Show B niC Stmay Dinn r Consomme Plcmontalso Broiled Hcrrlncu Maitre dHotcl f Turkey a Toulouse Mashed Potatoes Bourgcolso Purco of Celery with Croutons Sal < of Bermuda Potatoes I Jlallun Cake Cpnsommc Pleinonlalae Put In n largo souppot two pounds of soup beef n amall knuckle of veal salt and water enough to cover boll slowly mid then skim well Add one carrot one onion one turnip a head of celery and two cloves of garlic then put In u chicken filled vltli highly seasoned sausage meat let Him mol gently for four or live hours taking oft tho chicken when JC I Is I done and Keeping it for further use then strain the broth skim off the fat put In n saucepan four ounces of Italian rice add two quarto of tho broth and a good pinch of saffron boll slowly for half an hour pour Into I soup tureen and acrvo with grated cheese on a plate a i < Broiled Herrings MaItre d1 Hotel Cutoff Cut-off tho llns scale draw wash well and wipe dry some nice fresh herrings bnsto with sweet oil broil silently brown and servo with a mellow maitre dhoiol sauco scro over and quartered lemons around it t Turkey r la Toulouse Boll a nice young turkey with a carrot one onion t bunch of celery and aiomatlcs lied together to-gether Add a little salt H couple of bay rcthcr leaven und t few pepper corns Cook till tender then remove the turkey Make an nllemando sauce by uslns three ounces of butter two ounces of flour and diluting dilut-ing to the desired conslsloncy wllh some of tho strained broth Finish with a liaison of two egg yolks and tho julco of half 1 lemon Strain Ocr some sliced mushrooms previously heated and servo In a saucebowl with o the turkey Mashed Potatoes Bourgcoise Mash the potatoes In the ordinary way but have them a Ilttlo thicker put In r buttered baking dish In dome form baste the surface sur-face with melted butter sprinkle finely Krated brCad crumbs over drop In a lIt llo more butter and bake of a nice brown color In a moderate oven Puree ot Celery aux CroutonsCut In pieces wash well and parboil onehalf dozen head of celery dram and put them in a saucepan with a little butter sit pepper nutmeg and a little sugar Set to ooll and cook slowly till perfectly tender Meanwhile make a white roux with two ounces of butler and two ounces of Hour and dilute with the celery and a little boiling cream Then run through a sieve this puree must be kept thick then servo with some triangular pieces of bread fried in clarified butter Salad of Bermuda Potatoes Pare off and slice fine some cold boiled Bermuda potatoes range them In a saladbowl sprinkled with chopped chives chervil and parsley season with salt and pepper oil and vinegar mix carefully and servo o 0 Italian Cake Break in n kitchen basin eight eggs add one pound of powdered sugar nnd beat vigorously with an eggbeater egg-beater until the mixture In rfothy then ndd a little gall one pound of flour and one pound of powdered and sifted almonds al-monds then add a pound of partly melted butler and a wine glass full of brandy Mix carefully and bake In bullercdnnd floured molds Bako In a Glow ovenj F PANNETIER |