The following recipes are translated from a recently published Russian
work on the subject of mushrooms, cultivated and wild:

Select fresh, sound Boleti, cut off the caps, and, after wiping clean
with a napkin, place them in a sieve, pouring over them scalding water;
when thoroughly drained, leave them where there is a free current of air
until perfectly dry. Next string them upon stout twine, leaving spaces
between to allow of free circulation of air. If convenient, they can be
dried artificially by placing in a not too hot oven with the door open.
Dried by either method, they can be kept all winter. Before using, they
should be soaked in water or milk until soft. In this condition they
make very good flavoring for soup or gravy, and can also be used as
filling for pies.

_Mushrooms Cooked in Butter._--Wipe the mushrooms clean and dip in dry
flour. Heat a quantity of butter to boiling temperature in a saucepan,
seasoning with a small piece of onion. Drop the flour-covered mushrooms
into the boiling butter, shaking the pan constantly over the fire. When
the mushrooms are cooked add sour cream to taste. Before serving,
sprinkle with grated muscat nut.

_Mushroom Pickle._--Select only young button mushrooms. Put them for a
few moments in boiling water lightly salted and vinegared. Boil vinegar
(only the best should be used), spicing it according to taste. Allow the
vinegar to cool. Put the mushrooms in layers in a jar and pour over them
enough spiced vinegar to cover. Seal tightly.

_Salted Piperites._--Only the caps are taken of the Lactarius piperites.
They are placed first in salted scalding water for several minutes. The
water is then gently pressed out with a napkin, the mushrooms are
placed on sieves and cold water poured over them. They are then placed
in layers in a jar, each layer sprinkled with salt, and whole pepper and
minced onion scattered over the layer. When the jar is full a thin round
board is placed upon the top layer and pressed down with weights, and as
the mass gives way mushrooms are added until the jar is compactly
filled. The jar is then covered with parchment or otherwise tightly
sealed. Eight gallons of mushrooms require from one to one and a half
glasses of salt. This makes a good salad when treated with oil.

NOTE.--L. piperites is an extremely acrid mushroom when in the raw
state, and the Russians do not stew it, but prepare it in the above way,
taking the precaution to scald thoroughly