Sweet pickled peaches. Select clingstone peaches, and peel ; or rub the down off with a coarse crash towel. For eight pounds of fruit use four pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, and one ounce of whole cloves. Boil the sugar and vinegar with the cinnamon for two min- utes. Stick one or two cloves in each peach, and put in the boiling syrup. When the peaches are done place in jars, and put others in the syrup to cook until all are done. Then reduce the syrup to half the original quantity, and pour over the fruit. Seal hot. Plums and pears may be pickled in the same manner. Green tomato pickle. Slice one peck of green tomatoes and one dozen large onions very thin. Put the tomatoes in a jar with salt sprinkled between layers, and allow to stand for a few hours. Put the onions in another jar, pour boiling water over them, and allow them to stand for a few hours also. Then squeeze the juice from both, and arrange them in a stone jar in alternate layers, sprinkling through them celery and mustard seed. Pour over all a quart of vinegar and a pint of sugar brought to a boil. It will be ready to use when cold. Ripe cucumber sweet pickles. Pare twelve large ripe cucumbers, cut out the pulp, and cut them in strips. Boil together two pounds of sugar, one pint of vinegar, and one-half ounce of cinnamon and cloves. Skim well. Then put in the cucumbers, and cook until tender. Then remove the cucumbers, reduce the liquor, pour over the cucumbers, and cover tightly. THE HOTEL ST. FRANCIS COOK BOOK 289 SEPTEMBER 30 BREAKFAST LUNCHEON Fresh raspberries with cream Cantaloupe Shirred eggs, Brunswick Fried fillet of sole, Tartar sauce Rolls Cucumber salad Coffee Cold turkey and ham with chow chow Baked potatoes Brie cheese with crackers Demi tasse DINNER Potage Schorestene Dill pickles. Radishes Frogs' legs, saute a sec Small tenderloin steak, Nicholas II Brussels sprouts, au beurre Potatoes au gratin Escarole salad Baked brown bread pudding Coffee Shirred eggs, Brunswick. Butter a shirred egg dish, lay a slice of raw tomato about one-half inch thick in the bottom, heat through, turn it over, and break two eggs on top. Season with salt and pepper, and finish cooking. Potage Schorestene. Chop fine, one pound of sirloin, or top sirloin, of beef. Put in a casserole with three quarts of consomme and boil slowly for one hour. Then strain through a coarse sieve. The meat must be all forced through the sieve, and served in the soup. Small tenderloin steak, Nicholas II. Cut four small steaks, and season with salt and pepper. Put two ounces of butter✪ Sirloin Steak, Saxonne in a frying pan and fry the steaks, and when nearly done remove them to a casserole. Heat eight whole truffles in sherry wine, and use them to garnish the steaks. Also lay on each steak a slice of goose liver saute in butter. Pour a little sauce Madere over all. Baked brown bread pudding. One quart of graham bread crumbs, one quart of milk, one gill of molasses, two ounces of butter, two ounces of sugar, three eggs, and one-half teaspoonful of cinnamon✪ Baked Brown Bread Pudding. Make the crumbs very fine. Then melt the butter in the milk, with the sugar, molasses, cinnamon, and eggs. Then stir in the crumbs, and bake in buttered moulds for about one-half hour. Serve hot, with cream sauce flavored with a little cinnamon. Sweet grape juice.✪ Sweet Grape Juice

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Sweet pickled peaches. Select clingstone peaches, and peel ; or rub the down off with a coarse crash towel. For eight pounds of fruit use four pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, and one ounce of whole cloves. Boil the sugar and vinegar with the cinnamon for two min- utes. Stick one or two cloves in each peach, and put in the boiling syrup. When the peaches are done place in jars, and put others in the syrup to cook until all are done. Then reduce the syrup to half the original quantity, and pour over the fruit. Seal hot. Plums and pears may be pickled in the same manner. Green tomato pickle. Slice one peck of green tomatoes and one dozen large onions very thin. Put the tomatoes in a jar with salt sprinkled between layers, and allow to stand for a few hours. Put the onions in another jar, pour boiling water over them, and allow them to stand for a few hours also. Then squeeze the juice from both, and arrange them in a stone jar in alternate layers, sprinkling through them celery and mustard seed. Pour over all a quart of vinegar and a pint of sugar brought to a boil. It will be ready to use when cold. Ripe cucumber sweet pickles. Pare twelve large ripe cucumbers, cut out the pulp, and cut them in strips. Boil together two pounds of sugar, one pint of vinegar, and one-half ounce of cinnamon and cloves. Skim well. Then put in the cucumbers, and cook until tender. Then remove the cucumbers, reduce the liquor, pour over the cucumbers, and cover tightly. THE HOTEL ST. FRANCIS COOK BOOK 289 SEPTEMBER 30 BREAKFAST LUNCHEON Fresh raspberries with cream Cantaloupe Shirred eggs, Brunswick Fried fillet of sole, Tartar sauce Rolls Cucumber salad Coffee Cold turkey and ham with chow chow Baked potatoes Brie cheese with crackers Demi tasse DINNER Potage Schorestene Dill pickles. Radishes Frogs' legs, saute a sec Small tenderloin steak, Nicholas II Brussels sprouts, au beurre Potatoes au gratin Escarole salad Baked brown bread pudding Coffee Shirred eggs, Brunswick. Butter a shirred egg dish, lay a slice of raw tomato about one-half inch thick in the bottom, heat through, turn it over, and break two eggs on top. Season with salt and pepper, and finish cooking. Potage Schorestene. Chop fine, one pound of sirloin, or top sirloin, of beef. Put in a casserole with three quarts of consomme and boil slowly for one hour. Then strain through a coarse sieve. The meat must be all forced through the sieve, and served in the soup. Small tenderloin steak, Nicholas II. Cut four small steaks, and season with salt and pepper. Put two ounces of butter in a frying pan and fry the steaks, and when nearly done remove them to a casserole. Heat eight whole truffles in sherry wine, and use them to garnish the steaks. Also lay on each steak a slice of goose liver saute in butter. Pour a little sauce Madere over all. Baked brown bread pudding. One quart of graham bread crumbs, one quart of milk, one gill of molasses, two ounces of butter, two ounces of sugar, three eggs, and one-half teaspoonful of cinnamon. Make the crumbs very fine. Then melt the butter in the milk, with the sugar, molasses, cinnamon, and eggs. Then stir in the crumbs, and bake in buttered moulds for about one-half hour. Serve hot, with cream sauce flavored with a little cinnamon. Sweet grape juice.

The Hotel St. Francis cook book