The Hotel St. Francis cook book

Cottage pudding. Make an Apple cottage pudding batter, and add chopped candied fruits and raisins, instead of the apples. Serve with fruit sauce. Boston brown pudding. Same as cottage pudding with the addition of a cup of molasses. Consomme Cameroni. Add to a quart of consomme brunoise one-quarter pound of boiled spaghetti cut in pieces one-quarter inch long. Serve grated cheese separate. Black bass, Tournon. 'Season two black bass with salt and pepper, roll in melted butter, and broil. Then place on a platter, garnish with parsley in branches and two lemons cut in half. Serve Colbert sauce, to which a little chopped tarragon has been added. Roast loin of veal, Nivernaise. Same as Veal Kidney Roast. (Dec. 20). Garnish with carrots cooked in butter. Orange juice Calf's foot jelly in cups Oatmeal with cream Eggs, Moscow Buttered toasted rolls Terrine de foie gras en aspic Coffee Lettuce salad Camembert cheese with crackers Coffee Potage Lord Mayor Queen olives. Salted almonds Boiled Lake Tahoe trout, Hollandaise Potatoes, natural Roast ribs of beef Cauliflower au gratin Rissolee potatoes Sliced tomatoes Coffee ice cream Macaroons Demi tasse Calf's foot jelly. Parboil four calf's feet ; allow to become cool ; put back in vessel with an onion and a carrot, a piece of leek, a piece of celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon of water, a quart of white wine, and a small handful of salt. Boil until the feet are soft. Then strain the broth, let it stand for a couple of minutes, and then remove all the fat from the top. Put a spoonful of the broth on a plate and set on ice. If it sets too hard add a little water, if it is too soft boil down until it is thick enough to set. Then put six whites of eggs in a casserole, beat with a whip, add slowly to the broth, put on a slow fire and bring to the boiling point. This serves to clarify the broth. Then strain, and set to cool. If the broth is for invalids omit the spices and vegetables, use but a little salt, and do not clarify. The cooked calf's feet may be used for an entree, or for soup or salad. Eggs, Moscow. Poach six eggs, and set in ice box until cold. Then remove the yolks carefully by making a very small hole, and letting the soft volks run out. Fill the eggs with fresh caviar, roll in flour, then in beaten eggs, and finally in bread crumbs ; fry in very hot swimming lard or melted butter for a few seconds only ; or until the crumbs are yellow. Serve immediately on a napkin, with fried parsley, and two lemons cut in half. Terrine de foie gras en aspic. Use a jelly mould that will contain as much as six small individual moulds. Put a little melted, but not hot, meat ielly in the bottom, and set on cracked ice until it is firm. Cut some foie gras from a terrine with a spoon, and lay in the mould, then cover with a little more melted jelly, then another layer of foie gras, and so continue until the mould is full. Set in the ice box for an hour; and serve on a napkin, with parsley in branches. Mixed fresh fruit Canape Martha Eggs au berre noir Cold roast beef Rolls Bresilienne salad Coffee French pastry Demi tasse