The Hotel St. Francis cook book

and roast in the oven ; turning over so they will become brown on both sides. Place on a platter, set a peach on top of each crust, and pour its own syrup, to which has been added a little kirschwasser, over all. Crusts with pears. Prepare in the same manner as above. Crusts with apples. Prepare in the same manner as above. Canned fruit may be used if desired, for any of the above. Grapefruit juice Canape of fresh Beluga caviar Oatmeal with cream Omelet with peas Rolls Sirloin steak, Saxonne English breakfast tea Julienne potatoes Lettuce salad Meringue glace a la vanille Demi tasse Toke Point oysters, mignonette Consomme Medina Ripe California olives Sand dabs, saute meuniere Roast young turkey, cranberry sauce Baked sweet potatoes Fresh asparagus, Hollandaise Fried egg plant Watercress salad Mince pie Coffee Omelet with peas. Mix a cup of boiled peas with two spoonfuls of cream sauce, and season with salt and a little sugar. Make an omelet with twelve eggs, and before turning over on platter fill with the peas. Pour a thin cream sauce around the omelet. Sirloin steak, Saxonne. Season two sirloin steaks with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish with four stuffed tomatoes with rice, and four stuffed cucumbers (see index). Pour a little sauce Madere over the steaks. Consomme Medina. Boil six chicken livers in bouillon. When done, cut in Julienne style. Boil one-quarter pound of spaghetti until soft, cut in pieces one inch long, and add with the chickens' livers, to one and one-half quarts of very hot consomme. Serve grated cheese separate. Pickled nasturtion seeds. Select the small and green seeds, and put them in salted water; changing the water twice in the course of a week. Then pour off the brine and cover with scalding vinegar with a little alum in it. Use in salads. Pickled artichokes. Select small and tender artichokes, trim the bottoms, remove the hardest leaves, and allow to stand in alum water until ready to cook. Then bring to the boiling point, and allow to become cool slowly. Pack in glass jars, and cover with a liquor made as follows : To one gallon of vinegar add a teacup of sugar, one cup of salt, a teaspoonful of alum, and one-quarter ounce of cloves and black pepper. Bring to the boiling point, pour over the artichokes, and seal while hot. Pickled onions. Select very small white onions, peel them, and boil in equal parts of sweet milk and water for ten minutes. Drain well, place in glass jars, and pour scalding spiced vinegar over them immediately. Use no sugar, and no allspice in the vinegar as it would tend to darken the onions. Pickles. Take one hundred green cucumbers two inches long, or under ; and peel as many small white onions as desired. Wash well, and put into a stone jar. Sprinkle plenty of table salt over them, and toss all about with the hands. Allow to stand for twenty-four hours, then drain off the liquor, place the cucumbers and onions in glass jars, and cover with spiced vinegar without sugar. Add a small red pepper to each jar. Seal hot.