The Hotel St. Francis cook book

Diplomate pudding glace. Mix in a bowl one pint of preserved fruit ; or fresh fruit that has been cooked in syrup ; cut in small dices, add a pony of kirsch and one of maraschino, and allow to macerate for one hour. Beat the yolks of four eggs with a quarter of a pound of sugar and half of a split vanilla bean, over the fire, until light and creamy ; then remove from the fire and continue beating until cold. Then add one pint of whipped cream and the prepared fruit, and mix well together. Put in a pudding mould, pack in ice and rock salt, and freeze for about two hours. Serve with cold brandy sauce with chopped fruit in it. Preserved figs Hors d'oeuvres varies Omelet with tomatoes Sand dabs, meuniere Rolls Broiled rump steak Coffee French fried potatoes Smothered onions Romaine salad Eclairs Coffee Viennese bean soup Crab meat en Bellevue Chicken, Tyrolienne Boiled rice Asparagus, Hollandaise Strawberry pie Coffee Viennese bean soup. Wash a pint of beans, then put them in water and let them soak over night. Then put in a vessel with three quarts of water and a quarter of a pound of lean salt pork, and cook slowly for three hours, by which time the beans should be done. Meanwhile mince an onion, a large carrot, and a stalk of celery ; fry them in butter, but do not brown. Add a spoonful of flour and two cups of the beans, making a thick sauce ; add this to the beans in the pot, and cook slowly for another hour. Season to taste, and sprinkle with chopped parsley before serving. Cut the pork in very thin slices, and serve one slice to each plate. Chicken, Tyrolienne. Joint a tender fowl, and dust lightly with flour. Put into a pan with plenty of butter, and simmer slowly for about fifteen minutes, turning frequently so it will become brown on all sides. Then sprinkle liberally with salt and pepper, add a spoonful of sherry and half a cup of brown gravy, a slice of boiled ham diced fine, and one large tomato cut in small pieces. Simmer slowly again for ten minutes. Dish up on a platter, sprinkle with chopped parsley, and garnish with apples fried in butter. Peach pie. Slice about five peaches for each pie, add sugar and cinnamon to taste, cover, and finish in the same manner as apple pie. For preserved peaches very little sugar is required. Apricot, pear and pineapple pies. Make in the same manner as peach pie. Strawberry pie. Clean and wash the berries, and add three ounces of sugar for each pie. Line the pie plate with dough, and put a handful of biscuit crumbs on the bottom before putting in the berries. The crumbs will prevent the juice from running. Raspberry, blackberry, huckleberry, gooseberry, currant, grape and cherry pies, prepare in the same manner as strawberry pie. English gooseberry pie. Fill a deep china vegetable dish with gooseberries, add one-quarter pound of sugar and two cloves to each individual dish, wet the edges of the dish, cover with pie dough, wash the top with eggs, and bake. When done dust the top with powdered sugar, allow to cool, and serve cream separate. English huckleberry or currant pie, same as English gooseberry pie. English rhubarb pie. Remove the outer skin from rhubarb, cut in small pieces, and prepare the same as English gooseberry pie.