The Hotel St. Francis cook book

Baked apples. Wash and core the apples. With a sharp knife cut a circle through the skin, around the apple, above the center, to prevent the apples from bursting. Place on a pan and fill the hole in each with sugar mixed with a little ground cinnamon. Put a small piece of butter on top of each, and a little water in the bottom of the pan. Bake in a moderate oven. Serve with their own juice. Cream separate. Baked beans, Boston style. Soak three pounds of white beans over night in cold water. Then put same in a one and one-half gallon earthern pot with one-half cup of molasses, one soup-spoonful of English mustard mixed with a cup of water, a little salt, and one whole piece of fat, parboiled salt pork. Pour in just enough water to moisten, cover, and put in bake oven for four hours. Or in a not too hot range oven for two and one-half hours. If range is used, be careful that they do not burn. Serve from pot, or in small individual pots, with Boston brown bread separate. Ecrevisse salad, gourmet. Cover the bottoms of four dinner plates with chicory salad. In the center make a nest of celery cut in thin strips like matches. On top of that one well-washed fresh mushroom head, cut the same way, and to cap all, put the tails of six ecrevisses. Sprinkle with salt and pepper, and a sauce of one-third tarragon vinegar and two-thirds olive oil. Cut two truffles like matches, and with some fine chervil, sprinkle all over the salad. Eggs Henri IV. Breaded poached eggs fried in swimming lard. Place on a piece of toast spread with puree de foie gras, and cover with sauce Perigordine. Sauce Perigordine. To one cup of brown gravy add one spoonful of chopped truffles reduced in sherry wine. Season with salt and Cayenne pepper. Broiled squab chicken. Split a squab from the back, salt, pepper, moisten with a little olive oil and broil. Serve on toast, with maitre d'hotel sauce, quartered lemons and watercress. Florida grapefruit Consomme in cups Eggs Bercy Fried smelts, Tartar sauce Rolls Broiled pig's feet, special Coffee Fried apples Romaine salad French pastry Coffee Seapuit oysters Potage Lamballe Boiled beef garnished with vegetables Horseradish a 1'Anglaise Pickles Asparagus, Hollandaise Fancy ice cream Assorted cakes Coffee Eggs Bercy. Fry some small breakfast sausages and cut in pieces one inch long. Make some shirred eggs. When half cooked add the sausages and a very little tomato sauce. Season with salt and pepper and finish cooking. Broiled pig's feet, special. Take some boiled pig's feet, split, and remove the upper bones. Season with salt, pepper and olive oil, roll in fresh bread crumbs, and broil. See sauce below. Sauce special. Two-thirds tomato ketchup, one-third tomato sauce, a little paprika, a little Worcestershire sauce. Bring to a boil and serve. Boiled pig's feet. Roll two pig's feet very tightly together with cheesecloth, so they will lay straight when cooked. Put in vessel, cover with cold water, season with salt, whole black peppers, carrot, onion, and a bouquet garni. Boil until well done. If necessary to keep them after cooking, place in an earthern pot in their own broth. Fried apples. Peel, core, and cut the apples in five or six pieces. Roll in flour and fry in swimming fat or lard. Serve on a napkin.