The Hotel St. Francis cook book

Chocolate Champagne wafers Almond cake LUNCHEON Tea Cold assorted meats Chocolate Potato salad Whipped cream Iced tea Consomme with tapioca Boiled salmon, mousseline sauce Potatoes Hollandaise Roast goose, apple sauce St. Francis potatoes Celery Victor Baked Alaska Coffee Pearl grits with cream. See hominy in cream. Potato salad. Slice three boiled potatoes while hot. Add one small onion chopped fine, some chopped parsley, salt and pepper, two spoonsful of olive oil, and one each of boiling bouillon, or boiling water, and vinegar. Mix carefully so as not to break the potatoes, and serve in salad bowl with lettuce garnishing. Chicken a la King. Take the breast of a boiled chicken or hen (fowl), and cut in very thin, diamond-shape pieces. Put in pan and add threequarters of a pint of cream, salt and Cayenne pepper. Boil from three to five minutes. Add a glass of best sherry or Madeira wine. Boil for a minute and thicken with the yolks of two eggs, mixed with one-quarter pint of cream. Put some sliced truffles on top. Raspberry water ice. One-half pound of sugar, one pint of water, and one pint of fresh raspberry pulp strained through a fine sieve. Squeeze in the juice of one lemon, add a little coloring if desired, strain and freeze. Consomme with tapioca. To one quart of boiling consomme add slowly one cup of tapioca, and boil for eight minutes. Bread and butter sandwiches. Spread sweet butter on thin slices of bread, and place face to face in pairs. Cut in any fancy shape, or roll and tie with soft baby ribbon. Honey in comb Oyster soup, family style Boiled eggs Salted English walnuts Postum cereal Fried chicken, country style Dry toast Au gratin potatoes Cauliflower, Polonaise Escarole and chicory salad LUNCHEON Chocolate profiterole Cold goose and Virginia ham Coffee Port de Salut cheese Crackers SUPPER Coffee Canape regalia Postum cereal. A prepared breakfast food obtainable from all grocers. Follow directions on package. Oyster soup, family style. Boil two dozen oysters with their juice. In a separate vessel boil one quart of milk and one pint of cream. Put both together and add two ounces of sweet butter, and salt and pepper. Before serving stir in some fine cut chives and one-half cup of broken crackers. Au gratin potatoes. Fill a shallow buttered dish with hashed in cream potatoes. Sprinkle with grated Parmesan cheese, put a little butter on top, and bake in oven until brown. Cauliflower, Polonaise. Put on a platter some fresh-boiled cauliflower and sprinkle with two finely chopped boiled eggs, salt and pepper and some chopped parsley. In a pan on range put three ounces of sweet butter. When warm add two tablespoonsful of fresh bread crumbs and allow to become well browned. Pour over cauliflower when very hot.