y all be
cooked after one recipe. The stems will be removed, the mushrooms
carefully washed, always holding the gill side down in the water,
drained in a colander; and while they apparently do not contain less
water than other mushrooms, the flesh is rather dense, and they do not
so quickly melt upon being exposed to heat. They are nice broiled or
baked, or may be chopped fine and served with mayonnaise dressing,
stuffed into peeled tomatoes, or with mayonnaise dressing on lettuce
leaves, or mixed with cress and served with French dressing, as salads.

The "green" or _Russula virescens_ may be peeled, cut into thin slices,
mixed with the leaves of water-cress which have been picked carefully
from the stems, covered with French dressing, and served on slices of
tomato. It is well to peel all mushrooms if they are to be served raw.
To bake, follow recipes given for baking _campestris_. In this way they
are exceedingly nice over the ordinary broiled steak.

One of the nicest ways, however, of preparing them for steak is to wash,
dry and put them, gills up, in a baking pan, having a goodly quantity;
pour over just a little melted butter; dust with salt and pepper, and
put them into the oven for fifteen minutes. While you are broiling the
steak, put the plate upon which it is to be served over hot water to
heat; put on it a tablespoonful of butter, a little salt, pepper, and
some finely chopped parsley. Take the mushrooms from the oven, put some
in the bottom of the plate, dish the steak on top, covering the
remaining quantity over the steak. Add two tablespoonfuls of stock or
water to the pan in which they were baked; allow this to boil, scraping
all the material from the pan; baste this over the steak, and serve at
once.

_Agaricus campestris_ and many other varieties may also be used in this
same way.

LACTARII.

Remove the stems, and wash the mushrooms. Put them into a saucepan,
allowing a tablespoonful of butter and a half teaspoonful of salt to
each pint. Add four tablespoonfuls of stock to the given quantity; cover
the saucepan, and _cook slowly_ three-quarters of an hour. At the end of
this time you will have a rich, brown sauce to which you may add a
teaspoonful of Worcestershire sauce, and, if you like, a tablespoonful
of sherry. Serve in a vegetable dish.

=Lactarius deliciosus Stewed.=--Wash the mushrooms; cut them into
slices; put them into a saucepan, allowing a half pint of stock to each
pint of mush