The Hotel St. Francis cook book

Brandy sauce. Put in a vessel one-half pint of apricot pulp, made from fresh or preserved fruit; one pint of water, and a half pound of sugar, and boil. Moisten a teaspoonful of arrowroot with a little water and add it to the boiling sauce, stirring so it will not get lumpy. Then strain and add a small glassful of brandy. Hard sauce. Put in a bowl three-quarters of a pound of sweet butter, one pound of sugar, the white of an egg, and flavor with lemon, vanilla or a little brandy, and work into a cream. Put into a pastry bag with a tube, and dress on a pan in small round shapes. Place in the ice box to get hard. Waffles Grapefruit and oranges en supreme Honey in comb Chicken broth in cups Boiled eggs Olives Dry toast Small sirloin steak, Bordelaise Coffee Potato croquettes Lettuce and tomato salad French pastry Coffee Potage Westmoreland Oysters a 1'ancienne Chicken pot pie, home style Combination salad Moka cake Demi tasse Grapefruit and oranges en supreme. Sliced oranges and grapefruit in equal parts, add a little sugar and maraschino, and serve in supreme glasses. Tie a ribbon around the glass, with a nice bow. Potage Westmoreland. Equal parts of mock turtle soup, thick consomme tapioca, and thick consomme brunoise. Before serving add a glass of dry sherry wine. Oysters a l'ancienne. Take a dozen oysters on the deep half shell, season with salt and pepper, put a small piece of butter, some chopped parsley, a little lemon juice, and a thin slice of salt pork on each, and bake in a hot oven for about four minutes. Chicken pot pie, home style. Take a young fat hen and cut up as for fricassee. Wash well and put in a vessel with one quart of water, season with salt, bring to a boil, skim, and add a bouquet garni. After boiling for about thirty minutes remove the bouquet and add twelve small round potatoes, twelve very small onions, and one-quarter pound of parboiled salt pork cut in small squares. Boil all together until well done. Mix in a cup three spoonsful of flour and one-half cup of water, and stir into the stewing chicken. Boil again for about ten minutes, then put in a deep dish, sprinkle with chopped parsley, and when nearly cold cover with thin pie, or puff paste, brush over with the yolk of an egg, and bake in oven until well browned. Serve on a napkin. Dumplings and a few small French carrots may be added before covering with the paste, if desired. Moka cake. Take three layers of cake and fill between with moka filling. For the filling beat a half pound of sweet butter with a half pound of powdered sugar until it is white and light. Then add the yolks of three eggs, one by one, and a half cup of rich cream, beating until very smooth. Flavor with some strong coffee or coffee extract. Finish the cake by glacing the top with coffee frosting, and decorate with some of the moka filling. Stewed prunes Canape of raw meat Scrambled eggs with chives Radishes Toasted muffins Broiled shad, maitre d'hotel Coffee Potatoes au gratin Cauliflower mayonnaise Pont 1'fiveque cheese Crackers Coffee Cream of Lima beans Celery Frogs' legs, Jerusalem Roast squab chicken Individual artichokes, au gratin Julienne potatoes Endives salad Vanilla ice cream