Mushroom Soup.
1 pint of white stock, 2 tablespoonfuls butter, 1/4 teaspoon of pepper, and 1 teaspoon of salt, 1 tablespoonful corn starch, 1 pint of milk; heat milk. Mix butter and corn starch to cream, and add hot milk and then stock. Boil 1 pound of mushrooms until soft, and then strain. Have them ready and add to the soup, letting it stand to thicken. It is improved by a little whipped cream added before serving.