The Hotel St. Francis cook book

Coffee. To seven ounces of ground coffee use two quarts of water. (Use eight ounces for after dinner coffee.) If you do not use a special coffee percolator pour the boiling water over the grounds, contained in a bag. Draw off and repeat twice. Plain celery. Stalks of celery well washed and split in four. Ripe olives. California olives allowed to ripen on the trees, and specially prepared in packing houses. Serve with cracked ice. Oysters on half shell. Serve on cracked ice with half of lemon or lime. Cantaloupe Canape of caviar Hominy with cream Radishes Scrambled eggs with smoked beef Hungarian goulash Dry toast Potato croquettes Coffee Assorted fruits Puree of tomato soup Celery Boiled codfish, egg sauce Roast leg of lamb String beans in butter Potatoes rissolees Chicory salad Vanilla ice cream Lady fingers Coffee Hominy. To one quart of boiling water add eight ounces of hominy. Cook twenty minutes. Salt to taste. Serve cream separate. Scrambled eggs plain. Beat six eggs, add two ounces of butter, one spoonful of cream and a little salt and pepper. Stir on fire with a wooden spoon until cooked. Scrambled eggs with smoked beef. Slice the beef very thin. Boil in water for a few minutes, add the eggs and serve on toast. Canape of caviar. Spread caviar, which has been kept on ice, on thin toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and onefourth of a lemon. Serve on napkin. Hungarian goulash. One pound of shoulder of veal, one pound loin of lean pork. Cut in pieces one inch square. Mix a little flour, salt, pepper and plenty of paprika. Put in sauce pan a piece of butter, two chopped onions and the fat from the loin of pork. Simmer till brown, then add the meats and flour ; a little bouillon, stock or water ; one-half cup of puree of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery. Cover tight and cook for three-quarters of an hour. Then add three potatoes cut the same as the meat, and cook till done. Beef goulash. Same as the above except use beef, and the fat of pork, only. Potato croquettes. Boil one pound of potatoes. Pour off water and let evaporate well. When quite dry mash fine, mix with the yolks of two eggs, salt and pepper. Roll on floured board into the form of a large cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard. Puree of tomatoes. Put in sauce pan one sliced onion, a little celery and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of butter, piece of hambone or pig skin, and allow to simmer. Then add one gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar. When cooked add a piece of butter. Strain well. Puree of tomato soup. Add some chicken broth or bouillon to the puree of tomatoes. Serve bread crumbs fried in butter Boiled codfish or any white fish. Put fish in cold water. Add cup of milk to keep it white. Salt and boil. When done let stand for ten minutes. Serve on napkins with small boiled potatoes, parsley in branches, and quartered lemons. Egg sauce. Add some chopped boiled eggs to cream sauce. Sprinkle with a little chopped parsley.