The Hotel St. Francis cook book

Crush twenty pounds of Concord grapes in three quarts of water, and put them in a porcelain kettle. Set the kettle on the fire, and stir well until it reaches the boiling point; then allow it to simmer for fifteen or twenty minutes. Strain through a cloth, and add three pounds of white sugar. When the sugar is dissolved strain again through a cloth, and heat to the boiling point. Pour into hot pint or quart bottles, and seal instantly with new corks, only. After the corks have been inserted dip the necks of the bottles into hot sealing wax. Canned pumpkin or squash. Peel the squash or pumpkin, and cut in small squares. Boil, without seasoning, until soft. Mash through a fruit press. Fill hot quart glass jars, and seal tight. Keep in a cool dark place. Preserved violets. Cut the stems from one pound of large full-blown violets. Boil one and one-half pounds of granulated sugar, until a little dropped in cold water makes a soft ball. Then throw the violets into the sugar, remove the pan from the fire for a moment, and stir gently. Then return the pan to the fire, boil up once, and then change the violets immediately to another vessel. Let them stand over night, and then drain off the syrup through a sieve. Put the syrup in a copper pan, add a cupful of sugar, and cook until it hardens in water. Then put in the violets, change to another vessel, and allow to stand again over night. Again drain off the syrup, and boil it for a few minutes. Then add the violets, and remove the pan at once from the fire, and stir lightly until it begins to crystalize. Then pour the whole on sheets of paper, shake, and separate the flowers carefully with the fingers. When dry pick them from the sugar, arrange on a wire grating, and allow them to become cool. Canned minced meat. Three pounds of boiled beef, one pound of beef suet, three pounds of brown sugar, one-half peck of apples, two pounds of raisins, one pound of currants, one pound of citron, one grated nutmeg, one tablespoonful of powdered mace, and allspice and cinnamon to suit the taste. Chop the meat, suet and apples, slice the citron fine, and mix all together with the seasoning. Pour on enough boiled cider to make a thick batter. Heat it thoroughly and put into one quart glass jars. Seal while hot, and set away in a cool dark place. Orange and grapefruit juice, mixed Hors d'oeuvres assorted Broiled salt mackerel Eggs Castro Baked potatoes Spring lamb steak, Bercy Rolls French fried potatoes Coffee Cold asparagus, mayonnaise Strawberry whipped cream Hazelnut macaroons Demi tasse Consomme Georgia Ripe California olives Pompano saute meuniere Virginia ham glace, champagne sauce Spinach in cream Laurette potatoes Hearts of lettuce salad Fancy ice cream Assorted cakes • Coffee Eggs Castro. Cook four artichokes, clean the bottoms, lay a poached egg on each, and cover with the following sauce : Mix half a cup of cream sauce with three-quarters of a cup of Hollandaise sauce, add a few sliced canned mushrooms, and season with salt and a little Spanish or Cayenne pepper. Strawberry whipped cream. Crush one-half pint of strawberries with one-quarter of a pound of sugar. Whip one pint of cream until stiff, then add the crushed strawberries, mix well, and serve in saucers.