The Hotel St. Francis cook book

Brandied peaches. Rub some sound white peaches with a crash towel to remove the down. Prick, all over with a needle, drop in cold water, drain, put in a kettle, cover with fresh cold water, and add a small piece of alum the size of a hazelnut. Place over a fire, stir occasionally, and as they float to the surface of the liquid take them out and place in a pan of cold water. Drain, and arrange in quart glass jars. Pour over brandy enough to cover the peaches. Seal and put away in a cool place, and let stand for two weeks. Then drain off brandy into a kettle, and allow three pounds of sugar to each gallon of brandy. Stir well to melt the sugar. Pour this over the peaches, seal hermetically, and put away in a cool place. Preserved cherries. To each pound of stoned cherries allow one pound of granulated cane sugar. Crack some of the stones and tie the kernels in a piece of gauze, so they may be removed after the boiling. Then put all in a preserving kettle, boil, and skim, until the syrup is clear. Then put the cherries in jars; boil the syrup a little longer, and pour over the fruit. Preserved green gage plums. Use a pound of sugar for each pound of plums. Have the fruit clean and dry, and prick all over to keep the skins from breaking. Melt the sugar with as little water as possible, and when boiling add the plums, a layer at a time. Boil for a few minutes, then lift out with a skimmer and place singly on a dish to cool. Continue in this way until the plums are removed. When the last layer is finished return the first ones cooked to the kettle, and continue in reverse order, and boil until transparent. Then take out and arrange closely in glass jars. When all are in the jars pour the hot syrup over them, and seal. Stewed prunes Boiled eggs Rolls Coffee Hors d'oeuvres varies Pompano saute, meuniere Cold duckling and ham Orloff salad Camembert cheese Coffee Consomme Irma Lyon sausage Fillet of sole, Talleyrand Saddle of lamb, Souvaroff String beans in butter Mashed potatoes Chiffonnade salad Angel cake Demi tasse Orloff salad. Cut out the flesh from two cantaloupes and cut in one-half inch squares. Arrange in a circle in a salad bowl, and in the center put four buttons of artichokes cut in the same manner. Pour one-half cup of French dressing over all. Consomme Irma. Boil one calf's brains, cut in small squares, and add to a quart of well-seasoned consomme. Fillet of sole, Talleyrand. Lay four fillets of sole flat on the table and spread with fish force meat (Feb. 11), and sprinkle with a little chopped truffles. Cn top of each lay another thin fillet, season well with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming lard for about ten minutes. Serve on a napkin garnished with parsley in branches and quartered lemons ; and with Tartar sauce separate. Saddle of lamb, Souvaroff. Roast a saddle of lamb, place on a platter, and garnish with a canful of cepes saute, and raw horseradish root shaved or scraped with a knife. Cover with brown gravy made from the lamb gravy.