Show I ° 1 Practical Suggestions About What to I IIT II A lE AND KIJTCiiEN l y Eat and How to Prepare Food u uuu Menus for Pour Days I These articles on the nece gorily ab sorbinK topic of food urn carefully prepared pre-pared and based on knowledge of chemistry chem-istry as applied to cooking and practical information derived from actual experience expe-rience Conducted by Llda Ames Willis Marquette building Chicago to whom all Inquiries should be addressed l All rights reserved by Banning Co Chicago Hero are menus for four days PIE PLANT SEASON Several Ways of Preparing the Vegetable Vege-table Tho particular branchor more correctly correct-ly speaking root of the rhubarb Rheum I family familial ly known by I the above appellation ap-pellation also as garden rhubarb monks rhubarb < Hc belongs to tho vegetable group but for all domestic purposes Is used as a fruit only It Is 1 vegetable growing rapidly and appearing Very early In tho spring and yielding an agreeable subacid Juicy that Is grateful to most tastes many corbld orJni its flavor quite equal 1 to tho cooking apple and gooseberry Coming Into market mar-ket when the apple Is becoming scarce It I IB doubly welcome as an available material I mate-rial fqr Iemaklng > sauco and many simple I sim-ple tasty doBerts The wellknown medicinal quality of the plant lies In the root not tho edlblo I stalk The English varieties or common 1 pardon varieties cannot compare with tho Turkey rhubarb as medicine a fact Hint adds to the usefulness of the rheum rha I poiitcum 1 us a table delicacy As Its properties prop-erties an mildly corrective and Its acids poetic malic and citric In llu t young tender ten-der ofstalkn I arc blood purifying to a moderate degree It makes another valuable valua-ble addition to our natural spring tonIc The excessive use I of the older leafstalks tends to thin tho blood and produce eruption erup-tion on the skin The Juice of garden rhubarb yleldn n considerable qunnilly of paoohaiIne matter and makes an excellent homemade wine When the loafstalk 1 grows very largo and old till acid bocomoH 1 > > very sharp and tho stalk stringy the cellulone tough and woody It should not ho eaten too freely as It la likely to cause seilnus Irritation At this stage If used nt all It Is better made Into Jellies I and wine P11 PLANT SAUCE In cooking tho young tender leafstalks 10 not strip oft the skin as thL gives flavor to the sauce If you wish to remove re-move some of the tartness pour boiling water over It and let It stand for five minutes Cook In a double boiler until tender and sweeten to taste Just before removing from tho fire add a few chips of the yellow rind of lemon and a tablespoonful table-spoonful of butter STEWED RHUBARB Wash the leafstalks well in cold water 1 do not skin them If young and tender otherwise oth-erwise peel off tho outer skin Cut Into small pieces and put Into a porcclalnllnod or earthen dish Cover with half the weight In granulated sugar and place It when It will cook slowly until tender Do rot stir When the Julco begins to come out cover tho dish and let steam Friday BREAKFAST Fruit Cereal Cream Grilled Mackerel Butter Sauce Boiled New Potatoes Milk Biscuit Coffee I LUNCH Shad Hoc Croquettes Cream Sauce Cucumbers Apple Kuchcn Cbffce DINNER New Onion Soup I Boiled Halibut Sauce Hollandaise Scalloped Potatoes I Dandelion Salad Orange Cream Coffee Saturday BREAKFAST Fruit I Cereal Cream Veal Cutlets Cream Gravy Potatoes Lyonnalse Pop Overt Coffee LUXCIL Tripe Bordejalae ainllre dllntcl Butler Hashed Brown Potatoes Fruit Coffee Cake Tea DINNER Green Pea Soup Fricassee of Lamb Dumplings New Potatoes Buttered Baked Stuffed Lettuce Tomato Mayonnaise Banana Whip Coffee I No water will be required when cooked In this ninnnci RHUBARB DUMPLINGS Cut Into small pieces one and onehalf pounds of rhubarb scald for five minutes In boiling water drain add a heaping cup of sugar mid half a cup of hot water and cook seven minutes Make a light rich biscuit crust with flour butter I salt nnd bakingpowder nnd water to make n dough that will roll out easily Cut into fourInch squarl > as put tvo mbloppoonfula of the rhubarb In each one Pinch the edges together brush with fllk and sprinkle sprin-kle with sugar Bake In a hot oven and serve with a I sweet sauce RHUBARB OU PIEPLANT COBBLER I Solect rhubarb that Is perfectly fresh tender and crisp Cut Into small pieces and chop line Make a dough with two cups of sifted flour two teaspoonfuls of bakingpowder half a teaspoonful of salt two large tablespoonfuls of butter an egg bentun light and from three fourths to a cupful of milk Line tho sides of a baking dish with this crust 1111 the dish with ono quart of the chopped rhubarb I rhu-barb sweeten with throe cups of sugar cover the dish with the remainder of the crust and bake for half an hour RHUBARB TAPIOCA After soaking twothlids of a cup of I tapioca over night put It In a doublo bollci with a cup of water and cook until un-til clear adding a little more wator If i required hew add a cupful of rhubarb sliced very thin a pinch of flaIl a small piece of ginger root and twothirds of a cup of sugar Turn Into n buttered baking ba-king dish and bake an hour In moderate oven Serve hot or cold Sunday BREAKFAST I Strawberries French Style Shad Roe with Bacon Cucumbers Creamed Potatoes Raisin Brown Bread Coffee DINNER Corn and Tomato Soup Roa + t Leg of Lamb with String Beans Rice Croquettes Cauliflower Lettuce Strawberry Blanc Mange Coffee I SUPPER Lobster Salad Sliced Tomatoes Spiced Fruit Coke Cocoa I I V i y Monday I r v I BREAKFAST Fruit Cereal Cream Plain Omelet Bacon I i Broiled Potatoes r Rolls Coffee LUNCH Cold Mutton and Potato Salad Sardine Sandwiches I > Tea DINNER Tomato Bisque Macaroni and Cheese Mutton Croquettes Tomato Sauce EEC Slaw Rhubarb Jelly Coffee RHUBARB CHARLOTTE Butter a baiting dlsh well and cover the bottom with bread crumbs to the depth of an Inch then add a layer of rhubarb rhu-barb that has been chopped fine or sliced very thin Cover well with sugar then add another layor of bread crumbs dot this layer with bits of butter add another an-other layer of rhubarb sugar and crumbs and so continue until the dish IB full have the lop layer of crumbs covered with bits of butler Bake slowly coveredat first for nn hour RHUBARB FRITTERS Cut the stalks of lender crisp rhubarb Into two or throeInch lengths make a plain fritter batter dip the pieces Inlo i thit and fry in deep hot fat until a I nice I brown Pile them up loosely on a folded napkin sprinkle powdered sugar over them pud serve JC the stalks arc not very young skin thorn nnd l phrboll for seven or eight minutes before dipping them RHUBARB CUSTARD Make an ordinary custard with a pint of milk two egg yolks a pinch of salt and sugar to taste Line n deep pudding dish with thin slices pfbread or plo paste f rolled very thin cover with layer of chopped or sliced rhubarb spread thickly with sugar nUll add tho custard mixture Bake In moderate oven until the 9ustard I Is set Use the whites of tho eggs for a meringue to cover the top of the pudding Brown a delicate color In the oven RHUBARB JELLY BORDER WITH WHIPPED CREAM For this select tho red stalks of young rhubarb Wl alt well and cut n pound of tho rhubarb Into inch lengthy Put Into a baking dish with two cups of granulated sugar a pint of water and a small piece of green ginger root Bake slowly until the rhubarb Is tender Add half a box of pink gelatine that has been soaked half nn hour In half a cup of cold water and dissolved over hot water Add tho Juice of an orange or lemon and pour tho mixture Into l a welted border mold and pet away to harden Turn out on dish with fancy lace paper dolly heap whipped cream In iho center und around tho base and decorate with clear lemon Jelly or candled cherries CREAM RHUBARB PIE To one cup of finely chopped rhubarb add a cup of sugar and grated rind of orange or lemon Put a tablespoonful of cornstarch in a cup moisten with a tablespoonful of cold water and pour In enough boiling water to fill the cup full add this to the rhubarb Beat light tho yolks of three eggs and add to the mixture mix-ture and pour Into a plo dish lined with good crust Bake without top crust When cold cover with a meringue made I with the whites of the eggs and half a cup of powdered sugar Brown delicately In the oven Son cold I Inquiries Answered Mrs Vr C writes I read your recipes In the paper and think 1 would like one of your books I would send the money but do not know how much Wo will put our correspondents name I on the duo and notify her as soon as book lo ready readyPOTATOES I POTATOES BARIGOULE lira I C wishes a few good recipes for preparing potatoes Wash and pool ten moulum slzcd potatoes place them In a ptowpan with sufficient broth to cover cov-er them and cook gently until quite ten dor then drain taking care not Ho break the potatoes Put sufficient vegetable tutor tut-or oil In a frying pan kettle to flout the potatoes and whon hot fry the potatoes alight a-light even brown Place them in u heated heat-ed covered dish take a few spoonfuls each of vinegar and stock the potatoes were cooked in season with salt and pepper pep-per heat to boiling point and pour over tho potatoes and servo very hot BROILED POTATOES Talco medlurnslxod cooked potatoes cut them In halves lengthwise season with salt and pepper and pour a little melted butter over I them then place on a double dou-ble wire broiler and broil until nicely browned on each side Servo with a few slices of thin crisp bacon and cress |