The Hotel St. Francis cook book

Stewed rhubarb Oysters Bellevue Omelette with parsley Cold Virginia ham Spoon or mush bread Corn pudding Coffee Loganberry ice cream Lady fingers • Demi tasse Canape P. P. I. E. Onion soup au gratin Ripe olives Roast turkey, cranberry sauce Sweet potato pudding Coffee Canape P. P. I. E. (Panama-Pacific International Exposition). Make some pieces of buttered toast. Put fresh caviar in the center and anchovies around the edge. Serve on napkins with quartered lemons and parsley in branches. Oysters Bellevue. In a lighted chafing dish put four pats of table butter, one-half teaspoonful of English mustard, a little salt, pepper and celery salt. Stir until the butter melts. Then add a teacupful of very finely chopped celery, and stir well until the celery is nearly cooked. Then pour in slowly, while stirring, one pint of rich cream, and allow to come to the boiling point. Then put in a dozen freshly opened oysters and cook for four or five minutes. Add a tablespoonful of good sherry or Madeira, and serve on very hot plates. Spoon or mush bread. Scald two cups of corn meal in two cups of boiling water, allow to cool slightly, then add one cup of buttermilk, one teaspoonful of soda, two tablespoonfuls of lard or butter (butter preferred), one egg, and salt to taste. If you have no buttermilk use baking powder and sweet milk. Corn pudding. One quart of corn cut from the ear and chopped fine, one egg, a tablespoonful of butter, and salt and pepper to taste. Thin with sweet milk, and bake in a hot oven. Sweet potato pudding. Grate a large sweet potato and mix with one cup of sugar, one-half cup of butter, and two or three eggs, according to the size of the potato. Thin with sweet milk, flavor with ginger and spices, or vanilla can be used. Beat the eggs well before adding to the mixture. Bake in a moderate oven very slowly. The potatoes in the west are not as sweet as the southern variety, therefore more sugar may be required. A good rule is to bake a small portion first to see if the flavor is right. It is considered a luxury in certain parts of the South. Loganberry ice cream. Put in a pan one quart of milk and one-half pound of sugar, and place on the fire. Mix the yolks of sixteen eggs with one-half pound of sugar. Stir the milk and sugar, after it has reached the boiling point, into it. Replace on the fire and stir until it becomes creamy, but do not let it boil. Then remove from the fire, add one quart of cream, strain and freeze. When nearly frozen add one quart of bottled loganberry juice, and finish freezing. A few drops of red coloring can be added if a bright color is desired. Baked prunes Cold artichokes, St. Francis dressing Scrambled eggs Brook trout, Cafe de Paris Corn bread (2) Breast of chicken, James Woods Cocoa Salad Algerienne Frozen loganberry juice Macaroons Anchovy salad SUPPER Lamb hash, J. A. Britton Welsh rabbit, special Cheese cake Raisin bread Coffee Ale