Show ii1k Srima D n r By the Chef of the Alta Club Turnip with Sago Broiled Bnracoudn Siuco Pcrsllladc Chicken Family Style Potatoes a la PIcmontalse String Beans English Style Water Cress Strawberries ri In FrancaIsc Almond Biscuits Turnips with SagorSllcc line about three pounds of white turnips put them In a saucepan add a little butter salt and white pepper and cover with broth let boll slowly till the turnips are tender then rub through a sieve add a little more forotli then boll again then add four ounces of sago add a teaspoonful of sugar boll about twenty twen-ty l minutes longer skim well pour into a soup tureen and serve Broiled Baracouda Sauce Pcrslllado Season the fish with salt and pepper baste with oil and broil over a charcoal char-coal lire make a perslllade sauce by l putting lwo tablcspoonCula oC olive oil in an earthen vessel add salt pepper a tabjespoonful of prepared mustard the I Juice of one lemon then one tablespoonful I table-spoonful of chopped parsley and one of chervil and tarragon beat well pour over the fish and serve Chicken Family St lcCut two nice spring chickens In quarters flatten the pieces slightly and put Inl saucepan with three ounces of melt d butter season with salt and pepper I and fry light brown on both sides sprinkle I over u large Icspobnful of flour mix well then dilute with some boiling cream Let cook for about ten minutes I min-utes then add the Juice of half lemon I a little chopped parsley and sene I Potatoes a Ia PIcmontalse Have soinomedium sized raw potatoes slice them crosswise wash them well then drain them In a cloth put them in a large frying pan with two tablespoonfuls tablespoon-fuls of olive oil toss them often until clone and of a nice brown color add two chopped cloves of garlic salt and pepper then drain the oil and add a little chopped parsley and the Juice of half a lemon String Deans English Sl lcBoll yourstrlng beans In plenty of salted boiling water drain them without cooling cool-ing then put them in a saucepan with a little melted butter salt pepper I chopped parsley and the juice of half I a lemon = mix well and serve very hot ftater CressJust before serving 1m merso your water cress in iced and salted water acidulated with a little vinegar Strawberries a la Francalae Put enough of rIpe strawberries In a compote com-pote bowl and add to It a bottle of rich red Burgundy wine add powdered sugar su-gar on top and serve very cold Almond Biscuits Dry twelve ounces of blanched almonds pound them with four ounces of sugar and five eggs When well reduced to a paste strain through n sieve then mix twelve ounces of sugar with twelve yolks ore or-e s till light and frothy then add the almond mixture then twelve whites of eggs beaten to a hard froth then carefully care-fully mix with it six ounces of flour and three of corn starch well mixed together to-gether Bake in buttered and sugarcoated sugar-coated molds In a very slow oven You may diminish or augment the quantity quan-tity but always keep the same proportions pro-portions This biscuit Is a very delicate deli-cate one and requires great care I F PANNT3TJJ3R |