Stewed Mushrooms.
Choose button mushrooms of uniform size. Wipe clean and white with a wet flannel cloth, and cut off the stalks. Put into a porcelain saucepan, cover with cold water, and stew very gently fifteen minutes. Salt to taste; add a tablespoonful of butter, divided into bits and rolled in flour. Boil three or four minutes; stir in three or four tablespoonfuls of cream whipped up with an egg, stir two minutes without letting it boil, and serve.