claring
the dish "Frau Schmidt" taught Sarah Landis to prepare from the
delicious edible Fungi, known as "Pasture" mushrooms (gathered by
Professor Schmidt from rich, wind-swept pastures early in the fall of
the year until the coming of frost) were good enough to tickle the
palate of an epicure.

Sarah Landis was very particular to use _none_ unless pronounced
_edible mushrooms_, and not poisonous toad-stools, by Professor
Schmidt, who was a recognized authority. Said the Professor, "The
edible variety may be easily recognized by one having a knowledge of
the vegetable. The cap may be readily peeled, and the flesh of the
'Pasture' mushroom, when cut or broken, changes in color to a pale
rose pink, and they possess many other distinctive features, easily
recognized, when one has made a study of them."

The following is the manner in which the mushrooms were prepared by
Fran Schmidt:

STEAMED MUSHROOMS.

One-half pound or about twenty-four small mushrooms were peeled,
washed carefully in cold water, placed in a small stew-pan containing
two generous tablespoonfuls of butter, covered closely and allowed to
simmer or steam for twenty minutes in butter and liquid, drawn from
the mushrooms by steaming, then uncover and allow liquid in sauce-pan
and mushrooms to cook about ten minutes longer, then sprinkle two
teaspoonfuls of flour over the mushrooms, brown a minute, stir into
this 1/2 cup of milk, or enough to make a sauce the consistency of
cream, season well with salt and pepper to taste. Have ready prepared
six crisply toasted and buttered slices of stale bread. Place four
mushrooms and a couple of tablespoonfuls of the mushroom sauce on each
slice of bread and serve hot. The combination of toast and mushrooms
results in a particularly fine flavor.

STEWED TOMATOES

Scald ripe tomatoes by pouring boiling water over them and allowing
them to stand a few minutes. Skin them and cut in small pieces. Place
in a stew-pan with 1 tablespoonful of butter, season _well_ with
pepper and salt, cook about 25 minutes, add 1/2 teaspoonful of sugar
and thicken with 1 teaspoonful of flour mixed smooth with a little
water. Let cook a few minutes, then serve. If tomatoes are very tart a
small pinch of baking soda, added when cooked, will counteract
acidity.

SWEET CORN

Sweet corn on the cob should be cooked as soon as possible after
taking it from stalk, as after being removed it soon loses its
sweetness. Do not remove th