The Hotel St. Francis Cook Book Part 67

OCTOBER 25

BREAKFAST Baked prunes Scrambled eggs Corn bread (2) Cocoa

LUNCHEON Anchovy salad Lamb hash, J. A. Britton Cheese cake Coffee

DINNER Cold artichokes, St. Francis dressing Brook trout, Cafe de Paris Breast of chicken, James Woods Salad Algerienne Frozen loganberry juice Macaroons

SUPPER Welsh rabbit, special Raisin bread Ale

=Baked prunes.= Select large prunes, place them in a baking pan side by side so they hardly touch, cover with water and cook in a moderate oven for an hour. Then pour off three-quarters of the juice, which may be kept for a beverage, and to the prunes add a little sugar, a stick of cinnamon, and the rind of a lemon. Cover the pan tightly, place back in a moderate oven and bake for at least one hour.

=Corn bread (II).= Put in a pan one egg beaten light, one cup of milk, one tablespoonful of sugar, one-half teaspoonful of salt, one cup of yellow corn meal, one cup of flour, and two and one-half teaspoonfuls of baking powder. If too thin add a little more white flour. Beat well together, and add four tablespoonfuls of melted b.u.t.ter or bacon drippings.

=Graham bread.= Same as for corn bread, but use no white flour.

=Raisin bread.= Warm one pint of milk and dissolve one-half ounce of yeast in it. Then add two ounces of b.u.t.ter, two eggs, two ounces of sugar, a pinch of salt and one-half pound of raisins. Mix well. Then stir in two pounds of flour, and make a smooth dough. Allow to raise for about three hours. Then fold the dough, put it in moulds, and let it again raise for about one hour. Bake in a moderate oven for about forty-five minutes.

=Lamb hash, J. A. Britton.= Take even quant.i.ties of left over roast lamb and mashed potatoes and pa.s.s through a fine meat chopper. Season well, add a piece of sweet b.u.t.ter, some chopped parsley and a little bouillon, and cook together. Serve hot, with a fried egg on top.

=St. Francis dressing.= One green pepper, an equal amount of raw celery and an equal amount of hard boiled eggs all chopped fine. Add one-half cup of Chili sauce, one-half cup of mayonnaise, one tablespoonful of white wine vinegar, two spoonfuls of olive oil, and salt, pepper and Cayenne. Mix well. Can be served with almost any kind of salad.

=Brook trout, Cafe de Paris.= b.u.t.ter well an earthern dish, sprinkle with chopped shallots and parsley, lay the trout on top, season with salt and pepper, add a little white wine and fish broth, lay a few pieces of b.u.t.ter on top, and bake in oven until done. Serve in the dish in which they were cooked.

=Breast of chicken, James Woods.= Remove the skin from a nice young roasting chicken, lift off the b.r.e.a.s.t.s, season with salt and pepper, roll in cream, then in flour, and fry in b.u.t.ter. Place on a b.u.t.tered shirred egg dish a piece of toast, then a thin slice of broiled Virginia ham, then the b.r.e.a.s.t.s of chicken, then a few heads of fresh mushrooms tossed in b.u.t.ter, then a little cream and a piece of b.u.t.ter, season all well, cover with a gla.s.s mushroom cover, and bake in oven for ten minutes.

=Salad Algerienne.= Sliced pineapple, oranges, grapefruit and bananas in equal quant.i.ties. Serve in a bowl with lettuce leaves around the sides, and mayonnaise dressing made with plenty of lemon juice.

=Frozen loganberry juice.= Mix one quart of loganberry juice, one quart of water, one pound of sugar, and the juice of two lemons. Strain and freeze.

=Welsh rabbit.= Break an egg in a deep plate, add a teaspoonful of vinegar, and English mustard, paprika and salt to taste. Mix thoroughly.

Then grate or crumble four ounces of good American cheese, place in a chafing dish, and add a small quant.i.ty of ale or beer. Just enough to keep the cheese from frying. Use a hot flame, and with two forks in one hand stir continually, in one direction. Do not permit the cheese to boil. When the cheese is melted add the egg and seasoning, and stir until blended. Then add a pinch of bicarbonate of soda, and serve on b.u.t.tered toast which has been previously prepared. The rabbit can be prepared for any number of persons by allowing four ounces of cheese to each person, and one egg for each pound, or less, of cheese.

=Cheese cake.= Work thoroughly together one and one-half cup of b.u.t.ter and one and one-half cup of sugar until it is creamy. Then stir in eight eggs, one by one, then the juice and rind of one lemon, then one and one-half pound of cottage cheese, then one cup of cream and four spoonfuls of flour. Bake in spring form pans lined with thin pie dough.

OCTOBER 26

BREAKFAST Oatmeal with cream Bacon and eggs Mixed bran biscuits Coffee

LUNCHEON Little Neck clams, mignonette Consomme in cups Cold Virginia ham Lettuce salad Pink pudding, Victor Demi ta.s.se

AFTERNOON TEA Brioche Coffee cake Tea, chocolate or coffee

DINNER Puree of pea soup Ripe olives Sand dabs, meuniere Saddle of lamb, jardiniere Hearts of palm, Victor Figs Roma Lady fingers Demi ta.s.se

=Brioche.= Dissolve one ounce of yeast in one gill of tepid water and add about one-third of a pound of flour, to make a medium firm sponge.

Cover with a cloth and set in a warm place to raise. Then work into a smooth paste two-thirds of a pound of flour, three-quarters of a pound of b.u.t.ter, one ounce of sugar, a little salt, and six eggs. Beat the eggs in gradually. Then spread the sponge over the top and mix into the paste. Cover with a cloth and allow to raise until double in size. Then work together again, and place in a box for several hours to harden before using. Mould into small round b.a.l.l.s, place in baking pans, and allow to raise until about one-third above their original size. Brush over with egg, make a cross-cut on top, and bake in a rather brisk oven.

=Coffee cake.= Put one pound of flour in a bowl. Dissolve an ounce of yeast in a gill of lukewarm milk, add it to the flour with two eggs, and work to a medium-stiff dough. Cover with a cloth and allow to raise till double in size. Then work in thoroughly three ounces of b.u.t.ter, two ounces of sugar, a pinch of salt, a pinch of nutmeg, and the juice and rind of one lemon. Allow to raise again for about an hour, when the dough will be ready to bake. This dough is the foundation for all kinds of coffee cake.

=Pink pudding, Victor.= Cook one-quarter pound of rice in one quart of milk with a vanilla bean and one-half pound of sugar. When done allow to cool, and then add one quart of whipped cream, some chopped fruits, and one drop of red coloring. Dissolve four sheets of gelatine in a little warm milk, stir into the above, put into moulds, and set in ice box until firm. Serve with fruit sauce.

=Figs Roma.= Line a bowl (timballe) with lady fingers. Put a layer of vanilla ice cream in the bottom, then a layer of about a dozen peeled and quartered figs, sprinkle this with good rum, cover thickly with sauce au marasquin, and sprinkle some macaroon crumbs on top. Serve in plates with ice around the bowl.

=Four o'clock tea bran bread.= Make a batter with two cups of bran, one cup of Educator entire wheat flour, one cup of white flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of mola.s.ses, one-half cup of water and two cups of milk, or one cup of milk and another one of water. Spread the batter about one inch thick in the pan, and cook in a slow oven.

=Wheat bran gems.= Make a batter with two cups of wheat bran, one cup of whole wheat flour, one teaspoonful of baking soda, one-half cup of mola.s.ses, three tablespoonfuls of hot milk, and three tablespoonfuls of boiling water. Put the dough in b.u.t.tered gem pans, and cook for about twenty-five minutes.

=Bran bread.= Mix together two cups of wheat bran, one and one-half cups of flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup of mola.s.ses, one-half cup of water, and two cups of milk, or one cup of milk and another cup of water. Put the dough in the pans about one inch thick, and bake in a slow oven.

=Bran biscuits.= Mix two cups of wheat bran, one cup of white flour, two teaspoonfuls of baking powder, one very small teaspoonful of salt, a piece of lard the size of an egg, and enough milk to make a stiff dough.

Work well together, roll out about a half an inch thick, cut out with forms, and bake in a slow oven.

=Hearts of palm, Victor.= Hearts of palm can be obtained in cans similar to asparagus, and may be served in the same way, with Hollandaise, Polonaise, vinaigrette, or other sauces. Hearts of palm, Victor, is served cold, with Victor dressing (see April 21).

OCTOBER 27

BREAKFAST Oatmeal Strawberries with cream Lamb chops with bacon Boiled eggs Rolls Coffee

LUNCHEON Grapefruit with maraschino Consomme in cup Salted almonds Loin of pork, apple sauce Lettuce salad Meringue glacee a la vanille Black coffee

DINNER Puree of peas, Varsovienne Olives Celery Sand dabs, saute meuniere Roast chicken Mashed potatoes Canned asparagus, sauce Hollandaise Escarole salad, French dressing Omelet with strawberries Coffee

=Oatmeal.= To one quart of water, boiling, add eight ounces of cracked wheat. Boil for one-half hour. Salt.

=Consomme.= Mix one-half pound of beef, chopped fine, with one white of an egg. Add slowly one quart of stock and let boil for half hour. Strain through napkin or fine cheese cloth.

=Loin of pork.= Place pork in roasting pan and pepper and salt well. Add one sliced onion, carrot, bay leaf, clove, a little celery and one teaspoonful of whole black peppers. Put in moderate oven and roast for about one and one-quarter hours. Baste often to keep juicy and of a fine color. When done remove from pan, skim part of the fat from the gravy and add one-half spoonful of flour, let simmer till brown, add one cup of stock and boil for a few minutes.

=Puree of pea soup.= Soak three-quarters of a pound of green split peas in cold water for three hours. Wash well and put on fire in cold water.

Put in saute pan one sliced onion, carrot, stalk of leek, a little celery and parsley, a bay leaf and clove, and a ham bone or skin of bacon or salt pork. Simmer in b.u.t.ter until soft. Add the peas and boil together until soft. Salt and pepper to taste and strain through sieve.

If too thick add some stock or broth of any kind.

=Varsovienne.= Fried thin-sliced bacon.

=Aux croutons.= Bread cut in small dices and fried in b.u.t.ter.

=Sand dabs, meuniere.= Remove the skin from the sand dabs, salt, pepper and roll in flour, and fry in fresh b.u.t.ter in shallow frying pan. When brown remove fish to platter, place piece of b.u.t.ter in pan, cook till brown, and pour over fish. Add the juice of one lemon and chopped parsley. Garnish the platter with parsley and quartered lemons.

=Roast chicken, plain.= Prepare sauce as for loin of pork. Omit flour for thickening. Serve with its own gravy.

=Hollandaise sauce.= Put the yolks of five eggs in saucepan. Place the saucepan in pot containing very hot water, on range. Stir the yolks well and add pieces of sweet b.u.t.ter the size of a hazelnut, until one pound is used. As the b.u.t.ter melts in the eggs be careful that the sauce does not get too hot. Add salt and Cayenne pepper to taste.

=Salted almonds.= Scald the almonds, allow to cool and remove the thin paper-sh.e.l.ls. Put the almonds on a pan and roast in hot oven until brown. Wet with a solution of gum arabic and water, using about four teaspoonfuls to the pound of nuts. Dust over with table salt and stir until dry.

=Meringue sh.e.l.ls.= To the whites of eight eggs use one pound of powdered sugar. Beat the whites very firm and stiff. Add a handful of sugar and beat thoroughly. Remove the whip and stir in the remainder of the sugar with a large spoon. Form in the size of an egg and dress on a b.u.t.tered pan dusted with flour. Sprinkle with powdered sugar and bake in a moderate oven.