The Hotel St. Francis cook book

Sauce Robert. Slice two onions very fine and put in casserole with two ounces of butter. Simmer slowly until soft ; then add a spoonful of flour and simmer again. Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper. Cook for thirty minutes. Before serving add some chopped parsley. Serve with boiled beef, tongue, etc. String bean salad. Boil two quarts of cleaned string beans in salt water. Allow to become cool, place in salad bowl, season with salt and pepper, add two spoonfuls of white wine vinegar, five of olive oil, and a little chopped parsley. Mix well. Strawberry cream pie. Line a plate with pie dough and bake it. (Put some white beans in the pie so it will not lose its shape while baking. When done remove the beans.) Place a handful of biscuit crumbs in the bottom, and fill with strawberries. Dust with powdered sugar, and garnish with whipped cream on top. Raspberry cream pie. Make in the same manner as strawberry cream pie. Banana cream pie. Use sliced bananas, and make in the same manner as strawberry cream pie. Cooper soup. Slice three large onions and put in casserole with two ounces of butter. Cover, and simmer until the onions are done. Then add one and one-half quarts of bouillon, consomme or chicken broth; season with salt and pepper, and boil for thirty minutes. Strain. Serve toasted French bread and grated Parmesan cheese separate. Caramel ice cream. Boil one and one-half pounds of sugar with one pint of water until slightly brown. Add two quarts of milk and stir until the sugar is dissolved. Mix one pint of milk with the yolks of eight eggs and stir gradually into the boiling milk until well mixed. Remove from the fire, add one quart of cream, and freeze. MAY 24 Pineapple preserves Cantaloupe Breakfast sausages Fried smelts, Tartar sauce Flannel cakes English mutton chops, XX Century Rolls Club Coffee Celery root, beet and field salad Cottage cheese and crackers Coffee Consomme aux perles de Nizam Fillet of perch, St. Charles Shoulder of lamb, baker's oven style Romaine salad Baba au rhum Coffee English mutton chop, XX Century Club. Secure from the butcher four English mutton chops with the kidneys. Season with salt and pepper, roll in oil, and broil. Place on a platter and cover with sauce Madere. Garnish with four red peppers (pimentos) stuffed with puree of sweet potatoes. Cottage cheese. Let two quarts of milk become sour. Put in a cheese cloth and allow to hang for twenty-four hours, so all the water can drain out. Then put the curd in a salad bowl, season with salt and pepper, mix well until smooth ; or strain it through a fine sieve ; then add a cup of sweet cream, and some chives cut very fine. Consomme aux perles de Nizam. Perles de Nizam is large pearl tapioca. Boil two quarts of consomme, then add slowly one-half pound of pearl tapioca, and cook slowly until soft.