The Hotel St. Francis cook book

Stewed prunes Grapefruit cocktail Plain shirred eggs Eggs en cocotte, Valentine Rolls Roast loin of pork, apple sauce Coffee Candied sweet potatoes Cole slaw, ravigote Vanilla custard pie Demi tasse Consomme Theodora Scalloped halibut with cheese Rump of beef Peas Parisian potatoes Beets Frouard Chocolate ice cream Assorted cakes Coffee Eggs en cocotte, Valentine. Mix some crab meat with a little wellseasoned cream sauce. Put a spoonful in the bottom of a buttered cocotte dish, break an egg on top, salt and pepper the egg, put a little more crab meat and cream on top, sprinkle with grated Parmesan cheese, put some bits of butter on top, and bake in oven for five minutes. Consomme Theodora. Put in the consomme, equal parts of small chicken dumplings, royal, and boiled asparagus tips. Before serving add some chopped chervil. Vanilla custard pie. Six eggs, one quart of milk, one-quarter pound of sugar, one-half of a vanilla bean. Boil the milk with the vanilla bean. Mix the eggs with the sugar and add to the milk. Strain, and fill a large pie dish lined with a thin pie dough, and bake in a moderate oven until set. Lemon custard pie. Same as vanilla custard pie, except use the grated rind and the juice of two lemons instead of the vanilla bean. Orange custard pie. Same as lemon custard pie, but use two oranges instead of the lemons. Cocoanut custard pie. Same as vanilla custard pie, but put a handful of shredded cocoanut in the bottom of the pie before filling. Vanilla meringue pie. Same as vanilla custard pie, but when baked, cover, and ornament the top with meringue paste, dust with powdered sugar, and put back in oven to color. Meringue paste for pie. The whites of four eggs beaten firm and stiff; then add one-half pound of powdered sugar and mix well. Flavor to taste. Lemon meringue pie. Same as lemon custard pie, but cover and ornament with meringue paste, and bake until colored. Orange meringue pie. Same directions as for lemon meringue pie. Lemon pie, special. The yolks of eight eggs, six ounces of sugar, three lemons, the whites of four eggs. Mix the yolks, sugar, and the grated rinds and the juice of the lemons, and beat over a fire until thick. Then add the whites of eggs well beaten, and pour into a large pie dish lined with thin pie dough. Bake slowly. Serve with powdered sugar on top. Cocoanut meringue pie. Same as cocoanut custard pie, but cover with meringue paste, and bake until colored. Strawberries with cream Antipasto Virginia ham and eggs Fried smelts, sauce remoulade Rolls Spring lamb Irish stew Cocoa with whipped cream Chiffonnade salad Old fashioned raspberry shortcake Coffee Toke Points on half shell Potage sante Boiled salmon, Villers Roast capon, au jus Parsnips with cream Duchess potatoes Endive salad, Victor dressing Frankfort pudding, sauce Sabayon Coffee