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Canned Mushrooms

Canned mushrooms should not be boiled, as they are already cooked and a second boiling only toughens them. A dainty method of preparing them is as follows: To a can of mushrooms allow one egg (yolk only), one-half pint of milk, one tablespoon of butter, one tablespoon of flour and salt and pepper to taste. Put the butter in the stewpan, and when hot, add the flour, mix until smooth, and add the milk. Stir continually until the liquid boils; then add the mushrooms, salt and pepper, and stir until well heated. Take from the fire, add the beaten yolk, stir it well in, and serve.