Show t tin fur furlie sir WHAT fir TO EAT i il the lie In lu Raoul and nud Jim lilli 1 f Il This matter will be found to he ba entire ly Iy different from and superior to IN tho usual run of or food tood In 10 that every een Item Is II A n nugget or of culinary and eminently practical Conducted by Jy Katherine Kurtz M Mar Marquette r quette Building Chicago to whom all ail Inquiries should tie be All rights resumed reserved by Manning Co Chi Chicago cago caco Menus for Next Three Days SUNDAY SUNDA Y BREAKFAST Grape Fruit Cereal Cream Poached Kg Eggs On Toast I Potatoes Date Data Gems Oems DINNER m qu of Tomato Rolled Dolled Fowl Oyster Sauce 1 Rico Spinach Molded Lettuce J Salad Suet Suot Pudding Wafers Ch Chee Cheese CHo e eCotT Coif CorT ec SUPPER Hot Het Chicken Sandwiches Cream leuch Layer Laer Cako Tea TM I MONDAY MONDA Y BREAKFAST Fruit I Cereal Cream Broiled Chops Chop flaked Baked I Rico Coffee Coffea LUrCH I Fried ried Oysters O with Cold Slaw Sill W Hot lot with Kith Honey toney lIhU Cake Cako 10 I DINNER DINNERY Y Vegetable Soup I Bakel Hum Rants Hn Potatoes Creamed Turnips Celery Salad Halid ln Apple Pl plu Cheese I Coffee Coffeo TUESDAY Y BREAKFAST Stewed Stowell lutes bates I Coral Cereal Cream I Mutton Choirs I ho Potatoes Fruit 0 Gems ns LUNCH Ham Chowder r reil 11 I Plums Cake Calto Cn It 0 Tea DINNER Cream Cr of or Celery Ceder Boup Tenderloin Mushroom Mushroom Sauce Sauco Ma leashed Creamed Onions Lettuce Salad French l Dressing 11 une Pudding Water Cheese Coffee Coffeo hi r 1 A popular breakfast luxury the tho sue suo of or which IK is I said to the most chef Neither con cnn i I It be learned I al li III 6 to I t s slime mo writers I limn n II only n rol u tred red I nf ot i I cook conk of ot the tho old cid regime can properly raise ral I mind arid bake bike a II hatch of ot these takes cakes There Therl Is III a 11 that IK is I more than limn lIlle that much if at t the Ihl lour Hour need lined Il at lit athie time hie pr present day lIB M IM I not of nt the thO Mane sune me mial Ity It us uC II the buckwheat meal of ot our nur ur grand crand time There rh rc la is no 1111 o question In time the minds of oC th the grandmothers or the tho I cooks as ae n to 10 th Ih ihs super J I r r py v meal m they I he used to 10 pet get J I at lit of ot ill th n p i r f i t time lIe methods milling f t it 71 TI r and andl fI s that m mcd d rn 11 t t mill moth l out the I e In v that till r 1 flavor m Po liked by L buckwheat j 1 I cm cry li Is lost idi Tho Thu plant belongs belong to n a fn or dock tribe t r 1 I fan I Thu IM species pece nicer e ce i J i k li la m i th e or of olI o d than thau the the n r r t ovum C N 1 t I Tb buckwheat 11 t another variety O ore Ie 10 11 I i i t inon tIn I Imen n 1 non men In If to lt Its hat t o 0 II g 1 pa 3 Tho common tens w rower with rd u It s i t I A n 1 I of rapid KI growth an rued i u a t ro time line u and d 11 sac cf khi of ot the llIe s teal od stid ir u t rf Ui lac trove guv rise to th time lie L A t t lye beech wheat or nut nUl lye UN Its It Ion I 1 finalities rm 7 morn It Is more rueful In 10 r r e rono It ono to IJ r resist t cold M as a n f cr 11 ns II It h has f C few w not net mil ma eight pr rent nt limit but of o n itc lr I f P three pa lion cent luH but c If Itt cent of ot phosphates phosphate t r a a q out of It water and nM a t amount of ot III IJ luau limn ny ruy I cr r tin Jit grains Buckwheat ul IH is not ant n rs i teas ere u th the though h for lor c It la is c caw CUJi 1 If these foods Tire Tho e tho the at l 1 ire i a 1 i it itt t husk hUll of ot very INy ui s l t J JJ Is J about twenty p per r of t r hf With h h this removed there I l r c i r r which possesses no to mean v The rime lh of t I mands mounds what hut our instincts tn uil wd I t tto ito I P to 10 desire de lr lre with buckwheat at cu c 1 c cricher i richer In trite and prot IPe V u i q t tto t to by IJ ni t r I ht cakes lr with tat lutt lutts r p s e r f fR s R rup honey hon aril I d r 1 8 At t p Ilch aj na hum horn bacon Jacon and The Ih 1 he Hour of ot buckwheat Is f a a 1 color lute like ryn r o nr or poor wheat n A u II t fa ca caI easily l and It Is b pi pito lion t In InI I I to 10 Dm the Immure muro than i i i r that Km some few teW Pe thin m ill i i t i JI 4 cakes cokes do not agree n roe with I Ith thin i I r rma i ma also lit he dun rho to 10 l I ac ai n t pi h hitting the dike coke batter bailer I t 1 PUI wae Ul i r t Inn Ing told and n U tl In iii this HUM I When after litter freely of lit bt ti r ti n cake in II you yon Art are annoyed by a n n M is t I Itching anti Irritation of uC tho the Aka w II a J i I nn nil n t e It Is I idl to Iu dUr i n nIng s slug i iIII c lug Ing III thorn thom They Thoy may be too tar hi hiu th K g 1 gas I N tui as wo so slated they ur err III t r i i r f Ur irr suited bulled III It Ill fur a II cold ride Vun J 1 r pilro of Jt muscular u cr or any miny III if I f tad I l vied forces I t I b When In to tf long esta t 1 t I 11 custom lUHlo tho time yeast batter ins for i bum u is I Is la to gland stand uv r 1111 night m re should bo ht taken n that te to Jor I 1 K il ilbe t 1 be closely covered and SIt get r n II ril trip j Inn I Inot not be bo too t nn warm If It Is u I a n 1 f slight pU ht suspicion of ot sourness In rim th lh i n Ing hll add a n small quantity of KiMn In t r a II In iii hot water before bak ng n to norder 11 r order or lo to tu recover It cakes should If be I mi very ver thin thlu and light ns os yr n at d i 1 I 1 they should l be o served very 11 hot fr m MID t I they grit die t rakes are mar wi oh I I r f rs 1 sweeter stealer mind ami brown better batter b If It ralI 1 l rn Tn r meal m 11 In III of lit f i r U t I lust Is 1 to h the ihn mixture I r ruse use m In III order r t to milk t I m L 1 Iron brawn nicely as nM tills this will miLk n e u bitter biller I A very en little augur will in mere I r e ll i th lh in tor fur most tastes but bill the th t I i a awill J will wll I better result than inc is T I In h l Pem P em e even eon I It s sections of this thin Ihl countr a al r rU f fIs t b U Is I used I In ranking braL which winch is H a f t ir v V 9 I b nourishing mid nud pleasant to th lh s w i 6 t Ilk like Its but hut lIer a i s f I generally employ buckwheat at fur for Kr Ir 1 cakes only 1 R m |