Show JI niCe Sunday Dinner By the Chef of the Alta Club English Split Peas Dolled Lake Trout IobJljr Sauce Boiled Ham Sauco ifndcre Teal Ducks Current Jolly Sauce V TV I Potato SuutPc S 51 V Broiled Tomatoes > Lettuce I Salad Cabinet LlHldln Ii English Split Peas Putona quart ol split peasj In three quarts of water ailil a hock of ham two careens two onions salt pepper and a bunch of celery parsley and aromatlcs lied together t Boll sloyly till done tuklnar care to take off the white scum that may come to the surface When UturouKhiy done slraln through a fine tjleve Return to the fire let come to u Ijoll season I to taste strain again and tffinM with noine small croutons of bread fried In butter In England a small plnte of frCbh chopped mint la also sorvoljWith this SOUL f I Boiled Lake Trout Tobator Sauce Take a trout weighing about three pounds put In a fish l knttls l with water to cover one sliced onion a arrot a bunch of parsley wI > h urjnMitius and one slice lemon boll slowly from II tln lo iwonty minutes when done slide on a platter and serve with u lobstcr sauce made as follows Lobster Sauce Melt In a saucepan two ounces of butter add one ounce of flour dilute with ony pint of boiling water season with salt rol pup per and a little nutmeg boll for about live mInute mIn-ute add thc Juice of f lemon nntl ate a-te scrl spoon of esssncc of anchovies strain through a fine sieve and Jlnlsh with f little lobster meat cut UI In small square Icces 1 I r Boiled Ham Sauce Madcrc Take ono tenpound ham sank in < old water during the night then ooll It alowly for about three hours ilrnin It well take the rind art sprinkle i with granulated gran-ulated sugar pour a cup of madelra I cup wine on the baking pan and hake It In a moderate oven tll of a nice brown color basting frequently with the vine I Serve with a madeira sauce made us follows I folows Madeira SauceTake a pint of thick I brown gravy add a iuoful of lomuto sauce a pinch of red pepocr anJ a j glass of a madeira wine let come to a boll press through a very fine sieve and serve A good way of improving the ham is to boll It In the evening and let It stay In Its own water over night V I Teal Ducks Currant Jelly SaucePut little salt and celery Inside of fat teal I ducks and roast rare for about iwolve I minutes Serve with a currant Jelly sauce made as follows Currant Jelly Sauce Stir six ouiuca I of currant Jelly In n saucepan with a pint of thick rich brown gravy add t small cup of port wine boll for a few minutes strain through a coth and serve t V 1 Potato Sautees Slice very thin some cold boiled potatoes put them in n fry ngpan with a a little meid button toss them over the fire till of a nice brown color season with salt nml pepper add a little chopped parsley anJ serve Broiled Tomates Tike some large ripe tomatoes slit In halvf seamen with salt and pepper sprinkle with fresh bread crumbs basic 1 with oil or melted butter and broil 1n a pretty quick fire Pour melted butter over and serve V Lettuce Salad Proceed as directed before Cabinet Pudding Buttr a j alxa rJ11ct t sydrijcalce maTlrroons and ill kinds of preservd fruits then fill It up with a custard male with eight yolks of eggs four whola eggs a iiuart of milk and onehalf pound of sng r Flavor with madeira wine or Klrs < hand h-and steam for at least two hour When done serve on a dish and serve wit a lemon sauce in a sauce bowl F PANNMCT1CR |