The Hotel St. Francis cook book

Monza Salted almonds Windsor sandwiches Cream of almond sandwiches Olive sandwiches Shrimp salad Vanilla ice cream Pound cake Fruit cake Apple tarts Salted pecans Creole sandwiches Dubney sandwiches Bread and butter sandwiches Chicken salad Pineapple water ice Strawberry pie Chocolate, coffee or tea Rolls Toast Melba Assorted cakes Cocoa cake. Half a cup of butter, a cup of sugar, three eggs, a teaspoonful of vanilla, three-fourths of a cup of milk, six level tablespoonfuls of cocoa, two teaspoonfuls of baking powder, and one and three-fourth cups of sifted flour. Cream the butter, adding the sugar gradually, then add the eggs one by one, whipping vigorously. Sift together half of the flour, the cocoa and the baking powder, then add the milk and the rest of the flour, making a mixture that will drop from the spoon. When all is mixed together put in a pan or mould, and bake for thirty-five minutes. Cover the cake with a plain icing. A cake is baked when it shrinks from the pan, or if, when you press it it springs back. Dubney sandwiches. To a cupful of chopped chicken or turkey meat add a spoonful of mayonnaise, a teaspoonful of minced onion, two minced shallots, a pinch of chopped chives, and season with salt and pepper. Spread on well-buttered warm toast. Cream of almond sandwiches. Mix a soft cream cheese with a cup of crushed salted almonds, and a liqueur glassful of kirsch. Spread on thin slices of brown bread. Olive sandwiches. Chop equal parts of olives and onions together, add a few drops of olive oil and a little pepper, but no salt, as the olives have enough. Spread on thin slices of buttered bread. Windsor sandwiches. Chop enough chicken or turkey to make a cup of meat, add half as much chopped ham, and half a dozen chopped olives. Bind together with mayonnaise. Spread on white and on brown buttered bread. Creole sandwiches. Chop some fresh or canned sweet peppers, bind together with mayonnaise, and add a bit of minced parsley. Spread on both white and brown bread. Always make the sandwiches dainty and thin. Brown Betty. Pull half a loaf of white bread to bits, or use bread crumbs. The pulled bread makes the lighter pudding. Butter the inside of a pudding dish liberally, put in a layer of crumbs, then twice as much sliced apple or other fruit, sprinkle with sugar, nutmeg and bits of butter, add another layer of crumbs, and so on, for about three layers, having the crumbs last. Bake until brown, and the fruit well done, or about twenty minutes. Serve with cream. Oatmeal with cream Kieler sprotten Boiled eggs Omelette Schofield Toast Mixed vegetable salad English breakfast tea Camembert cheese with crackers Coffee Fish chowder Ripe olives Fillet of sole, Bretonne Planked shad and roe Lettuce salad Hot asparagus with melted butter Coffee custard Demi tasse Kieler sprotten. This is a canned fish. Serve cold on lettuce leaves, garnished with quartered lemons. Omelette Schofield. Boil a shad roe in salt water for ten minutes. Allow to cool, and cut in dices one-quarter inch square. Heat a cup of cream sauce, add the roe, and season with salt and Cayenne pepper. When making the omelet place a little of the roe in the center ; dress on a platter, and pour the roe and cream sauce around the edge.