The Hotel St. Francis cook book

Royal cake. Bake a French sponge cake (which see), cut into four layers, and fill between with royal butter. Glace the whole with orange icing, and form on top a crown, using a pastry bag and some royal butter. Decorate around the top of the cake with candied fruits. Royal butter. The yolks of four hard-boiled eggs, six ounces of sweet butter, one-quarter pound of powdered sugar, and one teaspoonful of orange flower water. Crush and work the yolks smooth in a bowl, stir in the butter, sugar and flavoring, and mix well. Allow it to become very cold ; pass it through a fine sieve and it will come out like vermicelli. Use it for cake filling and cake decorations. Puree of peas with noodles. Make a puree of pea soup, and to each quart add three ounces of boiled noodles. Young artichokes, en cocotte. Select very small California artichokes, trim them, and put in an earthen cocotte dish with one spoonful of hot olive oil, season with salt and pepper, cover, and cook slowly for about twenty-five minutes. Then add to each dozen artichokes one small can of American peas, and one head of lettuce salad sliced very thin. Cover again, and cook in oven for about twenty minutes more. Baked sweet potatoes, with sugar. Boil half a dozen sweet potatoes until nearly done ; cut in half, or in thick slices ; lay in a buttered baking dish, spread with butter, sprinkle with a spoonful of brown sugar, season with salt and pepper, add one spoonful of hot water, set in oven and finish cooking, basting often until brown. Baked bananas Grapefruit with cherries Boiled eggs Scrambled eggs, Nantaise Dry toast Deviled ham Coffee Puree of salad York potatoes Roquefort sandwiches Coffee Consomme Napier Radishes, Antipasto Oysters Mornay Roast leg of lamb Stewed onions Scalloped pumpkin and rice Sybil potatoes Endives salad Roman punch Macaroons Demi tasse Scrambled eggs, Nantaise. Split some sardines and lay on four pieces of buttered toast. Cook the scrambled eggs, and pour over the sardines. Deviled ham. Slice some boiled or raw ham, spread with French and English mustard mixed, roll in fresh bread crumbs, and boil. Then place on platter, and serve with sauce diable, tomato sauce, or sauce Colbert. Garnish the platter with watercress and quartered lemons. York potatoes. Add some boiled ham cut in small squares to Duchesse potatoes. Consomme Napier. Add to boiling consomme a marrow bone cut as thin as your butcher can cut it with a saw. Serve at once. Oysters Mornay. Parboil two dozen oysters in their own juice, then place them on a flat buttered baking dish, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Stewed onions. Peel some small white onions, and boil in salted water until tender. Then drain, and turn into a hot vegetable dish. Melt two tablespoonfuls of butter in a sauce pan, stir in one tablespoonful of flour, mix well, add one-half pint of boiling milk, season with salt and pepper, boil for five minutes, and pour over the onions.