| Show av s ant TO i EAT tl I the rho K nd iliac roe will t h 1 e found t to o bo bit entire I ly different tram hind Hll superior to 10 the usual run rUIl ot of food fond articles In hr hot every evory Item lal is n nugget ot of culinary wisdom willIam practical conducted by Katherine hurts Hurt Chicago to whom all Inquiries should be r d All righta fI h by y Varmint Co Ce ago Menus for Next Three Days SUNDAY I f cell cerl Melons Cereal Cret hl I fried 1 Crean Coffee Cortel DINNER Mint Blurted Tou each Cobbler t 1 m Coffee SUPPER auppErl Creamed 11 on Toast S mil flutter Butler Fruit Cocoa n MONDAY MONDA Y U Ce neat Create ironed hl I Coffee LUNCHEON ou on roast Peach Cream Ten Clear SOlin hailed 11 Tongue J Potatoes Creamed hew I Cucumbers Green Grum Apple Pia Gher p tones orra r I TUESDAY Y 1 Iced Cantaloupe Cereal Cream Tomato Omelet puked d Potatoes Dry Ury Toast Coffee Cortee LUNCHEON Croquettes Tomato 1 frown on flutter Fruit It IS DINNan DINNa hire ilkI and Ten uto nl t l Idea I Peach Pudding Foamy Cheesy I o Imo nl Ming I Stir together oar teaspoonful or of stilt on one of oe tine one Olio I ot of butter or r 01 n lepper It 01 mill nud Oil ono teaspoonful IN ot of II dry mustard U I to this add thin 1110 well h beaten yolks tit or Ihre cu eggs all 1111 well tutu 1 or of 1 n cup ot of thin Ihn Julio Jullo of at twit lemons lemon the Iho whites tit lit the Ille eggs eRK which lIwo been heen beate m to n 11 foam and on cup of at rrt en om am IlnI nil In ht n a double boiler timid until thick Hasp NOli II Hoak mho large In Hall salted 11 water for tOI ont one hoar drum Pineo tho Iho head In 1 a ket kel Ile ot of sailed sinter nud cook mt 1111 III render When done Ilone take from the 1110 II and drain trim trim art orr the lop olt or of the Iho florel u mil I br rink into tiny PK IIII the 1110 urn Lilli ress 1 a title slater III Pal two ot of butler d II r nn mil s when vien hot hOl In tWo uC of flour and cook three Ihre then nud gradually one lue quart or of milk IllIn III const cook for rOI hive mid the tho sifted with nIll salt ull mad PUt I tit Ih Ihn Inu IhA In I aari unit when hOl herl hc rho d dlce ot l and soak halt hnit n a lend ot of coull In III for halt hult nn 1111 hour mid In III slightly salted water watern n nu 1 i Iho f 1 r o els 1 1111 aUlt c HIke II a dish tl tn pluro 1 it tit or the Ihl IA 11 thin tho hot tutu tills thin II a or nt 1 s duet 1 over ovel with II a pep ler and salt Hall Continue Io 10 I 1111 nail lu In In ers Ill until till nil are arl Il td one cup CUl I till ful or of Crellin sauce from Crom the lire owl amid In III the yolks ot of two twit eggs which i hitt n been slightly beaten h Anti tn III lit of gourd mid lastly lulu whites of Ir the ellI eg b p pour tills sluice uv over r the Ihl lop 1011 and with lIh brain rUmbA crumbs dot Ilot over with n of oC butter broken Inn hit bits II In the oven mind bake bako tor plat hlat An hour lour Nerve Hune hot Fritters oah sunk HOlik th the In III slightly salted water r for tor hair IHM rot nil hour drain and bull boll III ht salted 11 w until rather tender but bill not nol clung Into old cold tenter when cold break spurt the Iho dip theta into n a thick creams sauce nud then Into anted o to 10 which has In added 1 n few ow dashes ot of let Irl them until coil finer In II a rind plunge Into Inlo hint hol tilt souk couk n a delicate brawn |