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 Wash 1 cup mushrooms through several cold waters and slice thinly, without peeling, into sections running with the gills, not across them; put one cup each milk and stock from boiled chicken in a double boiler, and when hot, add mushrooms and 1/2 teaspoon salt; cook slowly 5 or 6 minutes until tender, then stir in 1 tablespoon corn-starch beaten into 1/4 cup cold water; cook several minutes and add 1 lightly beaten egg yolk; when serving, drop a small piece of butter and a few croutons in each individual plate of soup. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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