the skin; lay them on sheets of paper to dry, in a cool oven, when they
will shrivel considerably. Keep them in paper bags, which hang in a dry
place. When wanted for use, put them into cold gravy, bring them
gradually to simmer, and it will be found that they will regain nearly
their usual size.
[Illustration: THE MUSHROOM.]
THE MUSHROOM.--The cultivated or garden mushroom is a species of
fungus, which, in England, is considered the best, and is there
usually eaten. The tribe, however, is numerous, and a large
proportion of them are poisonous; hence it is always dangerous
to make use of mushrooms gathered in their wild state. In some
parts of Europe, as in Germany, Russia, and Poland, many species
grow wild, and are used as food; but in Britain, two only are
generally eaten. These are mostly employed for the flavouring of
dishes, and are also dried and pickled. CATSUP, or KETCHUP, is
made from them by mixing spices and salt with their juice. The
young, called buttons, are the best for pickling when in the
globular form.
BROWN MUSHROOM SAUCE, to serve with Roast Meat, &c.