Show Ji nje SundaVDlnn r By the Chof of tho Alta Club l i SOUD a Normando I Fried Smelts Banco Tartare Chicken Saute a la I Chevaliers Potatoes Soufllccs i f Onions Glacca la Francnlso Colory Salad Sauce Rcmouhidc Orange Fritters Soup a Ia Normande Cut In fine shreds some leeks celery and parsley roots put In a slewpan with a little butler fry till the I moisture is evaporated evapo-rated then dilute with two quarts of good broth then add about one pint of finely sliced potatoes and boll for about thirty minutes Put about three ounces of sliced and dried French bread In a soup tureen pour tIme boiling soup over 11and serve Fried Smelts Sauce Tartare Wipe your melts dry loll them in pulverIzed pulver-Ized crackers dip them In wellsea soned beaten eggs and roll them In crackers again fry pictly crisp in plenty of hot fat Serve with a tartar sauce made as follows Tartar Sauce Put In a salad bowl two egg yolks salt pepper and nutmeg nut-meg mix thoroughly and add slowly and gradually a pint of sweet oil dropping drop-ping a few drops of vinegar at a lime When the sauce Is thick add some finely chopped semi pickles capers and paisley and a little prepared mustard Mix well and servo Chicken Saute a la Chevallere Cut two nice young spring chickens In eight I pieces each pin them In a saucepan with a little butter or oil and fry them slowly until t lightly colored on all sides then drain off tho fat put In one pint of white wine season ulth salt pepper pep-per and nutmeg and boll for about ten minutes then add about one quart of rich cream sauce and cook about lit teen minutes more or till the chickens are perfectly tender dish up In pyramidal pyra-midal form sprinkle a little chopped parsley over and serve Potatoes SouIIIecs Peel some potatoes pota-toes and slice them a sixth oC an Inch thick wash them and drain them well fry them In plenty of hot fat and cook slowly till tender drain them in a colander col-ander and heat the l fat again till very hot then drop In the potatoes stir them with 1 a skimmer and fry crisp and of aJ nice color Drain on a cloth and serve t on a folded napkin Onions Glaces a In Francalfae Peel carefully and put a dozen largo onions In a buttered saucepan wllh one quart of thick brown gravy sprinkle a little lit-tle sugar over put a little pat of butter but-ter on each onion set on the lire and cook slowly Then place a greased paper pa-per on top of the onions cover 11 up and cook in time oven till the onions are lender Dish them up with a fork taking care not to break them skim the fat from the gravy and strain over the onIons Celery Salad Sauce Rcmoulade Wash well and boil till llrm some eel ciy loots pure off the peel cut the roots in thin slices and range In a salad bowl with some chopped parsley and tarragon leaves and scive with a remoulade sauce made as follows Rcmoulade Sauce Put In n salad bowl the yolk of one egg with salt pepper and a lahlcspoonful of prepared mustard mus-tard stir constantly while dropping slowly half a pint of olive oil and two tablespoonfuls of vinegar I Pour over the celery mix well and serve very cold Orange Fritters Peel tho oranges part in quarters and boil for a few minutes In a thick syrup drain well and then dip piece by piece in a flour batter and fry of a nice color In plenty of hot fat Sprinkle some powdered sugar over and serve serveF F PANNETIER |