Show I FOR TABLE AND KITCHEN rtronua ow What to and Prepare to Eat Hints and It Tbcsc nrtlclea on tho necessarily nb eorblnp topic of food are carefully pre nnrcd and based on knowledge of chemistry chem-istry an applied to cooking and practical Informal Ion derived from actual experience experi-ence Conducted by Llila Amea Willis MarnJCtte Building Chicago to whom all inaulrlca should be addressed All righti rwenefl by Thinning Co Chicago Hero ore menus for three days Tuesday BREAKFAST Sliced Bananas nnd Strawberries Broiled Thin Slices or Hum Hashed Potatoes j Berry Muffins Coffee IUNCH t Spaghetti In Cream Sauce Stowed Tomatoes Cherry Dumpllnga Ten DfNNER Crfam oC Onion Soup Broiled Whitefish New Potatoes Egg Slaw Currant Sponge Coffee Wednesday BREAITKAST Fruit CVr < nl Cream Creamed Dried llfltf German Fried Potatoes HOIF 7 Coffee LUNCH Plains a In Newburg OIIo Sandwiches Lemonade DlIsXKR Clear Soup Dollml Ltj g of lutton Caper Sauce Buttered Potatoes String Beans lettuce I Gooseberry Pudding Coffee Thursday I HRKAICFAST Ruspbprry Flummery Cream PoachPd I EKK Bacon Entire Wheat t Mufflne Coffee LUNCH Cals Liver H la TVrrnnln Cucumber and Onion Salnd Fruit Cinnamon BUll Lemoimde r DINNBR Tomato Soup Cold Sliced Mutton I i Scalloped Potatoes A Cabbage and Popper Salad Raspberry Pancakes Coffee |