| Show 1 I t TO EAT 11 the lug If null mul VilLI tor This matter will he be to be entire I ly Iy different from and superior to the tho usual run of food articles In that t every I Iem Is tL a nugget ot of culinary wisdom and eminently practical Conducted by K atherine I Lu lz Marquette I ChIcago to whom nil all Inquiries should be addressed All rIght reserved by Co Chicago Menus for Next Three Days SUNDAY BREAKFAST fruit creel Cr Cream am roiled B Icen Coffee Correa DINNEn Cubist Soup le Leg or of ro Caper Sauce Bauco SWe Swett t Potato to Tomato Halad Mayonnaise Green Pin Chee Cheese e Correa SUPPER Oysters Tomato Teat Fruit Compote AnA Angel 1 Food Chocolate MONDAY Cereal Cream with Onions flaked Popovers Coffee COrree LUNCHEON Creamed Deet wheat and huller Butler Chocolate DINNeR Chicken and Rice nice Soup ailed fl OHI Oyster r Boiled Ulce lUce Staffed Tomatoes Cucumber Jell Jelly and Tomato Salad I Tench Cheese I Coffee Cartee i TUE TUESDAY DA Y tin PAST C Cream Scrambled Eggs on Ton Toast t Browned Potatoes Oems LUNCHEON DRIon Omelet and Creamed Potatoes Tench Cake Ten Tea DINNER T Tomato Chicken Plo Mashed Potatoes S Peppers Cucumber Salad Cobbler with willi Sweet Cream Cheese corteo Ilace one Kullon at If washer aad care fully rully picked over e In 1 n pro serving kettle and odd one quart ut ot seed Hel and one quart of oC New Navr Orleans e Boll for hilI f nn hour Illi glass can to overflowing and LInd seal Brul wh while 10 hot hol Canned lo 0 w In n a pr preserving kettle seven pounds pound ot of elderberries one pound ot of seeded three and pound of at sugar ular nod half n a pint of oC hest elder vin I gar Cook for 10 and place In hot sterilized In lass s jars and sea seal seal l and Grape Jelly Wash 1016 and free from alerts of oC ripe elderberries asi one of oC ripe Concord grapes In i n a aning kettle and cook slowly until thu tho Juice freely pour them into Inlo n a jelly beg and allow to drain until nil 1111 the tho juice I is extracted Add to ono one pint of oC the tho juice ono mw pint ot of granulated cane put In n the preserving kettle over oer tiro Iho fire and stir until the sugar Is hI dissolved continuo continue to boll the tho juice JUleo and aM sugar tint 1 a little placed on a 11 cold cohl saucer will slit Ion an then rem remove avo from tho lire are and tour huh nto hot Jell jelly glasses and pour Over n a thin thlu of melted utter the tho Jelly is IN cold and stiff Cover COer In the u usual ual Wit wary It if tiro tho i Is not obtainable the tho jelly will h b covered with rounds of oC paper dipped In the white ot of egg Carefully wash and clean nine nino pounds t ut or elderberries cud oncI drain d dry lace throe pounds of oC brown sugar 11 Ill n a gullon granilo kettle add one pint ot of best heRt ruler vinegar place over n slow Ilow fire and allow It to come corne to the tho boll Add tho rles to simmer for two 1111 n half hours cheesecloth tags IIo In IJ III ono one unto each rach or of allspice and cloves and add to the tho berries hall half lIl rot hour before the they arc aro done lour four Into hot gIll glass IS jare and seal Heal Place are pint ot of bent elder cider vinegar in III ina A preserving kettle with four pounds lounda of at best bost cane sugar add udd to this two ounces of whole cloves lint and two ounces ot of stick cinnamon broken Into hits lut the Iho spices Into little cheesecloth bags and remove tram the Iho syrup Ur In tho rho ber bel berrice ricH rice Walh and pick over oer of DC the and lifter after the tho syrup 1111 has bolted for 10 minutes m nUI s put In the berries and let boll holl up well II skim out and place In hot glass Jars end where they will keep hot boll down the tho t to nail pour over Ilse berries and eal While hot 1 ro fa ono ibort ot of the tho Juice of oC the Iho elder berry borry add four tOUl quarts ot of outer mul tour II Pounds of granulated roue sugar place I together In in n a stone siano jar and put pul In n a place Illace Keep leep well rove covered red nail skimmed to tor four week then strain and bottle hut but da not cork tight until cold weather Tho fhe wino Is culled callet Ito tho Kings wine 1 Wino the tho on 1 a dry dr day and the tho stems To each quart of tho rho blossoms add three pounds of at granulated tl cane sugar and one gallon ot of water Holl nil together and allow In mind In 1 a warm place for three o days dill add this the beaten whites of two eggs eHl two ot of yeast and tour four tablespoonfuls of lemon Jules Al AI low It to stand 8 one week then thell add ono one or of seeded pinto o in III n a static Jar and coVer w well ll and allow to remain until when It will be per feet In flavor and color and ready for use |
