The Hotel St. Francis Cook Book Part 43

=Canned peaches.= Pare twelve pounds of peaches, cut in half, and lay in cold water until needed. Put on the stove three pounds of sugar with nine pints of water. Boil to a syrup. Set the jars on a cloth in hot water. Fill the jars with the cold peaches, putting a generous layer of sugar between them. When the jars are full fill up with the hot syrup, and seal immediately. Twelve pounds of fruit and three pounds of sugar will fill six quart jars.

=Canned apples and quinces.= Pare and cut equal quant.i.ties of apples and quinces. First cook the quinces in just sufficient water to cover.

Then remove, and cook the apples in the same water. In a vessel put a layer of quinces, then a layer of apples, and so on until all are used.

Pour over them a syrup made of half a pound of sugar for each pound of fruit; and allow to stand over night. Then boil for five minutes, and seal in jars.

=Tomato preserves.= Scald and peel carefully some small, pear-shaped, half ripe tomatoes. p.r.i.c.k with a needle to prevent their bursting, and put their weight in sugar over them. Let them set overnight, then pour off the liquid into a preserving kettle, and boil until it is a thick syrup. Clarify with the white of an egg, add the tomatoes, and boil until transparent. A small piece of ginger root; or a lemon sliced very thin, to each pound of fruit, and cooked in the syrup, improves it.

=Apple b.u.t.ter.= To three gallons of cooked apples add one quart of cider, five pounds of brown sugar, and several sticks of cinnamon. Boil down to about two gallons.

JULY 7

BREAKFAST Fresh raspberries with cream Ham and eggs Rolls Coffee

LUNCHEON Cantaloupe Cold consomme in cups Cold larded tenderloin of beef Cauliflower salad Floating island Lady fingers Demi ta.s.se

DINNER Potage Honolulu Radishes Stuffed clams Chicken saute, Lafitte Beets a la Russe Green corn saute Gauffrette potatoes Biscuit glace, pistachio a.s.sorted cakes Coffee

=Cauliflower salad.= Boil two heads of cauliflower in salt water for ten minutes. Allow to become cold, and serve in salad bowl with French dressing, or mayonnaise sauce.

=Potage Honolulu.= Put on the fire a soup hen, in three quarts of water; season with a tablespoonful of salt, and bring to a boil. Then add one bouquet garni, three onions, three green peppers, and three-quarters of a pound of rice. When the hen is boiled soft remove it, with the bouquet garni and the peppers. Strain the rice, onions and broth through a fine sieve, and put back in the ca.s.serole. Bring to a boil, and bind with the yolks of two eggs mixed with a cup of cream. Season well with salt and Cayenne pepper, and add three canned red peppers cut in small squares, before serving.

=Stuffed clams.= Remove the clams from twenty-four large Little Necks.

Wash the sh.e.l.ls very clean, so there will be no sand in them. Chop the clams, and mix with three fresh mushrooms chopped fine, one truffle, a little chopped parsley and three ounces of b.u.t.ter. Season with salt and pepper, and then fill the sh.e.l.ls. Place on a pan, sprinkle with grated cheese, put a small piece of b.u.t.ter on top of each, and bake in the oven for fifteen minutes. Serve on a napkin, with parsley, and lemons cut in half.

=Chicken saute, Lafitte.= Cut a spring chicken in four, and season with salt and pepper. Put two ounces of b.u.t.ter in a saute pan, heat, and then add the chicken. Cook until golden yellow, then sprinkle with a tablespoonful of flour and cook until the flour is yellow. Then add half a gla.s.s of claret and a cup of stock, bouillon or chicken broth. In another frying pan put a spoonful of olive oil, heat, then add a can of cepes, toss them while cooking slightly, and add to the chicken. Peel one tomato, cut in eight, and also add to the chicken. Simmer together for twenty minutes. Then place the chicken on a platter; boil the sauce for five minutes more, season well with salt and pepper, add some chopped parsley, and pour over the chicken. Lay six fleurons around the platter.

=Beets a la Russe.= Slice a dozen boiled beets, put in a saute pan with two ounces of b.u.t.ter, season with salt and pepper, and simmer for about five minutes. Just before serving add six leaves of fresh mint chopped very fine.

JULY 8

BREAKFAST Apricots s.h.i.+rred eggs with peppers Rolls Coffee

LUNCHEON Beef marrow, Princess Eggs, Garcia Bread custard pudding Demi ta.s.se

DINNER Consomme Charles Quint Broiled salmon, a la Russe Noisettes of lamb, Montpensier Roast duckling, apple sauce Fried sweet potatoes Green corn Chicory salad Philadelphia vanilla ice cream a.s.sorted cakes Coffee

=s.h.i.+rred eggs with peppers.= Cut four whole green peppers in small squares. Take four individual s.h.i.+rred egg dishes and put a teaspoonful of b.u.t.ter in each. Divide the chopped peppers equally among the four dishes, and simmer until nearly cooked; then break two eggs in each dish, season with salt and a little pepper, and cook again until the eggs are done.

=Beef marrow, Princess.= Have the butcher take the marrow out of four beef s.h.i.+n bones. Lay them whole in cold water for an hour, so the blood will run out. Then put the marrow in a ca.s.serole, in two quarts of cold water; add a tablespoonful of salt, bring to a boil, and let the marrow stand for half an hour in the boiling water. Then place it on four pieces of dry toast, and cover with well-seasoned Bordelaise sauce. When making the Bordelaise sauce omit the marrow.

=Bread custard pudding.= Over half a pound of bread crumbs pour a custard made of one quart of milk, the yolks of three eggs, three whole eggs, four ounces of sugar, and the grated rind of a lemon. Put in small moulds, and bake in a bain-marie. Serve with a cream sauce.

=Cocoanut pudding.= One-quarter pound of grated cocoanut, one-quarter pound of bread crumbs, and custard same as for bread custard pudding.

Bake in the same way, and serve with cream sauce.

=Consomme Charles Quint.= Serve in hot consomme equal parts of chicken dumplings and asparagus tips. Add some picked chervil leaves.

=Broiled salmon a la Russe.= Cut two slices of salmon about one and one-half inches thick, and season well. Roll in oil, and broil. When done place on a platter, and spread two tablespoonfuls of anchovy b.u.t.ter on top. Serve separate Hollandaise sauce to which has been added two tablespoonfuls of fresh caviar.

=Anchovy b.u.t.ter.= Mix two tablespoonfuls of b.u.t.ter with two tablespoonfuls of essence of anchovies, the juice of a lemon, and a little chopped parsley. Anchovies in salt, soaked in cold water for an hour; or anchovies in oil; forced through a fine sieve, may be used if desired. Use in the same proportion as given for the essence.

=Noisettes of lamb, Montpensier.= Season four noisettes of lamb with salt and pepper, roll in oil, and broil. Then place on a platter; put on one side four artichoke bottoms filled with French peas in b.u.t.ter, and on the other side Parisian potatoes. Put a spoonful of Bearnaise sauce on top of each noisette, and serve.

JULY 9

BREAKFAST Sliced figs with cream Boiled salt mackerel Baked potatoes Rolls Coffee

LUNCHEON Cantaloupe Clam broth in cups Scrambled eggs, Havemeyer Roast rack of mutton String beans Potato salad Roquefort cheese with crackers Coffee

DINNER Potage Coburg Ripe California olives Lobster, Becker Roast saddle of venison, currant jelly Red cabbage Potatoes, nature Knickerbocker salad Cocoanut pudding Demi ta.s.se

=Scrambled eggs, Havemeyer.= Peel two tomatoes, cut in half, squeeze out the juice, and cut in small squares. Put in a sauce pot one ounce of b.u.t.ter, heat, add the tomatoes, and simmer for two minutes. Then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper. Scramble in the usual manner.

=Potage Coburg.= Mix one quart of mock turtle soup with one pint of consomme tapioca; and just before serving add one-half cup of very small gnocchis.

=Lobster, Becker.= Put in a saute pan two ounces of b.u.t.ter, heat, add the tails of two boiled lobsters cut in slices, season with salt and pepper, and toss in pan for five minutes. Then add one-half gla.s.s of sherry wine, and boil for five minutes. Then add a cupful of very thick table cream, and boil again for five minutes. Then bind with the yolks of two eggs mixed with two ponies of very dry sherry wine. Before serving add a dozen slices of truffle.

=Roast saddle of venison.= Cook the saddle larded or plain, as desired.

In a roasting pan put one sliced onion, one carrot, a small piece of celery, a sprig of thyme, two bay leaves, two cloves, and a spoonful of pepper berries. Season the saddle well, and lay in the pan, with two ounces of b.u.t.ter on top of the venison. Put in the oven and baste continually. When the saddle is done take out of the pan, and drain off the fat. Then put in the pan one-half gla.s.s of sherry wine, and reduce by boiling until nearly dry. Then add one cup of beef or chicken stock, one spoonful of meat extract, season with salt and pepper, and boil until reduced one-half. Pour over the saddle, or serve separate, as desired.

JULY 10

BREAKFAST Stewed prunes Boiled eggs Dry toast English breakfast tea

LUNCHEON Grapefruit, cardinal Cold consomme in cups Cold pheasant pie with meat jelly Chiffonnade salad Lemon water ice Lady fingers Demi ta.s.se

DINNER Potage Dagobert Radishes Fillet of sole, a la Francaise Tournedos, Porte Maillot Roast chicken Lettuce salad Strawberry ice cream a.s.sorted cakes Coffee

=Grapefruit, Cardinal.= Peel four grapefruit and slice them. Drain off the juice, and put the slices in supreme gla.s.ses. Force two small baskets of fresh raspberries through a fine sieve, put in a bowl, add two spoonfuls of powdered sugar and one pony of kirschwa.s.ser, mix well, and pour over the grapefruit.

=Cold pheasant pie.= Cut the b.r.e.a.s.t.s from two pheasants, and trim carefully. Put all of the tr.i.m.m.i.n.gs and the meat of the legs without the bones, in an earthern jar; add three chopped shallots, and a bouquet garni, cover with sherry wine, and allow to stand for two days. Simmer the bones, with an onion, carrot, and a little celery, in two ounces of b.u.t.ter, until slightly brown. Then cover with a quart of stock, and cook slowly until reduced one-half. Keep this to mix with the forcemeat. Pa.s.s through a fine meat chopper one pound of veal, and one pound of not-too-fat pork; and season with salt, pepper and a little allspice.

Have a special game pie or pate form lined with pate dough. Put a layer of forcemeat in the bottom, then a few pieces of the b.r.e.a.s.t.s cut in long narrow strips, and a strip of larding pork cut the same size. Lay the strips lengthwise of the pie. Add a few peeled blanched or parboiled pistachio nuts, then another layer of forcemeat, and so continue until the form is full. Cover the top with thin layer of larding pork, and then cover all with dough. Moisten the edges where the dough comes together, and close carefully, so there will be no leak. Cut a round hole in the center and insert a little chimney made of a small piece of stiff paper; otherwise the dough will close while cooking. Put in the oven and cook for one and one-half hours. Then allow to become cold, remove the paper chimney, fill the hole with meat jelly, and put in ice box until set. Cut in thin slices.

=Pate dough.= One pound of flour, one-quarter pound of b.u.t.ter, three eggs, one-half pony of water. Mix the b.u.t.ter and flour between the hands, then add the eggs and water, and season with a little salt. Let the dough set in the ice box a few hours before using.

=Potage Dagobert.= Mix one quart of puree of peas, one pint of consomme Julienne, and one pint of consomme aux perles de Nizam.

=Tournedos, Porte Maillot.= Season four small tenderloin steaks with salt and pepper; roll in oil, and broil. Place on a platter, and garnish with carrots and turnips cut in small b.a.l.l.s, boiled and tossed in b.u.t.ter, salt and pepper. Also four potatoes cut in the shape of wooden shoes, fried in hot swimming lard, and filled with puree of spinach. Pour sauce Madere over the meat.

=Fillet of sole, a la Francaise.= Lay four fillets of sole flat on a table, spread with fish forcemeat (see Timbale of ba.s.s), roll up and place in a b.u.t.tered pan. Season with salt and white pepper, add one-half gla.s.s of white wine and one-half cup of fish stock, bouillon or water.

Cover with b.u.t.tered paper, and set in oven for fifteen minutes. Then take out and place the fillets on a platter. Add to the pan one pint of white wine sauce, boil for two minutes, and strain. Then add to the sauce a spoonful of well-seasoned lobster b.u.t.ter, one dozen French mushrooms, and two sliced truffles. Pour the sauce over the fish, and garnish with four ecrevisses en buisson.

JULY 11