The Hotel St. Francis Cook Book Part 68

=Vanilla ice cream.= One pint of cream, one quart of milk, eight yolks of eggs, half pound of sugar and one vanilla bean. Place the milk, half of the sugar and the split vanilla bean on the fire to boil. Mix the remainder of sugar with the yolks of eggs, stir in the boiling milk and cook until creamy. Allow to cool, strain and freeze.

=Plain omelet.= Beat six eggs. Put in hot frying pan a piece of b.u.t.ter, add the eggs and roll quickly over hot fire to form. Salt. For a sweet omelet sprinkle with sugar.

=Omelet with strawberries.= Dust a plain omelet with plenty of powdered sugar. Burn bands across the top with a red-hot poker or special iron, and garnish with stewed strawberries.

=Stewed strawberries.= Wash a basket of strawberries thoroughly. Dry in napkin and roll in two ounces of granulated sugar. Put in saucepan and place on fire. Allow to remain until sugar is melted and berries are soft. Do not leave on fire too long.

=French dressing for salad.= To one-third of white wine vinegar use two-thirds of olive oil. Mix with salt, pepper, a little powdered mustard, dash of Worcestershire sauce and a little paprika.

=Coffee.= To seven ounces of ground coffee use two quarts of water. (Use eight ounces for after dinner coffee.) If you do not use a special coffee percolator pour the boiling water over the grounds, contained in a bag. Draw off and repeat twice.

=Plain celery.= Stalks of celery well washed and split in four.

=Ripe olives.= California olives allowed to ripen on the trees, and specially prepared in packing houses. Serve with cracked ice.

=Oysters on half sh.e.l.l.= Serve on cracked ice with half of lemon or lime.

OCTOBER 28

BREAKFAST Cantaloupe Hominy with cream Scrambled eggs with smoked beef Dry toast Coffee

LUNCHEON Canape of caviar Radishes Hungarian goulash Potato croquettes a.s.sorted fruits

DINNER Puree of tomato soup Celery Boiled codfish, egg sauce Roast leg of lamb String beans in b.u.t.ter Potatoes rissolees Chicory salad Vanilla ice cream Lady fingers Coffee

=Hominy.= To one quart of boiling water add eight ounces of hominy. Cook twenty minutes. Salt to taste. Serve cream separate.

=Scrambled eggs plain.= Beat six eggs, add two ounces of b.u.t.ter, spoonful of cream and a little salt and pepper. Stir on fire with a wooden spoon until cooked.

=Scrambled eggs with smoked beef.= Slice the beef very thin. Boil in water for a few minutes, add the eggs and serve on toast.

=Canape of caviar.= Spread caviar, which has been kept on ice, on thin toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and one-fourth of a lemon. Serve on napkin.

=Hungarian goulash.= One pound of shoulder of veal, one pound loin of lean pork. Cut in pieces one inch square. Mix a little flour, salt, pepper and plenty of paprika. Put in sauce pan a piece of b.u.t.ter, two chopped onions and the fat from the loin of pork. Simmer till brown, then add the meats and flour; a little bouillon, stock or water; one-half cup of puree of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery. Cover tight and cook for three-quarters of an hour. Then add three potatoes cut the same as the meat, and cook till done.

=Beef goulash.= Same as the above except use beef, and the fat of pork, only.

=Potato croquettes.= Boil one pound of potatoes. Pour off water and let evaporate well. When quite dry mash fine, mix with the yolks of two eggs, salt and pepper. Roll on floured board into the form of a large cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard.

=Puree of tomatoes.= Put in sauce pan one sliced onion, a little celery and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of b.u.t.ter, piece of hambone or pig skin, and allow to simmer. Then add one gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar.

When cooked add a piece of b.u.t.ter. Strain well.

=Puree of tomato soup.= Add some chicken broth or bouillon to the puree of tomatoes. Serve bread crumbs fried in b.u.t.ter.

=Boiled codfish, or any white fish.= Put fish in cold water. Add cup of milk to keep it white. Salt and boil. When done let stand for ten minutes. Serve on napkins with small boiled potatoes, parsley in branches, and quartered lemons.

=Egg sauce.= Add some chopped boiled eggs to cream sauce. Sprinkle with a little chopped parsley.

=Cream or Bechamel sauce.= Melt two ounces of b.u.t.ter in two ounces of flour. When warm, but not brown, add one pint of boiling milk. Stir well and cook for a few minutes. Strain.

=String beans.= Boil in salt water. Place in pan, add piece of b.u.t.ter and salt and pepper.

=Escarole salad.= Serve with French dressing. This salad goes well with piece of bread rubbed with garlic, and served in bowl.

=Chicory salad.= Serve with French dressing. Use crust of bread rubbed with garlic if desired.

OCTOBER 29

BREAKFAST Stewed prunes Pettijohns in cream Ham and eggs Rolls Tea

LUNCHEON Chicken broth in cups Lamb hash Cheese b.a.l.l.s Lettuce salad Coffee

DINNER Little Neck clams on sh.e.l.l Giblet soup, English style Frog legs, saute a sec Roast teal duck Fried hominy and currant jelly Boiled artichokes, Hollandaise sauce Romaine salad Philadelphia ice cream Macaroons Coffee

=Pettijohns.= To one quart of boiling water add eight ounces of Pettijohns. Cook ten minutes. Salt. Serve cream separate.

=Fried ham.= Thin slices of raw ham fried in b.u.t.ter. If fried too much ham will get hard.

=Fried eggs.= Use strictly fresh eggs and fry in hot b.u.t.ter. Salt and pepper.

=Ham and eggs.= Put ham in frying pan and fry one side. Turn, and crack eggs on top and fry.

=Chicken broth.= Put to boil in cold water two fat soup hens. Skim well, add one-half onion, a little celery, salt to taste, and cook for three hours, when fowls should be soft. Strain the bouillon and serve in cups.

The cooked fowls may be used for sandwiches, chicken salad, chicken a la King, etc.

=Boiled fowl.= See chicken broth above.

=Lamb hash.= Cut cold boiled or roast lamb in small dices. Add one-half as much cold boiled potatoes. Put piece of b.u.t.ter in saucepan with one chopped onion and simmer until brown. Add lamb and potato, salt, pepper, cup of stock or bouillon and cook for ten minutes. Serve on toast with chopped parsley.

=Cheese b.a.l.l.s.= Mix one and one-half cups of grated Parmesan or American cheese, one tablespoonful of flour, one-quarter teaspoonful of salt, a few grains of Cayenne pepper and the whites of three eggs beaten stiff.

Shape in small b.a.l.l.s or croquettes, roll in cracker dust, fry in deep fat and drain on brown paper. New lard is necessary for frying, and they must not stand, but serve immediately.

=Lettuce salad.= Wash, dry in napkin, and serve with French dressing.

=Giblet soup a l'Anglaise.= (English style). Cut turkey or chicken gizzards in small dices. Also a carrot, turnip, piece of celery and a piece of leek. Add one-third pound of barley, large spoonful of flour and four ounces of b.u.t.ter. Simmer all together, add two quarts of stock or bouillon, season with salt, pepper and teaspoonful of Worcestershire sauce and cook for one hour. Serve with a sprinkle of chopped parsley.

=Frogs' legs saute a sec.= Season the frogs' legs with salt and pepper and dip in flour. Put a piece of b.u.t.ter in saute pan and place on stove over a quick fire. When hot add the frogs' legs and fry for a few minutes. Remove to a chafing dish and put a fresh piece of b.u.t.ter in the saute pan, brown, and pour over the legs, with chopped parsley, and garlic, if desired.

=Roast teal duck.= Season with pepper and salt and roast in very hot oven for ten minutes. Rare, seven and one-half minutes.

=Fried hominy.= Boil ten ounces of hominy in one quart of water for thirty minutes. Spread in pan to a depth of one inch or more, to cool.

Cut in diamond shape one-quarter inch thick, roll in flour, beaten eggs and bread crumbs, and fry in swimming fat.

=Boiled artichokes.= Boil in salt water with a few slices of lemon. When soft serve on napkins with parsley in branches. Sauce separate.

=Romaine salad.= Romaine should not be washed, or the leaves broken.

Wipe with a napkin if it is dusty and serve with French dressing.