PRELIMINARY PREPARATIONS

Sponge cake made
Maple charlotte made
Salad dressing made except for the addition of cream
Dry ingredients and shortening mixed for bran muffins
Peppers cooked
Tuna fish flaked
Cabbage shredded
Ingredients measured for tuna fish À la king
Patty cases made and baked

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
&#8539 teaspoon soda.

Drain and cut in strips. Cook 5 minutes in
1 ½ tablespoons butter; remove pepper and to butter add
1 tablespoon cornstarch and
1 tablespoon flour; then add
¾ cup highly seasoned chicken stock and
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
½ pound mushroom caps, sautÉ 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.

TUNA FISH À 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 ½ cups bread flour, mix to a dough with
&#8541 cup ice water, knead 5 minutes, cover and let stand 5 minutes.

Pat and roll ¼ 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 ¼ way round, pat, lift, roll ¼ 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.

PATTY CASES

After puff paste has been rolled 5 times and chilled, roll to ½ inch thickness, shape with patty cutter, cut halfway through with a small cutter, chill again, and bake in oven at 550 degrees F. at first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly.

CABBAGE AND CARROT SALAD

Mix
2 cups shredded cabbage with
½ cup grated carrot and
1 apple cut in dice.

Serve in nests of
Lettuce or cabbage leaves with
Thousand Island French Dressing.

THOUSAND ISLAND FRENCH DRESSING

Put in small jar
1 ¼ teaspoons salt
teaspoon pepper
Few grains cayenne
½ cup salad oil
2 tablespoons vinegar
¼ cup chili sauce
½ teaspoon table sauce.

Just before serving add
cup cream beaten stiff, and shake thoroughly.

BRAN MUFFINS

Beat
1 egg until light, add
2 tablespoons molasses or sugar
1 cup milk
1 cup bran
½ cup Graham flour or entire wheat flour
½ teaspoon salt
2 teaspoons baking powder and
½ cup seedless raisins.

Mix well and bake in greased and floured muffin pans 20 minutes at 450 degrees F.

MAPLE CHARLOTTE

Soak
1 tablespoon gelatin in
2 tablespoons cold water.

Boil
cup maple syrup until it spins a thread.

Add gelatin and stir until dissolved. Pour slowly onto
2 egg whites, beaten stiff.

Put in a cool place and when it begins to stiffen fold in
cup heavy cream beaten stiff.

Add
½ cup pecan nut meats broken in pieces.

Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce.

MAPLE CHARLOTTE

MAPLE PECAN SAUCE

Boil
¾ cup maple syrup and
2 tablespoons butter to 232 degrees F. or until syrup forms a very soft ball when tried in cold water.

Remove from fire, and add slowly
¼ cup cream.

Keep hot over hot water until ready to serve, then add
cup pecan nut meats.

MARY ANN SPONGE CAKE

Beat
2 egg whites until stiff and dry, and add
¼ cup sugar slowly while beating.

Beat
2 egg yolks, add
¼ cup sugar
1 teaspoon vinegar and
2 teaspoons water and beat until light.

Combine mixtures, and fold in gently
½ cup pastry flour sifted with
¼ teaspoon baking powder.

Cream
1 tablespoon lard with
1 tablespoon flour and spread inside of rim of Mary Ann cake pan.

Cover center with greased paper. Put in cake mixture. Bake at 345 degrees F. for 30 minutes. Remove carefully from pan, remove paper and fill with maple charlotte or whipped cream.

If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan. Cool and remove center leaving a box.

COFFEE WITH HONEY AND WHIPPED CREAM

Tie
1 cup ground coffee very loosely in small cheesecloth bag.

Put into coffee pot with
6 cups cold water and
Several egg shells. Let stand 1 hour.

Bring to boiling point and boil 5 minutes. Add
½ cup cold water and let stand 3 minutes.

Serve coffee with
Honey to sweeten instead of sugar, and
Cream whipped.