| is guaranteed absolutely pure, is made VICTOR S()AP of the best materials, and is free from all injurious chemicals. 29 Lyman's Tea Tablets ONE MAKES A CUP OF TEA Put up in Boxes of 100 and 200 at 25 cts. and 40 cts. per box, MoSsT CONVENIENT FOR CAMPING AND PICNICS OX PATE Vow UP: Two oxtails, three quarts of water, one tablespoonful of Bovril, three tablespooniuls cornstarch, two teaspoonfuls of salt, one-half teaspoonful pepper-corns, one tiny bit of mace, four whole cloves, one piece of cinnamon about an inch long, one sprig each of savory, thyme and parsley, one leaf of sage, cne bay leaf, one onion, one blade of celery, one large slice of carrot. Have the oxtails freed from fat and cut into small joints. Wash them in several waters, and then put them in a stewpan with three quarts of cold water. Place on the stove, and heat slowly to the boiling point; then skim carefully, and set back where the water will just bubble at one side of the stewpan. Cook for one hour. Tie the spice and herbs in a loose piece of netting and putting them, with the vegetables and salt, in the stewpan, cook for one hour longer. At the end of that time strain the soup through a coarse napkin, and set away to cool. Rinse the oxtails in cold water, and put away in a cold place. When the soup is cold, skim off all the fat. SAGOSORGUAPIOCA sSOUR: Sprinkle one tablespoonful of either sago or tapioca into boil- ing water and cook until clear from ten to thirty minutes. Add the Bovril and seasoning as in other recipes. GORN: SOUR Use one tablespoonful of corn meal in place of the farina and proceed as above, cooking it for one hour. 4 LUBY’S “tse HAIR 30 fead ies Say Baby’s Own Soap Is unsurpassed... for the Complexion. MACARONI OR SPAGHETTI SOUP. Cook the macaroni in boiling salted water until tender, twenty to forty minutes, according to size and age. Proceed as for rice soup, or drain and chill in cold water, then cut in short lengths and put into hot stock. Vermicelli and Alphabets may be cooked in the stock itself. BROWN SOUP. Chop a small onion fine and cook in two tablespoonfuls of butter until it begins to brown, then put in two tablespoonfuls of flour✪ Asparagus Soup and stir until the whole is a rich golden brown. Add one quart of boiling water, one teaspoonful of table sauce, one scant teaspoonful of Bovril. Cook gently for five minutes or more, season to taste with salt, etc., strain and serve. OUHENGN LCV RAS. Hey O) Il is) ee One cup of cold roast chicken, chopped as fine as powder, a pint of strong chicken broth, a cup of sweet cream, half a cup of bread or cracker crumbs, three yolks of eggs, one teaspoonful of salt, one-half teaspoonful of pepper. Soak the crumbs in a little of the cream. Bring the broth to boiling point and add the meat. Break the eggs, separating the yolks and whites. Drop the yolks carefully into boiling water and boil hard; then rub to a powder and add to the soup with the cream and the seasoning. Simmer ten minutes and serve very hot. DUCHESS 25 OUP: Cook two slices each of carrot and onion in one tablespoon of butter until brown. Add one quart white stock with a blade of ABBEY'S Effervescent Salt Is a Pure, Simple, but AN Efficacious Tonic ol R, K, & P, SAE Gace Peetetion —_———$ —$— ‘on 652 Craig Street 1 The leading Furniture establish- Furniture ment of Montreal. mace. Cook fifteen minutes. Strain and add one pint of milk; thicken with three tablespoons of butter and flour, one saltspoon of pepper, salt to taste. The last thing add four heaping tablespoons of grated cheese✪ Duchess Soup. Cook two minutes and serve. A delicious soup. BEANS SOUP: ✪ Beans Soup

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| is guaranteed absolutely pure, is made VICTOR S()AP of the best materials, and is free from all injurious chemicals. 29 Lyman's Tea Tablets ONE MAKES A CUP OF TEA Put up in Boxes of 100 and 200 at 25 cts. and 40 cts. per box, MoSsT CONVENIENT FOR CAMPING AND PICNICS OX PATE Vow UP: Two oxtails, three quarts of water, one tablespoonful of Bovril, three tablespooniuls cornstarch, two teaspoonfuls of salt, one-half teaspoonful pepper-corns, one tiny bit of mace, four whole cloves, one piece of cinnamon about an inch long, one sprig each of savory, thyme and parsley, one leaf of sage, cne bay leaf, one onion, one blade of celery, one large slice of carrot. Have the oxtails freed from fat and cut into small joints. Wash them in several waters, and then put them in a stewpan with three quarts of cold water. Place on the stove, and heat slowly to the boiling point; then skim carefully, and set back where the water will just bubble at one side of the stewpan. Cook for one hour. Tie the spice and herbs in a loose piece of netting and putting them, with the vegetables and salt, in the stewpan, cook for one hour longer. At the end of that time strain the soup through a coarse napkin, and set away to cool. Rinse the oxtails in cold water, and put away in a cold place. When the soup is cold, skim off all the fat. SAGOSORGUAPIOCA sSOUR: Sprinkle one tablespoonful of either sago or tapioca into boil- ing water and cook until clear from ten to thirty minutes. Add the Bovril and seasoning as in other recipes. GORN: SOUR Use one tablespoonful of corn meal in place of the farina and proceed as above, cooking it for one hour. 4 LUBY’S “tse HAIR 30 fead ies Say Baby’s Own Soap Is unsurpassed... for the Complexion. MACARONI OR SPAGHETTI SOUP. Cook the macaroni in boiling salted water until tender, twenty to forty minutes, according to size and age. Proceed as for rice soup, or drain and chill in cold water, then cut in short lengths and put into hot stock. Vermicelli and Alphabets may be cooked in the stock itself. BROWN SOUP. Chop a small onion fine and cook in two tablespoonfuls of butter until it begins to brown, then put in two tablespoonfuls of flour and stir until the whole is a rich golden brown. Add one quart of boiling water, one teaspoonful of table sauce, one scant teaspoonful of Bovril. Cook gently for five minutes or more, season to taste with salt, etc., strain and serve. OUHENGN LCV RAS. Hey O) Il is) ee One cup of cold roast chicken, chopped as fine as powder, a pint of strong chicken broth, a cup of sweet cream, half a cup of bread or cracker crumbs, three yolks of eggs, one teaspoonful of salt, one-half teaspoonful of pepper. Soak the crumbs in a little of the cream. Bring the broth to boiling point and add the meat. Break the eggs, separating the yolks and whites. Drop the yolks carefully into boiling water and boil hard; then rub to a powder and add to the soup with the cream and the seasoning. Simmer ten minutes and serve very hot. DUCHESS 25 OUP: Cook two slices each of carrot and onion in one tablespoon of butter until brown. Add one quart white stock with a blade of ABBEY'S Effervescent Salt Is a Pure, Simple, but AN Efficacious Tonic ol R, K, & P, SAE Gace Peetetion —_———$ —$— ‘on 652 Craig Street 1 The leading Furniture establish- Furniture ment of Montreal. mace. Cook fifteen minutes. Strain and add one pint of milk; thicken with three tablespoons of butter and flour, one saltspoon of pepper, salt to taste. The last thing add four heaping tablespoons of grated cheese. Cook two minutes and serve. A delicious soup. BEANS SOUP:

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