Show FOR the SUMMER TABLE consomme Is a very MERINGUE tempting looking soup for the summer menu have ready boiled some young peas and carrots cut into small balls then prepare the meringue as follows beat up two eggs till quite stiff and work in gradually a couple 0 parmesan cheese with a panch of saji into a saucepan of fast boiling water drop the mixture in teaspoonfuls and poach or a couple of minutes then drain on a sieve have ready some very pale colored consomme slip the vegetables and meringues into it just before and scatter a little chopped parsley when ready to serve asparagus soup take a quart or three pints of good clear stock flavor it nicely and remove every particle of fat boll twenty ot asparagus being very careful that they do not break and when cooked cut into lengths one inch long pour the soup into the tureen and with a spoon add the asparagus it great care Is not taken the vegetable will break and tho appearance will he spoiled salmon mold looks very appetizing t made in a flat mound with a hole in the center the hole Is filled with sliced cucumber and a salad mayonnaise Is put round it take a pound of fresh salmon scald and take oft tho skin slip out the bone and squeeze over the aulce of half a lemon season with pepper and salt cut the salmon in pieces of a nice size netho Ll mold with aspic belly and when it hardens salmon on it pah up the crevices 1 good clear stock or aspic r garnished fi with chopped capers and grated hard i boiled yolk of egg cover with greased paper and steam till the elsh Is cooked turn out when cold |