Mushrooms are in the market at all seasons. In summer, when they are
found in pastures, they are comparatively (fifty or seventy-five cents
a pound), but in winter they are high priced. Being, however, very
light, a pound goes a great way. The French canned mushrooms are safe,
convenient and cheap. One can, costing forty cents, is enough for a
sauce for at least ten people. There is nothing else among vegetables
which gives such a peculiarly delicious flavor to meat sauces.
Mushrooms are used also as a relish for breakfast and tea, or as an
entree. In gathering from the fields one should exercise great care
not to collect poisonous toadstools, which are in appearance much like
mushrooms, and are often mistaken for these by people whose knowledge
of vegetables has been gained solely by reading. The confusion of the
two things has sometimes resulted fatally. There can hardly be danger
if purchases are made of reliable provision dealers.


Green Corn.

Green corn is sent from the South about the last of May or the first
of June, and then costs much. It comes from the Middle States about
the middle of July and from the Eastern in August, and it lasts into
October in the North Eastern States. It should be tender and milky,
and have well-filled ears. If too old it will be hard, and the grains
straw colored, and no amount of boiling wilt make it tender. Corn is
boiled simply in clear water, is made into chowders, fritters,
puddings, succotash, etc.

Artichokes.

There are two kinds of artichokes, the one best known in this country,