Show L WHAT T po a aYe TO EAT Ek a i L Valuable the thi ini III ICU Koom taut oIl IM Din Ulu Dinini Ulua for J I po a aYe This matter will be L found to be J entire nUre entirely ly Iy different from and to the usual run of food articles In that every Item Is n a nugget of or culinary wisdom and eminently practical Conducted by b bJ Katherine Katharine J Kurtz Marquette Building Chicago to o 0 whom all nil Inquiries should be hr addressed All AI rights tights reserved by Manning Banning Co Chicago Menus for or Next Three Days SUNDAY SUNDA Y BREAKFAST Drape Crape Fruit Cereal Cr Cream Crum m Panned Tanned Ham lam Cream Gravy Whole Wh t Mulling MuNns Coffee DINNER Clear Tomato Soup with Croutons Olives C l I rr town i er f IAmb Suco SAuco r F l l Turnips Turnip c rn Salad French Ute t hl Croquettes U Wafers lm Pin a epic pic Cake Coffee Colfle SUPPER SUPPED Shrimp Salad Drown Brown Bread Sll Sliced t Oranges Citron Cake Cocoa Coron MONDAY MONDA y ST naked Baked Apples th Cream Croom Cereal Croom Broiled Finnan Haddle flaked Potatoes Popovers lop nr Cocoa LUNCHEON Cold Sliced Ton Tongue cue with Currant Jelly Jell Sweet Potato Croquettes Croquet E Biscuit Canned Peaches Pooches Tea re DINNER Cream of ot Soup Soun Salted Wafers alit fled Squab l on T ast ut Ius with Brown n SaUlt Sauce Mashed Potatoes I Sulad Pr French Dressing Chi Ch hI rue P Wafers Wafer Apple ll hard nl Sauce Coffee coa TUESDAY TUE DA y Prunes l Crean Lamb Iamb Chops Chop hola Potato ekes Cakes noli itolle noliC CofIe C Oyster s Steamed latUf Mend Stewed Slewed Apricots i Stange SI OlIo Cake l a DINNER DINNEn Vegetable Soup 8 lup Stuffed Shoulder o of Veal Peal tal IM Stewed thing b l lne lace Ihl Wafer af u Date Custard Coffee TOASTS Thc These e would woul 1 l h bt more popular If Mi Ih how thoroughly useful they may milY 1 he be made madl They may serve at ru II the III saving earing clause elau when the In Ii larder It la I all an but t Im amply mr iy and wn we ur ar i all I upon Otten to entertain an as un vt ti rn ml Otter Often the these s tempting vii III uti v va a II dainty ff d r when other tads l ore It r r I re They lb may be served nerved an as u II relish rII h hor or It If nf ot sweet lIon they IhlY may 1118 be th the of or n II little home dinner They The kl acceptable additions to la the I h l r uk fast fant luncheon ur or supper menu an lid i al alwa t ways trays wa their u quality and UK tl recommend them They th fh y are u fI fIt t various modes mode of or treatment n nUl near ar b be Ie of ot the th soapiest l ant nd con en 10 form Carm to the tho th clo 1 economy i Or r d to 10 the demands of ot the most Sumptuous hate tute Th The savory toast to I must be l quickly quick I mule made n a n clear strong tron Ore firs rt s ht tin the moisture of nf the th Is 18 Into 1019 thel Il II kinc tithe the tout toast aft t 1 and It fresh tasting tanting while white the t e outside out I Is sweet et ert ii and brown Savory or toast tORII must muni mu t bo 1 0 served l the Ih moment they at are done and no noV kept healed for lor any anT length of DC time Toa Toast t Beat two eggs I light add half a I cup of or ormill mill quarter i or if f I a of rM salt and aud a lath dash of or i sever pt r flavor with wit a tea ita of on nn Juice JIll some nm me resale of at bread toad tIN scramble the Ih egg ege mixture and RII li heap ap nv over r the toast and sprinkle lightly with minced parsley le Toast Put some om lar large pl pieces cw of beef bf ef marrow In Inn Inn Ina n a NU pall with a little salted trolling water r and am let It stand for tor a few tw minutes minute then drain oil oft th the water valet through a I tine flair till Move Mert lito flare the Ihl marrow marro on Dome acme rounds of to test Jt and pla plies In iu a hot oven for tor a II few Cew minutes Sprinkle with salt Halt cayenne und arid and anti sires f v very ery ry hot lied Heel Ire TIM The craps remaining r ot of cold old boiled 1 mar may be he used for this dish Mince HR as II finely tin as all add a little finely chopped parsley panic Salt aalt It and Inti pepper to tote tit te Work the tho th mixture tutu into a 1 thin J paste at M U with the ha yelka of el It rg AH as h ht hot t as possible pos possible po sible over hot water eater thAn then spread on thin slice of ot toast sprinkle buttered bread brend bf womb OV over Jt T the top adding IId n a 1 few drops drop of ot mushroom catsup to each mch Slice if or toast rind and brown quickly with I a salamander r or orIn orIn orin In lower oven ann of or th the ci gal Store URn lave ready thin slices of oC bread brad toasted t Tight light brown Heap prated chr on top sprinkle lightly light with mustard cult and a 11 Mk 11 tk of cayenne Set Bet In a II very try hut hot oven on lust jutt long Ions enough to melt the cl cheese f c slightly then serve Hr 1 toast luaU Thoroughly clean and allet an ns a many anchovies aJ as will lx tr erush h th them m a sliver knit knife Put Tut Into Inlo a I a Mure sance pan with x me mr salad oil ol Warm wann and M set foel wade H uI ide I f it 1 sumo il sit r ea s of C read bread nearly netly hull halt an Itch h and trim tram them IT la I on all oblong shape toast them on Oil both Loth else HI basting theta first with a Uccle oil ad tho ho anchovy over thesis th e end prin kl hi k with i 1 a little chopped parsley I t ro rory v very ry hot hol Tiered Mont on nu Toast lw n UPI cups of or fla finely ly minced meat mAat v may inny Inn be b ono ane f rr huller butter one of or dour ono I IM f C iii M cup of or water wain or stuck stock a 1 tech level 1 techI I I i ej of ur unit sail half a tiC t f tp fp p 1 It per rr un and l gin Tinner lr er awl and nutmeg in to taut lash Ill IH wu the die butter in lu a frying fry In pan and mul tin th u n uin in H l the ate Hour St lr until smooth mid II It I waI wa vu vur to I r ft et 1 stack t ick unit and then the mat matI m ut n i I allo to 10 conk Ilok for Cor or 10 to fin finI i oa i of or tim last t A gg SK limy 1110 be Ii pi pt red IKI 11 on till top tOJ of 01 lICh each slice Hal lia l tut ut n R as many alien of ot bread M U are re 10 I and trim ort oft the tie tout toast them Hum Humi thema a i 1 Retie Ull brown and lay on each shire Ilk ni m very ity r thin chops of or sat nun with pepper r and rover cover with but butI I ml rl r d paper place before hetor a 5 brisk lire flee i Ir i II minutes minute III When very tr lint hot ur r liege on un a hot lint dish garnish with y andul anil III cut ut lemon anti serve rv at III once onci haled rail rut b Ion nt Illic the tile finely minced melt meat of or till tillIn dais it In u Ii with a II glass triA ut ur 1 alit III slid and on of or vinegar HIM and 10 t 1 with salt nail und pepper J pit r and u a II I It 1111 Cook gently for tor abut l u in mm mIT nil n nI I then mill add two Iwo Of ot VII l in r with B a 1 Stir n II I w I well egg 1 yolks Ik sad mul odd Ull Mal MalI I II I I I lit tin hand ml to 10 thicken slI Vt 1 it n hid ht serve on Nt thin dire II of I tau I |