Show r FOR TABli AND KITCHEN I T Sow Menus What to Prepare and to Eat Hints and It Those nrtlclca on the necessarily nb lorblnS topic of food arc carefully prepared pre-pared and br6Cd on knowledge of chemistry t chem-istry aa applied to cooking and practical Information derived from actual experience experi-ence Conducted by JLlda Ames Willis laronelto building Chicago to whom i flll Inquiries should bo addresocd l riphta reserved by Banninc Co Chicago Chi-cago Here are menus for three daya Monday BREAKFAST j Fruit Broiled Smoled Salmon SalmonCi r SamQnCname Potatoes r rentlrn Wheat uttt I Coffee i TUNCH r t Thin Slices Cold Fillet Ho crcu1lh Sauce Stowed Crn Spiced Fruit Halsln Bread I Tea DINNER Plain Broth v Micaronl and Tomatoes Asparugis with ESS Fruit Salad Qhee I Wafers 1 Cole rh t Tuesday 0 BREAKFAST Fruit Corral Cream Thin Slices Ham Cucumbers Grilled Eggs 4 Potato Pancakes Coffee LUNCII Creamed Dried Beef Rica Croquettes Strawberry Tea Shortcake DINNER Cream of Asparapun Soup inb FricasBce Small Dumplings Stuffed Potatoes Green Peas rttuce Orange Jelly Chocolate Cream Cake Coffee Wednesday I1 l BREAKFAST Fruit C ral Cream Beauregard Eggs Grilled Potatoes White Muffins Coffee LUNCH t1 1 Stewed Tripe with Onions v Corn Pone Coffee i DINNER f Tomato Bisque Baked Spinach Fish Now Potatoes Cucumber Salad Rhubarb Pudding I Coffee j SOUP OF THE AMERICANS Tomato Is the Favorite Throughout i United States Tomato soup Is such t favorite of the Americans tt has become known abro < dIn d-In a general warns the soup a 1Amcrl I caine The particular variety which Is considered the American specialty Is tomato to-mato cream soup Thlk Is a very delicious soup when made successfully that Is without allowing al-lowing tIle mIk to become curdled by the acid of the tomato In order to prevent pre-vent this the soup Is first made In two separate partstho tomatoes Into a purco composed of the milk or part milk and part chicken or veal stock thickened and seasoned and Just before the two parts nre put together ready for serving a pinch of baking soda Is added to tho tomato puree I the tomatoes aro very ned acl 0 little sugar while stewing This soup should not stand after It Is put together I One variety of tomato soup Is really an I expanded tomato sauce the tomatoen P being stewed with butter a little bacon t or ham onion cloves paralej bay leaf etc then passed through 1 selvo to re inoo skim and seeds and diluted with broth or stock to matte C good soup There are numerous methods for preparing pre-paring tomato soups and all arc appetizing appe-tizing tho variety giving ono opportunities opportuni-ties for serving tomatoes frequently In i this form without a sameness TOMATO SOUP To one quart of beef stock add a pint of tomatoes and a nmall onion sliced and fried slightly In a little butter Cook until un-til the tomatoes arc soft then put through a coarse solve and return again to the boiler season to taste with salt and popper Break six sticks of macaroni mac-aroni into small bits and add to the soup and cook until soft Then servo < TOMATO AND CORN SOUP 4 Use one quart of tomatoes either fresh or canned add a quart of good stock quarter Q a small carrot one small Onion two cloves plcc < of bay leaf six peppercorns and a tablespoonful of chopped ham or bacon Cover and cook slowly for half an hour then put through 1 a solve Return to the lire and thicken with ono tablespoonful of butter rubbed to a smooth paste with one tablcspoonful o flour Stir until smooth and thick then ndd seasoning of salt and pepper and a cup of scraped corn Cook a ow minute longer then serve TOMATO PUREE WITH VERMICELLI Prepare a quart of froah stock as for I thick soup and when It bolls move to the Ride of the lire and simmer for half an hour Then make a cup of tomato puree Skim all the fat from tho soup add a small bunch of parsley and sweet herbs nml then simmer for twenty minutes Boll half a pound of vermicelli In salted vatcr strain the tomato soup then add the vermicelli and let the soup boll up again then serve CREAM OF TOMATO WITH RICE Tnko I pint of lomnlors pick over and wash half C cup rlco Put the tomatoes In n soup kettle with a pint of cold water nnd let them gradually come to a boll then add another Jilnl of cold water and when It coniea lo n boll add the rice COU 1 two trnspoonfuls of salt and n Galtspoon fiil of pepper boll until the rice is ten dpr but not Mot enough to break I then Kllr hi I paste mado by rubbing together two tabloxpoonfuls of butter and ono of flour a snltspooniui of oda and about a phi of hot milk or enough to moke tho I ncup aa thick si cream Cook for u few mlnutoH then servo at once TOMATO AND TAPIOCA SOUP Put a pint of strained tomato Into the noup kettle add half u tablespoonful of beef extract a tablespoonful of butter three dcHHertspoonfuH of fine tapioca and three cups of hot waler season to taste with suit and paprlcn i Cook for n quar tor of an hour und servo with tiny croutons crou-tons TOMATO CHOWDER Take three pound of soup meat or a laigc soup bone a mediumsized onion a few Binnll notatoca live small carroto anew new turnip a bunch of noup herbs and a quart of toinatocw Season with salt and pcnpor When the snug is done remove re-move tho meat or bone nail add a cup of mUixl ling com or uonie tiny egg dump TOMATO BOUILLON Put a quart of plain unseasoned boot Block oviir tho rC add n piece of bay loaf n large Klleo of onion chopped a aopooiHul of cilory l 5 < > ed and four whole lore Then arid l pint of tomaloeo and Rfosou to tasta with Hilt and pepper footc all togcthor for twenty mlqutce then clarify Beat the white and criujhed shell of nn egg together with I Jit t enough wntir to mis then udd to i the out and boll rapidly for ton mln t Hs strain through cheesecloth reheat and verve with toasted bread croutoua TOMATO BISQUE Stew n quart of tomatoes for half on hour odd a teaspoonful of dl remove from lv fire and stir while tho tomatoes Btr hlo loam up then strain Return to tho fro add two level lablfspoonfula of button alt and popper to taste nnd a cup of flno tOasted cracker crumb Just before serving add enough boiling hot milk to make the coup the right consistency Celery salt or a little onion julco may bo added for flavoring if desired OLDFASHIONED TOMATO SOUP Take a quart of tomatoes a small bay leaf 1 quart of water or stock quarter pound or hum a small onion two tablespoonfuls table-spoonfuls of butter a small carrot four tablcspoonfuls of lour a stalk of eel cry or half a teaspoonful of celery salt and salt and pepper to taste ceen Cut tho hum into small dice slice the onion and fry them together In a llttlo of tho ham fat until brown then turn Into L largo saucepan or soup kettle with tho water or stock the vegetables and seasoning sea-soning and simmer for half an hour then odd tho tomatoes and cook gently for threoquarters of an hour longer then press through a slave return to the Iro Rub the flour and butter together to a smooth paste add a little of the hot soup to the paste to dissolve It then stir into the boiling soup and stir until It bola up See that i IH seasoned to taste and servo with tiny croutons of fried bread |