The Hotel St. Francis Cook Book Part 66

=Hard boiled eggs, vinaigrette.= Remove the sh.e.l.ls from six hard boiled eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil.

=Potage bouquetiere.= Consomme, tapioca and printanier mixed.

=Fresh herring, a l'Egyptienne.= Clean four fresh herring, season with salt and pepper, and fry in hot olive oil. Remove the fish to a platter, and add to the frying pan one sliced onion, and fry until done. Then add two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig of thyme. Season with salt and pepper, and simmer for a few minutes.

Then put the fish back in the pan, add the juice of two lemons and a little chopped parsley, and simmer together for five minutes. Serve both fish and sauce on a platter.

=Chicken en cocotte, Bazar.= Season a spring chicken with salt and pepper, and put in a cocotte (earthen ca.s.serole) with two ounces of b.u.t.ter and six small onions. Set in the oven, and baste well until golden yellow. Then add one spoonful of white wine and two peeled and quartered tomatoes. Cover the ca.s.serole and simmer for ten minutes. Add two dozen Parisienne potatoes and serve.

OCTOBER 21

BREAKFAST Stewed prunes Ham and eggs Rolls Coffee

LUNCHEON Grapefruit a la rose Eggs, ministerielle Beef goulash, Hungarian style Mince pie Coffee

DINNER Consomme Diane Chow chow. Salted almonds Sole Dejazet Roast chicken Summer squash Chateau potatoes Lettuce salad Vanilla ice cream a.s.sorted cakes Coffee

=Consomme Diane.= Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a color. Then put in soup stock and boil until soft. Clarify the broth with chopped beef, and strain. Cut the breast out of the bird, cut in small squares, and serve in the consomme. Add some dry sherry wine and a little Cayenne pepper before serving.

=Sole Dejazet.= Remove the skin from a good sized sole, wash well, and dry in a napkin. Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs. Put in frying pan with melted b.u.t.ter and fry until done. Place on a platter, and pour some b.u.t.ter, which has been browned in a pan, over the fish. Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches.

OCTOBER 22

BREAKFAST Baked apples with cream Omelette with chipped beef Rolls Coffee

LUNCHEON Hors d'oeuvres a.s.sorted Smoked black Alaska cod in cream Lamb kidneys en pilaff Mashed potatoes Camembert cheese Almond biscuits Coffee

DINNER California oysters on half sh.e.l.l Potage Livonien Olives. Salted pecans Alsatian fish Roast ribs of beef Canned asparagus, Hollandaise Rissolees potatoes Escarole salad Lemon pie, special Coffee

=Potage Livonien.= In a ca.s.serole put one onion chopped fine, and three ounces of b.u.t.ter. Simmer until yellow. Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach. Simmer again for ten minutes. Then add one quart of chicken broth and one large cup of cream sauce. Boil one-half hour. Season well, and serve.

=Smoked Alaska black cod in cream.= Remove the skin from two pounds of smoked Alaska black cod. Cut in pieces two inches square, lay in a saute pan, add one pint of thick table cream and boil for five minutes. Then thicken with the yolks of two eggs mixed with a little cream. Serve in a chafing dish.

=Alsatian fish.= Heat two tablespoonfuls of oil and thicken with one tablespoonful of flour. Remove from the fire and thin out with boiling water. Chop fine some parsley, onions and two cloves of garlic, and add to the pan. Season the fish with salt and pepper, place in the sauce, and cook for about twenty minutes.

=Lamb kidneys en pilaff.= Slice fine a half dozen lamb kidneys, and prepare in the same manner as chicken livers en pilaff. (See January 8th.)

=Almond biscuit.= To every ounce of almond flour add the whites of two eggs beaten to a stiff froth. Salt to taste and beat well together. Put in b.u.t.tered patty tins and bake in a moderately quick oven from fifteen to twenty minutes. The whole must be done quickly, and baked as soon as the ingredients are mixed.

=Lemon pie, special.= Mix in saucepan the yolks of sixteen eggs, three-quarters of a pound of sugar, and the juice and rinds of six lemons, and cook over a slow fire until it thickens. Then remove from the fire and stir in the whites of eight eggs beaten very hard. Pour the mixture into two pie plates, lined with thin pie dough, and bake in a medium hot oven for about twenty-five minutes.

OCTOBER 23

BREAKFAST Prunes Victor Boiled eggs Coffee and rolls Snails (bread)

LUNCHEON Avocado, French dressing War griddle cakes Tripe, Wm. H. Crane Mashed potatoes Coffee

DINNER Orange and grapefruit, St. Francis Stuffed chicken with California raisins Rice Californienne Lettuce and tomato salad Olympic club cheese Coffee

=War griddle cakes.= Soak stale bread in sour milk. Add enough flour or corn meal to make a batter. To a gallon add three eggs, baking powder, and salt. Cook in the same manner as wheat cakes.

=Orange and grapefruit, St. Francis.= Sliced oranges and grapefruit, in equal parts. Sprinkle with powdered sugar, and moisten with Dubonnet.

Serve in double supreme gla.s.ses with a few fresh strawberries on top.

=Prunes Victor.= Put two pounds of dry prunes in an earthen pot, add two quarts of water, the rind of a lemon, one stick of cinnamon, one-half cup of sugar, and a vanilla bean. Put on hot stove and bring to a boil.

Then move to one side of fire and simmer slowly for six hours. Or, set in a moderate oven for six hours. Allow to become cool, and add a pony of good cognac. Use the prune juice for a morning drink, and serve the prunes with cream.

=Chicken stuffed with raisins.= Soak a small loaf of bread in warm milk, squeeze out lightly, and add an equal volume of raisins. Season with salt and pepper, fill the chicken, and roast in the usual manner.

=California raisins= may be used in many dishes, such as soup, fish, entrees, roasts, bread, puddings, ice cream, etc.

=Rice Californienne.= Wash a pound of rice in cold water. Chop an onion, smother in b.u.t.ter, add the rice, one quart of broth, and season with salt and pepper. Bring to a boil, cover, and set in oven for thirty-five minutes. Before serving add one-half cup of grated cheese.

=Tripe, Wm. H. Crane.= Wash the tripe well, and cut in round pieces about five inches in diameter. Place them in a saucepan with a few carrots, two or three onions, some whole peppers, salt, white wine, and good white broth. Boil until thoroughly tender. Then place the tripe in a stone jar and strain the liquid over it. Keep in a cool place. When needed turn them in flour, and fry quickly in a frying pan in very hot b.u.t.ter. Serve with some parsley b.u.t.ter.

=Avocado, French dressing.= Split the avocado, remove the pit, and fill half full with a dressing made with salt, pepper, a little French mustard, and one-third vinegar and two-thirds olive oil.

=French dressing.= Two teaspoonfuls of salt, one teaspoonful of mustard, one-quarter teaspoonful of black pepper, one-half teaspoonful of paprika, the juice of one lemon, and the same amount of vinegar. Put in a quart bottle, fill with olive oil, and shake thoroughly.

=Salad dressing.= One-half cup of tomato catsup, one-half cup of cream, two teaspoonfuls of lemon juice, and black and red pepper and salt to taste.

=Snails.= Dissolve one ounce of yeast in warm water. Make a dough with one pound of flour, four ounces of sugar, two eggs, two ounces of b.u.t.ter, two ounces of lard, one ounce of salt, one cup of water, and the dissolved yeast. Allow to raise for about an hour. Then roll the dough into a square sheet about one-quarter inch thick. Brush over with b.u.t.ter and bestrew with sugar, cinnamon, and currants. Roll the sheet into a roll and cut in slices one-quarter inch thick. Lay the slices on a greased pan and allow to raise until double the size. Bake in a moderate oven.

=Olympic club cheese.= Sc.r.a.pe clean three best quality camembert cheeses. Put in a copper ca.s.serole with one-quarter pound of good Roquefort cheese, one-half pound of table b.u.t.ter, two tablespoonfuls of sifted flour and one pint of cream. Boil until the whole is melted together. Then strain through cheese cloth, put in an earthen pot, and allow to become cool.

OCTOBER 24

BREAKFAST Stewed rhubarb Omelette with parsley Spoon or mush bread Coffee

LUNCHEON Oysters Bellevue Cold Virginia ham Corn pudding Loganberry ice cream Lady fingers Demi ta.s.se

DINNER Canape P. P. I. E.

Onion soup au gratin Ripe olives Roast turkey, cranberry sauce Sweet potato pudding Coffee

=Canape P. P. I. E.= (Panama-Pacific International Exposition). Make some pieces of b.u.t.tered toast. Put fresh caviar in the center and anchovies around the edge. Serve on napkins with quartered lemons and parsley in branches.

=Oysters Bellevue.= In a lighted chafing dish put four pats of table b.u.t.ter, one-half teaspoonful of English mustard, a little salt, pepper and celery salt. Stir until the b.u.t.ter melts. Then add a teacupful of very finely chopped celery, and stir well until the celery is nearly cooked. Then pour in slowly, while stirring, one pint of rich cream, and allow to come to the boiling point. Then put in a dozen freshly opened oysters and cook for four or five minutes. Add a tablespoonful of good sherry or Madeira, and serve on very hot plates.

=Spoon or mush bread.= Scald two cups of corn meal in two cups of boiling water, allow to cool slightly, then add one cup of b.u.t.termilk, one teaspoonful of soda, two tablespoonfuls of lard or b.u.t.ter (b.u.t.ter preferred), one egg, and salt to taste. If you have no b.u.t.termilk use baking powder and sweet milk.

=Corn pudding.= One quart of corn cut from the ear and chopped fine, one egg, a tablespoonful of b.u.t.ter, and salt and pepper to taste. Thin with sweet milk, and bake in a hot oven.

=Sweet potato pudding.= Grate a large sweet potato and mix with one cup of sugar, one-half cup of b.u.t.ter, and two or three eggs, according to the size of the potato. Thin with sweet milk, flavor with ginger and spices, or vanilla can be used. Beat the eggs well before adding to the mixture. Bake in a moderate oven very slowly. The potatoes in the west are not as sweet as the southern variety, therefore more sugar may be required. A good rule is to bake a small portion first to see if the flavor is right. It is considered a luxury in certain parts of the South.

=Loganberry ice cream.= Put in a pan one quart of milk and one-half pound of sugar, and place on the fire. Mix the yolks of sixteen eggs with one-half pound of sugar. Stir the milk and sugar, after it has reached the boiling point, into it. Replace on the fire and stir until it becomes creamy, but do not let it boil. Then remove from the fire, add one quart of cream, strain and freeze. When nearly frozen add one quart of bottled loganberry juice, and finish freezing. A few drops of red coloring can be added if a bright color is desired.