Creamed Mushrooms
Wash the mushrooms, cut them in slices if they are large, bring them to a boil in enough salted water to nearly cover them. It should take about a pint for each quart of mushrooms. Set the pan or pail in a cooker-pail of boiling water and put it into the cooker for from two to six hours. When it is nearly time to serve them, drain the water off, reserving three-fourths of a cupful to use in making one and one-half cupfuls of [Sauce for Vegetables], or [White Sauce].