The Hotel St. Francis cook book

Stewed tomatoes. Peel six tomatoes, and cut in four. Squeeze out half of the juice, and put the tomatoes in a vessel with three ounces of butter, season with salt, pepper and a pinch of powdered sugar, cover, and simmer until done. Cepes Tyrolienne (cold). Cut in small dices one carrot and one celery root, and put in casserole with one chopped onion and two ounces of butter. Simmer. Then add one glass of white wine and reduce. Then add one-half cup of tomato sauce, some chopped chervil, and one can of sliced cepes. Serve cold. Squab chicken a la Michels. Season four squab chickens well with salt and pepper, both inside and out. Put in iron pot with a quarter of a pound of sweet butter and one onion cut in two. Put the pot on the fire and simmer slowly, until the chicken and onion are of a good yellow color, turning them often while cooking. Then add one tablespoonful of white wine and one of chicken broth, cover, and put in oven for ten minutes, basting frequently. Put the chickens on a platter, take out the onion, and boil the sauce remaining in pot with the addition of one teaspoonful of meat extract. Strain over the chicken. Oatmeal with cream Oysters Kirkpatrick Calf's liver and bacon Country sausages with baked apples Rolls Potato salad Coffee Cabinet pudding Coffee Potage Windsor Green olives Fillet of sole, Admiral Saddle of lamb, mint sauce String beans Potato croquettes Hearts of lettuce Pineapple biscuit glace Assorted cakes Coffee Oysters Kirkpatrick. Season some oysters on half shell with salt, pepper and a little Worcestershire sauce, cover with tomato ketchup, sprinklt with grated cheese, put a small piece of butter on top of each, and bake in their own shells for five minutes. Serve quartered lemon separate. Cabinet pudding. Fill a well-buttered pudding mould with left-over pieces of sponge, layer or other kinds of cake, cut in small squares, and mix with one-quarter pound of seedless raisins. Then make a custard of three eggs, one-quarter pound of sugar, one pint of milk and a little vanilla flavoring. Mix well, strain, and pour over the cake in the moulds, and bake in bain-marie for about forty minutes. Remove from the mould and serve hot, with vanilla cream sauce. Fillet of sole, Admiral. Put fillets of sole in a buttered saute pan, decorate the top with fish force meat in the shape of an anchor, and cook in white wine. When done serve with a white wine sauce, with shrimps, oysters and clams cut in small pieces, in it. Garnish with fleurons.