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.