Show JDittSunday Dinn I By tho Chef of the Alta Club i s r Vermicelli ala Turque I I Brook Trout Sauce l Ilollundalae 1 Broiled Squabs Sauce Pkumnlof p Potatoes Cake f Stowed Beets t Colery Salad f ApploRIco Pudding I Vermicelli n I a Turquc Thicken a I gallon of beef broth with a large tablespoonful table-spoonful of flour cooked In butler boll I for a few minutes and skim well Meanwhile Mean-while mix In your soup tureen six egg yolks with a cup of creanl and the Juice of a lemon a little butter then add your broth gradually finish by adding about half 0 pound of vermicelli I cooked In a little salted boiling water Mix all well and serve Brook Trout Sauce Hollandaisp > Sc lect a low largo brook trout lee I larlo range 1al8o them in a fishkettle with salt peppercorn pepper-corn sliced carrots one onion < small bunch of parsley and a gloss oCvhie I gar cover with cold ater and let boll slowly from ten to flflfren minutes I when done lift carefully with a large uklmmcr slide ona platter and serve with a Hollandaise sauce made us follows Hollandaise SaucePut In a saucepan sauce-pan two tablespoOnfuls of white I vinegar a little salt and white pepper let boil and reduce to about onehalf put on the edge of the range add a little cold water and three egg yolks mix well then add gradually six ounces or fresh table butter and stir continually continu-ally with a wooden spoon till tho butter is Incorporated with the eggs if the sauce becpmu l too thick add a few drops of i old water Never let the sauce come to f 1 boll for the sauce would curdle Strain the sauce through a cloth and serve Brollod quabp Sauce Piquantc Split your tquubs down Un back flatten them slightly season Wit salt and pep I per baste With melted butter and roll In fresh crumbs put In a handbroiled and br llf n nice color SerVe with I sauce plquante Sauco PIquanle Put In a saucepan one ounce of butter a small glass of vinegar a chopped onion and a little pepper boll for a tow minutes and lot reduce onehalf Add a pfnt of thick brown gravy ahd finish with chopped sour pickles capers and parsley Potato CakcjrAdd four egg yolks to sonic thick mashed potatoes cook them n few minutes and turn them on a dish to cool a little When wanted r61I l them In the shape little balls dip them In I beaten eggs roll them In crumbs or I yellow cornmeal and fry them of a golden color I Stowed Beets Boll some red beets pp < l quarter and put them Lin a saucepan sauce-pan with a little broth a little vinegar salt and pepper and a little butler mix well by tossing the saucepan and servo Celery Salad Cut the white parts of celery In mal shreds put them In a salad bowl season with a tablcspoonful I of mustard sal pepper l and vinegar I I mix well and serve I 1 AppleRIc6 Pudding Boll one pint of i rice In two quarts of water for fiftcdn 1 minutes then drain well Put Inft l largo bowl 1 a quarter of a pound of sugarquarter of a pbundOf melted Ii butter and the rind of a lemon l chopped fine mix well with the rico and let cool wul a lIthe Have a large cloth wet a little lit-tle bulter on the center and put a part o your rice on It then spread some sliced apples on top then more rice then more apples till you have I all used tie the pudding firmly In the cloth and plunge In boiling water I will require about a dozen ordinary sized green apples and will take about hall nn hour to cook Serve With the following sauce Put In a saucepan four yolks of eggs two ounces of sugar and n gloss of Madeira or sherry wine beat on the tire until thick and aerVo Immediately Im-mediately F PA NllEn |