=DESCRIPTION.= PILEUS. Pure white, dry at first, nearly globular,
then bell-shaped, finally expanded and becoming darker, even smoky
in color. In early growth very brittle, cuticle always peeling
easily.
GILLS. At first pure white, then pinkish, finally rusty; withered
in color and texture; always turning pink or dark if exposed to
dry heat.
STEM. Hollow, bulbous at base in small specimens, then elongated
and equal; leaves the socket easily, without breaking into the
gills.
VOLVA. None; veil distinct and entire, enclosing the gills at
first, then ruptured, forming the ring.
SPORES. Pale pink or rosy. TASTE, mild, agreeable, but insipid.
ODOR, none. Grows in lawns and richly cultivated grass plots;
rarely or never in forests.
=TO COOK.= This mushroom, while sweet and of firm body, has little or no
flavor of its own. It may, therefore, be best to stew it as directed
under Plate I., with milk, or under Plate III., with water; in either
case mixing some proportion of either or all of the three preceding
kinds. In such case, it will completely absorb their flavor. For those
who like spices it is very nice cooked as number three for meat or
fish, adding to that receipt chopped parsley, an onion, or a clove of
garlic, chopped fine, with a tablespoonful of Worcestershire sauce. If
served with any meat making an abundant gravy, cook as directed under
the plate of Edible Russulas.]
[Illustration: PLATE V.