One hundred mushroom receipts

-PREFACE.-
Owing to the present popular interest in the subject of mush-
rooms, and to the fact that there is no cook book devoted ex-
clusively to them (most cook books having only a few receipts,
usually for cooking the common mushroom,), it would seem
^t 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 re-
quire 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.
K. R. S.