The Hotel St. Francis cook book

Cole slaw Chocolate ice cream Assorted cakes Coffee Bacon and eggs. See ham and eggs. Fried bacon. Thin slices of bacon fried slowly in pan in own fat. Should be crisp. Waffles. One-half pound of flour, one-half teaspoonful of baking powder, two eggs, two ounces of sugar, two ounces of butter, a little mace and a little milk. Make a batter a little stiffer than for wheatcakes. Bake in waffle iron, but do not have the iron too hot. Potage Lamballe. One-half puree of peas and one-half consomme with tapioca, mixed. Boiled salmon, mousseline. Boil salmon in the same manner as trout. Sauce mousseline. To one pint of Hollandaise add one cup of whipped cream and stir in gently. Little neck clams. Same as oysters on shell. Potatoes nature. Plain boiled potatoes cut in the shape of a small egg. Roast sirloin of beef. See tenderloin of beef. Cauliflower au gratin. Put some dry, boiled cauliflower on a buttered dish, cover with well-seasoned cream sauce, sprinkle with grated Parmesan cheese, put a little butter on top and bake in oven until brown. Potatoes Laurette. To a cup of boiling water add one ounce of butter and stir in one-half cup of sifted flour, mixing it well. Allow to cool slightly and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potato that has been passed through a sieve. Roll in flour in the form of a pencil and about two inches long, dip in egg and bread crumbs, and fry in swimming fat or lard. Serve on a napkin. Cole slaw. Slice the leaves of a white cabbage very fine. Put in salad bowl and use dressing as desired. See salad dressings. Chocolate ice cream. Prepare the same as vanilla ice cream, but in place of the vanilla bean use two ounces of cocoa, or two ounces of melted chocolate. Scrambled eggs with ham Canape of sardines Stewed fruits Fried smelts, Tartar sauce Coffee Broiled lamb chops Stewed celery in cream French fried potatoes Vanilla custard pie Tuna fish salad Chicken broth in cups Queen olives Roast capon, au cresson French peas Parisian potatoes Lettuce salad, egg dressing Fancy ice cream Lady fingers Coffee Scrambled eggs with ham. Boiled ham cut in small dices and one small piece of butter. Put in vessel and add scrambled eggs. See plain scrambled eggs. Canape of sardines. Skin and split the sardines. Place on buttered toast, garnished with chopped eggs around the edges, and serve on napkin with quartered lemon and parsley in branches. Fried smelts. Season the smelts, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming fat and serve on napkin with fried parsley and lemons quartered. Sauce separate. Fried parsley. Parsley in branches, well-washed and dried in towel. Fry in very hot swimming fat or lard for a second, as it fries very quickly. Salt and pepper. Can be used for garnishing fried fish and other dishes. Tartar sauce. One chopped gherkin in vinegar, one tablespoonful of capers, a little chervil, parsley, chives and a tablespoonful of French mustard. Stir well into a cup of mayonnaise sauce.