MARKET ORDER

1 pound can tuna fish 1 quart milk 1 pint cream 1 pound butter 5 eggs 1 onion 1 lemon 1 apple 1/2 pound fresh mushrooms 1 small cabbage 1 carrot 1 head lettuce 1 large green pepper 4 1/2 cups chicken stock or 5 chicken bouillon cubes 1 pimiento 1 cup bran 1/4 cup chili sauce 1 1/2 cups maple syrup 1/4 pound shelled pecans 1/4 pound coffee 1/4 pint honey 1/2 cup salad oil 2 ounces Graham flour 3 ounces seedless raisins 1/2 package gelatin

CREAM OF MUSHROOM SOUP

Chop
  Stems from 1/2 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 1/2 teaspoons salt and
  1/4 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 A LA KING IN PATTY CASES

Cook
  1 large green pepper 2 minutes in boiling salted water to which
has been added
  1/8 teaspoon soda.  Drain and cut in strips.  Cook 5 minutes in
  1 1/2 tablespoons butter; remove pepper and to butter add
  1 tablespoon cornstarch and
  1 tablespoon flour; then add
  3/4 cup highly seasoned chicken stock and
  1/3 cup cream.  Stir until sauce boils, add the peppers
  1 pound can tuna fish separated in flakes
  1 pimiento cut in strips
  Salt to taste and
  Few drops onion juice.  Peel
  1/2 pound mushroom caps, saute in
  2 tablespoons butter, and add to tuna fish.  Serve from the chafing
dish or in
  Patty cases.

Two cups cooked chicken, cut in strips, or two cups crab meat may be used instead of tuna fish.

[Illustration:  Tuna fish A la king]

PUFF PASTE

Wash
  1 cup butter, shape in circular piece, reserve 1 tablespoon, and put
remainder in pan between two pans of ice.  Work the reserved butter into
  1 1/2 cups bread flour, mix to a dough with
  5/8 cup ice water, knead 5 minutes, cover and let stand 5 minutes.

Pat and roll 1/4 inch thick, keeping corners square.  Place butter in center of one side of pastry, fold other side over butter, fold one end over butter, other end under butter, pressing edges together.  Turn 1/4 way round, pat, lift, roll 1/4 inch thick, fold in 3 layers and turn.  Repeat 4 times, chilling between pans of ice when necessary, and folding the last time in 4 layers.  Chill, roll out, shape, chill again and bake in hot oven, reducing heat after pastry has risen.