Show n K WHAT TO EAT A T I II fur Ilio ilie 1 I I Iv a Kitchen 1111 nl This matter will wiil be hI t found to be ht U en Ill different fr frau m and sui 10 o u tl usual run of ot fund feud article articie In that every Item Iem Is IR It a or culinary 1 wIs dom dam and an eminently practical Conduct Conducted ed oil Gl by bI I Kurtz Marquette building Chicago all al Inquiries should houM be b addressed a All AU rights re oe reserved reo served t by U hennIng Co 0 J Menus for Next ti crus SUNDAY Stewed prunes Cereal Cerel Cream Creast e omelet Corn men I I Coffee con I DINNER soup h Arle sauce Stewed Stewe prunes Mashed potatoes if J Celery 1 ee Wafers uddIn Lemon JAmon Lemoni a I i j of Salmon salath Whole Wheat ht lund bread Ird Canned plums c J Ceu j I I a MONDAY Steamed t hg In WIth cream eream am C t Cream erl CreamS Scrambled rambled S I eggs WIth Wil tomatoes toto 1 Coffee co cake Coffee Co LUNCHEON 1 WelSh toast Gina alq cookie j Tea TN DINNER Cream Crem of ot Olives Oln Q ar pe jelly d rabbit Cream Cm gravy sprouts Potatoes tatt lettuce salad lad lr I rh dressing heese h e Waters Wafers W at I Fruit Frit blancmange Coffee Coffe Cr TUESDAY Fruit Cereal C rell Clam fritters Rolls Coff Cof Cne LUNCHEON I Lobster a la Ia fa Newburg NewburG larker Ho house Houle o rolls roll I Stewed applies opple Cake Calw Cocoa COCOI a K CINNER Cream of carrot soup Mixed pIckles Stuffed Beef Belt heart ht ort Stewed turnips Sweet potatoes Corn salad Cocoanut pudding Coffee Col Pickerel T T Take ke he lee remain mal of f pick JIlek etch eret r t Carefully t Into Inlo small Imal 18 being beilig jn sure to t remove all an bones b oUs anti and fk JiCe In a bowl and ud pour pu over It Ita Ita Ita a J dressing stand ld In iti li a t cool enol t roil M hour hur or two Line IAn u a salad bawl with lettuce leaves place on this iUt thiS te ash b jh sprinkle over oer it a 1 Mile Ut chup chupp pd parsley and garnish with rings of or p eggs el i a tIne fine head of ot endive wn h Highly and amid pick oft off all al th tb the blear h d I Place these th In M air I ban in n ready Ia to use uee arrange on Oi a aOn 1 11 t On the Ih leaves lea arrange the Ih placing the heads heal In the III ten cen n nW bodies W le extending outward like JI jn of ot a wheel wheat Ih l Pour over all al allis I is French I dressing and garnish witti lt parsley HI ll of or lemon Ilmon and end tad rail radI i I Jiu cut to resemble tulips 11 pt Inquiries Answered Mr II 11 15 It Ie 8 g Wiltes Will Wi you kind l bli h recipe for tor 01 an af Inexpensive toi cake cek I Cake fak 1 Cz 0 U Lii tw tWO tW ounces Wheel of ot butter with OIl oae miti H granulated sugar u ar and Ind then bent beat Mit lip r ii t II very veil light and creamy with wih t hi 11 w added ade one ut at It a Im with beating Then add halt half a gil 11 U bt WM water Mer or milk mik Mix I tu Iw Iwo tea tei n U of taking fh with t ta lu u OHM aws el e a lf d font ler and stIr Ur this lila Ills Into th ni t beating until the th tha hi 1 a tea 4 I Ii light lt and antI sm nh This IM I a sufficient amount of or flour our tAut but bt ii on the kind and quality Tl Tt butter must mut not run rn toi to tob b hake IMke J In jn two In a quick I lt Ic Ig I an recipe that of a been dosen or 11 nv Or re variations l may 1 b b and Ild each ll MUt ti in u tiT manner before addIng tl theto Uta the whites hites whits put In last Jt U Us any an or desired Uk lake Wih V 1 tg When ears are a scarce larr and anI high hl this e will Wl be b found rond quite I H plain cake k If It I baked In layers layer fr frh a h rich filling 1111 may tnt be b used uN It If tit 1 Ii cake gating too to plain 11 n Il tt t one and AI cups of at grant te to a n cream Orm with tb two of or r butler then add one On rap cap of or rl nil h milk lk alternating It two cups ur It f e sifted fM Hour mixed with wih taO tG level Inel tea tl I powder fleet eM the hotter batter long antI and anI well adding a a tea teaspoonful teaspoonful I spoonful of or flavoring Dike Bake In a 1 in moer Oder nt It l I hot ovin ovit 01 fur fir I 15 If in inor i II I or OX half halt un an hour for tor a it l af Sit eps limit II rail I M f D li M ii If I hi ui 11 Is Isser H Hever ser Her used u In cok will i you kindly give a 1 good goot 01 WA of and anti lag Ing it I Have 11 tb Ii ilia M washed and andr r leaned bailed lust list halll it II In II half hilf then put Jut U IL I into a It kettle kittle with WILh n IL 1 gallon allol of o uI i i two 1110 t tutu Ic nu ii II I r I iS two cart tit H two part jet of oC u it root of Cei y r t tes 10 o of or parsley ll u a doen el eight ht cloves two tso te of if aalt salt and quarter of at n a pound of ot hed barley I ook ok oker vet er el gently annily until moat la Is I my Iry then lI i It to a hot dIsh ll h An the he I liquor let thin thui ciol coul md nil I then hn t I h rt re it remove 1 move all the rat fit and Bud return ret the 1111 h In nh In tu the tie tire fire and thicken with it i 1110 oo o table i on ii is of or browned n iii ii t Im I ut t the Cheeps tongue Into Inlo thin slices and the Ibo I meat from the lie heath head into neat die dl aol and an I heat neat up III In the tue then serve with III lit I tic tho ti dumplings egg en bails or forcemeat I balls hall I 1101 1 ties l Mrs IIA H n N B D writes rites Po Pt you con cnn lUr lied fried cold boiled potatoes very In ints n 11 ts 8 they tb are re usually done donI yes Most Moat lI ka allow w the potatoes tn to become reid cold md nd solid before frying them If the th witter kind are used the starch grains adhere re ao 10 closely together they are not easily separated by hy the th Juices jul and lid the Ib coating If of ot fat Usually sur lur i each fe or slice Illee Of It potato make mak It U still sill more difficult for tor the work to go on In The Fhe best way to fy ty old boiled potatoes is III i to 10 maxa muo them In Ill to bashed potatoes anti and for this method of ot fryIng tr It II U Is I better belter lo to uw use boiled potato lIp antI chopped hopped while williI still hot und and not al lowed Jawed to got ot cooled cool Id at all Willi IX Iu J Writes Writ Is I there my any dietetic reason why tomato sauco Is Ii with Mth linked beans or oi Is It simply a lOut lOutIe lOll let ler Ie of taste lOlle The rhe digestion of ot ina peu beun nail ami len Ion lentils Ills 1111 is aided by the ordinary OI food ad IdI H Ha a It feet fact recognIzed recognised instinctively by h th tb tat I Miss M F I 0 O writes Can an n jou 11 me hIe with a recipe for lemon 1 warn war t M Measure two cupful of ot Hour slid and sift Itt again with three level lelI till tuM spoonfuls l sugar two level fills baking powder lOWder stud and a 1 pinch of or salt al add two well beaten eggs to a pint lInt o ri milk and arpi two of or hut huit f i and grated rind of or a lemon Mix lIx M tl a i i thu batter bake Uke and serve eerie lit lemon honey hone I I |