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Macaroni and Mushrooms

Boil a quarter of a pound of macaroni in a pint and a half of water, with a little pepper and salt, for twenty minutes. Drain the macaroni, put it into a clean stewpan, pour a quarter of a pint of stock over it, with an ounce of butter and one of grated cheese. Stir over a gentle fire for five minutes, and turn on to a hot dish. Take the desired number of mushrooms, wash and skin them, cut them into slices, and put them into a stewpan with an ounce of butter and a little salt and pepper. Toss them over the fire for ten minutes, take them up, put them on the macaroni, and serve.