Show i 4mdiyJiin ii0 V y U K By the Chef of the lllta Club this City c cfrin o f Cauliflowers t Urolled or Fried Slum Glased Beef Jardiniere t < T Bakeo Mashed PotatooV New Green Peas lettuce wlth Egg Gateau of TUec with Raisins Cream of Caullllower Take a large head of cauliflower divide la llowerotB and boll In salted water or white broth till done then rub through a fine colander melt In a saucepan 2 ounces of butter witim 2 ounces of Hour and dilute with the cauliflower broth till It Is the consistency of a thick rich cream odd a cup of boiling milk a lll llo butter season with salt pepper and nutmeg and strain again through livery li-very fine sieve Broiled Shud Get a large roe shad split down the back remove the spine and put tile fish In a dish with salt pepper lemon juice and olive oil let stecp for about one hour then drain sprinkle with bread crumbs and broil or fry to a nice color serve with quartered quar-tered lemons The roe may be put In as many pieces as there are persons and breaded and fry put around the fish r 0 Glazed Beef Jardiniere Take around a-round piece of beef weighing about five pounds put lu I a brazlere with I a little I I I oil or butter i brown It all over add some sliced carrots two small onions a bunch of parsley celery and bay leaves tied together moisten with I a small can of tomatoes and about two quarts of broth cover and cook slowly for about three hours take off the beet strain tho gravy skim time fat off and thicken I with a little Hour diluted In cold broth trim i i and dish up tho beef and garnish with a jiudlnloie dressing as follows Cut In small dices or cut with a vegetable coop a small quantity of carrots and turnips boll In salted > Vxtcr till done then drain Add a few flowerets of cauliflower a few green peas then put all these vegetables In the Kauoc from your beef pour around the dish and serve Baited Mashed Potatoes Boll In salted 0 ed water till done some peeled potatoes drain well mash them through a colan l i dor add a little butter some boiling I milk and put In a baking dish spread on top the beaten yolk of one egg and bake In a moderate oven till of a golden brown color Green Peas Boll some green peas In salted water till tender then drain them at serving time melt two ounces of butler In a saucepan put in the peas i season with salt and pepper a little sugar if desired toss over the fire for a few minutes and serve 1 Lettuce with Egg Wash and drain well some lettuce put In a salad bowl and at the last moment season with salt pepper oil and vinegar add two quartered hardboiled eggs around or ou top of the lettuce Gateau of Rico with Raisins Wash well and put In a saucepan halfpound of rice with a pint of milk two ounces of sugar one ounce of butter and boll 1 I slowly till done add four yolks of eggs mix well then add quarterpound of seeded raisins and tIme rind of half a lemon chopped fine ihon mix with It the whiles of two eggs beaten to a froth I have ready a plain mold bc sprlnklo with cake crumbs put the rite In tho mold put more crumbs on top and a few bits of butter put the mold In a biklngsheet and hako In a moderate mode-rate oven for about half an hour serve with a lemon sauce as follows Mix In a saucepan four yolks of eggs and four ounces of sugar with th rind of a lemon chopped fine dilute with a pint of boiling milk stir till It thickens strain and serve F PANNKTIEtt Questions that may be asked UK to I the preparation of any dish will bu promptly answered Receipts given arc put into use from day to clay and therefore will be found practical and desirable |