The Hotel St. Francis cook book

Boiled custard. The yolks of four eggs, three whole eggs, one ounce of corn starch, one quart of milk, and flavoring. Put all of the eggs, corn starch, half of the sugar, and a few drops of the milk into a bowl and mix well together. Boil the remainder of the milk and the other half of the sugar ; pour over the egg mixture, and cook until it thickens. Then take off the fire, add the flavoring, mix well, and serve either in cups or saucers. Tipsy parsons. Cut some slices of sponge cake about one-half inch thick. Soak them in sherry wine, and place them in saucers. Cover the top with boiling custard, and serve. Vanilla custard with meringue. Make some boiled custard flavored with vanilla. Pour in saucers, place a half meringue shell on each, and serve. Macaronade Celestine. Soak some macaroons in maraschino. Place in a saucer and pour boiling custard over them. Bouchettes Palmyra. Soak some bouchettes in kummel, place them on saucers, and pour boiling custard over them. Consomme Garibaldi. Boil one-quarter pound of spaghetti and cut in pieces one inch long. Cut a dozen green queen olives Julienne style, and add, with the spaghetti, to three pints of hot consomme. Serve grated cheese separate. Mutton chops, maison d'or. Broil four mutton chops on one side; and then set to become cold. Make a forcemeat from the breast of a chicken, and add to it some chopped truffles. Place the forcemeat on the broiled side of the chops in pyramid form, sprinkle with fresh bread crumbs, set on a buttered pan, put a small piece of butter on top of each, and cook in the oven for ten or twelve minutes. Serve on a platter, with sauce Madere. Lamb chops, maison d'or. Prepare in the same manner as mutton chops, maison d'or. Baked Bartlett pears with cream Shrimp salad Omelet with asparagus tips Eggs, Marlborough Rolls Cold squab and Virginia ham Coffee Alligator pear salad Compote of apricots German coffee cake Demi tasse Chicken soup, Piedmontaise Pimientos. Radishes Black bass, Heydenreich Sweetbreads, poulette Roast leg of venison Red cabbage Boiled potatoes Lettuce and grapefruit salad Apple cobbler Coffee Eggs, Marlborough. Place four poached eggs on four pieces of anchovy toast, cover with sauce Perigueux, and lay a strip of broiled bacon across each. Chicken soup, Piedmontaise. Mix a pint of chicken broth with a pint of puree of tomato soup, add a quarter pound of macaroni cut in one-quarter inch pieces, and the breast of a boiled chicken cut in small squares. Black bass, Heydenreich. Place two black bass in a buttered pan, and season with salt and fresh-ground black pepper. Chop three ounces of salted almonds, and mix with one-quarter pound of chopped fresh mushrooms, three ounces of butter, and some chopped parsley. Spread over the fish, and bake in oven for twenty minutes. Pour the juice of two lemons over the fish, and serve from the pan in which it was baked.