| Show h w n f K T Valuable for r rI furl I f j TO EAT thu the and hut Din I Room l a l This matter will be found to be entire entirely ly Iy different from rain and anti superior to the usual run of ot food articles In that over every Item Is a nugget of ot culinary wisdom and eminently practical Conducted by hy Katherine Kurtz Marquette Building Chicago to whom all 1111 Inquiries should be addressed All rights reserved by Co Chicago Menus for or Next Four Days WEDNESDAY Y BREAKFAST Stewed Cream Croom Bacon lIneon Potato Pancake S Correa LUNCHEON S LoUter Newberg rg Olive SandwicheS Lemon Jelly Cream Coffee Cortee 5 DINNER I V Velt Soup Soun n l od Cod Rill Sauce Sauco tain Wiled I ei Onions 8 Salad tad Compote Clel Dat Coffee Cortee THURSDAY BREAKFAST Fruit I 5 C Cream Cre m Shad lt Hoe Ito e Sau Tartars a Potatoes Italic rr fr coffee r LUNCHEON S F Fond Fried Oysters list Hot Ten Tea DINNER Clear Soup Road float Chicken S Drown Gravy Oray Hie Ioas Apple Charlotte v Cream CreamS S Coffee Coffe FRIDAY It DR 8 C wU fruit Grown Cream Cr Creamed ra d 1 Potatoes Toast TO U Cocoa LUNCHEON T Crabs Cr bs Sauce Sau Strawberry Shortcake S 4 Coffee e DINNER Cream Croom of ot Pea Ita Soup linked flaked White Fish Potatoes Spinach Floating I liana leland Coffee Cottee SATURDAY Y BREAKFAST Cereal re Fruit Cream ChopS Chop Huron Isacon U Haw flaw Tom te i ItalIc Coffee S LUNCHEON LUN C N E 0 N Fricassee of Oysters Rice nice Croquettes inger Holls Cocoa DINNER Vegetable le Soup Brown Stew of oC Drowned Browned Parsnips String Dean Cean Lemon Meringue Cartel lint Hot Willi Sauce When hen hot canned salmon SIllman Is to be lie served the small flat nat cans cam are beet as us the teaks steaks may m be turned our oui easily ea fly without i brooking breaking Open the tIme c cans n and ana ort art tho time I oil titi li n stand th the cans in a 8 i pan an of hot I water and keep keel water wilier boiling until the ft l fh h Ii is I heated liNtel through Turn out careful ly Ii onto a 1 hot hut dish garnish with bils and a parsley and ami serve carve maitre dhu tel sauce with It II Sauce Hub two tablespoonfuls of butter to a 1 cream with half a I toa of wilt MIl i unit half 1 a t teaspoonful of antI and an a n tabie ot of mined J la le Then slowly lowly 11 beat In one tablespoonful of lemon Juice JUleo Spread this over oer the time anti and Mind I TIlI nd to table If It the tho sauce Is very nry rolt soften MItten It a 8 little so It will melt quickly when wh n on tho the n fish h Salmon Cutlets Drain the oil from a 11 large can of ot sal MI salmon mon marl remove the tue skin and bones bone and amid mince the Ish rather line fine with a I silver fork season to taSte with and an lemon jules JUIce add a II teaspoonful of parsley paulo Hull Hub two of but tUl butter tel ter with four of ot Hour flour and stir sUr Into a u acup aup cup CUJI up of hot milk stir nail cook rather thick with salt Bait and pepper to taste mid add tho time salmon and anti when mixed turn out to cooL COllI When imen cold nail and an linn firm form Into small cutlet dip Into beaten beat n nd then Into bread crumbs and fry try In deep hot hilt fat until a light brown color In the tho center fenter of ot a n chop dish place a around around around round crouton of bread for fur holding the maitre sammee ana amid arrange the tue cut lets IcU In III a circle check around this thin with wah garnish of parsley and amid thick slices alicia of ot cucumber Quick When n II hot dessert de crt Is II desired ant and an time line Is limited try tl these Bent a large table tablespoonful spoonful of or butter r with willi half n a cup of ot sugar lugar and one on egg eK until creamy then add aili half a It cup of ot WilIer water and one anti cups euf of or Hour flour mixed with two Iwo teaspoon fuu ful fu of baking ake In little UI CT or I tins Iris In a oven ovea for U 31 or 9 11 min minute mInutes mm ute utes and amid serve sen hot with lemon strawberry ry ih 1 or wino sauce Muce Pudding Take stale talc ladyfingers or narrow strips R of or stale Malt sponge c cake ke and antI soak k In tn orange orangI or canned fruit Juice to sitten hut nol bre break k laly 11 them on a rather shallow glass dl dish h In a 11 layer larer on top tOIl ar arrange range a pyramid of canned 1 i rach drained and Uld hollow aIde down dOII cover with witha a 1 meringue or with whipped cream and serve sere It U eggs eat are 1 and no cream at hand tinted macaroons or I hud Sony nay ma U bt sprInkled d over the tho th p peaches aches or cocoanut |
