Toadstools, Mushrooms, Fungi, Edible and Poisonous

To Cook Marasmius Oreades

Remove the stems, wash the caps, place in a covered saucepan and simmer for thirty minutes, adding sufficient water to prevent scorching; add a little milk or cream, butter and season with salt and pepper to taste.

Or, simply fry in butter, make a gravy and season to taste.

To Dry.—String the caps on threads and loop up in a dry place, and when thoroughly dry place in tight glass jars or tin cases.