The Hotel St. Francis cook book

Welsh rabbit. Break an egg in a deep plate, add a teaspoonful of vinegar, and English mustard, paprika and salt to taste. Mix thoroughly. Then grate or crumble four ounces of good American cheese, place in a chafing dish, and add a small quantity of ale or beer. Just enough to keep the cheese from frying. Use a hot flame, and with two forks in one hand stir continually, in one direction. Do not permit the cheese to boil. When the cheese is melted add the egg and seasoning, and stir until blended. Then add a pinch of bicarbonate of soda, and serve on buttered toast which has been previously prepared. The rabbit can be prepared for any number of persons by allowing four ounces of cheese to each person, and one egg for each pound, or less, of cheese. Cheese cake. Work thoroughly together one and one-half cup of butter and one and one-half cup of sugar until it is creamy. Then stir in eight eggs, one by one, then the juice and rind of one lemon, then one and one-half pound of cottage cheese, then one cup of cream and four spoonfuls of flour. Bake in spring form pans lined with thin pie dough. Oatmeal with cream Bacon and eggs Mixed bran biscuits Coffee Little Neck clams, mignonette Consomme in cups Cold Virginia ham Lettuce salad Pink pudding, Victor Demi tasse AFTERNOON TEA Brioche Coffee cake Tea, chocolate or coffee Puree of pea soup Ripe olives Sand dabs, meuniere Saddle of lamb, jardiniere Hearts of palm, Victor Figs Roma Lady fingers Demi tasse Brioche. Dissolve one ounce of yeast in one gill of tepid water and add about one-third of a pound of flour, to make a medium firm sponge. Cover with a cloth and set in a warm place to raise. Then work into a smooth paste two-thirds of a pound of flour, three-quarters of a pound of butter, one ounce of sugar, a little salt, and six eggs. Beat the eggs in gradually. Then spread the sponge over the top and mix into the paste. Cover with a cloth and allow to raise until double in size. Then work together again, and place in a box for several hours to harden before using. Mould into small round balls, place in baking pans, and allow to raise until about one-third above their original size. Brush over with egg, make a cross-cut on top, and bake in a rather brisk oven. Coffee cake. Put one pound of flour in a bowl. Dissolve an ounce of yeast in a gill of lukewarm milk, add it to the flour with two eggs, and work to a medium-stiff dough. Cover with a cloth and allow to raise till double in size. Then work in thoroughly three ounces of butter, two ounces of sugar, a pinch of salt, a pinch of nutmeg, and the juice and rind of one lemon. Allow to raise again for about an hour, when the dough will be ready to bake. This dough is the foundation for all kinds of coffee cake. Pink pudding, Victor. Cook one-quarter pound of rice in one quart of milk with a vanilla bean and one-half pound of sugar. When done allow to cool, and then add one quart of whipped cream, some chopped fruits, and one drop of red coloring. Dissolve four sheets of gelatine in a little warm milk, stir into the above, put into moulds, and set in ice box until firm. Serve with fruit sauce.