Show IW vv ii AT A I TO I 0 EAT E A 1 o Ij 1 lie Room p for I 1 a WL h This matter will wi be found to bo be entire entirely ly I different from and superior to to the usual run of or foot food articles In that every Item In is II a n nugget of ot culinary wisdom and eminently practical Conducted Conduced by 1 Kurtz Kurta Marquette Chicago to whom nil alt al Inquiries should be bl addressed All rights reserved by Binning Co Chicago Menus for r r Next Four Pour Days WEDNESDAY Y BREAKFAST bRE Fruit Cereal Cream Crem Tomato Sauce Sauco Meat Meal Iet Sauci Minced Cream Milk lk V V Coffee Cotee LUNCHEON I Crab Rice nice Krutt J rutt Gingerbread Bo V Tei Te jorl DINNER V Clear Soup Boup Slewed Slew Pens lees Soui V Lettuce Lamb lak Potatoes 1001 H ferry rr Ila 1 Pf V tee THURSDAY Y V ST V Fruit Frutt Cereal Cream Smoked Salmon Balmon Tomatoes 1011 Itoh Coffee Cote V V LUNCHEON d Gr n Peppers Macaroni Itil Cheese Ch Sauce V cups Cocoa Co c DINNER V Tomato Bouillon V Panned lanned Chicken Rice nice V Fruit Wafers Coffee Coffa V VV e V V It FRIDAY FRIA Y V 4 V VV V Trull V Toast Toad Cream C jeam lm tl t Huh Hash C fel reul Griddle Cak 4 lUNCH ON V f nfl Toast ni Olt V hot Hat Pota o Fruit Trull VV Cocoa i DINNER of ot Steak St 1 Sauce Sea New ew 1 Spinach Yen Salad Whip Coffee SATURDAY Y DR A Fruit rl lt Cereal V Cream Lambs Iambs Liver and 1111 Nw maw In Cream Holl V Coffee Cree LUNCHEON LUN OH E 0 N I lb LObSter ter Rice nice Hee Cakes Fruit V Coff Coffee e DINNER V Clear roth Chicken Plo Ile 1 Potatoes unten On n and 1111 Tomato T Scallop callop V Ha Salad la a Cherry Cherr Dumpling V VV V Hard lard Sauce Coffee Cole Stem HIIm ten pound MU d ds ot of In rio and over if V cents worth of tartaric leN acid cover with cold eold cli water and an let III for far t 1 hOI then Ih n strain oft off of th the dear Jutes juice To 1 minks Ilke h sill It richer r thu over it more of or fresh resin ll ripe berries an un mini I let lei another 21 il und tutu agaIn nM tilt two Iwo cups ClipS of ot to 10 i vu r pint tnt of or juice Itoh rapidly rAPidlY for tor or five ht mm ules and then Ihen let lei Ie simmer 1 10 or t 1 li h n cool tool into bottles and cork To Do i r thIs Ihl double ue use u e syrup frill wilier water anti ana ann servo serve In Itt gleaMs gI with cubes cubell of ot Ice leu leuV V I V To 10 a gallon of or boiling water add a 1 lemon and a t tablespoonful of ot gin Ifer r and scald well eo lOul l and rol add halt half a n plat nf ot half cake ot or cuo 1101 l yi yeast rAilI at sweet sweeten en tn to 10 taste toNU let lal to thin then Strain lilts late bottles cork and ama keep kePI In a cool coul place up III V To 10 one pin itin of ot bUck black Juice idd IdI two quarts of ot tea S to 11 tn III te und end cool Bi In lIb cubes rubeM of ot lie ici Ic I C Ir I Pare Iare the thin thin yellow rind from rota three I lemon Add two quarts of 01 lulling and ant two Iwo punts of or sugar Stir fur until Is I 0 dIssolved then cool coul till i M time the juice nf tf the Ibe lemon a 1 of or t til tiled r ed 11 l n nn ml h m ed fd rn raisins s low Tew ligo ig mil uni six pus J itt water let leI It tuni th thy II I lays hll MI dar daj da I train strata Into Inlo bottles and Cork ork Lightly hilt II I I S u the Juice fiton five 01 nH strain I ruin perfectly clear art told add nI seven In MI H of sugar IUlar u r loUr our a cuti tup n II i r V half of boiling belling wilier water over or the tho sugar und anti June juite and Mt tutt away WA to o gent he lIe i e mid with a berrt 8 H OIl i n nit top j i I iI |