Show ii A tr TO EAT itT II I t the be 11 Kitchen hi lug mind LiLa DIll for tor I This will he ha found to bo be entire Iy It from and superior to time tho usual run lull o of food articles In I lint every overy Item la Is II a nugget or of olI nn and practical by h Mill Mar Marquette Quette Chicago to Iu whom all Inquiries bo be addressed od All rights reserved by Bamling Co Chi Chicago rigo cago Menu for Next Three Days SUNDAY with Orange Peal tal Omelet Duchess 1 rep Ovens Co DINNER Almond Soup Tongue flashed Potatoes Glared Been Salad HIlad Cabinet lard lUce COLT SUPPER Chicken In Jelly Celery Brows Bread Tea 01 MONDAY BREAKFAST Fruit Creamed Finnan lashed Drown Potatoes Corn Dread Bread LUNCH Mexican stew Blow Stuffed Potatoes Apple ANlie Cake Cako Tea Iea DINNER Celery Poop Fried Rabbit IL a la Creole Biked aked Sweet Potatoes lashed Hashell Turnips Cold HIli naked Apples Cream Cotten TUESDAY fruit Ceres Cere Cream Lamb ChOps Tomato Puree ToUt Toast Coffee Corteo LUNCH Cold Ton Ue Cheese Spiced Fruit Coffee Cake Tea DINNER Cream o of Tomato Soup Cutlets n a In III Inked Squash Potatoes I Endive Banana Shortcake Cotten correo 11 links Blanch SO III 0 almonds 8 and separate the tho kernels in III oven to u a i No brown Lay these e In curries or triangles In hut but huttel tel toted Ill tine in III center or of each rach put II a can candied died liell cherry herry or a 11 Utile little red rell lozenge around these arrange sortie very thin slices of at fresh cocoanut till the tho pans up III way Make u a sugar lugar syrup and boll to 10 the tho crack degree time tho syrup he be becomes comes cOllies brittle when dropped III cold coil coldwater water tour enough Ollough of tits this over nver the tho nuts lIula to barely cover COCI and let get Iel cold thell break into as regular pieces us as possible Tall Take I aile nod ono cups cup ot of light sugar halt II a cup ot of Now New Or lemmas molasses one cup ot of winter Rne and quarter of II a teaspoonful or of cream or of tartar hell IMI It to 10 the Iho hard hall ball slate Add II a cup cum of at shelled and continuo to 10 boll until It becomes vary ory brittle when II a lit little I Is dropped III cold colli Wilier water Odd two Iwo ounces of oC but butter ter ler and stir until mixed temper from rom Thu tho lIre add 1 it teaspoonful ot of soda Ioda tile Ills III hr two teaspoonfuls or of warm water Rth rapidly amid pour Into but bored this When cold break into Inlo pieces The Tho This French cream is 19 not alone use ltd ul for COI hIlt mn cony ho be used for ai dipping fruit etc Itc mind us It can hO kept quite quill II a long In un airtight jar In ht n a cool place It Iii is well to make mako mar than you Clu require to nt at emu onu time Make It Oil on l a clear day lIay anti use puro can sugar unit lot It stand sinnet hours using It Vo Do not nol up 1111 more than 1 a o of sugar at al n II two taro cups ClipS or of grun grau elated sugar in III II a smooth lined saucepan with n a cult ell II o of water anti and nil an coffee corteo spoonful of at cream or of tailor lurlar Stir until It Is clear and do not tho syrup while boiling All As It hulls bolls smelt crystals will form on the tho sides ot of tho pan llan Take n a small suit piece of muslin or cheesecloth wet wot In cold cohl water and carefully wipe the there o on n away 11 Also remove any scum from the Iho surface Aft A Soon ns 05 large bubbles begin to rise rib Legit to test the tho lIy by drop dropping ping II a litho In III Ice cold Rater Wa 11 or use uso II a skewer Dip the latter In n cold coldwater water then in III the Iho boiling syrup then quickly Into the thO water Iter again when whon syrup can bo scraped the tho skewer Into 1 a soft ball It Is ready to from rom time the tire have IIno ready your nur marble slab or largo white platter Brush tight tightly ly but evenly with salad oil leaving II a margin ot of two oI Inches c or the syrup will whit I run over oer time tho edge Pour four time the syrup into the Iho middle or of slab or platter and let It stand until you oU can make nn an Impression with the tho linger Do not lIot stir It It is 18 too warn or it II will granulate have I n woden spatula or n II paddle rounded nt at corners oil It slightly y mad work the tho syrup rop rapidly In III ono OliO without spreading too much It forms Into a smooth II creamy III muss 1 snow white this up In the lime lends axing II a pow sugar It hands mina m and work It like bread dough for Cor II a few tl minutes thou thell put It II away uway In iii 1 n cold day place pInce In n napkin floured 1 with with sugar may muy I ho mixed with almond to pounded nuts nutH carious and made into bulls balls nod dipped In melted fondant col orld ored with the various fruit or vegetable colorings cocoa cotter care cam mel etc It Il may also be made Into nut creams date creams and n II great varl van et sty ot of delicious bon buns you OU might not dream o of buying because of their tort lost |