Show for fur the H THAT TO EAT WH Kitchen I IIII B r Title mutter calmer ill be tie found to be entire entirely ly Iy from superior to 10 time the usual lull run null of food entities arld In that thil every Item It 1 I Is I at nugget of tuf f IU I RIY wisdom and eminentlY I practical Conducted by my h Im ly Kurt Marquette Chicago to whom all al Inquiries should houll h iu he All Al rights r by It Co U Chicago Menus for Three Days SUNDAY SUNDY DAY V V Fruit Frit Cereal V Pried Fre tid Cerl Tripe Tr CrAm V Coffee DINNER DiNNEl V Pure rl of oC l Lamb amb IAmb V Mashed Potatoes Stuffed Walnut hila biti Cheese Wafers Wafer CheH f Fruit Tapioca Pudding lpg Coffee V suppeR Cold Meat P Meat SP I Bread anti and flutter Butter Buter Ird Cinnamon Huh Bun Cocoa Cco MONDAY BR BREAKFAST Steamed gleamed Fill Figs with f th Cereal CINal Cl Broiled Bacon Toast J ggs KS lj L I I 14 nION lurle ProwlS Drown Brand lra I V J Croquettes Lemon omon Sauce cocoa Coca e DINNER Clam Broth rth Thin ln Cracker stuffed Olives Olive 01 Hahnl of Duck Creamed Pea Iu P Mashed Celery Clel Salad Che Halls fills Apple Dumplings 1 Sauce Coffee corre TUESDAY TUE DA y BREAKFAST Stewed Stewe PruneS Prune Cereal Cr ll PorK Iori tenderloins tenderloin Pred l Apples Annies Wheat Coffee Core LUNCHEON Cheese Che Pondu Parker House hulls Bolls Hols Cheese Oh Croquettes Wine Sauce uce Tea ea eaD DINNER D 0 N ER Bouillon in Cups CUpl Salted Wafers Corn Cor Veal tl Pot Pol String Pie Ill with Beans Bans Dumpling Waldorf Salad Bice Hee Pudding off Cul ii Soup ull cut Ut ul one hunch bunch of asparagus Into small 1111 pieces reserving a I few nf of the time green tips this which boll itoh by themselves s separately hul ly Boll Itoh time the until very tr tender lender antI rub rul Ihl through a u selve eive Into 1110 limb one aie p nt of oC good rich to 10 boiling point anti and ali stir into U it I one tablespoonful of oC but hut butter ter anti and all of hour flour rubbed to a 0 paste Stir Str until It thickens then add the Lime I he reserved green Ilen tiPs 1111 season with salt nit and pepper anti and serve len very cry hot Mushroom mi sit r ROli 50 II I Cook Cok can call of nf mushrooms In water wAler a It hap I leaf lef celery and a little Ito pars vans parsley icy ley When lender rub mob through u mm ro sieve aleve and return to the liquor In II which they were Auld Add el to tu this one cup of ot milk bring to 10 a boiling point then stir In lii one on JUO of C butter buler anti one of lout flour rubbed to a paste When iten It II PeRuse begins to four thicken season 11 with Ith salt and ant pepper Serve r steaming hot hOI 1111 I lean It Soup Somi ii Soak one on cup of oC white beans In water over night CUI In lii 1 time the morning pour p I time tho water sater oft und cover with wih fresh water then linen wlter simmer ni Int gently until tender which will aill require from Crom two to thru three hours hour When wil Ct rub through a colander rolAnder or sieve return to time the kettle season leun with salt Miner and ant butter huler bring to 10 steam steaming ing lur point and amid serve erve hut hot Cream irla Ill of 01 C I tine I Soup p Place Pin one quart of oC stuck tuk made from 1 turn fish lh bones bunes In iii a ft I saucepan add to It I thru thre lt 1011 of tf f rice 1111 boll gently for one Then risen add odd to It one cup cul of ut milk mik bring to steaming point anti and servo sivo while hot latia tim nl a I 1 I I Soup Sun So mm i Place Ilace Pla In a II saucepan three small mal on en onions onI ions I n one oils carrot arrol cut rut Into Inlo ImAI pl pieces ce a 1 small white turnip one bay bayleaf hll bayleaf leaf leaC two to or three cloves cloe co a small blade of mace mal cover with wih cold old water and amid lm olin mer met gently for Cor one hour When the time vegetables ats III tilt ill ni tender rub them through a fine lne fl leve beve return to the time liquor In him which they lle were bulled amid add one cup of milk bring bril to 10 boiling point then stir In one tablespoonful of utter buttes and amid ont one or ur Hour rubbed to a paste Stir Str until thickens with suit and pep pepper pepper It I son season son IU per saul and while hot hOI Clum Cut tam I Ii 0 Chop Chol limp one aie anti and 1111 one hal dozen classic clams carefully strain and amsil ull heat hea t the thu liquor ku p It hot put tIme the Ih clams with a onion on to cook l ool with wih a n aquart quart of ot water and anti let them theism simmer for Cor thirty minutes then thell add u a I pint vint ot of milk mik anul when hen It I bolls boil holl thicken It I with wll a ft I tablespoonful of ot but tir tl anti and ROl one of Hour flour rubbed to 10 a n anti and blended with the hot limit china Juke Juice and ant two well el ben ten eggs P OD ni n O In 10 It tn Inot te 1 it anti and Ind pepper and serve sere quickly A little I io u u I t f I 1 L IU OL t added to 10 the bruth mixture Inquiries Answered V S f 1 A B Ji writes Vf I haw rend read which vu you li In lii 11 tilt fhe Ih I Paper with wih great Interest for Cor tt a C long bug linus and RII now rOI feel ei I that thai 1 J um II to ask a mt question I have hn e seen HO NU often ut at the time butchers brains which they tell Jl me me alo hut but n nB aim I mild did tie not limit know knot how hol to 10 prepare them have haI never lIel bought any Would you ou kindly give mo me mothe 10 melie the lie Information V Broll Sonic time the brains In cold col water for far ono one half bait hour then remove nil tho tue skin skims see soe that they the are nto perfectly cleans clean anti free from blood Tie Ilu loosely In lii 11 a 1 piece vices of ot thin cloth nOi vince place III In boiling water Wlter with wih one Olle onion ollon two to cloves clove coe one bay lay tIn leaf leaC anti and stilt rait al to taste mute tIMIt Simmer gently for Cor twenty then remove allots nil all ni the time water to drain off oC remove the cloth mash with a I wooden spoons spoon okell of oC two then Ihen stir Into this tim tho yokes eggs mInd and Juice ot lemon over oven tim tho lire fire anil cook until It Then risen remove lre form Corm Into croquettes dip In Ira beaten beat n egg og arid brood bread crumbs and Ind fry Cry In Pm deep fat fRt These may also be he cut Into small email pieces after boiling timid lne serve with a 11 sauce uce Mrs Jane W V writes n I have looked In over cookbook I could get gil hold of Would for a receipt for Cur or fruit Crull cookies you ou 1 he lie to so kind an nl to rime rne with one through time the of at your paper er Bent Heat to a 11 cream cup of oC but hut butter hutter ter with two Lo of lit sugar then ink add one cup of oC SOUl gour cream In which one teaspoon teaspoonful ful tul of oC soda potla hUll has been dissolved Mix all nil allwell well together then season to taste tARlo with vitti nutmeg and cinnamon mimi add enough Hour flour to make a 11 dough clough stilt stiff enough to 10 roll rollout out then multi add one otto cup of ot chopped rule nils Ins Boll Itoh out mit very orY thin on n a board cut with n it and bake JulIe in mod mae hot mat oven |