The Hotel St. Francis Cook Book Part 73

DINNER Consomme with tapioca Boiled salmon, mousseline sauce Potatoes Hollandaise Roast goose, apple sauce St. Francis potatoes Celery Victor Baked Alaska Coffee

=Pearl grits with cream.= See hominy in cream.

=Potato salad.= Slice three boiled potatoes while hot. Add one small onion chopped fine, some chopped parsley, salt and pepper, two spoonsful of olive oil, and one each of boiling bouillon, or boiling water, and vinegar. Mix carefully so as not to break the potatoes, and serve in salad bowl with lettuce garnishing.

=Chicken a la King.= Take the breast of a boiled chicken or hen (fowl), and cut in very thin, diamond-shape pieces. Put in pan and add three-quarters of a pint of cream, salt and Cayenne pepper. Boil from three to five minutes. Add a gla.s.s of best sherry or Madeira wine. Boil for a minute and thicken with the yolks of two eggs, mixed with one-quarter pint of cream. Put some sliced truffles on top.

=Raspberry water ice.= One-half pound of sugar, one pint of water, and one pint of fresh raspberry pulp strained through a fine sieve. Squeeze in the juice of one lemon, add a little coloring if desired, strain and freeze.

=Consomme with tapioca.= To one quart of boiling consomme add slowly one cup of tapioca, and boil for eight minutes.

=Bread and b.u.t.ter sandwiches.= Spread sweet b.u.t.ter on thin slices of bread, and place face to face in pairs. Cut in any fancy shape, or roll and tie with soft baby ribbon.

NOVEMBER 12

BREAKFAST Honey in comb Boiled eggs Postum cereal Dry toast

LUNCHEON Cold goose and Virginia ham Port de Salut cheese Crackers Coffee

DINNER Oyster soup, family style Salted English walnuts Fried chicken, country style Au gratin potatoes Cauliflower, Polonaise Escarole and chicory salad Chocolate profiterole Coffee

SUPPER Canape regalia

=Postum cereal.= A prepared breakfast food obtainable from all grocers.

Follow directions on package.

=Oyster soup, family style.= Boil two dozen oysters with their juice. In a separate vessel boil one quart of milk and one pint of cream. Put both together and add two ounces of sweet b.u.t.ter, and salt and pepper. Before serving stir in some fine cut chives and one-half cup of broken crackers.

=Au gratin potatoes.= Fill a shallow b.u.t.tered dish with hashed in cream potatoes. Sprinkle with grated Parmesan cheese, put a little b.u.t.ter on top, and bake in oven until brown.

=Cauliflower, Polonaise.= Put on a platter some fresh-boiled cauliflower and sprinkle with two finely chopped boiled eggs, salt and pepper and some chopped parsley. In a pan on range put three ounces of sweet b.u.t.ter. When warm add two tablespoonsful of fresh bread crumbs and allow to become well browned. Pour over cauliflower when very hot.

=Fried chicken, country style.= Put the dressed chicken in salt water and leave for about one hour. Then wash and dry between towels, season with pepper and a small amount of salt, and dredge well with flour.

Place in frying pan about three tablespoonsful of lard and two or three slices of fat breakfast bacon. When bacon is brown remove, and strain the lard, being careful that it is not burned. Have the lard very hot and fry the chicken. When brown, and well done, remove the chicken and strain the lard again through a hair sieve, then return lard to range, and stir in thoroughly one tablespoonful of flour, being careful to have no lumps. Immediately before serving stir into the sauce one pint of cream, and let boil for one minute. Dress with the bacon and parsley in branches.

=Canape Regalia.= Regalia is a special fish paste obtainable in cans. To one small can add two ounces of b.u.t.ter, mix well, and spread on fresh toast. Garnish with chopped eggs, serve on napkin with lemon in quarters and parsley in branches.

NOVEMBER 13

BREAKFAST Bananas and cream Scrambled eggs with chives Dry toast Coffee

LUNCHEON Pickled oysters Consomme in cups Broiled bluefish, maitre d'hotel Tripe, Lyonnaise Mashed potatoes Hearts of lettuce, egg dressing Chocolate eclairs Demi ta.s.se

DINNER Potage Cambridge Boiled sheepshead, Hollandaise sauce Potatoes nature Chicken, Diva French peas Endive salad Strawberries with cream a.s.sorted cakes Corn bread, Maryland Coffee

=Pickled oysters.= Parboil one carrot and one celery root cut in strips, and one onion sliced fine. Pour off water and finish cooking in one gla.s.sful each of white wine, and white wine vinegar, with a spoonful of pepper berries tied in cheese cloth. When done remove the peppers, add three dozen oysters and bring to a boil. Serve cold with parsley.

=Broiled bluefish.= Split the bluefish, remove the bones, season with salt and pepper, dip in oil and broil. Serve maitre d'hotel sauce on top, and quartered lemons and parsley.

=Boiled sheepshead, Hollandaise sauce.= Same as boiled salmon, Hollandaise.

=Maryland corn bread.= Beat two eggs until very light, and stir in one pint of sweet milk. Then sift one-half pint of coa.r.s.e corn meal, add a teaspoonful of yeast powder, half a teaspoonful of salt, and a tablespoonful of melted lard or b.u.t.ter. Stir this into the milk and eggs. Mixture must be a thin batter. Bake in small bread pan or m.u.f.fin rings.

=Chicken, Diva.= Prepare the chicken as for roast and stuff with rice stuffing. Put chicken in kettle and cover with stock or water. When done prepare a supreme sauce with the stock, pour over the chicken, and sprinkle with chopped Virginia ham. Carve at table.

=Rice stuffing.= Simmer a small chopped onion in b.u.t.ter, add one cup of washed rice, three cups of stock or bouillon, season, and cook in oven for twenty minutes. Then add two truffles cut in small squares. This stuffing is used for poultry, game, peppers, tomatoes, etc.

=Supreme sauce.= Melt three ounces of b.u.t.ter, add two ounces of flour, and simmer, but do not allow to brown. Add one and one-half pint of chicken stock, reduce for ten minutes, thicken with the yolk of one egg, a cup of cream and a small piece of sweet b.u.t.ter. Season with salt and a little Cayenne pepper. This sauce may be used with many entree dishes.

=Potage Cambridge (soup).= Melt three ounces of b.u.t.ter in vessel, add two ounces of flour, and simmer for five minutes, or until golden yellow. Add one pint of veal broth or stock, one-half pint of puree of tomatoes and the tr.i.m.m.i.n.gs of a few fresh mushrooms. Cook for twenty minutes, strain through sieve and add fine-cut strips of fresh mushrooms saute in b.u.t.ter. A pony of dry sherry wine may be added if desired.

=Strawberry ice cream.= One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of strawberry pulp or strained strawberries, the juice of one lemon and a little coloring. Put the milk with half the sugar on the fire to boil. Mix the remainder of the sugar with the eggs, stir the boiling milk into it, and cook until it becomes creamy, but do not allow it to boil. Remove from the fire, add the cream, strawberry pulp and lemon juice, cool and freeze.

NOVEMBER 14

BREAKFAST Grapefruit with vanilla sugar Finnan haddie in cream Puff paste crescents Oolong tea

LUNCHEON Green onions Radishes Eggs ministerielle Vermicelli aux croutons Cold asparagus, mustard sauce Cup custard Coffee

DINNER Clam chowder, Manhattan style Queen olives Fillet of sole, Marguery Omelet with spinach Broiled fresh mushrooms Coffee ice cream a.s.sorted cakes Demi ta.s.se

=Puff paste crescents.= Two pounds of flour, one pound of b.u.t.ter, one pint of milk, one ounce of salt, one and one-half ounces of sugar and two ounces of yeast dissolved in warm water. Mix one-half pound of the flour with one-half pint of water and the dissolved yeast. Stand in warm place for about twenty minutes. Put the remainder of flour on board and mix in the yeast paste; when sufficiently risen, add salt, sugar and milk, make a stiff dough and allow to stand for a few minutes. Roll out, put the b.u.t.ter into the dough as for ordinary puff paste, and roll in the same way, but giving it only half the number of turns.

=Stock for soup.= Two pounds of beef bones and a marrow bone, if you can obtain one, two gallons of water, a carrot, onion, leek, piece of parsley, a bouquet garni, salt and pepper. Boil for three hours. Strain.

=Puff paste (feuilletage).= Take one pound of flour and one cup of water and make a smooth paste, but not too soft. Form into a square loaf and let it set for about fifteen minutes. Roll out on floured board about one-half inch thick, and place in the center one pound of b.u.t.ter, well-worked and flexible. Fold the edges of the paste over the b.u.t.ter and roll out about one-quarter inch thick, taking care that the b.u.t.ter does not run out of the dough. Brush off the flour and fold in three.

Roll out again to the same thickness as before and repeat the folding.

Put in cool place or ice box for about one-half hour, then roll and fold as before. Again rest for one-half hour, and then roll and fold again.

The paste will then have six turns in all, and after a little rest it can be used.

=Brown gravy.= One pound of veal bones, cut in pieces and browned in oven, with one carrot, one onion, a little thyme, one bay leaf, two cloves and three ounces of b.u.t.ter. Baste well, then add three ounces of flour, allow to brown a little, and then add two quarts of water and boil for two full hours. Season with salt, and strain. This gravy is used as a foundation for many fancy sauces, such as sauce Madere, etc.

NOVEMBER 15

BREAKFAST Stewed rhubarb Grape-nuts with cream Yarmouth bloaters Rolls Coffee

LUNCHEON Shrimp salad Lamb chops Julienne potatoes French string beans Chocolate macaroons Coffee

DINNER Seapuit oysters on half sh.e.l.l Onion soup au gratin Salted pistachio nuts Whitefish, maitre d'hotel Sweetbreads braise, au jus Puree St. Germain Olivette potatoes Roast leg of lamb, mint sauce Romaine salad Pineapple punch Lady fingers Coffee

=Stewed rhubarb.= Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan. Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water. Cover and put in oven for about twenty minutes. Remove, take out the cinnamon, and serve cold in its own juice. Cream and powdered sugar separate.

=Grape-nuts with cream.= Serve as prepared in package. Cream and powdered sugar separate.

=Yarmouth bloater.= Imported in cans. Put on broiler and heat through.