The Hotel St. Francis cook book

California oysters on half shell Cream of corn and onions Queen olives. Radishes Boiled salmon, Badu-Cah Parisian potatoes with parsley Roast turkey, cranberry sauce Corn fritters, Susan Jones Peas. Endives salad Vanilla ice cream Seed biscuits Demi tasse Poached eggs, Dauphine. Lay some poached eggs on toast and garnish with asparagus tips. Pour over the eggs some sauce Madere, to which has been added some sliced French mushrooms. Lorenzo salad. Cut some pears in squares, and add equal parts of watercress and lettuce. Season with French dressing to which has been added two spoonfuls of chutney sauce. Kalte Schahle. This is a German summer drink, and is made as follows : Put in a pitcher a large piece of ice, and then add three large glasses of beer, two large glasses of lemonade made with very little sugar, two spoonfuls of small raisins, and three spoonfuls of grated pumpernickel. Cream of corn and onions. Heat two ounces of butter in a casserole ; then add two spoonfuls of flour, one quart of chicken broth, six sliced onions, and six grated ears of corn. Season with salt and pepper, and boil for one hour. Then add one pint of milk, and boil again. Strain through a fine sieve, put back in casserole, add one-half pint of sweet cream, bring nearly to a boil, and add two ounces of butter. When the butter is melted, serve. Boiled salmon, Badu-Cah. Cut two slices of salmon about one inch thick, and put in pot in cold water; add half of a sliced onion, half of a carrot, one bouquet garni, one-half spoonful of salt, and one wineglassful of vinegar. Boil slowly for twenty minutes. Serve on a platter, on a napkin, garnished with two lemons cut in half, and parsley in branches. Serve separate, lobster sauce to which has been added two spoonfuls of capers. Lobster sauce. Make two pints of white wine sauce, and whip into it two large spoonfuls of lobster butter. Season with salt and Cayenne pepper. Strain, and add half a cupful of lobster cut in small dices. For Badu-Cah, omit the lobster. Cranberry sauce. Boil one-half gallon of ripe cranberries with one-quart of water. Boil until soft, strain, add one and one-half pounds of sugar, and boil for five minutes. Pour in moulds, and serve cold. This sauce may be made without straining if desired. Corn fritters, Susan Jones. One pint of grated corn, half a teacupful of milk, half a teacupful of flour, a small teaspoonful of baking powder, a tablespoonful of melted butter, two eggs, one teaspoonful of salt, and a little pepper. Mix, and drop from a spoon into hot fat, and fry. Seed biscuits. Four ounces each of sugar and butter, one pound of flour, three eggs, half ounce of caraway seeds, and lemon flavoring. Mix to a dough, roll out about one-quarter inch thick, cut in round shapes, wash the tops with beaten eggs, and bake in a medium oven. Baked bananas Cantaloupe Codfish in cream Eggs, Isabella Baked potatoes Mixed grill, special Rolls Escarole salad Coffee Petaluma cream cheese with crackers Coffee Consomme printanier royal California ripe olives Ecrevisses en buisson Boiled leg of mutton, caper sauce Mashed turnips Steamboat fried potatoes Lettuce and grapefruit salad Orange souffle glace, St. Francis Tango cake Demi tasse