| Show I f I n W Ar TO EA T II Valuable the tho Kitchen lull u and Din lilli for forthe oJ This fills matter will shii be found Cound to bo liB entire entirely ly h I different from unA nn superior to lo tho the thou usual u run of oC food articles In timet every Item Is la a nugget of ot culinary wisdom nn Conducted by Kurtz Building to whom all nil inquiries should be lie addressed cd All rights tights reserved by Co Chicago Menus for lot Next Three Days SUNDAY SUN DA y Iced Melons Cream Chicken U kol New English r Coffee DINNER Cream of af Cauliflower Bonn Houp I leg B oi of Lamb Mint Okra aral ami Tomatoes and Orcen Pepper lepper Salad Haled lee Ice Cream Chocolate Sauce Tried Soft Holt Crabs Iea h Shortcake with Cream Chocolate MONDAY MONDA y Fruit J Food Minced Lamb In Cases Potatoes Correo LUNO LU NO H ION OON Okra Cream Toast Iced Ti Tn DINNER Onion Haul Boup SOli II Wul Cutlets with Tomato flailed muffed Green Ireen Peppers Tomato Mayonnaise Iced Icci Melons heso heCla Wafers Coffee I TUESDAY Y Cereal Cream Drolle l Huron Creamed Corn lorn Coffee correo LUNCHEON linked Stuffed Sturt Tomatoes Cold Cola Sliced deats M Drown Cocoa Cocon DINNER Cream of nf Im A up limited Kowl Fowl New Now In Skins Kl Bf String Iban Salad l Peach ach CollIer Cobler with Sweet t Cream Soup SonIc over o r night ono generous pint of nf h split peas In one ono of water Tek a it knuckle of nf ve veni l beef or ham Imm bone hOIl anti Ind ono nOb quart of at water witter a II rIll fill nf or unit stilt nl add tho the snaked peas and rook slowly loVly for tor six Ix or seven hours hour or until thick ns nl rich cream 1 and strain In to 10 soup tureen If It desired A little mare mace lIy b added al o B 11 few fw drops of onion Juice In ot of Ih Inure nae Servo with whit of 0 bread OIlIn Ioan Io Shell ShIll ono one quart of ot peas pros and boll holl the tho pods In though to cover conI for tor fIfteen minutes take IlIk from the he water anti odd add tho ho i nii ns rook cook until tinier Cream together one nor level 1111 t ef of r butler hutter end Inri when the tho pens peas are ure tender Mir this IMs Into 1010 the tue liquid In III whirls the this iese have been heen cooked sprinkle In a 1 Mil esit t sPoonful of nf salt Pall and noli n II few tell tn h ol of white pepper p tr stir carefully nod serve Ion In hot lieu Hon two quarts nf lit if green for or tw minutes minute When t tender nd r rInk take Ink from froni the Ibe liquid and iiii drain perfectly dry dt Put Jut In a saucepan two n tablespoon tablespoonfuls OlI fuw fuls of ot butter und antI It 11 comes emes c mu to th the lull boll stir la In one of ot Hour flour stir until nil cli lumps disappear on one level I vel of powdered pondered In ono Oil cup of or sweet add uld It slowly It tI tho tue butter hutter anti and an t flour nour took tork for far f t three thre min tiie Otts otter It cornea to the boll bill anti and Rn 1 th flit hells and It a iid 1111 s II r until U nIh thoroughly heated Dish and servo serve hot on fill rOod l Put rut Into n a one pint nf of shelled small peas cover with boiling bollinI water sod end rook ook t until unlit tender float Bent ent half bait a cup rup of ot latter butler tu to a cream and tod add on an OM table of ot Hour flour and ono one of silt salt add ReId half hAlt a eup of th Ih the liquor In which the Iho I win were cooked to thin this mixture nail and Into the titi th tens petis nod antI the remaining r liquor Toast six lx slices of ot white whit hilI bread from which h the tue crust cruet have havo been cut until untila iv a 1 golden brown on n II platter an ant I pour over oter the tue pens anti and wince satire Ute Serve S ne vet very hot garnished with lar ll III Cook In III just JUKI sufficIent water to cover them thom ono one pint of or shelled pens do not cover the tim kettle while they tire lire th I h lie pee ore are tender add to 10 UK in inon 1001 on one tRI table of or butter butler rubbed smooth I In ono of ot flour anti and cook conk for three mInutes then Ihlo stir lIr In iii one lIoe till ful of stilt and a n sprinkling of white pep 11 tier Prepare the 1110 eases essee from boiled 1 po potatoes which have been h n mashed and seasoned adding nd lnA a little Mill Hour Hourt flourI t I them bake these In is inks tint tins placing a II t tilt bit It nf of bread In the center to keep tim tho In iii shape end and re from the oven liven nn OR soon lIOon M RK a II tI 11 1 irate to brown Kill Flit these theo hel with the hot peas linus and serve sero In iii the tta tins of ot hene Iut Put one mart of nf peas IQ In a saucepan with water t I one onion with a 1 clove stuck In It Ita Ita ita a small piece niece nf or carrot arid one OliO rounding of ot butter hUlter Cook Conk until tho the 1005 very tory tender r d drain I aln In iii colander saving 11 A nil 1111 ii I I the th liquid the tho I onion non carrot nod nn rub rull flu tho the through u It avery very ery line solve nelve titter Ity have havo been ben thoroughly mashed Mix lUx these e with the liquid end enough white stock t o n make the tho desired dl quantity 11 II of soup Stir all eli allover over this the fire lire until It mine cobra t a 1 boll boil skim nm and season pennon to taste arid odd arid two table tobt tablespoonfuls spoonfuls of or butter hutler When She thoroughly mixed and very er hot serve 10 with tiny tin of or toasted whole wheat bread In each ellch serving bowl |
