STEWED MUSHROOMS

1 lb. of mushrooms
1 small English onion
1 oz. of butter
1 dessertspoonful of Allinson cornflour
1/2 pint of milk
1/2 pint of water
pepper and salt to taste

Peel, wash, and dry the mushrooms--if big, quarter them--chop fine the onion, and fry both in the butter for 10 minutes. Add the water, milk, and seasoning, and let it all simmer for 20 minutes; thicken with the cornflour, boil up and serve with curried or plain boiled rice.