OYSTER STEW. Put 1 quart of milk and most of the juice of a can of oysters on to heat, chop oysters fine and put in milk, salt, pepper and piece of butter size of small egg, thicken with cracker crumbs and let boil up well.—Mrs. Chester 8S. Armstrong, Waweig, N.B. OX TAIL SOUP—Ox tails, 1; water, 1 or 2 quarts; carrots, cut, 2; onion, cut, 1. Pepper and salt to taste. Boil until the meat is tender and serve hot. —Mrs. S. J. Schelly, Brantford, Ont. POTATO SOUP (Browned). Peel several potatoes, cut fine and cover with water. Cook well, season to taste with salt and pepper. When done slice onion real.fine, and put in, also two tablespoons of melted and browned butter, and four cups of milk. Let come to a boil—Mrs. M. Hugo Unland, Chesterwold, Alta. POTATO SOUP (Plain). Slice 6 or 8 potatoes into 3 pints of milk and water, mixed, add a carrot, 2 or 3 stalks of celery, and an onion minced together, a few whole peppers and some salt. Boil one hour, strain, serve with stale bread cut in dice and fried crisp.—Miss Belle Walker, Guelph, _ Ontario. TOMATO SOUP (Plain). Into 2 quarts of meat broth put 1 pint of tomatoes, 3 tablespoons rolled oats, 1 heaping tablespoon of minced onions and let boil at least one hour. Add 144 teaspoon of soda, then’1 cup of rich milk or cream. Season to taste.—Miss May Duncan, Calgary, Alta. THRESHED 5,000 BUSHELS Mr Monson Haley, South Rawdon, N.S., says:—I have used your 5 H.P. “Bu-Pcss’ Magnet Gascline Engine and am well satisfied with it. I have been threshing with it one month and have threshed very necr five thousand bushels of grain. I am well pleased with it, as it starts so easy and does such good work. I am greatly pleased with the assistance your agent, Mr. Elkington, rendered me and I will recommend your engine to everybody I find that wants an up-to-date engine. 9 2 cups of milk. Boil tomatoes with water added, “10. minutes. Add Bee matoes two cups of milk, butter size of an egg, soda and mustard, mixe with a little milk, pepper and salt to taste—Mrs. A. B. Petrie, Guelph, O VEGETABLE SOUP. 2 lbs. of beans, ((prevftously soaked), 2 onions carrots, 2 beets, (boiled) 4% tins of tomatoes, and salt. Thick slice of toa ✪ Vegetable Soup Boil the onions, beans and carrots until soft. Strain. Add two quarts o water, beets, toast, tomatoes and seasoning. Cook for half an hour long : —Beatrice Kendall, Three Hills, Alta. WHITE SOUP. One quart of milk, 3 Doran. 1 onion, 4 outside stoc of celery, small piece of butter, salt and pepper to taste✪ White Soup. Boil four hours Miss Viola Tye, Lyndhurst, Ont. Fish In purchasing Fresh Fish see that the eyes are bright and prominent 2 scales stiff-and shining, flesh firm and the gills red. Frozen fish must be placed in cold water to have the frost drawn o When this is completed, clean and prepare as any other fish and cook desired form. Fish that has been frozen is just as nutritious as any oth and is cheaper. Be: PREPARING FISH. To scale a fish, scrape the scales off in a pan of — cold water, using a dull knife. Begin at the tail and work up to the head. Split the fish down the stomach, entrails, scrape and wash with salt an id water and wipe dry. TO BONE. Just clean the skin, then beginning at the tail run a Said knife under the flesh close to the backbone, and with a knife follow the bo (making ag clean a cut as possible) its entire length, thus accomplishing t removal of one half the flesh, turn and remove flesh from the BS # Pick out with the fingers any small bone that may remain. , TO FILLETT A FISH. A piece of flesh large or small, freed scan and bones, is known as a fillett.

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OYSTER STEW. Put 1 quart of milk and most of the juice of a can of oysters on to heat, chop oysters fine and put in milk, salt, pepper and piece of butter size of small egg, thicken with cracker crumbs and let boil up well.—Mrs. Chester 8S. Armstrong, Waweig, N.B. OX TAIL SOUP—Ox tails, 1; water, 1 or 2 quarts; carrots, cut, 2; onion, cut, 1. Pepper and salt to taste. Boil until the meat is tender and serve hot. —Mrs. S. J. Schelly, Brantford, Ont. POTATO SOUP (Browned). Peel several potatoes, cut fine and cover with water. Cook well, season to taste with salt and pepper. When done slice onion real.fine, and put in, also two tablespoons of melted and browned butter, and four cups of milk. Let come to a boil—Mrs. M. Hugo Unland, Chesterwold, Alta. POTATO SOUP (Plain). Slice 6 or 8 potatoes into 3 pints of milk and water, mixed, add a carrot, 2 or 3 stalks of celery, and an onion minced together, a few whole peppers and some salt. Boil one hour, strain, serve with stale bread cut in dice and fried crisp.—Miss Belle Walker, Guelph, _ Ontario. TOMATO SOUP (Plain). Into 2 quarts of meat broth put 1 pint of tomatoes, 3 tablespoons rolled oats, 1 heaping tablespoon of minced onions and let boil at least one hour. Add 144 teaspoon of soda, then’1 cup of rich milk or cream. Season to taste.—Miss May Duncan, Calgary, Alta. THRESHED 5,000 BUSHELS Mr Monson Haley, South Rawdon, N.S., says:—I have used your 5 H.P. “Bu-Pcss’ Magnet Gascline Engine and am well satisfied with it. I have been threshing with it one month and have threshed very necr five thousand bushels of grain. I am well pleased with it, as it starts so easy and does such good work. I am greatly pleased with the assistance your agent, Mr. Elkington, rendered me and I will recommend your engine to everybody I find that wants an up-to-date engine. 9 2 cups of milk. Boil tomatoes with water added, “10. minutes. Add Bee matoes two cups of milk, butter size of an egg, soda and mustard, mixe with a little milk, pepper and salt to taste—Mrs. A. B. Petrie, Guelph, O VEGETABLE SOUP. 2 lbs. of beans, ((prevftously soaked), 2 onions carrots, 2 beets, (boiled) 4% tins of tomatoes, and salt. Thick slice of toa Boil the onions, beans and carrots until soft. Strain. Add two quarts o water, beets, toast, tomatoes and seasoning. Cook for half an hour long : —Beatrice Kendall, Three Hills, Alta. WHITE SOUP. One quart of milk, 3 Doran. 1 onion, 4 outside stoc of celery, small piece of butter, salt and pepper to taste. Boil four hours Miss Viola Tye, Lyndhurst, Ont. Fish In purchasing Fresh Fish see that the eyes are bright and prominent 2 scales stiff-and shining, flesh firm and the gills red. Frozen fish must be placed in cold water to have the frost drawn o When this is completed, clean and prepare as any other fish and cook desired form. Fish that has been frozen is just as nutritious as any oth and is cheaper. Be: PREPARING FISH. To scale a fish, scrape the scales off in a pan of — cold water, using a dull knife. Begin at the tail and work up to the head. Split the fish down the stomach, entrails, scrape and wash with salt an id water and wipe dry. TO BONE. Just clean the skin, then beginning at the tail run a Said knife under the flesh close to the backbone, and with a knife follow the bo (making ag clean a cut as possible) its entire length, thus accomplishing t removal of one half the flesh, turn and remove flesh from the BS # Pick out with the fingers any small bone that may remain. , TO FILLETT A FISH. A piece of flesh large or small, freed scan and bones, is known as a fillett.

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