Bilge Bouillon — for one

1 cup of hot beef bouillon 3 fingers white wine palmful of grated cheese

Curried Tuna Fish — for four

1 small can of tuna fish 1 small can mushroom soup 1 teaspoon curry powder 1 medium can green peas

Mix fish and soup in a pan, add curry and drained peas. Bring to boil and simmer for 15 minutes. Serve with W.H.Y.