Show J ll Bice Sw Ji n1 t I By tho Chef of the Alto Club Cream of Barley 0 Broied Utah Black Bass < Jr Veal l Chops Sauce Maclcre f 0 0 0 Potatoes Colbert Stowed Beets with Cream Tomato Salad J 0 Coffee Ice Cream 0 Grcam of Barley Put on lie fire two quarts of Vealor ehlokctrbroth When boiling stir Into it a half pound of pearl l barley Let cook slowly for about three hours then rub through C line sieve diluting I 0 di-luting with boiling cream Add a little I butter and sugar season to taste and 1 serve 1 Broiled Utah Black Bass Scale cutoff cut-off the fins of one or two Utah black bass cut deep Incisions on each side season with sal I and pepper basic > vllh oil and broil slowly and well OYC1a I charcoal Ore Serve with a maitrc I dhotel sauce and some quartered lemons lem-ons Veal Chops Sauce Maderc Have your butcher pare and trim as many veal chops as you desire place them In a sautolr with melted butter season them with salt and pcpcr and a little nutmeg fry briskly and slightly blown on both sides then add a plnUof thick brpvvn gravy a large glass of Madeha wine a little red pepper cover and let simmer a few minutes Dish up in n circle put the sauce In the center and serve Potatoes a la Colbert Cut some cold bojlcd potatoes In small pieces season them with salt and l pepper cover them up with thick biown gravy boll for a few minutes then add a little butter and home chopped parsley I I Stowed Beets with CreamCook I peel and cut In pieces some small new beets mix them with some cream sauce season to taste and serve Tomato Salad Choose some large ripe tomatoes pare of the stem side cut In thin slices lange ona salad bowl season with salt and pepper l oil and vincgur and serve ns cold as possible pos-sible I Coffee Ice Cream Roost six ounces of coffee beans then infuse for one hour In half pint of boiling milk then miX with one quart of cream Sweeten to taste and freeze In the ordinary way C l PANNET1KR |