The Hotel St. Francis cook book

Spaghetti Caruso. Boil a pound of whole spaghetti in salt water. Soak one pound of dried mushrooms over night. Heat in a casserole two ounces of butter, add a chopped shallot and a little garlic. When hot add the mushrooms and three peeled and cut up tomatoes, and simmer for five minutes. Then add the cooked spaghetti and two cups of grated parmesan cheese, season with salt and white pepper, and serve very hot. Hominy with cream Grapefruit a 1'anisette Ham and eggs Oyster broth in cups Rolls Crackers Coffee Broiled brook trout with bacon Cucumber salad Lamb chops, grilled Julienne potatoes Chicory salad French pastry Coffee Potage Viennoise Curried oysters with boiled rice Saddle of mutton with currant jelly String beans a 1'Alsacienne Laurette potatoes Dandelion salad Gastaner pudding Coffee Grapefruit a 1'anisette. Cut the grapefruit in half and loosen the inside from the skin with a pointed knife. Put a teaspoonful of powdered sugar and a half pony of anisette on each half. Serve on cracked ice. * Oyster broth. In a casserole put two dozen oysters with their own juice, and one quart of water. Add a bouquet garni and put on the fire. When boiling remove the bouquet garni, and strain the broth through a napkin, season with salt and a little Cayenne pepper, and serve in cups. The oysters may be saved for other purposes. Curried oysters. In a casserole melt three ounces of butter, then add two spoonfuls of flour, one spoonful of curry powder, and one pint of oyster broth. Boil for a minute, then add one apple fried in butter, one tablespoonful of chutney sauce, one teaspoonful of Worcestershire sauce, and a little salt and Cayenne pepper. Boil for five minutes, and bind with the yolk of an egg and a spoonful of cream. Strain the sauce, and add two dozen wellseasoned parboiled oysters. Pudding a la Gastaner. Decorate the bottoms of buttered moulds with chopped pastry cherries and angelique, arranging in alternating lines of green and red. Cut some lady fingers to fit the depth of the mould, and moisten them well with Curasao. Stand them up around the inside of the mould one-half inch apart. Cook four ounces of farina in one quart of milk, and mix with the rind and juice of a lemon, five eggs, four ounces of sugar, and one cup of apricot pulp, and fill the moulds with same. Serve with strawberry sauce flavored with a pony of brandy. Broiled brook trout with bacon. Clean and wash well, one-half dozen brook trout, and dry them on a towel or napkin. Season with salt and pepper, roll in oil, and broil. When done put on a platter with maitre d'hotel sauce. Lay six slices of broiled bacon on top. Garnish with quartered lemons and parsley in branches. Potage Viennoise. Cream of barley with royal cut in small squares as garnishing. Potage Venitienne. Half veloute of chicken soup and half consomme tapioca. Add a little chopped chives. Grapefruit marmalade Shirred eggs Dry toast Coffee Eggs St. George Lamb cutlets in papers Cold asparagus, mayonnaise Brown Betty pudding Coffee Potage Venitienne Crab in chafing dish Roast duckling, apple sauce Sweet potato croquettes Artichokes, mustard sauce Lemon water ice Cocoa cake Coffee AFTERNOON TEA Oysters poulette, or sweetbreads