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Creamed Mushrooms

Chopped Wash and stem mushrooms. Remove the peeling if it seems tough. Melt in a saucepan about 2 tablespoonfuls of butter for every half pound of mushrooms. Add the mushrooms, cover tightly and cook over a low fire 10 minutes. Dredge lightly with flour, season with salt and pepper and cover with thin cream. Cook five minutes longer and serve on toast.