Mushroom: how to Grow Them: A Practical Treatise on Mushroom Culture for Profit and Pleasure

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Orange Judd Company, 1891 - 161 Seiten
 

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Inhalt

I
9
II
15
III
34
IV
39
V
41
VI
54
VII
57
VIII
69
XII
100
XIII
103
XIV
107
XV
109
XVI
111
XVII
115
XVIII
120
XIX
122

IX
74
X
78
XI
96
XX
136
XXI
143
XXII
150

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Seite 158 - ... the pan closely, and let the mushrooms stew gently from twenty to twenty-five minutes;, then thicken the butter with the above proportion of flour, add gradually sufficient cream, or cream and milk, to make the sauce of a proper consistency, and put in the grated nutmeg. If the mushrooms are not perfectly tender, stew them for five minutes longer, remove every particle of butter which may be floating on the top, and serve.
Seite 161 - Be careful not to shake the contents, but leave all the sediment behind in the jug; cork well, and either seal or rosin the cork, so as perfectly to exclude the air. When a very clear bright ketchup is wanted, the liquor must be strained through a very fine hair-sieve, or flannel bag, after it has been very gently poured off; if the operation is not successful, it must be repeated until you have quite a clear liquor. It should be examined occasionally, and if it is spoiling, should be reboiled with...
Seite 157 - Cut off the ends of the stalks, and pare neatly a pint of mushroom buttons ; put them into a basin of water, with a little lemon-juice, as they are done. When all are prepared, take them from the water with the hands, to avoid the sediment, and put them into a stewpan with the fresh butter, white pepper, salt, and the juice of...
Seite 161 - Put all into a stone jar, cover it up very closely, put it in a saucepan of boiling water, set it over the fire, and let it boil for 3 hours. Have ready a nice clean stewpan; turn into it the contents of the jar, and let the whole simmer very gently for...
Seite 158 - Vegetables 553 mushrooms, lemon-juice, and a seasoning of pepper and salt; draw them down over a slow fire, and let them remain until their liquor is boiled away, and they have become quite dry, but be careful in not allowing them to stick to the bottom of the stewpan. When done, put them into pots, and pour over the top clarified butter. If wanted for immediate use, they will keep good a few days without being covered over. To re-warm them, put the mushrooms into a stewpan, strain the butter from...
Seite 154 - Take a good quantity of mushrooms, cut off the earthy end, and pick and wash them. Stew them with some butter, pepper, and salt in a little good stock till tender; take them out, and chop them up quite small; prepare a good stock as for any other soup, and add it to the mushrooms and the liquor they have been stewed in. Boil all together and serve. If white soup be desired, use the white button mushrooms and a good veal stock, adding a spoonful of cream or a little milk, as the color may require.
Seite 160 - /2 oz. of ginger, 2 blades of pounded mace. Mode - Choose full-grown mushroom-flaps, and take care they are perfectly fresh-gathered when the weather is tolerably dry; for, if they are picked during very heavy rain, the ketchup from which they are made is liable to get musty, and will not keep long. Put a layer of them in a deep pan, sprinkle salt over them, and then another layer of mushrooms, and so on alternately. Let them remain for a few hours, when break them up with the hand; put them in...
Seite 14 - After the farmer makes up the mushroom bed his wife or daughter can attend to its management, with scarcely any tax upon her time, and without interfering with her other domestic duties. And it is clean work ; there is nothing menial about it. No lady in the land would hesitate to pick the mushrooms in the open fields, how much less, then, should she hesitate to gather the fresh mushrooms from the clean beds in her own clean cellar ? Mushrooms are a winter crop ; they come when we need them most....
Seite 163 - Boil sufficient vinegar to cover them, for 10 minutes, with spices in the above proportion, and pour it hot over the walnuts, which must be quite covered with the pickle ; tie down with bladder, and keep in a dry place. They will be fit for use in a month, and will keep good 2 or 3 years. Time. — 10 minutes. Seasonable. — Make this from the beginning to the middle of July, before the walnuts harden. Note.

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