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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.