Show j T nie Sunday Djnn r I I J J J i By the Chefof the Alta Club 1 CohleLcoh l Salmon Steaks SluIce Jartare i Leg 01 Iamb 1 Aunt Sauce Broiled ISW Potatoes Spinach a In Creine Tomatoes Suhule Plncn IllO lct 1 Inonl1Cilltc Cookie Lc lcCu a small chicken In pieces fry a little brown in butter I add three quarts of broth if you have U or water and let it boll l Then cut the white parts of a doxen leeks about one Inch long add to the chIcken season sea-son with salt pepper a small bunch of parsley wen lcd and let boll slowly 1 for about one hour or till chicken is well done Remove the parsley skim i off the l fat and serve I 0 e 0 Salmon Steaks Take small but thick slices of salmon steep them for one hour in a dish with oil salt pepper and the julco of a lemon Turn over a couple pf limes fifteen minutes before serving broil of a nice blown color over a bright charcoal fire serve Avilh lemons lem-ons and a boAvl of Tailarc sauce I I OO Leg of Lamb Mint Sauce Take a rather large leg of spring lamb have the butcher remove the hip bone roast for about one hour dish up with a paper ruflle on the knuckle bone skim lie fat from I the gravy and serve with a bowl of mint sauce A 0 Mint Sauce Mix Avaler and LAVhUc vinegar in equal parts add a little I brown sugar and a Hllle salt then some fresh mint freshly and linelv cut e o a Tomato Salad Choose some ripe to malocs eut them in thin slices and I season with salt pepper oil anti vinegar vine-gar serve as cold as possible o o Broiled SAveet Potatoes Roll let cool and peel some sweet potaloes cut I them In halves baste them with a little melted butter put them In a small broiler and cook till a golden brown pour i a little more butter over and serve 0 e 0 Spinach a la Crcme Boil cool and drain ome spInach then chop them Very fine put a little butler In a saucepan sauce-pan add the spinach salt pepper a little nutmeg then a large tablespoon ful of Hour dilute wIth a pint of boilIng boil-Ing milk or cream let come to a boll and serAe S q Pineapple Tee Make a syrup with one pound sugar and a quart of water let boll 101 twenty minutes add the pulp of one pound of ripe pineapple und the Juice of ono oirngo and one lemon lot steep for about two hours then rub forcibly through a very line sieve and freeze in the ordinary way e u a Almond Cake Beat four eggs with onehalf pound powdered sugar till the I mixture Is light and frothy add half pound lour a little salt half pound finely poAvdered almonds half pound 1 of melted butler and a small glass of I brandy mix wIth cure and bake for about fortylive minutes In a buttered I and floured mold bake slowly F PANNKTI13R I |