Show I I I f I A A A A A A A A A A A A A A U A A A AV I V. V MENU AND RECIPE K V V. V t BREAKFAST Baked apples I r r. r Scotch 3 s on toast c coffee aee t Po 1 Po doughnuts J Po to V. V LUNCHEON LUNCHEON Black Black bean soup V r. r wafers stewed apricots cookies tI Po tea V 5 I DINNER Veal DINNER Veal stew with biscuit 6 D DD tP D boiled potatoes beets Waldorf 6 lit t i salad charlotte russe v vf p. p t f r. p Rice Salad Salad One One cup of ot cooked price H V. HV V rice one cu cup of ot t diced beets two r. r t cups of ot cut celery Season with rI r F. I V p. one fourth of ot a teaspoon of ot mus- mus must t r r. 1 tard one teaspoon of ot powdered V r. z V. V sugar and a dash of ot cayenne t fc z Moisten with equal parts of ot cream V Vi bt and d ve vinegar aG Good o Housekeeping I e l g ue |