f there is cold chicken at hand, a half cup of chicken
chopped will improve the jelly. Pour into mold and put on ice. Serve
with mayonnaise on lettuce leaves.--MRS. R. M. BRUMBY, ANONA, FLA.

STUFFED TOMATOES

Remove seeds and centers from six tomatoes. Chop three green peppers and
one onion and fry in butter until the onions begin to brown. Add a small
lump of butter, some chopped nuts and dried bread crumbs, salt and
pepper to season, and one third cup of hot water in which one half
teaspoon of Armour's Extract of Beef has been dissolved. Put the
tomatoes in baking pan and fill with this mixture. Sprinkle crumbs over
tops and bake fifteen minutes.--MRS. L. C. STUMP, 444 N. DENVER AVE.,
KANSAS CITY, MO.

BREAD OMELET

Cut one cup of stale bread into tiny bits, beat the yolks of two eggs,
add a pint of milk and the crumbs. Season with a pinch of salt and
pepper and one half teaspoon of Armour's Extract of Beef. Let stand ten
minutes, and then saute in Armour's Simon Pure Leaf Lard until a nice
brown. Add the whites whipped just a moment before taking from the
fire.--ELLA R. STAHL, ROUNDUP, MONT.

FRIED ONIONS

Into a small amount of hot butter slice six good-sized green onions,
tops and all. Cook until wilted, add a little water and boil until it
has evaporated. Scramble in a spoonful of Armour's Beef Extract, three
eggs, pepper and salt to taste. Cook until creamy and serve hot.--MRS.
OLLIE H. THOMAS, MANSFIELD, ARK.

MUSHROOM SAUCE

Use the liquor from one can of mushrooms and enough water to make one
cupful. Chop the mushrooms, add one teaspoon of Armour's Extract of
Beef, and slightly thicken with flour blended with water. Cook six
minutes and serve with broiled steak.--GRACE M. SEARS.

PEA SOUP

One can of peas, one half teaspoon of Armour's Extract of Beef, two
tablespoons of butter, one tablespoon of flour, one teaspoon of salt and
a dash of pepper, one half teaspoon of sugar, one quart of milk or half
milk and half cream. Rinse the peas, add some water and boil until soft,
then rub through a colander. Add Armour's Extract of Beef to hot water
and peas, making one quart in all. Melt the butter and add the flour,
then gradually the hot soup. Cook until smooth, add the seasoning, and
the milk and cream last.--KATHERINE SORLIE, BUXTON, N. DAK.

CORN SOUP

Cook in two tablespoons of butter one onion and one sprig of parsley
(cut fine) for five minutes. Add one cup of chopped corn and a cup