The Hotel St. Francis cook book

Lallah Rookh. To a quart of vanilla ice cream add a pony of Jamaica rum, and mix well. Serve flat in glasses with a little rum on top. Apple sauce. Peel and core six apples and cut in small pieces. Put into a vessel, add a pony of white wine, two ounces of water, one ounce of sweet butter, two ounces of sugar, and a small stick of cinnamon. Cover, boil for thirty minutes, and strain through a fine sieve. Rump of beef, Windsor. Larded rump of beef, braise, with its own gravy, garnished with Parisian potatoes, fresh green peas, and beets Frouard. Virginia ham and eggs. Broil or fry two slices of Virginia ham and place on platter. Lay two fried eggs on top. Fresh raspberries with cream Crab, Portola (cold) Bacon and eggs Eggs, Coquelin Rolls Calf's head, sauce piquante Coffee Fondante potatoes Apple strudel Coffee Blue Points on half shell Creme Parisienne (soup) Sand dabs, meuniere Roast tenderloin of beef Summer squash Potatoes rissolees Chartreuse jelly Assorted cakes Coffee Eggs, Coquelin. Cut in two, six hard-boiled eggs. Mix the yolks with a cupful of well-seasoned puree of mushrooms, and fill the half eggs. Set them on a buttered china platter, cover with cream, and put in the oven to bake. When very hot remove, lay twelve fillets of anchovies over the eggs, and serve. Calf's head, sauce piquante. Boiled calf's head served on a napkin, with the brain and tongue. Garnish with parsley in branches, sliced pickles, sliced pickled beets, and lemon in halves. Serve sauce piquante separate. Apple strudel. Roll out some puff paste about one-eighth inch thick and eight inches wide. On it spread some sliced apples mixed with sugar and powdered cinnamon. Wet the edges and fold up both sides, forming a roll. Place on a baking pan, wash the top with egg, and bake in a hot oven. When done cut in slices about two inches wide, and serve hot, with hard and brandy sauces. Crab, Portola. Remove the boiled crab meat from the shell, taking care to keep as entire as possible. On a salad plate arrange hearts of lettuce, cut into eighths. On the lettuce lay a whole sweet red pimento, using the canned ones which come ready for use. On top of the pepper place three spoonfuls of crab meat. Cover all with French dressing made with tarragon vinegar, using one spoonful to three of olive oil ; seasoned with salt and some freshground pepper. Creme Parisienne. Cream of chicken and cream of chicory soups mixed. Serve bread cut in small squares and fried in butter. Stuffed tomatoes with anchovies. Chop the contents of one bottle of anchovies in oil, in small pieces, add two hard-boiled eggs chopped fine, a little fresh-ground pepper, and two spoonfuls of mayonnaise. Peel six tomatoes, cut off the tops and scoop out the insides with a spoon. Then fill with the prepared anchovies, cover with the piece cut from the top, and serve on leaves of lettuce garnished with quartered lemons and parsley in branches.