Wipe six loin chops and put in a stew pan with one-half onion, eight slices carrot, two stalks celery, one-half teaspoon pepperonis, 4 cloves and 2 tablespoons butter. Cover with boiling water and cook slowly until tender. Drain, season with salt and pepper, dip in flour, egg and crumbs, fry in deep fat and drain on brown paper. Arrange on hot serving dish.

Mrs. J. J. Goodrich.

Mint Jell-O

Dissolve one package of lemon Jell-O in 1 pt. boiling water. When it begins to thicken stir carefully into it a heaping teaspoonful of fresh mint leaves, picked into tiny bits. Set away to harden. Serve with lamb.

Mrs. W. S. Keyser, Bellaire, O.