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Stewed Mushrooms

Take one quart of cleaned mushrooms; two tablespoons of butter; one tablespoon of flour; one teaspoon of salt; one-fourth teaspoon of pepper and one-half cup of water. Rub the flour to a smooth paste in the water. Put the mushrooms, flour and seasoning together in a stewpan, and boil gently for five minutes, stirring constantly. Serve very hot. When milk or cream is preferred in the cooking, use but half the quantity of water, adding a cup of milk; and after boiling five minutes, serve as above. If cream is used, allow half the quantity of butter as the mushrooms are very rich.