| Show MM r rw Valuable for 1 ill T To 0 EAT time thu Dili n In j J Tl hl j matter will be he found to be entire entirely ly Iy different traIn and to the tIme usual run of oC food at articles tides In that every Item Ilem is a II nugget of or culinary wisdom and eminently practical by hr Katherine Kurtz ln Chicago to 10 whom all till Inquiries should be addressed All rights reserved by Manning BannIng Co Chicago Menus for or Next Four Days WEDNESDAY Y BREAKFAST Cereal Fruit Cream Dried Beof and Scrambled Eggs Corn Oems Genie Coffee LUNCHEON Scalloped Oysters Celery Cottage Cheese Hot lIot Gingerbread Cocoa DINNER 01 Cream of Jf Celery Soup Drown Brown Pot Drowned Potatoes J Cold Col Slaw Show String SirIng heal Salad Sal d dApple Apple Coffee THURSDAY THURSDAYS y S BREAKFAST Sliced lIa Cream Cram Fried Bruins Bacon Creamed Potatoes Cereal Griddle Cakes Cak s Maple S Syrup rup Coffee LUNCHEON Clam hoof Heet Croquette Stowed Stewed Tomatoes Slaw Siaw Cocoa DINNER Vegetable Soup SOUl Turkish Tongue Hlee Glazed Onions Spinach Lemon Meringue Coffee C FRIDAY FRIDA Y FAST Cereal Cream l EgGL Potatoes Halls Coffee Coffet LUNCHEON LUNCH CON Salmon In Potato Cases Combination Salad Duller r Cakes Tea TeaS S DINNER Clear Soup naked Flab Fish I Ih Mashed 1 Potatoes Stewed Onions Slaw Siaw Lettuce Salad Solad Orange Cream Coffee V SAI Y BREAKFAST Cereal ereal Stowed Prunes Codfish h Cl earned Potatoes White Mu Coffee LUNCHEON Sliced Tongue Hot Potato Salad Scotch Apple Pie Ill Tea U I N H t R Tomato Bisque Broiled Chops meila lIn Spinach Stuffed Potatoes Coin Co Ill Cream of at Kiev with Ith Prunes Coffee COMMON varieties of at rhubarb mire ate cultivated but only the time common gat garden den n vu Va U misty as 01 pieplant or U is I used in cookery cooly The fhe plant Is particularly valued because of ot its early appearance In time lie sprint spring hung before any un native fruits appear in time lit northern latitudes latitude The leaf leafstalks leafstalks stalks stewed and amid sweetened make a u good substitute fur for fruit wholesome and amid to most tastes ven ei 11 agreeable holds II a i unique among vegetables leH ns ott it limes has little In common with except In ii the manner of lit growth und mind the tIme acid which close doe closely ly Ir 1 resembles resen bles that bt sorrel ama Is add Stewing with sugar dissIpates this to u a 1 great nt t but there thoro 1110 ittu many nan who find It objection objectionable objectionable able on account of ot Its peculiar acidity Tho e who mImo have ha va any an tendency to 10 IK kilty of ot the stomach should avoid I und and there are which lure are greatly aggravated by liy Its 1111 use UKe Ii h will very ery ver readily read II take the time flavor of ot other fruits miami and is often to advantage at this Hiu c In n of or Ua time year yent yearby eal by mixing with apples mesh flesh or III dried prunes runell libs dates dales etc Stowed Stowell S t owed I I Ii u its rim Select elect two bunches of ot tender young oun stalks wash walh thoroughly and und cut Into mall pieces ell put hut In a or agate aguto with halt half a II cup CUI of or water and until soft sort sweeten to 10 taste and cook until sugar BUgar has dissolved and anti sauce Muce Is clear then timen set lIet aside to cool It II u Wash AVash the time rhubarb stud and remove the time strings e unless It Is II very young youn Y Jung and ten len tender her der Cut CuI the tIme stalks Into two Inch In h lengths toad and put Iut them Into late a double toller honer stew sugar over It In ii proportion of ot one cup CUll of at sugar to one pint of ot fruit and arid cook until tender Do not nut stir Ur while cooking When hen time the rhubarb Is II very fry sour It 1 IB is II a good plan lInn to pour poor lour boiling water waler over It and let stand nv then Omen drain and anil put hut in the time boiler JOller |
