Show r I AHAT A TH FAT roi fOI time L jv Vy I IM 1 lJ LM I Kitchen J This Thill mutter matter r IIII be found to be en entirely tidy different tom from from anti and superior to tin the usual run ruin i tin of food articles artl lH In that every Item Is III l a t or of i will whit and eminently practical Conduct Conducted ed Ill by Kurtz Marquette building Chicago to whom nil all Inquiries should be hi h sed All Mi 11 rights re reo reserved served sete 1 by Co Chicago Menus fl fur r Next Nast elt Three Days UnIs SUNDAY SUNDAYS VAST Grape Fruit l rull I Lamb mb Chops Chope Potatoes tl Cereal Corea I anti and Date Coffee Cottec 4 0 Clear Soup Si up Cider Chlor Saud Potatoes Potato l 1 Turnips t Wafers Apple Coffee Cottel and Potato Balad S lad Ca Ck Cheese t Soft Soh Canned Fruit MONDAY mUlA In ST Water st Orange Oran Thin Strips St and H ss Mine Minted Potatoes Cereal le Caks kee Syrup S ruP Coffee LUNCH a SPeed Sliced Tongue vett Potatoes Tart TArI T Tea o Onion Soup Steak Mushrooms flaked Baked Potatoes Stewed Stew Carrots Carrol Lettuce I tt u e Soled Salad Peach leachm Tapioca Coffee TUESDAY Fruit Cream Chipped fleet Hof Cream Crimm Gravy Lyonnaise Potatoes Holl Coffee COrelli LUNCh ChIcken Gumbo Whole WheeL Wheat Dread Bread read Cohen Celery Grated Cheese linked Apples Tea Cream of ot Corn Soup Fricandeau of ot Veol sal Drown Brown S Sauce uce Drown Brown Stewed Tomatoes Cabbage Salad Pleating Floating Island Coffee Various Kinds of or flutter Duller Th These e preparations lre which are served In the manner of and either hot or cold have a foundation of ot butter and end nr ar ore rich and an very delicious when skill kill skillfully fully tUlly made The rook cook who Is toaster roaster of ot the art ant of ot ran Invent a aIret great Iret variety of ot these thet e butters butt Those e which are 0 made and amid served 1 hot require more care than the tho roM cold mixtures The latter however cannot be 1 made by an nn Indifferent or cureless careless hand h as us o their th lr tureen success ll depends on the perfect t blend bind binding lag ing In of or well selected and suitable in The sauces that an arc Intend Intended Int nd ed oti 0 1 to be served cold collI saul and nd thick must be kept to so from the tIme beginning and not allowed to become oily oll ANCHOVY Drain a bottle of or anchovies and soak them theme In cold water wlter for two hours Then drain Iraln again and wipe dry 11 tho hm bones boileR and anil pound the fish Ish to a paste in ina ina a mortar with Uh twice as III much butter as u I fn hoI full through a i then thon worK wort work In inore ore butter bu t and season seaon with a ii f g nt ot I t cayenne this hits butter Is II Ural U 1 on em I tUU t add a little lemon Jula Bome ome C ilk spices anti anil chopped OK on nud n Place In a over tM tIL fire tIn S about half a it pound hound of ot butter let It I t set get quite brown bronn then let It PI Vim PUI t a it I cup tup UI of at vinegar Into another fi UI pan with a it little and anti boll bull Tin re red r d hi d one third When Shien the til i Is I C iuli quilt cold oitI put pilL In III the thur r ami stir MIll It over hunt hot vater ater II t if II Ii I rI din dinto mixed then pour t In Into Into to little jars Jarl hORSERADISh This Is II by pounding I Anti III In a n Il until well II mulled mixed pOl anti and a mUll vinegar If It you Oll It haup hl III The quantity of oC I depends upon Its strength s l hei 1 a dozen shrimps or r lf I alit nl 1 l the th lute on tile ulM of or butter In a is mortar untIl lul IlI I zed lut Put Into Inlo a n a small mall nn I mid Mt lilt over another Q i ing lag water and eok for or an au hO II hn through of rut r off orr 1 a It Ia into Inlo mu little cakes On MI if are ot o f the time of ot a Q dozen dean llan 1 0 lr l pr In n a mortar and up t ti h tl u 1 paste Jute with Whim two tso of U IJ g butter hutter add the lie butter hulter Iron m the tilE celler r anti and nn pound anti IronI I I then theft rub through ugh n a ayou 1 I you can obtain lobster Iob corRI UM iii the shrimp sIli but pound the th 1 with the time butter and then lieu add the tb sin shrimps Imps rest rent of ot the butter buU r and anu pound again Shrimp butter I It ig nUan added to saure to give It n I richer color colorI I ii II Ii I il cc it Mr Mrs K It l C II 11 I would like lUte rt 1 recIpe for a good fowl 1100 1 molasses pudding to tobe t a alie be lie bulled boiled or steamed Mix lIx one cup rUt of or chopped suat with 1 three cups cup of ot flour Hour titus IIII teaspoon ful tul of oC salt BaIt one of or cinnamon and half n I I teaspoonful h of ot cloves clovell allspice III mare Inane Add Ad a 1 cup CUI of or ston stemmed d and an LI chopped date dates and a pound of lit s seIt jl d 1 after with Hour lour Then Thon add one omie CUI cup Of ot milk and one cup eup of or o molasses with a It of at 0 C soda that has hall ha been icon dissolved In a 8 little hot rater lIter Turn rum Into Inti a It buttered mold mol cover closely and amI steam or boll boil steed fly lly IJ for Cor three hours hour Serve Sore with a 11 tart tar i fruit or Jelly Jell Mrs r C W 0 n C n rite When It I la is con ron convenient will you kindly publish A n teeth recipe for a cold prune ru n pudding Prune runo tapioca Is 18 very nr nici find and easily elIf mode matte Soak the prunes over Oler night aud aul aut In III the morning cook them In a double boiler when they this are plump and Rn tender tende sweeten to taste Carefully remove the hi I stones sail and drain oft off and ma ur the thi syrup If Ir thle Is s 8 not Ilot a It pint lint of or this limit Ihl add adul sufficient water walt t ti In mak tin th quan tit y MI Alii to tt Him I Ii it half hair lual f a IL nip up it nr if f sugar and rook cook until th syrup is 19 i tr Then add the well bout beat n ii IIII of lr f thi hll gge |