The Hotel St. Francis cook book

Orange water ice. One quart of water, one pound of sugar, three oranges and one lemon. Melt the sugar in the water, add the juice of the oranges and the lemon, and one drop of coloring. Strain and freeze. Strawberry water ice. One-half pound of sugar, one pint of water, one pint of strawberry pulp, the juice of one lemon, and coloring. Strain and freeze. Raspberry water ice. Same directions as for strawberry water ice. Use raspberry pulp instead. Cantaloupe water ice. Add to one quart of cantaloupe pulp the juice of three lemons and a half pound of sugar. Pass through a fine sieve and freeze. Grape nuts with cream Omelet with oysters Kippered herring Perch saute, meuniere Rolls Browned hashed potatoes Coffee Lobster salad with anchovies Floating island Napoleon cake Coffee Little Neck clams Codfish chowder Planked shad and roe Artichokes au gratin Hearts of romaine, Roquefort dressing Peach Melba Caroline cakes Coffee Omelet with oysters. Parboil six oysters, add one spoonful of cream sauce and season well. Make the omelet, and before turning over on platter place the oysters in the center. Serve with light cream around the omelet. Perch saute, meuniere. Season the fish well with salt and pepper, roll in flour, put in frying pan and cook with butter. When done, put fish on platter, and put a fresh piece of butter in pan, over fire, and allow to become hazelnut color. Pour the butter and the juice of a lemon over the fish, sprinkle with chopped parsley, and garnish with quartered lemons and parsley in branches. Browned hashed potatoes. Hash three cold boiled potatoes. Melt three ounces of butter in a frying pan, add the potatoes, season with salt and pepper, and fry evenly. When nearly done form in the pan in the shape of a rolled omelet and fry again until well browned on the top. Turn over on platter in the same manner as an omelet, and sprinkle with chopped parsley. Lobster salad. Take the tails of two boiled lobsters, season with salt and pepper and a teaspoonful of vinegar, and let stand for a half hour, then add one cup of mayonnaise sauce. Put some sliced lettuce in the bottom of a salad bowl, the lobster salad on top, a few nice lettuce leaves around the sides, cover the salad again with mayonnaise, and decorate with hard-boiled eggs, beets and olives. Lobster salad with anchovies. Same as above. Decorate with fillets of anchovies. Floating island. Beat the whites of six eggs very stiff, add six ounces of powdered sugar and the inside of a vanilla bean. Mix well. Boil one quart of milk, one-quarter pound of sugar, and the remainder of the vanilla bean, in a wide vessel. Dip a tablespoon in hot water and form the beaten eggs, or meringue, into the shape and size of an egg, and drop into the boiling milk. Dip the spoon in hot water each time so the meringue will not stick. Take off the fire and let stand for a few minutes, turning the floating eggs several times. Then take out of the milk and dress on napkin to cool. Boil the milk again and bind with the yolks of two eggs, strain and cool. Put the sauce in a bowl, or deep dish, and float the "islands" on top. Serve very cold. Orange Juice Chicken salad, Victor Waffles and honey Rolls Chocolate and whipped cream Coffee