The housewife's aid

Beat four eggs very light and to them add one-half cup milk, one teaspoon flour, a little parsley, pepper, salt, a tablespoon butter and one-half cup grated cheese. Beat all well together and pour into a pan in which a large tablespoon of butter has been heated. Let cook until a light brown, fold over. Shake pan while omelet is cooking. It should be eaten at once. syle) Wd Sane ASPARAGUS SOUP Water, two quarts; asparagus, one-half bunch; rice, two tablespoonfuls; butter, two tablespoonfuls. Let rice cook in the water till done, add asparagus after having been cut in small pieces, and let cook about twenty minutes. Thicken with flour and season with butter and salt. Serve with toasted bread sticks.—Miss Sue Cobb. : VEGETABLE SOUP Two quarts beef broth, three tablespoons of rice, one cup tomatoes, one-half cup corn, one-half cup peas, one carrot, two potatoes, one small bunch of celery, a little parsley. If like, a little shredded cabbage, a small quantity of chopped onion or any other suitable vegetable may be added. This may be strained, or if thick soup is preferred it can be served without straining.— Mrs. Ray West. CREAM OF TOMATO SOUP Put in to stew one can of tomatoes, with salt, pepper and two teaspoons of sugar. When stewed down a little, strain through a colander and add a pinch of soda. Have on a quart of rich milk, thicken with two tablespoons of flour and add a lump of butter the size of an egg. Add to this the tomato, a little at a time to prevent curdling. BRUNSWICK STEW One chicken, six large ears of corn, six large Irish potatoes, half pint butterbeans, two quarts of tomatoes, one onion, half cup of rice, salt and pepper to taste. Boil chicken tender, remove the bones, then add vegetables. Boil three hours.—Mrs. B. R. Taylor. ee FISH AND OYSTERS BROILED SHAD Prepare the fish. Have a long griddle very hot; grease with ‘butter; place the fish on it and broil well done, turning frequently. Brown nicely, occasionally basting with butter. Serve on a hot dish garnished with parsley and sliced lemon. Use butter freely. BAKED SHAD OR TROUT \ Dress fish, leaving on head and tail. Rub inside and out with flour, black pepper and salt. Stuff and lay in baking pan on slices of bacon with enough water to baste while fish is cooking. Garnish with French fried potatoes, slices of lemon and bits of pars- Jey. Stuffing.—4 slices of stale bread or 4 cold biscuit soaked in endugh hot water to moisten. To this add a small piece of butter, a small onion cut fine, 1 teaspoonful tomato catsup, 1 egg and salt and pepper to taste.—Mrs. Atwood Bizzell. SHAD STEW 1 5-pound shad %-pound bacon Slice bacon and put in vessel for cooking, cook until bacon is ‘browned to a crisp, taking care not to scorch. Remove vessel from fire, add water to cool. Shad should be sliced in medium pieces and placed in vessel in layers with thinly sliced onions and Irish potatoes, salt and pepper to suit taste, between each layer. Put water enough to keep from scorching, place vessel upon fire, bring to boil slowly and continue until fish is cooked. Should cook in about 30 minutes. Then if desired you can break one dozen eggs in the vessel with the stew and when cooked will be ready to serve. Open one can of tomatoes and pour over as it ‘begins to cook, if desired. __ CREAMED TUNA FISH