Show PaR R nice Srnai DifI1n r Bisque of Oysters Broiled Mountain Trout Leg of Muttona la Brctonne < Boiled Sweet Potatoes Fried Celery 4 Cauliflower Salad Madeleine Cake Bisque of Oysters Put ono quart of oysters In a saucepan with a little while pepper nutmeg a bay leaf a little butter and ono pint of white broth cover boll for five or six minutes then drain In a colander and save the liquor Then chop thc oysters very fine Meanwhile melt In a saucepan two ounces of butter add to It two ounces of flour mix well then dl lute with ono pint of boiling milk and the oyster liquor then add the oysters stir constantly boll ten minutes longer nnd rub thrQugh a line sieve put on tho fire aguln let come Lon boll and finish with acii of boiling cream Senson to tnste pour Into a soup tureen and servo wItH smitH croutons of bread fried In butter ToiliI Mountain Trout TJavo the trout well cleaned season with snIt nnd peftncr and stcop for about ono hour In a little Qllvo pil turning occasionally when ready put 1 n a double gridiron and broil on both l5 lesor a nlco brown color Pour over a little melted butter with a little chopped parsley and the Juice of a lemon I Leg of Mutton a la Brctonne TTavo your butcher remove the hip and thigh bones from a nice leg of mutton Season the inside < with salt pepper two or three cloves of garlic bruised nnd a little chopped parsley Tic up tho opening firmly and sew It Up Then put a Ilttlo dripping In a Inr HUUCCJKUI put In the leg of mutton and fry till browned all nround then drnln of the fat ndd a I quart of broth a quart can of tomatoes ono sliced onion ono carrot then cover und let cook slowly for from two and a half to three hours according to size and turn tho leg over about every fifteen minutes min-utes When done take off the leg thick on tho sumo with a little Jour kneaded In butter freo tho gravy from its fat and strain through a very fine sieve < Garnishing a la Brolonnc Cpok well a pint of while nouns fry a chopped onion with a little hutter add tho beans moist en with a Htilo broth and BQUCO from the mutton flciiibon well then put In a largo hollow dlah mid servo with the leg of mutton Boiled Swcut Potatoes Cook thorn well till soft and tender In plenty of bolllnp water drain thorn well peel thorn and servo them In tho folds of l napkin Fried Celery Take one bunch of celery pure off the green stalks trim well und cut about live Inches In lengths thou boll In slightly Bulled water with II HUlo butter drain on a I cloth season with salt nnd pepper dip in a t flour bailer nnd fry pretty crisp In plenty of very hot fat Dish up nnd serve cither pluln qr with a bowl of tomato sauce Cauliflower Salnd After thocaulinow ers are well done drain them coOl them off then part them in > small lowered range them In a salnd bowl vlth finely l choppcd I parsley nnd season with salt itnd pcppcr oll and vinegar Madeleine Cake Put In n bowl J half a pound of flour six eggs halt a pound of powdered sugar and a wlneglossful of brandy mix well with a wooden spoon then iidrt half a pound of melted butter rrilx wllh earn ana pour In a wollbuttcrud molr Boko In a modoratelyheated ovcru F PANNlflTIJStt 1 I J I I |