Show CHOICE RECIPES to TOMATO aiato iato SALAD select with care some large fleshy tomatoes fully ripa and pare bare off the stem side before cut tine them in thin tain slices arrange these slices in a salad bowl season with salt pe pepper per oil and vinegar vi and boltas serve as cold as possible RICH AND ASPARAGUS SOUP wash well half a pound of rice and parboil it lif in wate cool in cold water drain and then cook it with a quart of b beef beef eef 4 roth broth put in at the list last moment a pint of small cooked green asparagus tops boll a minute and pour pou r into the soup sen turene and serve BEEF BROTH place in a pot tour four pounds of soup soap beet beef with two gallons of coldwater and two tablespoonfuls tablespoon of salt let boll boil slowly and after removing the scum add an onion with three cloves cloves stuck in it a few carrots and turnips a stalk of celery and a clove of garlic and aad partially cover prem from time to time lidd add a little water to replace that evaporated and let r simmer IM tour four or five hours color slightly with a few drops of caramel skim the fat and strain through a napkin and the broth is ready for the table to save time and trouble and the risk of the broth being burned it may also be prepared by obtaining a ar of beef altar gouillon bouillon which conta contains ans all the ingredients of a beet beef broth and after heat beat ingene gallon ot water pour one jar odthe of the bouillon in it and when it is thoroughly dissolved boll boil for about five minutes and aldel lelous beef troth will have been made OP LAMB WITH PEAS pare fare nicely eight lamb chops season with salt and pepper and dip them in melted w matterand butt batt erand after rollin rolling in fresh bread crumbs at toe last moment broil them a nice brown C color I 1 r then boll boil a breast ot of lamb in tile tae st stock c pot remove the bones press aud and let cool coel between two tin on sheets with a weight on oa top lamb in ia eight pieces pare p n roll them in flour and eggs roll them again mn N bread crumbs I 1 sin smooth t III alc to a brown color cook se quantity of green peas d when they are done the fire again with a aleci salt pepper and a lit little e s them be thoroughly the roughly beil bete the chops in a circle alter i the breast pieces pour th the center and a little tomato si the chops after carali ga rali parsley the dish will be audri r table |