The Hotel St. Francis cook book

Baked prunes. Select large prunes, place them in a baking pan side by side so they hardly touch, cover with water and cook in a moderate oven for an hour. Then pour off three-quarters of the juice, which may be kept for a beverage, and to the prunes add a little sugar, a stick of cinnamon, and the rind of a lemon. Cover the pan tightly, place back in a moderate oven and bake for at least one hour. Corn bread (II). Put in a pan one egg beaten light, one cup of milk, one tablespoonful of sugar, one-half teaspoonful of salt, one cup of yellow corn meal, one cup of flour, and two and one-half teaspoonfuls of baking powder. If too thin add a little more white flour. Beat well together, and add four tablespoonfuls of melted butter or bacon drippings. Graham bread. Same as for corn bread, but use no white flour. Raisin bread. Warm one pint of milk and dissolve one-half ounce of yeast in it. Then add two ounces of butter, two eggs, two ounces of sugar, a pinch of salt and one-half pound of raisins. Mix well. Then stir in two pounds of flour, and make a smooth dough. Allow to raise for about three hours. Then fold the dough, put it in moulds, and let it again raise for about one hour. Bake in a moderate oven for about forty-five minutes. Lamb hash, J. A. Britten. Take even quantities of left over roast lamb and mashed potatoes and pass through a fine meat chopper. Season well, add a piece of sweet butter, some chopped parsley and a little bouillon, and cook together. Serve hot, with a fried egg on top. St. Francis dressing. One green pepper, an equal amount of raw celery and an equal amount of hard boiled eggs all chopped fine. Add one-half cup of Chili sauce, one-half cup of mayonnaise, one tablespoonful of white wine vinegar, two spoonfuls of olive oil, and salt, pepper and Cayenne. Mix well. Can be served with almost any kind of salad. Brook trout, Cafe de Paris. Butter well an earthern dish, sprinkle with chopped shallots and parsley, lay the trout on top, season with salt and pepper, add a little white wine and fish broth, lay a few pieces of butter on top, and bake in oven until done. Serve in the dish in which they were cooked. Breast of chicken, James Woods. Remove the skin from a nice young roasting chicken, lift off the breasts, season with salt and pepper, roll in cream, then in flour, and fry in butter. Place on a buttered shirred egg dish a piece of toast, then a thin slice of broiled Virginia ham, then the breasts of chicken, then a few heads of fresh mushrooms tossed in butter, then a little cream and a piece of butter, season all well, cover with a glass mushroom cover, and bake in oven for ten minutes. Salad Algerienne. Sliced pineapple, oranges, grapefruit and bananas in equal quantities. Serve in a bowl with lettuce leaves around the sides, and mayonnaise dressing made with plenty of lemon juice. Frozen loganberry juice. Mix one quart of loganberry juice, one quart of water, one pound of sugar, and the juice of two lemons. Strain and freeze.