Show TABLE AND KITCHEN Practical Eat and Mhus Suggestions How for to Pour Prepare About Days Food What to II These articles on tho necessarily ab aorhlriff toplo of food arc cnfeftllly prepared pre-pared and baaed on knowlMliro ot chem istry aa applied to cooklnp and practical InformatIOn derived from actual expe I rlome Conducted by Uda Amen Wlllla Itlarqucttti building Chicago to whom all liiulilcb should be addressed All rights itservcd by Banning company Chicago Here are menus fdr three days Fiidrty BREAK i PAST Fruit Cereal Cream Codilah III Ctonm Potatoes Sally Lumi Coffee LUNCH Tripe and Oyster Fricassee Rice Croquettes Butter Cakes Cocoa DINNER Tomato Soup Salmon Loaf Sauce Hollatldtflye l Potato I Halls Stewed Peas Cress Salad Fairy Cream Vanilla Sauce Coffee Saturday hiItEAlFAST 1 Fruit Cereal Cteam Thin Slices Ham Crfcim Gravy Iiushcd 1 Brown Potatoes Buckwheat Cakes Maple Syrup Coffee LUNCH Baked Uoann Slewed Tumnloon CiitiumHcr Salad Brown Bread Tea JDINNEU Vegetable Bouillon Corn Beef Roll Piquant Sauetf Sicwed Onions Glazed Sweets Sweet Slaw Orange Pudding Coffee Sunday BREAKFAST Rananas Cereal Eggs Bomip Femme Fried Mush Griddle Cakes Maple Syrup Coffee DINNER Clam Broth Roast Turkey Cranberry Jelly Chestnut Croquettes Stewed Celery l Orange and Apple SMnd Cheese Wit Cerg Peach Davnrnlse Coffee SUPPER Spiced Oysters Hot Potato Salad Orange Jelly Splcu Cake Cocoa enforced the presence of carbohydrates renders the oyster most unsuitable and always to be avoided Avoid oysters thai i have been fat fMietl i unless you prefer appearance td finality as lluy lose from on gJith to ono iirth of their nutritive yulue by hisprocess GREENING OF OYSTERS Much has been said recently on thin fcuhject Not UJat this 15 a new condition con-dition however Authorities as usual differ in coiieiubloriH as to the cause of this 1 phenoihcnoih Some consider It per featly harmless in till Instances while others give several I results from their Investigations In some cases concluding conclud-ing that the Bretnine of some oysters from certain localities Is harmless but finding In othcrs iluit the green color l la associated with tile presence of an excess ex-cess of copper This Is often the result re-sult when aomfc varieties of our oysters oys-ters are rebeclicd along the coast Those are not to be lepnvdcii u above suspicion To the sensitive isle there Is a notlce nbly unpleasant l harshness to some ot these at cell ojsterH they being otherwise other-wise cuill flavorless It Is well to avoid these a they arc oorlulnly not l piliila > blfe nor eaii they be In a healthy state BAKED OYBTEH3 Have the bxstors freshly opened remove re-move the felllfi bfcards and first alp tlletn In Ututeil 6SC then Into fine pltvud bread crumbs white or whold whcnlj first seasoning the crumbs with pepper salt and llttl grated nutmeg or Delcry feujt t Place the oysters In their lower shell put a piece of bt1H rOn r-on lop of each and arrange the shells in it shallow pan place tlleni In a brisk oven for a few minutes When steam Inghot remove at once to heated oyster plates Jiriueeze a little lemon l Juice oVer each and serve Cut lemon may be placed j In a bouquet of parsley or watercress water-cress In center of each dish and usa us-a l bjHlort > ot each guest STEWED OYSTERS Without milk Carefully lemove a dozen oyslcrn from their shell wash them In their own liquor until they are perfectly free from grit and shells put them In a saucepan and after strainIng the liquor uhlll perfectly clear pour It over Ihu oysters Place the pan over a moderate fire and let simmer gently until gills mule Skim out the oysters and keep l them warm over hot water Now If you can gel It add to the liquor a cup of pure rich cream not milk or else use good chicken or veal stock Rub I two ounces of butter with level 1 tablc sjioonful of flOuT i and i tlltcken the sauce with this cOaklhBTftnd ritirrlng until it bolls up smooth and thickens Season to t tasle with alt nail pepper Put In the oysters and let them get very hot without boiling Take from the flie anil pour over slices of toast It cream 18 used flavor with a little nutmeg ground mace or celery seed But use lemou 1 juice If the > broth is HUbstltulcd SPICED OYSrmnS Take one hundred nice sized oysters and put them In si large l earthen jar with the strained liquor half a grated nlJtm k one and onehalf dorcn cloves four blades of mace A teaspoonful of whole allspice samo of whole black pepper u teaspoonful of salt and a few chill pcpjierff cut small Add tWo table ypoonfuls good cider l vinegar and stir gently with a woollen upoon l td mix nil together aland them in a moderately heated oven or over l a slow the full heat steaming hot taking them fiom the lire occasionally to stir them well so they will heat evenly As soon as they begin to boll pour them Into Jars and seal or it to be i used at once linn them Into a china bowl and let them cool over night and they will be ready lo serve next clay Do not attempt to keep them very long even In winter as I hey become be-come less l and lest digestible with age CALCUTTA OYSTERS Put half a tablespoonful each of flour and uurry powder use curry In less projwrtlon if I you do not like a hot dish mix gradually Into this Ono cup of good cream one level tablespoonful finely minced onion and about the sSsUne quantity of finely chopped cooking 1 apple ap-ple Season to taste with salt and pepper pep-per anti cook gently over the fire stirring stir-ring occasionally All a cup of rice that has bccii boiled tender and dry Add a doen large oysters and a i little lemon l Juice and let It get quite hot Serve with a border of rice on a Hot dish INQUIRIES ANSWERED How ro Make an Oyster Cocktail Mrs T F writes Will yOU kindly give me a recipe for oyster cocktail OYSTER COCKTAIL Plneii six very small finely flavored Oysters In each cocktail glass i first having hav-ing thoroughly chilled the oysters Touch To-uch glass add two diops of Tabasco sauce one teaspoonful or Vorccster shlr6 saucQ one scant level I I tablespoon fill of tomato catsup and a little lemon juice Serve very cold Some add a teaspoonful of very finely grated horseradish horse-radish lo l elch glass and use chill sauce Instead of Worcestershire The glass must hold as much as a claret glass GOLDEN POTATOES Mrs 7 D writes Will you please give me a simple recipe for making old potatoes po-tatoes good as new If the potatoes me somewhat wilted which Is quite possible at this scasoiij pare and soak them In cold water fOI two houiv Then put them on to boil In cold nailed water Roll until nearly done drain and place In a dripping pan rub ami sprinkle with salt and pepper lan l-an place In the oven Bake a golden broWn and serve at once |