Excerpt from One Hundred Mushroom Receipts
Owing to the present popular interest in the subject of mushrooms. and to the fact that there is no cook book devoted exclusively to them (most cook books having only a few receipts, usually for cooking the common mushroom,), it would seem that a collection of receipts like the one here offered to the public would meet with favor.
The idea of arranging such a book was suggested to the compiler by several persons unknown to each other, who knew her interest in mushrooms in this relation to the cuisine.
To my own receipts I have added those collected from friends, and from the different books, English and American, on the subject. Many of the receipts may be changed to suit the individual taste, and if one has not enough of one variety a mixture will often make a very palatable dish. I have heard of as many as six varieties cooked together.
I have made no attempt to describe the edible, nor to warn against the emetic and poisonous kinds. To do so would require too much space, and besides, such knowledge is to be presumed.
I am greatly indebted to Mr. Wm. Knox, President of the Mycological Club of Cleveland, for his introduction to this book. Mr. Knox's well-known enthusiasm for this subject and his kindly interest have been helpful to many.
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