THEIR ICES, CREAMS AND SWEETS.
VICTOR HIRTZLLR
CHEF DE CUISINE
HOTEL
ST. FRANCIS
San Francisco, Cal.
Mr. Hirtzler was born in Strasbourg, Alsace, Germany, and learned his profession under Emile Feypell in Strasbourg who is considered one of the finest Chefs in France. Mr. Hirtzler has been in the best hotels in France and Germany. Coming to the United States he started in at the Old Brunswick in New York City, and then at the Waldorf Astoria, New York City, then at Sherry 's famous Cafe, New York City. He came to San Francisco to open the Hotel St. Francis in 1904.
MACEDOINE WATER ICE
Two pounds of sugar, three quarts of water, six lemons. Dissolve the sugar in the water, then add the grated yellow rind of two-thirds, the juice of six lemons, strain and freeze. When frozen add one quart of different kinds of fruits, such as small grapes, stoned cherries, apricots, strawberries and pineapple cut small. The fruits should be soaked in a strong kirsch syrup before using, which will prevent them from freezing too solid.
NORMANDY WATER ICE
Two pounds of sugar, three quarts of water, six lemons. Dissolve the sugar in the water, and then add the grated yellow rind of two lemons and the juice of the lemons and one quart of crab apple pulp and one gill of cognac. Freeze.
SORBET A EAU DE VIE DE DANTZIG
One pound of sugar, three pints of water, two lemons and one orange juice, two whites of eggs beaten with one gill of maraschino; freeze and serve in Sorbet glasses with Eau de Vie de Dantzig on top. Put the Eau de Vie de Dantzig at last moment so that the silver leaves will show.
SORBET PARLERMENTAIN
Two pounds of sugar, two quarts of water, six oranges, two lemons, dissolve the sugar with the water, infuse the grated rind of one orange and also the juice of the oranges and lemon, two yolks of eggs and two whites of eggs beaten with a small glass of curacao. Freeze and serve.
VICTORIA PUNCH
Two pounds of sugar, two quarts of water and the juice of six oranges mixed altogether, and then add a small glass of rum, small
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