The Hotel St. Francis Cook Book Part 61

SEPTEMBER 28

BREAKFAST Baked apples with cream German pancakes Rolls Coffee

LUNCHEON Grapefruit, cardinal Scrambled eggs, Norwegian Honeycomb tripe saute, aux fines herbes Alsatian potatoes Watercress salad Pear tartelette. Coffee

DINNER Potage Navarraise Salted pecans Oysters en brochette, a la diable Roast chicken Stewed tomatoes, family style Mashed potatoes Peas a la Francaise Lettuce, mayonnaise dressing Crust with peaches (Croute aux peches) Demi ta.s.se

=Scrambled eggs, Norwegian.= Make four pieces of anchovy toast, put some plain scrambled eggs on top, and lay some fillets of anchovies crosswise over the eggs.

=Honeycomb tripe saute, aux fines herbes.= Cut three pounds of boiled tripe in strips, put in a saute pan with four ounces of b.u.t.ter, season with salt and pepper, and cook over a quick fire. When nearly crisp add parsley, chives and chervil, all chopped fine; and serve in a deep dish.

Serve quartered lemons on a platter, on a napkin, separate.

=Potage Navarraise.= Heat two ounces of b.u.t.ter in a ca.s.serole, add a spoonful of flour, and cook until golden yellow. Then add one quart of consomme and one pint of tomato sauce, or tomato puree; season with salt and pepper, boil for ten minutes, and strain. Boil one-half pound of vermicelli in salted water until soft, and add to the soup. Serve grated cheese separate.

=Oysters en brochette.= Cut the beard, or gills, from two dozen large oysters. Broil twelve slices of bacon, and cut them in three pieces each. Take a silver or steel skewer and put a slice of bacon on it, then an oyster, then bacon, then an oyster, and so continue until the skewer is full. Season with salt and pepper, roll in melted b.u.t.ter, then in fresh bread crumbs, and broil. When done, serve on a platter with maitre d'hotel sauce, and garnish with lemons cut in four, and parsley in branches.

=Oysters en brochette, a la diable.= The word, brochette, means skewer.

Make four skewers full of oysters and bacon as described above. Season with salt and pepper. Mix a tablespoonful of French mustard and a tablespoonful of English mustard together, and roll the skewered oysters in it, then in fresh bread crumbs, and then broil. Serve with maitre d'hotel sauce over the oysters, and devil sauce separate.

=Crusts with peaches (croute aux peches).= Stew a dozen nice peaches (see index). Cut a dozen slices of bread about one-half inch thick, and in round shape, about three inches in diameter. b.u.t.ter them, put on a pan, and roast in the oven; turning over so they will become brown on both sides. Place on a platter, set a peach on top of each crust, and pour its own syrup, to which has been added a little kirschwa.s.ser, over all.

=Crusts with pears.= Prepare in the same manner as above.

=Crusts with apples.= Prepare in the same manner as above. Canned fruit may be used if desired, for any of the above.

SEPTEMBER 29

BREAKFAST Grapefruit juice Oatmeal with cream Rolls English breakfast tea

LUNCHEON Canape of fresh Beluga caviar Omelet with peas Sirloin steak, Saxonne Julienne potatoes Lettuce salad Meringue glacee a la vanille Demi ta.s.se

DINNER Toke Point oysters, mignonette Consomme Medina Ripe California olives Sand dabs, saute meuniere Roast young turkey, cranberry sauce Baked sweet potatoes Fresh asparagus, Hollandaise Fried egg plant Watercress salad Mince pie Coffee

=Omelet with peas.= Mix a cup of boiled peas with two spoonfuls of cream sauce, and season with salt and a little sugar. Make an omelet with twelve eggs, and before turning over on platter fill with the peas. Pour a thin cream sauce around the omelet.

=Sirloin steak, Saxonne.= Season two sirloin steaks with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish with four stuffed tomatoes with rice, and four stuffed cuc.u.mbers (see index). Pour a little sauce Madere over the steaks.

=Consomme Medina.= Boil six chicken livers in bouillon. When done, cut in Julienne style. Boil one-quarter pound of spaghetti until soft, cut in pieces one inch long, and add with the chickens' livers, to one and one-half quarts of very hot consomme. Serve grated cheese separate.

=Pickled nasturtion seeds.= Select the small and green seeds, and put them in salted water; changing the water twice in the course of a week.

Then pour off the brine and cover with scalding vinegar with a little alum in it. Use in salads.

=Pickled artichokes.= Select small and tender artichokes, trim the bottoms, remove the hardest leaves, and allow to stand in alum water until ready to cook. Then bring to the boiling point, and allow to become cool slowly. Pack in gla.s.s jars, and cover with a liquor made as follows: To one gallon of vinegar add a teacup of sugar, one cup of salt, a teaspoonful of alum, and one-quarter ounce of cloves and black pepper. Bring to the boiling point, pour over the artichokes, and seal while hot.

=Pickled onions.= Select very small white onions, peel them, and boil in equal parts of sweet milk and water for ten minutes. Drain well, place in gla.s.s jars, and pour scalding spiced vinegar over them immediately.

Use no sugar, and no allspice in the vinegar as it would tend to darken the onions.

=Pickles.= Take one hundred green cuc.u.mbers two inches long, or under; and peel as many small white onions as desired. Wash well, and put into a stone jar. Sprinkle plenty of table salt over them, and toss all about with the hands. Allow to stand for twenty-four hours, then drain off the liquor, place the cuc.u.mbers and onions in gla.s.s jars, and cover with spiced vinegar without sugar. Add a small red pepper to each jar. Seal hot.

=Sweet pickled peaches.= Select clingstone peaches, and peel; or rub the down off with a coa.r.s.e crash towel. For eight pounds of fruit use four pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, and one ounce of whole cloves. Boil the sugar and vinegar with the cinnamon for two minutes. Stick one or two cloves in each peach, and put in the boiling syrup. When the peaches are done place in jars, and put others in the syrup to cook until all are done. Then reduce the syrup to half the original quant.i.ty, and pour over the fruit. Seal hot. Plums and pears may be pickled in the same manner.

=Green tomato pickle.= Slice one peck of green tomatoes and one dozen large onions very thin. Put the tomatoes in a jar with salt sprinkled between layers, and allow to stand for a few hours. Put the onions in another jar, pour boiling water over them, and allow them to stand for a few hours also. Then squeeze the juice from both, and arrange them in a stone jar in alternate layers, sprinkling through them celery and mustard seed. Pour over all a quart of vinegar and a pint of sugar brought to a boil. It will be ready to use when cold.

=Ripe cuc.u.mber sweet pickles.= Pare twelve large ripe cuc.u.mbers, cut out the pulp, and cut them in strips. Boil together two pounds of sugar, one pint of vinegar, and one-half ounce of cinnamon and cloves. Skim well.

Then put in the cuc.u.mbers, and cook until tender. Then remove the cuc.u.mbers, reduce the liquor, pour over the cuc.u.mbers, and cover tightly.

SEPTEMBER 30

BREAKFAST Fresh raspberries with cream Shirred eggs, Brunswick Rolls Coffee

LUNCHEON Cantaloupe Fried fillet of sole, Tartar sauce Cuc.u.mber salad Cold turkey and ham with chow chow Baked potatoes Brie cheese with crackers Demi ta.s.se

DINNER Potage Sch.o.r.estene Dill pickles. Radishes Frogs' legs, saute a sec Small tenderloin steak, Nicholas II Brussels sprouts, au beurre Potatoes au gratin. Escarole salad Baked brown bread pudding. Coffee

=Shirred eggs, Brunswick.= b.u.t.ter a shirred egg dish, lay a slice of raw tomato about one-half inch thick in the bottom, heat through, turn it over, and break two eggs on top. Season with salt and pepper, and finish cooking.

=Potage Sch.o.r.estene.= Chop fine, one pound of sirloin, or top sirloin, of beef. Put in a ca.s.serole with three quarts of consomme and boil slowly for one hour. Then strain through a coa.r.s.e sieve. The meat must be all forced through the sieve, and served in the soup.

=Small tenderloin steak, Nicholas II.= Cut four small steaks, and season with salt and pepper. Put two ounces of b.u.t.ter in a frying pan and fry the steaks, and when nearly done remove them to a ca.s.serole. Heat eight whole truffles in sherry wine, and use them to garnish the steaks. Also lay on each steak a slice of goose liver saute in b.u.t.ter. Pour a little sauce Madere over all.

=Baked brown bread pudding.= One quart of graham bread crumbs, one quart of milk, one gill of mola.s.ses, two ounces of b.u.t.ter, two ounces of sugar, three eggs, and one-half teaspoonful of cinnamon. Make the crumbs very fine. Then melt the b.u.t.ter in the milk, with the sugar, mola.s.ses, cinnamon, and eggs. Then stir in the crumbs, and bake in b.u.t.tered moulds for about one-half hour. Serve hot, with cream sauce flavored with a little cinnamon.

=Sweet grape juice.= Crush twenty pounds of Concord grapes in three quarts of water, and put them in a porcelain kettle. Set the kettle on the fire, and stir well until it reaches the boiling point; then allow it to simmer for fifteen or twenty minutes. Strain through a cloth, and add three pounds of white sugar. When the sugar is dissolved strain again through a cloth, and heat to the boiling point. Pour into hot pint or quart bottles, and seal instantly with new corks, only. After the corks have been inserted dip the necks of the bottles into hot sealing wax.

=Canned pumpkin or squash.= Peel the squash or pumpkin, and cut in small squares. Boil, without seasoning, until soft. Mash through a fruit press. Fill hot quart gla.s.s jars, and seal tight. Keep in a cool dark place.

=Preserved violets.= Cut the stems from one pound of large full-blown violets. Boil one and one-half pounds of granulated sugar, until a little dropped in cold water makes a soft ball. Then throw the violets into the sugar, remove the pan from the fire for a moment, and stir gently. Then return the pan to the fire, boil up once, and then change the violets immediately to another vessel. Let them stand over night, and then drain off the syrup through a sieve. Put the syrup in a copper pan, add a cupful of sugar, and cook until it hardens in water. Then put in the violets, change to another vessel, and allow to stand again over night. Again drain off the syrup, and boil it for a few minutes. Then add the violets, and remove the pan at once from the fire, and stir lightly until it begins to crystalize. Then pour the whole on sheets of paper, shake, and separate the flowers carefully with the fingers. When dry pick them from the sugar, arrange on a wire grating, and allow them to become cool.

=Canned minced meat.= Three pounds of boiled beef, one pound of beef suet, three pounds of brown sugar, one-half peck of apples, two pounds of raisins, one pound of currants, one pound of citron, one grated nutmeg, one tablespoonful of powdered mace, and allspice and cinnamon to suit the taste. Chop the meat, suet and apples, slice the citron fine, and mix all together with the seasoning. Pour on enough boiled cider to make a thick batter. Heat it thoroughly and put into one quart gla.s.s jars. Seal while hot, and set away in a cool dark place.

OCTOBER 1

BREAKFAST Orange and grapefruit juice, mixed Broiled salt mackerel Baked potatoes Rolls Coffee

LUNCHEON Hors d'oeuvres a.s.sorted Eggs Castro Spring lamb steak, Bercy French fried potatoes Cold asparagus, mayonnaise Strawberry whipped cream Hazelnut macaroons. Demi ta.s.se

DINNER Consomme Georgia Ripe California olives Pompano saute meuniere Virginia ham glace, champagne sauce Spinach in cream. Laurette potatoes Hearts of lettuce salad Fancy ice cream a.s.sorted cakes. Coffee

=Eggs Castro.= Cook four artichokes, clean the bottoms, lay a poached egg on each, and cover with the following sauce: Mix half a cup of cream sauce with three-quarters of a cup of Hollandaise sauce, add a few sliced canned mushrooms, and season with salt and a little Spanish or Cayenne pepper.

=Strawberry whipped cream.= Crush one-half pint of strawberries with one-quarter of a pound of sugar. Whip one pint of cream until stiff, then add the crushed strawberries, mix well, and serve in saucers.

=Raspberry, peach or banana whipped cream.= Prepare in the same manner as strawberry whipped cream.

=Hazelnut macaroons.= Roast some sh.e.l.led hazelnuts in the oven, and as soon as brown rub them well on a coa.r.s.e sieve to remove the skins. Crush three-quarters of a pound of the hazelnuts and one-quarter pound of almonds with two pounds of sugar. Add eight or ten whites of eggs, and stir to a paste. Dress on paper, and bake in the same manner as ordinary macaroons.