STEWED MUSSELS
Take about five dozen good-sized mussels, clean and then boil them until shells open. Put very little water on when boiling them, for when they are heated they let out plenty of juice themselves. When they are cooked take from shell and pick over. Put in a saucepan a piece of butter and some onions; fry until brown and add the mussels, a can of tomatoes and two cupfuls of the juice and stew all together for about fifteen minutes. Salt and pepper to taste, and lastly thicken the gravy with some Gold Medal Flour dissolved in cold water.