The Hotel St. Francis Cook Book Part 74

Serve with maitre d'hotel sauce, quartered lemons and parsley.

=Shrimp salad.= Season fresh-boiled shrimps with salt, pepper and a little vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce. Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives.

Serve very cold.

=Julienne potatoes.= Cut raw potatoes in thin strips like matches, and full length of potatoes. Fry in swimming fat, lard preferred, until crisp. Remove from fat, salt, and serve on napkin. Do not cover.

=Onion soup, au gratin.= Simmer three very finely sliced onions in b.u.t.ter until brown. Add one cup of bouillon or consomme, and boil for a few minutes. Put in earthern pot, or pet.i.te marmite, and place some slices of toasted French bread, previously prepared, on top. Put one-half cup of grated Parmesan cheese on the bread, set in very hot oven, and bake until the cheese is browned. Season to taste.

=Whitefish, maitre d'hotel.= Split the fish and remove the bones. Salt, pepper, dip in oil and broil. Serve with maitre d'hotel sauce, quartered lemons and parsley.

=Puree St. Germain (vegetable).= Strain cooked peas through a fine sieve. Put in pan with a piece of b.u.t.ter, salt and a pinch of sugar.

Stir well, and when hot, add a very little thick cream. The puree should be firm, like mashed potatoes.

NOVEMBER 16

BREAKFAST Stewed prunes Malta Vita with cream Poached eggs on toast Rolls Coffee

LUNCHEON Hors d'oeuvres varies Fried fillet of sole, remoulade sauce Broiled quail on toast Chiffonnade salad Soufflee potatoes Savarin au fine champagne Demi ta.s.se

DINNER Cotuit oysters on half sh.e.l.l Pet.i.te marmite Salted almonds Terrapin, Maryland style Roast ribs of beef Stewed tomatoes Mashed potatoes Cold artichokes, mustard sauce English breakfast tea ice cream a.s.sorted cakes Coffee

=Stewed prunes.= Wash well one pound of prunes, and soak in cold water for two hours. Put on fire in same water, add a small piece of cinnamon stick, the peel of a quarter of a lemon, and two ounces of sugar, and cook on slow fire until soft. It will require about one hour. If an earthern pot with cover is used, put in bake oven for about two hours.

The flavor will be better.

=Malta Vita.= Serve with powdered sugar, and cream, separate.

=Hors d'oeuvres varies.= (Appetisers a.s.sorted). Hors d'oeuvres are different delicacies, and, except in rare instances, are served cold.

They consist of caviar, pickled oysters, Lyon sausages, any kind of fish salad, pate de foie gras, smoked salmon, smoked goose breast, and many others. From one dish to two dozen kinds may be served, allowing the guests to make a selection. Each kind should be served on a separate platter, or silver bowl.

=Caviar.= Leave the caviar three hours on ice. Serve in a gla.s.s dish.

For each person have a round platter with napkin, a lettuce leaf filled with fine chopped onion and a quarter of a lemon. Thin dry toast and sweet b.u.t.ter separate.

=Pate de foie gras.= (Goose liver patty.) Obtainable in cans or terrines, of different sizes. Remove the fat, which is put on top as a preservative, and with a soup spoon, which has been dipped in hot water, cut the paste in thin slices, and serve on lettuce leaves on a napkin.

Garnish with meat jelly and parsley in branches. Let the pate de foie gras stand in ice box a few hours before opening and serving.

=Lyon sausage.= A kind of imported beef sausage. Slice thin.

=Stuffed eggs.= Cut hard boiled eggs in two, either way. Mix the yolks with equal parts of sweet b.u.t.ter and pa.s.s through a sieve. Add salt, paprika, a little anchovy paste, and some chives. Mix well, and fill the halved eggs. Or the yolks may be mixed with b.u.t.ter, and some poppy or celery seeds, etc. Also with any kind of puree, such as puree of tomatoes, regalia, chicken, etc. If the filling is put in a pastry bag with a star mould in the bottom, to squeeze it through, the eggs can be filled in an attractive and novel manner. Serve very cold.

=Sardines.= Serve cold with quartered lemons, on lettuce leaves.

=Sliced tomatoes.= Have the tomatoes very cold. Peel and slice, and serve on lettuce leaves, with French dressing. To peel, put tomatoes in hot water for ten seconds, and peel immediately.

NOVEMBER 17

BREAKFAST Baked apples Boiled eggs Toast Coffee

LUNCHEON Grapefruit with cherries Steak and kidney pie Cream cheese Maryland beaten biscuits

DINNER Consomme Madrilene Ripe California olives Sand dabs, meuniere b.u.t.terball duck with currant jelly Fried hominy French endive salad Asparagus, Hollandaise Fancy ice cream a.s.sorted cakes Coffee

=Grapefruit with cherries.= Cut the grapefruit in two pieces. Split some maraschino cherries and decorate. Pour a little maraschino on top.

=Steak and kidney pie.= Use individual pie dishes. A slice of raw sirloin steak one-half inch thick, cut in two. Two lamb kidneys cut in two. Salt, pepper, and roll in flour, put in pie dish and cover with a little cold water. Cover with piecrust dough and bake in oven for about eighteen minutes. Serve in the dishes in which they were baked, on napkins.

=b.u.t.terball duck.= Roast in hot oven for about twelve minutes.

=a.s.sorted cakes.= Any kind of small cakes. Serve on a compotier, on doily. The more varied the a.s.sortment the better.

=Maryland beaten biscuits.= To one pint of sifted flour add one heaping teaspoonful of lard, or b.u.t.ter, and a little salt. Mix with one pint of sweet milk to stiff dough. Beat with a mallet for one hour. The success of same depends upon the beating. Shape as for tea biscuits and bake.

=Macaroons.= Mix one pound of almond paste with one pound of powdered sugar. Add the whites of six eggs and a spoonful of flour and mix well.

Squeeze through a pastry bag onto paper, moisten the tops with water, using a brush, and bake in a very slow oven for about twenty minutes.

=Lady fingers.= Eight eggs, with the yolks and whites separate, one-half pound of sugar, one-half pound of flour, and some vanilla flavoring extract. Beat the sugar with the yolks until light; then beat the whites very stiff. Mix the flour with the yolks and sugar, then add the beaten whites and mix lightly. Dress on paper with a plain pastry bag, in the shape wanted. Dust powdered sugar on top and bake in a moderate oven.

NOVEMBER 18

BREAKFAST Guava jelly Oatmeal with cream Rolls Coffee

LUNCHEON Mariniert herring Plain boiled potatoes Calf's liver, sauce piquante Fried egg plant Oregon cream cheese and crackers Coffee

DINNER Puree of game, hunter style Salted English walnuts Roast capon Compote of pears Stewed celery, au Madere Paille potatoes Bavarois a la vanille Fancy macaroons Coffee

=Mariniert herring.= Soak six salt herrings in water for twelve hours.

Then put in pot with one sliced onion, some whole parsley, a spoonful of whole black pepper berries, three bay leaves and six cloves. Mix one teaspoonful of English mustard with a cup of vinegar and pour over herring. Cover all with thick cream, shake well to thoroughly mix, and let stand for two days before serving. Serve with thin slices of one lemon on top, or, if desired, the lemon may be put with the herring for a day.

=Calf's liver, saute.= Slice the liver one-quarter inch thick, salt, pepper, roll in flour and fry in b.u.t.ter. Do not fry too long as it will make the liver tough. Serve on a platter with its own gravy, chopped parsley, and quartered lemons.

=Sauce piquante.= Simmer one chopped onion with a piece of b.u.t.ter. Add two spoonsful of crushed pepper berries and half a gla.s.s of vinegar.

Reduce almost dry. Then add one pint of brown gravy, boil for fifteen minutes, and strain. Chop fine one-half cup of gherkins, put into the sauce and boil for a few minutes. Add a sprinkle of chopped parsley.

=Fried egg plant.= Peel and cut the egg plant into slices one-quarter of an inch thick. Salt, pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, fat, or b.u.t.ter. Place on napkin, sprinkle with a little more salt, and garnish with parsley.

=Puree of game soup.= Simmer the carca.s.ses or meat of almost any kind of game, such as duck, rabbits, hares, venison, bear, etc. Cut in pieces and add one carrot, an onion, two bay leaves, two cloves, a piece of celery, a little thyme, some pepper berries and four ounces of b.u.t.ter.

Roast all together until nice and brown. Add a cup of flour and simmer again until the flour is of a brownish color. Then add one and one-half quarts of bouillon, or stock, and boil for an hour. Strain, pressing all the soft parts of the game through the sieve, and season with salt and Cayenne pepper. Before serving add one-half gla.s.s of dry sherry wine or Madeira.

=Puree of game, St. Hubert.= Add to above soup some square cut pieces of roasted game, before serving.

=Stewed celery, au Madere.= Wash well and cut the celery stalks in pieces one inch long. Parboil in salt water, cool, and put back to boil in enough stock to cover. When nearly done drain off most of the stock, add a cup of brown gravy, and boil until soft. Salt and pepper, and add a little dry sherry or Madeira before serving.

=Paille potatoes (straw).= Cut in thin strips like straws the full length of the potato. Fry in very hot lard, serve in napkin, and salt when first removed from fat.

=Fancy macaroons.= Mix one pound of almond paste, three-quarters of a pound of powdered sugar, the whites of five eggs and one spoonful of flour. Put in pastry bag with a fancy tube and squeeze the paste through, about the size of a half dollar. Put half of a glace cherry on top and let stand over night in a dry place. Bake in oven for ten minutes.