The Hotel St. Francis cook book

Waffles, special. One-half pound of flour, one teaspoonful of baking powder, one spoonful of sugar, one ounce of melted butter, one-half pint of milk, one pinch of salt, three yolks and three whites of eggs. Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well. Bake in a well-greased hot iron. (If possible use sour milk.) Poached eggs, Bombay. Put some boiled rice on a platter, lay four poached eggs on top, and cover with curry sauce. Consomme Valencienne. Boil one-half pound of rice in salted water, cool ; and serve in one quart of hot and well-seasoned consomme. Before serving add some small leaves of chervil, which should be specially selected. Grated Swiss cheese should be served separate. Frogs' legs, Dilloise. Cut two dozen frogs' legs in two, season with salt and pepper, put in saute pan with one ounce of butter, and two ounces of bacon cut in small squares. Fry for a few minutes until the bacon is nearly crisp, then add the legs, and simmer for five minutes. Then add one pint of tomato sauce and boil for ten minutes, very slowly. Add a few dashes of Tabasco sauce, and season well. Porterhouse steak, Jolly. Get from the butcher a nice porterhouse steak, about four pounds in weight. Season with salt and pepper, roll in oil, and broil. When done place on a platter, and cover with sauce Bordelaise with beef marrow. Place a dozen heads of broiled fresh mushrooms on top, and sprinkle with chopped parsley. Cantaloupe Antipasto Boiled eggs Shirred eggs, Amiral Buttered toast Broiled pig's feet, Chili sauce Uncolored Japan tea String bean salad Italian meringue, with whipped cream Coffee Little Neck clams on half shell Puree of cucumber soup Pompano saute, Bateliere Rissolees potatoes Roast chicken Peas a la Frangaise Lettuce salad Raspberry shortcake with plain cream Coffee Shirred eggs, Amiral. Put two eggs in a buttered shirred egg dish and cook. When nearly done put on top a spoonful of white wine sauce with a little chopped lobster, mushrooms and truffles in it. Finish cooking, and season well with salt and pepper. Puree of cucumbers. Peel four cucumbers, and cut in slices. Put them in a casserole with two quarts of cold water, season with salt, and bring to a boil. Then drain off the water, cool in cold fresh water, and drain again. Put three ounces of butter in a casserole, add the cucumbers, cover, and simmer in the oven for thirty minutes. Then remove from oven, set on top of range, add three spoonfuls of flour, simmer, then add one quart of boiling milk and one quart of chicken broth, and boil for twenty minutes. Strain through a fine sieve, put back in casserole, season with salt, pepper and a pinch of sugar, add two ounces of sweet butter and a cupful of heated cream. When butter is melted add some bread that has been cut in small squares and fried in butter, and serve.