C. _aurantiacus_ Fries bears a sufficient resemblance to C. _cibarius_ to be sometimes taken for it, although the cap is tomentose and of a much deeper orange in tint, the gills more crowded, darker than the cap, and the stem less stout. In the variety _pallidus_ the whole plant is very light or buff yellow, and the gills nearly white. C. aurantiacus has been recorded as poisonous or unwholesome by some of the earlier authors, others say that they have eaten it, but do not commend it. RECEIPTS FOR COOKING. _Stuffed Morels._--Choose the freshest and lightest colored Morels, open the stalk at the base, fill with minced veal and bread-crumbs, secure the ends of the stalk and place between thin slices of bacon. The Morel should not be gathered immediately after heavy rains, as it becomes insipid with much moisture. The flavor is said to grow stronger in drying. _Escalloped Mushrooms._--(From Mr. Frank Caywood, Fredericktown, Ohio, November 14, 1893.) Season as directed in the usual methods for mushrooms and add a small quantity of vinegar to hasten the cooking. Cook slowly until tender; rapid boiling evaporates the flavor. When done, put in from a pint to a quart of sweet milk and heat. Take a pudding dish and put in a layer of broken crackers; light milk crackers are the best. Put lumps of butter and pepper and salt over the crackers. Next a layer of the tender mushrooms with some of the hot gravy and milk. Continue these layers until the dish is full, having a layer of crackers on top. Place the dish in the oven and bake slowly until the crackers are browned. _Mushroom Fritters._--Take nice large tops, season, and dip into batter and fry in hot butter as other fritters. _Mushrooms en ragout._--Put into a stewpan a little "stock," a small quantity of vinegar, parsley, and green onions chopped up, salt and spices. When this is about to boil, the cleaned mushrooms are put in. When done remove them from the fire and thicken with yolks of eggs. The Lactarius _deliciosus_ may be served with a white sauce or fried. Badham says the best way to cook them is to season first with pepper, salt, and small pieces of butter, and bake in a closely covered pie dish for about three quarters of an hour. The Cantharellus, being somewhat dry, requires more fluid sauce in cooking than the juicier mushrooms, and is best minced and slowly stewed until quite tender. Some advise soaking it in milk a few hours before cooking. The Italians dry or pickle it or keep it in oil for winter use. Persoon gives the following recipes for cooking the Morel: 1st. Wash and cleanse thoroughly, as the earth is apt to collect between the ridges; dry and put them in a saucepan with pepper, salt, and parsley, adding or not a piece of bacon; stew for an hour, pouring in occasionally a little broth to prevent burning; when sufficiently done, bind with the yolks of two or three eggs, and serve on buttered toast.