New-York tribune. [volume], August 13, 1916, Page 10, Image 28

About New-York tribune. [volume] (New York [N.Y.]) 1866-1924

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awbtme Jnrtitxrte
c//#f Your Service
____
TESTED AIDS FOR THE HOUSEHOLD
A Fcil' of thc Many
Kitchcn Con) cmcnccs
ll V Arc Tcsting
Sani Onyx Kitrhen Table.
Made by the t hirago Hardware
Foundry (ompan>. North Chieago.
IIL and Nen York.
ry worr.ar. whs ha* srrubbed a
woo.len kitchen tab'.e and most every
.. ha* would r.ppreciate a Sam
Table lt i* without crack or
erevice, and a ' gena-proof
. e" and "si forsa," it is
to look unon.
-.. he used for a
for a
| board. So itr.maculate ia it,
that ? Sll would have to
do a . ' .sprucing up in order
to live up to it.
**" <**
,, \\, ... -:.ii,. .I - Ita ? 1". ssibls When
? Bread Slieer Is l*ed. Nuls
lor the Baadwkhes Are Cround in
|_M \.? Mandard I ik..1 t liopper.
The Sani-Onyx Table has a glasod
vhite top mounted on an iron frame
ind BtaadS upon four porcelain enam
'lled leg*. It ia provided with a sani
ary metal drawer. Thia table wii'.
14. chip, hot water will not atain it
md Setdl and grease do not affect
t. The table ia thirty inches higb
M excellent working heigh* nin!
?omra in three slses, 24 by Mi M bj
12. and N by 4? inchea. Trices |M t<
-
Gem Bread Slicer.
ilade hy the Hamblln & Kuaoell Manu?
facturing Cnmpan*., .Vnrreatrr.
Maas.
The iiurest hand sorretimes co'<
i.'rny, but with the (iem Bread Slicer
here is not the slrghtest chance t i
?ut an uneven sliee. Also, it euts the
ast slice as well as the first an.'
vithout danger to your fmg.r tips.
These things are so because thc Gfll**
.read Slicer is a combination brca I
ioard and knife guide, maue of shel
acked bardwood The sides are hinged
it the botton bv twisted wirs and
cept upright by ipiral springs across
he enus. One-half of the slicer
: cuts sixteen one quarter inch
ilices and twenty one-eight inch
nicea without .hifting the loaf. Anoth
? r size euta one-half and throe-eighths
nch slices. Trice, |1.00.
New Standard Food Chopper.
Uade by the Ifow Standard Hardware
Works, Inc, Mount Joy, I'enn.
Many a women uses the old chop
ling knife and bowl in preferenee to
he more modern food chopper. bfl
?ause ahe thinks it less trouble. An 1
n BSBBy cas-s it is. But thc N<".\
standard Food Chopper is so gimple
o pct up, work? ao efnciently and i>
io easily cleaned that its place in the
(itchen cannot be disputed, even by
hc most rigidly conservative adherent
o the good cld-fashicned way.
The interesting featurc of the rhop
MT is that thc food container open
TRIBUNE INSTITUTE MAIL
imbnrg
i
'
So many housewives have contended
tbe problem of making this
r.ouri.hing but rather charactcrless
di^h tavorjr enough to become popular
- that we have begun
.th methods of liven
'
\\ i i ave found oul thal '' imbnrg
ind coarse
? mueh water added a? the
; r g of
mportance. Use
_ad perhaps.
aii |, aad then '
form into eakei green pep
r onions, or perhaps both, somc
add a needed touch.
\. . ring ths steak
ii to sca*o- ism witb
aaefl to which tomatoes
or onions have ' Ol with a
tomato sauce. The latter adds a touch
of color.
So n rrrmen.
...
.- thn i h?v* often
triOu?ht r..' ufllnf them, bul h*\e h**ltat*_
I ? '
?*r\ a* ihlr I r\t'rt
waoifl
-
M B V J
Paper dishes 1 lund to be
maay usts, and
? dish wash
.ire perfeetly sanitary.. and
in as* ' the 1 re.sent
is of dishwushing -mueh more,
wholesome than the dishes which are
put on the average table.
Paper tablecloths and napkins should
be i-.*ed for many summer meals. and if
a tablecloth is a ne-OSSary part of a
j icnic :t should always be of paper. J
Paper dishes are also very eonvenient
for puttri.g away food in the ice box.
Idei. 1 when
i.ur. liajiing k M '
Mr- r. 0 K . Ct-teago, III- !
The life of an elec'ric vacuum cleaner
is in the motor, and its aerviceability
and durability depend upon the care
givOfl this part. Vacuum cleaner? have
ths motor either horizontally or verti
cally mounted. The latter type has
the weight supported on one bearing,
with the horiSOBtal motor this
weight is difltribnted over two bearings,
for which rOBSOfl it is mechanically
"tronger in construction and dersbility.
Kspecially is this true with the small
suction eldaaorfl in which the motor re
volvea at a high speed.
For the average housekeeper it i?
difflealt to judge of the power de?
veloped and the cleaning efnciency of
the machine from a demonstration, as
such demonstrations are planned to
show up only the good points of the
cleaner. Therefore, the prosj.ee* :vc
puichaser will have to be content to
select. upon the motor niounting. the
general construction of the machine,
its convenience, ease of operation and
apparent cleaning results.
Look on thc Last Page of Part II of the Graphic Section for cDetaikd Illustrations ofUtensils
_ _ __ .__. i._..ia _________ H.irln- __/***________. Both 'he manufaetu
The Tribune Institute expert*
have tested all artirlea dc
srribcd on thi* page and
know them lo equal the
rlaima ot Ihe mantifar
lurer. The only un?
known elenient i?
lhat of lime. for
it is iihvioiisly
Impossihlr
lo gii e
an.
article Ihe aame weer and tear it would receive during
weeka or monthe of actual uaage. The material and
ronstractlon of each utonall are conaldered, and It
i* believed that all dewrlbed here will give aer
vire that is fully satlafariory. although the
actual length of wear cannot be guaranteed
definilely. Should any of our readers
Hnd that an article haa broken down
under ordinary conditiona before
It haa gtren reaaonable serviee
Ihe facte should be reported
fullv to this Institute.
^^j^tsmni v*f ?'** ''
h
Ihe Tea Can Sland Without Growlag Hitter When Made With the Undon
Tea Bob.
Both 'he manufacturera and
thia Institute endeavor to
present to our readers
only those articles that
have real merit and
are of proper con
utruction an aa to
ive satiafartory'
service. Illus
trationa In
I, raph ic
Section.
I
Wide when unrlamped for cleansing.
hasteaiag and simplifyias
thal much-disliked process.
With the exceptlon of the wooden
on the crar.k, thil food chopper
lly of tiaaed metal. It is pro
with four steel cutters that do
and deadiy execution. More
over, the machine clamps to the t.-.bl"
without marring its surface. It come;
in five sises, costing, respectively, $1,
11.15, 91.99, $l..r.O nnd $2.
London Tea Bob.
Made bv The Bevefuser Company, 73
Avaa Btreet, Beaaervllle, Mas*.
The I.ondon Tea Bob doee not leave
to the housewife the decision as to
when the tea is "done." Nothing of
the kind. When the tra is properly
infaaed, readjr to serve, this sometim?<
diapoted fact ia indicated by the ris- ,
ing of the air ftoat. Also, it Is no'
llS-SSSSiy to serve the tea immediate?
ly, for the bevetagS made in the Lon
Mayonnaise Will Not Curdle or Oil Spattcr When You I'se the S. and S. Beater
No. 1. Also This Is the Sani-(ln\ x Kitchen Table. The Hawkes
Frenrh Dressing Bollle Is Here, Too.
don Tea Bob is still delieious after 11
haa stood for half an hour. This i*
why it is so good for afternoon tOS
or in case of a delayed meal.
THE PHILOSOPHY OF COOKING
A Famous Dialogue on Cookery, by Dr. Samuel Johnson and His Compeers (1778). With
Some 20th Century Comment.
JOHNSON': "I co-?!d write a better
book . f ,-ookery than has ever yet
be"i written: it ihOOld h* a book
i hilosophirr.1 principle?. Phar
macy il now mado mueh norc -,mplc.
< ookery may be made so, too. A pre
scription which is now compounded for
five ingredients had formerly tifty in
it. . . . So in eonkery. If the nature
of the ingred'-'n's be well known mueh
'pwc wiil do. Then, as you cannot
make bad meat good, I would tell what
thfl best hutch*r's meat, th" best
beef, tho best pieces; how to choose
fOBflg fowls, the proper seaaons of dif?
ferent \ .-{.etablo* and then how to roast
an I boil and compour.d."
Jiilly: "Mrs. Glasso's 'Cookerv.' whieh
is the best, was written b) Dr. Bill.
Half the trade know this."
Johnson: "Well, iBr, this show? how
mueh better the BObject of cookery
may bs treated by a philosopher. I
doubt if the book bfl written by I'r.
Hill, for in Mrs. C.lasse's 'Cookery,'
I have looked into, saltpetre and
lal praaslla are spoken of as different,
.cer-, whereaa sal-pninolla is only
saltpetre burnt oa charcoal, and Hill
eould not be ignorant of thia. How?
ever, as the greatest part of auch a
book is made by tranieription, this mis
taks may have been carelessly adopted.
. . . But you shall see what a book
of cookery I shall make."
Miss Seward: "That would be Her-:
cules with the distaff."
Johnson: "N'o, madam. Women ean
ap.n verv well, but they cannot make a
good book of cookery."
HKRF.'S to the dawn of "Philosophi
cal Cookery," which, being inter
preted, means: the "love of the
wisdom of cooking."
Out of the depths of humility into
whir . thil BKdest diatribl must plung*
any thinking female (tf such there be i
thrre srisn* a desirfl to eenduct per
sonallv the bulky shade of Dr. John?
son throujrh a modern School of Do
m?'stic Science.
Think what a shoek the zraduating
classes of Pratt and Teachers College
and Cornell eould give him!
He was about two-thirds right aa
he usually is found to be, wh'>n your
wrath has cooled down and cold r.a
son holds ita sway.
Science and Philosophy should be fhe
handmaids of cookery. They are, when
hoiisekeepmg becomes a tramed profes
sion instead of an intuitional make
shift. The Chemistry of Cooking turns
it from a work of blind drudgery into
inspiring scientii.e research that con
trihutes to the health and plcasure of
all mankind
Suffragists will please take notice
that Mrs. "jla?se's "('onkery." being the
best work availahle on the subject,
must fleedl have b"er, writtOfl hy a man.
and, on the other hand, rontaining
scientific prror? a* it did, such eould
hardly have hpen the case!
On* pitie. these niod.'.u men tran?
Ried on the horns of ..ueh a dilflmmi
NovortheleSS, there is mueh to loaffl
from them.
Old I'r. Johnson WSI about a Sfl
aheed of hu times. We are nni
cafhing up with him. A. L r.
Th* Bob reduees the process of mak
i io a minimum. The tea 1
placed in a hollow cylinder and the
poured into and goes through
the time cup. The process of infu.iion
then begins and nll responsibility Is
placed on the Tea Bob.
The London Tea Bob is a brown
ear'henwar* pot, in which fits a seam
less aluminum cylinder with a band of
peiforatio.is around the middle. An
aluminum air Heat ti's m'o the bottom
Of the cylinder, and in the top of ths
? r restl an aluminum time cun
and eover.
The Tribune Institute has proven b)
repeated teitfl that the London Tea
Bob makes a delieioas cup of tea, !>u*
Igroei sttoriy with the statement
made in the circular that this cup is
"entirely free from t.innin" and tha* |
"thein is beneficcnt and beneficial "
Ever, the best teapOt eould hardly work
a miracle either in changir.g or entire?
ly climinating the chemical consti'u
ents of the heverage, or reversing the
elTeet BBOB the human system of an
?eknowl.dg-d atlmnlant Price. $2.50.
S. Sc S. Beater No. 1.
Made by "S. A S." Department, Na?
tional Indicator Company. Ifl Ver?
non Avenue, Long Island (ity.
Kayaaaaise is an aaeertalB quantity.
Every boaaewifs kaews how many
times a curdling mass has resulted in?
stead of the delicate, creamy SBSBlsios
BBiOBSly sough'. But there is no
ISOOi tO fear sardled mayonnaise when
the 8. & S. Beater No. 1 is used. In
fact, it i pessibls to prepare perl'ec'
raayOBBBisS whils reading, or doin.
lomothing else th.it boldl the atten?
tion whils IsaviBg the handa free tO
do their work automatically. The lit
tlS cup controls the flow of oil so per
that there is no danger of ad
diag too mueh of this often over-used
ingredient, or of letting it run in toc j
'_.-<? which is l'atal to good mayon
naise.
Thin beater may also be u?ed for |
whipping cream, beating eggs and
churning of a small amount of the
fresh batter, Whieh Is so delicious to
serve at afternoon tea.
The machine consists of a specially
Shaaed glass bow! and eover, with S
?lOWafeed oil cup. The gearing ani
driving wheel. made of tinncd meta', ,
ar* mounted upon the eover, and thr
rust-proof beater hoopa projeet
through into the bowl.
Fortunately for the operator, the
bowl is ao constructed that there is
no danger of spattering, and it is easily
cleaned. Price. $1.76. West of Den
ver, $2.25.
Hawkea Freneh Dr?saing Bottle.
Made by T. ii. Hawkea A Co., Cornlng.
N. Y.
No two people agree as to the proper
method of making Freneh dressing.
Some think that the oil should be
poured on the salad first, othera that.
the vinegar should first be used. But
thc best way is to make a patfl I
emulsion, and mix this thoroughly
with the salad. Such a Freneh dres?
ing can be made on the table perfeet?
ly by shaking the mixture in the
Hawkes Freneh I?ress;r.K Bottle. This
shaking method of mixmg does awav
entirely with th* necessity of beating
the dressing The result is just as
good and it is all ready to be used
Thc Hawkes Mixing Bottle is made
of a high grade of glass, with a .
rtopper. The words "vinegar" and
"oil." marked on :he bottle with meas
uring lines, indicate thc proper pro
poruona of each of theae two in
gredieatS, Prices, $2 to $..
"Amico" Broiler Plate.
Made by Ammldon tt Co_ 31 South
Frederick Street, Baltimore, Md.
Broiliag w;thout the glowing bed of
coals proviaod by a wood or charcoj-l
range, or the sheet of ahimmerin.
flame beneath a gas over, ;s a prob?
lem. The Amico Broiler Plate is the
answer. By using this device it is eas.
to have a steak perfeetly pan-broil*d
for dinner with very little work. 1'
il f.ecessary merely to heat the plate
hot, grease it lightly, put on the
e-teak and adjuat the eover. I.ook a'
and turn the steak occasionally. 1*
Housework Is Made
Easier for the 9ro
gressiye Woman
will hroil perfertly rflatlj broil, ro:
fry. Al?o, ihe ****k *o pr?p?r?d aflj
*t?nd thfl "toat of time," for it n aflj
Bjood after fifteen minute* af ??,...
in-* for a bela'H i BBflc i*'j?*t. Th:*
i? due io the v<" ? rr, BaSafl1
aid* in the retention or beXk joie*. ^
heat.
The Amico Brai iiiiti ?'
a c?*f-iron r.lib--.l arai ptflfj, ??;?:
four *hort \eg,, n bail BMfllfl, a ??i..
Ulatflfl" tin aarflfl a- i a trnj eup. 4,
hole in the Bffallflr allow* tr* r-.,,
e*capinj- from thfl BBflBl la fall .-.:?
the drip cup. Pliflfl, tl.
Steak I'anf'rxili-d 1 B thfl Vmirr.
""roilcr I't.ift* Ifl HaU ""1* Rich ind
Julcv. Rl' fVIH h-cn Tat a B-litM
Gue*t.
MOR'E SUMMER DELICACIES
By JEANNETTE YOUNG NORTON.
Water Ice*. .
Water ices are made by squeezin"
-ufTuier.t fruit to yield one quart of
juice; add to the juic* one pint of
sugar; heat just to boiling point and
then add a quarter box of gelatine
powder that has been dissolved
little cold water. When all is melted
together strain, cool and freeze.
Frappes, Sherberts, Parfaits, Mousses.
A frapp.'. properly speaking, is a
weetenod mixture filled with shaved
ice and set in salt and ice a few min?
utes before being sent to table. Sher
bet* and parfaits are first cousins, and
are liaiply rich. light and nearly fro:-.
? :i BTS im?. Mousses are a little more
difficult to make, or rather to free/e ifl
just the proper way, than the usual
, but when they are perfeetly
made and irozen they have the peealial
cxture of "SBOW ice cream," IBOWS
<d by children of every gener..
tion.
Crape Sherbet.
To one pound of sugar add two pint*
of water and boil ten minutes; then
add the juice of a letion and two cups
of fresh grape juice. Dissolve a table
spoon ani a half of gelatine powder in
a little cold grape juree and add it to
the mixture. When all is thorough'. y
melted and mixed cool and strain into
the freezer. Serve in sherbet glass.hj
with a spoonful of whipped cream on
top of each glass. in which a tresh
grape ll placed.
Cafe Parfait.
Piur or." qaart f I waterea*
ibh ipoonfuli ? ' freshl*" _r***e*
,- -*? t tt stand b ? "
add thr- B*P
' warm milk ar, ?'
pint of cream. I* .
? .
tall, ileadergl
Biseatl Gli
To OBfl Bl ' I
erean i i ' - p?b'!
r-oonfu! of ll ' vanilla.
place th.. mixture on th
'
bOffina ?
I j
. r...ri'.'
?
vanilla oi ???? ?'
e; IM
-
two hours b.
Mapie Maassa.
Take one cupful of n ip l !]"***? ir;
add to it the beat aifl *9V
r owd-Ti?'.
gfllatlns in four ti ?
water: fldd thil sad ?t'
al! over the flr? *SWSW
Istsem
from the Are .
eool. Th?n ipfals ?
whipped cream. Turn Inl thfl frff*r"
using no pS ' P*c*
ice and ? ? ' '" I**;
t? .,>r.,. resa. with to
?p*d creari v. Itb S **B*B*ISS
C-*4 EKERALLY ppeakinj-, in the a*
? ? ? luni-heon is the
light moal of the day, and many
: that. with an B] |
n.j* brenkfa t ar.d dinner arran*-ed for,
they have done their duty and that tl.e
midday moal may. etrictly *pcakinj-, be
;. "i'UKift>" <.ne.
Ifl many instance* this is due to the
fact that the mrn of the family are ab
BflBt at the office or BBOB. Women flrl
dom cook for themselve*. Al*o, if the
i ralaaa nre observed and
the meal is nourishinjj, it i* bflflt to
keep it ?imple in character. BlflB]
doe* not mean a cur'ailmont of well
balancod rafion*. but rather dainty,
ea*ily diffafll tbat do not con
?ume too lonj- a time in their prepara?
tion.
The hinchcon nicr.us for the comir.f*
week have been planncd with this
thou-rht in miti-!, and they have been
about equa'.iy divide.J 8 Btaflh
fasta ?? a B88BB8 of utilizinj* the "'.eft
over*" from the previou* day.
The only expenrive joir.t u = ed ln the
week is the roast of beer" for Wednes?
day; thi* should consist of thr fftst two
riba, B8 ihore i* IflflSaWflBta and more
of an "eye" to the meat in this evt
than to the rib* as thay go further in.
Purchase for tho lamb pot pifl
day'* dinner) about two pound* <>'
iag lamb and have the butcher chop
the bonos and cut it into small pieces.
Dallaieoa dumpling* to Baconpa
may be made from whole wheat flour
I of the ordinary whfto rai
thcrcby flddiBg to the food valflfl.
Bailad Milmon and broiled rhicken
lulibut are the varietici select. I
tlie two fish dinners durinr- the ?* *
Neither of them BBB bo class..! n
mexpen*ive edibles. bat, Bl Ihflf bath
t of solid" fish withoat waste, thay
can be purchased In Bfliallaf qu*r
than when the rateror has to pay for
considerable worthlflfll materinl.
In marketinj; for over the week end
squabs are auggtrted for the Sunday
dlOBflr. The?e deliciou* birds ar.
being so extensively raised in the sub
urbs of New York that frequently they
? parchaaod for a less price than
chickens. The homer variety give
large, meaty birds that are very ten?
der and delicious in flav.ir. They may
be cooked by any method suitable for
young chickens, pan-hroiling being
rci'ommended as one of the best ways
of pressrving thr Uiice. and the deli?
cate flavor. Always serve with a tart
and garnish with eri p
cress.
Tested Recipei.
Jelly Boll Merin .ue.
:? SS ere. .uirkly | re
ISOrt, .::d may he utillzed for
? laaehoOfl or i: r.rrer. Cut the
roll left from Bunday*l supper
ces; arrange in a buttered
pan and heap on top of each slice two
rail of n-.eringue made from
the stiffiy whipped whites of twe eggs,
one tablespooaful and a half of
powder.d *_gar and two Uaspoonfuls
MEALS All PLANNED
FOR THE COMING
WEEK
All recipc*. hiYe hem tested bv the wnter,
VIRGINIA CARTER LEE
Culinary Expart af Th* Tribun* In-titut?.
These menus are arranged with par?
ticular care as to the correct food values,
a due measure of economy and the in
troduction of novel and tempting dishes
not found in the average cook book.
of shepped camliid lemon peel. lat
the cake m*ringue* in a very moderate
ivn until delicately tingedwith brown.
The SVOB must be slow or the meringu"
Will toughen. Serve cold, with custard
;<auce.
sjlmiiii Salad in Halved Cucumhera.
Tecl the cucumhera and boil in
salted water until cooked, but not
soft. Drain, cool and chill on tr
When rea.iy te make the salad, | It
Isagths .:???*, scoon out tl.
tres and All with thfl following: I l
th- left-over -almon into imall par
ticlea and mix with an eciual quantity
of cnsp, shredded lettuce; add. for
each cupful of the lngredtents. on>;
chopped hard boiled egg, one tabl -
? fal of chopped cucumber pickle,
a few capers and suffleient boiled
dressing to moisten. Lay the fllled
cucumhera on lettuce leaves and gar
nish with llieod itafled olives.
Maple Margueritee.
Beat the wtrtes of two eggs to a
Bttfl frath, add thtaa tahlaflaaaafala ?f
Aaalj eraahad aiayl- aug-ar .--raduaiiyi
an.l whip again until very light Then
mix in one smali cupful t.f either
rhopped walnut* or peanut*. and spread
the rn.xlure tluckly on *mall, criep. un
t?Bfld cracker*. Place in a mod?
erate oven until the nut mernfj* Ifl
lii-htly browned. Th#*e temptin-r lit
tlfl eakfla ?re al?o <ie!ic:oj.:4 to ?erve
w.th any frozen de*?*rt or with a -fla.-s
of iced tea in the afternoon. They arf"
beat when !'re-hly made.
Salmi of B*?f with Oli>es.
p?s* iha laal af the coi.i raaatad
beef throucrh the meat grinder. arltb
one sl'.re of hacon for each cupful of
meat u*ed. Sea*on lifc-htly with *alt
and paprika. moi*ten with a *e**on*d
brown ?auce and flavor with one table
spoonful of Worce?t**rshir* lauc*. H?at
over hot water for five minutfli, re
taaea from the flre and *t.r in ono
'.ablespoonful of finely minced stuffed
oli-.es. Heap in the centre of a heated
ehop plattet ai d surround l I I hS***
der sf fried bread aolats.
Coffee Taaaara
srir late two
strong. elear coffee half
instant tapioea BBd hall I
sugar. Btir eon '
to thieken; then add half
thick cream and ?
K. move fn ? ? ? ? ??' *n'*
ea? a irss*
?d with ral ? r'ul'
niay be ad i
:
Jelly Caataid Pie.
Cream one SB|
tahlespoonful of buttcr. aad
light an.l cream;
yolks of thre.- eggt, one glass I
fruit jelly, the juice and gi ? ?
one lemon
the nndi, and lai
egg ... undflrersii
as for ordinary custard pie
tity of lngrr I en'. will
for two j..,?-, ai 4 ta ? rsaa*B*
loaded.
Monday.
1U:I AKKAST.
Shredded P.-ieapple.
Cornai?al
Creamed Veal fl '? Toraatoos.
from left over cutlet I
Brown Brflfld 1 Coffee.
LUNCHION.
Fi?h Cakes. Tomato Sauce.
Cold Slaw.
Jelly H"'.l Menngue.
cake left from Sunday night'* srjpprr'
DINNER.
Lamb Pot I !>umplinj**
es PflBB.
fju< . Va mg OnloB salad
Blueberry ('otta**e Pudding.
Tuesday.
BKFAKFAST.
tn I'luins.
Brollod Ham.
Fried Corr.nie.. M Ifll Mapl'
ileft from yeaterday'i brsahfastl
Coffee.
LUNCHEl M
Cheese Toast aitl Dropped Eg_?.
PiBBOI I
Piatorved Oiager. Jamblea,
DINNtB.
Jellied Bouillon.
Boiled SalHOa, Fgg and P;r s|*y
Potato Ball*. Btriflg Heans.
Sliced Tomat. *
TurKish V.
Wediu-sday.
BREAKFAST.
Mouidrd Cer?a! with Date*
Browafld Vegftable Haih.
Popo\er? Coffefl
I.t'NTHKON".
Salmon Bfllfld in Halved Curumberi
i from last night'* dinr.erl
Brown Bread Baadwiehflfl
Blaekberrjr Turnorer*
DINNIB
Bflati R;b? flf Baaf Vork-hire Pudlin?
Browr.ed Pot?tne*i Spinacli
F'ruit Salad.
Kruit Bl cr et
Thursday.
BRFAKFAST.
Halved Cantalnupea
I'ncookfld Ceraal
Mirrored Eggs.
Wflffles ' Cinnamon ar.d Sugar
LCNCHEON.
Lettuce Sandwichfls Coeoa
Sliced Peaches Map!e Marguemee
DINNEB.
Puree of Clims
Cold Sliced Keef Chutr.ey Sauce
? from yeiterday's dinner i
Potato ar.d Spiced Beet S?ltd
Parker llous* Rn,,.
Plum Bread Pudding Whipptd Cream
Friday.
BBEAKFABT.
Ral" I Pflflfll M
i ? BBflfl* Beef
Brar. I'rops Radtihe.
I .fee
LUNCHEON.
Salmi of Reef with Ollfflfl
i Last of ro*?t beefi
Corn PaBfl
Watermfllon
DINNER.
Pimonto Cunspe*
Rr.. led fthirken llalibut
n&rhed Brearaad Potataaa Beet Topi
Bamaiaa Salad
' Bffi .? [ftpioca
Saturday.
B____J______B_.
Pean
I'ncooked Coreal
8pe_.ii h Omelet
1 o-i?toJ MufBna Coffee
LUNCnON.
Dai led Balibat in shells
.-._er Sandwiches
Iced Tea ( ocoanut Cookies
DINNER.
Cream of Tomito Soup
Veal l.oaf Potato Puff
Fried Fcgplant
Kgg Glad
Jelly Cufltard Pie
Sunday.
BMEAEFAfT
Berries
Moulded Cereal
Fried ClaaU ? '
Rk.s.r. I
LUNCHEON OR BUPPI B.
.Stuffed Tomato Salad
Thin Br?ad and Butter
Fruit Punch Peaeh Short C?.e
DINNER.
V MfJ
Stor*k
Pan Broiled Homer Bqusbs
Carraat Jail] i'o:?to ( blas
Saeei 11 ib
Lettuc? Fr.nrh Dressing
Itaeappls Bborbat