The Hotel St. Francis Cook Book

Eggs Conté. Butter a shirred egg dish. Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt and pepper, and bake in oven till eggs are done.

Veal Sauté, Catalane. Cut five pounds of breast and shoulder of veal in pieces two inches square. Put three spoonfuls of olive oil in a sauté pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glacés, and two dozen stoned queen olives.

Consommé Nelson. Put three pounds of fish bones and three quarts of water in a casserole, also one sliced onion, one carrot, one piece of leek, one leaf of celery, a little parsley in branches, one bay leaf, one clove, and season with salt and pepper. Boil for one-half hour, and clarify as follows: In a casserole put one pound of raw chopped beef and the whites of six eggs. Mix well. Add, little by little, the strained fish broth, set on the stove and bring to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain through cheese cloth or napkin, add two cups of boiled rice, season well, and serve.

Coquille of chicken, Mornay. Boil a soup hen. When done cut the meat from the bones, and slice in thin pieces. Season with salt and pepper, add a cup of cream sauce, and mix. Then place in four buttered coquilles or shells, cover lightly with more cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Serve on platter with folded napkin, garnish with two lemons cut in two, and parsley in branches.

Scrambled eggs, Magda. In a casserole put two ounces of butter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble. When nearly done add one tablespoonful of grated Swiss cheese, one-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives.

Chicken sauté, Josephine. Cut two spring chickens in quarters, and season with salt and pepper. In a sauté pan put two ounces of butter and a spoonful of olive oil. Set on the stove until hot, add the chicken, and sauté. When nearly done add six chopped shallots, one tablespoonful of carrot cut in very small dices, one bay leaf cut very fine, one-half of a clove, a little parsley, and two heads of mushrooms, all chopped very fine. Also one spoonful of raw ham cut in very small squares. When the chicken is cooked remove to a platter, and to the sauté pan add one pony of brandy and reduce one-half. Then add two more ounces of sweet butter and the juice of a lemon, and pour over the chicken.

Danish apple cake. Pare and core six apples. Mix one and one-half cups of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of cinnamon. Butter a deep cake mould and put a layer of the crumb mixture, with a bit of butter, at the bottom. Then a layer of the sliced apples, and continue alternately until the material is all used. Bake in a moderate oven for about two hours, and serve cold with whipped cream.

Potage Villageois. In a casserole put three ounces of butter and three stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes. Then add two quarts of stock, bouillon, chicken broth or consommé, season well with salt and pepper, and boil for forty minutes. Then add one-half pound of vermicelli and boil for fifteen minutes, or until the vermicelli is done.

Fillet of sole, Judic. Put four fillets of sole in a buttered pan, season with salt and pepper, put a little butter on top, squeeze the juice of a lemon over all, and bake in the oven until done. Then place four pieces of lettuce braisé on a platter, lay the fillets on top, cover with cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake again in the oven until brown.

Tenderloin steak, Bernardi. Broil a tenderloin steak. Place on a platter and garnish with croustades filled with spinach in cream, and artichoke bottoms filled with macédoine of vegetables. Pour some sauce Madère over the meat.

Eggs Nantaise. Split and toast two English muffins. Lay a few boiled asparagus tips on each half. Put a poached egg on top and cover with cream sauce.

Pompano sauté, d'Orsay. Season the pompano with salt and pepper, roll in flour and fry with melted butter. Then place the fried fish on a platter, and sprinkle with plenty of chopped parsley and lemon juice. In a hot pan put two ounces of butter, and when brown pour over the fish.

Apple snow. Peel, core and slice three large apples. Preferably sour ones. Cook in a little water and vinegar until soft. Then drain, and rub the apples through a sieve. When cold gradually add the whites of three eggs whipped very stiff, and half a cup of powdered sugar. Dress in dishes of fancy shape, and garnish with dots of currant jelly.

Potage Champenoise. Mix one quart of cream of potatoes with one quart of cream of celery. Add as garniture one-half cup of carrots and celery cut in very small dices, and boiled soft in consommé.

Boiled brook trout, Romanoff. Put six one-half pound trout in boiling water, to which has been added one-half glass of vinegar, and cook for about fifteen minutes. Serve on a platter on folded napkin. Garnish with parsley in branches and two lemons cut in half. Serve separate, sauce mousseline, to which has been added six chopped anchovies.

Shoulder of mutton, Budapest. Season the mutton well with salt and pepper and place in a roasting pan with a sliced carrot, an onion, a few branches of parsley, a leaf of celery and of leek, a few pepper berries, half of a bay leaf and a clove. Put an ounce of butter on top, and roast. Then remove the shoulder to a platter, drain off fat, and add to the pan one cup of bouillon and a spoonful of meat extract. Boil for a few minutes and strain over the meat. Garnish with risotto to which has been added a few pimentos cut in small squares.

Herring, Livonienne. Soak two salted herrings in cold water for two hours. Then skin and bone them, and cut in half inch squares. Add one sliced boiled potato, and a peeled apple cut in small squares. Salt a little if necessary, season with pepper, one spoonful of olive oil and the juice of two lemons. Serve on a celery dish, sprinkled with chopped tarragon and parsley.

Eggs en cocotte, Ribeaucourt. Butter four cocotte dishes and break an egg in each. Cut in small squares, two slices of tongue, one slice of boiled ham, and four heads of canned mushrooms. Mix with two spoonfuls of brown gravy, season with salt and pepper, and put on top of the eggs. Sprinkle with a little grated cheese, and bake in the oven for eight minutes.

Beef tongue, Menschikoff. Place some sliced boiled beef tongue on a platter and garnish with small onions glacé, small vinegar pickles, and Madeira sauce with a few raisins in it.

Cream of peas, Suzon. Make a cream of peas soup. Add one spoonful of whipped cream for each person, and mix while hot. Put a poached egg on each plate and serve the soup over the eggs.

Cream of peas. To one quart of shelled new peas add one pint of chicken broth, and boil until the peas are soft. Strain and return to casserole and add one pint of hot table cream, and, little by little, one large spoonful of table butter. Season with salt and Cayenne pepper.

Cream of peas, St. Germain. Add a head of lettuce to the peas and prepare as above. When strained for the second time add one cup of fresh-boiled new peas to the soup.

Fillet of pompano, Pocharde. Cut four fillets of Florida pompano. Or Pacific pompano may be used. The latter are much smaller. Put the fish in a buttered pan, and season with salt and pepper. Add one-half glass of claret, one-half glass of white wine, and one-half cup of fish broth. Boil until done. In a sauce pan put one table spoonful of flour and place on stove. When hot add the broth in which the fish were cooked, and boil for five minutes. Then bind the sauce with the yolks of two eggs mixed with one-half cup of cream and one ounce of butter. Whip well and strain over the fish.

Eggs Mollet, à l'aurore. Place four eggs Mollet on four pieces of buttered toast. Cover with well seasoned tomato sauce.

Sweetbreads, Saint Mondé. Prepare braised sweetbreads as described elsewhere. Place on a platter and garnish with artichoke bottoms filled with asparagus tips with a little Hollandaise sauce on top; and others filled with French peas in butter with Madeira sauce.

Potage grenade. Cut in thin slices, the size of a silver quarter, two turnips, one stalk of leeks, one-half stalk of celery and a small head of Savoy cabbage. Put in a sauce pan with three ounces of butter, season with salt and a teaspoonful of sugar, and place in the oven to smother. Be careful that it does not burn. When soft add two quarts of consommé, and boil for one-half hour. Then add two tomatoes peeled and cut in small dices, boil for one minute, season with salt and pepper, and serve with a little chopped chervil.

Écrevisses Georgette. Bake four medium-sized potatoes. Then cut off the tops, remove the insides, and refill with Écrevisses Voltaire.

Écrevisses Voltaire. Boil two dozen écrevisses en buisson. Remove the tails from the shells and place them in a sauce pan with two ounces of butter and six sliced heads of fresh white mushrooms. Season with salt and a little Cayenne pepper, and simmer for ten minutes. Then add a pony of brandy, and simmer for a few minutes. Then add a large cup of cream, and boil for five minutes. Then add two sliced truffles. Bind with the yolks of two eggs mixed with one-half glass of dry sherry wine. Serve in chafing dish.

Mortadella. This is an Italian sausage, very highly seasoned, and comes in cans already sliced. Serve on a platter garnished with chopped meat, jelly and parsley in branches.

Poached eggs, Zurlo. Form some flat potato croquettes, and fry. Place a poached egg on top of each, and cover with cream sauce.

Consommé Leopold. Slice very fine one handful of sorrel and a head of lettuce. Wash well, and boil in two quarts of chicken broth for about thirty minutes. Serve with chervil.

Broiled Smelts, à l'Américaine. Split and remove the bones from twelve large smelts. Season with salt and pepper, roll in oil, and broil. When done place on a platter, garnish with six slices of broiled tomatoes, two lemons cut in half, and parsley in branches. Pour a little maître d'hôtel sauce over all.

Chicken Leon X. Put on fire, in cold water, one large fat roasting chicken or capon. Add salt, one carrot, and a bouquet garni. Boil until soft. Make a sauce with two ounces of butter mixed with two ounces of flour. When hot add one pint of the chicken broth. If too thick add a little more of the broth. Boil for half an hour. Then bind with the yolks of three eggs mixed with a cup of cream. Strain, and add two ounces of sweet butter. Stir the sauce well until the butter is melted. Place the chicken on a platter and garnish with macaroni cooked in cream. Pour a little of the sauce over the chicken. To the remainder of the sauce add in equal parts some sliced truffle, sliced canned French mushrooms and parboiled goose liver. Serve this sauce separate.

Mint wafers (after dinner mints). To half a gill of water add one pound of powdered sugar, and mix over fire until dissolved and hot. Add three or four drops of oil of peppermint. Then drop, about the size of a half silver dollar, on waxed paper or a greased pan, using the tip of a spoon or a paper bag. Allow to become cold and dry.

Omelette Cherbourg. Mix a cup of picked shrimps with two spoonfuls of cream sauce. Heat well, and season with salt and pepper. Make the omelette in the usual manner, and before turning over on platter fill with the prepared shrimps. Pour a thick cream sauce around the omelette.

Lorette salad. One-third field salad, one-third boiled celery root, and one-third pickled beets. Season with French dressing.

Alhambra ice cream. Half vanilla and half strawberry ice cream served in any fancy form.

Cream of asparagus, Favori. Make a cream of asparagus soup and serve with plenty of boiled asparagus tips in it.

Sole Héloise. Remove the skin from both sides of a large sole. Place on a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with a piece of buttered manila paper, and bake in the oven for about twenty minutes. Remove the sole to a platter, and put in the pan three ounces of butter, a little pepper, chopped parsley, chervil, tarragon, and chives. When hot add the juice of two lemons, season well, and pour over the sole.

Shirred eggs, Metternich. Place two eggs in a buttered shirred egg dish with six canned mushrooms sliced very fine. Season with salt and pepper, sprinkle with grated cheese, place a small piece of butter on top, and bake.

Pears, mayonnaise. Use whole fresh pears cooked in syrup, or canned ones. Place the pears on lettuce leaves and cover with thick mayonnaise. On slices of toast place small pieces of American dairy cheese. Bake in the oven, and serve separate.

Cheese toast. Spread any such cheese as Parmesan, American, Sierra or Camembert, on slices of toast, and set in the oven until hot. Serve at once.

Potage Ferneuse. Slice six white turnips very fine, put in a casserole, with two ounces of butter. Cover, and simmer for fifteen minutes. Then add one cup of rice and three pints of bouillon, consommé, or chicken broth. Boil for one hour, strain through fine wire sieve, and put back in vessel. When hot stir in well three ounces of sweet butter, season with salt and a little Cayenne pepper.

Romaine ice cream. To coffee ice cream add a little rum before serving.

Hard boiled eggs, vinaigrette. Remove the shells from six hard boiled eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil.

Potage bouquetière. Consommé, tapioca and printanier mixed.

Fresh herring, à l'Egyptienne. Clean four fresh herring, season with salt and pepper, and fry in hot olive oil. Remove the fish to a platter, and add to the frying pan one sliced onion, and fry until done. Then add two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig of thyme. Season with salt and pepper, and simmer for a few minutes. Then put the fish back in the pan, add the juice of two lemons and a little chopped parsley, and simmer together for five minutes. Serve both fish and sauce on a platter.

Chicken en cocotte, Bazar. Season a spring chicken with salt and pepper, and put in a cocotte (earthen casserole) with two ounces of butter and six small onions. Set in the oven, and baste well until golden yellow. Then add one spoonful of white wine and two peeled and quartered tomatoes. Cover the casserole and simmer for ten minutes. Add two dozen Parisienne potatoes and serve.

Consommé Diane. Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a color. Then put in soup stock and boil until soft. Clarify the broth with chopped beef, and strain. Cut the breast out of the bird, cut in small squares, and serve in the consommé. Add some dry sherry wine and a little Cayenne pepper before serving.

Sole Déjazet. Remove the skin from a good sized sole, wash well, and dry in a napkin. Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs. Put in frying pan with melted butter and fry until done. Place on a platter, and pour some butter, which has been browned in a pan, over the fish. Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches.

Potage Livonien. In a casserole put one onion chopped fine, and three ounces of butter. Simmer until yellow. Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach. Simmer again for ten minutes. Then add one quart of chicken broth and one large cup of cream sauce. Boil one-half hour. Season well, and serve.

Smoked Alaska black cod in cream. Remove the skin from two pounds of smoked Alaska black cod. Cut in pieces two inches square, lay in a sauté pan, add one pint of thick table cream and boil for five minutes. Then thicken with the yolks of two eggs mixed with a little cream. Serve in a chafing dish.

Alsatian fish. Heat two tablespoonfuls of oil and thicken with one tablespoonful of flour. Remove from the fire and thin out with boiling water. Chop fine some parsley, onions and two cloves of garlic, and add to the pan. Season the fish with salt and pepper, place in the sauce, and cook for about twenty minutes.

War griddle cakes. Soak stale bread in sour milk. Add enough flour or corn meal to make a batter. To a gallon add three eggs, baking powder, and salt. Cook in the same manner as wheat cakes.

Orange and grapefruit, St. Francis. Sliced oranges and grapefruit, in equal parts. Sprinkle with powdered sugar, and moisten with Dubonnet. Serve in double suprême glasses with a few fresh strawberries on top.

Prunes Victor. Put two pounds of dry prunes in an earthen pot, add two quarts of water, the rind of a lemon, one stick of cinnamon, one-half cup of sugar, and a vanilla bean. Put on hot stove and bring to a boil. Then move to one side of fire and simmer slowly for six hours. Or, set in a moderate oven for six hours. Allow to become cool, and add a pony of good cognac. Use the prune juice for a morning drink, and serve the prunes with cream.

Chicken stuffed with raisins. Soak a small loaf of bread in warm milk, squeeze out lightly, and add an equal volume of raisins. Season with salt and pepper, fill the chicken, and roast in the usual manner.

California raisins may be used in many dishes, such as soup, fish, entrees, roasts, bread, puddings, ice cream, etc.

Rice Californienne. Wash a pound of rice in cold water. Chop an onion, smother in butter, add the rice, one quart of broth, and season with salt and pepper. Bring to a boil, cover, and set in oven for thirty-five minutes. Before serving add one-half cup of grated cheese.

Tripe, Wm. H. Crane. Wash the tripe well, and cut in round pieces about five inches in diameter. Place them in a saucepan with a few carrots, two or three onions, some whole peppers, salt, white wine, and good white broth. Boil until thoroughly tender. Then place the tripe in a stone jar and strain the liquid over it. Keep in a cool place. When needed turn them in flour, and fry quickly in a frying pan in very hot butter. Serve with some parsley butter.

Avocado, French dressing. Split the avocado, remove the pit, and fill half full with a dressing made with salt, pepper, a little French mustard, and one-third vinegar and two-thirds olive oil.

Canapé P. P. I. E. (Panama-Pacific International Exposition). Make some pieces of buttered toast. Put fresh caviar in the center and anchovies around the edge. Serve on napkins with quartered lemons and parsley in branches.

Oysters Bellevue. In a lighted chafing dish put four pats of table butter, one-half teaspoonful of English mustard, a little salt, pepper and celery salt. Stir until the butter melts. Then add a teacupful of very finely chopped celery, and stir well until the celery is nearly cooked. Then pour in slowly, while stirring, one pint of rich cream, and allow to come to the boiling point. Then put in a dozen freshly opened oysters and cook for four or five minutes. Add a tablespoonful of good sherry or Madeira, and serve on very hot plates.

Spoon or mush bread. Scald two cups of corn meal in two cups of boiling water, allow to cool slightly, then add one cup of buttermilk, one teaspoonful of soda, two tablespoonfuls of lard or butter (butter preferred), one egg, and salt to taste. If you have no buttermilk use baking powder and sweet milk.

Corn pudding. One quart of corn cut from the ear and chopped fine, one egg, a tablespoonful of butter, and salt and pepper to taste. Thin with sweet milk, and bake in a hot oven.

Sweet potato pudding. Grate a large sweet potato and mix with one cup of sugar, one-half cup of butter, and two or three eggs, according to the size of the potato. Thin with sweet milk, flavor with ginger and spices, or vanilla can be used. Beat the eggs well before adding to the mixture. Bake in a moderate oven very slowly. The potatoes in the west are not as sweet as the southern variety, therefore more sugar may be required. A good rule is to bake a small portion first to see if the flavor is right. It is considered a luxury in certain parts of the South.

Loganberry ice cream. Put in a pan one quart of milk and one-half pound of sugar, and place on the fire. Mix the yolks of sixteen eggs with one-half pound of sugar. Stir the milk and sugar, after it has reached the boiling point, into it. Replace on the fire and stir until it becomes creamy, but do not let it boil. Then remove from the fire, add one quart of cream, strain and freeze. When nearly frozen add one quart of bottled loganberry juice, and finish freezing. A few drops of red coloring can be added if a bright color is desired.

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. Britton. 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, Café 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.

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.

Oatmeal. To one quart of water, boiling, add eight ounces of cracked wheat. Boil for one-half hour. Salt.

Consommé. Mix one-half pound of beef, chopped fine, with one white of an egg. Add slowly one quart of stock and let boil for half hour. Strain through napkin or fine cheese cloth.

Loin of pork. Place pork in roasting pan and pepper and salt well. Add one sliced onion, carrot, bay leaf, clove, a little celery and one teaspoonful of whole black peppers. Put in moderate oven and roast for about one and one-quarter hours. Baste often to keep juicy and of a fine color. When done remove from pan, skim part of the fat from the gravy and add one-half spoonful of flour, let simmer till brown, add one cup of stock and boil for a few minutes.

Purée of pea soup. Soak three-quarters of a pound of green split peas in cold water for three hours. Wash well and put on fire in cold water. Put in sauté pan one sliced onion, carrot, stalk of leek, a little celery and parsley, a bay leaf and clove, and a ham bone or skin of bacon or salt pork. Simmer in butter until soft. Add the peas and boil together until soft. Salt and pepper to taste and strain through sieve. If too thick add some stock or broth of any kind.

Varsovienne. Fried thin-sliced bacon.

Aux croutons. Bread cut in small dices and fried in butter.

Sand dabs, meunière. Remove the skin from the sand dabs, salt, pepper and roll in flour, and fry in fresh butter in shallow frying pan. When brown remove fish to platter, place piece of butter in pan, cook till brown, and pour over fish. Add the juice of one lemon and chopped parsley. Garnish the platter with parsley and quartered lemons.

Roast chicken, plain. Prepare sauce as for loin of pork. Omit flour for thickening. Serve with its own gravy.

Hominy. To one quart of boiling water add eight ounces of hominy. Cook twenty minutes. Salt to taste. Serve cream separate.

Scrambled eggs plain. Beat six eggs, add two ounces of butter, spoonful of cream and a little salt and pepper. Stir on fire with a wooden spoon until cooked.

Scrambled eggs with smoked beef. Slice the beef very thin. Boil in water for a few minutes, add the eggs and serve on toast.

Canapé of caviar. Spread caviar, which has been kept on ice, on thin toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and one-fourth of a lemon. Serve on napkin.

Hungarian goulash. One pound of shoulder of veal, one pound loin of lean pork. Cut in pieces one inch square. Mix a little flour, salt, pepper and plenty of paprika. Put in sauce pan a piece of butter, two chopped onions and the fat from the loin of pork. Simmer till brown, then add the meats and flour; a little bouillon, stock or water; one-half cup of purée of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery. Cover tight and cook for three-quarters of an hour. Then add three potatoes cut the same as the meat, and cook till done.

Beef goulash. Same as the above except use beef, and the fat of pork, only.

Potato croquettes. Boil one pound of potatoes. Pour off water and let evaporate well. When quite dry mash fine, mix with the yolks of two eggs, salt and pepper. Roll on floured board into the form of a large cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard.

Purée of tomatoes. Put in sauce pan one sliced onion, a little celery and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of butter, piece of hambone or pig skin, and allow to simmer. Then add one gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar. When cooked add a piece of butter. Strain well.

Purée of tomato soup. Add some chicken broth or bouillon to the purée of tomatoes. Serve bread crumbs fried in butter.