The Hotel St. Francis cook book

Stewed celery in cream. Cut stalks or outside leaves of celery into one inch lengths. Wash well, parboil in salt water and allow to cool. Put back in salt water and boil until soft. Add one-half cup of cream sauce, a small piece of butter, one-half cup of cream, and season with salt and Cayenne pepper. Simmer for five minutes. French fried potatoes. Cut raw potatoes in strips one-third inch thick and two inches long. Fry in swimming lard, but do not have it too hot. When potatoes are done remove from pan and let the fat become as hot as possible. Fry the potatoes again until they are a golden yellow. Remove, salt, and serve on a napkin. Do not cover, as this will cause them to become soft and spongy. Tuna fish salad. (Thon marine). This fish can be obtained in cans. Put in salad bowl some sliced lettuce with the tuna on top. Garnish with lettuce leaves and serve with French dressing. Do not mix until ready to serve. Fancy ice cream. Fill fancy lead moulds with any kind of ice cream, using different colors in the same mould if desired. Cover with cracked ice and rock salt for thirty minutes. Remove and serve on doilies. Strawberries in cream California oysters on shell Oatmeal Consomme with sago Shirred eggs ficrevisses en buisson Rolls Coffee Leg of veal, au jus LUNCHEON Browned mashed potatoes r> , , j i i Peas and carrots in cream Potato and leek soup Hearts f j French dregsi Broiled halibut steak, maitre d hotel Q j t . h . ^ Homemade beef stew Coffee Lemon water ice Fruit cake SUPPER Demi tasse Welsh rabbit Shirred eggs, plain. Put eggs on buttered shirred egg dish and cook slowly. Salt and pepper. Potato and leek soup. Simmer in butter one chopped onion and four stalks of leeks cut in small dices. When golden yellow add one tablespoonful of flour, mix, add one pound of potatoes cut in dices one-quarter inch square, one quart of stock or bouillon, and a boquet garni. Boil until potatoes are done. Season with salt, pepper, a little grated nutmeg and chopped parsley. Bouquet garni. Tie in a bundle a small piece of celery, of leek, and of parsley in branches, with a bay leaf, two cloves, a sprig of thyme, and, if desired, a clove of garlic, in the center. This is used for flavoring stews, soups, fish, etc. Broiled halibut, maitre d'hotel. Cut halibut in slices one inch thick. Salt and pepper, dip in olive oil and broil. Serve with maitre d'hotel sauce, quartered lemon and parsley. Homemade beef stew. Three pounds of rump, hip, or flank beef, cut into squares two inches thick. Season the meat and simmer in sauce pot with two chopped onions and three ounces of butter. When brown add two tablespoonsful of flour and simmer again. Then add hot water enough to cover the meat, and a bouquet garni. Cook for one hour and then add one pound of potatoes cut in squares one inch thick, and leave on fire until potatoes are soft. Take out the bouquet, add one cup of puree of tomatoes and boil for five minutes. Serve with a sprinkle of chopped parsley. Consomme with sago. Bring one quart of consomme to a boil and then let one-third of a pound of sago run slowly into it. Cook for ten minutes.