MARKET ORDER
1 pound can tuna fish
1 quart milk
1 pint cream
1 pound butter
5 eggs
1 onion
1 lemon
1 apple
½ pound fresh mushrooms
1 small cabbage
1 carrot
1 head lettuce
1 large green pepper
4 ½ cups chicken stock or
5 chicken bouillon cubes
1 pimiento
1 cup bran
¼ cup chili sauce
1 ½ cups maple syrup
¼ pound shelled pecans
¼ pound coffee
¼ pint honey
½ cup salad oil
2 ounces Graham flour
3 ounces seedless raisins
½ package gelatin
CREAM OF MUSHROOM SOUP
Chop
Stems from ½ pound mushrooms, add
Skins from mushrooms
1 slice onion and
3 cups chicken stock or 3 cups water in which carrots have been cooked, or 3 cups hot water in which 3 chicken bouillon cubes have been dissolved.
Simmer 20 minutes and strain. Melt
4 tablespoons butter or margarine, add
4 tablespoons flour mixed with
1 ½ teaspoons salt and
¼ teaspoon pepper.
Add the strained stock and stir until soup boils. Add
2 cups scalded milk, and when soup again boils, serve in bouillon cups.
This may be served at another meal if preferred.
TUNA FISH À LA KING IN PATTY CASES
Cook
1 large green pepper 2 minutes in boiling salted water to which has been added
⅛ teaspoon soda.