The Hotel St. Francis cook book

Cream of chicken. Place a soup hen in a soup kettle with three quarts of water, a leek, carrot, a little parsley and celery, six pepper berries, and two cups of rice. Boil until fowl is soft. Remove and cut away the white meat from the breast and set aside. Chop the remainder of the meat very fine, return to the kettle, and then strain the entire contents through a sieve. To the strained broth add one quart of milk, and strain again. Th^n add one-half pint of cream and the yolk of one egg, mixed ; also a piece of sweet butter the size of an egg. Then add the breast of the fowl cut in small squares. Roast tame duckling. See roast chicken. Also see stuffings. Shredded wheat biscuit Holland herring Boiled eggs Boiled potatoes Rolls Waffles and honey Coffee Coffee Lynn Haven oysters on half shell Philadelphia pepper pot Roast canvas-back duck Hulled corn Currant jelly Cauliflower au gratin Celery mayonnaise Neapolitan ice cream Assorted cakes Demi tasse Shredded wheat biscuits. Put the biscuit in a deep dish. A little boiling water poured over it will enable you to economize on cream. Philadelphia pepper pot. Simmer in kettle four large onions chopped fine, one piece of celery, two leeks, one green pepper cut in very small squares, and one-quarter pound of butter. When done add two soupspoonsful of flour, and simmer again; add two quarts of stock, two pounds of tripe and one pound of potatoes cut in small squares, a bouquet garni and salt. Cook for two hours. Before serving remove the bouquet garni, add a tablespoonful of fresh-ground pepper, a little chopped parsley and some flour dumplings. Let the flour dumpling dough run through an ordinary sieve into boiling water and boil for just a minute. Flour dumplings. One cup of flour, two eggs, three-fourths of a cup of milk, salt, and a little nutmeg. Mix well. Pass through colander with holes of about one-third inch in diameter, into boiling salt water. Boil for about three minutes, drain off water, put on platter and pour some brown butter over them. Brown butter sauce. Put good-sized piece of sweet butter into frying pan and allow to brown. May be served poured over the dish, or in separate sauce bowl. Hulled corn. May be obtained in cans. Follow directions on same. To hull corn is quite a complicated process, requiring the use of lye, etc. Canvas-back duck. Same directions as for teal duck. Roast for about eighteen minutes. Celery mayonnaise. . Cut raw celery in strips like matches and wash well, then put in napkin on cracked ice, so it will become crisp. Serve with wellseasoned mayonnaise sauce, either on top or separate, as desired. Pound cake. One-half pound of butter, one-half pound of sugar, one-half pound of flour, five eggs, a little rum and a teaspoonful of baking powder. Beat the butter with sugar until white, add the eggs one by one, while beating briskly. Mix the flour and the baking powder in together, and last of all add the rum. Put in mould and bake in oven for one hour. Fruit cake. To the pound cake batter add one-half pound of chopped mixed glace fruits, and one-half pound of raisins. BREAKFAST AFTERNOON TEA Pearl grits and cream Chicken a la King Fried eggs Bread and butter sandwiches Rolls Raspberry water ice