prevent them from burning.

As soon as they are tender, pour over them some boiling vinegar, seasoned with mace, cloves, whole grains of pepper, and salt.

When cool, bottle them, and seal the corks.