smoky. The sporangia are cylindrical and pointed
at the apex, peridia fugacious, exposing the beautiful net-work of the
capillitium. The reticulate capillitium springs from the dark,
penetrating stem.

This is a very beautiful plant when studied with an ordinary hand-glass.
I have frequently seen an entire log covered with this plant.

_Stemonitis ferruginea. Ehrb._

Ferruginea means rust color. The sporangia is very similar to that of S.
fusca, cylindrical, peridium fugacious, exposing the reticulate
capillitium, but instead of being dark-brown it is a yellowish or
rusty-brown color.

CHAPTER XVIII.

RECIPES FOR COOKING MUSHROOMS.

STEWED MUSHROOMS. NO. 1.

Choose them as nearly as possible of uniform size and free from insects.
Drop them in salt water for five minutes to free them from any insects
that may be hidden in the gills; drain them and wipe dry and clean with
a rather rough cloth; cut off the stems close to the cap. Put them into
a granite or porcelain saucepan, cover closely and stew gently fifteen
minutes. Salt to taste. Rub a tablespoonful of butter into about a
tablespoonful of flour, and stir this into the mushrooms, letting boil
three or four minutes; stir in three tablespoonfuls of cream, mixed with
a well-beaten egg, and stir the whole for two minutes without letting it
boil, and serve either on toast or as a vegetable.

STEWED MUSHROOMS. NO. 2.

Clean mushrooms as directed above and stew in water ten minutes; then
drain off part of the water and put in as much warm milk as you have
poured off water; let this stew for five to ten minutes; then add some
drawn butter, or veal or chicken gravy, and salt and pepper to taste.
Thicken with a little corn starch wet in cold milk. Serve hot.

In cooking mushrooms they should always be kept as closely covered as
possible in order the better to retain the flavor, and they should never
be subjected to too great heat.

BAKED MUSHROOMS.

Be sure your mushrooms are fresh and free from insects; cut off the
stems close to the caps and wipe the tops with a wet cloth. Arrange them
in a pie dish with the gills uppermost, laying a little bit of butter on
each; sprinkle pepper, salt, and a very little mace upon them. Put them
into a hot oven and bake from fifteen minutes to half an hour, according
to the tenderness of the mushrooms; if they are in danger of getting too
dry baste them occasionally with butter and water. Pour over them some
_ma