Show FOR TABLE AND KITCJN Sow Menus What to and Prepare to Eat Hint and Xt These articles oij the nccisnadly absorb lag topic < of food are carefully prepared and baa rt on knowledge of chemistry JIM applied to cooking mid practical Information Informa-tion derived from artiml experience Conducted Con-ducted by Llda Amen Vlllla Mnrquelti building Chicago to whom all lucitlirlM should be addressed All rights reserved bv the riinnlnp company Chicago Here are menus for four days Friday BREAKFAST Cantaloupe Breakfast Food Cream Broiled Tripe Cretimcd Potatoes Breakfast Holt Coffee LUNCH Corn Beef Hush with Poached KSKS I Buttered Toast Fruit Cake Chocolate DINNER Oyster Soup S Baked Halibut Tomato Sauce Mushed Potatoes Crcumed Onlnna Cabbage Salad l oilol Drcssng Peach lic Cheese Vafer Coffoc Saturday I BREAKFAST Iced Gems Plain Omelet Fluted Pittoc Iuffs CoflVe XUXC1I Stuffed Crabs Raisin Bread and Butter Grapes Cake I Cocoa DINNER Cream of Lima Bcaiu Roast Beef Browned Potatoes Eggplant l rrniiuottos Sliced Tomatoes and Green Peppers I Iced Watermelon Cheese Wafers Coffco Sunday BREAKFAST Grapes Breakfast Cereal Cream Broiled amb Chops German Fried Potatoes New England Corn Bread Coffee DINNER Tomato Bouillon Roast Tenderloin of Beef Larded Mashed Croam Potatoes Mashed White Turnips String Bcih Salad French Irosaln Watermelon Dlumonda Ohcosc Wafers Coffoe SUPPER Broiled Oysters on Toast Rice Muffins Sliced Peach and Cream Cake Chocolate I Monday BREAKFAST Fruit Cereal Cream Poached Eggs In Tomato CupH Baked Potatoes Graham Gems Cnfice LUNCH Cold Sliced Tenderloin I of Br < ef Fairy Rolls Sweet Pickled Peaches Peach Shortcake Tea DINNER Chicken and Rice Soup Roast Spring Chicken GIblet Gravy Stuffed Egg Plant Bolk1 Rice Tomatoes and Okra Green Apple Pie Cheese Coffee COOKING EGG PLANT Various Ways of Preparing This Lnte Summer Vegetable This late summer vegetable is now In Ita prime and Its meaty pulp may be transformed Into a surprising number of very tasty and substantial dishes all br them most suitable and satisfying substitutes substi-tutes for meat dishes and far more In accordance with the soason for at least tho lighter meals of the day than animal cod The must common method of cooking cook-Ing it Is to lIce and fry Done properly you have a wholesome and appetizing food but too frequently the fried egg picnt placed before you Is an abomination abomina-tion to beware of especially when io kfd full of grease or fried in a batter There I Is decidedly l an art In frying the thin slices In a manner which will give ns a I result rich and evenlycolored brown illces dellcauly crisp on the surface I order but dry and firm of texture Inside In-side and without a suspicion of the fat in which they were fried If sufficient I fat Is used to float the slices and not a few spoonfuls of fat placed In u frying I pan as If for a saute this food will be I I much marc digestible l and retain that pc culinr flaor 1 whltli leads us to associate it with meat dishes rather than to consider con-sider It in the light of a vegetable only A very simple mode of preparing It for the breakfast table Is I to cut Into quarter inch slices part quickly season with salt i and pepper dip Into beaten egg then cover I cov-er I with line dry bread crumbs and frill fr-ill deep hot fat until a beautiful crisp t i brcwn crust is formed Do not usi > Hour in order to make the egg stick If each I I Hllce IB dipped and crumbled as soon aa I cut the egg will not slide off but if you have any difficulty of the kind 1 llrst press the slices down In the crumbs then flIp In the egg an l again In the crumbs For quick cooking the crumbs are better to use than the uncooked Hour BROILED EGG PLANT Takp small ogs plants do not pare but split In halves lengthwise season with salt and pepper and brush well with oil broil until tender place on a hot dish on a bed of cress with cut Bide up and servo with a butter sauce EGG PLANT BAKED Take n young lender egg plant peel l and cut Into Inch cubes put Into saucepan sauce-pan with half a cup of boiling water sin me very gently until tender but not quite done about ten or fifteen mlnuleK then drain as dry as possible squeezing out all the water Meanwhile fry two small chopped onion in two tablespoons of butter I tlun icmovc from the lire stir in thn drained egg plant a tablespoon of chopped parsley a teaspoonful of Halt a dash of cayenne a pinch of pepper two tablespoonfulp of butter and two tableSPoonfuls table-spoonfuls of Worcestershire sauce Stir and cook until tho butter Is entirely absorbed ab-sorbed then turn Into a buttered and crumbed baking dish cover the top with a thick layer of buttred crumbs und alight a-light sprinkling of cheese hake In a mod eral ly hot oven for twenty or twenty flve minutes It will require a quart of pulp for the quantity of other Ingredients given EGG PLANT A LA FROMAGE Pacc two mediumsized tgc plants In a dt > pe dish and cover tliiiin with boiling water lot stain ten minutes closely cov cicd then slice a quarter of an Inch thick and pare l Cut each slice Into quarters Mason with suit and pepper and fry them quickly In enough vegetable fat of clarl hen suet until n nice brown Mnkc one and nnehalf of good white egg sauce us ing half stock arrange the egg plant in a buttered baking dish with alternate layers of the t sauce with grated cheese sprinkled In between Cover tIll > top with bread crumbH dot with bits ojt butter ami bake In a moderately hot oven for twenty minutes min-utes EGG PLANT A LA PARISIENNi Boll one largo or two small egg plants until tender then peel and mash smooth with H silver fork season with two table epoonfuln of butter half u teaspoonful of pepper a level tablespoonful of salt rind n little minced tliymo Mince line two hard boiled eggs nnd onehalf an onion Add two tablespoonfuls of bread crumbK Mix well with the pulp of the egg plants put into buttered dish xprlnlcto broad crumbn over the top with bits oC butter and bako In a quick oven until nicely browned EGG PLANT CROQUETTES Put a smith egg plant In a boiler of wa tel to which has been added a teaspoon ful of vinegar boll twenty minutes then dtaln nnd mash To ono pint of the t pulp add half a cup of Hour two eggs well ben ten salt and pepper to taste Tho nlturc should be stilt enough to shape In 1 small cakes Fry them In deep hot fat turning several times so they will brown evenly and not crack open Serve with tomato or mushroom sauce STUFFED EGG PLANT Select II mcdliimsiztd egg plant and after washing thoroughly and wiping dry cut I Into halves lengthwise scoop out the meact leaving a rind thick enough to kepo In shape Chop the meat lint with a I silver knlfo mix with nil equal quantity l of coarse bread crumbs two tablespoonfuls tablespoon-fuls of melted butter salt nun pepper to taste moisten with a little brown stock fill the shells wth thlH mixture place narrow nar-row thin strips of bacon over the top place In a buttered pan and bnko In tl quick oven for forty or fortylive mln Uti ii SAVORY EGGPLANT Cut the eggplant In half lengthwise scoop out the contents aw In preceding icrlpe chop rather line put Into a saucepan sauce-pan with two ounces of minced raw ham add enough boiling water to cook tender without burning leaving the mixture rather soft when done Remove from the Ilrr and add n tablespoonful of minced onkni salt und popper to tate and two or three large tablespoonfuls of fine breadcrumbs bread-crumbs Fill the shells with the mixture mix-ture put a lump of butter on top of each and bake In a quick oven for twenty or thirty minutes EGGPLANT A LA TURQUIv Cut up an eggplant Into quarterinch slices salt and let thorn lie under a weight for several minutes wipe them dry In u cloth and salt t them In butter until a rich brown Mince somo beef flno with some parsley a t slice or very small part of an onion two large fresh tomatoes toma-toes add salt and pepper to taste L and two tabkupoonfuls of butter Stew together to-gether In an agat i saucepan until them the-m < at Is well cooked Butter baking dish or mold und fill It I up with alt rtiaLe layers lay-ers I of the eggplant and the beef mixture Bake In a vory hot oven for thlrtyllvo minutes serve hot from the baking dish or If baked in a mold turn out carefully on a hot platter EGGPLANT FARCIE ITALIAN STYLE Cut an csgplunt In halves remove part of the contents fry a nice light brown in a little sweet butter or marrow fat mix with u few chopped shallots mushrooms and a little fat pork Season with minced parBlay salt and pcpp < r Put back Into the I shells sprinkle the t tops with breadcrumbs bread-crumbs and dot with bits of butter und hake until I nicely browned about half an hour Serve with a garnish of cress and little red radishes fc Inquiries Answered Mrs J D S writes Will you give a I recipe for fruit cup FRUIT CUP You can use your own taste and judgment judg-ment In making fruit cup using only fruits In Mnson or conserved fruits mixed with the frciih For example stoned cherries cher-ries sections of oranges cubes of pine tipple and thin slices of peeled peaches and pears Mix them together adding their Juices cover with a rich sugar syrup which may bo Havorqd with wine if you wish and let stand on Ice to thoroughly thor-oughly chili When ready to servo put Into long stemmed glasses and put u few spoonfuls of fruit sherbet oranse or grape sherbet Is delicious II AM S A LAID Mrs MeN writes ViJIl you kindly fin vise a good recipe for using up cold boiled huma salad dish preferred Take a cup of llnely chopped cold boiled ham using lean only season to taste with n little onion juice mixed with mustard I and vinegar Add a little paprlca Soak a level tabuspoonful of Gcla line In two tablespoonfulH of cold wutcr and when loft dissolve In threequarters of a cup of hot veal or chicken broth Strain over the ham mix thoroughly and stir over cracked lee until It bcgliiH to stiffen them miv in n cup of dry whipped uruum turn Into a border mold set iiwuy to harden When ixadj to Inc turn out on a bed of cross line the hollow center with crisp heaves from the lettuce heart and l place the mayonnaise In this cup Serve very cold |