Show I tho Kitchen l and fur for or III I WHAT TO EAT hil Jn I 1 I L w This matter will ill tie lit found round to toh tobe IM entire 1 lp to tho tile thoy ani ii different front from n l usual y run ot of ill III th timet t ever Is a nugget or of wIsdom UI and Iem item practical U b Katherine lurtz Marquette should all inquiries Chicago tO 10 hol al by be All 1 rl rights reserved Banning Co Chicago Menus for br Next Three Days SUNDAY BREAKFAST Iced lc d Melon Milon Crem Cream flaked 1 Coffeo New Corn letlo DINNER of ot Corn Soup Stuffed V esl nl Brown Gravy ONY Gry lole hailed 10 ItIce linked 8 Squash i h Own Corn Jk Tomato nod i 8 Salami l fl Blad let Creed orata Che Chee Warr rs Calf ee SUPPER Fried 1 Soft Shell Such Crabs Cherry Cherr Short Cake Cako Sor Cake imle Chocolate MONDAY MONDA Y BREAKFAST s Cereal C 1 Cream fried tl Tomato Brown Bung pot potatoes aloes Farina Muffins Coffee Coree LUNCHEON LUNCH lION Cream Veal In Cucumber C Cases se Holla a Cram Cake Coffee cot DINNER nancy Jarle Dolled Lei Leg of ot Lamb Caper Caller Calle Sauce Saul hailed Dolled flaked Baked Tomatoes lIole Meshed lee New N w Turnips Lettuce Salad siad French l re nr lerry 1 Hard Sauce Sauco TUESDAY Y BREAKFAST Coff C t I a Plums Cereal Ceral Cream Crem Poached r ched Creole Mashed Balls Dull Sally p al Lone Luns L uns Coffee Coree LUNCHEON Deviled Lamb Slices Plain ligIn Dread Bread and hatter Juler Cake Tea Ita I DINNER bINNER Clear Clou Tomato To mi to Soup Chicken Pot Tot Pie Ile Boiled Doled New Potatoes linked Egg 11 Plant Lettuce and ant Cheese Cheul Salad Slad Cherry CI Cobbler lerl Coffee tim liars on nit II Toast Vest eel anti and cut two 10 wa or three litres law large bore bora Into Inlo slices cover coer with wih hot I water aler mind and stew gently 15 minutes until I tinder tender t ndel blOt blut not hat broken Make Mako a it saim a e Ir if f cUll own of or cream halt half a 1 level leel t ta a of ot o t wit sait n a pinch II of ot pepper and a ii I or of butter buler When It reaches boiling point drop drOll drol In II I mm the I ii a LIM tir lr and when they arc ama thoroughly heat heal heated nl ed n sint serve rv on tin delicately browned toast Peel ond cut cui In 10 lengthwise slices licea thick 1111 cucumbers lay Jay In mii ehl water voler for tor holt half nn an hour Dry Ury Dr on ott n mm I tuti sprinkle with Ith it salt Ball pepper it hp Up p peach each ench slice lIce In lii beaten egg then lien In Iii crichi crumbs und mini fry tr n a delicate brown on tnt ii bides Serve Sere with watercress Slowed 1 Pare lare and pod peel from three o cucumbers cut in iii four Cour our pieces rind mid cc p pout pout out the erotic toll In tn wilIer water until drain ml i off orf the Ihl t lie water rate r and ml cv n II nn n 0 niece Ie of or rh 1111 two 10 li of at butter In III Ii a n saucepan ii t I when melted stir In two r f hour add sufficient nt stock to 10 cover rover tile the r t cumbers which have hate been place In III the n n season unson with salt snit pm aim a 1 jil nii of united grim tol nutmeg stir nil tim refit until the liquor Is hr required r When lien done Iono alto from time the t 10 lire and stir Mir MirIn lr In ill the Ih It beaten o ut of two and 4 l 4 Sew JeW drops of ot vinegar ll Inre and cut emit oft off both ends of ot o medium t all nil tho the soe boll In lit slightly tailed salted water lIte for tm or live mat ini ute mites drain and all throw Into cold colli water harden when trot arm dry dr and till III with a L chicken forcemeat linen dripping ppl mig p j with slices of or pickled pork parle suit and tin mum Ib Ibb bed beil b 11 set reI et the lie stuffed cucumbers tv with sili unit nit and nOli pepper I timid and n a pinch at mu 1111 in Joram hast baste t I chicken stock to k ov r with a 0 buttered paper japer amid mik buk 20 min main minutes utes in U rim With i I m Is I I I cc Feet Ier five rathor r thick hick rut ru ruoff UI off oft one end and remove tho time sel leaving u II guild olit en so and oat line thlik thick end emmil on oft cut cUll of ot hot hOl rime with n it fill I f butter r a pinch each fit of t mir mur Joram summer savory a I tu till of or four I f t pepper r emil n a if f funion union limon juice JuIte JulI rill J I It Ill the Iho rs with the anti and replace fI acc the units and nM fuel fast n a with In u it saucepan f t water In which are two twit bay Kiy bayl l wU Smith and a n clove of ot garlIc and Loll boll until tender louder Drain UrlIn aim serve with witha a I cream sauce calico nuMo o Peel Icel and phit I In half halt large cucumbers anti remove nil all seeds r lIl tilt till tIme tho ho halves sausage nu meat macat and ani place In n ii deep pm with tho thie meat shin up over them four lour of ot water mind and akA Pah a baste balle with a sauce MUce of at melto m but Jul butter butter ter and hot hul water vater wa t r When done dono r and serve sere on lot hot toast Cu S d Peel Icel and slice Alice thinly three young cu cucumbers cumbers and 1111 one onion lay titan them In ii Ice lea water for tor one hour Drain anti and arrange f on eli leaves and lour pour over them half bait halfa baita a II cup CUll of if vinegar Into Inlo which has Imite been stirred a teaspoonful of ot granulated sugar Ii sin a 0 dash duh of ot white pepper Penner To ro this a aIt M half a mm teacup of ot rl rih h cream mix lightly serve at nt once |