Show R 1kt Sunday Djnn + I By the Chef of the Alta Club Chooso and Onion Soup Filets of Bass Coney Island Stowed Bcof French Style Mashed Potatoes a 1Espagnole Baked Cauliflower au Gratin Cold Elajv Peach Ice Cream Apple Cako a lAnslnlse Cheese and Onion Soup Put In a saucepan some sliced white onions with a little butter fry slowly till tender ten-der not too brown add a large tablespoonful table-spoonful of flour and dilute with about three quarts of boiling broth add salt and pepper and let boil slowly for about thirty minutes Butter your soup tureen oprlnkle in some grated parmesan cheese and put a layer of thin slices 01 French bread previously dried In the oven sprinkle In a little more cheese add ono more layer of bread and moro cheese on top strain the boiling soup over cover for a fqw minutes and serve Filets of Bass Coney Island Take the filets of n large striped baas dont leave any skin or bones then chop very fine with n little butter season with salt pepper and a little nutmeg mix with It onehalf cup o cream knead well divide in as many parts as you have persona roll on a floured surface sur-face and make tho shape and glzo of small filets dip in beaten egg roll in I crumbs and fry slowly on both aides and of a light color Serve with u tomato to-mato sauce or a little melted butter over Stoned Beef French Style Cut three pounds of sirloin of beef In large pieces put ina saucepan with a little oil fry on both tides season with suit and pepper add three onions chopped fine fry a little longer moisten with a pint of claret also one of broth add a email can ot tomatoes n bunch pt phrsley with aromatlcs and let boll slowly for about two hours dish up the beef remove the parsley skim the fat and strain the sauce over the beef Surround the beef with small potato croquettes Mashed Potatoes a 1Espagnolc Mash some potatoes in the ordinary way only use a little broth instead of milk add a good lump of butter anda lablespoonful of chopped and lIghtly fried onion also D lllUe chopped parsley pars-ley Baked Cauliflower au Gralln Cook two heads of cauliflower In salted water wa-ter drain well then have l ready a rich thick cream sauce season with salt pepper and nutmeg add the yolks of four eggs mix well take a baking dish place the cauliflower In the middle pour the prepared sauce over sprinkle a few bread crumbs and grated parmesan par-mesan cheese on top add a few pieces of butler and bake In a moderate oven for about twenty minutes Cold Slaw Have a nice white hard cabbage cut the cabbage In very thinS thin-S put in cold water set on the fire and let come to a boll remove I from tho fire lot cold water run on it till thoroughly cool then drain and mix In a vessel with salt and vinegar and a lllllc sugar Peach Ice Cream Press through a fine sieve enough ripe peaches to make One pint of pulp mix with thrcoquari tern of a pound of powdered sugar dilute di-lute with a quart of good cream andre and-re 7c In the ordinary way Apple Calc a 1Anglalsc Have a thin layer pf short paste on a baking dish I sprinkle with sugar slice some apples very thin and range on the paste one slice overlapping tho other sprinkle I with sugar and cinnamon and bake in a moderate oven for about threequar I ters of an hour F PANNETIERt |