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To Stew Mushrooms

One pint mushroom buttons, three ounces fresh butter, pepper and salt to taste, lemon juice, one teaspoonful flour, cream or milk a little nutmeg. Pare the mushrooms, put them into a basin of water with a little lemon juice. Take them from the water, put into a stewpan, with the above ingredients. Cover the pan closely and let them stew gently twenty minutes. If the pan closely and let them stew gently twenty minutes. If the mushrooms are not perfectly tender, stew them five minutes longer; remove every particle of butter which may be floating on top, and serve.--Mrs. C. C.