PRESERVED MUSHROOMS
If possible, cook on day they are picked-in any case, not later than the following day. Peel, and place in layers in pot or preserving pan. Sprinkle each layer lightly with salt. When juice flows, put over gentle heat, stirring occasignally with wooden spoon. When sufficient juice is there, increase heat, and boil till cooked. Turn into basin, and when cool pack firmly into jars, fill with their own juice to within 1 inch of the top. Sterilise at boiling point for 14% hours as for fruit, If there is more juice than is needed for jars, add mace, peppercorns, salt and ginger to taste, boil 12 hour, and make ketchup.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480514.2.43
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New Zealand Listener, Volume 18, Issue 464, 14 May 1948, Page 22
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113PRESERVED MUSHROOMS New Zealand Listener, Volume 18, Issue 464, 14 May 1948, Page 22
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