Show R llk Stindav JjnW + I By the Chef of tho Aha Club Puree of Grouse Brook Trout Anchovy Sauces Sauce-s Roast Canvasback Duck Potatoes 1Anglalac Slewed Oyster Plant 1 Letluce Salad a la Sollovllle Pear Fritters Almond Biscuits I Puree df Grouse Ronst two grouse I take on the fillets and keep till wanted Meanwhile make a game broth as follows I fol-lows Put In a saucepan the bones and 1 trimmings Of the grouse add about I four ounces of lean haiti l knuckle of veal two carrots twq onions a few bay leaves popper corn and three blades of macoj cover with beef broth add a pint of celery wine onehalf can of tomatOes and let simmer gently for Iwo hours Then strain through a fine sieve have one pound of bread soaked In cold water press the water entirely out and put In a saucepan with four ounces of butler stir on the fire till It becomes thick dough dilute with your game broth to the desired consistency strain through a line sieve and add the illlets cut In very fine S shreds Brook Trout Anchovy Sauce Have seine goodsized brook trout range them In 0 sautolr with sail pepper sliced carrots one onion n bunch of parsley a glass of vinegar and enough cold water to cover let boil slowly for about ten minutes dish up on l folded napkin and serve with a bowl of anchovy an-chovy sauce Anchovy Snuce Knead one ounce of flour with two ounces of butter dilute with one pint o boiling water let come to n boll add n liaison of two egg yOlks and the Juice of a lemon mix well add seine anchovy essence to your taste and t I I pass through a vcy fine sieve finish with a lllllc butterS I Roast Canvasback Duck Have some nice canvasback ducks put a little salt I on the Inside and roast them rare for about twenty minutes salt them a lit lablcspoonful of cold tIe and put C water on the Inside to prevent the coagulation co-agulation of thc juice Serve with currant cur-rant jelly 9 i Potatoes a 1Anglalse Boll some I evensized polatoes peel them when I hot put them In n vegetable dish season sea-son them with sail pepper and a llltlc I nutmeg and just before serving pour a i llltlc melted butter over 9 N Stewed Oyster Plant Scrape somo oyster plant cut to about twoInch lengths and stew In salted and acidulated acidu-lated water whitened with about one ounce of flour when done drain them and put them In a saucepan with n little lit-tle butler sauce sal pepper and I little tie chopped parsley I S Lettuce Salad a la Sotlcvllle Dres your lettuce as usual and before serving serv-ing time pour over It u dressing made as follows Mix In a bowl salt pepper white vinegar and onehalf pint of thick Hweel cream mix well and pour over the lettuce 4 9 9 Pear Frlllcrs rare your pears cut them In quarters and cook them till tender In a llllle syrup drain them put them In a bowl with C large glass of brandy and let them steep for about one hour At serving time dip them In flour baler and fry pretty crisp sprinkle sprin-kle some powdered sugar over and serve a a a Almond Biscuits Work to a smooth I paste on fourth of I pound of almond paste with onehalf pound o sugar and two eggs add six ounces of butter onehalfpound of flour half the rind of a lemon chopped very fine and u lltllo ground cinnamon spread about onehalf inch thick on a papered baking 3hcci and bake In I slaw oven to a nice brown color When baited cut In lW5 spread come orange jnarnialnde over onehalf pui the other imalf on top and cdvor with some vanilla Icing jnnda with a 11116 cream sugar and vanllu Cut In all kinds bf fancy shapett F PANNETIER |