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Mushrooms and Macaroni

(Italian style.) Put one tablespoonful of butter and one teaspoonful of lemon juice into the blazer; add a dozen peeled mushrooms, broken into pieces and blanched, and cook slowly, covered, five or six minutes. Then add one cup and one-fourth of milk, and, when scalded, stir in two tablespoonfuls, each, of butter and flour, creamed together. When the sauce boils, add one-fourth a pound of macaroni, cooked and blanched in the usual manner; heat over hot water, and, just before serving, add one-fourth a cup of grated cheese.