Show AN ITALIAN W INN decorative DINING ROOM IN THE NATIONAL COLORS menu queens rice soup alla alia santa florentina salmon sweetbreads Sweet breads and fillet of beef in a certain fortnightly club of young married folk where a friendly rivalry exists as to who shall give the most novel entertainment one youthful housekeeper made her function a dinner in italian style the table was decorated to suggest the flag of italy two broad bands ot of silk bilk one green one red were placed across the cloth at the ends of the table they hung over the edges of tho the board like the centerpiece consisted of blue red and white flowers arranged by a florist to represent the shield which occupies the central white field at the head of the menu was written the name of the guest to occupy that particular cover thus making it a guest card alao the menu ran first regna regina dl DI riso or queens rice soup for which this Is the recipe A tablespoonful of rice flour Is put into a saucepan and half a pint of milk Is added gradually boll gently in a double boiler 12 minutes stirring all the time in order to have it very 15 just before serving time add a tablespoon of butter pass it through a sieve and mix with food good fowl stock which should be very hot when added alla alia santa florentina salmon steep a piece of boiled salmon in oil lemon juice salt and herbs for an all hour remove the bone and cut the elsh into fillets or individual portions wipe dry the fillets dip them in beaten eggs and fry them a nice color arrange them in a ring on the dish trim with fried parsley and serve with mayonnaise Ant melle Lardell ate S sweetbreads weeta Sweet reads breads for the entree two sweetbreads sweet breads are blanched larded and cooked very slowly in good stock the stock Is skimmed and reduced by boiling to a glaze to cover the meat the latter Is then cut into three or four pieces and arranged round a dish but the larding must be well glazed over in the center of the dish place a cup made of hollowed out broad bread filled with a mace dolne of vegetables manzo alanzo alla alia filleton Fil fillet letof of beef a tender rump steak or fillet of beet beef and put it in a stewing pan with two slices of fat bacon and three teaspoonfuls of the best olive oil season with salt and a suspicion of nutmeg cook without a cover and turn the meat from time to time when nicely browned add an anchovy mixed with some herbs all very finely chopped and a small email clove of garlic with one incision across it cover the whole with good stock put the cover on the pan and when tender skim shim the grease off the gravy put tile the latter through a sieve and pour over the meat do not let the garlic remain in the pot more than five minutes |