The Hotel St. Francis Cook Book Part 48

=Anisette cake.= One-half pound of sugar, five eggs, one-half pound of flour, and one teaspoonful of anise seed. Beat the sugar with the eggs until light, then add the flour and anise seeds. Put in a b.u.t.tered bread pan and bake. When done allow to become cool; then cut in slices about one-half inch thick. Lay on a pan and bake until they become of a nice brown color.

=Potage McDonald.= Heat three ounces of b.u.t.ter in a ca.s.serole; then add two and one-half spoonfuls of flour, and one-half spoonful of curry powder. Heat through, and then add one pint of bouillon, stock or chicken broth, and one pint of milk; bring to a boil, and add one parboiled calf's brains. Boil for thirty minutes, and then strain through a fine sieve. Heat in another ca.s.serole one ounce of b.u.t.ter; then add half of a chopped onion, and fry until golden yellow. Then add the soup and boil for ten minutes. Then add the yolks of two eggs mixed with one cup of cream, stir well, and strain again. Season well with salt and pepper.

=Kingfish, Argentine.= Put two kingfish on a b.u.t.tered platter or pan, season with salt and pepper, add a gla.s.s of white wine, put in oven and bake. Cover with Creole sauce and serve.

=Small sirloin steak a la Russe.= Broiled sirloin steak garnished with small patty sh.e.l.ls filled with fresh caviar. Serve horseradish sauce separate.

JULY 30

BREAKFAST Apricots Ham and eggs Rolls Coffee

LUNCHEON Lobster salad Poached eggs, Piedmontaise Birds' nests Demi ta.s.se Orangeade

DINNER Consomme Vanderbilt Salami. Pim olas Striped ba.s.s, meuniere Leg of veal, au jus Spinach with egg Laurette potatoes Lettuce salad Raspberry meringue Demi ta.s.se

=Poached eggs, Piedmontaise.= Make a risotto, and place four poached eggs on top. Cover with cream sauce.

=Birds' nests (puff paste).= Bake small patties as elsewhere described.

Wash with thin royal icing, and sprinkle with plenty of shredded cocoanut. Set in oven to obtain a little color. Fill the center with jelly or marmalade, and place three or four blanched almonds on top to represent the bird's eggs. Small egg-shaped candies may be used instead if desired.

=Lemonade.= One quart of water, the juice of five lemons, and one-half pound of powdered sugar. Dissolve the sugar in the water, and then add the lemon juice. Strain, and cool on ice.

=Orangeade.= One pint of water, one pint of orange juice, the juice of two lemons, and one-half pound of sugar. Dissolve the sugar in the water, add the orange and lemon juice, strain, and cool on ice.

=Consomme Vanderbilt.= Equal parts of boiled breast of chicken, boiled smoked beef tongue, French canned mushrooms and truffles cut in Julienne style; and one part of fresh or canned peas. Serve in hot, well-seasoned consomme.

JULY 31

BREAKFAST Fresh strawberries with cream Plain omelet Rolls Coffee

LUNCHEON Schlemmerbroedchen Scrambled eggs, Pluche Westphalian ham Red cabbage salad Rice croquettes Champagne punch Demi ta.s.se

DINNER Little Neck clams on half sh.e.l.l Potage Mexicaine Ripe California olives Fillet of turbot, Tempis Roast chicken Chateau potatoes Asparagus, Hollandaise Tomato salad Biscuit glace, au cafe Demi ta.s.se

=Schlemmerbroedchen (sandwich).= Spread four slices of rye bread with b.u.t.ter, cover with one-quarter pound of raw beef chopped very fine, and seasoned with salt and pepper. Spread some fresh caviar on top of the beef. Serve on a folded napkin, with two lemons cut in half.

=Red cabbage salad.= Slice a head of red cabbage very thin, put in a salad bowl, season with salt, pepper, one spoonful of oil, and three spoonfuls of vinegar. This salad requires more vinegar than oil.

=Rice croquettes.= Cook one-half pound of rice in three pints of milk, to which has been added half of a vanilla bean. This will make a stiff batter. Add one-quarter pound of sugar and the yolks of four eggs. Allow to cool. Shape the rice in croquettes, dip in beaten eggs, then in macaroon crumbs or powder, and fry in swimming hot lard or b.u.t.ter. Serve with wine sauce.

=Compote with rice.= Prepare some rice as for croquettes. Put a large spoonful in the center of a plate and garnish with stewed fruit. Any kind of stewed fruit may be used, such as peaches, apricots, pears, etc., either singly or mixed.

=Champagne punch.= One quart of champagne, one quart of white wine, one bottle of soda water, one spoonful of sugar, and three apples cut in small dices. Cool, and serve in champagne cup gla.s.ses.

=Potage Mexicaine.= Mix one quart of puree of tomato soup with one pint of well-seasoned consomme tapioca.

=Fillet of turbot, Tempis.= Season four fillets of turbot with salt and pepper, and roll in flour. Put three ounces of b.u.t.ter in a pan and heat.

Then add the fish and fry for ten minutes on both sides. Place the fish on a platter; add another ounce of b.u.t.ter to the pan, and cook to the color of a chestnut, and pour over the fish. Sprinkle with the juice of a large lemon, and one spoonful of chopped salted almonds.

=Scrambled eggs, Pluche.= Scrambled eggs with chopped herbs; such as parsley, chervil and chives.

AUGUST 1

BREAKFAST Sliced peaches with cream Waffles with maple syrup Ceylon tea

LUNCHEON Eggs a la Patti Stewed tripe, Blanchard Puff paste roses Coffee

DINNER Consomme Alexandria Lyon sausage. Antipas...o...b..iled brook trout, mousseline Potatoes, nature Roast saddle of mutton, currant jelly, mint sauce String beans in b.u.t.ter Broiled tomatoes Escarole and chicory salad Souffle au fromage Coffee

=Eggs a la Patti.= Make a chicken hash in cream and put on a platter.

Lay four poached eggs on top, and one slice of truffle on top of each egg. Pour sauce Madere around the hash.

=Puff paste roses.= Roll out some puff paste about one-eighth inch thick, and cut with a star cutter. Brush over with a little water, and fold the points of the stars to the center. Bake, and when nearly done dust with powdered sugar, and return to oven to finish baking. The cakes will puff up like a rose. Fill with jelly and serve.

=Consomme Alexandria.= Add one cupful of boiled white meat of chicken, cut in small dices, to three pints of consomme brunoise.

=Orange or lemon brandy, for flavoring.= Peel very thin the yellow outside from oranges or lemons. The inner white skin is not good. Crush with a little granulated sugar. Put in a bottle and cover with strong brandy. In the same manner can be prepared the kernels of cherries, plums, apricots or peaches. Pound the kernels slightly before putting them in the brandy.

=Glace fruit.= Be very particular in selecting the fruit. Cherries should be large and not quite ripe, and without blemishes; and the stones must be removed. Apricots and peaches should be of medium size, and almost green. Make as small a hole as possible when removing the stones. Pears should be peeled, and the stems left on. Figs should be green. Strawberries should be very green, but full grown; wash and dry well, and leave the stems on. Nectarines should be green, and the stones removed. Any hard green plums may be used, but leave their stones in.

Cut pineapple in thick slices, remove the core, and any brown outside spots. All fruit should be thoroughly washed and dried before being prepared. It is well to make new syrup for each kind of fruit. To make the syrup boil two pounds of granulated sugar and two gills of water for eight minutes. Put the fruit in the syrup piece by piece; do not let it stop boiling; and wait a few seconds between each piece, so the syrup will boil up over the fruit. Then remove piece by piece in the same order as placed in the kettle. Use a silver spoon or an aluminum skimmer to handle the fruit, and under no circ.u.mstances use a fork. Place the fruit on a thick piece of waxed paper, and set in a cool place. Repeat the process the next day, adding a pound of sugar and a gill of water to the syrup of the day before. Allow the fruit to boil hard for a minute, and remove as before. This must be continued for about eight days before the fruit will have absorbed enough sugar, and not be mushy. When the fruit is finished line a broad shallow stone jar with waxed paper, lay the fruit in singly, not allowing the pieces to touch, put waxed paper between the layers, and cover closely.

=Baked pears, for canning.= Wash as many ripe, firm unspecked pears as will fill a baking pan. Fill the pan almost full of boiling water.

Sweeten as though for immediate use. Set the pan in the oven, baste frequently, and turn the pears around so they will brown lightly and evenly. Add a few cloves and a small stick of cinnamon. When the pears are very tender and almost candied, pack in hot gla.s.s jars, and pour the boiling syrup over them. Be sure to have enough thick syrup to cover the fruit. Seal while hot. Should the water evaporate too much while cooking, add a little more from time to time.

AUGUST 2

BREAKFAST Oregon cherries Finnan haddie in cream Baked potatoes Rolls Coffee

LUNCHEON a.s.sorted hors d'oeuvres Cold consomme in cups Cold saddle of mutton White bean salad French pastry Demi ta.s.se

DINNER Lamb broth a la Reine Queen olives Baked whitefish, St. Menehould Roast squab Artichokes with melted b.u.t.ter Broiled potatoes Celery root, field and beet salad Pumpkin pie Coffee

=White bean salad.= Soak a pound of navy beans over night in cold water.

Then boil them in three quarts of water; to which has been added a little salt, an onion, a carrot, and a bouquet garni. When soft, remove the onion and carrot, and the bouquet garni, drain off the water, and set the beans to cool. When cold put in a salad bowl, add two shallots chopped very fine, a little chopped parsley, a little salt and some fresh-ground pepper, one spoonful of vinegar and two of olive oil. Mix well.

=Lamb broth a la Reine.= Put a shoulder of lamb in a roasting pan, season with salt and pepper, a little fat or a small piece of b.u.t.ter, and put in the oven to roast. When done remove the lean meat from the bones and cut in small squares. Put the tr.i.m.m.i.n.gs in a ca.s.serole with five pounds of lamb bones and three quarts of water. Bring to a boil, skim well, and then add one sliced onion, one carrot, a bay leaf, six cloves, a bouquet garni, a stalk of leek and three leaves of celery, a little salt and a few whole black pepper berries. Boil slowly for one hour, without being covered, so the broth will stay clear. Strain through fine cheese cloth, add the lamb cut in small squares, and one-half pound of boiled rice. Serve hot and well seasoned.

=Pumpkin pie.= Make a custard with five eggs, two ounces of sugar, one pint of pumpkin pulp, one pony of mola.s.ses, three ounces of melted b.u.t.ter, one pinch of grated nutmeg, one pinch of cinnamon and one pinch of allspice. Mix to a custard, and finish like a custard pie.

=Pumpkin pulp.= Peel a pumpkin and wash out the seeds. Steam or boil until soft, and strain through a fine sieve.

=Baked whitefish, St. Menehould.= Take four pounds of whitefish (ba.s.s or other fish may be used), put in a vessel with two quarts of water and a spoonful of salt, and boil for five minutes. Then drain off the water, remove the skin and bones, and break the fish in two inch pieces. Make one quart of cream sauce. In a b.u.t.tered baking dish put one spoonful of cream sauce, then one-third of the fish; cover with cream sauce; then another third of the fish; cover with sauce; and then the remainder of the fish, and pour the remainder of the sauce on top. The sauce should be highly seasoned. Sprinkle the top with grated Swiss or Parmesan cheese, put small bits of b.u.t.ter on top, and bake in oven for fifteen or twenty minutes. Sprinkle with the juice of two lemons, and serve from the baking dish.