The Hotel St. Francis cook book

Prune souffle. Wash a cupful of prunes thoroughly, and soak them over night. Boil them in the water in which they were soaked, flavoring with half of a vanilla bean, and sweetened with a cupful of sugar. When done pour off and save the juice. Strain the pulp through a colander or wire sieve, making a good firm puree, and about a cupful in quantity. Whip the whites of six eggs until dry, then whip in the prune pulp, and bake in the same manner as an omelette souffle. Bake on a platter, formed into a symmetrical mound; or in a buttered pudding mould. Serve hot or cold, with a sauce made of the flavored juice in which the prunes were cooked, or it may be served with whipped cream. Other fruit may be prepared in the same manner, if desired. Salt codfish, Nova Scotia. Soak two pounds of salt codfish in cold water for six hours. Then put in casserole in one pint of water, boil for ten minutes, drain, add one pint of Creole sauce, boil slowly for five minutes, and serve hot with fresh-boiled rice. Stewed prunes Crab cocktail, Victor Boiled eggs Broiled shad roe, ravigote Buttered toast Tripe saute, Lyonnaise English breakfast tea Chateau potatoes Escarole salad Caroline cake Coffee Clam chowder, Boston style Fillet of sole, under glass Roast chicken Julienne potatoes Asparagus, Hollandaise Baked Alaska Coffee Broiled shad roe, ravigote. Broil the roe, place on a platter, and cover with a sauce made by mixing one-half cup of maitre d'hotel sauce with two chopped vinegar pickles and one teaspoonful of French mustard. Fillet of sole under glass. Cut the fillets into pieces two inches square. Into a buttered shirred egg dish put a piece of toast ; on top of this place the fish, season with salt and pepper, put three fresh mushroom heads on each portion of fish, add a piece of butter about the size of an egg, and over all squeeze the juice of half a lemon, and sprinkle with finely-chopped parsley. Cover with a glass cover, such as used for mushrooms, put in a moderate oven and cook for twenty minutes ; being careful that the oven is not hot enough to burn the toast. Then take from the oven, pour veloute sauce and a spoonful of white wine over each portion, and return, to cook for another five minutes. Any other fish may be substituted for sole, if desired. Clam chowder, Boston style. Put fifty clams, with their liquid, into a saucepan and boil for three minutes. Then set the clams aside, strain the broth and return to the fire. Chop fine, a medium-sized onion, and cut into dice four slices of salt pork. Put a piece of butter into a pan, and fry the pork and onion until light brown in color; stir in two tablespoonfuls of flour and cook thoroughly, add the clam juice, a half pint of rich soup stock, and the same amount of cream, a couple of diced potatoes, and a bit of thyme if the flavor is liked. Cook for about ten minutes. Chop the clams, and add last of all, as they do not require much cooking. Just before serving add a few hard crackers broken into bits.