Show r H nie Sunday Dinntr I By the Chef of the Alta Club Pea Soup aJlAnglalso > fci r I Broiled Utah Bass Slewed Chicken family style potatC Duchcase I i Cucumbers a la l Crcme J I I Lettuce and Tomato Salad I Strawberries Mousse I Dutch > Cake Pea oup a IAnglalsc I Boll till well done two quarts of fresh shelled marrow mar-row peas In three quarts of sailed water wa-ter add onequarter of a pound of salt pork cut In thick slices and a bunch of parsley with Uo or three green onloila When done save the pork take off the parsley drain tho peas and sao the liquid Put on the fire again let come to boil skim the Cioth that may come to the surface add a little more broth If too thick season to taste Then cut the salt pork in small slices and fry of a light brown color put in the soup and at the last minute add a little finely cut fresh mint lit Broiled Utah BassTake one or two fat thick Utah bass slit open down the back and remove the spine season I sea-son with salt and pepper baste with I oil and broil slowly and of a nice color col-or over a charcoal fire slide on a dish tho Inside uppermost spread a little melted butter over and surround with quartered lemon coo stewed Chicken Family Style Divide Di-vide two large tender young chickens In small pieces put in a saucepan with a little oHvo oil season with salt and pepper and fry quickly and light Iv brown on both sides Drain off the I fat t then sprinkle a large tablespoonful tablespoon-ful of Hour over and moisten with about one quart of broth and a glass of sherry wine Let come to boll stirring occasionally then add new carrot arid turnips cut up the she 1 and thickness of a nickel also a bunch I of parsley celery and aromallcs tied together Let boll slowly till all is donC Remove the bunch of parsley pour the sauce and vegetables over tho chicken and serve > S S Potatoes Duchcsse Boll sufficient mealy potatoes drain the water off cover and put them in the oven for a few minutes to dry Press them through a fine sieve season them with salt pepper and a little nutmeg add four yolks of egg and mix well turn on a table dusted with flour and roll In any shape that you may desire Range on a baking dish sprinkle a little melted butter over and bake of a nIce color In a pretty hot oven a o a Cucumbers a In Cremc Slit the cucumbers cu-cumbers in four pieces remove the seeds then cut each quarter In two put in a saucepan with plenty of boll Ing water a little salt and butter cook slowly for about fifteen minutes then drain In a cloth At serving time put a little cream sauce over and serve Lettuce and Tomato Salad Add a few slices of tomatoes on lettuce leaves and serve very cold with either a French or mayonnaise dressing I S Strawberries Mousse Press enough strawberries through a sieve to make a pTnt of pulp mix with onehalf pound of powdered sugar and set on Ice till very cold then mix with one quart of very stiff whipped cream put this In a mold close hermetically by putting a little butter In the crevices and put the mold In salted Ice for two or three hours At serving time dip the mpld In cold water Invert on a napkin and serveS serve-S S Dutch Cake Put in a howl four ounces of flour one pound powdered sugar four whole eggs and six yolks of egg Stir welT with a wooden spoon till frothy add four more yolks of egg two ounces of melted butter two ounces of seeded raisins and two ounces of currants Beat the ten whites to a stiff froth and mix tho whole carefully put In a wellbut t hired and Homed pan or mold and bake In a moderate oven till firm and light brown Garnish the top with finely sliced almonds mixed with the white of one egg and a little powdered pow-dered sugar F PANNETIBR |