Show TIruiIce Sunday Dinn r By the Chef of the Alta Club I Tapioca II S i S I Pilots of 501 < Renaissance Boiled Chicken with Rice Boiled Potatoes Mashed Squash Colery Sauce Rcmouladc S Apple Fritters Hard Sauce Butter Sponge Cake Tapioca Take two quarts of broth let come to boll and drop in three ounces of tapioca boll for half an hour season to taste and servo Filets of Sole a In Renaissance Pare the Jllcta of two or three large fioun deis put them In a buttered pan season sea-son with salt pepper two small onions j chopped very fine and a large glass of I white wine Cook for about ten minutes min-utes and then strain the fish with care Add to the gravy onehalf can of mushrooms chopped fine and a little tomato Juice let boll ten minutes longer long-er and finish with a little lemon Juice two ounces of butter and a little chopped parsley Pour the sauce over the fish and x an serve Boiled Chicken with RicePut two nice fat chickens In a saucepan with two quarts of water salt pepper nutmeg nut-meg a bunch of parsley celery and keep tied together one onion and two carrots Let boll slowly till the chickens chick-ens arc done Strain the broth through n cloth put on the fire let come to a boll and add one and onehalf pints of rice cook slowly for about twenty I minutes add a littjc salt pepper butter but-ter mix carefully and serve the chicken chick-en surrounded with the rice and a lit tie sauce made from the chicken broth Broiled Potatoes Peel some cold boiled potatoes cut in very thick slices season with salt and pepper dip in melted butter and broil to a nice color serve with a little moiled butter and very finely chopped parsley Mashed Squash Remove the seed from enough summer squash boil In salted water till done drain till per toothy dry rub through a sieve return to the saucepan add a little butter Bal pepper a little nutmeg onehalf cup of cream let come to the boiling boing point and serve Celery Sauce Rcmouladc Wash well and cook two large I bunches of celery in salted water when done cut them about three Inches long and keep them on Ice till wanted Serve with u remou lade I sauce made as follows Remoulade Sauce Put in n bowl two yolks of eggs with salt pepper and n large tablespoonful of prepared mustard mus-tard stir and slowly mix well then drop about onehalf pint of olive oil and three tablespoonfuls of vinegar Apple Fritters Hard Sauce Cut apples ap-ples in very thick slices put them in a bowl with sugar and glass of brandy and let them steep forone hour When ready to fry make a > batter with one half pound of flour three yolks of eggs and a little cold milk or water mix well then add the whites of three eggs beaten to a hard froth fry in plenty of very clear hot lard Serve on a folded napkin with a sauce made u follows Hard Sauce Mix two ounces of butter but-ter with four ounces of pulverized sugar beat well then add the white of one egg and r little lemon Juice or a little brandy mix well and serve with the fritters Butter Sponge CakeSugar quarter of n pound five eggs quarter of a pound of Hour two ounces of melted butter Beat the eggs and sugar till light and frothy then add tho flour mix well then add two ounces of melted melt-ed butter flavor to taste and bake in wellgreased molds or puns in a medium I medi-um oven F PANNETIER |