FROM THE LIBRARY OF James B. Herndon, Jr. PRESENTED BY HIM. -3:^ 'THE School of Hotel A dministration CORNELL UNIVERSITY TX 728 F5 °'^"^" ""'™'s"y Library ^'^MMIimflliiiim?^**''""* '°' selecting 3 1924 000 500 433 m Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000500433 iiinin II I til till THE MENU MAKER Suggestions for Selecting and Arranging Menus for Hotels and Restaurants, with Object of Changing from Day to Day to Give Continuous Variety of Foods in Season - • A Reminder for the Break- fast, Luncheon, Dinner, and Supper Cards, Together with Brief Notations of Interest to the Proprietor, Steward, Head waiter and Chef. An Exposition of Catering Ideas Calculated to Popularize Public Dining Halls • • A Chapter Devoted to the Most Popular Soups, Fish.JBoiled Meats, Roasts and Entrees. Also a Department for Banquet Bills of Fare and Suggestions for Dinner Party Menus • • The Book Supplemented "with an Exposition of Menus and Editorial Matter Relating to Menu Compilation Reprinted from THE HOTEL MONTHLY. By CHARLES FELLOWS Author of The Chef s Reminder, A Selection cf Dishes, and The Culinary Handbook Copyrighted 1910 by Charles Fellows Published by The Hotel Monthly Press John Willy, Inc. 443 South Dearborn Street. Chicago, Illinois Fellows' Menu Maker. INDEX. Breakfast, American Plan i Luncheon, American Plan i Dinner, American Plan i Luncheon, European Plan 2 Dinner, European Plan 3 Breakfast Specials 3 to 38 Luncheon Dishes 3 to 38 Cafe Specials 3 to 38 Dinner Dishes 3 to 38 Daily Change of Soups, Fish, Boileds, Entrees, Roasts, and Specials. . 38 to 49 Suggestions for Specials for a Day 50 to 52 Business Men's Luncheon Menus 53 to 56 A Dissertation on The Bill of Fare Maker vs. The Waiter and the Tipping System 57 Popular Soups 58 Popular Fish 58 Popular Boiled Meats 58 Popular Roasts 59 Popular Entrees 59 Banquet Menus 60 to 62 Suggestions for Dinner Party Menus 63 This index applies only to section printed on buff paper Appendix is printed on white paper. See index on page 193 Fellows' Menu Maker. A Daily Change of Soups, Fish, Entrees, Roasts and Salads. SELECTIONS FOR BREAKFAST, LUNCHEON AND DINNER CARDS. In th=s exhibit, the cards for March i (with the exception of the brealpe:tii Platn. OYSTERS AND CLAMS. Rockaways, half dozen 35 Rockaways, Shell Roast with Minced Bacon 40-75 Boston Pan Roast 50 Blue Points 25 Plain or Milk Stew 35 Cream Stew 50 Creamed Oysters, Chafing Dish 1,00 SOUPS. Tomato with Rice 35-20 Mock Turtle 35-20 Ox Tail 35-20 Puree Mongole 35-20 St. Germain 35-20 Chicken a la Reine 35-20 Chicken Gumbo 35-20 Consomme, Macedoine 35-20 Consomme en Tasse 15 *Giblet Gumbo 35-20 *Clear Green Turtle 35-20 RELISHES. Stuffed, Ripe or Queen Olives 25 C. & B. Chow-Chow or Pickled Walnuts 25 Celery 25 Melon Mangoes 25 Radishes 10 Mixed Shelled Nuts 25 New Astrakhan Caviar 1.25 FISH. Broiled Shad 75-40 Planked Shad 1. 10-60 Broiled Live Lobster, Chili Sauce i 10 60 Broiled Black Bass 75-40 Broiled Fresh Mackerel 75-40 Broiled Jumbo Whitefish 75-40 Planked Jumbo Whitefish 1. 10-60 *Pompano, Saute, Trianon Sauce, Long Branct Potatoes 60-35 ENTREES. *Broiled Lamb Fries with Bacon, Tartar Sauce 75-40 •Tenderloin of Beef, Larded, Mushroom Sauce 75-40 *Fried Spring Chicken. Corn Fritters 90-50 *Braised Fowl, b. la Creole go-50 •Pineapple Fritters, au Marasquin 25 ROASTS. Prime Ribs of Beef, au Jus 75-40 *Virginia Peanut Ham au Xeres 75-40 POULTRY. Broiled Spring Chicken 1. 10-60 VEGETABLES. Fried Oyster Plant 20 Cauliflower 20 New Bermuda Potatoes 20 Boiled Potatoes 15 Mashed Potatoes 15 Haked Potatoes 15 Artichokes, HoUandaise 40 French Peas 25 Succotash 20 Gree i Peas 20 Fellows' Menu Maker. Dinner— Continued. JBllr(»|>e!iii Pliiii. VEGETABLES. American Asparagus 60-35 Lima Beans 20 Stringless Beans 20 Fried Egg Plant 20 Grilled Tomato 40-25 Fried or Grilled Sweet Potatoes 20 (Mayonnaise or French Drcssiner) Imported French Endive 60-35 Lettuce, Romaine, Chicory or EscaroJe 40-25, with Grape Fruit, Oranges or Pineapple 60-35 Celery, Apple and Nuts 60-35 Chiffonade 75-40 Grapes and Celery 60-35 Pears and Pineapple 60-35 Artichokes, Vinaigrette 60-35 Combination, Lettuce and Tomatoes or Cucumbers 50-30 Tomato Stuffed with Chicken or Sweetbreads(i)35 DESSERT. Hot Mince Pie 10 Apple Pie 10 Pumpkin Pie 10 Pie a la Mode 20 English Plum Pudding, Hard and Brandy Sauce 20 Chocolate Eclairs 15 Chocolate Mousse 25 Chocolate Sundae 20 Lady Fingers 15 Macaroons 20 Assorted Cake 20 Frozen Egg Nog 25 Chocolate Ice Cream 15 Neapolitan Ice Cream 20 Tutti-Fruitti Ice Cream 20 Vanilla Ice Cream 15 Strawberry Ice Cream 20 Roman Punch 15 Bisquic Glace 25 Charlotte Russe 20 Port or Sherry Wine Jelly 20 Lunch Beef broth with rice. Consomme in cup. Brook trout, au naturel, potatoes Victoria. Roast veal with tomatoed macaroni. Chicken livers, sautes, with mushrooms. Boston baked pork and beans. Apple fritters, brandy sauce. Parisienne vegetable salad. CAFE SPECIALS. Fried scallops, tomato sauce. Broiled veal kidneys, sauce Colbert. Stuffed lamb hearts. French beans. Breast of chicken, au supreme. Boston baked pork and beans. Apple fritters, brandy sauce. Dinner. Puree Freneuse. Consomme with rice. Fillet of sole a la Mornay, potatoes Hollandaise. Braised sirloin of beef k la Mexicaine. Salted ham with white turnips. Cannelons of Salmon, Bechamel sauce. Blueberry charlotte. Roast spring lamb, mint sauce. CAFE SPECIALS. Broiled shad roe with bacon. Lamb fries, breaded, Tartar sauce. Sweetbread patties with mushrooms. Macaroni and cheese, Italienne. Larded tenderloin of beef a la Mexicaine. California peaches a la Conde. Boiled chicken with bacon, parsley sauce. Roast loin of lamb, mint sauce, garden peas. Strawberries with Cream 40 Apple Butter 10 Malaga Grapes 25 Arkansaw Black Apples 10 Stewed Rhubarb 15 Grape Fruit in glass (i) 35 Figs or Peaches au Cognac 25 Spitzenberg Apples (i) 15 Orange (i) 10 Bananas (2) 15 CHEESE. Brie 25-15 Roquefort 25-15 Gorgonzola 25-15 English Sage 25-15 Edam 25-15 Cream 25-15 Camembert 25-15 Holland Gouda 25 15 Neufchatel 25-15 Swiss 25-15 American 10 Bar-le-Duc Jelly 50 Cuba Guava Jelly 35 COFFEE, TEA, ETC. Pot of Coffee (for i) 15 (for 2) 25 Coffee, per Cup 10 Demi-Tasse 10 Tea — Oolong, Green, English Breakfast, Un colored Japan or Ceylon 25-15 Cocoa or Chocolate 25-15 Turkish Coffee 25 Milk, per Glass 10 Cream, per Glass 20 Monday, A/arch ^. Breakfast Specials. Broiled fresh pigs' feet. Pork tenderloin, apple sauce. Fried or broiled pork sausages, or sausage cakes. Broiled lamb kidneys with bacon. Corned beef hash, plain or with egg. Chipped beef in cream. Lamb chops, breaded, tomato sauce. Fried corn mush. Beef bouillon. Tuesday, March ^. Breakfast Specials. Fried perch with bacon. Finnan haddie, boiled or broiled. Broiled or fried pork sausages. Broiled fresh pigs' feet. Hot soused pigs' feet with potato salad. Hungarian goulache. Broiled lamb kidneys with bacon on toast. Fried corn mush. Celery bouillon. LUN'CH. Puree Jackson. Consomme aux Flageolets. Broiled lake trout, maitred' hotel, potatoes Julienne Broiled pork tenderloin, apple sauce. Boiled ox heart, horseradish saure. Black bass croquettes, sauce Hollandaise. Macaroni cake with jelly. Shrimp salad. cafe specials. Breaded lamb chops, mint jelly. Veal cutlets a I'Allemande. Grilled pork tenderloin, apple sauce. Roast beef hash with green peppers, on toast. Macaroni cake with jelly. Dinner. Calf's head, a la Portugaise. Consomme Julienne. Broiled filleted salmon, Genevoise sauce, potato croquettes. Sweetbreads with peas, en croustade. Pork spare ribs with sauer kraut. Spaghetti a 1' Italienne. Baked cherry roll, au Kirsch. Roast mutton with jelly. Fellows' Menu Maker. CAFE SPECIALS. Broiled spring chicken with hominy. Little pig pork chops with fried apples. Fried scallops with green peas. Sweetbreads k !a poulette, en croustades. Lamb fries, breaded, tomato sauce. Baked cherry roll, an Kirsch. Wednesday, JMarch 4. Breakfast Specials. Fried whitefish, plain or with tomato sauce. Boiled or broiled salt mackerel. Fried or boiled pork sausages. Steamed or broiled finnan haddie. Tomatoed sausage cakes. Chicken livers and mushrooms in cases. Fried hominy. Fresh clam bouillon. LUN'CH. Kidney soup, London style. Consomme au Seraoule. Boiled halibut, lobster sauce, Nantaise potatoes. Hamburg steak, Bordelaise sauce. Fried pigs' feet, tomato sauce. Salt pork with fried apples. Rice croquettes, almond sauce. Asparagus salad with salmon. cafe specials. Broiled shad roe with bacon. Salmon omelet, oyster sauce. Stewed pigeon with green peas. Hamburg steak. Bordelaise sauce. Rice croquettes, almond sauce. Dinner. Cream of tomatoes. Consomme Imperial. Baked stuffed weaktish, ItaIienne,potatoesGastro- nome. Leg of veal, larded and braised, with mushrooms. Curry of lamb with macaroni. Poultry giblets saute, en bordure. Greengage plums en compote. Roast turkey, stuffed, cranberry sauce. cafe specials. Calf's head en tortue. Broiled sweetbreads k la Jardiniere. Fricandeau of veal k la Chipolata. Devilled crabs, sauce Tartar. Smothered chicken, country style. Greengage plums a la Conde. Thursday, March ^. Breakfast Specials. Broiled trout, maitre d'hotel. Finnan haddie, boiled or broiled. Codfish cakes, plain or cream sauce. Lamb fries, breaded, tomato sauce. Broiled or fried pork sausages or sausage cake. Broiled lamb kidneys with bacon on toast. Fried corn mush. Beef bouillon. Lunch. Cream of barley. Jardiniere. Consomme en tasse. Broiled sea trout au naturel, potatoes Reitz. Braised ham hocks with cabbage. Sweetbreads h la Pontell. Tomatoed sausage cakes. Farina cake, orange sauce. Salad Japonaise. cafe specials. Cold roast turkey, salad Japonaise. Other Specials were same as on American plan. Dinner. Ox palate a I'Anglaise. Consomme with Vermicelli. Fried smelts, tomato sauce. Julienne potatoes. Boiled salted ham with parsnips. Macaroni a la Toscane. Breaded veal cutlet, Italian sauce. Chocolat fritters a la Vanille. Roast spring lamb, mint sauce. cafe specials. Breast of Chicken a la Creole. Sweetbread with mushroom patties. Breaded veal cutlet, Italian sauce. Boiled turkey, celery sauce. Macaroni a la Toscane. Chocolat fritters a la Vanille. Friday, March 6. Breakfast Specials. Broiled whitefish, maitre d'holel. Codfish hash, New England style. Boiled or broiled salt mackerel. Steamed finnan haddie, drawn butter. Soused pigs' feet, breaded. Creamed chicken en croustade. Imported frankfurters, hot potato salad. Fried corn mush. Clam bouillon. Lunch. Potage Brabanponne. Consomme au Creole. Boiled bass with green peas. Bechamel, potatoes Hollandaise. Curried lamb with rice. Calf's brains, breaded, tomato sauce. Beefsteak and kidney pie. Fried scallops, cream sauce. Lima bean salad. CAFE SPECIALS. Fried smelts with bacon, Tartar sauce. Steak and kidney pie. Calf's brains with brown butter. Lobster h la Bordelaise. Peaches k la Conde. Dinner. Boston clam chowder. Consomme Printaniere. Salmon, broiled, Vertpre, potatoes Julienne. Fried chicken with corn fritters, cream sauce. Broiled pork tenderloin, sauce Robert. Haricot of ox joints. Jardiniere. Banana fritters, citron sauce Roast pig, sage and apple sauces. CAFE SPECIALS. Fried chicken k la Maryland. Larded tenderloin k la Bayard. Broiled veal sweetbreads with bacon. Banana fritters, citron sauce. Saturday, March 7. Breakfast Specials. Fried or broiled halibut steak. Tomatoed sausage cakes. Fried or broiled pork sausages. Broiled lamb kidney with bacon. Boiled or broiled salt mackerel. Roast beef hash with green peppers. Fellows' Menu Maker. Breakfast Specials — Continued. Broiled fresh pigs' feet. Chipped beef in cream. Codfish cakes and bacon. Fried hominy Beef bouillon. Lunch. Ox-tail soup. Consomme aux pates. Fried Canada smelts, tomato sauce, Parisienne potatoes. Frankfort sausages with sauer kraut. Braised beef hash with peppers, en bordure. Fricasse of chicken wings with rice. Apple fritters, brandy sauce. Chicken salad. CAFE SPECIALS. Fried shad roe, gherkin sauce. Salmis of duck, aux olives farcies. Breast of chicken i la Montebello. Calf's brains, breaded, sauce Bearnaise. Apple fritters, brandy sauce. Dinner. Creole gumbo. Consomme Claremont. Baked stuffed fresh mackerel a I'Espaguole, potatoes Colbert. Blanquette of veal with button mushrooms. Chicken cutlets, Montpensier. Sirloin, braised, a la Financiere. Roast spring lamb, mint sauce. Bell fritters, sauce Sabayon. CAFE SPECIALS. Roast pig with baked apples. Stuffed duck with peas, orange sauce. Chicken cutlets, Montpensier. Small tenderloin steak, Bearnaise. Bell fritters, sauce Sabayon. Siijiday, March 8. Breakfast Specials. Fried perch with bacon. Trout steak, Sicilian sauce, (Espagnole, sherry or marsala wine, french fried onions). Fried or broiled pork sausages, or sausage cake. Anchovy toast with poached egg. Salt pork with fried apples. Imported Frankfurters with hot potato salad. Lunch. Mutton muligatawney. Consomme en tasse. Pompano saute, h. la Meuniere. Potatoes Marie (cream mashed potatoes, shaped from bag and tube). Braised leg of mutton a la Bretonne (leg of mut- ton with a few cloves of garlic inserted in the meat; braised with navy beans, served with them). Croquettes of sweetbread, mushroom sauce. Minced ham and lettuce sandwich. Cherry fritters, maraschino sauce. Parisienne potato salad. cafe specials. Broiled Philadelphia squab on toast. Escalloped oysters en bordure, au gratin. Fillet of black bass, sauce Genoise. Omelet Algerienne. Cherry fritters, maraschino sauce. Dinner. Chicken with okra. Green turtle clear, aux quenelles. Boiled turbot, lobster sauce. Potatoes Anglaise (potatoes quartered, steamed, maitre d'hotel). Saute of sweetbreads with mushrooms, en crous- tade. Tenderloin of beef a la Godard. Pineapple fritters, glace Roast turkey, stuffed, cranberry sauce. cafe specials. Stuffed pork tenderloin, candied sweet potatoes. Broiled veal sweetbreads with bacon. Barataria shrimp patties Ji la Cardinal. Lamb chops, breaded, mint jelly. Tenderloin of beef a la Godard. Pineapple fritters, glace. Monday, March 9. Breakfast Specials. Panfish saute with bacon. Fried mackerel roe with mushrooms. Beef palates, sauce HoUandaise. Curried sardines on toast. Broiled fresh pigs' feet. Broiled or fried pork sausage, or sausage cake. Corned beef hash, plain or with egg. Fried corn mush. Tomato bouillon. Lunch. Puree of lima beans. Consomme aux 'J'rois-Racine. Fillets of bass, remoulade sauce, potatoes persilees. Boiled mutton, caper sauce, white turnips. Macaroni with minced ham, au gratin. Giblet pie. Fried apples with creamed rice. Julienne vegetable .salad. cafe specials. Calf's brains, breaded, Italian sauce. Veal chops a la Milanaise. Creamed sweetbreads en croustade. Stuffed lamb heart, piquante sauce. Rice croquettes with orange marmalade. Dinner. Split peas with celery. Consomme a la Barigoule. Fillet of sole, nonpariel sauce, potato croquettes. Fricassee of lamb with noodles. Beef pot roast with stuffed German pancake. Curried ox- tails with rice. Compote of egg plums in shredded wheat cup. Roast veal with ham and dressing. CAFE specials. Saute of turkey livers with stuffed fresh mush- rooms. Breast of chicken, steamed; flageolets, sauce supreme. Veal roll with tongue, new spinach. Ragout of beef, truffle sauce. Curried ox-tails with rice. Compote of egg plums a la Richelieu. Fellows' Menu Maker. Tuesday^ March lo. Breakfast Specials. Lamb chop, breaded, sauce Periqueux. Roast beef hash. Codfish balls. Pigs' feet stewed a la poulette. Broiled or fried pork sausages. Smoked finnan haddock, steamed or broiled. Broiled whitefish au naturel. Fried hominy. Mutton bouillon. Lunch. Potage Piemontaise (cream puree of white cab- bage, serve with croutons). Consomme en tasse. Broiled pompano, maitre d'hotel, shoestring potatoes. Boiled fresh beef with horseradish. Hungarian goulache en bordure. Baked pork spareribs, apple sauce. Almond custard fritters, glace. Salmon salad. CAFE SPECIALS. Braised squab with stuffed tomato. Broiled sweetbreads a la Jardiniere. Creamed lobster on toast, mariniere. Hungarian goulache en bordure. Almond custard fritters, glace. Dinner. Creme Franfaise. Consomme with spaghetti. Boiled trout, anchovy sauce, potatoes Hanovrienne (sliced, par-steamed, stewed in parsley sauce). Chicken pot pie, family style. Sweetbread cutlets a la macedoine. Pickled tongue with spinach. Charlotte of fruit, sauce Doree. Spring lamb, mint sauce. CAFE SPECIALS. Sweetbreads, larded, a la Toulouse. Chicken h la king. Speckled brook trout with bacon. Lobster and oyster pie. Saddle of mutton, grape jelly. California peaches en compote. Wedtiesday, March ii. Breakfast Specials. Macaroni and cheese au gratin. Medallion of halibut. Bechamel. Picked codfish in cream. Oyster stew. Sausage cakes, pan gravy. Anchovy toast. Omelet with tomatoed rice. Fried corn mush. Beef bouillon. Lunch. Puree of green peas. Consomm^ with rice. Sea trout, stuffed and baked, potatoes Victoria. Calf's head, turtle style. Salmon with spaghetti, au court bouillon. Irish stew with dumplings. Queen fritters with fruit, Curapoa sauce. Tomato and asparagus tip salad. CAFE SPECIALS. Chicken a la Maryland. Lamb stew &. I'lrlandaise. Mutton chops 4 la Nelson. Braised pork tenderloin, lyonnaise. Queen fritters with fruit, Curagoa sauce. Dinner. Puree of onions, Bretonne ^brown onion puree, cheese croutons). Consomm^ Magenta. Broiled lake trout, au naturel. Long Branch potatoes Tomatoes stuffed with crab, a la Creole. Flaked haddock with macaroni Bouergoise. Larded and braised buttock of beef, aux cham- pignons. Stewed apricots with creamed rice. Roast goose, baked apples. CAFE SPECIALS. Saut^ of domestic duck with fresh mushrooms. Braised stuffed shoulder of lamb a I'ltaUenne. Chicken pie a la Franfaise. Scalloped salmon au gratin (use Aurora sauce). Apricots with creamed rice. Thursday, March 12, Breakfast Specials. Fried or broiled whitefish. Curried lobster with rice. Codfish cakes with bacon. Pickled pigs' feet with potato salad. Fried or broiled pork sausages. Chicken hash on toast. Devilled crabs. Fried hominy. Chicken bouillon. Lunch. Calf's foot soup a la Duchesse (Cream soup with diced feet, veal quenelles and small macaroni). Tomato bouillon. Whitefish, breaded, sauce proven^ale. Julienne potatoes. Fricassee of sweetbreads, with peas en croustade. Chicken croquettes, Italian sauce (white). Frankforts with sauer-kraut. Rice croquettes, sauce Ratafia. Waldorf salad. CAFE specials. Beef tenderloin steak, saute, stuffed peppers. Brain cutlets, sauce ViUeroi. Calf's liver and bacon with spinach. Fricassee of sweetbreads with peas. Rice croquettes, sauce Ratafia. Dinner. Chickens, la Bearnaise (puree of chicken, almonds, cream, chicken meat, fried bread croutons). Consomme en tasse. Black bass i la Chambord, potatoes Reitz. Beef stew with vegetables. Lobster patties. Leg of veal, larded and braised, mushroom sauce. Macaroni cake, banana sauce. Roast ham with spinach, champagne sauce. CAFE specials. Boiled Irish bacon with spinach. Chicken & la marengo. Sweetbreads, glace, Ji la Financiere. Braised leg of veal, mushroom sauce. Macaroni cake, banana sauce. Friday, Ufarch ij. Breakfast Specials. Fried panfish, meuniere. Broiled lake trout. Pork spareribs with fried apples. Broiled or fried sausages or sausage cake. Fellows' Menu Maker. Breakfast Specials — Continued. Stewed kidneys on toast. Steamed finnan haddie, drawn butter. Broiled or boiled salt mackerel. Fried corn mush. Clam broth Lunch. Oyster stew. Consomme with peas and rice. Broiled fresh herring, mustard sauce, potatoes Marie. Braised shoulder of mutton. Jardiniere. Curried eggs with rissoto. Macaroni with fish flakes, au gratin. Stuffed tomatoes, sauce provenpale Cabbage salad. CAFE SPECIALS. Speckled brook trout with bacon. Spiced lamb tongues, Hollandaise. Oyster patties. Braised shoulder of mutton. Jardiniere. Omelet with chicken livers, sauce Bressoise. Dinner. Clam chowder. Consomme chiffonade. Boiled trout, admiral sauce, Hollandaise potatoes. Chicken pie a la Franpaise. Poultry livers, sautes, en croustade. Fried Rockaway oysters. Prunelles with rice. Mutton with browned potatoes. CAFE SPECIALS. Stuffed duck, sauce Bigarade. Chicken pie a la Franpaise. Loin of pork, apple sauce. Broiled sweetbreads, fines-herbes sauce. Prunelles with rice. Sattirday , March 14. Breakfast Specials. Lamb chops, breaded, Italian sauce. Fried lake herring. Boiled or broiled salt mackerel. Broiled fresh pigs' feet. Fried or broiled sausages. Tomatoed sausage cake Breaded mackerel roe, tomato sauce Fried hominy. Beef bouitlon. Lunch. Puree Jackson. Giblet broth. Boiled trout, egg sauce, potatoes Anglaise. Apples with salt pork. Southern style. Ham hocks with hot slaw Fried sweetbreads, tomato sauce. Banana fritters, rum sauce. Lima bean salad. CAFE specials. Mountain oysters, Tartar sauce. Fried sweetbreads, tomato sauce. Broiled pork. tenderloin with fried onions. Salisbury steak with Parisienne potatoes. Banana fritters rum sauce. Dinner. Chicken muligatawney. Consomme Royale. Stuffed black bass i la Bordelaise, potato croquettes Braised buttock of beef a I'Esterhazy. Haricot of ox tails. Jardiniere. Steamed salted ham with spinach. Orange fritters, claret sauce. Roast lamb, mint sauce. CAFE SPECIALS. Roast stuffed capon, giblet sauce. Lamb fries, breaded, tomato sauce. Pigs' feet, stuffed, a la St. Menehould. Haricot of ox tails. Jardiniere. Orange fritters, claret sauce. Sunday, March /j". Breakfast Specials. Broiled fresh herring. Soused pigs' feet. Imported Frankfurters, hot potato salad. Broiled or fried sausages or sausage cake. Broiled pork spareribs, Robert sauce. Fried New York count oysters. Creamed finnan haddie a la Delmonico. Fried corn mush. Celery bouillon. Lunch. Tomato with okra. Consomme en tasse. Wall-eyed pike, boiled, parsley sauce, Monaco potatoes. Sweetbread cutlets i la macedoine. Boiled leg of lamb, sauce Soubise. Kromeskies of pork, curry sauce. Shrimp salad. Blackberry Charlotte. cafe specials — same as American plan. Dinner. Puree Mongote. Green turtle a la Royle. Stuffed brook trout, Colbert sauce, potato cakes. Braised sweetbreads, fresh mushroom sauce. Breaded lamb chop, creamed flageolets. Fricassee of oysters en croustade. California peaches a la Richelieu. Roast stuffed capon, Hanover sauce. CAFE SPECIALS. Braised breast of duck, stuffed artichokes. Fried chicken in batter, sauce Trianon. Calf's brains i la poulette, en bordure. Pork tenderloin, saute, sauce hachee. California peaches %. la Richelieu. Monday, March 16. Breakfast Specials. Broiled sea trout au naturel. Boiled or broiled salt mackerel. Chipped beef in cream. Breaded pigs' feet, tomato sauce. Roast beef hash with peppers, on toast. Broiled or fried pork sausages. Fried hominy. Beef bouillion. Lunch. Vegetable soup. Consomme with rice. Baked codfish, Portugaise sauce. Julienne potatoes Baked spareribs of pork with sauer-kraut. Braised ox tongue, potato croquettes. Minced pork cutlets, tomato sauce Pear fritters, wine sauce. Parisienne vegetable salad. CAFE specials. Calf's sweetbreads au Beurre Noir. Lamb fries, tomato sauce. Broiled pork tenderloin, grilled sweet potatoes. Braised ox tongue, potato croquettes. Pear fritters, wine sauce. Fellows' Menu Maker. Dinner. Ox tail. Consomme Claremont. Broiled Penobscot salmon, maitre d' hotel. Parisienne potatoes. Braised sirloin of beef k la Financiere. Curry of lamb wiih rice. Steak and kidney pie a I'Anglaise. Pineapple fritters, fruit sauce. Roast veal and ham with dressing. CAFE SPECIALS. Roast stuffed squab, grape jelly. Weiner schnitzel. Braised capon a la Mexicaine. Saut^ of giblets a la Prussian. Pineapple fritters, fruit sauce. Tuesday, March /y. Breakfast Specials. Fried perch with bacon. Codfish cakes. Broiled fresh pigs' feet. Lamb fries, tomato sauce. Omelet with scrambled brains. Broiled or fried pork sausages. Boiled or broiled finnan haddie. Fried corn mush. Celery bouillon. Lunch. Potage i la Russe (thick brown soup, with circular cut vegetables and sausages). Consomme en tasse. Pickerel saute a la meuniere, Saratoga chips. Boiled salt pork with new spinach. Fricassee of sweetbreads en bordure. Liver forcemeat balls, Hollandaise sauce. Celery salad. Apricots with rice. CAFE specials. Boiled turkey, celery sauce. Small tenderloin steak, Bearnaise. Fricassee of sweetbreads en bordure. Compote of pineapple with rice. Dinner. Puree Crecy. Consomme Printaniere. Baked stuffed weakfish a I'Espagnole, potatoes Colbert. Chicken pot pie, family style. Fried shad roe with bacon. Lamb tongues a la Vinaigrette. Greengage plums in shredded wheat cups. Loin of pork, apple sauce. CAFE SPECIALS. Braised shoulder of veal, potato croquettes. Creamed sweetbreads with flageolets. Larded tenderloin of beef with stuffed artichokes. Fried shad roe, meuniere. Greengage plums in fibre cups. Wednesday, March iS. Breakfast Specials. New England codfish hash. Broiled whitefish, maitre d'hotel. Buttered shrimps en caisse. Fried or broiled sausages or sausage cake. Lamb stew with green peas. Scotch woodcock. Broiled fresh pigs' feet. Steamed finnan haddie. Fried hominy. Clam bouillon. Lunch. Giblet with barley. Consomme with peas. Boiled red snapper, lobster sauce. Creamed Parisienne potatoes. Braised leg of lamb with stuffed tomato (add capers to the strained braise). Broiled pork chops, Bretonne sauce. Salmon croquettes, parsley sauce. Vanilla cream fritters, cocoanut sauce. Cauliflower and macedoine salad. CAFE specials. Lamb chops i la Nelson. Broiled kidneys with bacon, Bearnaise sauce. Compote of squab with mushrooms. Braised chicken a la Creole. Vanilla cream fritters, cocoanut sauce. Dinner. Cockie-Leekie. Consomme with noodles. Fillet of halibut, poached, egg sauce, potatoes persilees. Fried sweetbreads, Colbert sauce. Chicken liver patties with truffles. Beef a la mode, parisienne vegetables. Macaroni cake, jelly sauce. Roast goose, stuffed, apple sauce. cafe specials. Fried chicken and bacon, with hominy. Sweetbreads, larded and broiled, Italian sauce. Turkey with mushroom patties. Beef a la mode, parisienne vegetables. Vanilla cream fritters, cocoanut sauce. Thursday, March ig. Breakfast Specials. Broiled fresh mackerel, drawn butter. Fried lake herring. Steamed finnan haddie. Fried or broiled pork sausage or sausage cake. Corned beet hash, plain or with egg. Broiled fresh pigs' feet. Lamb tongues. Vinaigrette. Fried calf's brains. Fried corn mush. Consomme in cup. Lunch. Creme Victoria (puree Jackson with pieces of cauliflower) . Consomme aux croutons souffles. Fried whitefish, breaded, tomato sauce, shoe- string potatoes. Fricassee of veal a la Julienne. Broiled sausages with tomatoed rice. Poultry wings, saut^, en bordure. Apple fritters, rum sauce. Sardellen salad. CAFE specials. Spring chicken k la Marengo. Broiled pork cutlets a la Greque (garnish with fried egg plan t, ma dere sauce, chopped parsley) Fricassee of veal k la Julienne. Apple fritters, rum sauce. Dinner. St. Germaine. Consomra^ Brunoise. Panned Lake Geneva cisco, au beurre noir. Parisienne potatoes. Ragout of lamb with spaghetti. Chicken croquettes, mushroom sauce. Braised leg of mutton with beans. Queen fritters with compote of pears. Roast loin of pork, apple sauce. Fellows' Menu Maker. CAFE SPECIALS. Smoked tongue with spinach. Fricassee of chicken. Calf's head en tortue. Braised leg of mutton with beans. Queen fritters with compote of pears. Friday, March 20. Breakfast Specials. Broiled halibut steak with anchovy butter. Fried perch, meuniere. Boiled salt mackerel. Hot spiced pigs' feet. Lamb chops, breaded, Italian sauce. Oyster patty. Scotch woodcock. Fried corn mush. Clam bouillon. Lunch. Cream of celery. Consomme d'ltalie. Baked stuffed redsnapper with tomatoes, potatoes chateau. Boiled salt beef with vegetables. Curried ox kidneys with rice. Veal pot pie. Custard fritters, raspberry sauce. Sweet potato salad. CAFE specials. New England boiled dinner. Braised sweetbreads with spinach puree. Imported Franforts with hot potato salad. Custard fritters raspberry sauce. Dinner. Boston clam chowder. Consomm^ printaniere royale. Broiled black bass au naturel, Saratoga chip potatoes. Pork tenderloin with candied sweet potatoes. Larded fillet of beef, fines-herbes sauce. Macaroni with ham, baked, au gratin. Orange fritters, burgundy sauce. Roast veal and ham with dressing. CAFE specials. Philadelphia capon with salt pork, oyster sauce. Larded tenderloin of beef, fines-herbes sauce. Broiled veal chop with stuffed tomato. Macaron,'' with ham, baked au gratin. Orange fritters, burgundy sauce. Roast goose with baked apples. Saturday , March 21 . Breakfast Specials. Broiled fresh mackerel, maitre d' hotel. Fried codfish balls. Chipped beef in cream. Roast beef hash with green peppers. Broiled fresh pigs' feet. Fried sausage cake, plain or cream sauce. Fried corn mush. Beef bouillon. Lunch. Muligatawney. Consomme Julienne. Boiled lake trout, anchovy sauce, potatoes Hol- landaise. Hungarian goulache en bordure. Sweetbread cutlets with green peas. Frankfort sausages with hot slaw. Egg plums aux fleurons. Beef and potato salad. CAFE SPECIALS. Broiled veal kidneys with fried egg plant. Saute of squab with sweetbreads. Fried calf's head, turtle sauce. Egg plums aux fleurons. Dinner. Cream of veal, Monte Carlo, (cream soup, puree of haricot verts and a printaniere). Consomme with rice. Beef heart, larded and braised, parisienne vege- tables. Blanquette of veal with mushrooms. Calf's head, sauce pouletle. Peach fritter, almond sauce. Roast lamb, mint sauce. CAFE SPECIALS. Chicken braised ^ la Chipolata. Sweetbreads, broiled, Montebello. Stuffed egg plant, Italienne. Blanquette of veal with mushrooms. Peach fritters, almond sauce. Sunday, March 22. Breakfast Specials. Fried panfish, chip potatoes. Broiled or boiled salt mackerel. Steamed finnan haddie. Fried or broiled pork sausages or sausage cake. Corned beef hash, plain or with egg. Scotch woodcock. Spiced pigs' feet, HoUandaise sauce. Picked salt cod in cream sauce. Fried hominy. Celery bouillon Lunch. Chicken i la Malmaison, (cream soup, with yel- low and green quenelles, small balls of carrots cauliflower, peas). Consomme en tasse. Fillets of trout, poached, sauce Portugaise, (but- ter sauce, liason, lemon juice), potatoes gastronome. Roast leg of milk-fed pork, baked apples. Croustades of sweetbreads with flageolets. Apricots with rice, Kirsch sauce. Chicken salad. cafe specials. Roast squab with stuffed tomatoes. Leg of milk-fed pork, baked apples Broiled sweetbreads with fresh mushrooms. Apricots with rice, Kirsch sauce. Dinner. Chicken gumbo. Clear green turtle with quenelles. Broiled live lobster, drawn butter. Braised leg of mutton a la Jardiniere. Sirloin of beef a I'Orsini, (garnish with savory rice croquettesl. Spanish puffs a la Vanille. Roast stuffed squab au cresson. cafe specials. Smoked tongue with Brussels sprouts. Broiled little pig pork chops with Victoria potatoes. Fried spring chicken with corn fritters. Braised leg of mutton & la Jardiniere. Spanish puff a la Vanille. Roast turkey, cranberry sauce. Fellows' Menu Maker. Monday, March 2j. Breakfast Specials. Fried or broiled whitefish. Curried lobster with rice. Codfish cakes with bacon. Pickled pigs' feet with potato salad. Fried or broiled pork sausages. Chicken hash on toast. Fried hominy. Beef bouillon. Lunch. Calf's foot soup a la Duchesse, (cream soup with diced feet, veal quenelles and small macaroni) Consomme eu tasse. Lake Geneva cisco, fried, meuniere, Julienne potatoes. Chicken croquettes, Italian sauce (white). Broiled pork spareribs, sauce Robert. Calf's liver and bacon with spinach. Banana friters, fruit sauce Macedoine salad. cafe specials. Broiled loin mutton chop, walnut sauce. Lobster patties a la Cardinal. Breast of chicken k la Creole, Banana friters, fruit sauce. Dinner. Tomato with rice. Consomme Desclignac. Boiled chicken halibut, egg sauce, nan taise potatoes Mutton stew with dumplings. Veal and ham saute with potato croquettes. Fricassee of chicken i la Parisienne. California peaches with shredded wheat cups. Roast pig, apple sauce. cafe specials. Roast ham, champagne sauce, candied sweet potatoes. Fricassee of spring chicken a la Havelock, (garnish with column cut mushrooms, tongue, stuffed olives, cocks' combs). Stuffed veal chops i la D Uxelles. California peaches with shredded wheat cups. Tuesday, March 24. Breakfast Specials. Broiled perch, chutney cream sauce. Fried halibut, tomato sauce. Cisco saute, meuniere. Creamed sweetbreads en croustade. Broiled or fried sausage cakes. Curry of beef with macaroni. Boston baked pork and beans, brown bread. Fried cornmeal mush. Consumme in cup. Lunch. Puree of green peas with rice. Consomme Ji I'Africaine. Boiled bass, butter sauce, green peas, 'potatoes Marie. Stuffed veal a la Milanaise, (garnish with timbale of rice, tomato sauce containing Julienne tongue, mushrooms and macaroni). Baked roast beef hash with green peppers. Mock turtle patties. Prunelles with creamed spaghetti. Lettuce and spring onion salad. cafe specials. Stuffed veal k la Milanaise. Broiled sweetbreads, sauce Trianon, asparagus tips Saut^of veal kidneys, Bordelaise, Brussels sprouts Compote of Bartlett pears. Dinner. Chicken Hanovrienne, (brown giblet soup.strained; fresh okra, rice, sliced hearts). Consomm^ au sago. Speckled brook trout, stuffed and baked, sauce Genoise, potatoes a I'Orsini. Sirloin pot roast with noodles. Timbale of pompano. Cardinal sauce. Beef tongue, corned, raisin sauce. Charlotte of pineapple. Spring lamb, mint jelly. cafe specials. Tenderloin of beef, larded, fresh mushrooms. Hungarian goulache en bordure. Brochette of chicken livers, potato croquette. Broiled mutton cutlet. Southern style, (garnish rice mold, stuffed tomato and stewed okra). Charlotte of pineapple. Wednesday, March 2^. Breakfast Specials. Broiled Delaware shad, maitre d'hotel. Fried panlish. Salt codfish in cream. Sardines and watercress. Chicken hash with peppers. Fried spiced pigs' feet, tomato sauce. Fried or broiled sausages. Fried hominy. Clam bouillon. Lunch. Vermicelli with tomatoes. Consomme with celery Crimped fresh codfish, shrimp sauce, (garnish with sliced eggs), potatoes maitre d'hotel. Boiled salt ham with parsnips. Beef stew, German style, (garnish with potato pancakes). Rice croquettes with pitted cherries. Lima bean salad. CAFE SPECIALS. Broiled shad roe, tomato sauce. Lamb kidneys with bacon and Brussels sprouts. Chicken forcemeat balls, fried, tomato sauce. Rice croquettes with pitted cherries. Dinner. Lobster a la Creole, (court bouillon, Creole, lobster, rice, chopped mint). Consomme with noodles. Baked bluefish in crumbs. Anchovy sauce, Parisi- enne potatoes Braised milk-fed pork, sage and onion sauce. Broiled shad roe au naturel. Julienne potatoes. Macaroni and cheese a I'Americaine. Apple fritters, Jamaica sauce. Roast chicken with dressing, giblet sauce. CAFE SPECIALS. Supreme of chicken a la Royale. Braised calfs' tongues a I'ltalienne. Sweetbreads and mushrooms, sous-cloche. Devilled crabs Ji la Fellows. Apple fritters, Jamaica sauce. Roast turkey, cranberry sauce. Thursday, March 26. Breakfast Specials. Broiled fresh mackerel, maitre d'hotel. Fried perch with bacon. Steamed finnan haddie, drawn butter. Broiled or fried sausages or sausage cake. Fellows' Menu Maker. Breakfast Specials — Continued. Breaded lamb chops, tomato sauce. Corned beef hash, plain or with egg. Fried corn mush. Beef bouillon. Lunch, Cream of potatoes. Julienne. Consomme en tasse. Boiled lake trout, Aurora sauce, potatoes Anglaise. Broiled pork spareribs with sauer-kraut. Chicken cutlets k la macedoine. Spaghetti k I'ltalienne. Orange fritters, wine sauce. German Sardelle salad. CAFE SPECIALS. Roast duck with glazed apples. Minced chicken cutlets a la macedoine. The Monroe steak with grilled tomatoes, (AUe- mande sauce, chopped pimentoe.l. Orange fritters, wine sauce. Dinner. Ox kidney soup, London style. Consomme aux flageolets. Fillet of sole a la Marechale, potatoes Braban^onne Fricandelles of veal, tomato sauce. Baked stuffed cabbage, ham sauce. Braised calf's liver with crisped onions. Compote of bananas aux fleurons. Roast mutton, browned potatoes, currant jelly. CAFE SPECIALS. Roast squab, sur croustade, girape jelly. Planked codfish steak, aux Huitres. Broiled sweetbreads on toast, Colbert sauce. Small fillet of beef k la Chicago club. Compote of bananas, aux fieurons. Friday, I\Iarcli 2J . Breakfast Specials. Broiled whitefish, maitre d'hotel. Boiled halibut steak, parsley sauce. Fried lake herring, meuniere. Broiled lamb kidneys with bacon. Hamburg steak, tomato sauce. Fried or broiled pork sausages. Scotch woodcock. Fried hominy. Clam bouillon. Lunch. CAFE specials. Chicken a la Maryland. Lamb fries, Metropolis. Braised sirloin & la Financiere. Oyster patties. Boiled turkey, celery sauce. Apricots en caisse. Saturday, March 28. Breakfast Specials. Broiled fresh mackerel, maitre d'hotei. Fried codfish balls. Chipped beef in cream. Roast beef hash with green peppers. Broiled pork spareribs, sauce Robert. Fried sausage cakes, plain, or cream sauce Fried corn mush. Beef bouillon. Lunch. Lamb's head broth. Consomme macedoine Panfish with bacon, mustard sauce, potatoes Long Branch. Boiled calf's tongue, sauce poulette. Fried honey-comb tripe, tomato sauce. Devilled crabs en coquille. Split pea, Jardiniere. Consomme en tasse. Boiled fresh codfish, egg sauce, potatoes gastro- nome. Boiled buttock of beef, horseradish sauce. Shad roe with scrambled eggs. Curried lobster with rice. Bell fritters, peach sauce. Asparagus with salmon salad. cafe specials. Mirrored eggs a la Germania. Mutton hash a la Donaldson. Curried lobster with rice. Bell fritters, peach sauce. Dinner. Baltimore clam chowder. Consomme a la Talma. Broiled fresh mackerel, anchovy butter, Saratoga chips. Chicken giblet pie, French style. Braised sirloin of beef a la Financiere. Tongue i la Provenijale. Apricots en caisse. Roast leg of veal with dressing. Bartlett pears with rice. Celery salad. CAFE SPECIALS. Boiled chicken, parsley sauce. Fricassee of lamb fries and oysters. Fried honey-comb tripe, tomato sauce. Filet mignon, Bearnaise. Bartlett pears with rice. Dinner. French peasant soup. Baked stuffed Mackinaw potatoes Victoria. Haricot of ox tails, Parisienne. Sweetbreads, breaded, tomato sauce. Macaroni with sausages k la Toscane. Pineapple fritters, sauce Ecumante. Roast veal and ham with dressing. CAFE SPECIALS. Chicken pie en Feuilltage. Braised squab a la Franpaise. Tenderloin steak a la Cheron, Salmis of duck with olives. Pineapple fritters, sauce Ecumante. Consomme Colbert, trout a I'Andalouse, Sunday, March 2g. Breakfast Specials. Broiled bluefish, maitre d'hotel. Fried cod steak. Broiled pork tenderloin. Fried sardines on anchovy toast. Broiled or fried tausages. Chicken hash with peppers. Fried hominy. Celery bouillon. Lunch. Cream of celery. Consomme Duborg Broiled jumbo whitefish, aunaturel. Reitz potatoes Fricassee of lamb with peas. Fried ham with apples. Minced tongue sandwich. Ring puffs with cherries. Parisienne vegetable salad. Fellows' Menu Maker. CAFE SPECIALS. Patties of lamb fries and oysters. Small tenderloin, Bearnaise, filled artichokes. Smothered chicken, country style. Braised squab with stuffed tomatoes. Ring puffs with cherries. Dinner. Tomato gumbo. Clear green turtle. Stuffed Potomac shad, Palmyra, potatoes Chateau Blanquette of sweetbreads with mushrooms. Broiled spring chicken on toast. California fruit a la Conde Roast lamb, mint sauce. CAFE SPECIALS. Green cured ham with French beans. Braised breast of chicken a la Florentine. Grilled lambs' hearts and kidneys, mushroom sauce Blanquette of sweetbreads and oysters. California fruit a la Conde. Monday, March jo Breakfast Specials. Fried or broiled whitefish. Curried lobster with rice. Codfish cakes with bacon. Pickled lamb tongue, potato salad. Broiled or fried pork sausages. Chicken hash on toast. Fried hominy. Beef bouillon. Lunch Vegetable soup. Tomato bouillon. Finnan haddie k la Delmonico, potato croquettes. Fricandeau of veal, Jardiniere. Pork chops, saute, with onions. Liver klosse, HoUandaise. Cocoanut fritters, custard sauce. Egg plant and haricot salad. cafe specials. Veal scallops a la Carlton (season, dip in egg, fry in oil, garnish with diced turkey, sweetbreads, lamb fries, mushrooms; mixed in demi-glace; serve at end; tomato sauce around). Plantation sausage cakes. Macaroni h. la Sportsman (inch macaroni, minced onions saute; tomatoes, minced green pep- pers, saute; Swiss cheese; garnish with sliced salt pork, fried crisp). Cocoanut fritters, custard sauce. Dinner. Cream giblet with rice. Consomme Duchesse. Fresh mackerel, boiled, olive sauce, potatoes a la Maire. Haricot of chicken with vegetables. Braised buttock of beef with noodles. Victoria plums in shredded wheat cups. Boiled ham with cabbage. CAFE specials. Small rump steak a la Soyer, (roll in melted but- ter, then in bread crumbs mixed with chives, parsley and seasoning, chive sauce). Broiled chicken, hunters' style. Pork tenderloin, saut^, stuffed tomatoes. Braised buttock of beef with noodles. Victoria plums in shredded wheat cups. Tuesday, March jr. Breakfast Specials. Fresh caught lake herring, fried in butter. Broiled black bass with bacon. Boiled salt mackerel, cream sauce. Saute of duck livers en croustade. Omelet with oysters. Roast beef hash, demi-glace. Fried tripe with onions. Fried corn mush. Celery bouillon. Lunch. Cream of corn. Consomme Brunoise. Baked shad, Portugaise, Parisienne potatoes. Irish stew with dumplings. Frankfort sausages with sauer-kraut. Croquettes of pork, curry sauce. Cranberry roll, fruit sauce. Salade Francpaise. cafe specials. Broiled lamb kidneys on toast, sauce Bearnaise. Veal chops, breaded, Italian sauce. Chicken souffle in cases. Cranberry roll, fruit sauce. Dinner. Puree Mongole. Consomme St. Xavier. Striped bass a la Bordelaise, Duchesse potatoes. Braised leg of mutton a la Bretonne. Sweetbread croquettes with flageolets, sauce Madere. Macaroni and tomatoes, Genoise style. Banana fritters an rhum. Boiled corned beef with spinach. Roast goose, apple sauce. CAFE specials. Larded tenderloin of beef, fresh mushroom sauce. Fried chicken. Indian style, (season with salt, pepper; curry; fry in oil; garnish with stewed onions). Braised squab with green peas. Sweetbread cutlets an Madere. Banana fritters an rhum. JTcdnesday, Afr'l i. Breakfast Specials. Fried perch with bacon. Broiled black bass. Bried whitefish, breaded, tomato sauce. Devilled lamb kidneys on toist. Lambs liver saute, with onions. Corned beef hash, plain or with egg. Fried corn mush. Beef bouillon Lunch. Beet k I'Anglaise. Consomme en tasse. Sunfish, panned, meuniere, Saratoga chips. Boiled corned beef with cabbage. Chicken giblets, stewed, en bordure. Fried mackerel roe, sauce Genevoise. Apple fritters, apricot sauce. Sweetbread salad. Beefsteak Pinner. Oyster stew. Consomme Royal. Fried cisco, au beurre noir. Julienne potatoes. Porterhouse steak. Family sirloin steak. Club steak. Tenderloin steak. Sirloin steak, smothered onions, Bordelai.se. Eggs as ordered. Creole and mushroom sauces. Baked potatoes. French fried potatoes. Garden peas. Stewed tomatoes. Fellows' Menu Maker. CAFE SPECIALS. Potage k la Russe. Consomme chiffonade. Steamed black bass, parsley sauce, Parisienne^ potatoes. Stuffed shoulder of lamb, Toulouse. Fillets of duck k la macedoine. Sweetbreads glace, a la Royale. Compote of peaches. Roast prime ribs of beet au jus. Roast turkey, cranberry sauce. Thursday, A-priL 2. Breakfast Specials. Broiled lake trout au naturel. Panfish saute, meuniere. Devilled crabs in shell. Boiled or broiled salt mackerel. Hashed duck, sauce Bigarade. Lamb chops, breaded, sauce Trianon Broiled or fried sausages or sausage cake. Fried hominy. Tomato bouillon. Lunch. Puree Frenfeuse. Consomme en tasse. Boiled perch, parsley sauce, potato boulettes. Boiled mutton, caper sauce. Hungarian goulash with spaghetti. Turkey livers with mushrooms en bordure. Spanish puffs k la Vanille. Cauliflower salad. cafe specials. Curried squab with rice. Omelet with veal kidneys. Braised veal sweetbreads k la Mexicaine. Rolled shoulder of mutton, oyster sauce. Spanish puffs S, la Vanille. Dinner. Puree Florentine. Consomme Magenta. Fried lake trout, admiral sauce, Reitz potatoes. Braised lamb a la macedoine. Curried ox joints with rissoto. Pork spareribs with hot slaw. Raspberry fritters, wine sauce. Roast ham, champagne sauce. CAFE SPECIALS. Boiled capon i la Milanaise Breast of duck k la Bigarade. Mutton chops with buttered corn, Julienne potatoes. Corned pork tenderloin, spinach puree. Braised sirloin of beef a la Godard. Raspberry fritters, wine sauce. Friday, April j. Breakfast Specials. Boiled trout, cream sauce. Fried whitefish, Italian sauce. Panfish with bacon. Fresh lake herring, meuniere. Broiled fresh pigs' feet. Lamb tongue with Parisieime potato salad. Fried or broiled sausages. Fried corn mush. Clam broth. Lunch. Potage Madeline (three soups in one: bean puree, tomato puree, consomme: finish with Julienne cut leeks and carrots). Consomme with rice. Baked weakfish, mariniere, potatoes Conde. Lunch — Continued. Veal cutlets, breaded, tomato sauce. Hamburg steak with onions. Birdnest eggs a la Fellows. Buttered apples on toast. Codfish salad. cafe specials. Chicken pie k la Franpaise Epigramme of sweetbreads. Tournedos of beef with olives. Buttered apples on toast. Dinner. Coney Island clam chowder. Consomm^ Nivernaise. Fillet of sole k la Dieppoise, potatoes persilue."!. Braised sirloin k la Bignonne. Croquettes of ham with green peas. Ragout of mutton with lima beans. Charlotte of pineapples, glace. CAFE SPECIALS. Braised stuffed ham k la Fermiere. Fricassee of chicken with rice. Boiled calf's head with bacon, parsley sauce. Corned beef tongue with spinach, raisin sauce. Charlotte of pineapples, glace. Saturday, April 4, Breakfast Specials. Fried fresh caught perch with bacon. Sardines with watercress. Scotch woodcock. Broiled fresh pigs' feet. Broiled or fried sausages Tripe k la Creole. Codfish cakes, cream sauce. Fried hominy. Celery bouillon. Lunch. Giblet with barley. Consomm^ en tasse Boiled halibut, egg sauce, potatoes Marie. Boiled salted ham with peas pudding. Croustades of chicken livers with mushrooms. Pineapple fritters claret sauce. Waldorf salad. CAFE SPECIALS. Calf's brains au beurre noir. Boiled salted ham with pease pudding. Pork tenderloin saute, baked apples. Patties of turkey livers a I'ltalienne. Pineapple fritters, claret sauce. Dinner. Ox-tail soup. Consomme paysanne. Baked stuffed trout a la Genevoise, potato cro. quettes. Boiled ox heart, piquante sauce. Calf's brains en caisse, au gratin Minced chicken cutlets a la macedoine. Fried bananas, orange sauce. Roast lamb, mint sauce. CAFE SPECIALS. Lobster en coquille. Sweetbread cutlets, mushroom sauce. Braised chicken with tomatoed okra. Larded tenderloin with fresh mushooms. Fried bananas, orange sauce. Rcast duck, green peas, apple puree. Fellows' Menu Maker. Sunday, Afril j. Breakfast Specials. Panfish saute, with bacon. Fried macljerel roe, mushroom sauce. Lamb tongues, sauce Hollandaise. Curried sardines on toast. Broiled fresh pigs' feet. Corned beef hash, plain or with egg. Broiled or fried pork sausage or sausage cake. Fried corn mush. Tomato bouillon. Lunch. Potage Chartreuse (cream puree of cauliflower with tapioca). Consomme with asparagus. Wall-eyed pike, meuniere, Julienne potatoes. Braised veal tongues with spinach. Calf's head a la Creole. Minced chicken sandwiches. Rose cream fritters, cherry sauce. Mayonnaise of celery. cafe specials. Braised squab with stuffed artichokes. Pork tenderloin, candied sweet potatoes. Veal sweetbreads, larded, grilled tomatoes. Broiled shad roe with bacon, tartar sauce. Rose cream fritters, cherry sauce. Dinner. Chicken gumbo. Clear turtle, printaniere Royale. Red Snapper a la Madras, potatoes Monaco. Soft shell crabs, tartar sauce Fricassee of lamb with peas. California peaches, aux fleurons. Roast stuffed chicken. Hanover sauce. CAFE SPECIALS. Soft shell crabs, tartar sauce. Saute of duck with buttered noodles. Supreme of chicken, aux truffes. igo8 spring lamb with new green peas. California peaches, aux fleurons. Afonday, Afril 6. Breakfast Specials. Panfish saute with bacon. Fried mackerel roe with mushrooms. Lamb tongues, sauce Hollandaise. Curried sardines on toast. Broiled fresh pigs' feet. Corned beef hash, plain or with egg. Broiled or fried pork sausages or sausage cake. Fried corn mush. Tomato bouillon. Lunch. Potage Windsor. Consomme with vermicelli. Broiled blueiish, lemon butter sauce, Parisienne potatoes. Boiled corned beef with carrots. Baked spareribs, piquante sauce. Fried pigs' feet, tomato sauce. Macaroni cake with jelly. Asparagus and tomato salad. cafe specials. Braised pork tenderloin with stuffed tomato. Steamed soft shell crabs, poulette sauce. Escalloped lobster. Boiled corned beef with carrots. Macaroni cake with jelly. Dinner. MuUigatawney. Consomme Royal. Boiled fresh codfish, parsley sauce, gastronome potatoes. Dinner — Continued. Braised sweetbreads on toast, a la Financiere. Larded leg of mutton with potato croquettes. Blanquette of veal. Jardiniere. Apple fritters, rum sauce. Roast loin of pork, sage sauce. CAFE SPECIALS. Chicken pot pie, family style. Roast Philadelphia squab, sur croustade. Braised sweetbreads a la Financiere Larded tenderloin of beef with stuffed peppers. Apple fritters, rum sauce. Tuesday, Afril J. Breakfast Specials. Broiled fresh mackerel. Boiled halibut, parsley sauce. Little neck clam patties. Hot spiced pigs' feet, potato salad. Broiled or fried sausages. Roast beef hash with peppers. Fried hominy. Beef bouillon. Lunch. Cream of lettuce. Consomme with corn. Baked stuffed trout a I'Espagnole, potatoes Colbert. Boiled shoulder of mutton with turnips, caper sauce Fried soft shell crabs, tartar sauce. Codfish hash. New England style. Farina cake, fruit sauce. Beet and potato salad. CAFE SPECIALS. Chicken saute, h. la Marengo. Lobster Bordelaise in chafing dish. Fried shad roe, tartar sauce. Farina cake, fruit sauce. Dinner. Mock turtle with quenelles. Consomme Bourgeoise, (shred cabbage, leeks, potato balls, Brunoise, ham flavor). Broiled Delaware shad, au naturel. Stewed chicken, Turkish style. (Rice boiled in chicken stock, flavored with minced sauted onions and cinnamon; served on mold of rice, chicken on top, sauce poured over). Salted spareribs with sauer-kraut. Ring puffs with apricots. Roast lamb, mint jelly, browned potatoes. CAFE specials. Creamed turkey with peppers en croustade. Broiled sweetbreads with new green peas. Small tenderloin a la Minnesota club. Stuffed lamb chops k la Kinsley. Ring puffs wi'.h apricots. Roast chickej, giblet sauce. Wednesday, Afril S. Breakfast Specials. Lake trout, breaded, tomato sauce. Steamed Finnan haddie. Boiled or broiled salt mackerel. Ragout of lamb. Creamed oysters on toast. Scotch woodcock. Mutton hash en croustade. Sardines El I'Orly. Fried corn mush. Clam bouillon. Fellows' Menu Maker. 15 Lunch. Chicken broth with rice. Consomme Julienne. Fried perch with bacon, Julienne potatoes. Irish stew with egg dumplings. Baked macaroni and cheese, Italienne. Pickled pigs' feet, sauce piquante. Orange fritters, brandy sauce. Sweetbread salad. CAFE SPECIALS. Broiled veal chops, spinach puree, Italian sauce. Cold roast squab with asparagus salad. Fillets of duck, en bordure with peas. Orleans club eggs. Orange fritters, brandy sauce. Beefsteak Dinner. Tomato with rice. Consomme en tasse. Boiled trout, Aurora sauce potatoes persilees. Porterhouse steak. Family sirloin steak. Club steak. Tenderloin steak. Sirloin steak. Smothered onions; Bordelaise, Creole, or mush- room sauce. Eggs as ordered. Baked potatoes. French fried potatoes. Cauliflower. Fried egg plant. cafe specials. Chicken gumbo Creole. Consomme Barigoule. Beef marrow on toast, Bordelaise. Breast of spring lamb, fricassee, with peas Spaghetti a 1' Italienne Small tenderloin k la Cheron. Roast goose, apple sauce. Roast ham, champagne sauce. Thursday, April g. Breakfast Specials. Grilled bluefish, lemon butter. Fried trout, tomato sauce. Salt mackerel, boiled or broiled. Chicken hash en caisse. Chipped beef in cream. Scotch woodcock. Fried farina mush. Lamb broth. Lunch. Cream of tomatoes. Consomme Brunoise. Broiled halibut steak, Vertpre, potatoes chateau. Lamb chops with green peas. Scallops an gratin. Stuffed tomatoes, Creole. Mayonnaise de Volaille. cafe specials. Sweetbreads glace, a la Financiere. Small tenderloin of beef with oysters. Lamb chops, farcies a la Nelson. Smoked pork loin with scrambled eggs. Dinner. Cream of artichokes. Consomme Imperial. Fillets of pike, fried, sauce Matelote, Reitz potatoes. Larded tenderloin of beef, macedoine. Goulash of veal with noodles. Asparagus drawn butter. Roast ham, champagne sauce. CAFE specials. Chicken pie, en Feuilletage. Smoked beef with spinach puree. Filet mignon a I'Andalouse. Goose liver patties with mushrooms. California apricots a la Richelieu. Roast capon, bread sauce. Friday, .-\pril 10. Breakfast Specials. Fried shad roe Eggs a la Creole. Broiled pigs' feet. Clam bouillon. Broiled Mackinaw trout. Shredded codfish in cream. Boiled salt mackerel. Algerienne omelet. Sardines with tomatoes Frankfurts with potato salad. Fried hominy. Lunch. Bisque of Lobster. Consomme with spaghetti. Boiled sea trout, egg sauce, creamed potatoes. Roast calf's liver with smothered onions. Devilled crab in shell. Fried oysters with cold slaw. Lima bean salad. Charlotte of fruit. cafe specials. Mutton fillets a la Fellows. (Broiled fillets, crou- stade of buttered corn an gratin; fillet on top: shoestring potatoes). Ham steak. Fort Benton style. Tenderloin a la Montebello. Charlotte of fruit. Dinner. Boston clam chowder. (A cream chowder, finished with rolled crackers). Consomme aux petits pois. Red Snapper, au court bouillon, potatoes Anglaise. Broiled pork cutlets, sauce piquante. Poultry croquettes, Italian sauce (white). Macaroni a I'Americaine. Banana fritters, rum sauce. Roast loin of pork, sage sauce. cafe specials. Chicken pie k la Sam Gaty. Lamb fries, breaded, tomato puree. Veal chops, broiled with stuffed potatoes. Breast of goose saute, baked apples. Banana fritters, rum sauce. Saturday, April 11. Breakfast Specials. Broiled or fried whitefish. Broiled fresh mackerel. Fried pork sausage or sausage cake. Chipped beef in cream. Broiled fresh pigs' feet. Stewed kidneys on toast. Scotch woodcock. Sardines with watercress. Fried corn mush. Tomato bouillon. Lunch. Split pea Jardiniere. Consomme en tasse. Boiled pickerel, anchovy sauce, Conde potatoes. Boiled salted ham with cabbage. Emince of beef en bordure. Steak and kidney pie. Jenny Lind pancakes with jelly. Gardeners salad. CAFE specials. Roast Philadelphia squab, Julienne potatoes. Saute of chicken with tomatoes. Steak and kidney pie. Jenny Lind pancakes with jelly. i6 Fellows' Menu Maker. Dinner. Potage Parmentier. Consommfe Desclignac. Mackinaw trout a la provenpale, Parisienne potatoes. Haricot of ox-tails with noodles. Lamb stew a I'lrlandaise. Spaghetti k la Toscane. French toast, wine sauce. Roast veal and ham, tomato sauce. CAFE SPECIALS. Saddle of mutton, curiant jelly. Fried frogs' legs, tartar sauce. Soft shell crabs, fried, Hollanda.'se. Filet mignon, Bearnaise. French toast, wine sauce. Sunday, Af'ril I2. Breakfast Specials, Broiled shad, au naturel. Steamed finnan haddie. Goose liver croquettes. Devilled crab. Codfish bails. Corned beef hash, plain or with egg. Fried pork sausages. Creamed lobster en caisse. Fried hominy. Mutton broth Lunch. Chicken with rice. Consomme d'ltalie. Broiled halibut steak, vert pre, potatoes chateau. Sirloin of beef, mushroom sauce. Curried lamb with rice. Salt pork with apples. Queen fritters, raspberry sauce. Waldorf salad. cafe specials. Sirloin of beef, mushroom sauce. Lamb fries, tomato sauce Broiled sweetbreads, asparagus tips. Shad roe with bacon. Soft shell crabs, au beurre noir. Queen fritters, raspberry sauce. Dinner. Ox-tail. Consomme Duchesse. Fillet of flounder, poached, sauce Mornay, gastro- nome potatoes. Broiled sweetbreads with green peas. Fried frogs' legs, tartar sauce. Pineapple fritters, wine sauce. Roast duck, apple ssuce. CAFE specials. Boiled capon, en casserole. Broiled ."squab, grape jelly. Shad roe, meuniere, chip potatoes. Ribs of lamb mint jelly. Larded tenderloin, stuifed tomato. Pineapple fritters, wine sauce. Afotiday, A;pril ij. Breakfast Specials. Broiled whitefish, maitre d'hotel. Boiled or broiled salt mackerel. Fried or broiled pork sausages. Broiled fresh pigs' feet. Roast duck hash with green peppeis. Sweetbread croquettes. Fried corn mush. Beef bouillon. Luncii. Vegetable soup. Consomme with rice. Broiled kingfish, lemon butter, Parisienne potatoes Lunch — Continued. Minced chicken cutlets, mushroom sauce. Braised veal tongues with spinach pur^e. Stuffed tomatoes a la D'Uxelles. Mayonnaise of lobster. CAFE specials. Grilled lamb kidneys with bacon. Tenderloin steak with oysters. Chicken and mushroom patties. Ribs of veal k la Palermitane. Dinner. Ox kidney soup. Consomm^ Royale. Boiled cod steak, parsley sauce, Hol!anda,ise potatoes. Broiled live lobster, chili sauce. Hungarian goulash en bordure. Spaghetti k I'ltalienne. Roast Canada mutton, currant jelly. CAFE specials. Cream of new carrots. Consomme Barigoule. Planked salmon steak a la mariniere. Fried spring chicken, hominy fritters. Spaghetti a la Toscane. Larded tenderloin a la Chipolata. Veal sweetbreads a la Bercy. Boiled turkey, celery sauce. Tuesday. Atril 14. Breakfast Speciale. Broiled halibut steak. Boiled or broiled salt mackerel. Fried Rockaway oysters. Fried or broiled sausages. Omelet with sweetbreads. Fried hominy. Chicken bouillon Lunch. Puree of green peas. Consomme with spaghetti. Fried whitefish, breaded, tomato sauce, Julienne potatoes. Broiled pork chops, curry sauce. Lamb stew with vegetables. Compote of oranges with rice. German potato salad. CAFE SPECIALS. Chicken soup, Hanovrienne. Consomm^ Barigoule. Capon saut^, with fresh mushrooms. Sweetbreads au beurre noir. California peaches, Richelieu. Dinner. Cream of tomatoes. Consomme Julienne Baked halibut, Portugaise. potatoes Victoria. Sirloin of beef with mushrooms. Croustade of sweetbreads. Banana fritters, orange sauce. Roast milk-fed lamb, mint sauce. CAFE SPECIALS. Creme a la Reine. Consomm^ Sevigne, Grilled cod steak, Normande. Breast of chicken, en supreme. Soft shell crabs, Montpelier butter. Snipe, sur croustade. Broiled veal cutlet a la Milanaise. Philadelphia squab, grape jelly. Roast duck, apple sauce. Fellows' Menu Maker. 17 Wednesday , Afril jj. Breakfast Specials. Broiled lake trout, au naturel. Codfish caltes with bacon. Fried or broiled pork sausages. Lamb chops, breaded, Italienne. Hot spiced pigs' feet, potato salad Fried corn mush. Beef bouillon, Lunch Cream of leeks. Consomme Brunoise. Boiled red snapper, shrimp sauce, potatoes Ang- laise. Pork spareribs with sauer-kraut. Boston baked beans, brown brejd. Patties Ji la Financiere. Macedoine salad with slaw. CAFE specials. Cock-a-leekie. Pork tenderloin i la Robert. Call's head en tortue. Brochette of duck livers and mushrooms. Dinner. Puree Algerienne (equal parts of puree of rice and puree of tomatoes). Consomm^ Duborg. Mackinaw trout, saute meuniere. potatoes Parisi- enne. Braised fricandeau of veal, Jardiniere. Small rump steak a la Bercy. New asparagus, sauce mousseline. Roast goose, apple butter. cafe specials. Green turtle, Anglaise. Consomm^ Celestine. Boiled kingfish, parsley butter. Fillet of beef, larded, a la Colbert. Soft shell crabs k la Newberg. Chicken, fried, country style. Patties k la Toulouse. Roast turkey, chestnut dressing. Thursday, A-pril 16. Breakfast Specials. Broiled smoked whitefish. Creamed codfish on toast. Lamb kidneys with bacon. Roast beef hash with peppers. Fried or broiled pork sausages. Fried hominy. Tomato bouillon. Lunch. Creme Crecy (one third puree of carrots, boiled with ham hocks; two thirds thin veloute sauce) Consomme sago. Broiled perch, chutney cream sauce, potatoes Reitz. Chicken hash on toast. Calf's tongue with mushrooms, en bordure. French pancakes with jelly. Escarole with cress. CAFE specials. Giblet with barley. Grilled sweetbreads a la macedoine. Lamb tongues, glazed with spinach. Cold roast snipe, en Bellevue. Dinner. Mutton muUigatawney. Consomm^ Imperial. Broiled live lobster. Chili sauce. Leg of lamb a la Bra tonne. Dinner — Continued. Macaroni with spinach puree. Charlotte of cherries, au Kirsch. Roast ham, champagne sauce. CAFE specials. Puree of navy beans. Consomme Beauvilliers. Boiled salmon steak a la I'Ecarlette. Chicken ^ la Maryland, Shad roe i la meuniero. Philadelphia squab with stuffed olives. Filet mignon of beef, Bordelaise. Compote of peaches, Conde. Roast loin of pork, glazed apple. Friday, Ap-il IJ. Breakfast Specials Fried whitefish, plain or breaded. Fried oysters. Broiled lake trout. Minced ham with scrambled eggs. Chipped beef in cream. Fried or broiled sausage cake. Fried farina mush Clam broth. Lunch. Pur^e mongole. Consomme with rice. Boiled salmon, HoUandaise, potatoes Conde. Hamburgh steak with onions or tomato sauce. Stuffed pigs' feet, breaded, caper sauce. Omelet, plain or with shad roe. Asparagus points with fish. CAFE specials. Strained gumbo. Ox-tail. Chicken fricassee with mushrooms. Shell of crab, stuffed, Richelieu. Lamb fries au beurre noir. Oyster patties. Dinner. Baltimore clam chowder. Consomme Printaniere Royale. Broiled pompano au naturel, JuUenne potatoes. Fried sweetbreads, h. la macedoine. Fricassee of veal with puree of peas. Ring puffs with egg plums. Roast chicken, stuffed, giblet sauce. CAFE SPECIALS. Clam chowder. Consomme, croute-au-pot. Planked shad with roe, en bordure. Larded tenderloin with fresh mushrooms. Crown of lamb ribs, macedoine. Chicken en casserole. Scallops ^ la Creole. French toast, brandy sauce. Roast goose, apple sauce. Saturday, Afril 18. Breakfast Specials. Broiled pompano. Corned beef hash with egg. Black bass, saute, meuniere. Broiled pork tenderloin. Tomatoed sausage cake. Fried sardines with cress. Fried corn mush. Celery bouillon. Lunch. Giblet soup. Consomm^ en tasse. Broiled halibut steak, Venitienne sauce (court bouillon, roux, parsley, lemon juice, liason), Lyonnaise potatoes. IS Fellows' Menu Maker. Lunch — Continued. Chicken patties a la Reine. Ragout of lamb, Jardiniere. Spaghetti, Italienne. Lettuce and spring onion salad. CAFE SPECIALS. Chicken broth en tasse. Fried soft shell crabs, mayonnaise. Frog legs i la poulette. Turkey croquettes with green peas. Macaroni and tomatoes, Sicilienne (macaroni small, sliced sausages, tomato puree, chopped parsley; Parmesan). Dinner. Spring vegetable soup. Consomme Napolitaine (fine cut macaroni, diced celery, croutons, madeira wine). Baked fresli codfish, Colbert sauce, potato cro- quettes Beef a la mode, marinaded, piquante sauce. Minced pork cutlets a la Marechale (fancy mace- doine in derai-glace) . Prunes with creamed rice. Roast veal with dressing pan gravy. CAFE SPECIALS. Cream of cauliflower. Consomme Princesse. Fillet of sole au vin blanc, HoUandaise potatoes. Chicken saut^, Portugaise ;timbaleof rice, stuffed tomato). Timbale of sweetbreads. Asparagus tips, au gratin, Milanaise. Filet mrgnon of beef, Bearnaise. Roast capon, bread sauce. Easter Sunday, April ig. Breakfast Specials. Broiled whitefish, lemon butter. Chicken cutlets with peas. Scotch woodcock. Easter eggs. Fried or broiled sausages. Fried hominy. Clam bouillon. Lunch. Potage Andalouse. Consomm^ Duchesse. Boiled trout, Aurora sauce, HoUandaise potatoes. Croquettes of shrimps, Cardinal sauce. Timbale of macaroni, sauce perigueux. Compote of pears, Richelieu. French salad. CAFE SPECIALS. Calf's sweetbreads, broiled, sauce Trianon. Chicken croquettes, sauce Mousseline. Snipe en aspic. Lamb chops, farci a la Nelson. Dinner. Cream of cauliflower. Clear green turtle. Broiled live lobster. Chili sauce. Filet mignon of beef, Bearnaise. New asparagus, drawn butter. Easter Iamb, mint sauce. Broiled spring chicken. cafe specials Cream of asparagus. Consomme Solferino (strong brown beef soup, farina quenelles). Pompano, saut^, meuniere, Duchesse potatoes. Chicken pie, Parisienne. Fillet of beef, larded, k la Mirabeau. Philadelphia squab, en cassolette. Roast turkey, cranberry sauce. Smoked tongue with spinach puree. Monday, April so. Breakfast Specials. Grilled smoked whitefish. Fried shad roe. Steamed finnan haddie, drawn butter. Lamb chops, breaded, Italian sauce. Shredded codfish on toast with egg. Roast beef hash with peppers. Fried corn mush. Beef bouillon. Lunch. Puree of celery. i Consomme with corn. Lake Superior whitefish, breaded, tomato sauce. Long Branch potatoes. Broiled veal cutlet, Financiere sauce. Beef stew with vegetables. Queen fritters, sauce Sabayon. Chicken salad. cafe specials. Fillet of halibut, boiled, parsley sauce. Broiled veal chops a !a Greque. Stewed chicken with rissoto. Macaroni and cheese au gratin. Dinner. Cream of chicken with rice. Consomme with noodles. Boiled redsnapper, egg sauce, potato pur^e. Blanquette of lamb with mushrooms. Ox tongue, corned, raisin sauce. Buttered apples on toast. Roast Canada mutton with jelly. CAFE specials. Cream of artichokes. Consomme printaniere Colbert. Boiled salt mackerel, parsley sauce. Fried spring chicken with hominy fritters. Rolled shoulder of lamb, stuffed tomato. Fricassee of scallops, en bordure. Calves' sweetbreads, glazed, k la Financiere. Bartlett pear fritters, wine sauce. Tuesday, April 21 . Breakfast Specials. Fried perch with bacon. Broiled whitefish, lemon butter. Fried or broiled pork sausages. Stewed kidneys with mushrooms. Corned beef hash, browned or with egg. Fried hominy. Celery bouillon. Lunch. Pur^e Jackson. Consomme with peas. Panfish saute, brown butter. Saratoga chips. Croustade of chicken livers Macaroni and cheese a I'Americaine. Deviled crabs, sauce tartar. Lima bean salad. CAFE SPECIALS. Purfee St. Germain. Stuffed lamb chops, broiled, Colbert sauce. Sweetbread patties ^ la Parisienne. Small tenderloin steak, sauce Montebello. Compote of fruit with rice. Dinner. Creole gumbo. Consomme Chiffonade. Fillet of sole, sauce Normande, potatoes Anglaise. Small tenderloin steak with mushrooms. Goulash of veal, en bordure. Stuffed tomatoes, Squab au cresson. Fellows' Menu Maker. 19 CAFE SPECIALS. Creacn o£ new spinach. Consomme with Italian paste. Planked Mackinaw trout, en bordure. Chicken pot pie, family style. Roast stuffed squab with vegetables Cold snipe with celery salad, aspic jelly. Beef ci la mode, Jardiniere. Fried veal sweetbreads, au beurre noisette. Roast sugar cured ham, champagne sauce. Roast stuffed goose with glazed turnips. Wednesday, April pz. Breakfast Specials. Broiled pork spareribs. Broiled fresh mackerel. Finnan haddie, drawn butter. Creamed crab meat on toast. Chicken hash with peppers. Fried corn mush. Beef bouillon. Lunch. Pot-au-£eu. Consomme Royale. Broiled Potomac shad, vert pre, shoestring potatoes Irish stew. Poached egg with spinach puree. Lobster salad. Apple fritter, rum sauce. CAFE SPECIALS. Broiled bluefish, maitre d'hotel. Boiled chicken, cauliflower sauce. Devilled crab. Eggs Sl la Valencienne. Beefsteak Dinner. Mock turtle Consomme with rice. Broiled lake trout, maitre d'hotel, potato croquette. Family sirloin steak. Porterhouse steak. Club steak. Tenderloin steak. Sirloin steak. Salisbury steak. Eggs as ordered. French fried and baked potatoes. Stewed tomatoes. Green peas. CAFE SPECIALS. Beef a 1' Anglaise. Consomme with poached egg. Larded tenderloin of beef, fines herbes sauce. Chicken fried in batter, tomato sauce. Timbale of macaroni, truffle sauce. Salmi of pigeon with button mushrooms. Thursday, April 23. Breakfast Specials. Broiled whitefish, au naturel. Fried perch with bacon. Broiled fresh pigs' feet. Chipped beef in cream. Ham hash on toast. Shrimp croquettes, cream sauce. Fried hominy. Tomato bouillon. Lunch. Bean soup, family style. Consomme en tasse. Fried flounder a I'Orly, Reitz potatoes. Salt ham with cabbage. Cheese ramequins (i lb. cheese, i lb. butter, 16 yolks, mixed with i lb. bread crumbs boiled in milk; then 16 egg whites whipped in; afew chives; fill into cases; brown). Ragout of mutton, flageolets. Beet and potato salad. cafe specials. Scallops a la creme, au gratin. Tenderloin steak i. la chercn. Breaded Iamb chops, green peas, mint jellv. Dinner. Vegetable soup. Consomme with Italian paste. Mackinaw trout, stuffed, a la Genoise, Victoria potatoes. Sweetbread cutlets ^ la macedoine. Saut^ of beef aux fleurons. Croustades of celery (celery boiled tender, pounded in mortar with ham cream, bread crumbs, butter; seasoned; steamed till it thickens; fill into croustades; serve very hoti. cafe specials. Cream of artichokes. Consomme Magenta. Grilled salmon steak, Montpelier butter. Breast of chicken, fricassee with rice. Calf's sweettreads a la Toulouse. Salmis of snipe with flageolets. Soft shell crabs, fried, tartar sauce. Fresh crab flakes a la Newberg. Roast goose with baked apples. Friday, April 2^. Breakfast Specials. Broiled fresh mackerel, parsley butter. Broiled fresh pig's feet. Codfish balls. Fried sardines with watercress. Salt pork with fried apples. Lamb chops, breaded, Italian sauce. Fried corn mush. Clam broth. Lunch. Chicken broth with rice. Consomme paysanne Boiled pickerel, caper sauce, HoUandaise potatoes. Braised beef hash with peppers, en bordure. Frankfurters with sauer-kraut. Eggs a la Neige (hard-boiled egg, cut lengthwise, yolk removed, its place filled with chicken farce; served on rice; white Italian sauce). Green peas and Romaine salad. cafe specials. Onion soup a la Fermiere. Chicken a la king — chafing dish. Pork tenderloin a la Lyonnaise. Spaghetti a I'ltalienne. Eggs a la Creole. Dinner. Boston clam chowder. Consomme Renaissance (Game flavor, wine, rice, peas, sliced mushrooms ). Broiled salmon cutlet, au beurre noir, potatoes Colbert. Chicken pie, home style. Fresh crab flakes a la Maryland, en caisse. Rice croquettes, almond sauce. JRoast spring lamb, mint sauce. CAFE specials. Bisque of fresh lobster. Consomme Imperial. Boiled codfish steak, egg sauce, Gastronome potatoes. Chicken Ji la Maryland. Sweetbreads a la Rothschild (serve with Bearnaise sauce and sliced truffles). Tenderloin steak ^ la Trianon. Philadelphia squab en cassolette. Pork tenderloin with candied sweet potatoes Broiled snipe, maitre d'hotel. Roast capon, cranberry sauce. Fellows' Menu Maker. Saturday, April 2j. Breakfast Specials. Boiled or broiled salt mackerel. Steamed finnan haddie. Broiled jumbo whitefisii. Corned beef hash, browned or with egg. Anchovy toast with egg. Fried or broiled sausages. Fried hominy. Eeef bouillon. Lunch. Cockie-Leekie. Consomme with quenelles. Red snapper, au court-bouillon, Duchesse potatoes Curry of veal with rice. Hamburg steak, tomato sauce. Spaghetti with cheese. Salade a la Russe (small balls, pea size, of carrots, beets and parsnips; shreds of chicken and anchovies; season with mustard, oil and tarra- gon vinegar; garnish with caviar). CAFE SPE'CIALS. Poule-aupot. Goose liver saute, a la Financiere. Compote of pigeon a I'Americaine, (stewed with bacon and small onions, glace sauce flavored with cranberries). Broiled veal chop with stuffed tomato. Dinner. Tomato with rice. Consomme Duchesse. Boiled chicken halibut, parsley sauce, potato puree Fried frog legs, tartar sauce. Larded sirloin of beef, mushroom sauce. Baked stuffed squash. Roast Canada mutton, browned potatoes. CAFE SPECIALS. Clear green turtle with quenelles. Consomme ^ I'Africaine. Filleted pompano. meuniere, chip potatoes. Legs of chicken a la Florentine. (Saute in butter, trimmed, dipped in veloute, breaded with crumbs and cheese; fried to order in deep frier; tomato puree.) Saddle of lamb, roti, Parisienne. Shad roe, Newberg. Fried frog legs, Montepelier butter. Sunday, April 26. Breakfast Specials. Fried trout steak. Broiled fresh mackerel. Hot spiced pigs' feet, Creole. Broiled or fried sausages. Stuffed egg with watercress. Boiled trankforts with potato salad. Fried hominy. Celery bouillon. Lunch. Cream of lobster. Consomme en tasse, Boiled fresh codfish, anchovy sauce, potatoes Anglaise. Baked pork spareribs, apple sauce. Sweetbread croquettes with peas. Macaroni with tomatoes, Waldorf salad. CAFE SPECIALS. Broiled Iamb kidneys with bacon. Fricassee of spring chicken, Spanish egg croquettes. (Eight eggs, 3 pimenioes, 3 shallots; mince; mix with veloute; cool; CAFE SPECIALS— Continued, shape like eggs; bread; fry; serve with veloute and minced peppers.) Breast of goose, saute, with olives. Dinner. Scotch broth with barley. Clear green turtle. Canada smelts, cucumber sauce, Julien potatoes. Breast of chicken, baked, corn fritter. Stuffed green peppers a I'Espagnole. Compote of grapes with rice. Roast lamb, mint sauce. CAFE specials. Grilled, creamed mushrooms, under glass. Larded fillet of beef, truffle sauce. Supreme of chicken, Princesse. Sweetbreads, glazed, macedoine. California peaches, Richelieu. Roast turkey, cranberry sauce. Roast royal squabs, grape jelly. Monday, April 2J. Breakfast Specials. Broiled halibut steak, lemon butter. Boiled salt mackeiel. Stewed chicken livers on toast. Broiled pork tenderloin, piquante. Steamed finnan haddie, drawn butter. Fried corn mush. Beef bouillon Lunch. Beef a I'Anglaise. Consomme Julienne. Panfish with bacon, chip potatoes. Smoked beef. Jardiniere. Foie gras and lettuce sandwich. Apple fritters, fruit sauce. Sweet potato salad. cafe specials. Loin of veal saute, stuffed tomato- Broiled sweetbreads with bacon. Spring lamb chops with green peas. Dinner. Chicken a la Reine. Consomme au Semoule, Boiled salmon, parsley butter sauce, HoUandaise potatoes. Sweetbreads, fried, sauce provencpale. Blanquette of lamb, macedoine. Cauliflower au gratin. Loin of pork, apple sauce. CAFE SPECIALS. Capon with celery a la creme. Small fillets of beef, saute, with truffles. Lobster Jt la gelee, sauce mayonnaise. Broiled snipe, sur croustade, garni. Orange fritters, maraschino flavor. Roast ham, champagne sauce. Tuesday, . Iprii si'. Breakfast Specials. Fried smelts with bacon, tartar sauce. Broiled Mackinaw trout. Shredded codfish in cream. Chicken hash on toast. Fried or broiled sausages. Fried hominy. Clam broth Fellows' Menu Maker. Lunch. Calfs' head soup. Tomato bouillon. Lake trout, breaded, sauce proveu?ale, Julienne potatoes. Franktorts with hot potato salad Tomatoes, stuffed with crab, a la Creole. Flaked haddock with macaroni, Bourgeoise. Shred cabbage salad. CAFE SPECIALS. Breast of chicken ^ la Montebello. Fried shad roe. Gherkin sauce. Canada smelts en papilotle. Broiled oysters, celery sauce. Dinner. Split peas with celery. Consomme printaniere. Fillet of sole, au vin blanc, potatoes chateau. Chicken legs wiih corn fritters, cream sauce. Haricot of ox joints. Jardiniere. French pancakes with jelly. Roast veal and ham with dressing. CAFE SPECIALS. Braised sirloin of beef a I'Esterhazy. Frogs' legs saute, Bordelaise. Smoked beef tongue, raisin sauce. Broiled royal squab, au cresson. Shad roe with bacon, meuniere. Roast duck, apple sauce. Jl^edfiesday, April 2q. Breakfast Specials. Broiled shad. Codfish balls. Steamed finnan haddie. Corned beef hash, plain or with egg. Broiled pork spareribs. Chicken croquettes. Fried corn mush. Beef bouillon. Lunch. MuUigatawney. Consomme with vermicelli- Broiled whitefish, maitre d'hotel, Parisienne potatoes. Ragout of beef with stuffed tomato. Chicken cutlets, mushroom sauce. Orange fritters, claret sauce. Salade Franpaise. CAFE specials. Fresh crab meat, au gratin. Fried frog legs, tartar sauce. Broiled lamb kidneys with bacon. Pork tenderloin saute, with mushrooms. Beef Steak Dinner. Giblet with barley. Consomme with vegetables. Baked halibut, Genevoise sauce, potjtocroquettes Sirloin, pin bone, club, tenderloin, porterhouse steaks. Smothered onions. Creole, mushroom, and Bordelaise sauces. cafe specials. Potage St. Germaine. Crei.m of asparagus. Fried chicken with stuffed egg plant. Small tenderloin a la Bercy. Sweetbreads, broiled, k la Ju'ienne. Snipe, sur croustade, with jelly. Thursday, April jo. Breakfast Specials. Broiled fresh mackerel. Fried whitefish, tomato sauce. Hamburg steak with onions. Breakfast Specials — Continued, Fried or broiled sausages. Scotch woodcock. Chipped beef in cream. Fried hominy. Clam broth. Lunch. Cream of artichokes. Consomme Royale. Boiled lake trout, egg sauce, HoUandaise potatoes. Salted spareribs with sauer-kraut. Calf's head, en tortue. Lobster patties k la Cardinal. Lima bean salad. CAFE specials. Duck patties with green peas. Small fillets of beef with oysters. Broiled salmon steak, tartar sauce. Spaghetti ^ la Creole. Dinner. Tomato with corn. Consomm^ k I'Africaine. Pompano, saute, meuniere, potatoes Marie. Chicken pie en Feuilletage. Spaghetti a I'ltalienne. Ring puffs with peaches. Roast Iamb, mint jelly. CAFE specials. Puree Crecy. Consomme Colbert. Spanish mackerel, Fleurette. Chicken en casserole. Sweetbreads, larded, asparagus tips. Royal squabs, broiled, 4 la Crapaudine. (Split, breaded, broiled, brown sauce, olives, truffles.) Stuffed green peppers, provengale. Chicken pot pie. Boiled turkey, celery sauce. Friday, May j. Breakfast Specials. Fried perch with bacon. Broiled Delaware shad. Calf's liver with fried onions. Fried sardines with cress. Fried or broiled pork sausages. Rice croquettes. Fried hominy. Clam bouillon. Lunch. Cream of celery. Consomme en tasse. Fillets of salmon, sauce Royale, Duchesse potatoes Broiled pork chops, Robert sauce. Chicken croquettes, Bechamel sauce. Poached eggs with spinach puree. Shrimp salad. cafe specials. Chicken saule, a la Marengo. Veal chop, breaded, tomato sauce. Filet mignon a la Financiere. Compote of fruit with rice. Dinner. Clam chowder. Consomme Chiffonade. Baked red snapper with tomatoes, Cond^ potatoes. Pot roast of beef with noodles. Broiled squab on toast. Curried lobster, en bordure. Roast ham champagne sauce. cafe specials. Braised cushion of veal. Jardiniere. Turkey cutlets, sauce Perigueux. Epigramme of sweetbreads. Fillets of beef Ji la Dauphine (Larded, broiled, cockscombs, truffles; Perigueux sauce.) Fricassee of frogs' legs, en bordure. Boiled capon, oyster sauce. Fellows' Menu Maker. Saturday, May 2. Breakfast Specials. Broiled whitefish, parsley butter. Fried mackerel roe. Fried or broiled pork sausages. Curried giblets with rice. Roast beef hash with peppers. Scotch woodcock. Fried hominy. Celery bouillon. Lunch. Pot-au-feu. Consomme Julienne. Fried halibut, gherkin sauce, Long Branch potatoes Boiled salt pork with parsnips. Fricassee of veal with mushrooms. Macaroni and cheese. Macedoine salad. CAFE SPECIALS. Lobster croquettes a la Maryland. Fried frog legs, tartar sauce. Snipe a la Bigarade. Lamb kidneys and bacon, with peppers. Dinner. Puree of new carrots. Consomme D' Italic. Boiled sole, Dutch sauce, potatoes Anglaise. Haricot of lamb, Parisienne. Larded calves' liver with onions. Pineapple fritters, wine sauce. Roast mutton, caper cauce CAFE SPECIALS. Turkey broth with rice Consomme Celestine. (^hicken saute, a la Duse. (Jointed, fried in oil, finished in equal parts of madiera and tomato sauces, garnished with rissoto and diced arti- choke fonds.) Filet mignon of beef a la chipolata. Salmis of duck with olives. Ham a I'Alsacienne. (Braised with kraut and Frankforts; served on kraut; garnished with Frankforts; border of potato puree.) Roast goose, apple sauce. Dinner. Green turtle. Consomme printaniere Royale. Boiled black bass, HoUandaise sauce, potato puree. Broiled live lobster, chili sauce. Creamed sweetbreads, en croustade. New asparagus, sauce Mousseline. Roast stuffed goose, apple sauce. CAFE specials. Green turtle, liee. Consomme Comtesse. Cassolette of chicken a la Catalane (arrange a bed of tomatoed rice in cassolette, the sauteed chicken on the rice; ham; sweetbread; peas; sauce). Larded tenderloin of beef, flageolets. Lamb chops, stuffed, sauce Menthe. Frog legs breaded, tartar sauce. Roast loin of veal, Franpaise (garnish with stuffed tomato and Victoria potatoes). Sunday, May j. Breakfast Specials. Broiled fresh mackerel. Whitefish, breaded, tomato sauce. Sweetbread croquettes. Stewed kidneys with bacon. Fried oysters. Chipped beef with scrambled eggs. Fried corn mush. Lunch, Chicken k la Reine. Consomme en tasse. F»"ied lake trout, sauce Portugaise, Julienne potatoes. Veal tongue, poulette sauce. Short ribs of beef, horseradish sauce. Fried oyster plant, Italian sauce (white). Asparagus salad with salmon. CAFE specials. Cream of new tomatoes Broilec' pork tenderloin, Victoria potatoes (bread poik before broiling) Lamb s'eak with buttered corn. Soft shell crabs, sauce Remoulade. Grilled sweetbreads with bacon. Julienne. Monday, May 4. Breakfast Specials. Fried perch, meuniere. Broiled halibut steak, vert pre. Pork tenderloin saute, au beurre. Breaded lamb chops. Chicken hash with peppers Wiener Schnitzel. Fried hominy. Tomato bouillon. Lunch. St. Germaine. Consomme au riz. Pompano saute, Proven^ale, potatoes Chateau. Corned beef with spring cabbage. Ragout of lamb, Jardiniere. Apple fritters, au Xeres. German salad with Sardelles. CAFE SPECIALS. Grenouilles k. la Tartar. Filet mignon a la Bearnaise. Rib of veal, saute, Milanaise. Dinner. Puree Jackson, au Brunoise. Consomme St. Xavier. Fillet of sole, au vin blanc, potatoes HoUandaise. Beef a la mode, aux nouilles. Fricandeau of veal, macedoine. Rice croquettes, au gelee. Roast fowl with ham, sauce tomato. CAFE SPECIALS. Veal broth. Potage Andalouse. Consomme Imperial. Broiled royal squab with jelly. Oyster patties a la poulette. Tenderloin steak, sauce Trianon. Croquettes of crab meat, Aurora sauce. Breaded lamb chops, mint jelly. Roast turkey, cranberry sauce. 7'uesday, May 5. Breakfast Specials. Broiled whitefish, maitre d' hotel. Fried codfish cakes. Steamed finnan haddie, drawn butter. Corned beef hash. Hot soused pig's feet. Minced ham with scrambled eggs. Fried corn mush. Beef bouillon. Fellows' Menu Maker. Lunch, Cream of Bermuda onions. Qonsomme en tasse. Broiled pompano, nut brown butter, Saratoga chips Grilled pork chops, apple purfee. Devilled crabs in shell. Macaroni k la Toscane. Beet and potato salad. CAFE SPECIALS. Stewed chicken with rice, maderia sauce. Scalloped sweetbreads en coquille. Oyster patties a la Newberg. Soft shell crabs, Mayonnaise. Macaroni au grai in. Dinner. Ox kidney soup. Consomme Magenta- Boiled kingfish, sauce Normande.potatoes persilees Fricandeau of sweetbreads with spinach. Beef pot pie. Omelet Financiere. Boiled mutton with turnips, caper sauce. CAFE SPECIALS. Split pea Jardiniere. Consomme Comtesse. Codsteak saute, club style. (Season, flour, fry in oil; decorate edge with chopped parsley, lobster coral down centre; sauce Trianon around.) Stewed pigeon with French beans. Tenderloin steak with marrow, Bordelaise. Frog legs, breaded, tartar sauce. Fried spring chicken, corn fritters. Braised leg of mutton, Bretonne JVednesday, May 6. Breakfasp Specials. Broiled kippered herring. Broiled Manitoba whitefish, lemon butter. Fried honeycomb tripe, tomato sauce. Hashed poultry with peppers on toast. Ham rolls, sage sauce. Fried hominy. Mutton bouillon. Lunch. Cream of barley. Consomme with celery. Broiled silver bass with bacon, Parisienne potatoes New England boiled dinner. Brain cutlets, piquante sauce. Roquefort and Brie cheese ramequins. Cauliflower and Jardiniere salad. CAFE SPECIALS. Cream of cauliflower. Consomme aux choux. Tenderloin steak, glace, with egg. (Saute quickly, roll in demi glace; poached egg on top; gar- nish with mushrooms, and artichoke bottoms. ) Scalloped calf's brains, en coquille. Creamed celery stalks on toast. Dinner. Beef soup, Scotch style. (Diced beef, shred leeks' macedoine, sauteed together; little flour stock; boil; skim; then add oatmeal.) Salmon trout, stuffed and baked, potato croquettes. Braised capon, chipolata garnish. Veal tongue, tomato sauce. Cocoanut cream fritters, glace. Roast lamb, mint jelly. CAFE specials. Poule-au-pot. Consomme St. Xavier. Stuffed Spanish mackerel, chives sauce. Fricandeau of veal ^ la Milanaise. (Stuffed tomato, macaroni timbale, Italian sauce.) Breast of goose with glazed apples. cafe specials — Continued. Blanquette of chicken a la Princesse. with peas and asparagus tips \ Fresh mushrooms with fine herbs, Roast ham, champagne sauce. 23 (Garnish under glass. Thursday, May 7, Breakfast Specials. Broiled halibut steak, parsley butter. Fried mackerel roe, tomato sauce. Calf's brains, sautfe, tartar sauce. Mutton cutlets, breaded, mushroom sauce. Corned beef hash, plain or with egg. Chipped beef in cream. Fried corn mush. Beef bouillon Lunch. Cream of asparagus. Consomme with spaghetti- Lake herring, saute, meuniere, French fried potatoes. Spanish beefsteak. (Season; fry in oil; take up into sautoir; add green peppers, chives, onions, tomatoes and Espagnole; simmer till tender.) Scalloped cauliflower au gratin. Chicken salad. Sweetbread cutlets, mushroom sauce. CAFE specials. Cream of little neck clams. Consomme of fowl. Lobster a la Newberg, en casserole. Broiled sweetbreads on toast, truffle sauce. Small tenderloin steak, cheron. Fruit charlotte, sauce Doree. Dinner Puree of beans, aux croutons. Consomme with barley. Fillets of flounder, anchovy cream sauce, potatoes chateau. Braised ox tails with vegetable. Stuffed German pancake with creamed spinach. Pork tenderloin, candied sweet potatoes. Blueberries en bordure. Roast squab with jelly. CAFE specials. Cream of mushrooms. Beef and celery bouillon. Grilled bluefish, maitre d'hote), Duchesse potatoes. Boiled capon with rice, mushroom sauce. Calf's head a la Royale. (Slices on a mould of forcemeat; garnish with mushrooms, truffles, cocks' combs, and poulette sauce.) Fried frog legs, tartar sauce. Roast duck with glazed new turnips. Friday, May S. Breakfast Specials. Whitefish, breaded, Genevoise sauce. Broiled trout, au naturel. Picked salted codfish in cream. Omelet with crab flakes. Roast beef hash in gravv on toast. Salt pork and fried apples. Fried hominy. Clam bouillon. Lunch. Cream of sweet corn. Pot-au-feu. Boiled chicken halibut, clam sauce, potatoes Hollandaise. Lamb stew h I'lrlandaise. Rissoles of turkey, poulette sauce. Small tenderloin steak, mushroom sauce. Farina fritters, apricot sauce. Lettuce and tomato salad. H Fellows' Menu Maker CAFE SPECIALS. Creme Franfaise (Cream of chicken made with chicken stock, containing quenelles, peas and tapioca. ) Breast o£ duck en salmis, with olives. Calf's head a la Cavour. (Serve with tomato sauce, sliced olives and fancy croutons ) Devilled crabs, tartar sauce. Dinner. Bisque of clams. Consomme Andalouse. Newfoundland cod, baked, oyster sauce, potatoes Julienne. Beef a la mode with potato cakes. Chicken pot pie, family style. Macaroni and cheese, Napolitaine. French toast, wine sauce. Boiled corned beef with cabbage. CAFE SPECIALS. Cream of oysters Consomme Chatelaine, Broiled salmon steak, Montpelier butter. Scalloped fresh lobster, au gratin. English mutton chop, browned new potatoes, Breast of chicken with quenelles, cucumber puree. Broiled sweetbreads andlamb kidneys, rice tim- bale. Roast chicken, stuffed, Hanover sauce. Saturday, May g. Breakfast Specials. Boiled pickerel oyster sauce. Broiled whitefish, maitre d'hotel. Deerfoot Farm sausages, pan gravy. Scotch woodcock. Hashed mutton with peppers. Breaded lamb chops, tomato sauce. Fried farina mush. Celery bouillon. Lunch. Chicken broth with rice. Consomme en tasse. Skinned perch, fried with salt pork, chip potatoes. Curried duck giblets with rissoto. Sweetbreads in cases, Montglas. Salted spareribs with sauerkraut Apple fritters, rum sauce. Oyster plant salad. CAFE specials. Pur^e of new green peas (add a bunch of mint to the peas when boiling). Lamb chops, stuffed, k la Nelson. Broiled lamb kidneys with bacon. Honeycomb tripe a la Creole. Stuffed egg plant, au gratin. Dinner. Tomato gumbo Consomme with quenelles. Broiled jumbo whitefish, Ravigote sauce, potatoes Marie. Stewed chicken with dumplings, macedoine. Veal and ham croquettes, piquante sauce. Queen fritters, almond sauce. Roast young pig with fried apples. CAFE specials. Crab gumbo. Consomm^ Desclignac. Canada smelts, au gratin, white wine sauce. Chicken saute a la Royale. (Serve on bed of tomatoed rice; mushrooms and peas at the end; sauce around ) Braided sirloin with buttered noodles. CAFE SPECIALS— Continued. Little pig pork chops, apple puree. Spaghetti a la Toscane. (Spaghetti with beef gravy, shred peppers, sliced frankforts, par- mesan. ) Roast veal with ham, tomato sauce, Suiiday, May lo. Breakfast Specials, Broiled lake trout, parsley butter. Steamed finnan haddie, drawn butter. Fried sardines with watercress. Grilled pork tenderloin, curry sauce. Chicken hash on toast. Pickled lamb tongues, hot potato salad. Fried corn mush. Beef bouillon. Lunch. Cream puree of new carrots. Consomme Julienne. Broiled Spanish mackerel, lemon butter, Long Branch potatoes. Short ribs of beef, glazed, with macaroni. Club sandwich. Shrimp patties i la Cardinal. Pear fritters, sherry wine sauce. Chiffonade salad, cafe specials. Ox-tail a lAnglaise. Consomme with poached egg. Scalloped chicken en Coquille. Devilled leg of goose, Colbert sauce. (Mask the leg with butter mixed with dry mustard, pep- per, "Worcestershire sauce and chutney; then bread it, broil, and serve with Colbert sauce.) Dinner. Spring vegetable. Consomme a I'lndienne, (Dried artichokes and eggplant, rice, chicken, curry,) Fillets of striped bass, maitre d'hotel, Duchesse potatoes. Leg of veal, larded and braised, mushroom sauce. Philadelphia squab with cress. Asparagus, drawn butter. Koast capon, bread sauce. CAFE specials. Cream of Romaine lettuce. Consomme Brunoise. Broiled stuffed lobster, Remoulade. Braised capon, Napolitaine. (Serve with a Velout^ sauce, containing small macaroni, truffle peel- ings and pistachio nuts.) Chicken stuffed with oysters, en casserole. Tenderloin of beef k la Reforme. (Serve with madeira sauce, containing Julienne cut car- rots, ham, truffles and white of eggs.) Sweetbreads a la Pontell. Roast spring lamb, mint jelly. Monday, RTay ji. Breakfast Specials. Broiled whitefish. Fried panfish. Boiled salt mackerel. Brochette of chicken livers and bacon. Roast beef tiash with peppers. Fried brain cakes, tomato sauce. Fried hominy. Chicken bouillon. Lunch, Vermicelli with tomatoes, Ve?l broth with rice. Fillets of kingfish, au gratin, chip potatoes. Minced beef i. la Portugaise. (Cold beef minced, stewed; garnished with timbale of rice and stuffed tomato.) Fellows' Menu Maker. 25 Lunch — Continued. Baked celery with cheese. Mushroom omelet, au madere. Romaine salad, fruit dressiug. CAFE SPECIALS. Puree Jackson. Frog legs with mushrooms, au gratiu. Small tenderloin steak; Bercy. Broiled veal chop, maitre d' hotel. Dinner. Mock turtle. Consomme de Stael. (Column-cut bread croutons, chicken stock, chicken quenelles.) Baked sea trout, tomato sauce, potato Bernhart. Larded sirloin a la Germaine. (Braise with vege- tables and a few caraway seeds; garnish with potatoes thru bag and tubes, stuffed cabbage or Brussels sprouts, and Veloute sauce, flavored with anchovy essence.) Sweetbread cutlets, Nivernaise. Apricots with creamed rice. Roast veal with dressing. CAFE SPECIALS. Giblet with rice. Consomme de Volaille. Chicken stewed in cream, asparagus points. Larded tenderloin of beef, Cherbourg. (Garnish with potato croquette, artichoke bottom, filled with macedoine; timbale of cabbage; sauce of equal parts demi-glace and tomato.) Compote of squabs en cassolette. Prunelles a la Conde. Roast turkey, cranberry sauce. Tuesday. J/ay 12. Breakfast Specials. Fried lake herring, meuniere. Broiled fresh mackerel. Codfish cakes, cream sauce. Grilled pork tenderloin. Minced tongue on toast. Fried farina mush. Lunch. Puree of lima beans. Filleted trout fried with bacon, Julienne potatoes. Beef stew, Franpaise. (Equal parts of jellied calf's head and feet with beef; stew till very tender; add espagnole and shred green pep- pers. Serve en bordure.) Patties of scrambled brains. Creamed haddock flakes on toast. (Garnish with quartered hard boiled eggs.) Lettuce and spring onion salad. CAFE specials. Potage a la Bonne-Femme. Consomme Brunoise, Royale. Fillet of pompano, Joinville. Ribs of spring lamb, new peas. Fillet of beef, pique, Mirabeau. (Maitre d'hotel butter; garnish with filleted anchovies, stuffed olives and watercress.) Fried calf's brains, tartar sauce. Braised capon ^ la Chipolata. Roast duck, apple sauce. Scotch woodcock. Mutton bouillon Tomato bouillon. cafe specials. Printaniere Royale. Lamb chops, en foie gras. Bouchees 4 la Reine. Roast snipe with grilled tomatoes. Dinner. Chicken with okra. Clear Spring. Boiled salmon, lobster sauce, potatoes Hollandaise. Braised ham with spinach. Mutton cutlets, cucumber sauce. Tomatoes au gratin. Fried bananas, cocoanut sauce. Roast spring chicken. Giblet sauce. Wednesday Breakfast , May 13. Specials. Broiled halibut. (Bread; broil; Fried perch with bacon. Creamed codfish on toast. Tomatoed sausage cake. Grilleci pork spareribs. Corned beef hash, plain or with egg. Fried corn mush. Beef bouillon. Lunch. Cream of cauliflower. Consomme a I'orge. .Boiled fresh cod, egg sauce, potatoes natural. Breast of lamb, curried, with rice. Hungarian goulash en bordure. Chicken croquettes, mushroom sauce. Tomato and asparagus salad. CAFE specials. Puree Freneuse Chaudfroid of duck, Bigarade. Souffles of chicken, poulette. Broiled calf's head, Italienne. brown Italian sauce ) Dinner. Puree of Mexican beans. Consomme Solferino- Stuffed Canada smelts, tomato sauce, Parisienne potatoes. Chicken saute with green peas. (Serve on mold of mashed potatoes; sauce over; peas around.) Sweetbreads, glace, button mushrooms. Jenny Lind pancakes, aux confiture. Roast mutton, currant jelly. CAFE SPECIALS. Cream of tomatoes with shell macaroni. Consomme Duborg. Fried fillets of sole, tartar sauce. Chicken saute, Delmonico. (Saute in tomatoed Espagnole; garnish with artichoke bottoms filled with minced peppers, and sliced truffle on top; serve en bordure of potato croquette mixture.) Soft shell crabs on toast, sauce Ravigote. Tender'oin steak a la Hollandaise. Cauliflower au parmesan. Sweetbreads, larded, with truffles. Boiled fowl with bacon, parsley sauce. Thursday, May 14. Breakfast Specials. Broiled smoked whitefish. Codfish cakes. Fried trout, breaded. Baked pork and beans, brown bread. Stewed chicken livers with mushrooms. Roast beef hash with peppers. Fried hominy. Celery bouillon. 26 Fellows' Menu Maker. Lunch. Onion soup, cheese croutons. Consomme en tasse- Redsnapper au court-bouillon, new potatoes. Brisket of beef with vegetables. Spaghetti with cheese. Fried honeycomb tripe, Creole sauce. Buttered apples on toast. Iced cucumbers with watercress. CAFE SPECIALS. Cream of asparagus. Irish stew with dumplings. Macaroni with lamb kidneys. Tenderloin steak k la Grecque. (Garnish with stewed okra, fried egg plant; Bearnaise on top; madeira sauce around.) Frog legs, sautes with peppers. Dinner. Cream of tomatoes. Consomme Rivoli. Broiled pompano, au beurre noisette, potatoes Brabanponne. Larded round of beef, Napolitaine. (Garnish with a timbale of macaroni and Parmesan.) Baked calf's head with quenelles. Fried frog legs, tartar sauce. Roast loin of pork, apple sauce. CAFE SPECIALS. Poule-au-pot. Consorhme Italienne. Planked shad with roe, en bordure. Larded capon ^ la Regence. (Garnish with Paris- ienne vegetables and mushrooms. ) New England boiled dinner. Saddle of lamb with flageolets. Patties k la Financiere. Casserole of sweetbreads, garni. Roast loin of pork, apple sauce. Friday, ^/ay zj". Breakfast Specials. Broiled bluefish, maitre d'hotel. Steamed finnan haddie. Clam pancakes. Poached eggs on anchovy toast. Broiled fresh pig's feet. Breaded lamb chops. Fried corn mush. Lamb's head broth. Lunch. Bouillabaisse. Consomme with shell macaroni. Boiled bass, sauce Hollandaise, potato puree. Grenadins of veal, sauce Provencpale. Scalloped lobster, au gratin. Oyster fritters, sauce Normande. Eggs k la Bechamel. Lima bean salad. CAFE SPECIAL!. Clam broth with crab flakes. Poached eggs with spinach pur^e. Fricassee of codfish and oysters, aux fleurons. Boiled calf's tongue, vinaigrette. Curried sweetbreads with rice. Dinner. Coney Island clam chowder. Consomm^ Poisson Broiled salmon trout, anchovy butter, Parisienne potatoes. Baked live lobster, chili sauce. Creamed sweetbreads en croustade. Pork tenderloin, sauti^, browned sweet potato. Boiled chicken, oyster sauce. Celery patties. CAFE SPECIALS. Lobster a I'Anglaise. Consomme Gambetta. Fillets of bluefish, Venitienne. (Saute with mush- rooms, shallots, white wine, sliced tomatoes, tomato sauce.) Tenderloin of beef with fresh mushrooms. Breast of chicken a la Cleveland. (Arramge the breasts around tomatoed rice; pour over poulette sauce, containing chives, truffles, mushrooms and minced pimentoes.) Fried cod steak, anchovied Creole sauce. Devilled lobster en coquille. Roast capon with rice, Veloute sauce. Saturday, May i6. Breakfast Specials. Broiled whitefish, maitre d'hotel. Flounder fried in butter. Chipped beef in cream. Pickled lamb tongues, potato salad. Creamed chicken hash Breaded veal chops. Fried hominy. Beef bouillon, Lunch. Scotch mutton broth. Tomato bouillon. Broiled fresh mackerel, parsley butter. Long Branch potatoes. Fricassee of lamb, new butter beans. Beef croquettes, Italian sauce. Green corn on cob, drawn butter. Devilled crabmeat in shell. Sweet potato salad. cafe specials. Cream of leeks. Sardines on toast k la Nansen. (Anchovy toast, poached egg in centre; fried sardines in their oil, crossed round egg; garnish with water- cress and olives ) Veal and ham pie, Fraufaise. Shad roe with bacon, Creole. Small tenderloin steak, Chipolata. Dinner. Chicken gumbo. Consomm^ Princesse Fried halibut steak, Spanish sauce. Gastronome potatoes. Leg of mutton Ji la Bretonne. Curried pork tenderloin with rice. Rissoles of capon, mushroom sauce. Orange fritters, claret sauce. Roast ham, champagne sauce. CAFE specials. Cream of green corn. Consomm^ Monte Carlo. Fillets of kingfish, Maintenon. (Poach the fillets in white wine; serve with lobster sauce; gar- nish with blanched oysters, quenelles, and Hollandaise potatoes.) Royal squab, sur croustade, grape jelly. Stuffed German pancake, tomato farci Braised capon k la Godard. (Garnish with cocks- combs, truffles, quenelles and sweetbread.) Boiled calf's brains, poulette. Broiled chicken legs with bacon, mushroom sauce. Roast ham, champagne sauce, Sunday, May i-j . Breakfast Specials, Broiled weakfish. lemon butter. Fried whitefish, meuniere. Kippered herring, au four. Fellows' Menu Maker. Breakfast — Continued. Hashed poultry with peppers, en croustade. Creamed lobster on toast. Hamburgh steak. Fried corn mush. Tomato bouillon. Lunch. Puree of turnips with sago. Bouillon blanc. Fried sea trout, anchovy sauce, potato chips. Emince of veal with mushrooms. Omelet with tomatoed rice. Minced chicken with lettuce sandwich. Patties of buttered shrimps. Nantaise salad. CAFE SPECIALS. Chicken Hanovrienne. Minced cutlets of capon. Julienne. Summer squash, stuffed, D'Uxelles. Haricot of ox joints, Parisienne. Chicken ragout with sweetbread, (garnish with peas). Dinner. Tomato with rice. Consomme aux haricot verts. Stufied salmon trout, sauce Aurore, potatoes Brabant. Braised sirloin k la Flamande. (Garnish with paupiettes of cabbage Parisienne carrots and turnips, diced bacon and sliced Frank- forts in brown sauce.) Forcemeat cutlets with green peas. Broiled sweetbreads, asparagus tips. Pineapple fritters, Curapoa sauce. Roast duck apple sauce CAFE specials. Potage D'Orsay. (Equal parts of Bechamel and cream of asparagus, diced breast of pigeon and pigeon egg. ) Clear green turtle with quenelles. Boiled turbot. Royal sauce, lattice potatoes. Larded tenderloin of beef, Jardiniere. Chicken k la Providence. (Rich fricassee; gar- nish with flageolets, lima beans, and peas of carrots.) Salisbury steak, Parisienne potatoes. Brochetteof lamb fries and sweetbread, Italienne. Braised celery on toast, marrow sauce. Roast turkey with sweet potatoes. iVonday, May i8. Breakfast Specials. Lake Geneva Cisco, meuniere. Broiled Boston flounder. Codfish balls. Hashed duck with green peas. Broiled pigs' feet. Lamb's liver with smothered onions. Fried farina mush. Bouillon in cup. Lunch. Potage Cussy, (equal parts of Velout^ and light Espagnole, small glazed onions, croutons, and a little parmesan cheese, with half a pint of brandy). Celery broth. Fried porgies, au beurre noisette, potatoes Marie. Spiced shoulder of mutton, piquante sauce. Macaroni with spinach k la Bolognese. Orange custard fritters, fruit sauce. Waldorf salad. CAFE SPECIALS. Split pea with celery. Fried spring chicken with green corn fritters. Small tenderloin k la Trianon. Roast calf's brains, fines herbes sauce. Fried frog saddles, tartar sauce. Dinner. Family soup, (pieces of fresh and cooked meat, celery, parsley, onion, leek, carrot, potatoes, barley.) Consomme with green corn. Stuffed perch, chutney cream sauce, potatoes Anglaise. Leg of salt pork with parsnips. Ragout of turkey wings, potato croquettes. Veal croquettes, creamed flageolets. Compote of greengage plums. Roast spring lamb, mint sauce. CAFE SPECIALS. Turkey broth with noodles. Consomme Mikado, (diced lamb, veal, chicken, rice, green peppers, poultry stock). Chinook salmon steak; potatoes Chateau. Stuffed breast of chicken, perigord, (cold breast spread with foie gras, breaded, baked; truffle sauce). Fresh crab flakes k la Newberg. Broiled ox-tails, piquante sauce. Larded tenderloin of beef a I'Orsini. Roast chicken, giblet sauce. Tuesday, May ig. Breakfast Specials. Broiled Lake Superior whitefish. Fried ocean herring. Omelet with shad roe. Corned beef hash, plain or with egg. Breaded lamb chops. Scotch woodcock. Fried corn mush. Veal bouillon. Lunch Tomato with rice. Consomme en tasse. Black sea bass, boiled, egg sauce, HollandEise potatoes. Stewed chicken a I'lndienne. (Serve on rice, garnish with crisp onions, rolled bacon and quartered hard boiled eggs.) Beef heart, stuffed, horseradish sauce. Patties a la Toulouse. Rice fritters, cranberry sauce. Parisienne potato salad. cafe specials. Cream Carmelite. Filleted mackerel a la Mornay. Hashed turkey ala Royale. Shrimps in jelly, iced tomatoes. Lamb cutlets with new carrots. Dinner. Puree of kidney beans, Ecarlate. Consomme Racines. Broiled Delaware shad, maitre d'hotel, Reitz potatoes. Fricandeau of veal, macedoine. Lamb pot pie, Parisienne. Curried ox-tails with rissoto. Spanish puffs a la Vanille. Roast stuffed chicken, giblet sauce. cafe specials. Live lobster chowder. Consomme Suedoise. (Serve with a croustade filled with Brunoise, peas, flageolets, par- mesan ) Planked cod steak, club style. Leg of mutton, Portugaise. (Roast; garnish with stuffed tomato, rice timbale, and navy beans in brown sauce.) 28 Fellows' Menu Maker CAFE SPECIALS — Continued. Tenderloin of beef, Nivernaise. Small chicken pies, French style. Fried stuffed sweetbreads k la D'Uxelles. Boiled turkey with ham, Veloute sauce. Wednesday, Alay 20, Breakfast Specials. Broiled whitefish, maitre d'hotel. Fried porgies with bacon. Salt mackerel, boiled or broiled. Minced veal with poached egg. Breaded pork chop, tomato sauce. Saute of chicken livers. Fried hominy. Celery bouillon. Lunch. Puree of green peas, Princesse, (contains Royal custards made with cream of rice and egg yolks) . Consomme aux flageolets. Boiled perch, shrimp sauce, HoUandaise potatoes. Lamb tongues with spinack, Ecarlate. Croquettes of chicken, AUemande sauce. Ox marrow patties, fines herbes sauce. Bermuda onions, glazed, ^ I'Espagnole. Salade japonaise. CAFE specials. Puree of asparagus, St. George. (Contains Julienne cut tongue and chicken quenelles.) Lamb chop, bread-crumbed, stewed celery. Fillets of duckling with green peas. Smoked ox tongue with sauer-kraut. Hamburgh steak, Italian sauce. Dinner. Puree Mongole Consomme au Creole. Baked pike, piquante sauce, Duchesse potatoes. Chicken with noodles a I'Allemande. Grilled pork cutlets, sauce Robert. Haricot of mutton, Nivernaise. Banana fritters, citron sauce. Roast spring lamb, mint sauce. CAFE SPECIALS. chicken a la Bearnaise (See March 12 :h). Consomme Desclignac. - Boiled fresh mackerel, gooseberry sauce (green gooseberries, boiled, pureed; mix in butter sauce). Chicken saute i I'Algerienne. Braised shortribs of beef ^ la mode. Fillet of veal ^ la macedoine. Broiled pork tenderloin, sage and apple sauces. Roast spring lamb, mint sauce. Thursday, May 31. Breakfast Specials. Grilled perch, maitre d'hotel. Fried lake herring. Creamed picked codfish on toast. Roast beef hash. Broiled fresh pigs' feet. Fried or broiled sausages. Fried corn mush. Clam bouillon. Lunch. Vermicelli with tomatoes. Consomm^ with celery. Crimped trout, lobster sance, potatoes persilees. Mutton cutlets with puree of turnips. Croustades It la Reine. Beef stew with potato pancakes. Creamed oyster plant aux fleurons. Sweetbread salad. CAFE SPECIALS. Puree Faubonne. (Green peas puree containing braised lettuce, green peas, diced cucumbers.) Veal kidneys, breadcrumbed, maitre d'hotel. Epigramme of lamb, asparagus tips. Chicken and tongue, with cauliflower. Croustades of marrow, Bordelaise. Dinner. Chicken a la Malmaison. (See March 22nd.) Consomme an sago. Fillet of halibut, shrimp sauce, potatoes Gastro- nome. Braised leg of mutton, Soubise. (Serve with a puree of onions and potato croquette.) Stewed breast of veal. Jardiniere. Creamed chicken with rice border. Rice cakes with pitted cherries. Roast duck, apple sauce. CAFE SPECIALS. Cream of barley. Jardiniere Consomme a I'lndienne. Cod steak, poached in white wine, HoUandaise sauce. Fried spring chicken, Lyonnaise. (Cut in joints, season, fry in oil; serve with Lyonnaise sauce.) Lamb cutlets sautes, with cucumber. Larded rib of veal, broiled, mushroom sauce. Sweetbreads a la Conti. (Braised, served on ' croustade, garnished with quenelles, mush- rooms, Perigueux sauce.) Roast capon, cranberry jelly. Friday, May 22. Breakfast Specials. Finnan haddie, boiled or broiled. Fried smelts with bacon. Broiled fresh mackerel. Lamb fries, breaded, tomato sauce. Corned beef hash with e^g. Scotch woodcock. Fried farina mush. Clam broth in cup. Lunch. Cream of rice. .Consomme Colbert. Fried fillets of trout, Italian sauce, Julienne potatoes. Veal pot pie, Parisienne. Lobster with spaghetti, au gratin. Shad roe with scrambled eggs. Bell fritters, sauce Sabayon. Salmon mayonnaise with cold slaw. CAFE SPECIALS. Cream of veal, HoUandaise. (Contains peas of carrots, turnips and cucumber, green peas, French beans ) Ragout of lamb with rissoto. Boneless pig's feet, Richelieu. (Bone, stuff and mask with D'Uxelles; bread; broil, serve with brown onion sauce and quenelles.) Poached eggs on anchovy toast. Crab flakes It la Maryland. Dinner. Puree of new carrots, Stanley. (Contains green peas and chicken quenelles. ) Consomm(^ D'ltalie Fresh cod, crimped and baked, oyster sauce potatoes Victoria. Chicken legs, larded and stuffed, Financiere. Braised celery on toast, Espagnole. Soft shell crabs, tartar sauce Compote of pineapple with rice. Roast mutton with browned potatoes. Fellows' Menu Maker. 29 CAFE SPECIALS. St. Germaine. Consomme Brunoise. Baked pickerel, Italian sauce. Fillets of duckling with glazed new turnips. Capon al'Ivoire, (garnish with quenelles, Supreme sauce). Braised ham with new spinach. Saddle of lamb a la Godard. Loin o£ pork, apple sauce. Saturday, JJay 3J, Breakfast Specials. Fried whitefish, plain or tomato sauce. Broiled perch, parsley butter. Steamed tinnan haddie. Pickled pig's feet, hot potato salad. Lamb kidneys with bacon. Chicken hash on toast. Fried hominy. Mutton bouillon. Lunch. Ox palate a I'Anglaise. Consomme Printaniere. Broiled v/eakfish, au naturel, Reitz potatoes. Salt pork with apples, Southern style. Braised celery a I'Espaguole. Calf's brains, breaded, tomato sauce. Saute of giblets en bordure. Cucumber and watercress salad. CAFE SPECIALS. Pur^e of beans, aux croutons. Minced cutlets of capon, asparagus tips. Roast loin of veal, cream sauce. (Made of white consomme. ) Larded sweetbreads with stuffed cucumbers. Croutons of marrow with fine herbs. Dinner. Spring vegetable. Consomme with rice and peas. Boiled red snapper, Venitian sauce, (Allemande sauce, containing tarragon leaves, nutmeg and tarragon vinegar), potatoes Anglaise. Minced chicken with macaroni. (Cream the mince and make a border of the macaroni. ) Braised leg of mutton, Jardiniere. Breast of veal k la Chipolata. French toast, wine sauce. Roast ham, champagne sauce. cafe specials. Potage a la Russe. (See March 17th.) Tomato bouillon. Broiled salmon steak, caper sauce. (Make the sauce with consomm^, add anchovy essence and lemon juice ) Braised leg of mutton, new potatoes rissolees. Broiled stuffed chicken legs, tartar sauce. (Stuff, braise, bread, broil; serve with tartar sauce on lettuce ) Tenderloin of beef a la Windsor. (Garnish with peas and potatoes chateau.) Hungarian goulash en bordure. Roast fowl, Soubise sauce. Sunday, May 24. Breakfast Specials. Fried panfish, chip potatoes. Broiled Mackinaw trout. Kippered herring, au citron. Corned beef hash, browned. Smoked beef in cream. Imported frankfurters. Fried corn miish. Chicken broth. Lunch. Tomato puree. Consomm^ aux Lasagnes. Fresh caught perch, fried, Ravigote sauce, Parisienne potatoes Veal cutlets a la Duchesse. (Larded, coated with ham sauce, breaded, fried, garnished with shred tongue and mushrooms in Allemande sauce, tomato sauce around.) Hashed turkey with poached egg. Croustade of lamb fries. Pear fritters, brandy sauce. Celery mayonnaise. cafe specials. Puree of new peas, Victoria. (Contains diced chicken breast and quenelles ) Supreme of chicken breast, Perigueux. (Garnioh the Supreme with decorative slices of truffles. ) Stuffed shoulder of veal, macedoine. Salisbury steak. Parisienne potatoes. California apricots & la Conde. Dinner. Giblet Hanovrienne. (See March 24th.) Consomme Chiffonade. Brock trout a I'Aurore, potatoes Chateau. (Blanch, dip in Allemande sauce, arrange in pan, grate egg yolks all over, bake; serve with Aurora sauce.) Broiled veal chop with stufied tomato Fricassee of chicken, en Feuilltage. Soft shell crabs a la Remoulade. Celery fritters ^ la Villeroi. ( Braise, mask with Allemande, bread, fry; serve with fried parsley.) Roast Philadelphia squab, au cresson. cafe specials. Green turtle i 1' Anglaise Consomme Florentine. Pompano saute, meuniere. Sweetbreads with fresh mushrooms en bordure. Philadelphia capon, Parisian sauce. (Allemande tinted pink with lobster coral, glaze, sliced truffles ) Filet mignon of beef a la Bercy. Salmis of snipe, aux petits pois. Koast goose, glazed apples. Monday, May 2^. Breakfast Specials. Broiled deep sea herring. New England codfish hash. Creamed shrimps with rice. Stewed mutton with tomatoes. Breaded lamb chops. Smoked whitefish. Fried corn mush. Beef bouillon. Lunch. Potage a la Madeline, Bouillon en tasse. Lake trout k la Provenpale, potato puree. Fresh crab meat, au gratin. Blanquette of veal, poulette. Poached eggs in spinached tomatoes. Egg plums in syrup with rice. Asparagus and new carrot salad. CAFE specials. Chicken ^ la Messinoise. Broiled spring chicken, corn fritters. Braised ribs of mutton, glazed turnips. Frogs' legs, sautes, HoUandaise. Minced turkey with poached egg. 30 Fellows' Menu Maker. Dinner. Potage a la Reine. Consomme Bouquetaire. Baked muskallonge a la Portugaise. potatoes poisson. Broiled spring chicken. Sweetbread patties, Comtesse. Leg of salted pork k I'Allemande. (Garnish with sauerkraut and glazed vegetables in Poivrade sauce.) Pineapple fritters, wine sauce. Roast lamb, mint sauce. CAFE SPECIALS. Onion au gratin. Consomme Beauvilliers. Live lobster, Sous Cloche. Fricassee of capon a la Royale. Broiled veal sweetbreads k la Colbert. Fresh mushrooms, farcies au beurre. Pork tenderloin, saute, with fried apples. Stuffed turkey, cranberry sauce. Tuesday, May 26. Breakfast Specials. Kippered herring. Fried perch with bacon. Broiled pickerel, butter sauce Roast beef hash with peppers Broiled fresh pigs' feet. Chipped beef in cream. Fried hominy. Tomato bouillon. Lunch. Split pea, macedoine. Consomme with rice. Broiled silver bass, Italian sauce. Long Branch potatoes. Turkey hash with mushrooms, aux Fleurons. Lobster croquettes, Bechamel. Curry of lamb with rice. Spaghetti Napolitaine. German potato salad. CAFE SPECIALS. Mock turtle with quenelles. Chicken pie, individual. Tenderloin steak with marrow, Bordelaise. Braised ham a la macedoine. Compote of fresh fruits. Dinner. Puree of new tomatoes. Consomme %. I'ltalienne' Baked sea trout, Creole sauce, Parisienne potatoes Leg of mutton with glazed new carrots. Chicken pot pie. Boiled fresh beef h. I'Ecarlate. Raspberry fritters, sauce Ecumante. Roast pig with dressing, apple sauce. CAFE SPECIALS. Pur^e of Mexican beans. Consomme Duborg. Baked bluefish au gratin. Fricandeau of veal, St. George. (Madeira sauce, mushroom.'!, chicken quenelles, sweetbreads.) Breast of chicken, curried, with rice. Braised ox-tails with vegetables. Pickled pig's feet, St. Menehould. (Braise, bone, stuff, bread, broil; piquante sauce. Roast duck, stuffed, French peas. ]Vcdnesday, Afay 3-j. Breakfast Specials. Broiled whitefish, vert pre. Fried lake herring. Finnan baddie, drawn butter. Hashed lamb on toast Codfish cakes with bacon. Crab croquettes. Fried corn mush. Celery bouillon. Lunch. Creme d'ltalie. Consomme en tasse. Fried whitefish, tomato sauce, Saratoga chips. Poultry giblets with potato croquettes. Brain cakes with kidney beans. Irish stew. Romaine, fruit dressing. Apricot cobbler. CAFE SPECIALS. Mutton broth with barley. Brook trout a la meuniere. Stuffed breast of veal a la Toulouse. Leg of spring lamb k I'Anglaise. (Boil; caper sauce; garnish with mashed turnips and new carrots.) Fresh crab meat devilled, en coquille Cherry fritters, au kirsch. Dinner. Mock turtle. Consomme Indienne. Boiled salmon trout, egg sauce, potatoes HoUand- aise. Larded tenderloin of beef with flageolets. Chicken patties with new peas. Macaroni and cheese, au gratin. Asparagus, drawn butter. Boiled fowl with bacon. CAFE SPECIALS. Strained Creole gumbo. Consomme Celestine. Boiled turbot, lobster sauce. Breast of chicken a la Kitchener. (Breast and slice of ham, fried a light color; served with fancy crouton between; diced mangoes, sim- mered in Espagnole for sauce. ^ Baked Westphalia ham, Financiere. Capon with tongue i I'Anglaise. (Garnish with cauliflower in Bechamel sauce.) Braised ribs of lamb, stuffed tomato. Roast leg of veal with dressing. Thursday, May 28. Breakfast Specials. Fried perch, breaded. Boiled or broiled salt mackerel. Creamed salt codfish with egg. Fried pork kidneys with salt pork. Ragout of beef with peppers. Brochette of chicken livers. Fried pearl hominy. Beef bouillon. Lunch. Cream of giblets. Consomme Royale. Broiled Spanish mackerel. Anchovy butter, Conde potatoes. Veal and ham pie, Bouergoise. Minced tongue sandwich. Curried sweetbreads with rice. Queen fritters, brandy sauce. Lobster salad. CAFE SPECIALS. Cream of cauliflower. Chicken quenelles, mushroom sauce. Patties of foie gras, Richelieu. Minced ham with macaroni, au gratin. Shad roe with bacon. Dinner. Potage Parmentier. Consomme with macaroni. Fried smelts, tartar sauce, Parisienne potatoes. Braised sirloin of beef, Albert sauce. (Veloute horseradish, tarragon vinegar, dry mustard, chopped parsley, liason.) Lamb fries, breaded, provengale sauce. Fellows' Menu Maker. 31 Dinner — Continued. Fricassee of veal, potato croquette. Rose cream fritter, an curafoa. Roast duck with turnips. CAFE SPECIALS. Potage Alexandrina. Consomme Printaniere Royale. Broiled herring, mustard sauce. Breast of fowl, pascaline sauce. (Veloute, minced mushrooms, white wine, parsley, liason.) Braised veal with creamed spinach. Fillet of beef li I'Anglaise. (Garnish with browned new potatoes, fresh grated horseradish, demi- glace ) Broiled squab a la Crapaudine. Roast young chicken, giblet sauce. Friday, May 2g. Breakfast Specials. Broiled black bass. Fried Wisconsin croppie. Salt cod in cream. Tripe k la Creole. Devilled crabs in shell. Chicken hash on toast. Fried corn mush. Clam bouillon. Lunch. Cream of lobster. Consomme court-bouillon. Boiled lake trout, parsley sauce, creamed potatoes. Salmon croquettes, cardinal sauce. Fried veal chops, Italian sauce. Shoulder of mutton, Bretonne sauce. {Brown onion puree, mixed with consomme and brown sauce.) Victoria plums in fibre cups. French endive salad, CAFE SPECIALS. Cream of clams. Broiled Delaware shad, maitre d'hotel. Flaked salmon with egg en coquille. Frankforts with Parisienne potato salad. Small fillet steak a la Mirabeau. Bouchees of sardines. (See "Selection of Dishes,'' page 33.) Dinner. Crab gumbo. Consomme with poached egg. Wall-eyed pike, meuniere, Duchesse potatoes. Croustade of chicken with flageolets. Baked Virginia ham, Jardiniere. Smelts a la Juive, cucumbers Stuffed tomatoes i la Palestine. Roast chicken, Hanover sauce. CAFE SPECIALS. Potage a la macedoine. Clam and celery bouillon. Fillet of sole, Normande. Fried frog legs, tartar sauce. Weiner Schnitzel with tomato puree. Larded tenderloin of beef, Napolitaine. Fritot of chicken Ji la Toscane. (Cut into four, marinade, season, bread-crumb, brown in oven with butter; serve with small macaroni stewed with cheese and parsley.) Roast capon, bread sauce. Saturday , May jo. Breakfast Specials. Codfish saute, meuniere. Broiled fresh mackerel. Smoked ciscoes. Broiled lamb kidneys on toast. Old Settlers' corned beef hash. Minced ham on toast. Fried farina mush. Celery bouillon. Lunch. Chicken Creole. Consomme en tasse. Fried whitefish, breaded, tomato sauce. Crab flakes k la Maryland. Southern hash with fried egg plant. Baked spaghetti a I'ltalienne. Fruit omelette, port wine sauce. Tomato with anchovy salad. cafe specials. Chicken okra. Planked Jumbo whitefish. Turkey flakes a la Pullman. (Serve in chafing dish, creamed with peppers and mushrooms.) Ox tongue a la Polonaise. Fresh mushrooms, under glass. Lamb chops with Brussels sprouts. Dinner. Split pea with crusts. Tomato essence in cup. Extra smelts, boned and broiled, parsley potatoes. Cutlets of minced sweetbreads, French peas. Paprika pork chops, German noodles. Ragout of tenderloin h. la Deutsch. Bananas baked, aux confitures. Roast spring lamb, mint sauce. CAFE specials. Green turtle, Anglaise Consomme Magenta. Shad roe, fried or broiled, Remoulade. Tenderloin of beef, braised, stuffed peppers. Broiled guinea chicken, endive salad. Crab me..t au gratin. Fried fricassee of capon, Dauphine. (Mask tha cutlets with cold fricassee sauce, then double bread them; fry; serve with white Italian sauce. ) Preserved fig omelette, glace, rum sauce. Roast veal with kidney dressing. Sunday, May 31. Breakfast Specials. Fried halibut steak. Broiled lake trout. Escalloped salmon. Pork chops, saute, with onions. Chicken livers with bacon. Fried corn mush Lunch. Scotch mutton broth. Cold consomme in cup. Fried soft shell crabs on toast. Cold boned capon a la Gelee. Lamb chops, breaded, tomato sauce. Corned beef hash a la Zingara. Omelet with asparagus tips. Cabbage salad with red peppers. CAFE specials. Chicken with noodles. Beech Grove ham hocks with new spinach. Cream curry of lamb with rice, Indienne. Fresh lobster patties. Bechamel. Roast squab with watercress. Dinner. Puree of fresh mushrooms. Chicken essence. Wild brook trout and bacon, Parisienne potatoea Fillet of beef, larded, S. la Bayard. Calf's brains with corn fritters. Weiner roast braten, potato pancakes. Second joints of turkey, broiled, green peas. Roast stuffed chicken, cream sauce. Lamb hash. Chicken bouillon. 32 Fellows' Menu Maker. CAFE SPECIALS. Mulligatawny. Consomme au terrapin. Broiled Columbia River salmon, Venetian butter. Spring lamb steak, saut^, petits pois. Broiled veal chops with rissoto, tomato sauce. Chicken fricassee with celery, Hoteliere. Little neck clams, poulette, en casserole. Brochette of fresh mushrooms and sweetbreads. Roast Philadelphia capon, currant jelly. Monday, June r. Breakfast Specials. Fried or broiled whitefish. Marinated herring. Finnan haddie, drawn butter. Fried frog legs, tartar sauce. Southern hash with peppers. Broiled pigs teet. Fried hominy grits. Celery bouillon. Lunch. Puree of celery with sago. Clam bouillon. Boiled red snapper.shrimp sauce, potatoes Anglaise Braised sirloin of beef, mushroom sauce. Beef palates, HoUandaise. Creamed salmon with egg, en bordure. Waldorf salad. Apricots a la Richelieu. CAFE SPECIALS. Lamb broth with barley. Broiled squab with grape jelly. New England dinner. Small tenderloin steak k la Eugenie. (Round of toast, on it a filet mignon, on it three fresh mushrooms; served under glass. ) Sweetbread and mushroom patties. Dinner. Chicken Ji la Messinoise. Consomme alphabet. Baked turbot, mariniere, potatoes Duchesse. Devilled fowl with flageolets. Mutton cutlets. Prince of Wales. Salt brisket of beef, Brussels sprouts. Cherry fritters au Kirsch. Roast Canada mutton with jelly. CAFE SPECIALS. Creamcf Bermudaonions. Consomme Vermicelli. Fillet of sole, k la Bovin, potato balls. Lamb chops, saut^es, Brussels sprouts. Blanquette of spring chicken with truffles. Braised sweetbreads & la Montglas. Stuffed pork tenderloin, spinach puree. Reast turkey, cranberry sauce. Tuesday, Jujie 2. Breakfast Specials. Broiled chicken halibut. Fried lake trout. Smoked Lake Geneva ciscoes. Lamb kidneys with bacon. Roast beef hash with peppers. Liver saut^ with onions. Fried corn mush. Beef bouillion. Lunch. Ox-tail a I'Anglaise Consomm^ en las'e. Wisconsin croppie, saute meuniere. Julienne potatoes. Irish stew with dumplings. Old settlers' corned beef hash. Lobster ^ la Newburg, en croustade. Stewed gooseberries with cream. Chiffonade salad. CAFE SPECIALS. Chicken a la Sontag. Hungarian goulash with potato pancakes. Fricandeau of veal, aux fines herbes. Crab flakes k la Maryland. Dinner. Cream of salsify. Consomme Douglas. Salmon steak saute, a I'Aurore, Duchess potatoes. Hamburgh steak with tomatoed rice. Chicken flakes k la King. Sirloin pot roast with egg noodles. Raspberry cobbler. Roast young turkey, cranberry preserves. CAFE SPECIALS. strained gumbo. Consomme Rachael. Baked stuffed trout a I'Espagnole. Paprika guinea hen with mushrooms. al'Escofier, Braised spring lamb a la Jardiniere. Squab pot pie, Parisienne. Tomatoes stuffed with crab meat. Roast capon with dressing, truffle sauce Wednesday, June j. Breakfast Specials. Broiled lake trout. Fried perch with bacon Boiled salt mackerel. Fried pigs feet, piquante sauce. Chipped beef with eggs. Lamb hash, creamed. Fried hominy. Tomato essence. Lunch Tomato with corn. Consomme Semolina. Soft shell crabs, steamed, drawn butter. Poultry croquettes, mushroom sauce. Frica=se of veal with new peas. Devilled crabs, tartar sauce. Compote of egg plums. Shred summer cabbage in mayonnaise. cafe specials. Bisque of herring. Smoked tongue with spinach puree. Stuffed forequarter of lamb with pea=. Glazed ribs of veal, green lima beans. New tomatoes filled with crab meat, Creole. Dinner. Green pea puree with mint. Consomme printaniere. Fillets of pike, bread crumbed, tomato sauce Sweetbreads, glac^, k la Macedoine. Calf's brains, au beurre noir. Braised sirloin c\ beef, Germaine. Buttered apples on cinnamon toast. Roast ham, chj.mpagne sauce. cafe specials. Split pea i I'Anglaise. Consomme Desclignac. Stuffed fresh mackerel, aux fines herbes. Creamed chicken flakes k I'Algerienne. Planked tendsrloin steak k la Stanley. Sweetbreads with mushrooms, sous cloche. Omelet with chicken livers and kernels. Roast chick'Bn, giblet sauce. Thursdav, June f. Breakfast Specikls. Sunfish, panned with bacon. Boiled perch. Broiled lake trout. Roast beef hash. Liver saut^ with peppers. Omelet with Spanish fries. Fried corn mush. Lamb broth. Fellows' Menu Maker. 33 Lunch. Beef i I'Anglaise. Consomme aux choux. Baked mackerel, fines herbes sauce, potaoes Duchesse. Smoked tongue with bacon and spinach. Sweetbread patties, Toulouse. Fricassee of lamb with peas. Chocolate cream fritters, vanilla sauce. Head lettuce salad. (For dressing, thin a mayon- naise with cream, and add chopped chis'es.) CAFE SPECIALS. Cream of new spinach. Broiled lamb kidneys with bacon and potato puree. Glazed sweetbreads on toast, with vegetables. Planked ribs of lamb, en bordure. Boston baked pork and beans. Dinner. Crab gumbo a la Creole. Consomme with egg plant. Boiled halibut steak, lobster sauce. Larded beef tenderloin with rissotc timbale. Individual chicken pie, Franf aise. Finnan haddie, Delmonico. Charlotte russe with cherries. Spring lamb, mint sauce. CAFE SPECIALS. Beef k I'Anglaise. Consomme printaniere. Jumbo whitefish, grilled, special baked potatoes. Braised veal k la Financiere. Beef stew with spaghetti, Romaine. Supreme of chicken, Bellevue. (Garnish with slices of stuffed cucumber, and serve with border of breaded quenelles, quartered.) Filet mignon, Chateaubriand. Roast spring lamb, mint sauce. Friday^ June ^, Breakfast Specials. Fried codfish steak. Smoked whitefish with chips. Smelts, split and broiled. Chicken hash with peppers. Saute of lamb with peas. Scotch woodcock. Boiled hominy grits. Tomato essence. Lunch. Cream of new carrot. CAFE specials. Water Souchet, Mariniere. Consomme Imperial. Broiled jumbo smelts, ravigote butler. Paprika pork chops, German noodles. Braised beef a la Richelieu. Fritot of chicken, tomato sauce. Creamed lamb fries, aux flageolets Saturday , Jutie 6. Breakfast Specials. Fried croppie with bacon. Finnan haddie. Broi.ed jumbo whitefish. Breaded lamb fries. Baked corned beef hash. Paprika veal chops. Fried farina mush' Chicken bouillon. Lunch. Chicken broth with rice. Cold tomato bouillon. Boiled fresh codfish, egg sauce, new potatoes. Rolled shoulder of veal, Polish sauce. (Allemande horseradish, grated lemon rind and juice, nut- meg, glaze, parsley.) Chicken croquettes with green peas. Kalter Aufschnit (assorted cold meats). Prunelles with creamed rice. Macedoine salad. cafe speci.als. Chicken with rice. Consomme Royale. Creamed veal sweetbreads on toast, macedoine. Short ribs of beef, glace, Yorkshire pudding. Fried salt pork, corn fritter, cream gravy. Devilled crabs with cold slaw. Dinner. Potage Camelia. (Tapioca, boiled in stock, strained; added to puree of green peas; finished with shredded leeks, and chicken breast.) Consomm^ Vermicelli. Baked Machinaw trout, Regency sauce. (Fish stock, claret; reduced; strained; added to Espagnole, anchovy butter, nutmeg.) Braised leg of mutton, Bretonne sauce. Hungarian goulash with buttered noodles. Ragout of giblets, en bordure. Roast chicken, Hanover sauce. Compote of bananas. CAFE SPECIALS. Creme Conde. (Cream of red kidney beans. ) Consomme Palestine. Cold consomme. Spanish mackerel, saute, au beurre noir, Julienne Quilled salmon steak, Trocadero. Salmi of pigeon with olives. Paprika schnitzel with pimentoes. Broiled sweetbreads with fresh mushrooms. potatoes. Baked Westphalia ham, sauce Colbert. Frog legs k. la Maryland. (Cold) Crab flakes in jelly, garni. Queen fritters with conserves. Watercress salad. CAFE SPECIALS. Shrimp gumbo, Creole. Consomme Magenta. Braised shoulder of mutton, stuffed tomato. Beef tenderloin with olives, Colbert. (Cold) Veal k la mode, Franpaise. Stuffed celery with Roquefort. Dinner. Scotch mutton broth. Clam juice in cup. Boiled Newfoundland cod, parsley sauce, new potatoes. Fricassee of chicken, St. Lambert. (Garnish with glazed turnips, carrots, French beans andarti- choke bottom filled with peas and flageolets.) Soft shell crabs, steamed, Bechamel. Saddle of lamb with mint jelly. Roast Philadelphia capon, bread sauce. Crab meat a la Newburg. Roast veal with ham, tomato sauce. Sunday, June 7. Breakfast Specials Grilled Yarmouth bloater. Fried perch. Halibut steak, meuniere. Stewed steak with onions. Minced sweetbreads on toast. Fried squab chicken. Fried hominy. Lamb bouillon. Lunch. Cream of tomatoes. Consomme en tasse. Broiled bluefish, ravigote butter, shoestring potatoes Braised beef tenderloin a la Nicoise. Galantine a la Victoria. Club sandwich Mayonnaise of chicken. Ring puffs with peaches. 34 Fellows' Menu Maker. CAFE SPECIALS. Mousseline of chicken. Consomme St. Xavier. Braised ham with spinach, demi glace. Spanish beefsteak. Sweetbreads en cassolette Finnan haddie, Delmonico. Dinner. Clear green turtle. Cold tomato essence. Stuffed brook trout, Colbert sauce. Julienne potatoes. Breaded lamb chops, creamed flageolets. Braised sweetbreads, Trianon. Bro led live lobster. Chili sauce. Navel orange fritters, port wine sauce. Roast milk fed pig, apple sauce. CAFE SPECIALS. Puree of tomatoes. Consomme Princesse. Baked lake trout a la Provenipale. Larded tenderloin of beef, fines herbes. Live lobster patties a la Cardinal. Planked guinea hen. Breast of chicken a I'lvoire. Roast royal squabs, sur socle. Monday, Jujie 8. Breakfast Specials. Smoked whitefish. Spanish mackerel, saut^. Broiled fresh herring. , Baked pork and beans. Fried honeycomb tripe. Scotch woodcock Fried corn mush. Chicken essence^ Lunch. Potage Andalouse. Consomm^ Brunoise. Boiled halibut, shrimp sauce, HoUandaise potatoes. Pot roast of beef with mushrooms. Lamb stew, country style. Corned tongue, raisin sauce. Peach fritters, almond sauce. Lima besn salad. CAFE specials. Creme Navarin. (Cream of sorrel with a Printa. niere ) Cold coasomm^- Broiled pig's feet, Vinaigrette. Fried ham with apple riuijs. Paprika veal chops. Curried chicken with rice. Dinner. Fish chowder. Consomme Paysanne- Fried fillet of pike, tartar sauce, Parisienne potatoes. Small tenderloin steak, Financiere. Oxtail stew with vegetables. Fricandelles of veal, tomalo sauce. Croustades of sweetbreads, macedoine. Roast leg of mutton, currant jelly. CAFE specials. Cream cockie-leekie. Giblet Franpaise (Giblet consomme with rice). Whitefish saute, au beurre noir, chip potatoes. Leg of mutton, mashed turnips, caper sauce. Broiled pork chops, Bretonne sauce. Sweetbread croquettes, new peas. Braised beef tongue with macaroni, Milanaise. Roast ham, sweet potato, champagne sauce. Tuesday, Jtttie g. Breakfast Specials. Broiled fresh mackerel. Fried perch. Creamed finnan haddie. Chicken hash with peppers. Breakfast Specials — Continued. Calf's liver with onions. Stewed kidneys on toast. .Fried hominy. Clam broth. Lunch. St. Germaine. Cold consomm^ in Cup, Lake trout, stuffed and baked, potatoes Maire. Old fashioned chicken pie. Fried frog legs, tartar sauce. Irish stew with dumplings. Apple fritters, au rhum. Tomatoes stuffed with celery. CAFE SPECIALS. Creme Cavour. (Cream of chicken with macaroni and royale. ) Pot roast with stuffed German pancake. Calf's head breaded, brain fritters. Scallops of tenderloin i la Creole. Spring lamb fricassee with peas. Dinner. Vegetable soup. Ccnsomme Imperial. Broiled Spanish mackerel, vert pre, Duchesse potatoes. New England boiled dinner. Crab meat, au gratin. Paprika weiner schnitzel. Spaghetti i 1' Italienne Roast suckling pig, browned sweet potato. CAFE SPECIALS Chicken gumbo. Consomme D'ltalie. Broiled lake trout, maitre d hotel, potatoes persilees. Half fried chicken a la Marengo. Potted squab, Printaniere. Hamburgh steak with tomatoed macaroni. Lamb pot pie, Parisienne. Roast saddle of mutton, browned potatoes. Wednesday, June lo. Breakfast Specials. Creamed salt cod on toast. Fried whitefish. Boiled lake trout. Breaded lamb chops. Grilled kidneys with bacon. Corned beef hash. Fried corn mush. Celery bouillon. Lunch. Puree Mongole. Consomme en tasse. Broiled whitefish, Victoria potatoes. Minced turkey cutlets, Nivernaise. Hashed lamb with peppers. Canape of crab flakes, Lorenzo. Queen fritters with fruits. Salade Ji la Russe, CAFE SPECIALS. cream of fresh mushrooms. onsomm^ Desclignac. Mutton chops ^ la Romaine. Cold brook trout en aspic. Ham hock with summer cabbage. Vienna cutlets, Italian sauce. Dinner. Cream of lettuce. Consomm^ Celestine, Boiled wall-eyed pike, anchovy sauce. Sweetbread croquettes Ji la Reine. Ragout of beef, lima beans. Braised ham, champagne sauce. Filet raignon, Bordelaise. Roast stuffed chicken, giblet sauce. Fellows' Menu Maker. 35 Beef bouillon. CAFE SPECIALS. Chicken Mulligatawny. Consomm^croute-au-pot- Fresh mackerel a la Portugaise Short ribs of beef with vegetables. Soft shell crabs, tariar sauce. Braised shoulder of lamb, Printaniere. Blanquette of sweetbread with truffles. Roast capon, bread sauce. Thursday , Juyie if. Breakfast Specials. Fried lake herring, meuniere. Broiled bass with bacon. Boiled salt mackerel. Fried tripe with onions Ragout of lamb. Hamburgh steak, tomato sauce. Fried hominy. Lunch. Cream of corn. Consomme Colbert. Striped bass; Bordelaise, Duchesse potatoes. Chicken souffle in cases. Frankfort sausages with sauer-kraut. Minced tongue sandwiches. Ring puffs with raspberries. Salade Franpaise. cafe specials. Vermicelli with tomatoes. Consomme Duborg. Broiled chicken, hunter's style. Frog legs, au gratin. Tenderloin steak Ji la Cheron. Devilled crabs, en coquille. Dinner. Onion soup, cheese crouton. Consomme Claremont. Baked shad, sauce Portugaise, Parisienne potatoes. Braised sirloin a I'ltalienne. Croquettes of veal, curry sauce. Macaroni a la Sportsman. Cranberry roll, fruit sauce. Roast loin of pork, apple sauce. cafe specials. Puree of green peas with rice. Consomm^ a la Talma. Baked bluefish in crumbs, sauce Matelote. Larded ribs of veal, Poivrade sauce. Braised squab a la Franipaise. Smothered chicken, country style. The Monroe steak, grilled tomatoes. Roast lamb, mint sauce. Fi-iday, June 12. Breakfast Specials. Broiled halibut steak, anchovy butter. Steamed finnan haddie. Fried perch. Spiced pig's feet. Corned beef hash. Breaded lamb chops, Italienne. Fried corn mush. Clam bouillon. Lunch. Philadelphia pepper pot. Court-bouillon en tasse. Poached fillets of trout, AUemande sauce, mashed potatoes. Hungarian goulash, en bordure. Fried codfish cakes with salt pork. Shad roe with scrambled egi?s. Compote of bananas, aux fleurons. Salmon salad with asparagus tips. cafe specials. Bisque Oriental. (Clams, crabs, onions sauteed, fish stock and oatmeal, boiled; rubbed thru a tamis; finished with cream and butter.) Small rump steak a la Soyer. Fried chicken, Indian style. Lobster a la creme, au gratin. Timbale of Pompano, Cardinal. Dinner. Lobster a la Creole. Consomme aux flageolets. Baked stuffed red snapper a I'Andalouse, Julienne potatoes. Short ribs of beef a I'Anglaise (Garnish with carrots turnips, suet dumplings piquante sauce). Braised tongue ^ la Provenfale. Devilled crabs en coquille. Apricots en caisse. Roast veal and ham with dressing. cafe specials. Crab gumbo. Consomme Hartford. (Fish consomm^ with vege- tables.) Lake Geneva cisco, meuniere, potato croquettes. Broiled Sweetbreads.sauce Trianon, asparagus tips Mock turtle patties. Truffled sardines a la Nansen. Fricassee of chicken a la Parisienne. Roast veal and ham with dressing. Saturday, June 13. Breakfast Specials. Fried or broiled whitefish. Panfish with chips. Creamed salt codfish. Chicken hash on toast. Baked pork and beans, brown bread. Kidney saut^. Fried JEarina mush. Mutton broth. Lunch. Tomato with rice. Consomme Desclignac. Boiled halibut, egg sauce, Nantaise potatoes. Chicken pie, individual. Mutton stew with vegetables. Calf's liver and bacon with spinach. Peaches with shredded wheat Lettuce and tomato salad. CAFE specials. Cream of veal, Monte Carlo. Consomme en tasse. Broiled jumbo perch, chutney cream ssuce. Sweetbreads and mushrooms, sous-cloche. Brochette of chicken livers. Stuffed egg plant, Italienne. Calf's head and bacon, sauce Poulette. Dinner. Mulligatawny. Consomme Julienne. Baked trout a la Creole, potatoes Gastronome Sweetbread cutlets with peas Braised leg of mutton. Jardiniere. Macaroni with ham, au gratin. Custard fritters, raspberry sauce. Roast lamb, mint sauce. CAFE specials. Creme Victoria. Consomme aux nouilles. Baked stuffed weakfish a I'Espagnole. Chicken pot pie, family style. Breaded lamb chop, creamed flageolets. Small tenderloin steak, Bearnaise. Braised sirloin Ji I'Orsini. Roast royal squab with jelly. 36 Fellows' Menu Maker. Sunday, June 14. Breakfast Specials. Broiled lake trout. Finnan haddie, Delmonico. Fried pickerel, au beurre noir. Broiled kidneys with bacon, Bearnaise. Lamb hash with peppers. Scotch woodcock. Hominy fritters. Chicken essence. Lunch. Chicken gumbo. Tomato bouillon. Boiled red snapper, lobster sauce, potatoes Anglaise. Turkey with mushroom patties. Fricassee o£ clams with minced bacon. Spiced lamb tongue, creamed spinach. Prunelles a la Conde. Mayonnaise o£ shrimps with slaw. CAFE SPECIALS. Chicken Ji la Malmaison Consomme Dubarry Dinner. Soft shell crabs, tartar sauce. Planked saddle of lamb. Guinea hen a I'Escoffier. Chicken saute, a la Marengo. Tomatoes stuffed with crab, Creole. Dinner. Ox-tail ^ I'Anglaise. Green turtle ila Royale. Stuffed bass a la Bordelaise, Victoria potatoes. Broiled live lobster. Sweetbreads glac^, Macedoine. Braised capon a la Mexicaine. Compote of pineapple with rice. Koast duckling, au cresson. CAFE SPECIALS. Green turtle. Potage BrabanQonne. Salmon steak, sauce Royale. Fricandeau of veal with mushrooms. Lamb fries, tomato sauce. Filet mignon, Princesse Breast of chicken, au supreme. Roast spring duck, new peas. Monday, June jj. Breakfast Specials. Broiled smoked whitefish. Fried trout. Broiled or boiled salt mackerel. Salt pork with fried apples. Roast beef hash. Minced ham with scrambled eggs. Fried corn mush. Celery bouillon. Lunch. Puree Algerienne Consomme Duborg. Mackinaw trout saute, meuniere, Parisienne potatoes. Chipped beef with cream. Frog legs, au gratin. Chicken croquettes, mushroom sauce. Lamb kidneys with bacon. Beet and potato salad. CAFE SPECIALS. Mock turtle. Tomato essence in cup. Panned butterfish with bacon. Tenderloin steak k la Cheron. Potted squabs with vegetables. Broiled calf's sweetbreads with peas. Chicken livers saute. Chasseur. Puree Jackson. Consomme Barigoule. Broiled halibut steak, vert pre, potatoes Chateau. Leg of lamb k la Bretonne. Patties k la Financiere. Veal pot pie, home style. Banana fritters, orange sauce. Roast ham, champagne sauce. CAFE SPECIALS. Puree Crecy. Tomato essence in cup. Salmon steak a I'Ecarlate. Bohemian goulash with dumplings. Fricassee of lamb with peas. Chicken, fried, country style. Weiner roast braten. Roast Canada mutton, currant jelly. Tuesday, June jb. Breakfast Specials. Fried Wisconsin croppie. Creamed codfish. Broiled whitefish. Frankforts with potato salad. Breaded lamb chops. Corned beef hash. Fried hominy. Beef bouillon Lunch. Cream of leeks. Consomme Brunoise. Boiled red snapper, shrimp sauce, potatoes Holiandaise. Chicken k la King. Crab flakes, Maryland. Lamb tongues, glazed, with spinach. French toast, wine sauce. Escarole with cress. cafe specials. Creme a la Reine Consomme Seveigne. Grilled cod steak, Normande. Breast of chicken, en supreme. Soft shell crabs, Montpelier butter. Cold brook trout in jelly. Macaroni a la Toscane. Dinner. Potage Chantilly. Consomme Imperial Broiled kingfish, maitre d' hotel. Long Branch potatoes. Filet mignon of beef, Bordelaise. Shad roe II la meuniere. Braised fricandeau of veal. Jardiniere. Roast lamb, mint sauce. Spaghetti, Italienne. CAFE specials. Green turtle, Anglaise. Consomme Celestine. Fillet of sole k la Mornay. Capon saute with fresh mushrooms. Veal sweetbreads ^ la Bercy. Patties k la Toulouse. Chicken & la Maryland. Roast duck, apple sauce. Wednesday , June //. Breakfast Specials. Fried butterfish with bacon. Grilled Yarmouth bloater. Broiled halibut steak. Stewed kidneys on toast. Roast beef hash with peppers. Clam fritters. Fried corn mush. Tomato bouillon. Lunch. Split pea with celery. Consomme en tasse. Boiled pike parsley sauce, Cond^ potatoes. Emince of tenderloin, en bordure. Fellows' Menu Maker. Lunch — Continued. cafe specials— Continued. Individual lamb pie. Calf's sweetbreads, glace Financiere. Veal tongues, mushroom sauce. Corned ox tongue, raisin sauce. Jenny Lind pancakes with jelly. Gardener's salad. Roast leg of Canada mutton, currant jelly. 37 cafe specials. Giblet with barley. Consomme Napolitaine. Broiled porapano. Julienne potatoes. Hamburgh steak with onions or tomato sauce. Chicken en cassolette. Omelet with shad roe. Stuffed pig's feet, breaded, caper sauce. Dinner. Vegetable soup. Consomm^ with rice. Fried Boston flounders. Gastronome potatoes. Curried veal with rissoto. Croustade of sweetbreads. Devilled chicken legs, piquante sauce. New asparagus, Hollandaise. Roast squab, grape jelly. cafe specials. Cream of cauliflower. Consomme Solferino. Boiled trout, Aurora sauce, Hollandaise potatoes. Chicken pie, en Feuilletage Smoked tongue with spinach puree. Fillet of beef, larded, Mirabeau. Turkey croquettes, Veloute, Macedoine. Roast ribs of lamb, mint jelly. Thursday, June iS. Breakfast Specials. Pompano saute, meuniere. Broiled finnan haddie. Codfish cakes, cream since. Tripe i la Creole. Corned beef hash with egg. Fried scallops. Fried hominy. Beef bouillon. Lunch. Potage Andalouse. Consomme Duchesse. Broiled halibut steak, Venitian sauce, chip potatoes Chicken cutlets, Poulette sauce, Irish stew with dumplings. Beef ^ la mode, potato pancakes. Prunes with creamed rice. Lettuce and spring onion salad. CAFE SPECIALS. Potage Alexandrina. Consomm^ froid. Wall-eyed pike, meuniere. Squab en petit marmite. Chicken saut^, Princesse. Sweetbread patties, Parisienne. Filet mignon of beef, Montebello. Dinner. Cream of asparagus. Consomme cold in cup. Lake trout, stuffed and baked, Portugaise. Broiled squab chicken with hominy. Braised veal i la Milanaise. Cucumbers stuffed, Poulette sauce. Fruit Charlotte. Roast mutton, brown caper sauce. CAFE SPECIALS. Cream of artichokes. Consomm^ Printaniere Colbert. Planked Mackinaw trout, aux Crevettes. Fried spring chicken with hominy fritters. Rolled shoulder of lamb, stuffed tomato. Friday, June iq. Breakfast Specials. Grilled smoked ciscoes. Panned perch with bacon. Fried Boston smelts. Codfish cakes with cream. Chicken hash with pimentoes. Shad roe omelet. Fried corn mush. Clam bouillon. Lunch. Cream of celery. Consomme with corn. Whitefish, breaded, tomato sauce, shoestring potatoes. Broiled veal cutlets, Italian sauce. Fried soft shell crabs, tartar sauce. Macaroni and cheese, an gratin. Lobster ^ la creme. Salade d'Anchois. CAFE specials. Puree of beans. Water- Souchet. Chinook salmon steak, maitre d' hotel. Scallops St la creme, an gratin Breaded lamb chops, green peas, mint jelly. Sweetbread cutlets, macedoine. Stuffed celery, an mayonnaise. Dinner. Narraganset chowder. Consomme en tasse. Red snapper, an court-bouillon, potatoes Chateau. Blanquette of lamb with mushrooms. Escalloped bass, au gratin Stuffed breast of veal, Romaine. Buttered apples on toast. Roast chicken, giblet sauce. CAFE SPECIALS. Lobster gumbo. Consomme vermicelli. Silver bass saute, meuniere. Ribs of veal &. la creme. (Saute; garnish with French beans, cauliflower, cream sauce.) Beef a la mode, Printaniere. Chicken k la Dumas. Crabs a la Newburg. Roast duck with glazed new turnips. Saturday , June 20. Breakfast Specials. Broiled lake trout, lemon butter. Fried butterfish. Boiled salt mackerel. Breaded pig's feet, Vinaigrette. Corned beef hash. Stewed veal kidneys. Fried hominy. Mutton broth. Lunch. St. Germaine. Tomato bouillon. Boiled trout, parsley sauce, Hollandaise potatoes. Croustade of chicken livers. Devilled crabs, tartar sauce. Beef stew with dumplings. Queen fritters, sauce Sabayon. German potato salad. cafe specials. Strained gumbo. Consomme D'ltalie. Fried flounder i I'Orly, Reitz potatoes. Filet mignon, Eugenie. Sweetbreads a la Pontell. Paprika Schnitzel. Boston baked pork and beans. 38 Dinner. Ox kidney soup. Consomme Chiffonade. Broiled fresh mackerel, vert pre, Saratoga chips. Goulash of veal, en bordure. Chicken croquettes, green peas. Irish stew with muffins. Bartlett pear fritters, wine sauce Roast lamb, mint sauce. Fellows ' Menu Maker. CAFE SPECIALS. Cream of new spinach Consomme Magenta. Boiled muskallonge, caper sauce. Larded tenderloin of beef, fines herbes sauce. Timbale of macaroni, Perigueux. Calf's sweetbreads k la Toulouse. Chicken k la King. Roast spring turkey, cranberry preserves. A Daily Change of Soups, Fish, Boileds, Entrees, Roasts and Specials. SELECTIONS FOR THE BILL OF FARE OF A FIRST-CLASS RESTAURANT. We have now gone thru a series of changes for four months in a large first-class dual plan hotel in a city of over one million population. We shall now, in order that the Menu Maker shall benefit the many, carry out a series of Soups, Fish, Boileds, Entrees, Roasts and Specials fitted for the business man and private patrons of a first- class Restaurant in a city of 250,000 population. Following then the same idea, for the same benefit, we shall give a series of American plan changes, with a Business Men's Lunch at a fixed price, taken from the bill in a smaller city. Then a series of Club Service and Private, also Catering Menus. June 23. Cream of asparagus, 15 Consomme macedoine, 15 Paupiettes of salmon, Bearnaise, 40 Planked whitefish en bordure, 40 Baked Mackinaw trout, Portugaise, 3 5 Boiled fresh beef, with new carrots, horserad- ish, 35 Filet mignon with fresh mushrooms, 50 Veal sweetbreads, glace, jardiniere 40 Crabmeat cutlets, ravigote sauce, 35 Roast prime ribs of beef au jus, 45; extra cut, 75 Roast capon, bread sauce, Jelly, 40 Pyramid of chickeil en aspic, flageolets, 50 June S3. Puree of tomatoes, croutons, 15 Veal and celery bouillon, 15 Fried croppies with bacon, 35 Striped sea bass, Steward sauce, 35 Boiled fowl with bacon, sauce poulette, 45 Ragout of beef, Milanaise, 35 Veal chops, saute, a. la Villeroi, 45 Lamb sweetbreads with spinach, demi-glace, 40 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast honey-cured ham, sweet potato, cham- pagne sauce, 40 Chicken patties a la Reine, 40 Lobster a. la Newburg, en ramequin, 40 June 2i. Scotch broth with barley, 15 Essence of beef, and tomatoes. 15 Fried jumbo perch with salt pork, 30 Boiled .salmon trout, cardinal sauce, 35 Broiled fillet of pompano, maitre d'hotel, 40 Boiled corned briskft of beef, new cabbage, 35 Braised short ribs, Yorkshire pudding, deml- glace, 35 June 24 — Continued. Sweetbreads larded, mushroom sauce, 45 Supreme of chicken, Parisienne vegetables, 50 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast spring turkey, dressing, cranberry pre- serves, 45 Vol-au-vent of poultry livers with green peas, 40 Grilled rump steak, stuffed tomato, 45 June 25. Cream of chicken, 15 Puree Faubonne, 15 Broiled whitefish, lemon butter, chip potatoes, 35 Fried Boston flounder, cucumbers, 35 Fillets of halibut, sauce Normande, 40 Boiled ham with cauliflower, hollandaise, 40 Lamb fries, breadorumbed, tartar and tomato sauces, 40 Minced turkey with peppers, au gratin, 45 Haricot of mutton, jardiniere, 35 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast lamb, mint sauce, green peas, 40 Fried frog legs, sauce remoulade, 35 Corned beef hash. O'Brien. 35 June S6. Vegetable hotch potch, 15 Potage "Windsor, 15 Chinook salmon steak, maitre d'hotel. Boiled lake trout, sauce joinville, 35 Native croppie, saute, meuniere, 35 Boiled corned ox tongTie, raisin sauce. Fricassee of chiclven with rice and dumplings. 45 Curry of lamb with fresh noodles, Bengaline, 3 5 Veal kidneys and bacon, broiled, fresh mush- rooms, 50 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast leg of mutton, potatoes rissolees, jelly, 45 Weiner schnitzel mit spatzel, 45 Planked tenderloin, paprika sauce, 50 40 35 Fellows' Menu Maker. 39 LUNCHEON SUNDAY, JUNE 2i SPECIALTIES TO ORDER Onion soup, 50 Steamed clams, 60 Brook trout, 75 Clams en coquille a la Savarin, 75 Minced clams -with peppers, chafing dish, 75 Fresh mushrooms, broiled, 60 Fresh mushrooms, under glass cover, 75 Escalloped crab flakes au gratin, 75 Crab flakes, Maryland, chafing dish, *1.00 Finnan haddie, Delmonico, chafing dish, 75 Finnan haddie, steamed or broiled, 50 Frog legs a la Newburg, $1.00 Lobster a la Bordelaise, $1.50 Sweetbreads, Prince of Wales, $1.00 Spring chix, broiled or fried, whole, $1.25; half, 65 Spring chix en casserole, $1.50 Philadelphia squab, 75 Philadelphia squab en casserole, $1.00 CLAMS Oysters R not in season. Clams, Crabs and Lobsters are especially nice and being received by us regularly direct from the ocean. Clam cocktail, 30 Latge clams on half shell, doz., 60; half doz„ 30 Little necks on half shell, doz., 50; half doz., 25 RELISHES Mangoes, 25 Chow-Chow. 15 Mixed pickles, 1 5 Sw^eet pickles, 15 Queen olives. 20 Gherkins, 15 Major Gray chutney, 20 Pickled walnuts, 20 Bengal chutney. 1 5 Spanish onions, 20 Chili sauce, 10 W^atson's relish, 20 German dill pickles. 10 Stuffed olives. 20 Pin head onions, 25 Ripe olives, 20 COLD CUTS Roast beef, 40 Turkey, 40 Corned beef, 30 Assorted, 7 5 One-half lobster, mayonnaise, 60 Roast lamb. 30 Pickled pigs' feet, 40 Whole spring chicken, 80; half. 40 Pickled lamb tongue, 40 Bismarck herring, 40 Boned capon, 50 Boiled ham, 35 Westphalia ham, 40 Smoked tongue, 35 Smoked goose breast, 50 Salami, 40 CHEESE Roquefort, 20 Edam. 20 Swiss, 1 5 American, 10 Camembert, 20 MacLaren's. 20 Brie, 20 Waukesha, 20 Gorgonzola, 20 Blue Stilton, 20 Old Brandy, 20 READY TO SERVE SOUPS Clam cho^^der, 20 Cold consomme in cup. 10 Tomato essence in cup. 10 Hot consomme in cup. 10 Cup of chicken essence, 20 Clam juice in cup, 20 POTAGE A LA REINE, 15 (Soup without Meat Order, 25) FISH Mackinav/* trout saute, meuniere, 35 W^isconsin croppies panned 'w^ith bacon, 35 Broiled "whitefish, maitre d'hotel, 35 BOILED Salt beef -with creamed parsnips, 35 ENTREES Irish ste'w with dumplings, 35 Minced ham ^^ith macaroni au gratin, 35 Braised fresh ox tongue, stuffed tomato, 40 ROAST Prime ribs of beef au jus. 45; extra cut, 75 Half roast stuffed chicken, giblet sauce, 45 SPECIAL SHAD ROE AU LAR, TARTAR SAUCE, 50 VEGETABLES New peas. 25 New carrots in cream. 15 New^ string beans. 20 New asparagus, 40 New beets in butter, 20 Stuffed tomatoes, 25 Wild rice, 15 New v/^ax beans, 20 Stew^ed corn, 10 Boiled rice, 10 Potatoes in cream. 15 Spinach w^ith egg, 20 New cauliflower in cream. 35 Corn fritters, 15 Stewed tomatoes. 15 New potatoes in cream, 20 Summer squash, 1 5 Baked potatoes, special, 20 Mashed potatoes, 10 DESSERTS ASSORTED FRENCH PASTRY, 10 Fresh strawberry pie. 1 Apple pie. 1 Pie a la mode, 20 Fresh stra^^berry ice cream, 1 5 Fresh straw^berries and cream, 30 Stew^ed rhubarb, 1 5 APPLE TAPIOCA PUDDING WITH CREAM, 1 5 Straw^berry short cake, 30 SALADS Sliced cucumbers, plain, 25; 'with mayonnaise, 35 Head lettuce, plain, 25 with mayonnaise, 35 Sliced tomatoes, plain, 30 "with mayonnaise, 40 Old Fashion ■w^ith chives sauce, 40 Combination salad. 40 Lobster salad. 60 Chicken salad, 50 Potato salad, 20 Crab salad. 60 Tomato en surprise, 30 Lettuce and tomatoes, 35 Green onions. 10 Radishes. 1 5 Asparagus, French dressing. 50 W^ater cress. 20 Chiffonade, 75 DESSERT Baked apples w^ith cream, 20 Fruit cake. 1 5 Comb honey, 15 Preserves. 25 Stew^ed prunes. 20 Spiced peaches. 25 Punch au rhum, 20 Grape fruit, 20-35 Bar le due jelly, 60 Oranges. 15 Sliced bananas, 25 Grapes. 25 Apples, 15 Sliced pineapple, 20 Coffee parfait. 25 Vanilla ice cream. 15 Chocolate ice cream. 15 Assorted cake, 15 Peach Melba. 50 Lemon ice, 1 5 Nesselrode pudding, 25 Plum pudding, 25 Fresh strawberry ice cream, 1 5 COFFEE, TEA, MILK Tea, pel pot, 15 Iced tea or coffee, 15 Chocolate, cup, 15 Buttermilk, 05 Cocoa, cup, 15 Cream, 15 Coffee, cup, 10; pot, 20 Sweet milk, 05 Munchner hof brau on draught Pure Spring Water Used on Tables. Not responsible for lost articles if not checked Imported Pilsner on draught 40 Fellows' Menu Maker. June ST. GiWet a la Prancaise, 15 Puree of lima beans, 15 Baked trout a la Mexicaine, 35 Fried smelts, tartar sauce, julienne potatoes, 35 Boiled fresh codfish, egg sauce, 33 Boiled ham hocks, with creamed hot slaw, 35 Grilled sweetbreads on toast, witli bacon, 43 Braised shoulder of lamb, butter beans, 35 Hungarian goulash, with corn fritters, 35 Roast prime ribs of beef au jus, 45; extra cut, 75 Roast chicken, giblet sauce, baked tomato, 50 Small tenderloin steak with stuffed artichoke, 50 New England fish cakes, cream gravy, salt porlc, 3 5 June 28. English beef broth, 15 Cliiclien chiffonade, 15 Halibut steak, saute, a I'Aurore, 35 Fillets of pike, breadcrumbed, tomato sauce, 35 Boiled red snapper, shrimp sauce, potato balls, 40 Boiled capon, with ham, sauce Veloute, 45 Filet mignon of beef, a la Bercy, 50 Salmis of snipe, en cassolette, 45 Poached eggs in spinached tomatoes, 35 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast leg of veal, dressing, pan gravy, 35 Celerj' fritters, a la Villeroi, 35 Fresh crab meat, au gratin, 40 June 29. Green turtle, liee 20. Consomme Florentine, 15 Lake trout, provencale. potato puree, 40 Whitefish, breaded and baked, Italienne, 35 Crimped fresh codfish, clam sauce, 35 Boiled short ribs of beef, green kale, 35 Chicken croquettes, new green peas, 40 Epigramme of lamb chops, asparagus tips, 50 Fricassee of veal breast and mushrooms, 35 Roast prime ribs of beef au jus, 45; extra cut, 75 Half roast duckling, with stewed apples, 50 Ox-marrow patties, fines herbes sauce, 40 Turkey second joints, larded, financiere, 45 June SO. Potage Madeline, 15 Bouillon en tasse, 15 Broiled weakfish, au naturel, Farisienne pota- toes, 40 Brook trout en papilotte, crisp bacon, 40 Boiled smoked ox-tongue with sauerkraut, 35 Minced Salisbury steak, stuffed green pepper, 45 Chicken saute, a I'Algerienne, 50 Planked saddle of lamb, cauliflower, 50 Roast prime ribs of beef au jus, 45; extra cut, 75 Roast capon, bread sauce, celery braise, 50 Larded rib of veal, broiled, mushroom sauce, 40 Lobster with spaghetti, au gratin, 40 July 1. Cream of new peas, Victoria, 15 Spring vegetable, 15 Boiled fresh mackerel, green gooseberry sauce, 35 Crimped trout, lobster sauce, pot.atoes Marie, 45 Baked yellow pickerel, a I'Espagnole, 35 July I — Continued. Boiled leg of mutton, turnips, caper sauce, 35 Liver and bacon, saute, potatoes O'Brien, 35 Irisli stew, suet dumplings, club style, 40 Individual chicken pie, a la Sam "Ward, 45 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Half roast stuffed chicken, giblet sauce, cress, 50 Poached eggs, on anchovy toast, 35 Cold brook trout garni, aspic jelly, 45 July S. Cream of rice, macedoine, 15 Lamb tail broth, Armenienne, 15 Fried panfish, chip potatoes, 35 Baked musli;allonge, a la Portugaise, 40 Broiled salmon steak, caper allemande sauce, 40 Boiled chicken and tongue with cauliflower, 45 Blanquette of veal, a la princesse, 40 Browned roast beef hash witli egg, 30 Braised leg of mutton with Bretonne kidney beans, 35 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast turkey, dressing, cranberry sauce, 45 Frogs legs, saute, hollandalse £auce, 35 Fried soft-shell crabs, tartar sauce, 40 July S. Tomato with corn, 15 Consomme Douglas, 15 Southern pompano, saute, meuniere, 40 Boiled red snapper, Venetienne sauce, 35 Filleted Spanish mackerel, a la Mornay, 40 Boiled New England dinneir, 40 Half planked spring chicken, corn fritters, 50 Broiled ox tails, lima beans, piquante sauce, 35 Saute of turkey livers, fried hominy, 40 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast lamb, mint sauce, green peas, 45 Shrimps in jelly, iced tomatoes, 40 Calf's brains, au beurre noir, 40 July i. Creme Independence, 15 Potage New England, 15 Broiled bluefish, maitre d'hotel, 35 Planked jumbo whitefish, O'Brien bordure, 45 Black bass, meuniere, chips, 40 Boiled smoked bacon, with wax beans, 35 Lobster and clam pie (individual), cardinal, 40 Beef marrow fried, tomato puree, 40 Creamed fresh mushrooms on toast, 45 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Half roast duckling, dressing, green peas, 50 Spanish stewed chicken en casolette, 45 Braised sirloin of beet, a la Godard, 40 July 5. Chicken a la Messinoise, 15 Consomme froid, en tasse, 15 Papilotte of brook trout, bacon, tartar sauce, 50 Boiled turbot lobster sauce, 40 Native croppie, fried, sauce tomato, 35 Boiled calf's head and tongue with bacon, pars- ley sauce, 35 Paprika veal chops a THolstetn, 45 Turkey giblets a la Prussien, 35 Filet mignon a la Bordelaise, 45 Fellows' Menu Maker. butter, 35 white wine, alle- July J — Continued. Roast prime ribs of beef au jus, 45; extra cut, 75 Roast little pig porli, balced sweet potatoes, 40 Haslied chicken witli peppers, en croustade, 40 Braised Philadelphia squab with artichokes, 60 July 6. Potage Carmelite, 15 Cream of clams, 15 Delaware shad, fried, gherkin sauce, 35 Scallops a la Maryland, 35 Boiled bass, sauce hollandaise, potato puree, 40 Boiled shoulder of lamb, onions in cream, 40 Beef a la mode with potato pancakes, 35 Half planked squab chicken, Parisienne, 50 Veal forcemeat cutlets, green peas, 35 Rcast prime ribs of beef au jus, 45 ; extra cut, 75 Roast turkey, candied sweet potatoes, 45 Brochette of Iamb fries and sweetbreads, Itali- enne, 40 Braised stuffed celery on toast, marrow sauce, 35 Juhj ',. Cream of leeks, ecossaise, 15 Consomme Poisson, 15 l:Jroiled salmon trout, ancho^■y Filleted kingfish poached in mande, 40 Stuffed jumbo smelts, cucumber sauce, 40 Boiled ox-tongue with salt pork and spinach, 35 Turkey liver and mushroom pie, individual, 40 Braised capon a, la Godard, 4 5 Broiled sweetbreads with asparagus tips, 45 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast veal with ham, dressing, tomato sauce, 40 Deviled fresh crabmeat in shell, cold slaw, 40 Fricassee of lamb, new butter beans, 35 July S. Cream of cauliflower, 15 Consomme Princesse, 15 Stuffed black bass, sauce Chambord, 45 Red snapper, au gratin, a I'ltalienne, 40 Fillet of halibut, fried, tartar sauce, 35 Boiled turkey, celery sauce, 45 Chicken fricassee a la providence, 50 Small tenderloin steak, peppers & mushrooms.js Veal and ham pie, en feuilltage, 35 Roast prime ribs of beef au jus, 45; extra cut, 75 Roast leg mutton, brown potato, currant jelly, 40 Curried pork tenderloin with rice, 35 Shad roe with bacon, Creole sauce, 40 July 9. Potage d'Orsay, 15 Consomme Monte Carlo, 15 Boiled turbot, royal sauce, potatoes gauffrette, 45 Planked shad with roe, O'Brien bordure, 50 Baked lake trout, Portugaise, 35 Boiled fresh tongue, piquante sauce, 35 Larded tenderloin of beef, a. la Britannia, 45 Rissoles of capon, mushroom sauce, 40 Braised saddle of lamb, with flageolets, 40 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast ham, champagne sauce, 35 Chicken pot p:e, family style, 40 Frogs' legs, sautes, with peppers, 35. July 10. Poule-au-pot, 15 Consomme Italienne, 15 Fried halibut steak, Spanish sauce, 35 Lake perch, or croppie, panned, meuniere, 35 Fillets of bluetish a la Venitienne, 45 Boiled sugar-cured ham with summer cabbage, 35 Broiled stuffed chicken legs, with bacon, mush- room sauce, 45 Braised sirloin of beef, a la flamande, 35 Rissolette of sweetbread, gari.l, macedoine, 40 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast spring lamb, mint sauce, green peas, 45 Patties a la financiere, 40 I-Iungarian goulasli en bordure, 35 July 11. Coney Island clam chowder, 15 Consomme Gambetta, 15 Breadcrumbed whitefish, tomato sauce, 35 Broiled fresh mackerel, parsley butter, 35 Boiled fresh codfish, egg sauce, 35 Boiled New England dinner, 40 Breast of chicken a la Cleveland, 60 Soft shell crabs on toast, sauce ravigote. 40 Fried honeycomb tripe, Creole sauce, 35 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast turkey, dressing, cranberry sauce, 45 Larded round of beef, Napolitaine, 35 Old settlers' corned beef hash with egg, 35 July m. Creme Francaise, 15 Potage bonne-femme, 15 Filleted trout, fried with bacon, 35 Boiled salmon, lobster sauce, hollandaise, 40 Creamed finnan haddie on toast, Delmonico, 35 Boiled leg of lamb, sauce soubise, cauliflower, 40 Mutton cutlets, au four, cucumber sauce, 40 Larded tenderloin of beef, Cherbourg, 45 Chicken stewed in cream, asparagus points, 50 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast little pig pork, apple sauce, 40 Tomatoes stuffed with crabmeat, mayonnaise, 35 Fried calf brain croquettes, tartar sauce, 35 July IS. Chicken with okra, 15 Clear spring vegetable, 15 Fillet of pompano, Joinville, 40 Striped bass, maitre d'hotel, duchesse potatoes, 40 Broiled trout, au nature!, 35 Boiled calf's hearts & tongues, poivrade sauce, 35 Ribs of spring lamb, roti, petits pois, 45 Braised capon, a la chipolata, 45 Beef stew with green peppers, Francaise, 35 Braised saddle of lamb, with flajeolets, 40 Half roast chicken, dressing, cranberry pre- serves, 50 Sweetbread cutlets, Nivernaise, 35 Fried frog legs, tartar sauce 35 July H. Tomato with rice, 15 Oxtail clear, 15 Fried brook trout with bacon, meuniere, 40 Baked stuffed mackerel, fines herbes sauce, 40 42 Fellows' Menu Maker. July 14 — Continued. Broiled whitefish, maitre d'hotel, 35 Boiled short ribs of beef, green l:ale, 35 Filet de boeuf stuffed olives, Mirabeau, 40 Brochette of poultry livers, Hoteliere, 35 Deviled leg of goose, chutney, Colbert sauce, 40 Roast prime ribs of beef au jus, 45; extra cut, 75 Roast turkey, candied sweet potato, 45 Roast snipe with grilled tomatoes, 35 Broiled lamb kidneys with bacon, 35 July 15. Giblet with barley, 15 Pot au-feu, 15 Fried whitefish, lemon butter, chip potatoes, 35 Broiled trout, au naturel, 35 Skinned perch with salt pork, meuniere, 35 Boiled ham hocks w'.Vn creamed hot slaw, 35 Lamb stew witli dumplings a I'lrlandaise, 35 Chidden a la chevalier, 50 Spaghetti a I'ltalienne, 25 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast duckling with green peas, 45 Minced beef a la Portugaise, 35 Fried brain cakes, tomato sauce, 35 July 16. Potage Andalouse, 15 Consomme royale, 15 Salmon trout, stuffed and baked, potato cro- quettes, 40 Bro-led Spanish mackerel, chives sauce, 35 Fillets of flounder, anchovy cream sauce, 35 Boiled corned beef with cabbage, 35 Blanquette of chicken, a la princcsse, 45 Sweetbread cutlets, mushroom sauce, 40 Larded calf's liver, with bacon, fried onions, 35 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast ribs of spring lamb, mint sauce, 45 Small tenderlioln steak, cheron, 45 Braised ox tails witla vegetables, 35 July 11. Beef soup, Scotch style, 15 Consomme comtesse, 15 Broiled blueflsh, maitre d'hotel, 35 Cod steak, saute, club style, 35 Boiled kingflsh, sauce Normande, 35 Boiled capon with rice, mushroom veloute sauce, 45 Pork tenderloin, candied sweet potatoes, 35 Stuffed German pancalce, creamed spinach, 35 Stewed pigeon with green peas, 45 Roast prime ribs of beet au jus, 45 ; extra cut, 75 Roast turkey, dressing, cranberry sauce, 45 Beef a la mode, with noodles, 35 Ragout of lamb, jardiniere, 35 July IS. Cream of new tomatoes, 15 Consomme magenta, 15 Boiled sole, Dutch sauce, hollandaise potatoes, 40 Fried mackerel roe with bacon, meuniere, 35 Bullheads baked in sauce Creole, 35 Boiled New England dinner, 40 Fricandeau of sweetbreads, with spinach, 40 Croquettes of fresli crabmeat, Aurora sauce, 35 Grilled lamb steak with buttered corn, 50 July t8 — Continued. Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast duckling with apple sauce, 45 Curried giblets and wings, with rice, 35 Fricassee of veal with mushrooms, 35 July 19. Cockie-leekie, 15 Consomme a I'Africaine, 15 Spanish mackerel, sauce fleurette, 35 Broiled shad with bacon, roe butter, 45 Fillets of salmon, sauce royal, 35 Boiled chicken and tongue, parsley sauce, 45 Sweetbreads, larded, asparagus tips, 50 Duclc patties with green peas, 40 Veal chops breaded, tomato sauce, 35 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast sugar-cured ham, champagne sauce, 35 Turkey second joints, a la Maryland, 40 Fried frog legs, sauce tartar, 35 July 20. Puree of celery, 15 Consomme chittonade, 15 Soup without meat order, 25 Steamed finnan haddie, drawn butter, 35 Boiled redsnapper, egg sauce, 35 Piani^ed Mackinaw trout, en iDordure, 40 Boiled rump of beef, new carrots, horseradish, 35 Blanquette of lamb with mushrooms, 35 Fried spring cliicisen, hominy fritters, 50 Goulash of veal with spaghetti Italienne, 35 Roast prime ribs of beef au jus, 45 ; extra cut, 75 Roast turkey, dressing, cranberry jelly, 45 Cold snipe with celery salad en aspic, 40 Sweetbread patties, a la Parisienne, 40 July 21. Bisque of fresli lobster, 15 Consomme imperial, 15 Broiled salmon cutlet au buerre noir, 35 Boiled codfish steak, clam sauce, 35 Panflsh, saute. Julienne potatoes, 35 Boiled sugar-cured ham with spinach, 35 Stewed chicken with rissoto, 40 Rolled shoulder of lamb, stuffed tomato, 35 Veal pot pie a la femiere, 35 Roast prime ribs of beef, au jus, 45 ; extra cut, 75 Roast young goose, glazed new turnips, 45 Tenderloin steak a la Trianon, 45 Fricassee of scallops, en bordure, 40 July 12. Tomato with rice, 20 Broiled jumbo whitefish, anchovy butter, 35 Filleted trout, fried with bacon, 35 Boiled salt mackerel, parsley butter sauce, 35 Cold brook trout in jelly, macedoine salad, 45 Small tenderloin steak, sauce Chateaubriand, 50 Baked pork and beans with brown bread, 25 Veal chops, saute, Italian sauce, 40 Prime ribs of beef au jus, 50 ; extra cut, 75 Roast spring lamb, mint sauce 40 Calf's liver larded with smothered onions, 35 Roast beef hash with peppers, 35 July 23. Mock turtle, 20 Boiled salmon trout, clam sauce, 35 Fellows' Menu Maker. 4? July sj — Continued. Native croppies, fried with salt porlj, 35 Broiled jumbo whiteflsh, lemon butter, 40 New England boiled dinner, 35 Chicken livers with mushrooms en bordure, 35 Turkey cutlets a la Nivernaise, 4 Spring lamb pot pie, Bourgeoise, 35 Prime ribs of beef au jus, 50; extra cut, 75 Roast Philadelphia capon, bread sauce, 45 Assorted cold meat with wax bean salad, 40 Lobster a la Newburg, 50 Juljl 2i. Cream of celery, 15 Fr;ed halibut steak, tomato sauce, 35 BroHed fresh mackerel, maitre d'hotel, 35 Co'-d brook trout in savory jelly, 35 Boiled leg of mutton, caper sauce, 35 Sweetbreads, broiled, petits pois, 50 Lamb fries, breaded, tartar sauce, 35 Chicken pot pie, 40 Prime ribs of beef au jus, 45; extra cut, 75 Roast turkey, cranberry sauce, 43 Cold beef a la mode, potato salad, 35 Crab meat a la Maryland, 43 July 25. Scotch mutton broth, 15 Broiled whiteflsh, Saratoga chips, 35 Baked trout a la Creole, 30 Boiled halibut, egg sauce, 30 Boiled leg of mutton, mashed turnips, caper sauce, 35 Paprika schnitzel, 35 Beef a la mode, hot potato salad, 35 Crab meat a la Maryland, 45 Prime ribs of beef au jus. 45; extra cut, 75 Rcast ham, champagne sauce, 35 Broiled sweetbreads on toast. 40 Cold brook trout in jelly, 35 July 20. Spring vegetable, 15 Broiled whiteflsh, parsley butter, 35 Boiled pike, Aurora sauce, 30 Baked blueflsh a la Mexicaine, 35 Boiled ham with cabbage. 35 Short ribs of beef with Yorkshire pudding, 35 Paprika schnitzel, Parisienne salad, 35 Hamburgh steak with onions, 35 Prime ribs of beef au jus. 45 ; extra cut. 75 iToast saddle of lamb, mint jelly. 40 Cold veal a la mode, Francaise, 35 Soft shell crabs, tartar sauce, 45 July 27. Consomme Brunoise, 15 Fried croppie with salt pork, 30 Broiled lake trout, vert-pre, 35 Boiled corned beef with cabbage, 30 Curry of lamb with rice, 35 Finnan haddie, D§lmonico, 45 Salade a la Russe, 30 Prime ribs of beef au jus, 45 ; extra cut, 75 Roast young turkey, cranberry sauce, 45 Chicken saute with fresh mushrooms, 40 July 88. Chicken a I'Espagnole, 15 Planked whiteflsh, provencale, 35 Broiled pompano, walnut butter, 40 Cold brook trout in jelly, 35 Boiled fresh beef with horseradish, 30 Fried frog legs, tartar sauce, 35 Braised shoulder of lamb a la Flamande, 35 Larded fillet of beef, jardiniere, 40 Prime ribs of beef au jus, 45 ; extra cut, 75 Half roast duckling with stewed apples, 50 Cold tongue with asparagus tips en aspic, 40 Old settlers' coined beef hash. 30 July 29. Crab gumbo, 13 Fried Boston smelts, tartar sauce, 35 Boiled fresh codfish, egg sauce, 30 Broiled whiteflsh, parsley butter, 35 Boiled ham with spinach, 35 Chicken croquettes with peas, 3 5 Roast beef hash. Southern style, 30 Braised saddle of mutton, provencale, 40 Prime ribs of beef, au jus, 45 ; extra cut, 75 Half roast stuffed chicken, giblct sauce, 45 Crab flakes en aspic, Delmonico, 40 July SO. French croute-au-pot, 15 Fried Boston smelts, tartar sauce. 35 Baked pompano a I'Oriental, 40 Broiled brook trout with bacon, 45 Boiled turkey celery sauce. 40 Baked pork and beans, Bostcn brown bread, 25 Irish stew with dumplings, 35 Veal chops en Bellevue (cold), 40 Prime ribs of beef, au jus, 45 ; extra cut, 75 Roast loin of pork, apple sauce, 35 Frog legs, saute, bonne-femme. 40 July 31. English beef broth, 15 Fried Boston smelts, tartar sauce. 35 Broiled Spanish mackerel, vert-pre, 35 Boiled wall-eyed pike, anchovy sauce, 35 Boiled leg of lamb, onion sauce, 35 Braised loin of veal, stuffed tomato, 35 Irish stew with dumplings, 35 Broiled Philadelphia squab on toast, 50 Prime ribs of beef au jus, 45 ; extra cut. 75 Roast loin of pork, apple sauce, 35 Crab flakes in jelly, 35 Chicken hash with peppers on toast, 40 August 1. Puree Mongole, 15 Boston smelts a la meuniere, 30 Broiled lake trout, anchovy butter, 35 Boiled mackerel a I'Allemande. 30 Boiled corned beef with cabbage, 35 German pot roast, potato pancakes. 35 Curry of turkey wings with rice, 35 Deviled crabs in shell. 45 Prime ribs of beef au jus, 45; extra cut, 75 Roast leg of veal with dressing, 35 Fried Iamb fries, tomato sauce, 35 44 Fellows' Menu Maker. August S. Chicken gumbo, 15 Fried smelts with bacon, 30 Planked mackerel a la Mornay, 35 Boiled trout, lobster sauce, 35 Boiled short ribs ot beet with vegetables, 35 Saute of poultry livers with mushrooms, 35 Chicken pot pie, home style, 40 Braised fresh ox tongue a la Mexicaine, 35 Prime ribs of beef au jus, 45 ; extra cut, 75 Roast veal with ham, tomato sauce, 35 Lamb fries, breaded, Italienne, 40 Creamed sweetbreads with French beans, 45 Aitgitst 3. Chicken mulligatawny, 15 Boiled fresh codfish, egg sauce, 30 Broiled salmon steak, parsley butter, 35 Fried croppie, Saratoga chips, 35 Leg of mutton with turnips, caper sauce, 35 Braised ox tails with vegetables, 35 Fried pork chops, Robert sauce, 35 Corn fritters and bacon, cream sauce, 30 Prime ribs of beef au jus, 45 ; extra cut, 75 Half roast spring chicken, giblet sauce, 50 Canape of crab flakes, Lorenzo, 40 August l). Cream of celery, 15 Native croppie, fried with salt pork, 35 Broiled Mackinaw trout, Montpelier butter, 35 Baked wall eyed pike, fisherman's style, 35 Boiled New England dinner, 35 Fricassee of chicken, St. Lambert, 45 Weiner schnitzel, potato salad, 40 Quenelles of turkey with green peas, 35 Prime ribs of beef au jus, 45; extra cut, 75 Roast spring lamb, browned potatoes, 40 Half grilled duckling, orange sauce, 60 Frog legs a la Newburg, 35 August 5. Vegetable soup, 15 Broiled lake trout, maitre d'hotel, 35 Fried fillet of pike a, I'Orly, 35 Baked Boston smelts, provencale, 35 Boiled salt pork and cabbage, 35 Braised shoulder of lamb, spring vegetables, 40 Old fashioned corned beef hash, 35 Paprika schnitzel, "Vienna style, 40 Prime ribs of beef au jus, 45 ; extra cut, 75 Half roast young duckling, apple sauce, 60 Brook trout a la Russe en aspic, 50 August 6. Scotch broth, 15 Planked jumbo whiteflsh, 40 Pompano saute, meuniere, 35 Baked trout, regency sauce, 35 Boiled leg ot mutton a, I'Anglaise, 35 Loin of veal a la moniglas, 40 Southern hash in chafmg dish, 40 Braised sirloin of beef, jardiniere, 35 Prime ribs of beef au jus, 45 ; extra cut, 75 Half roast spring chicken, stuffed, 45 Fried frog legs, tartar sauce, 35 Creamed lamb fries on toast, 35 August 7. Mock turtle, 15 Baked blueflsh, sauce piquante, 35 Panfish fried with bacon, chip potatoes, 30 Broiled whitefish, maitre d'hotel, 35 Boiled corned beef with spinach, 35 Broiled truffled sardines, Parisienne potato salad, 40 Spaghetti a la Creole, 30 Filet mignon, Eugenie, 50 Prime ribs of beef au jus, 45 ; extra cut, 75 Roast saddle of mutton, red currant jelly, 45 Fresh pork sausages on mashed potatoes, 30 Broiled sweetbreads, colbert sauce, 50 August 8. Puree Crecy, aux croutons, 15 Boiled Newfoundland cod, parsley sauce, 30 Spanisli niaclcerel saute au beurre noir, 30 Broiled jumbo smelts a la vert-pre, 35 Boiled fowl witii ham, poulette sauce, 40 Beef tenderloin witli olives, Colbert, 45 Fried frog legs, tartar sauce, 35 Curry of mutton a la Madras, 35 Prime ribs of lieef au jus, 45 ; extra cut, 75 Roast leg of laaib, green mint sauce, 35 Philadelphia squab, crapaudine, 50 Beef a la mode, a I'Anglaise, 35 August 9. Scotcli mutton broth, 15 Fried whitefish, breadcrumtaed, tomato sauce, 35 Broiled blueflsh. lemon butter, 35 Baked pampano a I'ltalienne, 40 Boiled short ribs of beef, carrots, horseradish sauce, 3 5 Small tenderloin of beef, flnanciere, 40 Fried frog legs, tartar sauce, 35 Chicken stew, country style, 40 Prime ribs of beef au jus, 45 ; extra cut, 75 Roast duckling with green peas, 45 Canape d'oeuf a I'Argenteuil (froid), 35 August 10. Chicken gumbo, 15 Fried whiteflsh, sauce Genevoise, 35 Baked trout with tomatoes, 35 Panned butterflsh with bacon, 30 Smoked tongue with salt pork and spinach, 35 Blanquette of sweetbreads with truffles, 50 Broiled pork cliops with fried apples, 35 Chicken croquettes, fresh mushroom sauce, 35 Prime ribs of beef au jus, 46 ; extra cut, 75 Roast leg of mutton with French beans, 35 Chipped beef with scrambled eggs, 35 Frog legs, au gratin, 35 August 11. Puree mongole, 15 Individual planked whiteflsh, 40 Lake trout, stuffed and baked, Portugaise, 35 Fried croppie, Saratoga chips, 35 Boiled leg of mutton, stewed carrots, caper sauce, 35 Stewed ox tails with vegetables, 35 Codfish cakes with bacon, cream gravy, 40 Broiled squabs on toast, 70 Prime ribs of beef au jus, 45 ; extra cut, 75 Roast suckling pig, apple sauce, 50 Pried frog legs, remoulade sauce, 40 Fellows' Menu Maker. 45 August 12. Giblet with barley, 15 Brai.sed pike a la Genoise, 35 Boiled salmon, AUemande caper sauce, 35 Broiled whiteflsh, Venitienne butter, 35 Halibut flakes en aspic, macedoine salad, 40 Short ribs of beef with Yorkshire pudding, 35 Spring Iamb pot pie, 35 Fried spring chicken, cream sauce, 45 Prime ribs of beef au jus, 45; extra cut, 75 Roat leg of veal with dressing, pan gravy, 35 Macaroni with lobster a la cardinal, 40 Sweetbreads fried, sauce perigueux, 50 August 13. Beef and celery bouillon, 15 Baked blueflsh a I'ltalienne, 35 Fresh mackerel, broiled, au beurre noir, 35 Boiled lake trout, shrimp sauce, 35 Boiled corned beef with cabbage, 35 Calf's brains, saute with olives, 35 Fricasse of chicken a la Parisienne, 40 Frt-aised squab, sur socle, a la julienne, 60 Prime ribs of beef au jus, 50 ; extra cut, 75 Roast young turkey, cranberry preserves, so Sweetbreads, breaded, sauce Trianon, 50 Pickled pigs' feet with potato salad, 30 August II,. Cock-a-leekie, 20 Fried panfish with bacon, AUemande sauce, 35 Lake trout, breaded, sauce provencale, julienne potatoes, 35 Baked halibut, Genevoise sauce, Victoria potatoes, 35 Boiled calf's head and tongue, parsley sauce, 35 Sweetbreads a la Rothschild, 50 Ham croquettes a I'Alsacienne. 35 Blanquette of lamb a la macedoine, 35 Prime ribs of beef au jus, 45 ; extra cut, 75 Roast stuffed chicken with hominy, 50 ■Compote of squabs a I'Americaine, 60 Braised ox tails with stuffed tomato, 35 August 15. Cream of celery, 15 Broiled fresh mackerel, maitre d'hotel, 35 Fried lake trout, tomato sauce, 35 Boiled halibut, egg sauce, 35 Boiled chicken with salt pork, parsley sauce, 45 Hungarian goulash with spaghetti, 35 Sweetbreads, glace, au Madere, 45 Macaroni with tomatoes a la Toscane, 30 PIrime ribs of beef au jus, 50; extra cut, 75 Half roast duckling, apple sauce, 60 Braised sirloin of beef a la mode, 35 August 10. Ox tail a I'Anglaise, 15 Broiled fresh mackerel, vert pre, 40 Native croppie, fried with bacon, 35 Boiled chicken halibut, clam sauce. 35 Boiled leg of mutton with turnips, caper sauce, 35 Frankfurters with sauerkraut, 35 Veal cutlets, saute a la financ'ere, 40 Curried poultry wings with rice, 3 5 PVime ribs of beef au jus, 50 ; extra cut, 75 Roast turkey, stuffed, cranberry sauce, 50 Frog legs, fried, tartar sauce, 30 August n. Cream of celery, 15 Pompano saute, meuniere, 35 Boiled fresh codfish, egg sauce, 35 Baked lake trout, a la Creole, 40 Boiled short ribs of beef with carrots, horserad- ish sauce, 35 Mutton chops a la Nelson, 45 Stuffed breast of veal with mushrooms. 35 Hungarian goulash with spaghetti, Italenm--, 35 Prime ribs of beef au jus, 50 ; extra cut, 75 Half roast duckling, apple sauce, 50 Frog legs, breaded, tartar sauce, 35 Chicken a. la Maryland, 60 August IS. Tomato with rice, 15 Broiled filleted pike, anchovy butter, 35 Whiteflsh, breaded, Italian sauce, 35 Lake trout, saute, meuniere, chip potatoes, 35 Boiled ham hocks with cabbage, 35 Small tenderlo'n steak a la Bayard, 45 Chicken pot pie. Southern style, 45 Calf's brains, saute, au beurre noir, 40 Prime ribs of beef au jus, 50 ; extra cut, 75 Roast quarter of lamb, mint jelly, 45 Fricassee of veal with risotto tirabale, 35 August 19, Mulligatawny, 15 Broiled whiteflsh, maitre d'hotel, 40 Baked blueflsh, flnes herbes sauce, 35 Fried halibut steak, tomato sauce, 35 Boiled ham hocks with cabbage, 35 Fricassee of chicken a la juive, 45 Planked tenderloin of beef with peppers, 50 Haricot of mutton, stuffed tomato, 40 Prime ribs of beef au jus, 50 ; extra cut, 75 Roast turkey, cranberry sauce, 50 Braised sirloin a la Milanaise, 40 Squab guinea hen with jelly, Jl.OO August 20. Chicken Creole, 20 Brook trout with bacon, meuniere, 50 Broiled pike, maitre d'hote], 40 Baked swordflsh a la Portugaise, 35 Boiled leg of mutton a I'Anglaise, 35 Fricassee of lamb with green peas, 35 Braised sirloin of beef a la jardiniere, 35 Pork chops saute a la Robert, 35 Prime ribs of beef au jus, 50; extra cut. 75 Roast young turkey, cranberry sauce. 50 Grilled squab a la crapaudine, 65 August 21. Cream of cauliflower, 20 Panflsh with baccn. meuniere. 40 Broiled jumbo whiteflsh, maitre d'hotel, 40 Salmon steak a la roya'.e, 40 Boiled chicken with ham, veloute sauce, 50 Steak and kidney pie, home style, 40 Paprika pork chops, corn fritters, 40 Sweetbreads with fresh mushrooms, glace. 50 Prime ribs of beef au jus, 50 ; extra cut, 75 Roast spring lamb, mint sauce, 40 Turkey hash with peppers on toast. 50 46 Fellows' Menu Maker. August 23. Mock turtle, 20 Broiled blueflsh, maitre d'hotel, 40 Fried B::ston flounder, meuniere, 40 Halibut steak au gratin, 40 Boiled corned beef with summer cabbage, 40 Braised sirloin a la Godard, 40 Breast of veal, saute, stuffed tomato, 40 Fricassee of poultry wings, en bordure, 40 Prime ribs of beef au jus, 50; extra cut, 75 Roast young turkey, stuffed, cranberry sauce, 50 Fried frog legs, tartar sauce, 45 Filet mignon of beef, bearnaise, 50 August 23. Turkey broth with rice, 20 Native croppie, fried with bacon, 40 Boston smelts, bread crumbed, tartar sauce, 40 Boiled swordfish, anchovied egg sauce, 40 Short ribs of beef, horseradish sauce, 40 Chicken croquettes, Italian sauce, 50 Larded tenderloin with mushrooms, 50 Braised leg of mutton a I'Algerienne, 40 Prime ribs of beef au jus, 50 ; extra cut, 75 Roast veal and ham, with dressing, 40 Soft shell crabs, meuniere, 50 August 2i. Consomme d'ltalie, 2 Boiled lake trcut, shrimp sauce, 40 Wall eyed pike, saute, meuniere, chip potatoes, 40 Planked jumbo whitefish, lemon butter, 40 Boiled sugar cured ham with hot slaw, 40 Small tenderloin steak, bearnaise, julienne pota- toes, 50 Braised sweetbreads a la montglas, 50 Stewed breast of veal with lima beans, 40 Prime ribs of beef au jus, 50; extra cut, 75 Roast leg of lamb, mint sauce, browned pota- toes, 45 Cold chartreuse of chicken breast, aux haricots verts, 50 August 25. Julienne, 20 Baked muskallonge, piquante sauce, 40 Broiled lake trout, vert-pre, 40 Fried whiteflsh, Spanish sauce, 40 Leg of spring lamb, boi'.ed, sauce soubise, 40 Devilled legs of chicken, Richelieu, 50 Hungarian goulash with spaghetti, Italienne, 40 Short ribs of beef, glace, Yorkshire pudding, 40 Prime ribs of beef au jus, 50; extra cut, 75 Roast veal with dressing, tomato sauce, 40 Codfish cakes with bacon, cream sauce, 40 Braised mutton with Bretonne beans, 40 August 26. Chicken Creole, 20 Boiled fresh codfish, egg sauce, 35 Broiled lake trout, julienne potatoes, 40 Fried bread crumbed whiteflsh, tomato sauce, 40 Boiled turkey, celery sauce, 50 Larded tenderloin of beef a la Royale, 45 Loin mutton chop with buttered corn, 45 Braised ham hocks with sp'nach, demi-glace, 40 Prime ribs of beef au jus, 50; extra cut, 76 Half roast stuffed chicken, Hanover sauce. 50 Southern hash with fried hominy, 40 August V. Puree Jackson, 20 Fried mackerel, Saratoga chips, 40 Broiled Mackinaw trout, maitre d'hotel, 40 Wall eyed pike, boiled, anchovy sauce, 40 Smoked tongue and ham with spinach, 40 Haricot of mutton, jadiniere, 40 Braised sirloin with noodles, Italian sauce, 40 Chicken croquettes with French beans, 40 Prime ribs of beef au jus. 50 ; extra cut, 75 Roast loin of pork, apple sauce, 40 Frog legs, fried, sauce remoulade, 50 August 2S. Ox tail, 20 Broiled halibut, parsley butter sauce, 40 Baked stuffed trout a. I'Bspagnole, 40 Fried whitefish, tomato sauce, 40 Corned beef with summer cabbage, 40 Chicken a la Maryland, 5D Paprika veal chops a la Milanaise, 45 Minced tenderloin cutlets, piquante sauce, 40 Prime ribs of beef au jus. 50; extra cut, 75 Roast turkey, cranberry sauce, 50 Mayonnaise of salmon with asparagus, 50 Lobster a la Newburg, 50 August 29. Beef a I'Anglaise, 20 Broiled fresh mackerel, maitre d'hotel, 40 Panned sunfish with bacon, meuniere, 40 New England codfish hash au gratin, 40 Boiled chicken with salt pork, parsley sauce, 50 Broiled sweetbreads on toast, asparagus tips, 50 Irish stew with dumplings, 40 Tenderloin steak, saute with peppers, 50 Prime ribs of beef au jus. 50 ; extra cut, 75 Roast leg of lamb, mint sauce, 45 Braised veal a la royale, 45 Crab meat a la reine, 40 August SO. Consomme macedoine, 20 Steamed finnan haddie, maitre d'hotel, 40 Braised bullheads with tomatoes, 40 Fried cod cutlet, piquante sauce, 40 Leg of mutton, a I'Anglaise, 40 Scalloped veal and ham with rice, 40 Soft shell crabs, bread crumbed, mayonnaise, 40 Beef stew, German style, potato pancakes, 4 Prime ribs of beef au jus. 50; extra cut, 75 Roast ham, champagne sauce, 45 Patties a la flnanciere, 50 Ffricadelles of lamb a I'ltalienne, 45 August SI. Tomato gumbo, 20 Panned catfish a la Creole, 40 Baked pike, fines herbes sauce, 40 Fried croppies with bacon, meuniere, 40 Smoked tongue with salt pork and spinach, 40 Blanquette of veal with mushrooms, 40 Hamburgh steak, Italienne sauce, 40 Larded sirloin pot roast with noodles, 40 Prime ribs of beef au jus, 50 ; extra cut, 75 Half duckling with green peas, 75 Roast lamb, mint sauce, 45 Panned sunflsh icith bacon, meuniere, 40 Chicken patties a la reine (2), 50 Fellows' Menu Maker. 47 September 1. Giblet with bajrley, 20 Broiled wliitefish, maitre d'liotel, 40 Fried halibut steak, tartar sauce, 40 Boiled Chinook salmon, parsley butter, 40 New England boiled dinner, 40 Fricassee of chicken with rice and dumplings, Veal chops breaded, tomato sauce, browned tatdes, 40 Sweetbreads glace a la macedoine, 50 Prime ribs of beef au jus, 50 ; extra cut, 75 Roast young turkey, stuffed, Hanover sauce, Frog legs a la poulette, 50 September G. Mulligatawny, 15 Broiled halibut steak, maitre d'hotel, 35 Fried whitefish, breaded, Italian sauce, 35 Boiled trout, clam sauce, 35 Leg of mutton with turnips, caper sauce, 35 50 Paprika veal chops, rice timbale, 40 po- Macaroni with tomatoes, Genoise, 30 Spring lamb hash with Spanish peppers, 35 Prime ribs of beef au jus, 45 ; extra cut, 75 Half stuffed chicken, giblet sauce, 50 50 Frog legs fried, tartar sauce, 40 Broiled Pliiladelphia squab, crapaudine, 60 September 2. Mock turtle with quenelles, 20 Ftried croppie with bacon, meuniere, 40 Boiled codfish steak, shrimp sauce, 40 Baked stuffed trout, Italienne sauce, 40 Short ribs of beef, carrots, horseradish sauce, 40 Braised; ham hocks with spinach, 40 Spring lamb stew a la Jardiniere,, 40 Fried chicken with hominy fritters, 60 Prinie ribs of beef au jus, 50 ; extra cut, 75 Veal with .dressing, tomato sauce, 40 Broiled pork chops with cepes, sauce Robert, 40 Roast squab with currant jelly, 65 September 3. Ox tail a I'Anglaise, 15 Broiled jumbo .whitefish, potatoes Marie, 40 Buttered fresh mackerel with fried roe, 40 Filleted pike, baked, en papilotte, 40 Boiled leg of mutton with turnips, caper sauce, 35 , Frankfurters witli sauerkraut, 35 Veal outlets, saute a la flnanciere, 40 Mignon, of beef with mushrooms, Cheron, 50 Prime ribs of beef au jus. 50; extra cut, 75 Rqast, saddle of lamb, mint jelly, 50 Cold stuffed brook trout, asparagus salad, 50 Philadelphia squab en casserole, 85 September i. Chicken St. Mande, 20 Creamed halibut, mushroom sauce, 40 Broiled Kennebec salmon, maitre d'hotel, 40 Fried mackerel, butter sauce, Parisienne pota- toes, 40 Corned ox tongue, raisin sauce, 40 Veal cutlet, sauteed with ham, flnanciere, 40 Biraised sirloin of beef, Milanaise, 40 Croquettes' of turkey with green peas, 45 Prime ribs of beef au jus. 50; extra cut, 75 Leg of mutton with Bretonne beans, 40 Soft shell crabs, meuniere, 45 September 5. Tomato with rice. 20 Boiled chicken halibut, egg sauce, 40 Broiled lake trout, maitre d'hotel, 40 Fried whitefish, Spanish sauce, 40 Leg of lamb, onion sauce. 40 Planked tenderloin a la Cheron, 50 Hungarian goulash with spaghetti, 40 Saute of chicken livers with mushrooms, 40 Prime ribs of beef au jus, 45; extra cut, 75 Young turkey, stuffed, ciranberry sauce, 50 Irish stew with dumplings, 35 Soft shell crabs fried, tartar sauce, 45 September 1. Potage Milanaise, 15 Broiled fresh mackerel, ^ert-pre, 35 Native croppie, saute, meuniere, 35 Boiled salmon, hollandaise, 35 Turkey with ham, celery sauce, 45 Beef stew with dumplings, home style, 35 Fried chicken with corn fritters, 50 Broiled sweetbreads a la macedpine, 50 Prime ribs of beef au jus, 45; extra cut, 75 Leg of veal with dressing, Espagnole, 35 Short ribs of beef, Yorkshire pudding, 35 Old settlers' corned beef hash, 35 September 8. Chicken Hanovrienne. 15 Broiled jumbo whitefish, maitre d'hotel, 40 Halibut steak breadcrunibed, anchovied ton-:a.to sauce, 35 Crimped trout au vin blanc, shrimp sauce, 35 New England dinner, 35 .... Fricassee of chiclten a la Havelock, 45 Fried frog legs, tartar sauce, 40 Braised leg of mutton, jardiniere, 35 Prime ribs of beef au jus, 45; extra cut, 75 Half roast duck, stuffed, apple sauce, 50 Broiled pork chops with stuffed tomato, 35 Codfish cakes with bacon, cream sauce, 35 September 9. Scotch broth with batrley, 15 Broiled whitefish, maitre d'hotel, 35 Boiled codfish, egg sauce, 35 Fried Mackinaw trout, Spanish sauce, 35 Virginia ham with cabbage, 35 Small tenderloin steak, bearnaise, 50 Roast beef hash with peppers on toast, 35 Chicken a la marengo, 50 Prime ribs of beef au jus, 45; extra cut, 75 Spring lamb, mint sauce, browned potatoes, 45 Lobster cutlets a la mariniere. 50 September 10. French vegetable with orust, 15 Broiled muskallonge steak, Victoria potatoes, 35 Whitefish breaded and fried, tomato sauce, 35 Wall eyed pike, boiled, anchovy sauce, 35 Chicken with salt pork, sauce poulette, 45 Beef steak and kidney pie, London style, 35 Saute of turkey livers with mushrooms en bor- dure, 40 Macaroni and cheese a TAmericaine, 30 Prime ribs of beef au jus, 45 ; extra cut, 75 Loin of pork with apple sauce, 35 Philadelphia squab on toast, jellied orange, 60 Boston baked beans, brown bread, 25 jj- f ~ c? Tapioca Custard Pudding, Cream Sauce „ r„ Apple Pie Consomme en Tasse c-i i. t ^ Strawberry Ice Cream Sweet Gherkins Pickled Onions Assorted Cakes Fried Boston Smelts, Tartar Sauce American Cheese Saltine Crackers Julienne Potatoes Tea Coffee Milk Buttermilk 56 Fellows' Menu Maker. Puree Jackson or Consomme en Tasse Sweet Gherkins Queen Olives Fried Pickerel, Tomato Sauce Potatoes Reitz Veal and Oyster Pie, Francaise or Broiled Pigs Feet, Piquante Sauce Ramekins, a 1' Italienne Baked and Steamed Potatoes Creamed Parsnips Succotash Salade, a la Russe Bread and Butter Pudding, Lemon Sauce Red Cherry Pie Vanilla Ice Cream Assorted Cakes American Cheese Saltine Crackers Tea Coffee Milk Jardiniere Salad Sago Custard Pudding with Cream Walnut Ice Cream Assorted Cakes Edam Cheese Tea Coffee Saltine Crackers Milk Buttermilk t t t t t t Scotch Mutton Broth or Consomme aux Nouilles Chow Chow Mixed Pickles Boiled Halibut, Egg Sauce Roast Pork, Apple Sauce or Fricassee of Veal with Mushrooms Banana Fritters, Glace Boiled Potatoes Stringless Beans Bread and Butter Pudding, Lemon Sauce Coffee Ice Cream Assorted Cake Coffee Tea Beef a 1' Anglaise or Consomme en Tasse t X i Olives Queen Olives Mixed Pickles Fried Halibut, Tomato Sauce Saratoga Chips Devilled Crabs in Shell, Cold Slaw or Southern Hash, Corn Fritters Raspberry Fritters, Fruit Sauce Roast Leg of Veal, Spanish Sauce German Potato Salad Creamed Potatoes Mashed Polatoes Carrots and Peas Bread and Butter Pudding, Lemon Sauce American Chesse Cocoanut Pie Tea Coffee Ice Cream Assorted Cakes Chicken Broth with Rice Sweet Mixed Pickles Fillet of Sole, Aurora Sauce Potatoes Anglaise Salt Pork with Fried Apples or Oysters a la Dauph'ne Pot Roast of Beef with Noodles Boiled Ox Heart, Horseradish Sauce Hashed Browned Po'atoes Stewed Tomatoes Boiled Potatoes Spinach Sago Custard Pudding, Cream Sauce Almond Sherbet Assorted Cakes Coffee X X X Saltine Crackers Milk American Cheese Saltine Crackers Milk Oliyes Tea Coffee t t t Mulligatawny or Consomme en Tasse Sweet Gherkins Broiled Fresh Mackerel, Maitre D'Hotel Radishes Chip Potatoes Panned Count Oysters on Toast or Frankfurters with Sauerkraut Pear Fritters, Glace Roast Loin of Pork, Apple Sauce German Fried Potatoes Boiled Potatoes Spiced Beets Creamed Lima Beans Pot au Feu or Consomme Julienne Olives Sweet Pickles Boiled Pickerel, Egg Sauce Boiled Parisienne Potatoes Roast Loin of Pork, with Apple Sauce or Paprika Lamb Chops, Hungarian or Braised Ox Tails, Jardiniere Individual Pork and Beans Mashed Potatoes Browned Sweet Potatoes Graham Bread Pudding, Lemon Sauce Vanilla Ice Cream Assorted Cake Tea Coffee Fellows' Menu Maker. 57 A Dissertation on the Bill of Fare Maker versus the Waiter and the Tipping System. The great number of people who from many other waiters. Then the captain forgets to seat causes have their food served them by waiters in you. You wait for a waiter, but he is not wait- restaurants, etc., often have a great desire to ing for you! He hands you a bill of fare, then register a kick t he waiter for his service, but '^'^ 5"°" "^^^"^ '' "^''^ ^^ ^^''^ on somebody else. , . -lu »i. ■ J lu 1.A c T^ -11 J He then takes your order. It is dished up well, retrain with the inward thought of. It will do ■' « and well cooked, may be from a. bill of fare well no good; oh! what s the use. j r, ^ j ■ ^ .._ i. .^ i l- ° made; but your order is at the bottom of his In the higher class restaurants and hotels tray; the tippet's order is on top; the tipper is where the kitchen crews are generally all foreign- served first. Yours is now half cold, the sauces ers, and the waiters also, it is next to impossi- have soaked the meat, etc., the hashed browned ble to obtain a bill of fare fitted for the Ameri- potatoes are flattened and spread out over the can traveling public, or for the business man jigjj; the decoration of the salad is mussed, who cannot get home, or the flat dweller who xhen your digestive apparatus is thrown out of wishes to entertain, or the pater familias, who order, and you register another kick, to get thinks to give family and friends a treat, or to worse service next time. get plain food cooked and served with plain You may send the whole order back and leave civility. the house, registering a very strong kick at the The bill of fare is handed you by the waiter. o£6ce; but it does you little good — unless you tip. You order from it, and give the waiter instruc- and, to the foreign waiters, tip liberally. The lions as to the way you wish it cooked and waiter can spoil your temper and spoil all you served. If the waiter sizes you up as a good ordered from the finest bill of fare ever com- TIP, you may get your desires. If he thinks posed. otherwise, you may even, before he takes the Many who read this may say. How foolish I order to the kitchen, be told, We are out of this I can get always everything! want. Of course, or that to day; and you inwardly register a many get what they want, when and how they kick about the bill of fare and its maker. want it. BUT THEY ARE GOOD TIPPERS, Or, again, you may order three or four articles ^^°^ wh°™ *e waiters will stand anything, such as oysters, celery, salad and chicken. You like • • • to eat your salad with your oysters. The waiter ^ow for some popular dishes classified: There serves you with the oysters, and brings the salad "^ hundreds of Soups and Consommes with their with or without the chicken. Your right is to attending garnitures. In the American plan register a kick; but if you do, and are not a good ^°^^^ y°" "^^^ P'^'^^ *«" ^" °° ">« '^■" °^ ^^^ tipper, you will find the bill of fare, according to ^""^ ^^^ ^'^^ ^^ "'1«<1 ^"'^ ^^ ^°"« '° '^y "^«°'- that waiter, has run out of spring chicken, but "^he same may be said of the different forms of that he has cold ckicken or a guinea chick. You ^'=^ Cookery and their sauces and accompany- call the head waiter or captain and register your '°g potatoes; the same with the multitudinous kick. He is in league with the side waiter, «°'"«=: *"« "« ^" "^«*"1 ^°^ *^ American speaks nicely to you and says he will see about P'^° ^°'«'' ^"^ ^""^ ^^°^^ '"^° ^""^ ^ '^"^'^ , ,, , ;.„v,„„ „„,. „f •„i,i „i„„„ d'hote, or luncheon, banquet, or other form of It; goes to the kitchen, or out 01 sight, stays . a few minutes, comes back and says he is P^'''^' ^' ^ ^'^^^ P"'^^- very sorry, etc. And, as you are then real sore, ^"' "^^^ " '=°'"«" '^°™° '° "°'^«''° ''"^'"^^^ you denounce the bill of fare and its maker. '"^'^"'^^ °^ supplying the palron with a selection of dishes on the bill of fare which will SELL, The waiter with his service can upset any bill ji.-ui.ii. -jr uv 1. j f ■! and which has to be paid for each by each, and of fare ever made. ^^^ ^^^^^^ ^.^j^^^ ^^ quench the desires of the If you want your gumbo strained, he will for- stomach, as well as the contents of the purse, get it. If you wish soft eggs in any way, you then, from one end of the country to the other, will get medium. If you want lamb chops rare, ^e can practically call the number of Soups on you will get them well done. If you want twice our fingers; our Fish dishes the same; the cofiee without sugar, he is sure to have put Releve or boiled meats on two hands; our Roasts a piece in your cup before you can have yet smaller. With Entrees we haye a larger reiterated your remark. If you ask him to scope, but about 150 or so will cover all that the bring you so and so, he will misunderstand you. up-to-date restaurant, club and catering estab- ALL unless you are a good tipper. lishments are now using: When you register a kick you are a marked Now let us see what they are: man; each waiter points out his kickers to the First, SOUPS. 55 Fellows' Menu Maker. Second, FISH. Third, RELEVE or BOILED MEATS. Fourth, ENTREES with their garnitures and sauces. Fifth, ROASTS and GAME. And here let me say, that in many years' expe- rience, I have latterly found, that if you have printed under the Entree in small type, its com- ponent parts, relative to the sauces and garni- ture, the chances are greatly in your favor that you will sell many more enlrees than if unex- plained. For the people who eat in public places to-day, do not understand the sauces and garni- tures, and so pass them by for the plain roasts, etc., which cost the proprietor big money. You will have seen under a previous heading — "Specia's for the Day" what I am pointing at. I shall in the following dishes which I call POPULAR explain the composition of each in plain English. THE LANGUAGE OF OUR COUNTRY. The Country that gives us our bread and butter; in other words our Salaries; and should like to see hotels and restaurants everywhere follow the idea, fully believing from practical daily experience, that the patronage will appreciate it, and our proprietors reap the benefit of our energies; and thus us white coated and capped boys will be recognized as artists in our line, equally as the wigged judge, the im- maculate doctor, the surpliced minister, the lawyer and other professions whom we feed, but who look upon us still as. Only a Cook. If we Study the Stomach and feed it right, the doctor will have less to do. POPULAR SOUPS-In Demand Puree of Tomatoes. Tomato with Rice. Essence of Tomatoes (served in cups). Cream of Tomatoes. Tomato and Peas Puree with Vegetables (puree Mongole). Chicken Broth with Rice. Chicken with Noodles. Chicken Mulligatawny. Cream of Chicken. Chicken Giblet (with rice or barley). Essence of Chicken (served in cups). Chicken Gumbo (thick or strained). Cream of Celery. Cream of Green Corn. Cream of New Asparagus. Cream of Cauliflower. Cream of Sweetbreads. Cream of Oysters. Scotch Mutton Broth. English Beef Broth. Clam Broth (served in cups). Turkey Broth with Rice (or peas). Mock Turtle (thick or strained). Green Turtle (thick or clear). Oxtail (thick or clear). Spring Vegetable. Puree of Split Peas with Celery. Navy Bean, Home Style. Puree of Green Peas (St, Germaine). Puree of Rice with Chicken. Clam Chowder. Julienne. Consomme (plain or garnished). POPULAR FISH— and Demand of Cooking Black Bass, Split and Broiled. Black Bass, Split and Fried in Corn Meal. Individual Bass, Broiled Whole with Bacon Brook Trout, Meuniere (rolled in flour and fried in butter). Broiled Spanish Mackerel, chip potatoes. Broiled or Fried Fresh Mackerel. Boiled or Broiled Salt Mackerel, Boiled Potato. Broiled Blue Fish, Anchovy Butter. Boiled Fresh Codfish, Sauce Hollandaise. Fried or Broiled Codfish Steak. Salted Codfish Balls with Bacon, Cream Sauce. Fried Soft Shell Crabs, Tartar Sauce. Crab Flakes, Newburgh. Fillet of Sole in White Wine, (au vin blanc). Fried Fillet of Sole, Tomato Sauce. Finnan Haddie, Broiled, Drawn Butler. Fried or Broiled Halibut Steak. Fried Perch with Bacon, Saratoga Chips. Broiled Salmon Steak, Mailre d'Hotel. Salmon Trout, Fried or Broiled. Smelts, Fried, Tartar Sauce. Jumbo Smells, Split and Broiled. Shad Roe with Bacon, Tartar Sauce. Broiled Shad, Maitre d'Hotel. Planked Shad, O'Brien bordure. Broiled Pompano, Lemon Butter. Whitefish, Fried, Broiled or Planked. Sea Trout, Fried or Broiled. [When a fish is Filleted to Fry, it is called "Fillet of," North of the Ohio. But is called "Tenderloin of," South of the Ohio. Example — Tenderloin of Trout, Tartar Sauce, — a dish in demand everywhere in the Southern states.] POPULAR BOILED MEATS Boiled Ham Hocks with Cabbage. Boiled New England Dinner. Boiled Jowl and Turnip Greens. Boiled Corned Beef and Cabbage. Boiled Chicken and Salt Pork. Boiled Shortribs with Vegetables and H rse- radiEh. Boiled Turkey with Oyster Sauce. Boiled Tongue and Bacon with Spinach. Boiled leg of Mutton, Caper Sauce. Boiled Spaieribs with Sauer Kraut. Fellows' Menu Maker. 59 POPULAR ROASTS Prime Cut of Roast Beef, Dish Gravy. Roast Stuffed Turkey, Cranberry Sauce. Roast Young Chicken, Giblet Sauce. Roast Domestic Duck, Apple Sauce. Roast Lamb, Mint Sauce, Green Peas. Roast Shoat with Candied Yams. Roast Loin of Pork, Apple Sauce. Roast Goose with Sage and Onions. Roast Ham, Champagne Sauce. Roast Tenderloin of Beef, Mushroom Sauce. Roast Venison, Red Currant Jelly. NOTE, — / have not included Veal or Mutton in Popular Roasts, Lamb. Baked Breast of Lamb, with Stuffed Tomato. Spring Lamb Pot Pie. Irish Stew, Dublin Style. Roast Ribs of Lamb, Green Peas. Lamb Cutlets, Fried, Mint Jelly. Lamb Stew with Spring Vegetables. Lamb Fries Breaded, Tomato Sauce. Broiled Lamb Fries on Toast, Tartar Sauce. Lamb Chops Sautes with Buttered Corn. POPULAR ENTREES for RESTAURANTS. Beef. German Pot Roast with Home-made noodles. Braised Sirloin of Beef with Stuffed Tomato. Broiled Hamburgh Steak , Tomatoed NavyBeans. Glazed Shortribs of Beef, with Vegetables, Beef a la Mode, Potato Croquettes. Larded Tenderloin of Beef with Mushrooms. Smoked Beef with Spinach and Poached Egg. Hungarian Goulash with Spaghetti. (A Rich Beef Stew seasoned with Paprika.) Small Tenderloin. Steak Broiled, Green Peas. Tenderloin of Beef, with'Stuffed Green Pepper. Beefsteak and Fresh Mushroom Pie. Devilled Roast Beef with Oysters. (Finger lengths of seasoned Roast Beef on Toast, with Broiled Oysters.") Roast Beef Hash, Browned, Fried Egg. Braised Ox Tails with Vegetables. Oysters. Creamed Oysters on Toast. Oyster Patties. Scalloped Oysters. Broiled Oysters, Celery Sauce. Partridge, Etc. Broiled Young Partridge with Bacon. Breast of Partridge with Fresh Mushrooms. Broiled Pheasant, Game Sauce. Braised Pheasant with Glazed Sweetbreads. Chicken. Chicken Pot Pie, Family Style. Half Fried Chicken, Corn Fritter, Cream Gravy. Spring Chicken Unjointed & Fried, CountryStyle. Half Broiled Chicken with Bacon on Toast. Smothered Young Chicken, Fried Hominy. Baked Chicken Pie, Home Style. Spanish Stewed Chicken. Fricassee of Chicken with Mushrooms. Stewed Chicken with Rice, Creole. Supreme of Chicken with Truffles. Chicken, Fried, Maryland Style. (Chicken breaded. Fried with Bacon, served with it. Corn Fritters, Cream Sauce made in pan.) Stewed Chicken with Dumplings. Chicken Patties, Minced Mushroom Sauce. Fried Breast of Chicken with Corn Fritter. Chicken Hash with Peppers, Poached Egg. Chicken Livers with Mushrooms on Toast. Philadelphia Capon with Mushrooms & Truffles. Duck. Braised Domestic Duck with Sauerkraut. Salmis of Duck with Olives. Broiled Spring Duckling, Creamed Green Peas. Fried Duckling, Orange S'ce, SpringWatercress. Broiled Wild Duck, Fried Hominy, Currantjelly Guineas. Smothered Guinea Hen, with Mushrooms. Broiled Squab Guinea Hen with Bacon. Pork. Pork Chops with Fried Tomatoes. Broiled Pork Tenderloin, Grilled Sweet Potato Barbecued Shoat. Smothered Backbone, Country Style. Pork Spareribs with Fried Apples. Pork Spareribs Boiled with Sauerkraut. Quail on Toast with Watercress. Rabbit. Broiled Young Rabbit with Bacon. Hansen Pfeffer: German Rabbit Stew. Fried Legs of Rabbit, Tomato Sauce. Smothered Rabbit, Country Style. Individual Rabbit Pie. Sweetbreads. Broiled Sweetbreads on Toast with Bacon. Glazed Sweetbreads with French Peas. Fried Sweetbreads in Crumbs, Mushroom Sauce Lamb Sweetbreads Saute in Brown Butter. Sweetbreads Larded and Braised, Macedoine. Terrapin, Maryland Style. Tripe. Honeycomb Tripe Fried in Batter, Tomato S'ce. Tripe Stewed in Creole Sauce. Stewed Tripe with Onions. Turkey. Broiled Spring Turkey with Fresh .Mushrooms. Smothereii Spring Turkey, Rice Timbale. Turkey Hash with Peppers, Poached Egg. Fricassee of Turkey with Mushrooms. Turkey Livers with Bacon on Toast. Veal. Veal Cutlet Breaded, Italian Sauce. Veal Chops Larded and Broiled, Madeira Sauce Veal Saute with Spaghetti. Venison Chops Broiled, Red Currant Jelly. Venison Cutlet, Sauce Poivrade. Saddle of Venison, Sauce Financiere. 6o Fellows' Menu Maker BANQUET BILLS OF FARE. In writing Bills of Fare for banquets, the art of the culinarian is brought out in a high degree. The first question is, for whom is the banquet; is it for gentlemen only, such as the "board of trade," or a company of the "medical faculty," or a "busi- Cotuits Consomme Royale Broiled Split Smelts Cucumbers Breast of Capon, Supreme Saddle of Southdown Mutton ness men's association," or a party of "club men Stuffed Potatoes Green Peas or gourmets;" or is it for ladies only, such as a "social gathering," or a debatable gathering of "suffragettes;" or is it for a mixed gathering of Mayonnaise of Celery Terrapin, Maryland both ladies and gentlemen. This information Canvasback Duck Fried Hominy ascertained, the cost per plate, according to the banqueting committee, must be had; such commit- tee generally having a fair idea of what they would like. Then comes the business ability of the Menu Maker. Are the materials in season and obtainable? Can the amount requested be furnished profit- ably? Many other questions arise. But this book has only to do with the dishes to make the menu. And we shall now give a series of select and choice dishes that doubtless will fit most any and all occasions and requirements. Oysters on shell Caviar canape Stuffed Olives Clear Green Turtle Fillet of Sole, Sauce Cardinal Tenderloin of Beef, Printaniere Sweetbreads in patties Roman Punch Roast Turkey Roast Duckling New Potatoes Green Peas Hearts of Lettuce Charlotte Russe Cheese t t t Edam and Roquefort Cheese Neapolitan Ice Cakss Coffee t t t COLD SUPPER WITH HOT SOUP. Chicken Essence in cup Fried Fillets of Fish, Tartar Sauce Roast Ham Chicken Beef Tenderloin Pressed Beef Jellied Tongue and Chicken Boned Turkey Various Sandwiches Stands of Fruits Lobster Mayonnaise Cakes Ices Lemonade Butter Strawberry Ice Coffee Blue Point Oysters Green Turtle Soup Fillets of Pompano in White Wine Cucumbers Roast Loin of Venison, Sauce Napolitaine New Potatoes Browned Brussels Sprouts Braised Sweetbreads with Fresh Mushrooms Curacoa Punch Roast Pheasant, Bread Sauce Romaine Salad Nesselrode Pudding Camembert Ice Water Rolls Punch Claret Cup t t f Blue Points Salted Almonds Chicken essence with Peas Hearts of Celery Stuffed Olives Lobster Newburg en Cassolette Tenderloin of Beef, Financiere Green Peas Maraschino Punch Roast Stuffed Quail on Toast German Asparagus Potatoes Bignonne Combination Salad Nesselrode Pudding Cake Roquefort with Toasted Crackers Coffee t t t Coffee Cigars Consomme Royale Canapes — Caviar Fillet of Sole, Venitienne Tenderloin of Beef, Marechale Boudin of Foie Gras, Truffles Fellows' Menu Maker. 6i Cakes Roast Quail Asparagus Head Lettuce Pistachio Cream Fruit t t t Jellies Ice Cream Fruit Meringues Charlotte Russe Frozen Pudding Cake Coffee t t f t t t Caviar Tartines Relishes Brook Trout en Papilotte Roquefort Straws Cucumbers Sweetbreads, Glac6 Points of Asparagus Punch Homer Squab with Cress ru Waldorf Salad Individual Ice Creams Coffee Camembert Bents t + t Celery Crab Flake Cocktail Olives Salted Almonds Cream of Sweetbreads Cheese Sticks COLD BANQUET WITH HOT SOUP Cotuits Green Turtle, Old Sherry Galatine of Turkey with Truffles Galatine of Chicken, en aspic Roast Turkey Roast Young Duck Raised Game Pies Ribs of Lamb Tenderloin of Beef Foie Gras Ham Tongue Lobster Chicken Combination Salads Devilled Fresh Lobster in Shell Parisienne Potatoes Breast of Spring Chicken, Supreme Asparagus New Potatoes Tomatoes en Surprise Imperial Cheese Bar le Due Bombe Fantasie Coffee This might be termed a White mid Pink Menu. t t t Anchovy Canapes Blue Points Clear Sea Turtle Pim-Olas Frog Legs, Tartare Salted Pecans Chips Little Necks Consomme Printaniere Soft Shell Crabs— Ravigote Iced Cucumbers Larded Tenderloins, Fresh Mushrooms Snap Beans New Potatoes Fresh Asoaragus, HoUandaise Kirsch Punch English Snipe Stuffed Tomato Lettuce, French Dressing Cheese Ices Coffee Crayfish, Bordelaise Cucumbers Strawberry Sherbet Teal Duck, Currant Jelly Green Peas Julienne Potatoes Celery Mayonnaise Champagne Sundae Coffee This might be termed a Fish'y Menu. \ t + COCKTAIL Blue Points Salted Nuts moselle Coffee Consomme Printaniere Bouchees Vanderbilt Fillet of Sole, Normande Saddle of Lamb, Macedoine Breast of Chicken, Toulouse Roast Pheasant, Braised Celery Heart of Lettuce Chantilly Ice Cream Cigars t + f Clear Sea Turtle Canapes Berne Salmon HoUandaise Fillet of Beef. Andalouse Squab Guinea, Perigueux Quail on Toast Asparagus Ice Cream Coffee Cakes 62 Oysters with Celery Consomme Duchesse Fellows' Menu Maker. Larded Tenderlon with Mushrooms New Asparagus Chartreuse Punch Striped Bass, Sauce Genoise Potatoes Hollandaise Roast Quail, Grape Jelly xr-u ^ r D i ~^i^ u TVT 1. ■ Sweet Potato Chips rillet of Beef. Fresh Mushrooms Browned New Potatoes Spring Vegetable Salad Terrapin Maryland Ice Cream in forms Sweetbreads, Colbert Fruit French Peas Saratoga Chips Roquefort Cheese Mixed Cakes Saltine Wafers Cardinal Punch Foie Gras en Aspic Mallard with Hominy Coffee t t t Celery Lettuce Blue Points Neapolitan Ice Champagne Jelly Cheese Ramequin Fruit Coffee Celery Ripe Olives Cream of Asparagus Fillet of Black Bass, Joinville t t t Canape Russe Lynnhaven Bays Tenderloin of Beef, Financiere Green Peas Potatoes Anglaise Maraschino Punch Tomato Essence in Cup Celery Olives Roast Capon, Bread Sauce Cauliflower Prairie Hen, Hussard Head Lettuce Punch Romaine Lettuce and Tomato Salad Ice Cream Assorted Cikes Coffee Roquefort Toasted Crackers Coffee t t t Cotuits t t t Olives Almonds Celery Canape of Caviar Blue Points Anchovy Toast Clear Green Turtle Celery Broiled Boned Smelts, Maitre D' Hotel Cucumbers Larded Sweetbreads, Fresh Mushrooms Macedoine Sherbet Roast Squab with Cress Asparagus Hollandaise Strained Creole Gumbo Lobster Patties, Mariniere White King Squab, Crapaudine French Peas Long Branch Potatoes Combination Salad Fancy Ices Assorted Cakes Lettuce and Tomatoes LATOUR BLANCH OLOROSA Assorted Ices Camembert Petits Fours Coffee t + Cotuits Celery Cream of Chicken Queen Olives Salted Almonds Fillet of Sole, White Wine Cucumbers Potatoes Marie Coffee ' f t t Oysters in Shell Clear Turtle Fillet of Pompano, Joinvill Cucumbers ROYAL CHARTER Saddle of Mutton, Chestnut Puree String Beans New Potatoes Supreme of Partridge, Perigueux Fresh Artichokes. Italienne Orange Sherbet Terrapin Roast Snipe Grilled Tomatoes Lettuce Salad cLos de vougeot Camembert Cheese Harlequin Ice Cakes Coffee LIQUEURS Fellows' Menu Maker. 63 SUGGESTIONS FOR MENUS. WHEN SELECTION IS LEFT WITH THE STEWARD OR HEADWAITER. Many impromptu calls are made at clubs and restaurants by 'phone, etc., to reserve tables for a party for a certain hour. Often the parties are known and leave it to the steward or headwaiter to get them up something nice. These patrons are, as a rule, the best paying ones. Suggestions may be made as follows; NO. OF GUESTS— 4. Portions Clams Hot Bouillon in Cups Double Sirloin, Planked Corn au Gratin Lettuce and Tomato Cantaloupe a la Mode Small Coffee Portions 4 4 I 2 2 4 NO. OF GUESTS— 6. Dry Martinis Clam Cocktails Extra Sirloins Au Gratin Potatoes Combination Salads Camembert Cheese Small Coffee NO. OF GUESTS- Caviar sur Canape Squab en Casserole Lettuce Salad Roquefort Cheese Demi-Tasse NO. OF GUESTS- Tomato Essence Planked Whitefish Au Gratin Potatoes Lamb Chops New Peas Vanilla Ice Cream Camembert Cheese Small Coffee NO. OF GUESTS— 6. One-half Cantaloupes Cold Consomme Jellied Speckled Trout Planked Squabs Julienne Potatoes Grape Fruit Salad Cafe Parfait NO. OF GUESTS- Clam Cocktails Rossington Cocktails Filet Mignon Eugenie Combination Salads Wax Beans Camembert Cheese Coffee NO. OF GUESTS— 4. Little Neck Claars Radishes Olives Cold Chicken Gumbo Frozen Tomatoes Peeled and Quartered, French Dressing Double Extra Sirloin New Buttered Beets New Carrots and Peas Cooked in Cream Potatoes O'Brien au Gratin Cantaloupe a la Mode 10 10 5 10 NO. OF GUESTS— 10. AFTER THEATRE PARTY. Martini Cocktails Cantaloupe Surprise Lobster Newburgh Demi-Tasse Four Quarts White Seal Pousse Cafe Four Dollars Pink Flowers NO. OF GUESTS— 14. 14 Cups Hot Consomme 5 Celery 4 Olives 4 Radishes 14 Half Broiled Chickens 6 Potatoes in Cream 6 String Beans 14 Cantaloupes a la Mode 14 Small Coffee NO. OF GUESTS— 6. 2 Radishes 2 Celery 3 Special Baked Potatoes 2 New Potatoes in Cream 3 New Asparagus 6 Grape Fruit Salad 6 Cafe Parfait NO. OF GUESTS— 8. @ S3 00 COVER. 8 Dry Martini 8 Little Neck Cocktails 4 Olives 4 Radishes 8 Clear Green Turtle 8 Soft Shell Crabs, Meuniere 4 Squab Chickens Roasted Potatoes Victoria Fresh Asparagus Lettuce Eind Foie Gras Salad Peach Ice Cream and Cake Camembert Cheese Coffee 8 Two-for-a-quarter Cigars NO. OF GUESTS— 6. @ $1.00 COVER. Six Half Chickens Broiled Three Au Gratin Potatoes Six Strawberries and Cream Six Coffee and Rolls 64 Fellows' Mend Maker. Portions NO. OFGUESTS-13. @ $2.00 COVER. Cantaloupe Soft Shell Crabs, Tartar Cucumber Salad, French Dressing Radishes Olives Almonds Filet Mignon, Sous Cloche German Asparagus, Vinaigrette Camembert Cheese, Crackers ,. Vanilla Ice Cream and Strawberries Coffee NO OF GUESTS— 30. @ $Z.06 COVER. Strained Gumbo in Cups Celery Radishes Almonds Fillet of Salmon, Cardinal Sliced Cucumbers Broiled Squab Chicken New Peas Potatoes Brabanconne Grape Fruit Salad Biscuit Tortoni Cake Coffee NO. OF GUESTS— 6. Radishes Amontillado Olives Puree Mongole Broiled Whitefish Cucumbers, Chive Mayonnaise Sauce Filet Mignon 2 qis. Red Seal New Asparagus Hollandaise {Burgundy) Caf6 Parfait and Cakes Waukesha Cheese s OaUnet Fort Small Coffee {Clga, s ,!: cigarettes) NO. OF GUESTS— b. Portions 6 Clam Cocktails 3 Radishes 3 Olives 6 Whitefish, Vert Pre 3 Cucumbers 6 Broiled Squab Chickens 3 Julienne Potatoes 3 New Asparagus. 6 Camembert Cheese 6 Small Coffee NO. OF GUESTS- 8. 8 Broiled Lobsters 8 Roquefort Cheese and Crackers 8 Small Coffee 8 Steins of Pilsner 1 qt. Ru'dettheimer {Rhine Wine) NO. OF GUESTS— 4. Cups Cold Consomme Celery P anked Whitefish Half Chickens Broiled Corn with Peppers and Cream Cauliflower Orange Salad Roquefort Cheese and Crackers Coffee NO. OF GUESTS— 4. Dry Martinis Broiled Whitefish Broiled Squab Chicken New Asparagus New Potatoes Browned in Butter Combination Salad Stilton Cheese and Crackers Coffee NO. OF GUESTS— 6. Little Necks Roast Squabs Au Gratin Potatoes Lettuce and Tomatoes Camembert Cheese Coffee NO. OF GUESTS— It 10 Cups Essence of Tomato 5 Soft Shell Crabs 5 Celery 5 Radishes 10 Chicken a la Maryland 10 Fruit Salad 10 Cheese (Mixed) 10 Coffee NO. OF GUESTS— 5. 5 Consomme 3 Brook Trout, Meuniere 4 Roast Ribs Lamb, Mint Sauce 3 Special Baked Potatoes 3 New Green Peas 3 Asparagus Vinaigrette NO. OF GUESTS— 3. Clear Turtle Soup Extra Sirloin Au Gratin Potatoes Lettuce and Tomato Cafe Parfait NO. OF GUESTS— 8. Grape Fruit Cocktails Soft Shell Crabs, Tartar 4 Chicken en Aspic 4 Hearts of Lettuce Camembert and Crackers Coffee Two quarts Krug Brut (Champagne) NO. OF GUESTS— 3. Extra Sirloin 2 New Potatoes in Cream 3 Combination Salad, French Dressing 3 Cafe Parfait Fruit Cake Roquefort Cheese Coffee These lists of suggestions were served person- ally by the author. Showing how people do order by phone, etc. Charles Fellows. 65 Raymond Bailey of the Trails Tours Department of the Yosemite National Park Co., cooking trout in the open on a hot stove. Lack of cooking utensils doesn't bother him. A Meal o( Trout in the Open The next day, Sunday, at 8:50 a. m., we mounted the horses and started for Glacier Point Hotel. The way led for a few miles down the Mereed trail to Sunrise creek, then branched off on the Glacier trail. Here we saw deer. About noon we were hungry enough for another meal of trout. We had the fish and some bacon, but no frying pan. Here is where Mr. Bailey showed his ingenuity. He did have matches, which all campers should carry. He chipped a slab of rock from a granite boulder, the slab about twelve by eight inches, and an inch or so thick, and washed this in the creek. Then he built an improvised stove of rock, the sides about twelve inches high, and bridged the two with his slab of granite. Then he built a wood fire in the stove and very soon heated the stone hot enough to start cooking on it. He laid four slices of bacon crosswise on the stone, and we watched the bacon sizzle. Then he laid a trout on each slice of bacon and let the fish cook slowly. It was the idea of French cookery, that slow cooking is the best cook- ing. When the fish were done we each took a fish by its head and tail (not having knives or forks) and bit into the backbone like eating corn on cob. We never enjoyed .1 meal so much. — From a vacation in Yosemite Naiioital Park. 66 APPENDIX TO FELLOWS' MENU MAKER MENUS AND BILLS of FARE AN EXPOSITION OF MANY KINDS COMPILED FOR HOTELS. CLUBS. LUNCH ROOMS. COFFEE ROOMS. RESTAU- RANTS. CAFETERIAS AND DINING CARS • • SHOWING VERSATILITY OF IDEAS IN SELECTION. ARRANGE- MENT AND STYLE OF PRESENTATION REPRINTED FROM THE HOTEL MONTHLY (SEE INDEX. PAGE 193) Main Dining Room of Hotel Commodore, New York. Supper Room of Hotel Commodore, New York. A annual banquet of the International Stewards' Association at Terrace Garden, New York, Sep- tember 10, igo8: Blue Point Oyster Cocktail Chicken Gumbo, Creole Celery Radishes Olives Salted Almonds Fillet of Striped Bass, Saute, Meiiniere Cucumber Salad Potatoes Persilade Noisette of Lamb au Jus Haricots verts Panaches Sherbet I. S. A. Roasted Imperial Squab Salade a la Terrace Ice Cream Monseigneur Cakes Petits Fours Fruits Demi Tasse THE "WIKES: Itiilionnet French jLpi>etl2er Foiiiiliiiiigi-ovc SauterucH, C. 11. Aliinini Kxtfa Dry, Pol Koerr. Moet IX MILLS HOTEL. The new fireproof Mills Hotel at 7th avenue and 3Gth street, in New York, has one of the finest equipped kitchens in the country, and the foods served are of good quality. The editor, in a recent visit to New York, sampled a, twenty- five cent meal at this hotel — the luncheon served from 11 to 2 o'clock. This -u-as the menu: Choice of Puree Bretonne aux croutons Consomme, Celestine Choice of Fried butter fish, sauce ravigote Fresh calf's tongue, saute Robert Lamb stew with fresh vegetables Roast beef, dish gra\'y Roast stuffed loin of veal, brown gravy Cold loin of pork CHOICE OF TWO String beans Fried egg plant Boiled sweet potatoes IMashed potatoes Lettuce and tomatoes Cucumbers Choice of Bread and butter pudding Green applg pie Baked apples Cantaloupe Lunch cake Extra dessert 5c Iced tea, Buttermilk, Tea, Coffee The service, fairly good only, was by waitress- es, but for the price charged, no one could com- plain of not getting his money's worth, both in quality, quantity, and the accessories of table cloth, napkins and fair quality of table wares to eat from. EGG SPECIALTIES CARD AT HOTEL SEVILLE, NEW YORK Steward Charles Watts of Hotel Seville, New York, has compiled an "Eggs" bill of fare in which he gives the epicurean name of each dish, and also what it means. The card has educational value, and we take pleasure in reproducing same herewith. In the original, the name of dish and price are printed in a black faced type, larger than the descriptive type. In this reproduction the lines are condensed for economy of space. Where the two price figures are given, it means for half and whole portion ; SEVILLE MONACO INDIBNNE GRAND DUG MILANAISE SANS GENE VIENNOISE BELLE OTERO COQUELICOT NOURICE DUMAS VICTOR HUGO BELLE HELENE VICTORIAN SARDOU TORREADOR BELLE LAURE BENEDICTINE A LA TURQUE BERCT OPERA AMERICAN FLORIAL LILLOISE MAXIMILLIENNE MEYERBEER MIRABEAU MONTMORENCY ORLEANS CARDINAL FLORENTINE LORRAINE ZINGARA JANETTE PARISIENNE A LA SAGAN ELLIOTTE RIVERSIDE COLUMBUS VENITIENNE MARYLAND CHIMAY CECILIA CAREME BONNE MAMAN AGNES SOREL ARCHDUC BRACANIERE BRUXELLAISE CLAMART CRECY GRAND MERE HONGROISE MASSENA ME.KIC.4INB NANTUA NORMANDE PRINCESSE PARMENTIERE VICTORIA ROUBNNAISB PROVENCALE DUMAS CELESTINE CREOLE POACHED EGGS. On toast, foie-gras, fresh nriushrooms, truffle sauce 70 40 In croustade, garnished lobster in cream 70 40 On rice cake, eurry sauce 50 Garnished, asparagus tip.s, truffles, cream sauce 60 In croustade with spaghetti, mushrooms, truffles, tongue 60 On artichoke bottom, marrow, Bordelaise sauce 60 On rice, ham, paprika sauce 50 In croustade, garnished, Creole, olives 60 In red peppers, dressed with puree of chicken 75 40 In croustade with chicken and truffles 75 40 On spinach, ham, Bearnaise sauce 60 On fresh mushrooms, Bearnaise and horseradish 75 40 In croustade, asparagus tips, Hollandaise 75 40 On artichoke, asparagus tips, truffles, cream sauce 75 40 On stuffed tomatoes, fresh mushrooms 75 40 On pattie mushroom, green peppers, cream sauce 75 40 Muffins, broiled ham, Hollandaise sauce 60 SHIKEED EGGS. Chicken livers, truffle sauce 50 Deerfoot sausage, chives, tomato sauce 50 Chicken liver, asparagus tips, brown sauce 50 Garnished with lobster American 75 Carrots, turnips, puree of peas 50 Brussels sprouts, cream sauce 50 Slice of fried tomato, pimentos 50 Lamb kidney, truffle sauce 50 Anchovy Butter and anchovies 50 Asparagus tips, artichokes, cream sauce 50 COCOTTES. Garnished shrimps, truffles, cream sauce 60 Lobster, truffles, mushrooms, lobster sauce 75 40 Fresh spinach, cream and cheese baked 60 Bacon, Swiss cheese, cream 60 Ham, puree of tomatoes 60 Chicken force meat and foie gras 75 40 Garnished truffles, tongue, chicken, brown sauce 75 40 Calf s brains, sauce supreme 60 MISCELLANEOUS. Scrambled with fresh mushrooms and cream 75 Scrambled, green pepper, egg plant, bacon 70 In green pepper, sauce Colbert 70 40 Fried, toast, red pepper, Venitienne sauce 60 F.ried egg. corn fritters, bacon, cream sauce 60 Hard boiled, split and stuffed, mushrooms, baked 60 Sliced with fresh mushrooms au gratin 60 Sliced with artichoke, truffles au gratin 60 Stuffed with spinach, cream sauce, baked 60 OMELETTES. Mushrooms, chickens, tongue, cream sauce 75 Chicken livers, slices of truffles 60 Onions, bacon and mushrooms 60 Endive braise, brown sauce 60 With peas and lettuce in cream 60 Garnished with puree of carrots 60 With bread croutons aux fines herbs 60 Tomatoes, onions, paprika 60 With artichoke marrow, sauce Bearnaise 75 Pimentos, mushrooms, tomatoes 75 With shrimps, lobster sauce 75 Oyster, lobster, scallops, mushrooms, cream sauce 75 Asparagus tips, truffles 60 With potatoes, brown sauce 60 Garnished with lobster, truffles, lobster sauce 75 With duck livers, red wine sauce 60 Tomatoes, garlic and cepes 60 Spinach, bacon, fresh mushrooms 60 Garnished with macaroons, jelly, whipped cream 75 Green and red peppers, ham, tomatoes, onions, mushrooms 80 Bill of Fare Roek Island Lines Eating House System. RELISHES. Queen olives 15, Chow chow 10. Green onions 10, Sliced tomatoes 15. Sweet gherkins 10, Sardines 30. Sliced cucumbers 15, Caviar 40. FISH. (For fresh flsh see extra bill of fare.) Salt mackerel, boiled or broiled 35, Codflsh "akes 35. Codfish in cream 35. STEAKS, CHOPS, CHICKEN, ETC. Sirloin steals 75. Sirloin steak with bacon S5. Sirloin steak with onions 90. Sirloin steak with muslirooms, 95. Tenderloin steak 65. Hamburger steak 40. Small steak, plain, 40. Lamb chops 50. Mutton chops 40. Veal cutlets, plain, 40. "Veal cutlets, plain, breaded tomato sauce 45. Broiled or fried spring chicken, half 50. Fried or broiled ham 35. Ham and eg^s 40. Calf's liver and bacon 40. Pork sausage 30. Fried or broiled bacon 35. Bacon and eggs 40. Corned beef hash, plain, 35. Corned beef hash with poached eggs 45. EGGS. Eggs poached on toast 25. Eggs boiled (2) 20, (3) 25. Eggs fried (2) 20, (3) 25. Eggs scrambled (2) 20, (3) 25. Eggs shirred 25. Omlette, plain, 30. Omelette with jelly 35. Omelette with clieese 35. Omelette with Parsley 35. Omelette with mushrooms 40. Spanish omelette 40. POTATOES. French fried 10, Hashed brown 15, German fried 10. Lyonnaise 15. VEGETABLES. June peas 10, French peas 25. String beans, 15, Succotash 15 Stewed corn 10, Stewed tomatoes 10. COLD MEATS, ETC. Sliced chicken 40, Roast beef 30. Tongue 30, Pickled pigs feet 30. Corned beef 25. Ham 30 Pork and beans, per pot 10. Chicken 20, Ham 10, Tongue 15, Cheese 15, Fried ham 15, Bacon 15, Hot roast beef 2; Chicken 40, Lettuce 2". SANDWICHES. Club 25. Roast beef 20. Corned beef 10. Imported sardines 30. Cnviar 30. Bacon and eggs 25. SALADS. Potato 20. Tomato 20. Shrimp 40 BREADS, TOASTS, CEREALS, ETC. French rolls 10, Corn bread 10. Bread and butter 10, Dry toast 10. Buttered toast 10, Milk toast 15. Cream toast 25, Crackers and milk 20. Crackers and cream 30. Bread and milk 20. Bread and butter sandwich 10. Boston brown bread 10. Oatmeal and cream 20. Malta vita 20, Grape nuts 20. Shredded wheat biscuit 20 Force with cream 20. Griddle cakes with maple syrup 15. PASTRIES. Coffee pretzels 10, Coffee cake 10, Apple cake 10. Turnovers 10, Doughnuts 10. Eclairs 10, . r:ike 10, Jelly roll 10. Fruit tarts 10. Sugar cookes (3) 10. Pie, per cut, 10. Pie u. la mode 20. Assorted cake 15 Ice cream and cake 25. FRESH FRUIT. Assorted fruit 15, Oranges (2) 15. Bananas (2) 10, Stewed prunes 15. Bananas with cream 15. Apples (2) 10. Baked apple with cream (1) 15 PRESERVES, JELLY, ETC. Peaches 25, Currant jelly 15, Preserved Figs 25 Orange marmalade 15. COFFEE, TEA, Coffee, cup, 10 ; Tea, cup, 10 ; Tea, pot, 15 ; Iced tea or coffee, glass 10 ; ETC. Milk, glass, 10 Creani, glass, 20. Cocca, cup, 10 Chocolate, cup 10. MIXERAL "WATERS. Apollinaris, half bottle, 25; Split 15. White Rock lithia, half bottle, 25. Manltou, half bottle, 15. iManitou gingerale, half bottle, 15. Imported gingerale, half bottle, 25. Red raven, split, 15. Apenta, split, 15. Hunyadi Janos, half bottle, 35 ; glass, 10. A subscriber at Hotel Grand Central, Sydney, Australia, sends bills of fare of this hotel in use during the visit of the American fleet. The following is the mid-day meal of August 24, as illustrative of selection and prices: SOUPS 3d. in course Kangaroo tail Consomrne Brittania Clear green turtle, 1/- PISH One shilling Boiled halibut, sauce cardinal Bscalloped snapper and oysters Baked red snapper a 1' Amiral Fried fillet of brook trout, Sperry Sardines (to order) Devilled lobster, Connecticut Timbale of shrimps, Rector's style ENTREES One shilling Ragout of beef, Milanaise Calves' feet, maitre d' hotel Kidney saute au Madete Sweetbreads, Clarmart Rabbit au chasseur Dry Indian curry Stewed pigeon and green peas, 1/3 HOT JOINTS One shilling Roast sirloin beef Roast haunch mutton Smoked beef and cabbage POULTRY One and sixpence Roast goose and apple sauce ENTREMETS One shilling Princess pudding Apricot pie and custard cup Pumpkin pie Vanilla strips Compote prunes Compote gooseberries Wine jelly COLD JOINTS Roast beef Roast mutton Spiced beef German sausage Oxford brawn Roast turkey, 1/6 One shilling Roast lamb , Roast pork Corned beef Ox tongue York ham Roast duck, 1/6 Roast guinea fowl, 1/6 SALADS French Potato Beetroot Plain Celers' Chrose and salad will be charged 3d. extra GRILLS One and threepence (with Potatoes) Green vegetables served with grills, 3d. extra Rump steak Mutton chops French cutlets and bacon Fillet steak i/6, Oyster sauce 2/- Rump steak au beurre a la maitre d' hotel 1/6 Rump steak a la bordelaise 1/3 The evening meal card is similar except that it lists also about fifty dishes cooked to order. AFTER THEATRE CARD at Bohemia in The Albany, Denver : Celery 25, Olives 15, Radishes 10. Cucumbers 15, Salted almonds 15. Blue points 25, Oyster cocktail 30. Oysters in any style. See standard bill. Boiled cold lobster, half 65: whole 1.30. Broiled live lobster, half 75, whole 1.50. Lobster, Newburg, in chafing dish 1.00. Soft shell crabs (2) 65. Deviled crabs (2) 40. COLD JOINTS. Roast turkey 45, Roast beef 30. Albany cold lunch 50, Boiled ham 30. SALADS. Chicken 50, Tomato 30, Lettuce 20. Combination 40. SANDWICHES. Club 35, Chicken 20, Roast beef 20, Tongue 15. ; PASTRY. Ice cream 10, Assorted cake 15. Tea (pot) 10, Coffee (cup) 5. SPECIAL DISHES. Planked rockfish, Jersey style 60. Halibut, a la rarebit 40. Cutlets of fresh shrimps, Victoria 60. Chicken patties, a la reine 45. Breast of capon, creamed, AUemande 1.25. Veal chops saute, a. la Villeroi 50. Minced turkey au gratin 50. Fried fillet of sole, tomato sauce 50. New England fish balls with salt pork 40. Grilled shad roe with bacon 65. Grilled sweetbreads with bacon 60. Squab saute en cas.-ji.o Cold prime beef Smoked beef tongue Vernon 25 Orange 25 Pmeapple 25 Mashed potatoes Boiled sweet potatoes ICE CREAMS Mashed turnips Cauliflower, drawn butter Vanilla, Strawberry, Chocolate Coffee, Chicken salad Pistachio 25 Raspberry sponge cake with whipped cream Cafe parfalt 25 Nesselrode pudding 40 "Walnut granite ice Arc en ciel 40 Tutti frutti 30 Assorted cake Cup custard Charlotte Russe 25 Meringue glace 30 Neufchatel or American cheese '^^^ Coffee Milk p,^,^^^^ ^j^^ ^^^.^^ ^^ j^^^, ^j ^j^^ Battle House, ■ Mobile : Table d'hote, ?1.25, at the Battle House, Mo- qUR SOUTHERN SPECIALTIES bile (served from 5 :30 to 8 p. m.). Timbale of crab 25 Mobile hot cocktail Crab cocktail 50 Celery Mobile crab omelette 50 Potage, Imperial Bisque of crayfish 30 Queen olives Salt almonds Gumbo Creole style 30 Boiled sea trout, lemon butter Shad roe with bacon 75 Chip potatoes Broiled shad 75 Tenderloin steak, bernaise Planked shad $1.00 Asparagus Broiled Kennebec salmon 90 Pineapple sherbet Green turtle soup 40 Roast goose, sage and onion dressing ^reen turtle stewed with cepes bordelaise. . $1.50 New potatoes Cauliflower au gratin ^^'^^'^ ''^^ snapper, Cubion 75 Fresh lobster en mayonnaise Currie of shrimp with rice 60 Salad sponge drops Crab flake, Maryland $1.00 Nougat ice cream Crab flake, Newburg $1.00 Cherry kisses Gold cake Philadelphia squab en casserole $1.00 Macaroons Squab with bacon 75 Bon bons Mints "°'"e "''^'^^ chicken pie (1 hour) $2.00 Ginger chips Tomato frappe (1) 25 Basket of fruit Shredded lettuce with cheese cai-dinal 50 Roquefort or edam cheese Wafers Bisi\iit glace 25 Coffee Cafe parfait 25 24 CLUB BREAKFASTS at the New Mexican Gulf Hotel, Pass Christian, Miss. : DAIRY DISHES Buckwheat corn or wheat cakes 20c Buttered toast 15c Cream toast 25c French toast 2 5c Oatmeal with cream 15c Cream of wheat with cream 15c Grape nuts with cream 15c Malta vita with cream 15c Shredded wheat Ijiscuit 15c Corn flakes 15c Puffed wheat or rice 15o FRUIT Grape fruit 20 to 40 Grape fruit with maraschino 30 to 60c Oranges, each, 10c Oranges sliced, eacli 15c Orange juice 25c Orange marmalade 20 Bananas with cream 20c Preserved figs 20c Bar le due 40c Sliced pineapple 20 Stewed prunes 20c Baked apple 20c Comb honey 20c Preserves 20o Malaga grapes 20 Clam broth 15c Egg bouillon 15c NO. 7 — 70 CENTS Rolls or toast or German coffee cake Chicken liver, saute, witli mushrooms or Broiled veal kidney, with bacon or Fruit omelette Potatoes, baked or fried Coffee or tea or milk NO. S 75 CENTS Rolls or toast or German coffee cake Minced chicken with green peppers or Lamb chops Potatoes, baked or fried Coffee or tea or milk NO. 9 80 CENTS Rolls or toast or German coffee cake Small steak or English mutton chop, with kidney Potatoes, baked or fried Coffee or tea or milk NO. 10 90 CENTS Rolls or toast or German coffee cake Half fried spring chicken, cream sauce or Fried sweetbreads, tomato sauce Potatoes, baked or fried Coffee or tea or milk NO. 1 25 CENTS Rolls or toast or German coffee cake Coffee or tea or milk NO. 2 — 35 CENTS Rolls or toast or German coffee cake Boiled eggs (two) Coffee or tea or milk NO. 3 — 40 CENTS Rolls or toast or German coffee cake Fried eggs (two) or Fried oysters Potatoes, baked or fried Coffee or tea or milk NO. 4 50 CENTS Rolls or toast or German coffee cake Salt mackerel or Tripe, broiled or a la Creole or Broiled ham or bacon or Chipped beet in cream Potatoes, baked or fried Coffee or tea or milk Breakfast at the Northwest, Bismarck, N. D. ; Clam broth Baked apples with cream French prunes Rolled oats Grape nuts Shredded wheat biscuit Tenderloin steak Sugar cured ham Fried musli Fried spring cliiclten, crisp bacon Brookfield farm sausage, mashed potatoes, brown gravy Fresh country eggs as ordered Baked potatoes French fried potatoes Hot rolls Crisp toast Doughnuts Plain bread Graham bread Hot cream waffles, strained honey Bread cakes, maple syrup Coffee Tea Cocoa NO. 5 60 CENTS Rolls or toast or German coffee cake Ham or bacon and eggs or Lamb kidneys, saute Potatoes, baked or fried Coffee or tea or milk NO. 6 65 CENTS Rolls or toast or German coffee cake Broiled whitefisli or Veal cutlet, plain or M:nced beef, with green peppers Potatoes, baked or fried Coffee or tea or milk Dinner at The Northwest, Bismarck, N. D. : Consomme Royale Chicken okra Olives Sliced cucumbers Panned Fillet of trout, au maderia Saratoga chips Boiled sugar cured ham, sauce piquante Fillet mignon aux champignons Blanquette of sweetbreads aux petits pois Banana fritters, sweet sauce Roast prime ribs of beef au jus Snowflake potatoes Cut wax beans Roast young cliicken, stuffed, demi glace Corn on the cob Steamed potatoes Head lettuce and tomato salad, French dressing Raisin pudding, lemon sauce Raspberry pie Almond ice cream Assorted cake Edam cheese Hard and soft crackers Cafe noir 25 Prom the Breakfast card of the Cawthon, Mobile : THE CAWTHON'S EGG BILL. EGGS. Boiled Eggs (2) . . .20c Scrambled Eggs 25o Boiled Eggs (3) . . .25c Poached Eggs 25c Fried Eggs (2) . . . .20c Shirred Eggs 25o Fried Eggs (3) 25g Plain Omelette 25c Scrambled Eggs. Aux Fines Herbes — (mixed with parsley, pickles' and onions, hashed very fine) 35c Au Jambon — With finely shredded or minced ham ■ 35c A la Cawtbon — On toast, covered with goose liver paste and scrambled with tomatoes. . 50c Aux Fointes d'Asperges — With asparagus tips 40c Au Cervelle de Veau — With calves brains 40c Au Beurre d'Ancbois — Anchovy paste mixed with butter, put on toast, covered with scrambled eggs 45o Poacbed Eggs, Seville — On toast with goose liver paste, fresh mushroom sauce 60c Grand Due — Garnished with asparagus tips, fresh mushrooms and cream sauce 50c Hervey — On fried ham with brown gravy and timbales of boiled hominy 50c Mornay — On toast, covered with cream sauce, parmesan cheese and baked in oven 50c Ricbelieu — On foi gras toast with rich tomato sauce 50c Sbirred Eggs. Mobile — Garnished with shrimps, cooked in cream sauce and mushrooms 50g Meyerbeer — Garnished with kidney and port wine sauce around the edges 50c Au Beurre Noir — With nut brown butter 40c A la Matelot — With a rich brown fines herbes and onion sauce, garnished with anchovies. 50c Rossini — Dressed in a border of chicken liv- ers and mushrooms 50c Mornay — With rich cream sauce au gratin...40c Waldimir — Covered with finely chopped mush- rooms, asparagus tips, covered with par- mesan cheese and baked in oven 50c Mirabeau — Anchovy butter and anchovies. .. .40c Bercy — Jones sausage, flavor onions, tomato sauce 40c AlaTurque — Chicken livers, mushroom sauce. 50c Omelettes. Tbe Hervey Special — A creation of our own (main part fresh shrimp) 50c AUemande — Eggs mixed with rich pancake batter fried in butter 40c Francaise — Eggs highly seasoned, cream and flavored with eschalots 40o Hongroise — Seasoned with paprika, fried ham, onions, rich cream sauce poured around it. 50c Italienne — Chicken livers, ham and mush- rooms hashed fine, tomato sauce 50c Provenoale — Tomatoes, garlic and cepes 40c Creole — Green and red peppers, ham, toma- toes, onions and mushrooms 60c Parmentier — With potatoes, brown sauce.... 40c Jardiniere — Filled with mixed vegetables. .. .40c Maxine Elliott — Filled with fresh mushrooms cooked in cream 60c From the Breakfast card of the Cawthon, Mobile : NATIONS' AND STATES' BHEAKFASTS, (With all Nations' and States' Breakfasts we serve French or German fried potatoes, rolls, coffee, tea or milk.) The Alabama Breakfast — Chicken Hash, pearl grits, wheat cakes 50c Tbe Cuban Breakfast — Assorted fruit, fried or boiled eggs, atrip bacon 50c The Mexican Breakfast — Omelette with chili con carne 40c The Spanish Breakfast — Poached eggs on toast, covered with goose liver paste, and mush- room sauce 60c The French Breakfast — Plain omelette or fried eggs 35c The Italienne Breakfast — Fried apples with salt pork 45c The German Breakfast — Calves' livers and bacon 45c The English Breakfast — Mutton chops 50c The Scotch Breakfast — Broiled or boiled finnan haddie 45c The Russian Breakfast — Omelette with Rus- sian anchovies 40c The American Breakfast — Corned beef hash with poached egg 40c The Norwegian Breakfast — Broiled or boiled salt mackerel 40c The Swedish Breakfast — Codfish in cream or codfish cakes 40c The Massachusetts Breakfast — Country saus- ages with wheat or buckwheat cakes 45c The New York State Breakfast — Small sirloin or tenderloin 65c The Virginia Breakfast — Major Dodd's Virginia ham with eggs 75e The Kansas Breakfast — Ham or bacon with eggs 50c Tbe Pennsylvania Breakfast — Pork chops 50c The Golden Gate Breakfast — Half broiled or fried chicken SOc The Fisherman's Breakfast — Choice of fried or broiled red snapper, trout, Spanish mack- erel or srieephead 40c The Home Breakfast — Wheat or buckwheat cakes 25c "Our own, the Hervey Farm" supplies this house with all the cream and milk, all the vege- tables, lettuce, part of poultry, eggs and veal, and all the pork used here. Our herd of cows is the finest obtainable. Our dairy is kept in per- fect sanitary condition. The weekday specials at the Neil House, Co- lumbus, Ohio : MONDAY Corned beef with cabbage TUESDAY Beef a la mode, potato pancake WEDNESDAY Chicken fricasse with biscuit THURSDAY German pot roast with cabbage FRIDAY Salt mackerel, baked in cream (Witli boiled new potato) SATURDAY Chicken livers with mushrooms 26 Banquet of Pittsburgh Stewards' Club at Hotel Schenley : Bluepoints Olives Salted nuts Celery Strained chicken gumbo in cups Lobster patties Roast squab French peas Julienne potatoes Matinee salad Fancy ices Assorted calies Coffee Opening dinner The Chandler, Marshfleld, Ore- gon, under auspices of Chamber of Commerce: A martini Canape of anchoyy California oyster cocktail Consomme en tasse Finger rolls Eipe olives Celery en branch Tenderloin of sole, meuniere Pommes parisienne Filet mignon, aux champignons Petits pois Pineapple .fritters, strawberry flavor Success punch Roast young turkey, chestnut dressing, cranberry sauce Mashed potatoes Asperges nouvelle, au beurre fondu Chandler salad English plum pudding, hard and brandy sauce Individual Neapolitan ice cream Macaroons Lady fingers Fruit cake Crackers Cheese Cafe noir Proprietor E. M. Tierney of Hotel Marlborough, New York, recovered from a dangerous illness, gave a dinner to employes of the hotel in appreci- ation of their loyalty to him. This was the menu : Blue points Olives Celery Radishes Chicken a la Reine Baked blueflsh a I'ltalienne Pommes chateau Larded fillet of beef a la jardiniere Roman punch Broiled squab chicken on toast au cresson Julienne potatoes Marlborough salad Harlequin ice cream Assorted cake Cheese Crackers Coffee Cocktail Sauterne Claret Beer Lemonade Celery First dinner served to the people by The Lin- coln, "an inn worth while" at Gooding, Idaho. [Introduction to card reads : First of a series of dinners to be served indefinitely at the Lincoln Inn, Feb. 5, 1909:] Canape epicurean Toke Points Breadsticks Consomme royal Green turtle Old sherry Queen olives Celery Salted almonds Baked barracuda. Point Shirley Sweetbreads in cases, sauce supreme Charlotte russe with fruits Roast Idaho turkey a. la Lincoln Mashed potatoes Asparagus tips Prime ribs of beef au jus Claret cup Barbecued suckling pig. Southern style Browned sweet potatoes French peas Combination salad English plum pudding, hard and brandy sauce Hot mince pie Lemon meringue pie Pistachio ice cream Assorted cake Oranges Saratoga flakes Swiss cheese Mixed nuts Demi-tasse Lincoln Centennial banquet at Hotel Broezel, Buffalo. 200 plates at $1.2."j. Cotuit oysters Martini cocktail Olives Radishes r'ream of chicken a la reine Filet of yellow pike, joinville Larded fillet of beef, mushroom sauce Claret Green peas Potatoes Hollandaise Maraschino sherbet Roast Philadelphia capon, giblet sauce Boston lettuce. French dressing Ice cream Assorted cakes Coffee Cigars GlaceS fruit Brie cheese Breakfast at the Burdick, Kalamazoo : Crape fruit Sliced pineapple in syrup Bananas Stewed prunes Baked apples Chicken brotli en tasse Shredded wheat Grape nuts Maple flakes Rolled oats with cream Pettijohn's breakfast food Pan fried perch Boiled or broiled salt mackerel Oysters : fried, broiled or en caisse Broiled sirloin or tenderloin steak, plain or with mushrooms Calves' liver and bacon Lamb chops Our own dairy farm sausage Ham and eggs, country style Fried spring chicken, family style Shirred eggs and bacon Fried mush, plain or breaded German pancake Eggs : boiled, fried, scrambled, shirred, or poached Omelettes: plain, ham, or jelly Potatoes : baked, French fried, or a la creme Graham or wheat bread Doughnuts Hot Rolls Toast : all kinds German coffee cake Wheat or corn cakes Comb or strained honey Preserved figs Maple syrup Cocoa Green or black tea Coffee 27 Menu of the annual banquet of the Kansas City Bar Association at the Coates House, (illustrating a selection of apt quotations for menu and toasts) : "All human history attests That happiness for man, — the hungry sinner! — Since Eve ate apples, much depends on dinner." — Byron Blue points Celery Iladishes Olives "He was a bold man that hrst ate an oyster.'' — Swift. Clear green turtle, en tasse "/ hold my tongue to tell the truth And keep my breath to cool my broth.'' Lobster pattie a la cardinal "And like a lobster boil'd, the morn From black to red began to turn." — Butler. Punch a I'America Wafers Larded tenderloin of beef with fresh mushrooms rarisienne potatoes, peas in case "Give them great meals of beef and iron and steel, they will eat like wolves and fight like devils." — Henry V. Head lettuce and tomato, mayonnaise ^'Our minds are like our stomachs; they are whet- ted by the change of their food, and variety supplies both with fresh appetite." — Quintilian. -Byron. Ice cream en form Assorted caljes "And have their palates both for sweet and sour.'' — Othello. Roquefort cheese Coffee "Shed fragrance through the room.' Martini Haut Sauterne C. Crackers Stephens. H. Mumm's extra dry Apricot brandy Cigarettes Cigars Menu of the famous Taft dinner at Hotel Grunewald, New Orleans, the menu card in form of a cotton bale : Olives Pacanes salees Celeri Amontillado Crabes Pontchartrain Gombo Nouvelle Orleans Liebfraumilch IQOO Casburgot Chambord Pommes de terre brabanconne Poulet Creole Chateau Lafitte 1875 Ananas an marasquin Sarcelle farcie aux noix Louis Roederer Brut 1900 Champignons frais Coeur de laitue Biscuit glace Petits-fours Pralines de coco assorties Gateau au gingembre Cafe brulot Eau de Londonderry lithia Cognac Cigares Eau d'Abita Cigarettes A golden wedding feast at the Clifton Hotel, Ottawa, 111., (100 plates at $1.00) : Blue points Iced celery hearts Consomme in cup Olives Radishea Individual planljed fresh shad Sliced cucumbers Potato croque.ttes Tenderloin of beef, larded Sliced tomatoes Latticed potatoes Orange ice Braized guinea squabs — currant jelly Tips of asparagus Candied sweets Fruit salad Neapolitan cream Assorted calie Roquefort Salted wafers Cafe noir TOASTS "Come, gentlemen, I hope we shall drink down all unkindness." Mr. J. J. Vineyard, toastmaster "Who pardoned none, nor spared the best. And turned some very serious things to jest." — Byron. "The Outloolj for the Young Lawyer." Mr. Samuel W. Sawyer "We think our fathers fools, so wise we grow. Our wiser sons, no doubt, will think us so." — Pope. "The Law and tbe Lady" Mr. W. S. Gilbert "And, when a lady's in the case. You know, all other things give place." — Gay: Fables. "Damages Hon. W. S. Cowherd "Our chastisement or our recompense." — Shelley. "The Democracy of .Justice: the Jury" Hon. D. M. Delmas of the New Yorlj Bar "Here's our chief guest. If he had been forgotten. It had been as a gap in our great feast." — Macbeth. "The cock, that is the trumpet to the morn. Doth with his lofty and shrill-sounding throat Awake the god of day." — Shakespeare. Peabody Grill. Steam table lunch (from 11:30 to 2:30), The Peabody, Memphis: New York clam chowder 15 Olives 10 Radishes 10 Blue points 20 Fried codfish balls in butter 30 Tenderloin of trout, tartar sauce 30 Hamburger steak, smothered onions 30 Pork spareribs with sauer kraut 30 Baked macaroni, a I'ltalienne 30 Prime sirloin of beef 45; extra cut SO Mashed or boiled potatoes 5 Stewed tomato 10 Spinach 10 India pudding, claret sauce 10 Apple pie .5 Banana custard pie 5 Strawberry ice cream 10 Assorted French pastry 10 Coffee per cup 10 Milk or buttermilk 5 Sweet cider, glass 5 Tennessee Brewing Go's Beer, glass ."5 Imported pilsfener, stein 15, glass 10 Imported Coburger bock, stein 15, glass 10 Portions on this bill will be served (without exception) to but one person. 28 After theatre special at the Marion, Little Rock, Served io the Eathslieller (from 11:30 a. m. to •*''''•■ ^:00 p. m.) at the ;Marioii, Little Rock, Ark.: Special shell fish cup, a la Marion, 60 SOUPS Fresh lobster cocktail, 50 Cream of green peas 10 Fresh shrimp cocktail, 50 Consomme, Milanaise, 10 Crab flake cocktail, 50 Blue point cocktail, 30 RELISHES Clam cocktail, 30 Blue points, 2.j Young onions, 5 Olives, 10 Eockaways, 30 Little neck clams, 25 Dill pickles, 10 Chow chow, 15 Chicken broth, 25 Beef bouillon, 15 FISH Tomato bouillon, 25 Boiled salmon, hoUandaise, 30 Mousse of chicken, tomato, clams, 25 ENTREES Strained gumbo file, 25 Ragout of lamb, with vegetables, 30 Celery, 25 gueen olives, 20 Ripe olives, 20 Papricka schnitzel, with noodles, 30 Gherkins, 10 Radishes, 10 Boston baked beans, 15 Pinmoney pickles, per Jar, 20 Chow chow, 15 ROASTS Stuffed olives, 20 Prime ribs of beef, an jus, boiled or mashed Broiled live lobster, 60-1.00 potatoes, 30 Lobster, saute, bordelaise, 75 Young pig, apple sauce, 40 Lobster, a la Newburg, 75 VEGETABLES Crab flakes, a la Maryland, 00 Mashed potatoes, 3 Lima Beans, 5 Oyster pattie, a la Marion, CO Spinach, 10 Chicken flakes, a la King, 75 COLD MEATS Planked filet mignon, a la Marion, 1.00 Half spring chicken, 40 Roast beef, 30 Sweetbread and fresh mushroom pattie, 60 Ham, 30 Lamb's tongue, 25 Sardines, 2,-;-35 Lamb chops, a la Waldorf, 60 Truffle sardines, 45 Tongue, 30 Broiled milk fed chicken, French peas, 60-1.00 ^gn mops, 25 Marinirte herring, 23 Drolled Philadelphia squab with bacon, CO Bismark herring 30 Club sandwich, 25 Special Marion club, 35 Potato salad served with all cold meat orders Bismark herring, 40 Roll mops, 30 SANDWICHES Marinirte herring, 30 Ham, 20 Tongue, 20 Imported Swiss, 20 Merry Widow salad, 50 Shrimp salad, 40 jjoast beef, 20 Chicken, 23 Sardine, 25 Stuffed apple salad, 50 Lobster salad, 50 Caviare .35 Club 25 Chicken salad, 50 Stuffed tomato, 30 j^i^ sandwiches 10 minutes to serve Frozen tomato, mayonnaise, 30 PASTRY Baked Alaska, 50 Neapolitan ice cream, 20 ,-,^p ^^^^.^^^^ ^g ^^.^^^ ^ppj^ pi^^ ^0 Peach Melba, 25 Ice cream sandwich, 2o j-,.^ ^ j^ ^^^^_ ,g Manhattan ice cream, 20 Ice cream croquette, 23 Lemon sherbet, 15 ^.^^jU^ .^^ ^^^^^^ ^5 Frozen fruit, Francaise, 30 Cherry bounce, 25 p^g,^^^ ^^^ ^^^^ jO j^.^ j^^^ jO jlijl^_ ^0 Assorted cake, 20 Buttermilk, 10 Tea, per pot, 15 Coffee, per cup, 10 i„,parted WurAurgcr. glass 10; stein, 20 Chocolate, per pot, 25 Doubonnet mne 15 SPECIAL DRINKS Doubonnet cocktaU IS ,= .^ ,-. „ „ _ Ballantmes XXX ale and extra porter, 15c the ptni Split of claret, 15 Split of sauterne 15 Split of red Burgundy, 20 Split of Mumm's, 1 00 ^^^^ ^,^j^^^ ^^^ ^^^.^^^ ^.^^ ^^ ..30j_ ^^ ^^^ Doubonnet wine, 15 Doubonnet cocktail, 15 reabody Memphis- Imported Wurzburger, Sl^^s^ W ' teA, per person 25 Imp orted W urzburger. stem, 20 ^^^^.^^ breakfast Oolong Ceylon tea ^^ ,-,,.,,, . Fancy oolong Golden tip Formosa Special today leaflet attached to bill of fare ,,,.,,„. , ui-^v. c J Clioice of following cakes: of The Alton Limited: Cheese straws Toasted English muflins Bluepoints 25. Little neck clams 25 jg]]y t^rts Tomatoes 25. Cucumbers 25 Celery 20 Duchesse broth 30 Old fashioned vegetable soup 20 chicken consomme, whipped cream 20 Baked redsnapper, Spanish sauce 60 . ^ „- r , ^ . ^ -i .-« Broiled black bass with bacon 60 Blue points 2o ^ Lobster cocktail 50 Fried frogs legs, tartar sauce 50 SANDWICHES Boiled leg of mutton, caper sauce 50 Antipasto 2o Caviar 2o Broiled squab on toast, currant jelly 60 Pepper and tomato 25 Roast young turkey, cranberry sauce 60 SALADS Short ribs beef, broiled potatoes 50 Aspic of oysters 40 Neufchatel 50 Blue wing teal duck with jelly 60 CHAFING DISH (for two) Quail on toast au cresson 60 Eggs, a' la creme 1.00 Boston baked pork and beans 30 g^otch woodcock 1.25 sweet P^t^'T .it;tn?,''''?f "il^nf n»;; II "alian cream 25 White sponge cake 15 c!T>APial baked potatoes 10. June peas 20 „„ mce pudding, Vanilla sauce 15 bisque of pineapple 30 Hot mince pie 15. Apple pie 10 Orange marmalade 13 Ginger preserves 15 Roquefort cheese and crackers 20 Salted almonds 23 Stuffed dates 25 Certified Jersey milk 15 Crystalized ginger 10 -JO Supper bill of fare of the Illinois Hotel, Gales- burg. (In the presentation on the card, the dishes are listed in two columns, a separate line for each dish. Attention is called to the word- ing of the head and foot notes.) All meats are cooked to your order and should not exceed 7 minutes. We purchase the best and prepare with slvill. Please .avoid waste. No extra charge for special dishes if we have the material. Consomme in cup, oyster crackers or salt wafers FISH : Salt codfish flakes in cream ; broiled kippered lierring, lemon sauce ; pickeled herring ; sardines. STEAKS, CHOPS, ETC. : Small beefsteak, with crisp onions ; Irish stew with small vege- tables ; Breakfast bacon, crisp ; Sugar cured ham, broiled or fried ; Calf's liver fried plain or with onions ; Calf's liver and bacon ; Veal cro- quettes ; Chipped beef in cream sauce ; Baked pork and beans, home style ; Sirloin beef steak broiled ; Spring lamb chops COLD MEATS : Baked veal loaf ; Corned beef, home cured ; Roast loin of beef ; Premium summer sausage ; Boiled star ham, sugar cured ; Pickled pig's feet ; Potato salad, German style ; Egg salad, en mayonnaise. FRESH EGGS AND OMELETTES: Eggs, fried, one or two ; Eggs, boiled, one or two ; Eggs, poached plain, one or two ; Eggs, poached on toast, one or two ; Eggs, scrambled, plain or on toast ; Eggs, one or two, fried with ham ; Egg omelet (2 eggs), plain; Egg omelet (3 eggs), with minced onion; Egg omelet (2 eggs), with parsley; Egg omelet (2 eggs), with jelly; Kidney omelette. CEREALS : Steamed pearl rice, hot milk ; Indian meal mush ; Toasted corn flakes ; Egg-o- see ; Milk toast. BREADS, ETC. . Wheat griddle calces ; Hot rolls ; Hot muffins ; White bread, home made ; Brown bread, home made; Milk bread, home made ; Toast, dry or buttered ; Currant bread. RELISHES : Dill pickles ; Sugar beets ; Sliced onions ; Chow chow ; Mixed sweet pickles ; Wor- cestershire sauce; Salad dressing; Tomato sauce ; American cheese ; Brick cheese ; Water crackers. SWEETS : Fruit ice cream ; Chocolate cake ; Cocoanut cake ; cookies, plain ; currant jelly ; Candy syrup; Fruit in sauce. COFFEE, ETC.: Coffee (our special.; Tea, in pot, to order ; Cocoa, in pot ; Sweet milk. POTATOES : Minced fried potatoes ; Baked potatoes; French fried potatoes. It is our desire to give satisfaction. It we fail to do so please call our attention to the fact at once at the office. Fifty-cent business men's lunch at the Gris- wolfl, Detroit : CHOICE : Consomme, paysanne, or Onion soup, gratinee Celery Dill pickles CHOICE : Broiled fresh mackerel, montpelier butter, or Baked pigeon pie, individual CHOICE: Roast prime ribs of beef, demi glace or Boiled fresh beef, horseradish sauce CHOICE OF TWO: Boiled or mashed potatoes, Boiled rice Fried parsnips Escaloped cabbage CHOICE : Peach cobbler, hard and golden sauce, or Apple pie, or Chocolate cream pie Coffee, Tea or Jlilk Howie's Taylor Arcade Restaurant, Cleveland, advertises in the daily papers suggestions for light refreshment as: BAKERY : Special : Marshmallow roll, 20c. Jelly rolls. Spanish tea cakes. RESTAURANT: (Afternoon Tea Suggestions) Pot of tea, Scotch scones and honey, 15c. Pot of tea, toast and strawberry jam, 20c. Cup of choc- olate with whipped cream and rock cakes 15c. Cup of coffee with one of our excellent coffee cakes 10c. Our teas are the highest price and finest quality obtainable, and we KNOW how to serve them.) SUPPER : Tenderloin of beef, fresh mushroom sauce. Sweetbread patty. Baked beans. Eggs any style. Menu (changed daily) paneled in the cen'-er of the a la carte bill cf Hotel Eentley, Alexa^'"^I■ia, La. (served from 11 a. m. to 8 p. m.) : SOUPS Cock-a-Leekie 20-35 Ccnsomme alphabet 20-35 New Orleans Creole gumbo 25-40 ENTREES Fried spring chicken, country style 50 Granadin cf tenderloin, bearnaise 50 Fried pork cutlets, spinach 40 Boiled corned beef and cabbage 40 Cream fritters, vanilla sauce 25 Boston haged pork and beans 25 ROASTS Prime ribs of beef au jus 40-75 Gra.v duck, with jelly 50-DO Young turkey, cranberry sauce 50 PASTRY AXD DESSERT Raisin pudding, cream sauce 15 Blueberry pie 10 Orange custard pie 10 Fruit sherbet l.'i Vanilla ice cream 15 Chocolate ice cream 15 Assorted calse 20 JIacnroons 15 Lady Angers 15 30 Sunday dinner at the Nelson, Rocktord, 111. : Champagne cider Blue points Modi turtle Consomme Itadishes Celery Broiled fresh mackerel, maitre d'hotel Potatoes, bollandaise Boiled beef tongue, piquant sauce Roast sirloin of prime beef, deiui glace Roast young chicken stuffed, nature Punch chart reuse Ruttermilk Lamb chops a la Nelson Queen fritters, elixir ehocolat Cucumber and tomato salad New potatoes in cream Mashed potatoes Spina ch Green peas Strawberry short cake, whipped cream Cocoanut cream pie Pear pie Almond macaroons Angel food cake Vanilla ice cream Oranges American and Roquefort Ciieese Soda crackers Ceylon Japan Oolong English breakfast tea Coffee Nuts and raisins Milk Cigars (Rules s'.ispendcd) No cigarettes Luncheon at Bideford, Devonshire, England, in honor of the Lord Mayor of London : Fresh salmon mayonnaise Lobster salad Pate de foie gras in aspic Little chickens a la creme Lobster creams Roast chickens York ham Boiled chickens Ox tongues Raised pigeon pies Sirloin beef Horse radish sauce Pressed beef Roast lamb Mint sauce Salads Tipsy cakes Trifles Belgrave jellies Lemon jellies Charlotte russe Meringues Devonshire junket and cream Cheese Biscuits, etc. Coffee Hock cup Claret cup Cider cup Still lemonade Banquet of Elkhart (Ind.) Industrial Associa- tion at Hotel Bncklen : Consomme en tasse Radishes . Olives Fillet of trout, Espagnole sauce Shoestring potatoes Broiled spring chicken Green peas in cases French fried potatoes Lettuce salad, mayonnaise Fancy ice cream Cake Roquefort cheese Wafers Coffee Cigars Table d'hote at the Great Northern Hotel, Chi- cago: With cocktail and still wine, ?1.2j; with cocktail, still wine and a half pint of Ruinart champagne, $2.00; without liquors, $1.00. Served from 5:30 to 8:00 p. m. Martini or Manhattan Cocktail Blue points Radishes Olives Clam chowder Consomme printanier Broiled whiteiisli Scallops saute. Creole Hollandaise potatoes Claret or Sauterne Lamb chop breaded, tomato sauce Lobster curry, rice Lima beans Orange sherbet Ruinart Brut Champagne Eoast chicken Romaine salad Rice cream pie or ice cream, caramel and vanilla Fruit cake and macaroons Cheese Crackers Coffee Sunday dinner at the Sherman, Appleton, Wis. : Little neck clams Celery Mock turtle amontillado Chicken broth en tasse Radishes Queen olives Salted almonds Planked red snapper maitre d'hotel Sliced cucumbers Potatoes julienne Pork tenderloin saute a la Creole Banana fritters, fruit sauce Roast young goose, apple sauce Young lamb, mint sauce Prime ribs of beef au jus Fried sweet potatoes Mashed potatoes New potatoes in cream French peas in cream Asparagus on toast New butter beets Orange punch Salad — Head lettuce and sliced tomatoes Rhubarb pie Lemon meringue pie Tutti frutti ice cream Assorted cake Sti'awberry shortcake with whipped cream Nuts and layer raisins American cheese Roquefort cheese Toasted crackers Coffee Tea Milk A Sunday dinner at the Winona, Winona, Minn. Chicken a la printaniere Consomme clear New radishes Celery Boiled halibut, parsley sauce Potatoes natural Braised sweetbreads, mushrooms Potted ox joints with green peas Cabbage salad Claret punch Roast prime of beef au jus Roast young chicken with dressing Mashed potatoes Brown potatoes Stewed tomatoes Green peas Apple pie Hot mince pie Lemon pie Almond ice cream Peach souffle with whipped cream Assorted cake Mixed nuts American cheese Edam cheese Bent's water crackers Graham wafei-s, Coffee Green or black tea Milk Cafe noir Breakfast, Luncbeon, Evening Dinner and Bus- iness Lunch cards of the Montrose, Cedar Eapids, Iowa: BREAKFAST. Clam bouillon in cup Butter crackers Oranges Bananas Stewed prunes Toasted wheat berries Oatmeal Grape nuts Shredded wheat biscuit Broiled fish, maitre d'hotel Saratoga chips Boiled finnan haddie Broiled tenderloin steak, plain or Creole sauce Calf liver Mutton chops Ham Breakfast bacon Eggs as ordered Cottage fried, potatoes Baked potatoes Chicken hash with green peppers Fried apple and salt pork Fried corn meal mush Sausage ■ Hot rolls Doughnuts Toast as ordered Wheat cakes ,, Maple syrup ' ■ Coffee Tea Milk Postum cereal Cocoa BUSINESS LUNCH. 40 CENTS. Cream of tomatoes Sweet pickles Baked halibut, fine herbs Saratoga chips or Ham and spinach or Chicken, cutlets with peas or Roast prime ribs of beef, drip gravy or Assorted cold meats Mashed potatoes Buttered beets Lima beans Cold slaw New rhubarb pie or Orange ice Assorted cake Hot corn bread Rye and graham bread American cheese Coffee Tea Milk Buttermilk LUNCH. Consomme Cream of tomatoes Sweet pickles Baked halibut, fine herbs Saratoga chips Ham and spinach Chicken cutlets with peas Roast prime ribs of beef, drip gravy Assorted cold meats Mashed potatoes Buttered beets Lima beans Orange ice Cold slaw New rhubarb pie Assorted calte Hot corn bread Eye and graham bread American cheese Coffee Tea Milk Buttermilk Luncheon, 75 cents, at the Pfister, Milwaukee. Ox tail, a 1' Anglaise Consomme, marrow dumpling California ripe olives Baked lake trout, a 1' Italienne Potatoes julienne Wiener roastbraten Home made noodles Fried egg plant Roast potatoes Roast ribs of prime beef Roast leg of veal, au jus Water-cress salad Cherry pudding, madeira sauce Cocoanut custard pie Strawberry ice cream American cheese Saratoga flakes Coffee or tea. hot or iced milk EVENING DINNER. Anchovy canape Chicken gumbo Consomme, princess Queen olives Celery hearts Radishes Columbia River salmon, aux petits pois JIaitre d'hotel potatoes Crab meat, au gratin, en coquille Filet mignon, bearnalse Chocolate croquettes, wine sauce Roast prime ribs of beef, au jus Mashed potatoes New potatoes in cream Roast chicken with dressing Fried parsnips June peas Cardinal punch Fruit salad Strawberry shortcake, whipped cream Apple pie Lemon meringue pie New York ice cream Assorted cake Swiss and American chcosp Clustered raisins Mixed nuts Buttermilk Coffee Tea Milk Dinner. .fl.OO. at Hotel Pfister, Milwaukee: Cream of fresh tomatoes Consomme, fiorentine Radishes Crescent olives Baked Spanish mackerel, St. Malo Potatoes Parisieune Beef tenderloin cutlet, jardiniere Lamb chops, a la Giralda New wax beans Potatoes fondante Creme de menthe sorbet Roast prime ribs or beef Lettuce and tomato Apple turnovers .\ssorted fancy cakes Strawberry ice cream Swiss or brie <-heese Soda or bent biscuits Demi tasse 32 Carte du Jour, Hotel Patten, Chattanooga: SPECIAL SWISS WINES: Quart J2.00 : 1 N^uchatel; 2 Fondant, Wallis; 3 Hallauer, Schafthausen ; 4 Osterflnger. RELISHES: Olives 20, Radishes 15, Caviar canape 30, Sardines 25, Sardines in wliite wine 35, Anchovies 30, Bismarclt licrring 30, Tomato a la Russe 25, Celery 25, Sliced cucumbers 20, Stuffed mangoes 25, Pickled walnuts 25, Herring Falstaff 30, Pimolas 20, Herring in tomato sauce 25, Chow chow 20, Dill pickles 15, Sour pickles 15, Hallo hallo 35, Berlinoise herring 30, Indian relish 15, Grape fruit 25-40, Thon in oil 35. - OYSTERS: Blue points on half shell (% doz.) 25; Cocktail 30; Fried ( Vj doz.) 40; Lit- tle neck clams 25; Celery broiled 45; Oyster Stew — plain 30; Milk 35; Cream 50. SOUPS: Cream of lobster 25-40; Cream of chicken, princesse 25-40; Puree of fresh toma- toes 25-40 : Consomme julienne 20-30 ; Chicken gumbo 25-40; Chicken broth, vermicelli 20-30; English mock turtle 25-40 ; In cup — strained okra 20; Clam broth 20 FISH: Boiled sea trout, laguipierre 40; Smelts, tartar 35 ; Creamed oysters in ramequins 40; Scollops, polonaise 40; New Orleans pom- pano, meuniere 50 ; Frog legs saute, chasseur 50; Fried .split yellow pike, Colbert 40 ENTREES : Fried spring chicken with corn fritters (1) 90, (%) 50; Turkey patties a la reine (2) 40; Larded loin of beef with York- shire pudding 45 ; Veal tenderloin ij- la Stanley 45; Broiled English lamb chops (2) with grilled sweet potatoes 40 ; Sweetbreads on toast with creamed French peas 45 ROASTS: Roast turkey, cranberry sauce 60; Prime ribs of beet 40 ; Lamb witli fruit jelly 40; Roast or broiled bird in season 60 SPECIAL : ROAST OR BROILED MALLARD DUCK, (%) 80, (1) 1.50; BROILED YOUNG TURKEY, (%) 1.50; BROILED GUINEA HEN (Va) 75, (1^ 1.40; ROYAL PARTRIDGE 2.00 BACH; RED HEAD 2.00; ROAST OR BROILED CELERY FED DUCKLING (%) 85, (whole) 1.60. COLD MEATS : Lamb 40 ; Sliced chicken 40 ; Cold boned turkey 40 ; Roast beef 40 ; Boiled ham 35; Assorted cold meats 50; Smoked tongue 35 ; Mortadella 40 ; Imported frankfur- ters with potato salad 40. SALADS — Lettuce 25, Lettuce and tomatoes 35, Combination 35, Waldorf 40, Imperial 50, Lobster 50, Chiffonade 35, Russian 45, Francil- lon 40, Asparagus vinaigrette 40, Mayonnaise dressing 10, Shrimps 50, Chicken 40, Whole to- mato 30, Potato 20 VEGETABLES AND POTATOES: Hashed browned potatoes 20, Hashed in cream potatoes 25, O'Brien potatoes 25, au gratin potatoes 25, Mashed potatoes 15, Julienne potatoes 20 ; Boiled potatoes 15, Fried sweet potatoes 25, French fried potatoes 20, Spinach 20, Brussell sprouts 30, String beans 20, Baked potatoes 15, Mashed turnips 20, Fried potatoes 25, Stewed corn 20, Spaghetti in cream 30 ; macaroni au gratin 30, Fried egg plant 25, Boiled rice 20, Green peas 20, Succotash 20, Fried hominy 20, French peas 35 ICE CREAMS, DESSERTS, ETC.: Chocolate cream 20, Lemon Ice 15, Charlotte russe 20, Meringue chantilly 20, Orange sherbet 15, Pat- ten ice cream 20, Mazarin cream cake 20, Wal- nut sundae 25, Vanilla ice cream 20, Bisque ice cream 20, Peach tartlet 15, Fruit charlotte 30, Peach pie 10, Cup jack 30, Cup custard 20, Cafe parfait 25, Peach Melba 35, Macaroons 20, Lalla Rookh punch 20, Malaga grapes 35, Roman jelly 20, Rice pudding 20, Assorted cakes 20, Boston cream puffs 20, Nuts and raisins 23, Meringue panachee 25, ileringue glace 25, Choc- olate eclair 10, Whipped cream 15, Pineapple sherbet 15, Boston cream pie 10, Green apple pie 10, Lady fingers 20, Tangerines (2) 20, Or- ange custard pie 10, Coffee eclair 10, Caramel custard pudding 20, Fresh strawberries with cream 40, Cabinet pudding 20, Maraschino punch 15. CHEESE: American cheese 15, Bar-le-duo jelly 30, McLarens cheese 15, Pont Leveque 20, Roquefort cheese 20, Swiss cheese 20, cream cheese 20, Neufchatel 20, Edam cheese 20, Imp. camembert elite 25, Port Salut 20. BEVERAGES: Coffee per pot (for 1) 15, (for 2) 25; Tea per pot 15; Milk per bottle 10 ; Demi-tasse 10; Slalted milk 15; Iced tea 15; Buttermilk 10; Iced coffee 15; "Petit noir" 15; Chocolate, per pot 20 ; Cocoa, per pot 20. MINERAL WATERS : Quart 40. Split 15, Pint 25, BREAKFAST SUGGESTIONS. E. E. Peflow of the Hartman Hotel, Colnmbus, Ohio, causes to be placed each morning under the doors of occupied rooms a card headed "GOOD HORNING!" Start smiling. The world will appear as bright as you make it. A good break- fast means a good start. Herewith a few sugges- tions;"' Here follow the suggestions, the foot note to which reads "Regular a la carte prices apply" : Grape fruit, boiled eggs, toast, coffee. Sliced orange, poached eggs, toast, potatoes, rolls and coffee. Baked apples, lamb chops on toast, potatoes, wheat cakes, rolls and coffee. Grape fruit, scrambled eggs with bacon, pota- toes, toast and coffee. Fruit, ham or bacon with eggs, potatoes, grid- dle cakes with maple syrup, and coffee. Stewed imperial prunes, boiled or fried eggs, potatoes, rolls and coffee. One-half grape fruit, cereal, farm sausage and buckwheat cakes, rolls and coffee. Oranges, cereal, lamb chops with bacon, pota- toes, corn cakes, coffee. Baked apple, cereal, chicken hash with poached egg, potatoes, toast and coffee. Grape fruit, salt mackerel, potatoes, toast and coffee. Assorted fruit, cereal, eggs a la Meyerbeer, toast and coffee. 33 H. M. M. B. A. MENUS. Thirtieth annual banquet H. M. M. B. A. at Hotel Patten. Chattanooga : Patten cocktcil Canape de Romanoff caviar Celeri en branche Olives Radls rose La tortue verte claire en tasse, a, 1' aniontillado Ilaut sauterne Les filets de pompano, a la joinville Pontet Canet Margaux Les cotelettes de pre sales, a la malntenon L'aspio de rls de veau, a la celestine Coup de Millieu Sorbet, a la Romaine Les poussins de volliere rotis, a la polonaise Moet & Chandon brut Veuve Clicquot Les coeurs de laitue histories Kaimack glace, au iraises Louis Roderer sec Apolli7iaris The H. M. M. B. A. banquet at the Piedmont, Atlanta : Grape fruit cocktail Cream of tomato au croutons souffle Florida celery Queen olives Radishes Salted almonds Georgia rock trout, lemon butter St, Julien Pommes Georgette Spring lanab chops, jardinere Aux petits pois H. M. M. B. A. punch O. H. Mumm's White seal Roast milk fed chicken au cresson New potatoes rissole String beans Hot house asparagus, vinaigrette Harlequin ice cream Petits fours Crackers Cheese Demi-tasse Appolinaris Cigarettes White Bock Camembert Friandises Cafe brulot Roquefort Chartreuse Verte et Jaune Cigars [By request, Steward Henri Fouilloux of Hotel Patten, contributes the following translation or explanation of the principal dishes of the above menu] : Fillets of pompano, joinville: (shrimp sauce with rose shrimps.) Cotelettes de pres sal^s, maintenon: (South- down mutton : Stuffed with bechamel, puree of white onions: Parmesan cheese au gratin.) Aspic de ris de veau, Celestine: (Braised sweetbreads in veal broth, larded, pressed. Glac6s with supreme sauce, decorated with truf- fles and pimentos and green peppers, and stamped in mold with aspic jelly.) Russian Kaimack : (Vanilla whipped cream iced with [by waffles] gauffrettes and straw- berry jam inside.) Ladies' banquet, H. M. M. B. A. thirtieth an- nual, at the Read House, Cliattanooga : Grape fruit frappe, au moselle Hearts of celery Queen olives Salted almonds Chicken essence jellied, in cup Cruse et Fils Baut sauterne Spanish mackerel, princesse Sliced cucumbers ApolHnaris Beef tenderloin, a la "Wellington Potatoes Anna Veuve Clicquot Siberian sherbet Roast young guinea hen, stuffed Salad Mikado Jombe pistache Billiken )Bon bons Assorted cake Demi tasse Cigars "A Mobile Snack" served by the Hervey Hotel system of Mobile to the H. M. M. B. A. excursion party at the Point Clear Hotel, Point Clear, Ala. : Mobile mint julep, imitation Mobile gumbo file. Battle House Olives Radishes Mobile baked red snapper, Cawthon Potatoes Cubion Mobile fried chicken with bacon. Bienville New potatoes New green peas Mobile corn pone, St. Andrew Mobile potato salad, Klosky Coffee Mobile near beer ApoUinaris Sunday breakfast served in roof garden Vine- yard Cafe of the Cawthon Hotel in Mobile ; the closing feast of the H. M. M. B. A. convention: Cawthon julep Cubian fruit Deep gulf trout fried in corn meal Chip potatoes Hot rolls Hervey farm chicken hash Hominy grits Mobile corn pone Batter cakes, sirop de Batterie Iced coffee Cafe au lalt Iced tea Individuals Banquet of Illinois Daily Newspaper Associa- tion at the St. Nicholas Hotel, Springfleld: Fresh lobster cardinal Salted almonds Tomato bouillon Celery Olives Calf sweetbreads supreme, en casserole Saratoga chips Creme de menthe punch Tenderloin of beef, larded, aux champignons Browned new potatoes Fresh asparagus vinaigrette Tortoni ice cream Assorted cake Edam cheese Toasted crackers Coffee Cigars 34 Banquet tendered by the New Orleans Clear- ing House Association to the bankers of Ala- bama, Louisiana, Mississippi and Texas, at Ho- tel Granewald: Olives Amanfles salees Celeri Caviar frais de Romanoff, Molassal Consomme d'asperges frais en gelee Filet de pompano, llarie Louise Pommes de terre, Bourgeoise Fonds d'artichauts Creole, Gourmet Cotelette d'agTieau de lait, Sa!nte-MenehouId Petits DOis frais, Basque Punch d'oranges, Nouvelle Orleans Poussin trufte Tomato Grunewald Glace Esmeralda Petits fours Cafe Brulot Sherry and Bitters Liebframnilch Chateau Margaux Louis Roederer Brutj 1900 Liqueur Cigars Londonderry Lithia Pall Mall Cigarettes Breakfast ai;d luncheon served to Western delegation, H. M. M. B. A., on Queen & Crescent dining-car : BREAKFAST. Strawberries Grapefruit Oranges Oatmeal Corn-flakes Shredded wheat biscuit Boiled or broiled salt mackerel Broiled sirloin steak Chops I-Iam Breakfast bacon EGGS : Fried, Shirred, Scrambled, Poached, Omelets POTATOES : Hashed browned. Baked French fried Tea biscuits Banquet to the American Supply and Machin- ery Manufacturers' Association and National Supply and Machinery Dealers' Association by the Manufacturers and Jobbers of Pittsburg and vicinity at the Fort Pitt Hotel : Crab meat cocktail Assorted relishes Green turtle soup with madeira Kennebec salmon, liollandaise Haut sauterne Potatoes natural Sweetbread pate G. H. Mumm d; Co. extra dry Fresh mushrooms Manufacturers' punch Cigarettes Boned royal squab Roasted potatoes French peas Grapefruit salad Fancy form ice cream Cakes Cheese Coffee Cigars The Deep T^^aterway banquet, complimentary to the officers of the U. S. Battleship Mississippi, at the St. Charles Hotel, New Orleans: Absinthe Frappe Canape of anchovy Celery Olives Radishes Cream of tomato aux croutons Broiled lake trout, maitre d'hotel Pommes pont-neuf Sautemes Fried soft-shell crabs, tartar sauce Fillet of beef pique, with mushrooms Stuffed tomatoes St. Julien Punch maraschino Roast spring chicken, stuffed Salad Waldorf Louis Roederer Grand Yin Sec Napolitaine ice cream Fancy assorted calce Fruit Toasted crackers Cheese Coffee Cigars A bita Water Rolls Coffee Marmalade Tea Milk Cocoa LUNCHEON Cream of chicken Salted wafers Sliced tomatoes Young onions Radishes Fried perch, tartar sauce Cucumbers Boiled Tennessee fowl, egg sauce Virginia ham witli spinach Co'.d ham Cold tongue Boneless sardines New pickled teets Potatoes in cream New asparagus Strawberry shortcake Assorted preserves Orange wafers Coffee Tea Milk Evening dinner menu of a family hotel in Chicago. (The dishfs printed in italics were ordered by one woman. This card illustrates the waste inc dent to unrestricted selection): Canape, Lorenzo Fulton Slarkef Clam Chowder Consomme, Colbert Green Onions Cucumbers Radishes Stuffed Peppers Celery Boiled Luke Trout, Sauce Normande Potatoes, Parisienne Baked Pork and Beans, Boston Style C impota of Pears \cith Rice a la Conde Spring Chicken, Saute, Meran(?o Roast Prime Ribs of Beef au Jua Mashed and Boiled Potatoes Stuffed Green Peppers Carrots and Peas Green Corn on Cob COMBINATION SALAD Baked Rice Pudding, Cream Sauce Iced Osage Melons New Green Apple Pie Lemon Cream Pie Ice Cream Macaroons Assorted Cake Sweetheart Watermelon American and Neufchatel Cheese Toasted Crackers Vendome Nut Bread Tea Coffee Milk 35 A GENUINE ATLANTA BARBECUE fi"ed pan is strained a little of the basting liquor; sncl then t!ie pans and contents are A Delectable Feast Served in Honor of the P'^"^ °" ''°'^^ °^'='" "^^ ^^ to keep warm H. M. M. B. A. Visitors ""*'' '"'^'^dy to serve. A notable catering event was the H. M. M. ^he meat is brought to table in the pans B. A. barbecue in Atlanta, at the Cold Springs ^"'^ '''^-'"^'^ ^"'° ^^'"'^ P'^'"' ™""°" °' PO^k Cue Club grounds: the preparing and serving ^' "^^ Suest desires. And the healthy appe- of the feast directed by Mr. H. C. Stockdell, *'*^ welcomes as fine a dish of meat as was president of the club. ever set before a kmg! -T. , , 1 ■ I • •!• T\ Meanwhile there is another savory dish — i ables were laid in an open pavilion, ihe ,, „ • i r- , • , > ■ , . , , : . , . , the Brunswick Stew — that is cooked m a cooking was done under a shmgle rooted ^„„ii„.. „.,„-i;„ iU c -j r ^i. i ° ° smaller pavilion on the far side of the bar- structure open on all sides, located under the b^cue pit. This Brunswick Stew is the .chef trees only a few steps from the pavilion; d'oeuyre of the feast, the capsheaf of good and the unctuous smell from the steaming eating. Mr. Stockdell, who originated these pots and roasting carcasses permeated the Atlanta barbecues, and who has superintended dining room, giving zest to appetite. A dcs- their preparation since the first one was given cription of the preparing and serving of i" 1891, (having served 225,000 meals on the this barbecue will surelv interest our readers. *^'"b grounds since that time), kindly gave us The fire covered the bottom of a brick ^^^ '"'^^'Pt f°"" 't^ making: lined pit fifty feet long, by four feet wide. Two twenty-gallon kettles filled with rich by eighteen inches deep. It was constantly re- =°"P f °=^ '"/^^ ^^"^ 1°° "^^- °^ chickens, ; . , , .... , , , • , , cooked well done, plenished with live coals from hickory and Remove the bones; run the meat thru a oak wood bonfires near at hand. The cook- sausage grinder; then put it back into the ing.is very slow. stock with For this barbecue, twenty-four carcasses ?. ^°z. three lb cans of tomatoes, , , ^ ^. / 1 ^ ,1 V ■ 1 '^ <1°^- three lb. cans of corn, were cooked at one time (about equally divid- j „^^ ^f ^^^11^, j ed between sheep and hogs, each carcass 10 lbs. of butter. weighing about forty pounds). The carcasses Start the cooking at five o'clock in the morn- are dressed, and each is kept flat by two sap- i"g; stir constantly for about eight hours, ling sticks : one across the breast fastened o"- ""*'! ready to serve. .... , , , Season to taste with salt and pepper, near the knee joints; the other across the djsIj ^p ;„ jj,^ pg,,g ^^^ ^^j.^^. middle of the split open carcass. "If, you want to make this stew for the Two steel rods, each about seven feet long family," said Mr. Stockdell, "talie one chicken by half an inch in diameter, skewer each car- „„£ can of tomatoes, one can of corn milk cass lengthwise. And these rods, supporting Gutter, If the tomatoes have too much acid the carcasses, are placed crosswise of the pit, ^^ ^^ ^^ ^^^^jj^ jj^^ ,^^i,l^_ ^^^ ^^^^ ^^^.^ j,^^ so that the carcasses are suspended about .^^j,;,,^ ^^ ^jj;,^^ ^ pj,^^,^ ^^ ^^^,^ ^^ ^^^^_ ^ eighteen inches over the fire. ^^„„„j g;^,^ ^^^^ directions how to secure just The cooking began at four o clock in the j,,^ ^-^^^^ ^^^^^ .^^ seasoning. That is left sole- mornmg, and two negroes were kept busy for j^ ^^ ^^^ ^^^^.^^ ^^^ judgment of the cook.- nine hours turning and basting. The turn- t-i,„ ,.>,■.-_;. „ c t\ -o • i c-, ., , ., ,. ^"^ stirring of the Brunswick Stew is mg IS done with a man on each side taking j^,,^ ^^ ^^^^ ^^^.^^^^ ^^^ ^^^^ ^^. ^ the rods as handles and turning the carcasses ^^,^^^j ^^^^^^ ^^^^^^ over, one after the other, for the length of ti,„,„ „,„ „ji i ,.,.1 r ^i i_ .■ ... ' . . , there are other kettles for the basting the pit, and basting according to judgment, sauce The basting liquor is made of sliced lemons. The relishes consisted of sliced Bermuda vinegar and sweet milk— either boil the milk onions, green peppers and quartered tomatoes, and add the vinegar, or boil the vinegar and Water and (near) beer sufficed for the bever- add the milk — the quantities of the ingredients ages. governed according to the taste of the cook. After the feast a dish of the kidneys was The basting is mostly done toward the end passed around as the final delectable mouthful, of the cooking. These barbecues are a fortnightly occurrence For serving: The carcasses are brought to with the Country Barbecue Club, taking place a bench at one end of the pit and the cooks every other Saturday noon, and are classed chop them up vnith cleavers into portion high among the pleasant social family gather- pieces, which are put in tin pans. Over each ings of the community. 36 Pictorial menu o£ the banquet of the Franklin County Bar Association at the Groat Southern Hotel, Columbus, Ohio: 37 "Breakfast Specials," from the card of Brit- Tain's Cafe and Luncli Room, Atlanta: (Please order by number) (1) Oatmeal, baked beans, rolls and coffee. 25 (2) Scrambled eggs, grits, rolls and coffee.. 25 (3) Oatmeal, liver and bacon, rolls and cof- fee 30 (4) One pork chop, one egg, rolls and coffee. 2 5 (5) Boiled mackerel, potatoes, rolls & coffee. 30 (6) Small steals, grits, ro'lls and coffee 30 (7) Country saUsage, hpt cakes, rolls & coffee.SD (8) Ham and eggs, grits, rolls and coffee... 30 (9) Bacor; arid eggs, grits, rolls and coffee.. 30 (10) Pried flsh, stewed prunes, rolls & coffee. 30 (11) Lamb chops (2), grits, rolls and coffee. 30 (12) Scrambled eggs & brains, toast & coffee.30 (14) Tenderloin steak, fried potatoes, rolls and coffee 35 (15) Sirloin steak, tried potatoes, rolls and coffee 40 FRUITS Half grape fruit 15 Sliced oranges 10 Stewed prunes 10 Sliced bananas 10 Baked apples 10 Green apple sauce . 10 Shredded Wheat Biscuit with Strawberries. . .25 "Specials Today" card from Brittain's Cafe and Lunch Room. Atlanta: SOUP Puree of split pea 10 Beef broth 10 FISH Red snapper 25 Sea trout '.'.'.'. 25 Broiled pompano 40 RELISHES Sliced tomatoes 15 New radishes 10 Young celery 25 Sliced cucumbers 15 Pickled beets 10 Young onions 10 ROASTS Chicken with dressing 35 Prime ribs of beef, mashed potatoes 25 Loin of pork, apple sauce 25 Spring lamb, mint sauce 25 ENTREES Fillet of trout, parsley butter 25 Individual chicken pie 25 Fricassee of veal 20 Corned beef hash, green peppers 20 Short ribs of beef, browned potatoes 25 Chicken saute with rice 25 Veal cutlets, tomato sauce 25 Hot roast beef sandwich 15 Cold boiled ham, potato salad 20 Spaghetti Italienne 15 Stuffed bell peppers 20 Half spring chicken, fried or broiled 50 VEGETABLES New potatoes in cream lb Succotash 10 Turnip greens 10 Fried sweet potatoes '.'. 10 Green peas 10 Steamed rice 05 SALADS (TO ORDER.) Combination salad 20 Dressed lettuce 15 Stuffed tomato (1) 20 Potato salad 20 DESSERT Strawberry shortcake 15 Pie, per cut 05 Cornstarch pudding 10 Pie a la mode 10 Vanilla or Strawberry ice cream 10 Strawberries and cream 25 Regular dinner (11:30 to 2:30) 25 This luncheon card of Hotel Hermitage, New York, has attached to it the announcement: "What you should know! Our prices are 30 per cent less than Broadway's. Our portions and cuisine equal to the best." Little Neck clams 20 Cocktail 25 iu green pepper 35 Lobster cocktail 40 Crab flake cocktail 40 Cream of oew asparagus 15 Essence of tomatoes, cup 15 Clam broth, cup 15 Consomme hot or cold iu cup 15 Peeled tomatoes iced 20 Green ouious 20 Cucumbers 25 Radishes 20 Soft shell crabs 45 Frog legs fried, tartare 50 Deviled crab, each 30 Cold halibut steak. Mayonnaise 35 Cold lobster, JIayouuaise, half 50 Filet of sole, tartare 35 Filet of turbot au via blanc 35 Ilct roast beef sandwich 35 Hot cbickeu sandwich, poulette 40 Club sandwich 30 Lamb chops sautees with peas 40 Veal cutlet, spinach and egg 40 Corned beef hash, Hermitage 35 Eggs with kippered lierring 35 Beechnut bacon grilled with potatoes 45 Cold lamb with string bean salad 35 Cold ham or tongue, potato salad 33 Cold roast beef, potato salad 40 Assorted cold meats, potato salad 50 Ribs of beef, browued potatoes 45 Squab en casserole 50 Corn with green peppers au gratin 25 Cauliflower au gratin 25 New asparagus 40 New potatoes in cream 20 New spinach with egg 25 Spaghetti Italienne 25 String beans 25 Green peas 25 Potatoes— Mashed 10 Boiled 10 Baked 10 French fried 20 Sweet potatoes fried 20 grilled 25 Strawberries with cream 25 Strawberry shortcake 25 Green apple pie 10 Blueberry pie 10 Assorted French pastry 10 Caramel custard 15 Rice pudding 10 Charlotte russe 15 Strawberry tart 10 Stewed rhubarb 13 Vanilla ice cream with strawberries 30 Vanilla ice cream 20 Chocolate ice cream 20 Orange ice 15 Lemon ice 15 Meringue glace 25 Coffee per cup 10 Buttermilk 10 Borden's Jersey milk, per bottle 10 Iced tea per glass 10 Iced coffee per glass 10 Horlick's malted milk 10 Buttermilk 10 The ,\lbany of Denver puts up a special indi- vidual tourist box lunch, price fifty cents, the wrapper on which reads: Put up with special care for tourists taking sight- seeing trips This Bo.x Lunch consists of One-half spring chicken, fried Bread and butter sandwich One hard boiled egg Pickles Fruits Olio iMirtion layer cake Siilt, pepper, etc. 38 Three notable fensts seived by Caterer Fred W. Stein at the Tacoma Hotel, Tacoma; Dinner by the citizens of Tacoma in honor of Rear Admiral Ijichi and othcers of the Japanese training squadron : BUFFET Canapes de caviar Cocktails Bye Scotch MENU Toke Points, Tacoma Crab gumbo, Creole Hors-d'cenvre Columbia Kiver shad with roe, Americaine Sweet breads a la Marie Stuart Sqnab chicken farcie, trutfle sauce New peas, paj'sanne I'otatoes bonne femme Salad chlffouade Mikado ico crca)n Confectionery Camembert Cafe Sautcrnc 1900 Chateau Margeaux Monaday Moct & Chandon, Brut Imperial Cognac Cigars Clysinic Dinner by Tacoma Commercial Club and Ta- coma Chamber of • Apple pie Lemon pie I Icecream and cake Watermelon Choice of Coffee Tea Milk Buttermilk SOUPS Soup without meats loc extra. Bread and butter served Consomme 10 Vegetable soup 10 Clam broth 15 Puree of tomato 15 FISH TO ORDER German fried potatoes. Bread and butter served Broiled whitefish 35 Broiled or fried lake trout 3S Broiled or fried black bass so COLD MEATS All cold meat orders include potato salad, bread and butter Corned beef 30 Boiled ham 35 Boiled tongue 3s Dried beef 30 Roast beef 40 Chicken 40 Pickled lamb's tongue 3S COFFEE, TEA. CHO- COLATE and CREAM Cupof coffee 10 Cup of tea ,10 Pot of coffee is English breakfast, oolong or green tea, per pot, made to order is Cupof chocolate or cocoa 10: pot 15 Milk, per glass 5 Cream, per glass 15 Iced tea 10 Hot milk, bowl 10 Malted milk 10: with egg IS Bowl half and half is Bowl half and half, with crackers or bread 2c SANDWICHES Swiss cheese 10 Ham 10 Ham, fried or boiled. .is Egg 10 Ham and egg 20 Chicken 20 Tongue 15 Caviar 20 Sardine is Club 30 [[ "When one portion 13 served for two a charge of 1 5c ■will be made for service. For steaks, chops, etc., see a la carte bill. PLEASE PAY CASHIER. Please report any cause for complaint in the office A. s*. iU s«. 44 Bill of Fare illustrating prohibition bar service. The LINCOLN. Lincoln. Nebraska ^t)vcot)v 3(oW T54fr^t ^aKcA, T^OOTIV- SODAS PLAIN Orange sc Lemon 5C Pineapple sc Vanilla 5C Chocolate sc Strawberry sc Root beer sc Coca cola sc Phosphates sc ICE CREAM SODA Orange loc Lemon loc Pineapple loc Vanilla loc Chocolate loc Strawberry loc Maple IOC SUNDAES Plain IOC Lincoln isc Fruit ISC Nut ISC Banana fruit 15c Club house isc Maple ISO Coffee, cup sc Tea. pot IOC FRESH FRUIT Oranges, sliced isc Bananas andcream. 15c Grape fruit. % isc Sliced peaches and cream isc Ice cream and cake, .isc Orange, one loc Bananas, two loc Apples, one sc RELISHES Radishes sc Sliced tomatoes 15c Lettuce 15c Olives IOC Pickles 5c Chow chow sc Cucumbers isc Pickled walnuts 15c Dil! pickles sc FANCY MIXED DRINKS Elks delight 15c Grape juice float 15c Mint freeze 15c Mint lemonade 15c Mint limeade isc Orangeade tsc Plain lemonade isc .15c Seltzer lemonade. ApoUinaris lemon- ade 20c White rock lemon- ade ^oc Grape limeade 20c Grape rickey iSC Eeg malted milk isc SPECIALS SALADS Chicken 30c Shrimp 2oc Potato IOC Tomato 2SC Lettuce 20c Cucumber 2sc Bread and butter served, except with potato CHEESE Philadelphia cream. .loc Swiss IOC Brick ICC Limbfirger 10c American sc FANCY MIXED DRINKS Queens favorite 15c Egg flip ISC Egg nogg 15c Egi cherry 15c Egg chocolate 15c Egg phosphate isc Egg lemonade 15c MINERAL WATERS Buffalo lithia glass. ..loc ApoUinaris splits 15c ApoUinaris pts 2SC White rock splits isc White rock pts 2sc Shogo , glass.. .IOC Shogo lithia ginger ale IOC Imported ginger ale. pts 25c Red raven splits isc Hunyadi water loc Bromo seltzer loc SANDWICHES Ham IOC Sardines 20c Swiss cheese loc Chicken 20c Caviar 20c Lettuce loc Peanut butter loc Roast beef loc Brick cheese loc Limberger loc COLD MEATS Roast beef 20c Pickled lamb tongue. 20c Ham 20c Chicken 25c Summer sausage 15c Pork and beans 20c With potato salad sc extra Bread and butter furnished 45 Combination Breakfasts served from 6:00 to 11:00 a. m., at the Lincoln, Lincoln, Neb. No su'bstitution allowed on any of the folloW' ing combination meals. Served to one person only. No. 1—2.3 Cents. , Oatmeal and cream. EoUs and butter or toast or griddle calses Coffee, tea or milli No. 2—25 Cents Stewed prunes, apple sauce, orange or banana Griddle calies and syrup or Rolls and butter or toast Coffee, tea or milk No. 3—25 Cents Orange, banana, apple sauce or stewed prunes Shredded wheat biscuit or grape nuts and cream Coffee, tea or milk No. 4—25 Cents Apple sauce, stewed prunes, preserves and oranges Dry, buttered or milk toast Coffee, tea or milk No. 5—35 Cents Oatmeal and cream or orange or apple Single pork chop or sausage Grape nuts and cream Coffee, tea or milk No. 6 — 35 Cents Apple sauce, bananas, prunes or oatmeal and cream Ham or bacon and egg (half portion) German fried potatoes Rolls or toast. Coffee tea or milk No. 7—35 Cents Oatmeal and cream or Bananas and cream Boiled or fried eggs (2) ; German fried potatoes Rolls or toast, Coffee, tea or milk No. 8—35 Cents Pork sausage and egg, German fried potatoes Rolls or toast. Coffee, tea or milk No. 9—50 Cents Apple or prune sauce or Oatmeal and cream Broiled or boiled salt mackerel German fried potatoes Toast or rolls, Coffee, tea or milk No. 13—60 Cents Choice of fruit and cereal Ham or bacon and eggs (half portion) French or hashed potatoes Dill or sweet pickles Toast or rolls. Coffee, tea or- milk No. 14—60 Cents Choice of fruit or cereal Small steak with onions French or German fried potatoes Toast or rolls, Coffee, tea or milk No. 15—60 Cents Choice of fruit or cereal Mutton chops (2) or Poached eggs and bacon German or French fried potatoes Griddle cakes and syrup Toast or rolls. Coffee, tea or milk No. 16—60 Cents Choice of fruit or cereal Broiled or fried whitefish or Ham and eggs An gratin or fried potatoes Griddle cakes and syrup Toast or rolls. Coffee, tea or milk Choice of the following fruits and cereals extra. FRUITS Apples, each 05 Oranges, each 10 Bananas, each 05 Grape fruit, half 20 Bananas and cream 15 Peach or pear sauce 10 Apple sauce or prunes 10 Preserved strawberries 10 CEREALS Cream of wheat 15 Oatmeal and cream 15 Grape nuts and cream 15 Shredded wheat biscuit and cream 15 Malta vita and cream 15 Griddle cakes and syrup 10 Milk Toast 15 Table d'hote supper, 6o cents. The Lincoln, Lincoln, Neb., served from 5:15 p. m. to 8:00: Choice of \ "^""f "'>"«• royal I Mock turtle soup Choice of Stuffed olives Piccalilli No. 10 — 50 Cents f Chicken croquettes with French Oatmeal and cream or Orange, banana or apple | peas, cream gravy Broiled or fried whiteflsh Choice of ■; Saute of lamb's kidneys. Mush- French fried potatoes 1 Cold roast beef [ rooms on toast Toast or rolls. Coffee, tea or milk L Small steak No. 11—50 Cents Bananas and cream or Shredded wheat and cream Sausage, small steak o.r pork chop French or German fried potatoes Rolls or Toast, Coffee, tea or milk No. 12—50 Cents Omelet with ham, bacon or jelly French fried potatoes Griddle cakes and .syrup or oatmeal and cream Toast or rolls. Coffee, tea or milk Choice of Baked potatoes An gratin potatoes Choice ot String beans Corn on cob Macedoine salad j Peach cobbler, whipped cream Choice ot -^ Apple pie Lemon pie lice cream and cake 'Watermelon Choice ol Coffee Tea Milk Buttermilk The Taft banquet at the Commercial Club, Minneapolis: Canap6 Moderne Olives Celeri Amandes Salves Crfeme de Tomate en lasse Fruites de ruisseau Meunifere Pommes de terre ^la Saratoga Concombres Allemande Ris de veau i la Rotchild SORBET NATIONAL Poulet i la Minnesota Riz Sauvage Pommes de terre douces au Sucre Tomates en Surprise Glaces IVlikado Gateaux Assortis montella supkrieur Fromage CHATEAU YQUK5I 18S8 BISCuitS KRUQ PRIVATE CDVEE 1900 wfliTE ROCK Caf6 demi-tasse Ciiares Banquet of Northwestern Hotel Men's Associ- ation at Hotel Rome, Omaha: Crab meat coclctail M'^nlehfllo Salted pecans Pirn olas Hearts celery Clear ij-reen sea turtle Toasted bars Deviled lobster, Cheron Julienne potatoes Cheese straws N. W. H. M. A. punch Fillets of milk fed chicken a la Paschaline Potatoes O'Brien Asparagus tips Fmger rolls Tea biscuits Salade en surprise Toasted wafers Frozen fruits Cake Apollinoris Cream cheese bar le due Toasted crackers Bon bons Demi tasse Euinart vin brut G. H. Mttmm . Tell man, of the JefiEerson and Plan- ters Hotels, St. Louis, or a copy of a half cen- tury old bill of fare of the Virginia Hotel, St. Louis, John H. Sparr, proprietor. The bill is dated Tuesday, March i6, 1858. We take pleas- ure in reproducing it herewith, together with the Wine List; and the "regulations " printed on the card. BILL OF FARE. ST. LOUIS, TUESDAY, MAKCH 16, 1858. Soup. Spring. Fish. Fresh Cod Fish Boiled a la HoUandaise. Leg of Mutton, Caper Sauce. Beef Tongue. Ames' Sugar Cured Ham. Corned Beef and Cabbage. Cold Dishes. Corned Beef. Ames' Sugar Cured Ham. Roast Beef Beef Tongues. Roast. Beef. Ribs of Beef. Ham, Champagne Sauce. Leg of "Veal. Saddle of Mutton. Chickens. Pork. Turkey, Cranberry Sauce. Entrees. Langue de Boeuf a la Flamande. Blanauette de 'Veau. Emince de Dindeen Friccasse. Cerville de 'Veau en Marinade. Salt Pork Fried with Onions. Corned Beef Hashe with Fried Eggs. Coeur de'Veau a la Sauce I'iquante. Calves Feet a la 'Vinnegrette. Roll of Beef Braise au Jus. Veal Pot Pie. Kidneys Fried with Salt Pork. Scrambled Eggs with Cod Fish. Escolioppe de Cochon a la Sauce Robert. Ailerons de Dinde a I'ltalienne. Foil de Veau Braise a TEspagnole. Pork and Beans Baked. Relishes. Pickles. Horse Radish. Cheese. Worcestershire Sauce. Pickled Beets. Cranberry Sauce. Vegetables. Potatoes Boiled Potatoes Mashed. Boiled Rice. Stewed Oyster Plant. Sauer Kraut. Mashed Turnips Fried Parsnips. Hominy. Onions. Pastry. Honey Comb Pudding, Brandy Sauce. Madeira Wine Jelly. Peach Marengues Mince Pie. Cranberry Pie. Cocoarut Pie. Apples. Layer Raisins. Dessert. Pecan Nuts. Coffee, HOURS FOR MEALS. Breakfast from 6'.^ to 10 o'clock. L inner 12 to 3 o'clock. Tea from 6 to p o'clock. WI N E LIST. CHAMPAGNE. PTS. QTS. Heidsick Ji.so t^.SP Le Cordon Vert. Epernay 2.00 Excelsior i.oo SPAKLING HOCK. Burgeff & Co's Hochheim 2.50 SPARLING CATAWBA. Mo. Wine Co's Sparkling Cabinet i.oo 2.00 M. Werk's Sparkling Catawba 2.00 John D. Park's Sparkling Catawba i.oo 2.00 S TILL OR DRY CATAWBA. Longworth & Zimmerman's, dry 1 co M. Werk's. dry 1 00 John D. Park's, still 1.00 STILL HOCK and WHITE WINE. Ruedesheimer. 1846 1.50 Chateau Sauternes, 1848 75 1.25 CLARET. Gruau La Rose. 1848 2.00 Brane Cantenac, 1848 1.50 St. Julien i.oo St, Estephe Medoc .75 Chateau La Rose i.oo St. Julien Medoc 50 MADEIRA. Old Madeira i.cio 2.00 Blandy Reserve Madeira i.os SHERRY WINE, Old Amontlado Sherry 1.25 2.50 Old Golden Sherry 1.00 2.00 Pale Sherry 75 i.so Brown Sherry 75 1.50 PORT WINE. Pure Juice Port Wine 75 1.50 Old Dry Port i.oo 2.00 MALT LIQUORS. London Porter 40 .75 Allsopp's India Pale Ale 40 .7s Younger's Edinburgh Pale Ale 40 .75 CORDIALS. Annisette 2.00 Macashino 2.50 Absynthe 2.00 Curacoa 2.00 BRANDIES. Old London Dock. 1828 2.50 Jas. Hennessy. Pale and Dark 2. 00 Pinet Castillon 1828 2.50 REGULATIONS. Transient Boarder's bills collected weekly. Seats for families are reserved for dinner only. Meals served in rooms will be charged extra. Families will not be called to meals except tor Dinner. Persons inviting friends to meals will give notice at the office that seats may be reserved for them. Regular boarders, on leaving will register their names as absent, that proper credit may be given. Guests intending to depart during the night, or at early hours will please give notice at the office, that they may be called in time and prevent delays. Each Waiter has a Wine Card and Pencil. 48 BANQUET SCENE IN HALL OF THE DOGES, DAVENPORT'S, SPOKANE, WASH. THE HALL OF THE DOGES. A Famous Dining Room in Davenport's at Spokane. One of the most unique restaurants in the world is that known as Davenport's in Spokane, ■Wash., and the glory of the place is its Hall of the Doges, in which many of the great feasts ot the far West have been served. The honorary commercial commissioners of Japan, including representatives from the Chambers of Commerce of Tokyo, Osaka, Yokohama, Kyoto, Nagoya, and Kobe were entertained by the Spokane Chamber of Commerce, September ii, with a banquet in this famous hall, and we take pleasure in presenting herewith a picture of the event made from photograph. The picture does not do the room justice, but it gives an idea of its size and beauty. The menu card was a novelty, pictorial and otherwise, and the menu was printed in Japanese. This was the menu : Sl ^K I jst- Y ? 7.V ±^ 'i4-f I It !f^ / -§■ ^ «"J A ^ ^m^^ •■»-• — \^^^^ m fL ^ (^y % m s.^. ^ n ^ t SSI* ^ ? 1 ^ i§ i§ cS i® i§ The Hotel Monthly of Chicago is subscribed for and read by holelkeepers and caterers Ihruout America. Every issue contains suggestions for menus. 49 The Taft feast at Davenport's, Spokane: " Wine sap " cocktail Assorted olives Celery hearts Consomme, Riche Brook trout, Meuniere Roast quail, sur canape French peas Potatoes rissole " Baldwin " salad "Pippin" glace Confections Demi tasse Grai/es Moet &= Chandon Imfei-ial Crozvyi White Rock Imforted Cigars Club breakfasts at the Illini Hotel, Alton, 111. No. 1, 2.JC : Stewed prunes or orange, coffee or tea, rolls. No. 2, 2.jc: One banana or apple, coffee or tea, rolls. No. 3, 25c: Sliced orange or one poached egg on toast, coffee or tea, rolls. No. i, 35c: Baked apple and cream, broiled bacon or ham, coffee or tea, rolls. No. 5, 35c: Stewed prunes, liver and bacon, coffee or tea, rolls. No. 6, 3.jc: One orange, 2 eggs, any style, cof- fee or tea, rolls. No. 7, 45c: One orange, Ham and 2 eggs, fried potatoes, coffee, tea, or chocolate, rolls. No. 8, 43e : Baked apple and cream, omelette any style, (3) eggs, chocolate, tea or coffee, rolls. No. 9, 45c: One banana, filet of black bass, potatoes saute, coffee, tea or chocolate. No. 10, 50c: fruit in season, corned beef hash, poached ^^^, coffee, tea or chocolate, rolls. No. 11, 50c: Sliced orange, small steak and po- tatoes, coffee, tea or chocolate, rolls. No. 12, 50c: Baked apple and cream, broiled pompano, potatoes, coffee, tea or chocolate, rolls. No. 13, 65c: One orange or cereals, lamb chops (2), potatoes, coffee, tea or chocolate, rolls. No. 14, C5c : Baked apple and cream, chicken hash, poached egg, coffee, tea or chocolate, rolls. No. l.j, f;5c: Fruit in season, cereals and cream, broiled blueflsh, coffee, tea or chocolate, rolls. No. 16, "."e: Fruit in season, oatmeal and cream, spare-ribs and fried apples, French fried pota- toes, coffee, tea or chocolate, rolls and toast. No. 17, 75c: Fruit in season, cream of wheat, breakfast sausage, buckwheat cakes, coffee, tea or chocolate, rolls and toast. No. IS, 75c: Fruit in season, shredded wheat biscuit, small tenderloin steak, potatoes, coffee, tea or chocolate, rolls and toast. No. 10, 90c: Fruit in sea.^on, force and cream, salt mackerel and potatoes, griddle cakes, coffee, tea or chocolate. No. 20, 90c: Fruit in season, shredded wheat biscuit or griddle cakes, broiled spring chicken, potatoes any style, coffee, tea or chocolate. No. 21, OOf : Fruit in season, oatmeal and cream or griddle cakes, broiled squab on toast, pota- toe.s any style, coffee, tea or chocolate, rolls and toast. Specimen table d'hote luncheons and dinners at the Illini Hotel, Alton, 111. . LUNCHEON, 53 cents Fish chowder Radishes Olives Fried halibut, tartar sauce Julien potatoes Fricassee of veal, with rice Or — Codfish cake, cream sauce Boiled potatoes Lima beans Pineapple sherbet. Assorted cakes Coffee, tea or milk LUNCHEON, 55 cents English beef broth Chow chow Fried catfish Julienne potatoes Braised lamb, demi glace Or— Eoast beef hash, with green peppers Fried parsnips Stewed cabbage English plum pudding, or peach pie Coffee, tea or milk DINNER, 73 cents Crab meat, ravigote Celery Olives Cream of tomatoes Fried Suufish, beurre noir Saratoga potatoes Lamb tries, with mushrooms Eoast turkey, stuffed, giblet sauce Fried sweet potatoes Rutabagas Peas Combination salad Pineapple ice cream Assorted cakes Or, tarina pudding, cream sauce Roquefort cheese Coffee DINNER, 73 cents Illini appetizer Radishes Olives Chicken broth, with rice Fillet of halibut, Mornay Boiled potatoes Fried chicken, country style Roast ribs of beef, au jus Mashed potatoes New wax beans Peas Chicory, French dressing Punch, creme de menthe Sponge cake Or — Plum pudding, brandy sauce Deviled cheese Coffee First anniversary dinner, the Robldoux, St. Jo- seph, Mo. Rocknways Celery Green sea turtle, au cognac Olives .Vlmonds Deviled lobster on shell Cucumbers Filet mignon cheron Parisienue potatoes Pineaiiple souffle au curacao Sorbet Robidoux Broiled spring chicken, on toast Corn au gratiu Lettuce and tomato Peach merangue Timbale Waldorf Frozen Nesselrode pudding Cake Fruit Roquefort cheese Coffee 50 A Breakfast card at the Nixon, Butler, Pa., (American plan). The purpose of this style card is mainly a check against the dming room in the interest of economy, to prevent unnecessary waste of food by the waiters securing more than is ordered. Hotelkeepers who have tried this style card for the different meals, say it has reduced the per capita cost : MORNING MEAL Oranges Sliced Peaches with Cream FRUITS Baked Apples with Syrup Orange Marmalade CEREALS MEATS POTATOES BREADS BEVERAGES Ralston's Breakfast Food Shredded Wheat Toasted Corn Flakes Fried Herring Roe Broiled Sirloin Steak Broiled Tenderloin Steak Broiled Lamb Chops Broiled Ham Country Sausage, Brown Sauce Eggs, Fried Eggs, Scrambled Eggs, Omelette Eggs, Poached Eggs, Boiled Fried Mush French' Fried Home Fried Wheat Cakes Buckwheat Cakes Pop Overs Toast Coffee Tea Cocoa Milk TO SAVE TIME AND AVOID MISTAKES GUESTS WILL PLEASE CHECK ARTICLES WANTED. SI On November i, 1909, the Richelieu Cateiing Dinner in honor of President Taft given by Co. of Chicago, distinguished itself by serv- Governor Sloan of Arizona, at Hotel El Tovar, ing a remarkable banquet, in Jackson, Miss., 738 Grand Canyon: miles from Chicgo. It was tendered to President William Howard Taft in the Edwards Hotel of JackFon, by the c'tizens of Jackson Covers were laid for 225. This was the menu; Oysters Clear green turtle Celery P.adishes Queen olives Salted almonds Fillet of Pompano, a la Meuniere Parisienne Potatoes Cucumbers, en gelee Filet mignon ot mutton. Bearnaise sauce Tomatoes, stuffed with corn Rubis punch Roast wild turkey— cranberry jelly tartlet Grilled sweet potatoes Wild rice fritters Lettuce and artichoke heart salad Cheese biscuits Fancy glaces Petits fours Bonbons Coffee Fresh caviar Consomme Alice Crab flakes, salamander Breast of mountain grouse, truffled Heart of artichoke Roast saddle of venison Sweet potatoes El Tovar salad Nesselrode pudding, sauce sabayon Assorted cakes Roquefort Sierra Coffee The following itemized list of supplies was Celery furnished the Hotel Monthly by the Richel eu Catering Co. [All of these supplies, with the ex- ception cf the three items marked with a star, were shipped from Chicago] : 4000 pieces of chinaware. 2000 pieces of glassware. 3500 pieces of silverware. 350 feet of table cloth. 350 feet of lining for table cloth. Lace center p eces. 80 red, white and blue shades. 9 cande'.abras. 22 candlesticks. Kitchen utensils, etc *2 barrels Grunewald oysters. 15 gallons clear green turtle. *i75 pounds pompano. 3 bushels of potatoes. 8 dozen cucumbers 230 pounds filet mignon of mutton. 3 gal ons bearnaise sauce. 2 boxes of tomatoes. Punch in fluted ice cupi. *275 pounds of wild tuikeys. 100 heads of lettuce. 100 fresh artichauts. 12 cans pimentos. 2 gallons French dressing Ice creams in patriotic lorms on individual spun sugar nests. 25 pounds fancy cakes. 5 pounds coffee. I gallon sweet cream. The first shipment, by freight, was started October 25, one carload, weighing 9000 pounds. The shipment of perishables went by American Express, October 30, and weighed, in the aggre- gaie, 2000 pounds. It required 125 boxes for packing the china, glass, linen, and sdver. Mangoes A possum dinner sened in the Hotel Marlbor- ough, New York : Birmingham toddy Lynnhaven bivalves Radishes Crab jumbo, Creole Persimmon beer Billy possum a la Taft Musgrove candied yams Alabama black beans Fried hominy, quince jelly Vintage champagne Georgia corn pone Kentucky Robb hoe cake Persimmon and alligator pear salad Spoon corn bread with Virginia white drips Porto Rico coffee This menu was selected by Frank S Murphy steward of the Great Northern Hotel, Chicago, for a dinner in honor of Dr. Harvey W. Wiley of Wash- ington, and Prof. Eugene Girard of Niagara Falls. Donation farm oysters Relishes Essence of chicken in cups Fillet of black bass, Meuniere Potatoes Julienne Boneless squab with dressing Combination salad Great Northern ice creain Assorted cane Camembert cheese Toasted crackers Coffee Brorta; Cocktail Pommet y Brvt Liqui-itr^ 52 Menu3 Elaborated for Waiters' Information. At the Grunewald in New Orleans there are two sets of bills of fare printed for both the lunch and dinner a la carte cirds. One of these is for the guest; the other for the waiter. The card for the guest lists only the names of the dishes and the prices. The card £ r the waiter lists, in addition to the names of dishes and the prices, a brief description of each dish, so that the waiter may answer from his card any questions a diner may put to him regarding the compo!.i ion or ap- pearance of any particular dish. The waiter's card alsT coarains foot notes with information regarding which foods it is advisable to make special effort to sell, and which dishes are ready to serve. We reproduce herewith samples of these cards : LUNCH Heady from 1 1 .30 A. M to 2 P M. Milch Herring, Livoniecns, 30c Consomme St. Sa- ns, 25c Cream of Tomatues, Andalouse, 25c O.Tielet, Flemish Style, 30c Tendron of Veal, Switzerland Style, served with Spaghetti and Mix d Salad, 40c Gilantine of Capon with Aspic Jelly and Cauli- flower Salad, 40c Virginia Ham Glace and Potato Salad, 40c Baked Potatoes, 15c Stewed Corn and Tomatoes, 20c Sauer Kraut, German Style, 20c Cauliflower au Gratin, 20c Punch Richelieu, 20c Currant Jel'y Rolls, 15c Peach Parfait, 20c Fresh Cranberry Pie, 15c Cottage Pudding, Vanilla Sauce, 2gc W^AITERS' INFORMATION LUNCH Ready from 11:30 A. M. to 2 P. M. Milch Herring, Livcnienne, 30c Marinated in zvhite z^'ine, Potatoes and Onions cut into slices, capres Consomme St. Saens, 25c Chicken consomme garnish zfilh pearl barley and dice potatoes Cream of Tomatoes, Andalouse, 25; Tomato soup enrich zuith cream, garniture of home made noodles Omelet, Flemish Style, 30c Is an omelet 1iUcd zaith spinach atid garnished zuiih calf brains and brozfii sauce Tendron of Veal, Switzerland Style, served with Spaghetti and Mixed Salad, 40c ^zxiitzcrland style means the Z'eal is braise, zvhen cold cut into one thick slice, egg crumbed and fried, tomato sauce Galantine of Capon with Asp c Jelly and Cauli- flower Salad, 40C Virginia Ham G'ace and Potato Salad, 40c Baked Potatoes 15c Stewed Corn and Tomatoes, 20c Sauer Kraut, German Style, 20c Sale pork, inince onions, stock, cayenne and vinegar Cauliflower au Gratin, 20c Stezved in cream, sprinkled zvilh grated cheese and baked Punch Richelieu, 20 Strazjuberj'y brandy Currant Jelly Rolls, 15c Peach Parfait, 20c Fresh Cranberry Pie, 153 Cottage Pudding, Vanilla Sauce, 202 Cake soaked zvith rum syrup NOTICE : All Hot Dishes must be served Red Hot; Cold Dishes must be served Ice Cold. PUSH — Oysters, Lobsters, Snipe, Teals. SPECIAL DISHES WHICH ARE READY— Fresh Mushrooms, Cauliflo\ver, Olives, Celery. DINNER Ready from J to 6 P. M. Cold Egg, Figaro, 30c Qonsomme Santos-Dumont, 25c Lobster Bisque, Mariniere, 25c Planked Fillet of Sea Trout a la Grunewald served wiih Duchesse Po;aloes, 50c Sirloin Steak, Rockaway, 6oc Ro3st Milk Fed Chicken a la Championne, 60c Biked Pota:oes 15c Artichoke Butter Sauce 25c Cauliflower au Gratin 20c Spinach and Egg 20c Lima Beans, Bretonne, 20c Louisiana Rice, Creole, 20c Punch Ananas au Marasquin, 20c Frozen Nesselrode Pudding, Sauce Marrons, 2';c Chocolate Layer Cake 15c Apple Pie 15c Angel Cake 15c W^AITERS' INFORMATION DINNER Ready from s to 8 P. M. Co'.d Egj, Figaro, 30c In a croztstade Figaro is ^ tomato puree, %, Tnayonnaise sauce, chopped jelly , truffles Consomme Santos-Dumont, 25c Garniture of tapioca, olii'e shape carrots, fidietine string beans, dice shape turnips Lobster Bisque, Mariniere, 25c Thick soup enrich zvith C7'eam, garniture of fish queyiells fried in butter Planked Fillet of S'a Trout a la Grunewald served with Duchesse Potatoes, 50c Gruneivald style zneatis tliat tJie fillets are placed on a bed of spinacli ivliicfi is on the plank 53 ^u^th a harder of Duchesse potatoes; rich cream sauce is spread over this -with a little grated cheese and baked brown Sirlcin Steak, Rcckaway, 6oc Rockaivay is garniture of fried oniou rings and horse radish sauce. Roast Milk Fed Chicken a la Championne, 6oc Championne zs a garniture of fresh mushrooms in creayn put into tart and sprinkled ivith little cheese and baked Biikfd Potatoes 15c Artichoke butter Sauce 25c Caul.flower au Gratin 20c Spinach and Egg 20c Lirma Beans, Bretocne, 20c Bretonne means minced onions saute ifi butter, little flour, stock, salt, pepper, nutmeg, chopped parsley Louitiana Rice, Creole, 20c Minced onions, green peppers, butter, shredded ham, tomatoes Punch Ananas au Marasquin, 20c Pineapple ice and Maraschino liquor Frozen Nesselrode Pudding, Sauce Marrons, 25c Chocolate Layer Cake 15c Apple Pie 15c Angel Cake 15c SPECIAL NOTICE— All Hot Dishes must be served Red Hot; Cold Dishes must be served Ice Cold. PUSH— Raw Oysters, Ripe Olives, Celery, Lobsters, Snipe, Teal Duck, Mallard Ducks. SPECIALS— Fresh Mushrooms, Cauliflower. Chicken salad sandwich 30 Crabmeat with mayonnaise 35 Pate de foie gras 35 Lettuce and egg 30 Toasted English mufi&n 15 Brioches 10 Toast 10 Zwieback 10 Claypool special coffee cake 10 SWEETS Assorted French pastries (each) 10 Petits fours 20 Fruit salad 40 Bar le due 40 Grape fruit supreme 40 ICES Coupe St. Jacques 35 Neapolitan ice cieam 20 Roman punch m orange cup 20 Peach Melba 40 Lemon sherbet 15 Nesselrode ice cream with brandy peach 40 TEA, COFFEE, ETC. English breakfast, Oo!ong or green Japan Tea 15 "Her Majesty's blend" tea 15 Claypool "afternoon coffee" 15 Chocolate with whipped cream 15 Some Claypool Cards. We are in receipt of a set of menus of the Claypool Hotel, Indianapolis, European plan ser- vice, including breakfast, carte du jour luncheon, dinner, supper and after theater, afternoon tea, special cold buffet, and a pamphlet card for special use in the new Atrium. The afternoon tea and special cold buffet are reproduced to show their novel features. The dinner and sup- per cards are bordered with medallion pictures of theatrical people (Altman's patent), and the Atrium book card is indexed by having the leaves of different sizes, the smallest in the center, and each leaf to the outside one higher than the one in front of it. The illustration herewith shows the Atrium book open at the center and the thumb index on top of each leaf for opening on the instant to the particular kind of foods desired, "^he book, opened up, measures 10 x 13 inches for the largest leaf and 7>^ x 13 inches for the smallest leaf: ( See illustration on opposite page.) Afternoon Tea, The Claypool, Indianapolis, served from 3 to 5 p. m. Chicken broth in cup 15 SANDWICHES Chicken with mayonnaise 30 Special Cold Buffet, the Claypool, Indiarapalis: Canape Lorenzo, 35 Beef tenderloin, printanier, 50 Plover en chaufrcid, 50 Mousse of ham, Mo-:covite, 35 Heart of romaine, 25 Peach Melba, 40 French paslry (each), 10 The Kansas Missour association banquet at the Elms, Exclesior Springs, Mo Blue points Chicken essence Bread Sticks Celery hearts Queen olives Fresh lobster Newburg in cases St. fulien Elms roast duck, celery fed Fried hom ny Currant Jelly Candied yams Asparagus tips White seal Roman punch Grape fruit salad Cheese straws Nesselrode pudding Assorted cake Camembert cheese Toasted water crackers Demi tasse Havanas Crcme de menthe 54 Fruits, Preserves, Dessert. Cheese, Coffee, Etc, Salads, Cold Meats Sand^viches, Bread and Toasts Eggs and Omelettes Entrees Chafing Dish Entrees and Shellfish in Chafing Dish CHAFING DISH ENTREES Chicken Flake, Claypool 75 1.25 a la King 75 1.25 " Mexicana 75 1.25 Calves' Sweetbreads, a. la King 75 1.25 Frog Legs, Foulette 75 1.25 SHELLFISH IN CHAFING DISH Lobster, Newburg 75 1.25 Lobster, saute, bordelaise 75 1.25 Curry of lobster 75 1.25 Oysters, Maryland 60 1.00 Fresh shrimp, Creole 60 i.oo Curry of shrimp 60 i.oo Crab flakes, Dewey 75 1.25 " Newburg 75 1.25 " " Creole 73 1.25 Vegetables Chops, Chicken, Game, Etc. Steaks and Garnitures for Steaks and Chops Soups and Fish Oysters, Clams and Shellfish Appetizers and Relishes APPETIZERS AND RELISHES Fresh Astrachan caviar 60 Russian caviar 4° Grilled sardines on toast 40 Sardines in oil 40 Canape of crabmeat 60 Canape, anchovy 40 Marinierte herring 40 Bengal club chutney 15 Sweet pickles (pin money) 15 Dill pickles 10 Chow chow 15 Queen olives 15 Ripe olives 15 j f Stuffed olives 20 Stuffed mangoes 15 Salted almonds 25 55 Suggestions from New York. Breakfast selections at Hotel Gotham. New York : FRUITS; Baked apple and cream 25 40, Tokay or Concord grapes 30 50, Delaware, Niagara or Mal- aga grapes 30 50, Bartlett Pears (i) is, Sliced ban- anas and cream 20 35, Apples (i) 15, O ranges (i) 15, Apple sauce 2^, Grape fruit 3S 60, Sliced oranges (i) 25 (2I 40. Orance juice 30. Stewed prunes 20 35. PRESERVES: Grape fruiter orange marmalade 2S 40, Honey in comb or strained 30, Strawberries 30 50, Pears, peaches, plums, apricots 30 50, Cher- ries 30 £0, Guava jelly 25, Bar-le-Duc 50. COFFEE. TEA, ETC.: Coffee 25, with cream 35, Chocolate, bromo or cocoa 25, with cream 35. English breakfast, Ceylon, Oolong, Japanese or green tea 30 with cream 35, Horlick's malted milk per glass 15. Glass of milk 10, Glass of cream 20, BREAD, rOAST. ETC. : French rolls 15. Cream rolls 15, Flutes 15, Dry toast 15, French toast 35, Crescent rolls 15. Graham 15, Corn muffins 15, English muffins 20, Butter toast 20, Dipped toast 20, Cream toast 40, Milk toast 25. Waffles, wheat, buckwheat or rice cakes with maple syrup 30. CEREALS: Force, Indian meal, hominy, oatmeal, cream of wheat, wheatena with milk 30, with cream 35, Grape nuts, corn flakes, shredded wheat with milk 30, with cream 35, Fried Indian mush or hominy with syrup 25. EGGS AND OIMELETTES : Boiled (2) 25, Fried 30' Au beurre noir 35, Shirred 35, Scrambled 40, Ham or bacon and eggs 35 60, Scrambled with Virginia ham 35 60. with tomatoes 35 60, Mornay 35 bo. Poached on toast 25 40. Poached with bacon en toast 35 60, Poached on anchovy toast 35 60. Mar- engo 35 60, Chipolata 35 60, Suzette 35 60. Ome- lettes — Plain 30 50. fines herbs 30 50, with toma- toes 35 60, with bacon, ham or salt pork 35 60, with chicken livers, a I'Espagnole or Portusaise 35 60, with asparagus tips 35 60, with truffles 45 75- with peas 35 60, with t ysters 35 60. FISH: Fried or stewed oysters 30 50, Broiled oys- ters on toast 35 60, Panoyslers35 60, Clam stewed 25 40, Clam fritters 30 50, Scallops fried, tartar sauce 50 80, Panfish fried in butter 40 60, with pork 45 75. Sea bass 45 75. Bluefish, maitred'hotel 45 75, Codfish steak broiled or fried inbutter 45 75, Codfish flakes in cream 30 50. Codfish balls or cakes 25 40, Broiled weakfish 40 60, Kingfish 45 75, Broiled saute Spanish mackerel 40 75, Broiled or fried smelts 40 75, Filet of sole, tartare or maitre d'hotel 40 60, Salt codfish in cream 30 50, Salt mackerel 30 50, Kippered herring 30 50, Yarmouth bluaterso. Smoked salmon 40 60. Finnan haddie 30 50. STEAKS, CHOPS, ETC.: Beefsteak 75. with po- tatoes go, with bacon 1,00, with onions i 00. with mushroi ms 1.25. Sirloin steak 1.25, with mushrooms 1,75, Bearnaise or Bordelaise 150, Extra sirloin 2.00, Porterhouse steak 2.00, Extra 3.00 Small ten- derloin 75. Tenderloin steak 1.25, Lamb steak 60 i.oo. Lamb chops (i) 40 (2) 75. Mutton chops 40 75. English mutton chops 70, splits 80, Loin lamb chops 50 po. Pork chops .10 70. Veal chops 40 75. breaded, tomato sauce 45 80, Pork tenderloin and apple 40 75, Pig's feet .30 50, Country s'lusage 35 60, Deerfoot sausages 40 70. Sausage cakes 35 60, Sweetbreads en brochette 50 80. Broiled Beech- nut ham or bacon 35 bo. Smoked beef with cream 30 50. Corned beef hash 30 so. Lamb hash 40 7S. Roast beef hash 40 60. Chicken hash on toast 60 1.00, Broiled squab chicken 1.25, Broiled spring chicken 7S 1.50. Chicken livers en brochette 35 60, Lamb kidney stewed or broiled with bacon 30 50. Calf's liver and bacon 35 60, Calf's liver saute in butter 35 60. Honey-comb tripe broiled 25 40. a la Creole 30 50. POTATOES: Baked 15 25, Sautees, Lyonnaise. French fried, German fried. Saratoga. Julienne 15 25. Au gratin 20 35. Hashed browned, Hashed in cream 20 30, Sweet potatoes, fried 20 35, grilled 25 40. Tea at Hotel Gctham, New York. Formoso Oolong tea 25 Green tea 25 Ceylon tea 25 Young Hyson tea 25 Orange Pekoe (India) 30 Cafe Turk (clear moka) 20 Cocoa 30 Dry toast 15 Wiener zwiebach 15 Cafe noir 15 Chocolate 30 Toasted muffins 20 Buttered toast 20 SANDWICHES— Caviar 30 Pate de foie-gras 50 Sardine 20 Lettuce 20 Watercress 20 Chicken 30 Ham or tongue 25 PASTRY— Gaufrettes Dartois is Frangipane is Madeleines Berlinois is Cornets Chantilly 15 German cinnamon cake 15 Tartelettes is Assorted eclairs 10 Kugelhupfis Assorted French pastry is ICE CREAM— Chocolate 25 Strawberry 25 Vanilla 25 Cafe parfait 30 Neapolitan 30 Charlotte Russe 30 Tutti-frutti 30 Biscuit Tortoni 30 Nesselrode pudding 40 Biscuit glace 40 Plombiere aux marrons 40 Orange or lemon water ice 25 Special a la carte, 12 to 5 P. m , at Hotel Lathaii, New York : Clam chowder. Manhattan, 25. 40 Consomme Farina. 25. 40 Codfish cakes with poached eges. 35. 60 Spanish mackerel grilled, lemon butter, 40. 60 Shirred eggs, Lesseps. 40 Loin of fresh pork, braised red cabbage, 40, 60 Hungarian goulash with kneff, 35, 60 Table d'hote lunch 12 to 3 P- m , 60 cents at Hot"' Latham. New York. Clam chowder, Manhattan Consomme Farina Radishes Pickles Olive? Fish cakes, cream sauce Hungarian goulash with kneff Loin of pork braised, au Madere Cold lamb, ham or veal Boiled or mashed potatoes Fried sweet potatoes, or new string beans or braised red cabbage Ice cream or pie Tea Coffee Milk l-'uest all(■ "Look what you've done !" exclaimed an angry customer to a careless waiter who had just spilled a dish of gravy all over him. "Never mind, sir," replied the waiter cheer- fully, "there's plenty more gravy in the kitching." * * * Guest — "You may bring me a lobster salad." Waiter — "Yes, sah ; with real lobstah or lob- sterine''" * * * Landlady — "I'm glad to hear you say you have such a good appetite." New boarder — "Landladies generally fear a good appetite." Landlady — "I don't. When a man has a good appetite he can eat almost anything." * * * "It's three years since I was in this city," re- marked the stranger to the waiter, as he flnished dinner and rose from the table ; "city looks the same to me." "I don't find any change myself," sadly re- marked the waiter as he handed him his hat. Soo Hotel, Bismarck, N. D. : Oyster cocktail Chicken gumbo Celery Queen olives Fillet of whitefish Potatoes Saratoga Calves brains breaded, tomato sauce Cottage cheese Roast young turkey, stuffed, cranberry sauce Ribs of beef, au jus Sweet corn Mashed potatoes Roast suckling pig, baked apples Dandelion greens Sweet potatoes Waldorf salad Mince pie Lemon pie Neapolitan ice cream Assorted cake Mixed nuts American cheese Coffee T'ne Athens, Columbia, ]Mo. . Cream of oysters, a la reine Celery Olives Itoast prime ribs of beef, au jus Mashed potatoes Roast young turkey, chestnut dressing Candied sweets Cranberry jelly Orange ice Fricassee of veal with dumplings Corn fritters Cauliflower in cream Hunters cornbread Jlince pie I'umpkin pie English plum pudding Hard sauce Brandy sauce Coffee, tea or milk The Condensed menus are Illustrated in those A typical restaurant card illustrating the fifty- cent Thanksgiving dinner is the following from the Colonial Cafe, Springfield, HI. . Blue points Celery Salted almonds Cottage bouillon Mixed pickles Young radishes Turbans of Pompano, tomato cream Potatoes ribbon Roast young turkey, walnut dressing, cranberry marmalade Baked haunch of venison, hunter style Colonial salad Candled sweet potatoes Stewed Maine corn New wax beans Vunilla Ice cream Cake I'. dam cheese Bent crackers Demi tasse After dinner mint 62 Ne-w Years' Eve. The NEW YEAR'S EVE feasts presented novel features. At the Robidoux in St. Joseph all those who re^in-ved taMes for New Year's eve (and there were .IT^ scats reserved) received a letter similar to the following : Dear Sir : As you have tnade a reservation for a table New Year's eve, we herewith send a menu and a blank to fill out ; order what you would like to have for your party, as wc will have a very large gathering ; therefore we must have your order in not later than Wednesday noon, Dec. 29th, to give you all flrst-class service. Also put down on this blank the number of plates at your table, and the time you will be here, as wc have reserved for you table Xo. in main diuing room. Thanking you for your kindness, KOBiDOux Hotel. To it was attached a blank for writing in the order, headed Place your onDER epx here. Number of portions, . At the bottom of the blank No. OF PLATES, The Gibson of Cincinnati card presented a se- lection of five club menus, and an a la carte se- lection, all on one page ; the club menus, 1, 2, and 3, arranged on the top of the card, club menus 4 and 5 in the center, and the a. la carte card at the foot. The wine list was on a separate leaf. These are the menus : $1.00; CLUB NO. 1. Blue points Celery Consomme en tasse Chicken croquettes Green peas Potatoes Tomato salad Ice cream Cake Coffee Time expected at table. The object of this was to protect the manage- ment in the event there should be a heavy run on one thing or another, and the hotel being unable to supply it at the last moment. This precaution enabled the Robidoux management to know before- hand just how many portions of everything would be served, and, consequently, there would be no excuse for running out of anything. The system worked to a cbarm. The orders averaged ?2.65 per person, not including wines. ♦ ♦ * This menu of the Supper de Luxe at Hotel Stat- ler in Buffalo occupied the first page of a booklet of sixteen pages ; the fifteen following pages all filled with the songs and snatches of songs that are sung when good fellows get together : Huitres, a la Statler Hors d'ouvres Tortue verte, en tasse Homard, Jlonte Carlo Els de vcau braise, Laval iere le puxlh imperial Caillcs. en BeUevue Coupe Nicoise Dame Blanche, Siberien Fromage Cafe noir * * * The Gunter of San Antonio had this compli- mentary midnight collation menu ; Canape assortis Queen olives Celery Salted almonds Pickled limes Pate de foie gras Boar's head, truffled Boned turkey en aspic Timbale of crab flake Deviled Roquefort Bent's Demi-tasse PUXCH BURGUXDY EGG XOGG la ETHELEXA HAVANA CIGARS ?l..jn ; CLUB NO. 2. Blue points Celery Olives Chicken broth, en tasse Filet mignon, mushrooms Eomaine salad Ice cream Cake Coffee ?1.50 ; CLUB NO. 3. Blue Points Celery Stuffed olives Cream of tomato, en tasse Lamb chops, breaded French peas Lettuce salad Ice cream Cake Coffee ?2.00 ; CLUB NO. 4. Blue points Celery Olives Strained gumbo Sweetbread pattie Broiled squab Potatoes Peas Asparagus vinaigrette Ice cream Cake Cheese Crackers Coffee ?2.00 : CLUB NO. 5 Blue points Celery Olives Clam broth. Imperial Broiled lobster (half) Julienne potatoes Fried chicken Potatoes Peas Combination salad Ice cream Cake Cheese Crackers Coffee 63 Blue points 25 Roast beef 50 Lamb 50 Ham 40 Ham 15 Roast beet 20 Chicken 20 Sardine 20 Club 30 A LA CARTE OYSIEES Lynn Havens 40 COLD MEATS Roast chicken, half, 60 Tongue 40 Lobster 00 1.00 Assorted meats 60 SANDWICHES Tongue 15 Caviar 25 Chicken salad sandwich 35 Swiss cheese 15 Tenderloin steak 40 SALADS Tomato 35 Shrimp salad 50 Lobster salad 50 Head lettuce 25 Chicken salad 50 Crab meat salad 50 Asparagus vinaigrette 50 Waldorf 50 CREAMS, ICES, ETC. Nesselrode pudding 25 Roman or maraschino punch 25 Vanilla or chocolate 15 Tutti fruttl 25 Orange ice 15 Lemon ice 15 Assorted cake 15 Charlotte russe 25 CHEESE : With Bent's Crackers Camcmbert 20 Roquefort 20 Philadelphia cream 20 Swiss 20 Limburger 20 American 15 COFFEE, TEA, ETC. Coffee 15 25 Tea 15 25 Demi tasse 10 Milk (per bottle) 10 Domestic draught 6ee/-, per pitcher, 20 and JfO; imported 40 and 60 * * * The midnight supper of the Grunewald, New Or- /eans, listed ; RELISHES Celery Lobster cocktail BROTHS Oyster Tomato Okra EXTREES Chicken Grunewald mallard duck, Rothschild VEGETABLES Asparagus Green peas Cauliflower PUNCHES Gelpi Ananas au marasguin Grunewald ROASTS Rhode Island turkey, stuffed with pecans Quail, Waldorf Snipe, Parlsienne Teal duck, Orangerie SALADS Grape fruit Hearts of lettuce Tomato en surprise SWEETS Home-made plum pudding, hard and brandy sauce Mince pie Fruit cake Assorted French pastry Petit fours Chocolate layer cake Vanilla biscuit Chocolate biscuit Xeapolitan biscuit CHEESE Roquefort Neufchatel Swiss Camembert New York cream Guava jelly French dripped coffee The only wines on the card were champagnes, pints, $2.25 ; quarts, $4,50. Ripe olives Oyster cocktail Chicken Lobster, Casino Breast of The card for New Year's supper at the RItz Hotel in London was a most elaborate production, the cover picturing a lady in a flying machine, and Santa Claus in an automobile, both distrib- uting flowers and good things. This was the menu : Paupiette de sole aux crevettes roses a I'Orientale Consomme double au fumet de celeris Supreme de volaille a la Samaritaine Veioute d'haricots verts Caille Royale au sue d'Alicante Salade Milady Parfait de foie gras de Strasbourg Asperges vertes en branche Sauce mousseline Poire glacee a la Rltz Friandises * * * The Union League Club of Chicago menu was a booklet entitled "My Diary of New Year's Day at the Union League Club." It abounded in quo- tations and contained blank pages for "auto- graphs" and "impressions of the day." This was the menu, with quotations : "This day we hold an old accustomed feast" Special stuffed clams "I'll be with you in the squeezing of a lemon" Cream of chicken "A delicate odor as crer hit my nostril." Salted nuts Olives Breast of partridge, bread sauce "This ifas ivell done, my bird" Glazed sweet potatoes Cauliflower Lettuce and persimmons ••Vai icty's the very spice of life That giics it all its flavor" New York parfait "How well my comfort is revived by this!" Camembert and Roquefort "Xot a mouse shall disturb this" Toasted biscuits Mocha "More black than ash-buds in the front of March'' SPARKLIXO BURGONDl' LEMONADE "Much may be said upon both sides" The Annual Banquet of the Illinois Commercial Hotel Association at the Beardsley, Champaign : Green sea turtle, aux quenelles Celery hearts Stuffed olives Salted almonds Radishes Broiled black bass, aubeurre Cucumbers Lattice potatoes Roast redhead duck, spiced peaches Bermuda potatoes German Asparagus Maraschino punch Lady fingers Head lettuce and tomato salad Frozen plum pudding, whipped cream Angel food cake Fromage de brie English biscuits Cafe ApollinariB water 64 Banquet at tlie Maxwell House. Nashville, Tenn . in honor of Hon. Horace H. Lurton : Grape fruit en cognac Essence of chicken in cups Celery Olives Salted almonds Planki'd Spanish mackerel, Maitre d"hotel Sliced cucumbers I'otatoes Duchess Al'ULLX.NMRIS Br.Tised sweetbreads a la Milanaise L'roustadc of l^rench peas Champagne Pti.Ncii Roast quail stuffed with chestnuts Honeyed sweet potatoes Board of Trade salad Ices in form Angel cake glace Bonbons Fruit lluquefort cheese Cafe CiGAits Banquet of the (Joorgia Hotel Men's Association at the Valdcs, Valdosta : Blue points Cream of chicken aux croutons Celery Salted almonds Broiled pompano, lemon sauce, julienne potatoes Chilled tomatoes tjueen olives Stuffed Georgia quail Petits pois in timbales Champagne punch Roast Tennessee turkey, cranberry jelly New butter beans in cream Creamed potatoes German asparagus on toast Malaga grape salad Colonial syllabub Petits fours Cheese Cafe noir ClGABS Biscuit glace Crackers Table d'hote dinner *i,oo, from 6 to S p. m.. a\ Hotel Latham. New York. Blue points Cream of sorrel. Ambassadeur Consomme Marie Stuart Canape of smoked salmon Radishes Olives Fillet of sole, vin blanc Pommes Parisienne Braised veal an jus French pancakes Prime ribs of beef an jus Young Long Island duckling stuffed, apple sauce Boiled or mashed potatoes New plain spinach or New string beans au beurrc Fried parsnips or Grilled sweet potatoes Lettuce and tomatoes (choice) Orange meringue or Vanilla ice cream Roquefort or Phila. cream cheese Demi-tasse Radishes New York State Hotel Association luncheon at the Marlborough, New York: Oak Island oysters Olives Celery Strained chicken okra Philadelphia broilers Julienne potatoes Marlborough salad Assorted eclairs Coffee Martini cocktails Sparkling and Still Sun Ray water CrcMta Blanca sautemts Perfectos Annual Banquet Ohio Hotel association, icvoo. the McKinley Hotel' Canton : Canape Russian Cotuits Radishes Celery Olives Salted Almonds Clear green turtle Fillet of flounder. Margaret Cucumbers in surprise Potatoes, pyramid Champagne punch Philadelphia squab with watercress Asparagus tips Sweet potato croquettes Waldorf salad Ice cream in forms Fancy cakes Toasted water crackers Roquefort and camembert Coffee Amojitillado Haute Sauteme G H. Mtimm & Go's Extra Dry Moet & Chandon White Seal, Very dry Apollinaris Cigarettes Cigars A Supper Menu Idea. Table d'hote supper, 60 cents. The Lincoln, Lincoln, Neb., served from 5:15 p. m. to 8:00; Choice of J t:onf "'"'^- ■^°''^' I Mock turtle soup Choice of Stuffed olives Piccalilli Banquet of the Hotel and Restaurant Keepers of St Paul and Minneapolis at the Radisson : Canape Radisson Dry Martini Cocktails Strained gumbo in cups Olives Celery Radishes Salted almonds Mousseline of salmon Roast "bird " in nest Salad Boniface Souffle surprise Cheese with crackers Demi tasse Apollinaris Cigars Choice of Choice of Choice of f Chicken croquettes with French peas, cream gravy Saute of lamb's kidneys. Mush- Cold roast beef (.Small steak Baked potatoes String beans [rooms on toast Au gratin potatoes Corn on cob Macedoine salad Peach cobbler, whipped cream Choice of \ Apple pie Lemon pie Lice cream and cake 'Watermelon Choice of Coffee Tea Milk Buttermilk (>B (Bnmnn Olrill Ennm Specialties SSroiled Cy nnhttuens, celery butter 60 Grab flake fritters with bacon. 65 ff rilled dttle -^eck clams with Virginia ham 60 imported snails a la SBourguignonne .90 50 SBrochette of scallops with fresh mushrooms 65 Grilled whitefish 90 50 Grilled bluefish 90 50 9^ilet of black bass, .Maitre ff 7(otel 90 50 English bloater, melted butter 50 ^resh kippered herring SO Rinnan haddie 60 Opecial ifriuec/ (bntrees (&x\\iih farnnk trout. Mmtxt tC^rx\s\ 75 pg'a ktmrkU untl| Bat»rkraut 45 iJlaaenpfeffer urttlj gnoquta 511 IntUJi foml. Ntm lEnglattb 50 ^riUfh fork l;am uritl; atuf^t ifisAvAos 50 Ca Salle chops, Qombination 90 Grilled lamb steak with sw^et potatoes 7 00 English mutton chop with baked potatoes 90 Sirloin steak 7 25 Small tenderloin steak 75 Small steak 75 Guinea hen with hominy 7 75 90 Spring chicken 7 75 90 york ham. So Virginia ham 6o Sugar cured bacon So Urish bacon 6o SBeech-nut bacon So Grilled sweet potatoes 30 Grilled white potatoes 30 Grilled tomatoes SO Grilled Spanish onions UO Grilled fresh mushrooms 75 2-14-1910 66 Sintti^r GRAPE-FRUIT. SUPREME 75 OYSTERS AND CLAMS Blue Points 25 Little Necks 25 Cotuits 30 Uynnhavens 35 Rockaways 30 Cape Cods 30 Cherry Stones 25 Cocktail 5c. extra Crab flake cocktail 50 Lobster cocktail 50 SPECIAL DELICE. LA SALLE 60 RELISHES Celery 50 30 Almonds 25 Olives 25 Radishes 25 BelMga caviar 1 50 Anchovies 40 Hors d'oeuvre i. la Russe (per person) 40 Bismarck herring 40 Carciofini 50 Tomato 6. la Russe 60 California ripe olives 25 SOUPS *Consomra6, Colbert 50 30 *Clear ox-tail d la Francaise 40 25 ♦Petit marmite 50 30 *Split peas 50 30 *Chicken gumbo 50 30 *Mock turtle 50 30 ♦Chicken with rice 50 30 *Julienne 50 30 *Dmon soup 30 *Clear green turtle 1 00 60 FISH *Broilec£ shaci •with roe, Cressoruere 1 OO *Fried whitebait and oyster-crabs, tartar 1 10 60 *Filet of English sole, Normande 1 50 75 *Brook trout en papillotte 1 00 *Fresh scallops en brochette, fresh mushrooms 60 Fried frogs' legs 90 50 Fried filet ot English sole, tartar 1 10 60 Sea bass 90 50 *Boiled live codfish, egg sauce 80 45 Brook trout saut6, Meuni&'e 75 ENTREES ♦Chicken en casserole, Mascotte 2 00 1 00 *Saddle of hare, German style 1 10 60 *Lainb fries fried, Creole rice bordure 90 50 *Filet mignon d la Provengale 1 25 75 ♦Sliced capon and sweetbreads. Mikado 1 20 65 ♦Snow bird en cocotte, Souvaroff 90 ♦Cold tenderloin of beef, Celeriat 75 ROAST READY ♦Baby lamb with freili mint sauce 1 00 "Stuflfed milk-fed chicken 1 50 80 ♦Guinea chicken 1 75 90 ♦Ribs of beef 90 50 ♦Spring lamb, mint sauce 90 50 ♦Turkey, cranberry sauce 1 10 60 COLD MEATS Half roast chicken 80 Assorted cold meats 75 Smoked tongue 50 Lamb 50 Virginia ham and turkey 60 Ham 50 VEGETABLES ♦Fresh asparagus 1 00 ♦Succotash 40 25 ♦American asparagus 75 40 ♦Summer squash 40 25 ♦Green peas 40 25 ♦Wax or string beans 40 25 ♦Brussel sprouts 40 25 Celery an jus 40 ♦Spinach with egg 40 25 ♦Cauliflower 50 30 ♦Artichoke 50 ♦Lima beans 40. 25 ♦French peas 50 30 ♦Spaghetti or macaroni au gratin 40 Potatoes 'Boiled, mashed or baked 15 Fried or saut€ 20 Lyonnaise 20 ♦Hashed in cream 25 New potatoes 30 with cream 40 Sweet potatoes, fried or grilled 30 SALADS Lettuce and tomatoes 50 30 La Salle 60 35 Romaine and orange 60 35 Waldorf 60 35 Escarole 50 30 Plum tomatoes 50 30 DESSERT Cabinet pudding 25 Savarin Chantilly 25 Apple pie 15 Cocoanut pie 15 Mince pie 15 Lady finger 15 Plain rice pudding 25 Pound cake 15 Walnut cakfe 15 Raisin cake IS Fruit cake 15 Cup custard 20 French pastry 10 Vanilla or chdcolate eclairs 25 Assorted cakes 25 ICES : Choice of ice cream 25 Mixed 30 Coupe Jacques 50, • Parfait Nordica 35 Bombe Neluske40 Biscuit Tortoni 30 Peach Cardinal 50 Coupe Petit Due 50 Nesselrode40 FRUIT Strawberries 60 Malaga grapes 25 Pears 25 15 Grape-fruit 60 35 Tangerines 25 15 Imported Hamburg grapes 1 50 Indian river oranges 25 15 Spitzenberg apples 25 15 CHEESE Neufchatel 25 Stilton 30 20 Gorgonzola 30 20 Roquefort 30 20 Cream 30 20 Brie 30 20 Swiss 30 20 Pont I'EvSque 30 20 American 15 Camembert 30 20 Imported Gervais 35 COFFEE, ETC. Tea, per pot 25 Coffee, per pot with milk 25 Coffee, per cup 15 Special coffee 25 Cafe Turque 25 Certified milk (Crab-tree Dairy ) 10 Half portions served to one person only Dishes marked ♦ are ready ^atel Ila &alU February 14, 1910 67 LEARN THE RESTAURANT BUSINESS. Nearly all the hotels in all the larger cities operate European plan: which means, with a restaurant, the advertised rates of the hotels being for rooms only. Hundreds of . hotels located in the smaller cities are now operated European plan; and I predict that in the next ten years a majority of what are known as ' ' country hotels ' ' will be European plan. The reason for this is the high price of pro- visions, and the absolute necessity of conduct- ing hotels on business principles; to sell the room accommodations and foods as the mer- chant sells goods, according to the quality, item by item, for value received. Also the ho- tel patron, now rapidly becoming educated to the advantages of the European plan, is begin- ning to appreciate the rationalness of paying only for what he orders. Thus, a man who eats but rolls and coffee for breakfast, pays only for rolls and coffee, European plan, and not for the breakfast eaten by his neighbor of the big appetite at the American plan table. In the last five years many American plan hotels have changed to European plan and have made a failure at it, and gone back to the American plan. In a large number of the cases of this kind the failure was caused by the hotel- keeper not understanding the restaurant busi- ness. And before European plan hotels become general throughout the country, there will be hundreds more of such failures, and for the same reason. There is a great difference between running an American plan hotel dining room and a res- taurant. The meal for a price — or, rather, a room and three meals a day for a price — is what the American hotelkeeper lias been schooled to; also the prodigal table, and the menu card with its long list of dishes offered to patrons without restriction. In the Ameri- can plan dining room the man who orders more than he can eat, and wastes more than he pays for, is on the same plane, in the matter of charge, with the man who orders sparingly and only according to his appetite. The hotel pa- tron accustomed to this prodigality, and whose wasteful habits eat up what should be the ho- telkeeper'? profit, talks loud against the Euro- pean plan; and his talk influences Mr. Hotel- keeper to a great extent, although I fail to see why it should, for what is the use to the hotel of a customer who is not a source of profit? A cure for this wasteful customer is to give him no opportunity anywhere in America to make a hog of himself, so to speak, at the ho- telkeeper 's expense, but for all hotels to go European plan. The restaurant business, while to an outsider seems easy, yet in reality is one of the most difficult businesses in the world to run success- fully. The successful restaurant keepers in the United States are few and far between. It has been estimated that 95 per cent of all who en- gage in the restaurant business fail in the course of five years; and the reason is that so many of those who engage in the restaurant business don't understand it; or, if they do un- ilerstand it, they haven't the energy to con- tinuously maintain the business up to the stand- i\rd it ought to be maintained in order to keep 'he same people coming day after day. Many who go into the restaurant business seem to have the absurd notion that the first' requisite is a bill of fare with two or three hundred articles listed on it, and these articles priced on a plane with the big city restaurants. And it is aping the big city restaurants, with- out the skilled service or the customers at hand, that has caused many of the failures above re- ferred to. It requires a lot of thinking and planning and a whole lot of sustained energy for the American plan hotelkeeper to start and success- fully operate a restaurant in connection with his hotel. Not one in a thousand can readily adapt himself to the new conditions. He has to consider that under the new plan, first of all his service must be changed. His help, whom it is necessary for him to keep, must be drilled into new habits, new methods of work, new style of cooking, a difference in the size of the portions served, and the proper garnishment of the different dishes (made necessary when few- er dishes are ordered, and each charged for sep- arately). He has to deliver to his patron not alone a meal of victuals, but he has to be sure that the variety, the quality, the quantity, the cooking, the service and the prices are all satis- factory. He has to keep his dining room open for longer hours. He has to cater to a more exacting patronage. These are only a few of the new conditions; therefore, is it a marvel that so many fail? It is absolutely necessary for every hotelkeeper who expects hotelkeeping to be his life work to prepare himself for this coming change in the method of doing business — to learn the restaurant business. The greatest trouble with the restaurant business is that so few who go into it can maintain the standard they set for themselves 68 when they first open their places. The spirit is willing, but the flesh is weak. The average experience, as I have watcheJ it, is: On the first day the proprietor is enthusiastic. His china, silver, napery, are new and pleasing to the eye. His kitchen equipment is new. He lias hired employes who are supposed to know their business. His larder is stocked with choice foods. His bill of" fare lists about every- thing the patron is apt to ask for. And he stands at his door with a smiling face, greet- ing the customers as they enter, and is a very busy man watching out that no one is neglect- ed, and that the service is satisfactory. This newness, however, is apt soon to wear off. In a little while he is liable to be up against cooks with tempers spoiled by the com- bined effects of whisky stimulant and hot fire, or from many other causes that are known to spoil cooks' tempers. He sees the tempers of his waiters sorely tried with the complaints of unreasonable diners. He is continuously lis- tening to complaints from his patrons, some of which are deserved, and many undeserved. He is up against the problem of thieving help, and shiftless help, and ignorant help, and a scarcity of any kind of help. He finds it a very difd- cult matter to keep his larder supplied with the right quality of food; and when lie buys the right quality, to prevent it from spoiling before he sells it. He is up against the uncer- tainty as to the number of prospective custom- ers to provide for. It is a gamble whether he will have many or few patrons for the day. But, whether many or few, he must always be prepared, in his provision stores and in his service, to serve the many. He must have the tact to so manage his em- ployes that they will serve both himself and his patrons satisfactorily. And here is where the hardest of his work comes in; for, to insure his patrons the willing service to which they are entitled to, to avoid friction between the cooks and waiters, the waiters and guests, and be- tween himself and all of them, he has to be what in the political world is called a "diplo- mat;" and, by the way, there are but mighty few diplomats engaged in the statecraft of the world's nations who have ability sufficient to run satisfactorily an ordinary, every day res- taurant. Human nature is one of the great things the restaurant keeper has to contend with, in the shape of the tip, with which patrons try to buy special service. In the restaurant all do not tip alike, nor do all patrons be as respectful as they might be to the waiters and it is human nature on the part of the waiters to be influ- enced by the people they serve, either in a pecuniary way, or from the manner in which they are treated, and this operates to kill uni- form service. It is up to the proprietor of the restaurant to overcome this apparent difference in the service, and to deliver to all of his patrons as near uni- form service as possible. It is a hard task, and no wonder it causes so many to lose heart. Occasionally there is a man who is smart enough to overcome the difficulties and to run a restaurant as it should be run, so that his patrons return day after day, and there is sel- dom a vacant chair during the dining hours, where the waiters are busy, and so appreciate their positions that they do give as near uni- form service as it is possible for man to give. These few men are the ones for the hotelkeep- ers who are changing over to the European plan to pattern after. They should leave their homes occasionally and travel to where they can study these places and see how things are done (if they have eyes to see) ; ^nd, when they start their places (or try to improve the places they have already started), not to copy the big city restaurant absolutely, but to shorten the bill of fare to a modest length, such as they can, with their crude organizations, manufac- ture the several dishes and deliver in fairly satisfactory manner; to avoid so much as pos- sible the hifalutin dishes that their cooks and waiters are not accustomed to ; to price the dishes so that the diner may order a square meal at only a slight variation in cost from what the American bill of fare offered. He will find some advantages in the Euro- pean plan that, after a while, he will greatly appreciate, if he is a saving man. He will find that fewer cooks and waiters will be need- ed; that less than one-half the dishes of Amer- ican plan service will be needed for European plan; that the swill barrel will be ten times aa long in getting filled; that he will often make as much profit on a twenty-five-cent restaurant check as on a fifty- or seventy-five-cent Ameri- can plan meal. And if he serves a meal for a price, as in the next ten years many hotels that make the change will do, he will have a system by which he will charge a separate price for the room; will have a regular a la carte bill (which means every item on it separately priced), and will have a table d'hote meal, similar to the present American plan meal, but restricted as to the amount the diner can order from it. On this table d'hote meal there will be choice of soups, fish, joints, entrees and des- serts. In other words, the guest will be lim- ited to one or two dishes of a course. This dinner will be served in slightly larger por- tions, probably, than the old American plan wav', but, being fewer dishes served, the hotelkeeper will be enabled to give more at- tention to them, serve them more satisfactorily with less labor and expense, and, may be, even with the high cost of provisions, make a small profit on the food he sells. It is no easy task to learn the restaurant busi- ness, but it is a necessary task for the hotel- keeper of the present and future. 69 THE SIMPLE LIFE MENUS. "Bulletin Ko. 7, Human Nutrition, Part 2 of the Cornell Reading Course foi' Farmers' Wives," published by the New York State College of Agri- culture at Cornell University, Ithata, contains a fund of common sense information along the lines of simple life as regards the daily meals, breakfast, dinner and supper. "We reproduce herewith ex- tracts from this bulletin ; not as advocating a literal copying of the ideas expressed, but as set- ting caterers lo think of the benefits they could derive by a more careful study of the wholesome foods most at command, and the use of them as the base of the meals, rather than overloading the menus with great variety without intelligent selection or good judgment as to what constitutes a well balanced meal. The menus here given are intended for the family table. Naturally the hotel and restaurant must have greater selection. But the advice as to the appropriateness of certain foods and their preparation Is timely. It may be considered by even the greatest of caterers. * * * It is not necessary to have elaborate meals, diffi- cult to prepare, since simple foods are best. A mark of progress is the present tendency to reduce the complexity of the family dietary. There must be a certain variety, but it may be obtained with very plain foods. When one per- son prepares a larger part of the food, as is the case in a majority of families, elaborate meals often mean indifferent cooking, for there is not time to do all well. One or two excellently pre- pared dishes ohouid yield more real satisfaction and will give better hygienic results than the meal which combines a dozen dishes of varying degrees of complexity. Some simple combinations will serve to show how few foods may be put together and yet answer all requirements : Menu I. Whole wheat bread. Whole milk. Prunes. Protein is furnished by both milk and bread ; fat by milk and bread ; carhohi/drate by bread, milk and prunes ; iron by prunes and whole wheat ; calcium by milk and whole wheat ; phosphorus by milk and whole wheat ; magnesium and potassium by prunes, milk and bread ; and hulk by prunes and whole wheat. In this dietary, whole wheat bread is given the preference because the outer layers of the grain furnish both more bulk and more mineral matter and enrich the. bread in these two important con- stituents. I^runes were chosen rather than apple sauce, first because tbey are less acid and second because they are richer in iron. A dietary must be built on broad lines even if it be simple, and care must be taken not to err by a simplicity which excludes any needed food constituent. There are many persons who have acquired a distaste for milk unless it is served in some cooked form. When this is the case and when warm food is desired, a meal but little less sim- ple than the above one may be prepared by mak- ing for the "hearty dish" a veKetable cream soup. Such soups, which are easy to make, nutrilious and very delicious if well cooked and seasoned, are too little used in the family dietary. Menu II. Cream of potato soup (or any vegetable soup having a milk foundation). Bread and butter. Fruit or a succulent vegetable. When one has been accustomed to a larger variety, such meals may seem scant fare, but a little experimenting will soon demonstrate their practicability. Any one of the following combinations makes a well-balanced meal if sufficient amounts of the foods are consumed. This does not indicate that they are ideal for all conditions. Persons who have a weakened digestion, babies and small chil- dren would not be given baked beans and brown bread, or bread and cheese. Menu III. Eggs. Bread and butter. Fruit or some vegetable. Menu IV. Oatmeal \\'ith sugar and thin crcar . or whole milk. Fruit. Menu \. Baked beans. Brown bread. Apple sauce. Menu VI. Bread and cheese. Onions. Menu VII. Meat. Bread and butter. Fruit or a succulent vegetable. While the food combinations given above theor- etically answer all dietary requirements, they may not be practical in those cases in which food habits of long standing lead the individual to demand a greater variety. The appetite accus- tomed to stronger fare might pall if stimulated only with such simple mixtures. Simple menus show the way for planning more complex dietaries, for whether the meal is to con- sist of bread, milk and prunes or is to be ex- tended to include a dozen other things, the prin- ciple is the same, to combine foods rich in pro- teid, rich in carbohydrate and fat, rich in salts, and bulky watery foods. Thus, instead of mak- ing a cream soup the main part of the meal, a small portion may be served at the beginning of the meal. Menu VIII. Cream soup. Bread and butter. Meat. I'otatoes. Cabbage. Baked apples and cri'am. If a meal similar to the above is planned, in which the souii served is rich in nutriment and the main part of the meal is also rich in nutri- ment, it will be unwise to serve a heavy dessert. Apples, in this case, increase the bulk of the meal, give desired variety and taste but do not mate- 70 rially inrnase the calorie value wblcb Is already sufficient. Menu IX. Meat. I'olatoes. Macaroni. Bread and butter. Bread pudding. Menu X. Eggs. Mashed potatoes. Raked sweet potatoes. Custard pie. The last two meals are poorly planned, not be- cause thoy laclc proteid, fat or carbohydrate, but b'^oause there is a d.?ficiency of "juicy" foods. The meals are too rich in heavy foods and too poor in those which give bulk, mineral matter and fruit and vegetable acids. It is never wise to serve two starchy vegetables at one meal. If macaroni or rice or sweet potatoes are used they should take the place of wliite potatoes and not be substituted for the succulent vegetables as tomatoes, cabbage, ouions, turnips, grei-n peas or beans. If the main part of the meal is heavy the dessert would better be light, but if the main part of the meal is light the dessert may be heavy. * * * In giving the following small list of menus the intention has been to show how to plan well- rounded meals and yet preserve simplicity. There has b"'en a purposeful omission of menus for summer, as the wealth of fresh fruits and vege- tables makes the summer dietary easy to plan. I. Breakfast. Shredded wheat. Bananas. Scrambled eggs. Bread and butter. Coffee and milk. DiNXEK. Chicken pie. Baked Potatoes. Stewed carrots. Bread and butter. Apple float. (Apple sauce with beaten egg white folded in. Served with cream.) SurPEH. Cheese pudding. Bread and butter. Prunes. ]\Iilk. II. Bheakfast. stewed apricots. Rolled oats. Sausage. Toast and butter. Coffee and milk. Dixxeh. Pot roast of beef, cooked with potatoes. Turnips and onions. Bread and butter. Apple tapioca. Supper. Cream of tomato soup. Bread and butter. Honey. Milk. III. Breakfast. Create of wheat. Apples. Soft "boiled" eggs. Rolls. Coffee and milk. Dinner. Cold beef. Scalloped potatoes. Boiled Cabbage. Bread and butter. Corn starch pudding. Supper. Milk toast. Baked' apples. Gingerbread. IV. Breakfast. Corn crisp. Baked pears (canned). Cakes and syrup. Coffee and milk. Dinner. Roast mutton. Creamed turnips. Mashed polatoes. Bread and butter. Steam:'d graham pudding. Supper. Cream of potato soup. Bread and butter. Bread and honey. \'. Breakfast. Cracked wheat. I'anneil plums. Toast. Coffee and milk. Dinner. Meat stewi d with potatoes. Boiled onions. Bread and butter. Baked custard. Supper. Bread and milk. I'reserves. VI. Breakfast. Prunes. Oatmeal. Omelet. Toast. Coffee and milk. Dinner. Liver and bacon. Slewed tomatoes. Baked potatoi'S. Bread and butter. Bread and jam. Suiter. Baked beans. Pickles. Brown bread. Baked apples. Vll. Bkuakfast. Apple sauce. Force. Cakes and syrup. Coffee and milk. Dinner. Chicken fricassee. Boiled onions. Boiled potatoes. Mince pie. (Mincemeat made without meat.) Supper. (,"old baked beans. Brown bread. Apple sauce. Cocoa. These menus might be much simplified and still answer all needs. For example : I. Breakfast. Shredded wheat. Bananas. Coffee and milk. Dinner. Chicljen pie. Stewed carrots. Bread and butter. Apple sauce. Suiter. Bread and milk. Prunes. II. Breakfast. Rolled oats. Prunes. Toast and butter. Coffee and milk. Di.vner. I'ot Roast with potatoes. Baked apples. Supper. Bread and milk and honey. 71 PREPARATION OF FOODS. Althougli meals may \)e wisely and carefully planned and the food may be tbe best the mar- ket affords, the dietary is neither a good nor a wholesome one unless the food is also carefully and well prepared. The actual cooking of food may make or mar its usefulness to the body. Cooking is the name given to the process of changing the state of food by applying heat. Hence all our cooking processes require heat in some form. The amount of heat and the way it is applied decide the method of cooking. There are three good reasons for cooking food : 1. To make it more digestible. 2. To destroy any parasites which may be in or on it and whose presence hay be hurtful to us. 3. To make it more palatable. If the cooking fails to accomplish these results, something is wrong with the process. Taste is an important factor in food prepara- tion, for the bread which 'tastes good' and which is so appetizing that the mouth waters at sight and thought of it, is actually more easily digested than the equally nourishing but sodden and un- sightly loaf. The greatest art in cookery is to prepare sim- ple, wholesome fare so palatable that it will com- pete successfully with artificial seasoning. lleally good bread, a rare thing, should be so toothsome that it will be eaten with the same relish as cake. Well-cooked meats and vegetables should require no spiced sauces or condiments, such as pickles and catsups, to make them accept- able. Natural flavor should be developed and depended on to give character to our foods. The art of food preparation becomes much sim- pler and immeasurably more interesting when we gain possession of the rules which govern the cookery of our common foods. We have all been accustomed to say "good luck" to a success and "bad luck" to a failure, without realizing that luck actually plays a very small part In the process. Understanding or misunderstanding Is, as a rule, the real cause of the excellent bread or the fallen cake. A knowledge of the art of cookery is like a knowledge of spelling or reading. It may be easier for some persons to acquire, but it is within the reach of all who desire it. Cooks may be born, but they may also be made. There is no art which is of more importance than this one, since it has so much to do with human welfare and human efficiency. Opening dinner at the Natatorlum, Waco, Tex. Oyster cocktail Consomme en tasse Stuffed olives Celery Baked red snapper, court Imulllon Pommes I*arisienne Vol au vent of sweetbreads aux champignons French peas Natatorium punch Roast young turkey, stuffed, cranberry sauce Creamed potatoes Asparagus vinaigrette Neapolilan ice cream Lady fingers .Miii'.'inions Xeufchatel cheese Cafe noir Special oyster bill, the Piedmont Hotel, At- lanta, Ga. Tlte oysters served at the Piedmont are from "our own" oyster beds, located off Crab Neck, Yirginia, at the mouth of the York river, known far and wide for its fine salt flavored oysters. The celebrated Harvey Restaurant in Washington, D. C, and the Piedmont in Atlanta are the only tico restaurants supplied from these beds. These oysters are fed — not starved — icliile in transit, which insures at all times a healthy and whole- some bivalve. EAW Bluepoints, 25, 40 Virginia primes, 30, 50 Eockaways, 35, 60 The York River special, 45, 80 (The rjrundest oyster in flavor and biggest in size) STEWS Our own Creole stew, 40, 90 Milk stew, 40, 60 Cream stew, 50, 90 Boston box stew, 50, 90 Panned oysters on toast, 60 {These oysters are poached in their own juice and served on toast) Maryland stew, 50, 90 Oysters a la Poulette (chafing dish), 75, $1.25 Oysters Rector style (chafing dish), $1.50 (With celery and fresh mushrooms) Escaloped oysters, 75 The Piedmont shell roast, 60, 90 Finelli fry (in olive oil), 75, $1.25 Broiled on toast, 50, 90 Fried Boston style, with tomato sauce, 50, 90 Broiled, with celery sauce, 60, $1.00 Broiled and deviled, 60, $1.00 En brochette, 50, 90 Oysters, a la Waldorf (chafing dish), $1.50 Oysters, stuffed a la Princesse Chimay, $1.00 Curried oysters, 75 Fricassee of oysters, 75 Oyster pie (1 hour), $1.00 Oyster fritters (40 min.), 75 Oyster omelette, 50 Iowa Hotel Association banauet at Hotel Colfax: Blue points Celery Bouillon in cup Radishes Olives Fillet of flounder, Havarraise Cucumbers Potatoes chateau Veal sweetbreads, Villeroi French peas Punch au kirsch Broiled fancy sQuab au cresson Potatoes duchess Combination salad Neapolitan ice cream Assorted cake Camembert Toasted Bent biscuis Coffee 72 Some Statler Menus. A novelty in menus at Uotel Statler in Huftalo is a series of three-told cards, the center fold pan- eled witli photogravure landscape scene ; the left fold presenting the menus, and the right fold the musical program. One of these cards presents club luncheons ranging from SO cents to 75 cents, served from 12 to L'. The selections are as fol- lows : No. 1, 50 cents : Scotch mutton broth, stuffed shoulder of veal with lentils, English plum pud- ding, brandy sauce, coflee, tea, cocoa or milk. No. 2, 50 cents : Scotch mutton broth, frank- furter with sauerkraut, mashed potatoes, pumpkin pie and cheese, coffee, tea, cocoa or milk. No. 3, 0.3 cents : Scotch mutton broth, braized ox tail, Bourgeoise, buttered beets, English plum pudding, brandy sauce, coffee, tea, cocoa or milk. No. 4, G.J cents ; Consomme Diablotin, broiled pile's feet, mustiird sauce, buttered beets, sauer- kraut, peach pie and cheese, coffee, tea, cocoa or milk. No. 5, G5 cents : Blue points or Scotch mutton broth, fried calf's liver with bacon or roast beef, buttered beets, mashed potatoes, rice pudding, cof- fee, tea, cocoa or milk. No. 6, 75 cents : Little neck clams or Scotch mutton broth, ^yatertown goose, apple sauce, suc- cotash, mashed potatoes, Italian salad, chocolate ice cream, coffee, tea, cocoa or milk. * ♦ ♦ Another card is a Club Dinner served from six to eight o'clock, $1. This is a sample menu : SPECIAL CLIB DIXNEU WI^"ES Pts. Qts. Claret 60c 1.00 Sauterne 60c 1.00 Chianti, Red 60c 1.00 Chianti, White 60c 1.00 Oyster cocktail Celery Olives CHOICE Calf's feet, a I'Anglaise Cream of asparagus CHOICE Baked whiteflsh, Italienne Braised ham, spinach, au Madere Larded tenderloin of beef Milk fed chicken, giblet sauce Spinach in cream Hashed potatoes, au gratin Asparagus, vinaigrette CHOICE Charlotte russe I'rench pastry Vanilla ice cream, assorted cake Roquefort Camembert Demi tasse Another card is headed "Special Chafing Dish Supper, served after the theater, sixty cents." The selection is : CHOICE Blue point cocktail Clam cocktail CHOICE Welsh rarebit Scallops, Newburg Sweetbreads, Mikado Lobster, Newburg Chicken, a la I^ing CHOICE Ice cream and cake Roquefort Camembert Demi tasse A Game Dinner. In looking over some old papers, the other day, the editor came across a copy of menu of the 34th annual game dinner of the Grand Pacihc Hotel of Chicago, served \ov. 23, 1889. The list herewith reproduced shows the game foods obtain- able in the Chicago marliet at that time. Buffalo meat, it will be noted, is not shown on the card. Blue points. SOUP. Venison a la chasseur. Consomme of prairie chicken. FISH. Baked white fish, port wine sauce. Boiled trout, lobster sauce. BOILED. Wild turkey. Leg of mountain sheep. ItOAST. Saddle of antelope. Mountain sheep. Leg of venison. Pheasants. Wild goose. Blue Grouse. Mallard duck. Quail. Prairie chicken. Red-head duck. Sage hen. Wild turkey. Jack rabbit. Spotted grouse. Black tail deer. Plover. Canvass-back duck. Black bear. Wood duck. English hare. Blue-wing teal. Sand-hill crane. Squirrel. Opossum. Ruffled grouse. Coon. Leg of elk. Partridges. Brandt. Cmnamon bear. Saddle of black-tail deer. Widgeon. ORNAMENTS. Hunters' surprise. The coon hunt. BROILED. Blue-wing teal. Pheasants. Jack snipe. Quail. Marsh birds. Blackbirds. Rabbit. Plover. Gray squirrel. Reed birds. Venison steak. Partridge. Butter-ball duck. , Rice birds. English snipe. VEGETABLES. Boiled and mashed potatoes. Green peas. Stewed tomatoes. Sweet potatoes. Celery. Sweet corn. Spinach. ENTREES. Ragout of squirrel. Rabbit braise, sauce Burgundy. Venison cutlet, jelly sauce. Fillet of grouse aux truffles. Dressed celery. Prairie chicken salad. ORNAMENTAL DISHES. Pyramid of game en Bellevue. Pyramid of wild goose liver in jelly. Boned duck au natureh Boned quail in plumage. Blackbirds at play. Prairie chicken en socle. DESSERT. Confectionery. Fancy almond cake. Candy pyramid. Wine jelly. Bon bons. Lady fingers. Apples. Oranges. Nuts. Raisins. Figs. California grapes. Catawba grapes. Vanilla ice cream. Roman punch. Cheese. Biscuit. Coffee. 73 Banquet of the Mattoon (111.) Bar Association at the Dole House : "But hark! the chimney clocks to dinner call." Caviar canape Cotuits Radishes Celery hearts Queen olives "Lawyers are needful to keep us out of law." Green turtle soup Toasted bars "These fellows of infinite tongue^ that can rhyme themselves into ladies' favours, they do always reason themselves out again." Planked Delaware shad en bordure Iced cucumbers "Litigious terms, fat contentions and flowing fees." Filet mignon a la Stanley Julienne potatoes "Draw it to certain heads, then aggravate !" Lalla Eookh punch "Plead much, read more, dine late or not at all." Broiled mallard duck Grilled sweet potatoes Asparagus tips on toast "The Law, our kingdom's golden chaine." Chilled whole tomatoes, mayonnaise "Oh, 't is a blessed thing to have rich clients." Omelette en surprise Cheese Coffee Toasted crackers Cigars A St. Patrick's day menu at the Cawthon, Mo- bile : EKIN GO EEAGH Anchovies on toast Potage, Irelandaise Celery Olives Salt nuts Filet de sole, shamrock butter Potatoe dudeens Tornedon of beef, Dublin style Asparagus shellalahs SOBUET, ST. PATRICK Roast suckling pig, apple sauce Real Irish potatoes New string beans Fresh shrimp salad a la Muldoon Batons of Cork Rhubarb pie Killarney ice cream Angel cake Macaroons Sponge fingers Green mints Cream cheese Salt wafers Cafe A game dinner at Union League club, Chicago : Malpeques Celery Game broth Salted nuts Olives Fried brook trout, Mcuniere Cucumbers Breast of partridge, en cassolette Wild cherry ice Haunch of venison, chasseur Glazed sweet potatoes Wild cranlirrries Canvas back duck, Cumberland Wild rice Fried hominy Lotluce and cscarole Bear ice cream Albemarle cheese Toasted wafers Mocha ROSINfiTON CHATEAU LA TOUR BLA^JCIIE, 1N93 MOET AND CHANDO.N', 1900 AI'B-'COI COKUIAL We are indebted to W. D. Hedrick of the Elliott Hotel in Des Moines for a copy of the menu of the seventh annual banquet of the Society of the Army of the Tennessee, held at the Boody House in Toledo, October 16, 1873. Mr. Hedrick's father was present at this banquet. Gen. W. T. Sherman presided. Among those who responded to toasts were Gen. S. A. Ilurlburt, Gen. R. B. Hayes, Gen. V^. W. Belknap, Rear Admiral John L. Worden, Gen. John Pope, Gen. W. E. Strong, Hon. M. R. Waite, Hon. Hugh L. Bond, Gen. John C. Lee, Gen. O. 0. Howard, Gen. I. E. Sherwood and Gen. Phil Sheridan. The menu reads : Raw oysters SOUP Oyster Green turtle FISH Baked California salmon, mushroom sauce Boiled halibut with oyster sauce HOT REMOVES Boiled turkey, oyster sauce Boiled capon, celery sauce Boiled ham, champagne sauce Boiled leg of mutton al la St. James Roast saddle of South Down mutton with jelly Roast siiioin of beef with horseradish Roast stuffed goose with apple sauce Roast stuffed turkey with cranberry sauce COLD ORNAMENTAL DISHES Pattie of woodcock with truffles Boned wild turkey a la jardiniere Potted sugar cured ham a la Rotschild Galantine de capon decore a la belle-vue Mayonnaise de homard a la macedoine Mayonnaise de volaille a la Parisienne Ventre de cochon avec des biscutt de mer Boned wild goose a la chasseur Aspic d'huitre en jelly a la d'Orle ENTREES Small oyster pattie a la bechamel Larded young partridge a la marecnal Fat goose liver saute a la Strasbourg Saddle Rock oysters fried in crumbs Queen fritters with currant jelly Larded fillets of beef with mushrooms Escalloped oysters Tete de veau en tortue sur croustade GAME Saddle of venison with port wine sauce Wild turkey with quince jelly Potted prairie cliicken with currant jelly Roast quail stuffed with oysters Larded partridge with green peas Roast mallard duck with grape jelly VEGETABLES Mashed potatoes Stewed tomatoes Boiled potatoes Green peas Cauliflower Sugar corn ORNAMENTAL . yramid of macardons Pyramid of snow balls Pyramid of cocoanut Pound cake Fruit cake Delicate cake Natural flowers PASTRY English plum pudding Mince, apple and pumpkin piep Champagne jelly Charlotte russe Claret wine jelly Orange ice Roman punch Vanilla ice cream Pineapple ice cream DESSERT Pears Raisins Grapes Oranges Nuts French coffee 7i Menus of the H. M. M. B. A/s 31st Annual. Filet de sand dabs. Florentine Noisette d'agneau, papillotte Alexandria An Exposition of the Resources of the Far West in the Luncheon, Dinner and Banquet Serving Line. Thirty-hrst annual banquet H. M, M. B. A. Who e'er has traveled life's dull round at the Alexandria, Los Angeles, (covers for 250): Where 'er his stages may have been. The great dining room, with its tapestried ^^7 sigh to think he still has found walls, world-famed for its beauty of decoration, '^^^ warmest welcome at an inn. was transformed into an Italian garden, and The pasters on the satchel read, "Good Appe- forty thousand roses were used to give the «i'e," "S. C. Hotel Men's Ass'n," "H. M. M. B. garden effect. From the center of each table ^•■" "Hotel Alexandria, LosAngeles," and "This rose a brass rod, each rod raising from a bed ""^gS^g^ '° ^e used during dinner hour." This „ ,.,,.., .,, J was the menu. or roses, twined to its top with roses, and con- nected to every other rod by festoons of roses. Caviar d'Astrachan forming a sky of roses, the sky star-studded Poke Points au citron, mignonette with thousands of tiny incandescent lights. Tortue claire The walls, under the tapestries, were festooned jjors d'oeuvres varies with roses, and the wainseott all around was lined with palms and flowering shrubs. The speakers' table, ranged along one side of the room, was a bed of flowers, enclosing a pond Sorbet Californie of water in which goldfish swam, and from Supreme de pintade en nid which fountains played; and all along the table Salad de Los Angeles beautiful pieces of statuary done in sugar r-i,„„ t., » • ■ . • j- ^ • ^ Cilaces fantaisies friandises pleased the eye. ' Each waiter served only three guests and was supported with assistant waiters. ' ongroise Every dish was fixed artistically, the garnish- Cafe ment more elaborate than for any banquet we sherry: crema oloroso solera 1811 have ever seen, the service requiring thousands cordovacalifornia winery, dry haute sauterne „ . , , , , i • i .a G. H. MUMM & CO. EXTRA DRV 01 sugar pieces, and vegetables cut into flowers .,„ .,,„„,. „„„.,^^^ „ „ of' & ALEXANDRIA PRIVATE STOCK COGNAC and other fancy forms, the ice cream and cake apollinaris served from large sugar pieces. Prom begin- cigars cigarettes ning to end the inventive mind of Caterer Jo- concert seph Eeichl, noted far and wide for his skill in _ . ,. .,,.,.. ^ ' Banquet complimentary to the ladies, at the An- banquet serving, was shown to have had full gelus, Los Angeles; (The menu cover embellished play, and this creation was his master-piece; with a floral painting by Paul de Langpre.) for he had achieved the most elaborate banquet Grape fruit supreme that had been served up to this time on the c, esta Bianca. Haute sauteme Pacific Coast. Essence of chicken a I'epicure The menu was in the form of a satchel of Ripe Olives Celery Salted pecans wicker with brass corners, leather straps, satin Catalina san dabs en papilotte lined, the menu card in form of a book bound in „„. , „. . „ r- „ 1 it ' , t J . Potato chips Cucumbers a la Jones satin board, the covers of the book bound in as ,. . , c , ... 1 1 i m. Creamed lamb sweetbreads a la King dividers for the satchel compartments. Ihe front cover was hand painted in panels, one de- California punch picting the landlord of the inn welcoming the champagne, G. H. Mumm,t: Co.EHra Dry stage coach passengers, the landlord garbed after Potted sauab chicken a I'Angelus the style of the genial old boy who has beat his Our special fruit salad gong for so many years on the cover of The Ho- Frozen nesselrode pudding Small assorted cakes TEL Monthly; the other panel picturing the Roquefort cheese modern brass buttoned bellboy carrying hand- Toasted crackers baggage into a modern palatial hotel. On the ApoiUnans water lining of the satchel was inscribed the famous Demi-tasse verse 1 iJo" Bone 75 The iuncheDn at Mission Inn, Riverside: * * * A unique luncheon it Avas for quick service, and a surprise to the hotelkeepers, from its family simplicity ; nearly everything served of the home-made order; the tables ready set with grape fruit, orange salad, honey in comb, ripe olives, candied orange peel, red pepper, white pepper, stuffed peppers, guava jelly, breads and sweet rolls; tamales, pork and beans, dainty blue china, flowers, candelabra and kniekknacks. California wines, orangeade, orange ice and coffee were served; also chicken with spaghetti, and a strawberry shortcake of the kind that mother used to make. The menu in full is reproduced in another column. The front cover of the menu card pictured two jolly friars at work in a monastery kitchen. The reverse cover pictured California's Mission Inn, The Glenwood, Riverside, and below the picture cigars, Privcipe de Gales this quotation from a letter written by David cigarettes, La inarquise Starr Jordan, president of Stanford University; Amontillado Ripe olives The dinner at Hotel Virginia, Long Beach (35 min- utes from Los Angeles) on the return from Catalina Island: A. Martini Blue points Clear green turtle Radishes Salted pecans Grenadine of sole H. M. M. B. A. Duchesse potatoes Sauterne Souvenir Cresia Blttvca Sparkling Moselle Spring chicken. Virginia Garden peas New potatoes Hot dinner rolls California wine punch Frou frou wafers Chilled asparagus Cheese sticks Neapolitan ice cream Mint wafers Small coffee Assorted cake Dewey night cap Apollinaris "/if /las been left for you Frank Miller; a genuine Calif ornian , to dream of the hotel that ought to be, to turn your ideal into ;plaster and stone, atid to give us in mountain-belted Riverside the one hotel vuhich a Californian can 7-ccognize as his ovun." Grape fruit (Moreno Heights) Cream of tomato Ripe olives (Curtis Bros.) Spanish peppers, pickled Roast turkej', Bishop's California guava jelly Sweet potatoes. Southern style Spanish rice Mexican tamales Baked Beans Tangerine orange ice Hot raisin buns Orange blossom honey Orangeade Fruit salad Strawberry shortcake Orange straws Coffee CALIFORNIA SAUTERNE CALIFORNIA ZINFANDEL l^Wlnes by courtesy of Charles Stern and Son, from their neighboring Riverside County tnueyard of 5000 acres.) Thou that hast come hither bring Peace f r fair greet-offering; Brief or long, thy tarry o'er 1 hou shall bear it from, the door. FRANK MILLER MASTER OF THE INN ALICE RICHARDSO.M MANAGER The barbecue luncheon ai the Vaquero Club, Los Anseles: MENUDO Carne tatemada— (barbecue beef) Borrego rellena— (barbecue lamb. Spanish dressing Frijole del pais— (beans Spanish) Carne con chile— (meat with chile) Cabesa tademada— )bull heads) Tamales Calientes— (hot tamales) Fri pas de leche Sarza de chile verde— (green chile sauce) Sarza chile Colorado— (red chile) Ensaladas Lechugas Berros Ensaladas de papas a la moda del pais Tata huila beve leche con pinole— (Pinole and milk> Puchitas— (Mexican nic nacs) Agua apollinaris (From report of this feast in Hotel Monthly.) Then came the Spanish-Mexican barbecue: the meat cooked in three pits, one for the beef, another for the mutton and a third for the bulls' heads. The cooking of the tamales, chilis, beans, tortilla bread and other compon- ents of the menu was done in the open air in full view of the visitors. Chef Joe Romero is an authority on Spanish and Mexican cookery, and has prepared most of the great feasts of this kind in Southern California during the last twenty-five years. The bulls' head course was served from the last of the barbecue pits to be uncovered. They are a great delicacy. Snid Chef Romero: "At the bull fights, when the bull is killed, his head is cooked and eaten, and is the greatest deli- cacy know-n to the Spaniard and Mexican.'" The bulls' heads in Romero's barbecue pit were cooked so tender that the meat just fell from the bones. Si.x heads were cooked for this particular barbecue. 76 Santa Fe dinins car service by Fred Harvey. LUNCHEON, April 8 Puree of tomato, velour Radishies Olives Young onions Soft shell crabs, remoulade Cucumbers Filet mignon a la Stanley Special fried chicken, farci Mashed potatoes Spinach with eee New asparagus, hollandaise Cold ham Cold ox tongue Cold boned turkey, en gelee Watercress salad Strawberry short cake, whipped cream Swiss cheese Toasted crackers Coffee Tea DINNER, April 8 Canape Lorenzo Cream of asparagus, crouton souffle Cold consomme Celery Salted almonds Ripe olives Turban of halibut, Rachel Cucumbers Calf sweetbreads, Delmonico Tartlette of fruit, Parisienne Prime roast beef, au jus Roast squab, sur canape Mashed potatoes Wax beans Tomato. Princesse Tutti frutti ice cream Assorted cakes RoQuefort Caprera Fruit Coffee r INNER. April « Grape fruit Consomme Sarah Bernhardt Clear green turtle Radishes Pecans Ripe olives Black bass au gratin Cucumbers Lobster a la Newburg, en cassolette Pineapple fritter, au rhum Larded tenderloin of beef. Richelieu Roast spring lamb, mint sauce New potatoes, rissole New peas Artichoke, vinaigrette Nougat ice cream Assorted cakes Roquefort Neufchatel Fruit Coffee LUNCHEON, April 10 Bisque of crawfish Cold consomme en tasse Celery Young onions Melon mangoes Fried frog saddles, tartare sauce Cucumbers Beef a la mode with corn fritters Spaghetti, Italienne Roast domestic duck, apple sauce New potatoes in cream String beans Buttered beets Cold salmon, mayonnaise Cold ox tongue Ccld roast beef Hearts of lettuce Neufchatel, bar le due Toasted crackers Coffee Tea DINNER, April lo Canape Arundel Chicken okra Cold consomme Celery Salted almonds Ripe olives Baked shad and roe, aux fines herbes Cucumbers Lamb chops, d'Uxelles Peaches a la conde Prime roast beef New Potatoes, naturel Fried egg plant Roast capon, chestnut dressing French endive Nesselrode pudding Assorted caRes Roquefort Sierra Fruit Coffee The complimentary luncheon by Fred Harvey at the Alvarado, Albuquerque, N. M. : Grape fruit Fresh crab flakes, Astoria Relishes Roast squab guinea, watercress Green peas New potatoes Assorted cold meats Endive salad, French dressing Tortoni ice cream Assorted cake Crackers Cheese Demi-tasse The luncheon at the Fairmont Hotel, San Fran- cisco; Cocktail d'huitres en pamplemousse Consomme froid Napolitaine en tasse Olives Noisettes salees Celeris Filet de sole, sauce Vincent Croquettes de pommes Pousin grille, maitre d'hotel Petits oois, Bonne femme Salade Palace grill Biscuit Californienne Petis fours assorties Demi tasse Crcsta Blanco gauterne BOuuenir Apollinarta The evening dinner at Paso Robles Hot Springs: Canape de caviar Salted almonds California ripe olives Cream of fresh artichokes, Palestine Consomme Imperial Boiled deep sea bass, sauce cardinal Potato fondantes Major Grey's chutney Sweet pickles Fillet of beef pique, Richelieu Braised sweetbreads on tc ast, Lucullus Compote of lemon cling peaches, sauce Mondovin Punch creme de menthe Roast prime ribs of beef au jus Koast young Fresno turkey stuffed, cranberry sauce Candied sweet potatoes New potatoes in cream New earden peas Fresh asparagus on toast, drawn butter Hothouse tomatoes en supreme Strawberry shortcake with whipped cream Bisque ice cream Fancy assorted cake California fresh fruit Mixed nuts and raisins Roquefort cheese Toasted Bent water crackers Coffee Paso Robles soda water Paso Robles lithia and sulphur water White rock 77 Breakfast at Hotel del Monte; Blackberry jam Oranges Stewed prunes Baked apple, hot or cold, with cream Apricots in syrup Rolled oats Triscuit Germea Puffed rice Fried Indian meal Grape nuts Gluten bread toast Hygienic crackers Shredded wheat biscuit Buttered toast Fresh Monterey Bay fish Broiled Salmon Smoked or salt fish Boiled or broiled mackerel Codfish in cream Eggs; Fried, scrambled, poached, shirred, boiled Omelet with tomatoes, parsley, cheese, jelly or ham Broiled : Sirloin steak. Spanish style or with onions Pork chop Ham Veal chops Corned beef hash Premium bacon Calf's liver Fried apples Potatoes; French fried, Saratoga chips. Lyonnaise California flapjacks, maple syrup Post Tavern grape nuts griddle cakes Corn bread Zweibach Assorted hot rolls Coffee, our own roast Cocoa Chocolate English breakfast. Oolong, Japan or Ceylon tea The luncheon at Hotel del Monte; Canape Del Monte Grape fruit au rum Consomme frappe Clam juice in cup Consomme tapioca Strained gumbo Ripe olives Radishes Salted almonds Del Monte garden celery Fried Montery Bay sand dabs a la Meuniere Potatoes julienne Broiled spring chicken on toAst, frwn our ranch raized fillet of veal with Rizotto Diamond back terrapin in cases Corn fritters with maple syrup California sherbet Prime beef Home made head cheese Boned turkey with gelee Beef tongue Lamb Premium ham Chipped beef Sardines : Montery Bay, French, or smoked Baked and au gratin potatoes Asparagus Spinach a I'Anglaise Garden peas From our own gardtns Sliced tomatoes Heart of lettuce. French dressing English rice pudding, brandy sauce Almond puffs Charlotte russe Tortoni glace Cranberry pie St. Honore pie Newtown pippins Bananas Bartlett pears in syrup Assorted cakes Swiss Edam California Uneeda biscuits Buttermilk Tea Coffee Chocolate Milk White rock lithia water Banquet to the New York delegation at the St Anthony Hotel. San Antonio, Tex. . Caviar Romanoff Malossol En canape H. M. M. B. A. Clear green turtle. Amontillado Celery hearts Olives Salted pecans Medallion of Spanish mackerel Pommes Parisienne Fleurette Sweet breads a la King, en cassolett Breast of milk fed broilers Candied sweet, D'Argenteuil Tomato St. Anthony Fresh strawberry parfait Petits fours Fromage on bents Fruits Cafe noir Fino coquinero D. Leiden's Berncastter Doctor Chamberlin ReitJnier Louis Roe dtrer Brut 1900 Apollinaris Cordials Special Principe de Gates, Perfecto Egyptian Deities The luncheon at the Cliff House. Manitcu. Colo. . Canape. Suisse Consomme, Madeira Olives. California Brook trout. Meuniere Punch, imperial Lamb chops, Nelson Asparagus, vinaigrette Meringue, Mousse Roquefort Coffee "Manitou" spring water Dinner to the New York Delegation by the Gunter Hotel Company of San Antonio; Marienda Mexicana Dada en el Hotel Gunter Pina Chile con carne Enchiladas Sopa de arroz Pescado Mexicano Tortillas de maiz Frijoles Tamales Mole poblano de gallina Chiles rellenos Ensalada de Aguacate Dulces Mexicanos Cafe prierto Cotton seed bread (A Product of Texas) Tequila Cigarros de Hoja Mezcal Puros Cerveza Luncheon to the New York delegation at the Albany, Denver; Cream of asparagus Cheese and bread sticks Soft shell crab, tartare Julienne potatoes Broiled spring chicken New Montrose potatoes in cream New peas Tomato stuffed with celery Strawberry short cake Camembert cheese Coffee Rocky Mountain Bracc^ Mumm's Extra Dry Apollinaris Water Pall Mall Ctgarettia Cigars 78 (Frotn Hotel Monthly report of H. M. J/ B. A. Entertainment in California in igio.) Wdods' Greatest Show on Earth I A '^per Mining Camp. The ticket of admission to the smoker giyen The Los Angeles entertainment closed with a in the St. Francis Hotel by the San Francisco smoker at the Alexandria. If there had been Hotel Men's Association \Yas in form of a box- surprises before, here surely was one that seat coupon, with ' ' Box, $100, ' ' conspicuously capped the climax ! The banquet room on the printed on it. It admitted to the Hotel St. mezzanine floor had been converted into a '49er Francis Arena. The arena was the big high- mining camp. On entering each guest was ceiled Colonial ball room of the hotel trans- presented with "Our Biznes Canl," which formed into an old-time California mining read: camp; the ceiling covered and made to repre- sent the evening sky; the walls a panorama of mountains; the homes and shanties in the fore- ground reproductions of the places that were notorious in the early mining history of the state. The floor was covered with a kind of tan bark to represent natural ground. The gambling tables, bars, dance halls, eating places, stage oflBce, justice of the peace, coroner, and other features of the Wild West were portrayed in so life-like a manner that one could easily imagine himself in the real atmosphere of the obtainable at the bar:: days when these old mining camp conditions mextj ■were matter of course. JS'oted characters of Cordova. : the old days were impersonated by the local Sparkiins Bareundy iotel men. H. W. Blake of San Jose was the piain Burtcundy mining camp parson. J. E. Alexander, super- Port sherrr intendent of Hotel St. Francis, masqueraded ckesta bi.a.ivca. : as a young (and good-looking) Indian squaw. Other hotel men impersonated gamblers, bar- keepers, waiters, the justice, and other pic- turesque characters. "The only illustrated newspaper in any mining camp in the world ' ' was circulated. Its columns contained ' ' take- offs" on most of the guests. At one end of the room a stage was erected and roped in for boxing contests, and the manly art of self- defense was the chief attraction. During the evening Billy Jordan, the great announcer of the Pacific Coast sporting world, introduced all the big guns in California sporting circles; he also introduced Barney Oldfield, . and a few notables from the East. Al Severance of Mil- waukee was decorated with a leather medal. Those who wanted to know what faro and roulette looked like saw real gaming tables pre- CITY HIKEKTOKY Chlneze Opeum l»en «u Sunta Fe Trail LuiiRli Kounter, Sjiluiic und Roulet \t heel on Square Street Seeai'H. Sifferets mid Faro ou PuradlHe Alley Mustek and Danwe Hall on Oregron Xrull Red Ejrels Floui'»( on Paradise Alley If You ■%\'ant More Int'orniatlon A«t The Sheret (or look on other Klde) And on the reverse side the following goods St. (Tulien MOuvenii' Siiuterne woilvenBr Haut sauterne souveatr Sparkling Burgundy Sparkllnt; Moselle Ana:elica souvenir Port souvenir Sherry souvenir Museatel souvenir I.. A. hrew "beer on draught Cyrus Xoble whiskey Carstir's rye Cigrars Cigarette* Apollinaris T^hlte Kock Tlie mining camp was the real thing, repro- duced to the minutest detail. The miners, sided over by real gamblers'," w'ho'delltTtackso'f Prospectors, gamblers, barkeepers, musicians, real money. All this was but for an evening's t'""''^. chromos, dance hall, opium smokers, entertainment to picture the stirring events of shanties, the furniture and bar paraphernaUa, life in the exciting days that gave Bret Harte f'^ roulette wheel, the faro table, the real and other literary geniuses the inspiration for r"o°ey o-^ '^^^ g^mmg tables, and the players their thrilling stories. engrossed in the games reflected the Cali- Our only regret is that we are unable to f°rnia of early days as faithfully as modern print pictures illustrating the St. Francis Hotel ingenuity could produce it. The transforma- Arena. The entertainment was of the never- tion of the room was so complete that one to-be-forgotten kind, and Jimmy Woods, man- ^ j^ ^^^ ^ 3^^^^^^ ^^ ^^^ imagination, aser of the St. Francis, added new laurels to „ , . ,j! ■ x, ., -, ■ -n- x i -j his crown as director-in-chief of the biggest fancy himself in the Alexandria Hotel, amid show on earth. the novel rough and ready scene around him. 79 o Q 80 Translated Menu of the Ma p^ ^ n ^ as # ndarin Banquet at the Palace Hotel, San Francisco. Uibton Coupes Golden Gate m 5^ AmontadiUo ^ Sherry Huitres de Toke, Nouveau Palace m Tortue verte an permarten ^ # § -H- St W Hi j^ M 51 Hors d'oeuvres assortis j¥oc( Demi tasse liver, rolls or toast, coffee. ,„,. ..^ „ , ,. .,,, i ,. I 1 i ^yh^te Rock No. — JO cents: Cereal and cream, two eggs, boiled or fried, toast or roils, coffee. ^ No. 7 — 35 cents : Fried fish, German fried po- tatoes, rolls or toast, coffee. St. Patrick's day menu at the Thomson. Kane, Pi No. 8 — 35 cents : Apple or orange, two ei;:gs. * boiled, fried or plain omelette, toast or rolls, hot Irish introduction cakes, coffee. Gaelic gruel Tlpperary starcblets No. 9 — 40 cents : Apple or orange, pork sau- Kilkenny shots Kerry sticks Shilahlahs sage, German fried potatoes, roils or toast, hot Shannon lengths Dublin paste coffee. ' Irish blarney with, emeralds No. 10 — 50 cents : Apple or orange, fried pork O'Keilly's delight chops, German fried potatoes, rolls, hot cakes, Banshees on a raft coffee. Colleen bawn's favorite No. 11 — 50 cents: Apple or orange, small steak, Killarney sparkle German fried potatoes, roils or toast, hot cakes, Kaffierty's st.indard coffee. County Clare turkey, St. Patrick's style No. 12 — 50 cents : ,\pple or orange, mutton Hibernian salad chops (two), German fried potatoes, hot cakes. Boiled murphys Mashed spuds rolls, coffee. Irish moss Slirabout No. 13 — 5(1 cents: Apple or orange, smiill steak. Fairy wands German tried potatoes, fried or hoiii'd eggs, rolls, Donegal sprite coffee. Erin sweets Corkonian mix Galway mush No. 14 — 50 cents: Apple, orange or cereal, Refrigerated blarney Muldoon bacon or ham and eggs, German frh-d potatoes. Blarney stones Celtic morsel rolls, hot cakes, coffee. Emerald aftermath 84 Breakfast card Denver & Rio Grande dining car: Imperial skinless figs 25 Orange marmalade 20 Assorted fruit 20 Grape juice 20 Stewed prunes 20 Toasted corn flakes with cream 20 Oatmeal with cream 20 Grape nuts with cream 20 Cream of wheat with cream 20 Codiish cakes with bacon 40 Broiled or boiled salt mackerel £0 Sirloin steak [for one] 80; with bacon 90; with mushrooms or French peas 1.00 Extra sirloin steak [for two] i 50; with ba- con 1.75; with mushrooms or French peas 1.80 Luncheon card of a Denver & Rio Grande din- ing car: Caviar 35 Ripe olives 20 Melon mangoes 15 Cold ham 40 Cold ox tongue 40 Luncheon salmon 40 Sardines 35 Boston baked beans, hot or cold with brown bread 25 Imported frankfurters with potato salad 40 Chicken salad 50 Potato salad 25 Potatoes — mashed 10; boiled 10; hashed browned, or lyonnaise is; au gratin 25 Green peas 20 French peas »s Asparagus on toast 35 Mutton chops 60; with bacon 70; ,, , „ .. with French peas 85 Vienna 10 Boston brown 10 Graham 10 Broiled or fried ham 40 Broiled or fried bacon 40 Ham and eggs 50 Bacon and eggs 50 Rasher of bacon with meat or fish order 15 Boiled, fried or scrambled eggs 25 Poached eggs on toast 45 Plain omelette 30; with ham, cheese or jelly 45 Shirred eggs 30 Spanish or mushroom omelette 45 Potatoes, baked or French fried 10; hashed browned, or lyonnaise 15; au gratin 25 Rolls 10 Vienna bread 10 Corn muffins 10 Dry or buttered toast 10 Milk toast 20 Wheat cakes with maple syrup ao Coffee, per cup 10; pot for one 15 ; pot for two 23 Tea, English breakfast, green, oolong, per pot 15 Cocoa with whipped cream 15 Horlick's malted milk 15 Milk per glass 10 Cream per glass 20 Service Outside of Dining Car 25c Extra Dry or buttered toast 10 Milk toast 20 Cream toast 25 Neapolitan ice cream 15 Assorted cake 10 Imperial skinless figs 25 Orange marmalade io Fruits, in season 20 Sliced Hawaiian pineapple 20 Assorted preserves 20 Strained honey ij Roquefort cheese with toasted crackers 25 Coffee, per cup 10; pot for one 15: pot for two a^ Cream toast 25 Tea, English breakfast, green or oolong, per pot 13 Cocoa with whipped cream 15 Milk per glass 10 Cream per glass 20 Steaks if desired Service Outside of Dining Car 25c Extra SPECIAL Grape fruit 15-25 Sliced oranges 1525 Stravybetries with cream 25 Stewed prunes 20 Boiled rice 20 Oatmeal— cream - 20 Skinless figs 25 Fried mountain trout, bacon 60 Broiled salt mackerel maitre d'hotel 50 Grilled mutton chops on toast 60 Broiled or fried spring chicken 60 Fried sweetbreads with mushrooms 50 Calf's liver and bacon 45 Minced ham scrambled with eggs 45 Roast beef hash. Southern style 45 Jelly omelette 45 French toast, maple syrup 25 SPECIAL Spring vegetable soup ao Radishes 15 Cucumbers 2S Baked salmon, parsley sauce SO Fried shad roe, bacon 60 Broiled squab, currant jelly 60 Boiled ham and cabbage SO Roast leg of veal, dressing 50 Irish stew, Dublin style 45 Cold imported frankfurters 40 Stringless beans - 20 Sugar corn 20 Lettuce and tomato salad, dressing 35 Rhubarb pie Neapolitan ice cream 15 Assorted cakes 10 Roquefort cheese, toasted crackers 25 The a la carte luncheon card of the Alamo, Colo- rado Springs, has printed at the foot a menu (changed daily) of which th is i s a sample. Special 40 cent lunch served to-day. Saxony soup German pot roast with noodles Steamed potatoes Bean salad Pie or sherbet Coffee or buttermilk Xew Year's eve at the Cadillac, Detroit : Cape Cods Celery Essence of chicken, whipped cream Olives Deviled crabs, pompadour Champagne punch Grilled jumbo squab au cresson Asparagus tips, vinaigrette Xesselrode pudding Assorted cake Brie cheese Biscuit Coffee 85 Exposition of Modified American Plan. At the meeting of the Iowa State Hotel Asso- ciation in Des Moines last February, F. P. Burk- ley, owner and proprietor of the Burkley-Imper- ial Hotel of Iowa City, told of the "Modified American plan" which he had adopted some four years ago, and by which he had eliminated much of the wasteful attribu'.es of the old style Ameri- can plan hotel of the $2.00 a day class. Mr. Burkley said he had adopted the modified American plan for the simple purpose of con- ducting his hotel along business lines; to sell his wares as a merchant sells goods, according to quantity and value, and with the view to making a reasonable profit on all his patrons, rather than to make good profit on some and lose on others. After listening to Mr. Burkley, the editor went to Iowa C'ty to see how he did things. And the visit was worth while. * * * The main dining room was built to take care of the catering business a college town usually has. The room is 65 by 50 feet, with ceiling 20 feet high, and a dome in the center. The four corners of the room can be partitioned off at will with ac- cordion partitions of walnut wocd, making four small dining rooms, each 20 by 13 feet, and still leaving seating capacity for 150 in the main din- ing room. The total seating capacity is for 350. * * * In this room only table d' hote meals, ban- quets, and what may be called the American plan guests, are served. The American plan menu is restricted with the words "choice of" as per sample menu herewith reproduced. The skele- ton card is printed as shown in Roman type in the illustration, and the date and dishes are either written in by hand or by typewriter. In the illustration, (which is for Luncheon, fifty cents,) there is choice of one meat and one en- tree. The portions served are generous — larger than for the average $2.00 a day hotel meal; and while the guest is restricted as to variety, it is made up in quantity. Mr. Burkley says that occasionally he has a patron who complains of lack of variety, but that the card seems to satisfy the majority. "Of course," he said, "the cus- tom of permitting the guest to order everything from the bill, that has been in vogue all these years, is hard to overcome single handed; but if the hotels in general will adopt the limited menu, I believe the $2.00 a day hotel can be rua LUNCHEON February 25 SOUP Scotch broth RELISHES 1 Sweet pickles or olives CHOICE OF ONE ME.-VT MEATS 1 1 Roast of beef or Roast veal with dressing CHOICE OF ONE ENTREE 1 ENTREES J Fried trout, or 1 1 HOT AND COLD j Boiled tongue, or 1, Macaroni with tomato J VEGETABLES M ashed potat oes Corn SALAD Onion salad DESSERTS 1 Chocolate pie AND \ Fig pudding DRINKS i Caramel ice cream i J American or Swiss cheese Cake Coffee Tea Cocoa 86 with more profit to the proprietor and satisfac- tion to the patrons than under the old style American plan way." Mr. Burkley has a small dining room for peo- ple who wish to eat on the European plan, and his bill of fare for this restaurant is a noveliy on account of its brevity. We reproduce a typical card. The skeleton has printed on it the stand- ard dishes served all the time, (those in the illus- tration in Roman type), and the center is ruled ofi for the dishes of the day or meal; and these dishes are customarily the same as those served in the American plan diniog room. The pricing illustrates how inexpensively a guest can live at the Burkley-Imperial on the European plan. The rooms rent from 75 cents to $1.50. Mr. Burkley says that previous to his making the change his provision bills averaged about a thousand dollars a month, and under the modi- fied American plan, averaged about $600. "I think I lost some trade at the beginning," he said, "but not enough to offset the gain from waste; and I believe the new plan has brought me some new business that I might not have had otherwise. I would like to see this plan become more general." Tenderloin Steak 25 Rib Steak 20 Small Steak 15 A LA CARTE Eggs 15 and 20 Porter House Sieak Si. 00 Pork Chops 20 Ham or Bacon 20 Omelette 25 Oysters 25 and 35 Tomatoes 10 Lettuce 10 Cold Ham 15 Sardines is Pie 05 MENU Corn meal mush 10 Eoast beef 20 Ve al cut let 20 Oyster fritter 15 Beef c r oque 1 1 e 15 Potato sal ad 10 Appl e fritter 10 Ice ere am 10 Olives 10 Celery 10 Dill Pickles 05 Lobster Salad 30 Chicken Salad.... 25 Dry Cereals to Egg Sandwich 10 Coffee 05 Peanut Sandwich 10 Cake 05 Cocoa OS Tea 05 Ham Sandwich 10 Olive Sandwich 10 Milk 05 Lumbermen's banquet. St. Anthony, San Antonio : Canape diplomat Celery Olives Radishes Blue points mignonette Strained gumbo file. Louisanais en tasse Medallion of jumbo white fish, au chablis Pomme naturel Breast of broilers en canape. St. Anthony Pomme rissole Tomato frappe mayonnaise Fancy ice cream Petits fours RoQuetort Moka Martini cocktail Haute Sauterne Liqueurs Cigars Cigarettes FOR LINCOLN'S BIRTHDAY MENUS. A unique and pleasing feature of the Lincoln birthday menu cards ot the Post Tavern in Battle Creek, Mich., was a card attached to the upper part of the menu bearing a portrait of Abraham Lincoln, and on it inscribed a Lincoln maxim. There were different maxims for different cards, among them the following : "A man's actions should be open to all the world." "Stand with anybody who stands right; and part with him when he goes wrong." 'T never was so discouraged but I could find time to laugh." "I regard a lie as the subterfuge of a coward. A lie is never a necessity ; it is an expediency." "I believe a man's best helper is himself." "I like the man I can see through. He don't worry me." 87 THE BLACKSTONE GLASSWARE: (Illustrating- the. dlKerent shapes.) i, Cut stem cocktail ; 2, Cafe Par- fait; 3. Saucer champaene; 4, Lemonade; 5. Hot whisky; 6, Hollow stem champairne; 7. Claret; red hock; green hock; 8, Wine ; 9. Sherry; 10, Creme de menthe; 11. Beer goblet; 12, Ritz champagne; 13 Collins; 14. California cocktail; 15, Tall brandv; 16, Water goblet; 17, Tall champagne; 18, Old fash- ioned whiskey; ig. Whiskey; 20. Egg glass; 21, Champaene tumbler; 22. Water tumbler; 23. High ball; 24 Pousse cafe; 25, Pony brandy; 26, Bitter bottle; 27, Decanters, }^ pint, pint and 2 pints; 28, Handled decanters, pint and 2 pints; 29, Oil bottle. 88 ILLUSTRATION OF PIECES TYPICAL OF DINING ROOM AND BED ROOM CHINA SERVICES SUPPLIED THE BLACK- STONE BY ALBERT PICK * CO. : I. CUT GLASS STEIN JEWELED ; 2. BRUSH AND COMB TRAV FOR BED ROOM DRESSER; 3, RESTAURANT PITCHER; i, HATPIN HOLDER FOR BEDROOM DRESSER; 5, GOLD BANQUET SER- VICE ; 6. CAFE BRULE GOLD AND PINK SERVICE; 7. GOLD AND PINK BANQUET SERVICE. (ON OPPOSITE PAGE THE BLACKSTONE GLASSWARE PATTERNS. COURTESY OF ALBERT PICK & CO.) The Blackstone Wine List. This wine list has been reprinted in condensed form. Figures to the left indicate bin nunabers. Figures at the end of the line (and following ab- breviations) indicate price in dollars and cents. ABBRKYIATIONS ; mag., magnum ; b.. bottle ; H b-i half bottle; spl., spilt; pit., pitcher; >.j pit., half pitcher ; d., driuij ; p., pony. VINTAGE CHAMPAGNES Direct Importations from the Eiir/Ush ilarUet. 1. Pol Roger, 1SS4, extra dry, b. 10. 2. rommerv & Greno, l.s02. vin nature, b. l b. 2.50. Moet & Chandon, white seal, b. 4.25, % b. 2.25. Montebello, brut, b. 4.50. i/, b. 2.25. Mumm, G. H., selected brut, b. 5, 14 b Krug 9 25 2.50. 2.511, 4.25, Mumm, G. H., cordon rouge, b. 5. i(. b. Mumm, G. IT., extra dry, mag. 8.50, b. 3/2 b. 2 25. spl. 1.25. Piper Heidsieck, brut. b. 4.50, % b. 2.25. Pol Roger, brut, special, b. 4.50, V2 b. 2.25. Pommery & Greno. brut, b. 4.50, '4 b. 2.25. Pommery & Greno. sec, b. 4.25, % b. 2.25. Roederer, Louis, brut, b. 4.50. 14 b. 2.25. Roederer, Louis, carte blanche, b. 4.50, 1/. b. 2.25. Ruinart, brut, b. 4.50, V2 b. 2.25. 89 60. 61. 62. 63. 64. 65. 66. 67. 68. 69. 70. 71. 72. 73. 74. 75. 76. BORBEAUX— EED Wines tnarked * are authentic Chateau BottUmj. Wines marked D will be decanted unless otherwise ordered. D* Chateau I.atour, 1875, grand vin, b. 12. D* Chateau Mouton, Rothschild, 1870, b. 8. D* Chateau Mouton, Rothschild, grand vin 1877, b. 8. D* Chateau Leoville, 1874, b. 7. D» Chateau Latour, 1874, b. 6.50. D* Chateau Lafite, 1887, b. 5. D* Chateau Lalour, 1893, b. 4. D* Chateau La Mission, haut brion, 1893, b. 4. D* Chateau La Rose Sarget, 1899, b. 3. D* Chateau D'Issau, 1899, b. 3, 1/2 b. 1.50. Chateau Beychevelle, 1893, b. 2.50, 1/2 b. 1.35. Chateau Pontet Canet, 1899, b. 2.50, % b. 1.35. Chateau Lamairiue, 1899, b. 2. Cra Moulin du Cadet, 1904, b. 2, 1/2 b. 1. St. Estephe, 1899, b. 1.75, 1/2 b. .90. St. Julien, 1904 (Blackstone cellars), b. 1.50, Ya b. .75. Medoc, 1904 (Blackstone cellars), b. 1, % b. .50. BORDEAUX— -WHITE 80*. Chateau "i'quem, 1884, grand vin, Etampe, b. 6. 81*. Chateau Yquem, 1893, Marquis de Lur Saluce, b. 6. 82*. Chateau Yqiiem, 1887, grand vin, b. 4. 83*. Chateau Yquem, 1899, b. 4, 1/2 b. 2. 84*. Chateau Suduirant, 1884, b. 3.50. 85*. Chateau Latour Blanche, 1893, b. 3. 86*. Haut Sautevnes, 1893, b. 2.75, V2 b. 1 40. 87*. Chateau Suduirant, 1904, b. 2.50, 1/2 b. 1.25. 88. Haut Sauternes, 1899, b. 1.75, Haut Barsac, 1899, b. 1.75. Barsac, 1904, b. 1.75, y- b. .90. Graves, 1899, b. 1.50, y^ b. .80. Chateau Cerons, 1904 (Blackstone cellars), b. 1.50, % b. .80. Sauternes Buperieure, 1904 (Blackstone cel- lars), b. 1.25, 1/2 b. .60. Sauternes, 1904 (Blackstone cellars), b. 1, 1/2 b. .50. BURGUNDIES— RED D Clos de Vougeot, 1889, b. 5. D Beaune-Grevcs, 1804, Enfant Jgsus, b. 4, 1/2 b. 2. D Chambertin. 3 893, grand vin, b. 4. D La Tacbe Romance, 1893, b. 3.00. Chateau du Clos de Vougeot, grand vin 1906, b. 3.50. 105. Chambolle Musigny, 1906, b. 3, Vi b. 1.50. Gevrais Chambertin, 1900, Casetier St. Jacques, b. 2.50, % b. 1.30. Pommard, b. 2, 1/2 b. 1. Macon, b. 1.50, 1/2 b. .75. Chambertin, sparkling, b. 4, % b. 2. 110. Pommard, sparkling, b. 4, % b. 2. BERGUNDIES— WHITE 111. Chablis Moutonne, 1893, b. 3, V2 b. 1.50. Montrachet, 1906, b. 3. Chablis, b. 2, % b. 1. Montrachet, sparkling, b. 4, % b. 2. Chablis, sparkling, b. 4. Burgundies Nos. lOi-105-106 are especially recommended. These wines are unexcelled for finesse, flavour and bouquet, purchased from the grower and directly imported hij "The Blackstone." RHINE WINES 120. Johannisberger, cabinet imperial, 1893, b. 12. 121. Marcobrunner Cabinet, 18U8, b. 10. 122. Steinberger Cabinet, Kaiser wein, auslese, 1893, b. 10. Johannisberger Schloss. auslese, 1S03, Prince Metlernieh's (.'abinet, b. 10. Steinberger Cabinet, auslese, 18!)-"1, b. 10. Kudesheimer Zollhaus Bceren, auslese, 1886, Prin.^e Bismarck wein, b. 8. 126. Steinberger Cabinet, 1884, original bottling roval domain, b. 8. 127. Riidesbeimer Rottland, 1893, b. 6. 128. Llebfraumilch, ISn.'!, auslese, b. 5. 129. Marcobrunner, 1893, ausbruch, b. 5. 130. Rauenthaler Rothenberg, 1893, auslese, b 5. 131. Bismarck, 1904, b. 4, Vs b. 2. Marcobrunner, 1900, auslese. b. 4, % b, 2. Forster Jesuitengarten, 1900, b. 4. " 90. 91. 92. 93. 94. 100. 101. 102. 103. 104. 106. 107. 108. 109. 112, 113 134 110, 123. 124. 125. 132 133, 134. 135. 136. 137. 138. 139. 140. 145. 150. 151. 152. 153. 154. 155. 156. 157. 158. 159. 160. 165. 166. 167. 170. 171. 172. 173. 174. 175. 180. 181. 182. 183. 184. 185. 186. 187. 190. 191. 192. 193. 194. 195. 196. 197. 198. 199. 200. 201. 202. 203. 204. 205. 206. 207. 208. 210. 211. 215. 216. 217. 220. 221. 222. 223. 224. 225. 226. 227. Llebfraumilch, 1900, b. 3, V2 b. 1.50. Hochheimer, 1900, b. 2, % b. 1. Riidesbeimer Engerweg, 1904, b. 2, % b. 1. Niersteiner Kranzberg, 1904, b, 2, % t. 1. Laubenheimer, 1904, b. l..">0, % b. .75. Bodenheimer, 1904 (Blackstone cellars), b. 1, 1/2 b. .50. Steinwein Boxbeutel, 1893, b. 3. Cabinet, extra dry, sparkling, b. 3.50. MOSELLE WINES Zeltinger Schlossberg, 1900, feinste, auslese, b. 5. Dom Avelsbacher, 1904, auslese, b. 5. Berncasteler Doctor, 1904, pink seal, b. 4. Scharzhofberger Imperial, 1893, b. 4. Brauneberger, Hasenlaufer, 1904, b. 3. Bocksteiner, 1906, b. 2.50, V2 b. 1.25. Erdener Treppchen, 1900, b. 2.25. Piesporter Auslese, 1904, b. 2, % b. 1. Brauneberger, 1904, b. 1.50, V. b. .80. Zeltinger Superieure, 1004, b. 1.50, % b. .80. Caseler, 1904 (Blackstone cellars), b. 1, '/a b. .50. Cabinet, sparkling, b. 4, % b. 2. Gold Cap, extra dry, sparkling, b. 3.50. Moselle Muscatel, sparkling, b. 3.50, i/4 b. 1.75. MADEIRAS Crown Royal Solera, 1792, oldest wine in Madeira, b. 10. Grand Old Solera, 1830, extra choice, b. 8. Solera, 1851, big generous wine, b. 5. Old Bual, 1835, very fine rich wine, b. 4. Sercial Special, choice and dry, b. 3.50. Leacocks Special, rich and lull bodied, b. 2. PORTS Red Seal, 1834, rich full body, b. 8. Old Crusted, 1873, rather dry, b. 8. Old Crusted, 1881, light & medium dry, b. 7. Old Tawney, 1847, fine big wine, b. 6.50. Oporto, 1827, most choice royal, b. 5. Special White, rich and fruity, b. 4. Special Red, extraordinary, b. 3.50. London Dock, rich and old, b. 2. SHERRIES Pale Golden, beautiful flavor, from Marlbor- ough House cellar, b. 10. Pale Golden, bottled in 1880, from cellars of St. James Palace, b. 10. Solera Oloroso, pale and dry, from Solera of 1802, b. 6. Palma, 1878, medium dry, b. 5. Solera Oloroso, 1860, rich and fruity, b. 4. Old East India, rich and fruity, b. 3. Amontillado, old and dry, b. 3. Sack, dry and delicate, b. 3. Topaz Special, soft and pale, b. 2. Vino de Pasto, light and medium dry, b. 2. COGNAC Barton & Guestier, Vierge 1827, b. 15, d. 1. p. .7.5. Cusenier & Co., 1820, grande fine cham- pagne, b. 12. d. .To, p. .50. Joblt & Co., 1848, fine champagne, b. 7.50, d. .50, p. .35. Otard Dupuv, 1880, b. 6, d. .50, p. .35. Waldorf ***, very old, b. 3, d. .35, p. .20. Martell & Co., ***. b. 3, d. .35, p. .20. Fine champagne, 1890 (Blackstone importa- tion), b. 3, d. .30, p. .20. FRUIT BRANDIES Apple, b. 2. d. .15. Peach, b. 2, d. .15. RUMS Jamaica, red heart, b. 2. St. Croix, b. 2. SYRUPS Grenadine, b. 1 50. Groseilles, b. L.^.O. Raspberry, b. 1.50. GINS Booth & Co., old Tom. b. l.To. Booth & Co., high and dry, b. 1.75. Gordon & Co., old Tom. b. 1.75. Gordon & Co., dry, b. 1.75. Tanqueray, dry, b. 1.75. Nicholson, dry, b. 1.75. Plymouth, b. 1.75. Vicker's, dry, b. 1.75. 90 2.50, .20. .30. 228. Waldorl' Astmia, di-y, b. :..'>!). 2L"J Sloe Gin, b. 2.50. 230. De Kuyper, Holland, b. 2.50. BOURBON WHISKIES 240. Edgeland, :SSn. private stoclj, b. .■l.r>0, d. .33, 241. Edgeland, LH'.r.',. private stock, b. 3, d. .30. 242. Edgeland, 1S97, private stock, b. 2.50, d. .25. 243. Edgeland, limii, private stock, b. 2, d. .20. 244. Edgeland, 1'J(I2, private stock, b. 1.75, d. .15. EYE WHISKIES 245. Edgeland, 1902, private stocli, Maryland, b. 2, d. .20. 24G. Edgeland, l'.ni2. private stock, l*ennsylvania, b. 2, d. .20. We heg to call the attention of our patrons to tlie above Wlnsl;ics. iiliich ive offer under, our private brand of Edgeland Bourbon and Edgeland Rye. These Whiskies are of the very Mghast type and quality, especially selected for, and bottled by '-The Blackstone." BOURBON WHISKIES BOTTLED IN BOND 247. Old Crow, b. 2, d. .15. 24,S. WaterflU & Frazier, 1). 2, d. .15. 240. Hermitagr. b. 2, d. .15. 250. National Club, b. 2, tl. .15. 251. Old Taylor, b. 2, d. .15. 252. Old Jim Gore, b. 2, d. .15. 253. Old Judge, b. 2, d. .15. MISCELLANEOUS WHISKIES 255. National Club, red label ■ bourbon, b. d. .25. " 25C. C. & G. Old Reserve bourbon, b. 2, d. 257. Highspire, rve, b. 2. d. .20. 25S. C. & G. Old Reserve, rye, b. 2, d. .20. 250. Old Fitzgerald, rye, b. 2, d. .20. SCOTCH WHISKIES 270. Dawson's Old Curio, b. 3, d. .25. 271. King William, V. O. 1'., b. 3, d. .25. 272. Haig & Haig. pinch bottle, b. 3.50, d. 273. McCallum's Pertection, b. 3, d. .25. 274. Walker's Old Highland liqueur, b. 3. d. .25. 275. Dewar's extra special liqueur, b. 3, d. .25. 276. Walker's Kilmarnock, b. 2, d. .20. 277. Usher's Special Reserve, b. 2, d. .20. 278. Dawson's Perfection Special, b. 2, d. .20. 279. Black and White, b. 2, d. .15. 250. Wm. Williams & Sons V. V. O., b. 2. d. .15. 251. King George, gold label, b. 2.50, d. .20. 282. Queen Anne, b. 2.30. d. .20. 283. Blackstone Special, old vatted, b. 2, d. .15. IRISH WHISKIES 285. John Jameson & Son, ***, b. 2, d. .20. 2S0. Old Bushmill, b. 2, d. .20. 287. Comber, 10 years old, b. 2, d. .20. CANADIAN -WHISKEY 288. Hiram Walker & Sons, b. 2, d. .20. TONICS AND APPETIZERS 290. Dubonnet, b. 2. d. .2ii. 291. Vin Iilariani, b. 2, d. .20. 292. Vermouth (Italian), b. 1.5C. d. .15. 293. Vermouth (French), b. 1.50, d. .15. BITTERS 300. Boonekamp, b. 2.25. 301. Amer Picon, b. 2. 302. Fernet Branca, b. 2. 303. Orange, b. 2. 304. Pepsin, b. 2. 303. Pevchaud, b. 1.50. 306. Calisaya, b. 1.50. 307. Hostetter's, b. 1.50. 308. Celery, b. 1. 309. Angostura, b. 1. LIQUEURS 310. Absint'JS. green and white, b. 3, p. .25. 311. Apricotirie, b. 3, p. .25. 312. Apricot Brandy, Hungarian, b. 4, p. 313. Anisette, h. 3, p. .25. 314 Benedictine, b. 4. p. .25. 315. Chartveux, green, b. 4, p. 25. 316. Chnrtreux, yellow, b. 4, p. .25. 317. Cherry Cordial, Swedish, b. 3, p. 23 318. Creme de Cacao, b. 3, p. .25. .30. 319. Creme de Cassis, b. 3, p. .23. 320. Creme de Menlhe, green, b. 2.50, p. .25. 321. Creme de Menthe, white, b. 2.50. p. .25. 322. Creme de Menthe, ruby, b. 3, p. .25. 323. Creme de Mandarine, b. 2.50, p. .25. 324. Creme de Mandarinette, b. 4, p. .30. 325. CrSme de Noyeau, b. 2.50, p. .25. 326. , Creme de Mocca, b. 2.50, p. .25. 327. Creme de Th«, b. 2.50, p. .23. 328. Creme de Hose, b. 3, p. .25. 329. Creme de Violets, b. 2.50, p. .23. 330. Curacao, brown, b. 3, p. .25. 331. Curacao, white, b. 3, p. .25. 332. Curacao, fine champagne, b. 4, p. .30. 333. Eau de Vie de Dantzig, b. 3, p. .25. 334. Eau de Vie de Marc, b. 3, p. .25. 335. Grand Marnier, large bottle, b. 4.30 p. .25. 336. Kiimmel Gilka, b. 3, p. .25. 337. Kiimmel AUnsh, b. 3, p. .25. 338. Kirschwasser, b. 3.50, p. .25. 339. Maraschino. Holland, b. 3, p. .25. 340. Maraschino, French, b. 3, p. .25. .•!41. Parfait d'Amour, b. 3. p. .25. 342. Strawberry Liqueur, b. 3.50, p. .23. 343. Blackberry Cordial, b. 2, p. ,ld. IMPORTED ALES AND STOUTS 350. Bass Ale, dog's head, V2 b. .30, spl. .20. 351. Bass .\le, white label, % b. .30, spl. .20. 352. McEwan's Scotch Ale, V> b. .30. 353. Guiness Stout, dog's hea'd, Vi b. .30, spl. .20, BEERS ON DRAUGHT 355. Pilsener. imported, pit. .75. V, pit. .40. 356. Muenohener, imported, pit. .75, ¥> pit. .40. 357. Michelob. Anheuser-Buscb, pit. 60, % pit. .30. IMPORTED BEERS— BOTTLED 360. Wiirzburger, b. .30. 361. Pilsener, b. .30. 302. Muenchener, b. .30. DOMESTIC BEERS— BOTTLED 370. Budweiser, b. .20. 371. Blatz Private Stock, h. .20. 372. Edelweiss, b. .20. 373. FalstatE, b. .20. 374. Hofbrau, b. .20. 375. Lemp's Extra l*ale, b. .20. 370. Old Stvie Laaer, b. .20. 377. Pabst Blue Ribbon, b. .20. 378. Schlitz Pale, b. .20. 379. Malt Marrow, b. .20. CIDER Golden Russet, b. .50, 1/2 b. .23. MANUFACTURED BEVERAGES- IMPORTED Ginger Ale, C. cSt C, i4 b. .25, spl. .15. Club Soda. C. & C, %'b .25. spl. .15. Sarsaparilla, Schwepp's, ',- b. .25. MANUFACTUHED BEVERAGES- DOMESTIC Ginger Ale, Delatour, y^ b. .15. Sarsaparilla. Delatour, V2 b. .15. Club Soda. Delatour, % b. .15. Lemon Soda, Delatour, % b. .15. MINERAL WATERS— IMPORTED Apollinaris, b. .40. % b. .25, spl. .15 Apollinaris. in jugs, b. .40, 1., b. .25. Vichy Celestins, b. .50, i.j b.'.2o. German Selzer, ober selters, b. .40, V- b. .'. 5. Rbens, V2 b. .25. Perrier, V2 b. .25, spl. .15. MINERAL WATEkS— DOMESTIC Londonderry Lithia, \-^ b. .25, spl. .15. White Rock, b. .40, ^-2 b. .23, spl. .15. Bokert, table tonic water, b. .40. V> b. .25, Poland, still, 1/2 .gallon .60. b. .40. BuSEalo Lithia, % gallon .60. APERIENT WATERS 420. Apenta, still, b. .50. 421. Apenta, sparklin.c, spl. .15. 422. Congress, li b. .25. 423. Hathorn, Mi b. .25. 424. Hunyadi Janos, b. .50. 425. Pluto, concentrated, spl, .15. 42(5. Red Raven, spl. .15. SSO. 385. 386. 387. 390. 391. 392. 393. 400. 401. 402. 403. 404. 405. 410. 411. 412. 414. 415. 91 PATTERNS IN HILVEK BSPEClALLr JJKSIGNKU b'OU THB iJLACKSTONM, CHICAGO, B? Tim GORHAM CO. 02 BORLEY &C0 S. G D. A. FRENCH CHINA OF SPECIAL DESIGN FOR THE BLACKSTONE GENERAL SERVICE. CHICAGO SERVED FROM 12 UNTIL 2 O'CLOCK Eggs, Petit Due 50 Braised Short Ribs of Beef, Flamande 1 .00 60 Chicken Hash with Green Peppers, Garnished, en Bordure 1 .25 65 Roast Beef 90 50 Spring Lamb 1 .00 60 Roast Chicken 1.50 80 Assorted French Pastry, 10c. each Strawberry Vacherin 50 Berlin Fritters 30 Cherry Pie 25 Lemon Custard Pie 1 5 Apple Pie 1 5 Cherries 50 30 Strawberries 60 35 Watermelon 50 Apricots 60 35 Elnglish Hot-house Peaches 1 .50 each Belgian Nectarines, each 1 .25 Hot-house Plums, each 20 Kings of Siam 30 California Gem Melons 60c. each Jamaica Mangoes 75 Cuban Mamae Apple 50 30 Blueberries 60 35 Red Raspberries 60 35 Hot House Grapes 2.00 Malaga Grapes 75 40 Saturday. June 4, 1910 BI'RLEY & COS GERMAN CHINA (WHITE & BLUE) FOR THE BLACKSTONE CLUB AND GRILL ROOM. IN THE TOP CENTER OF THIS ILLUSTRATION IS SHOWN PLATE, CUP & SAUCER OFTHE DAINTY TEA SERVICE. 93 ^rcrti/(t$i FRUITS CHICAGO Apricots 60 35 English Hot-house Peaches, each 1 .50 Cherrymoyas 1 .00 Bananas, whole or shced 25 Baked Apples 40 25 Grape Fruit 50 30 Orange Juice 25 Grape Fruit Juice 35 Oranges, each 15 Sliced Orange 20 Malaga Grapes 75 40 Watermelon 50 Cherries 50 30 Winter Bartlelt Pears, each 20 Apples, each 15 Stewed Rhubarb 30 Kings of Siam 30 Sliced Pineapple 30 Strawberries 60 35 Blueberries 60 35 Stewed Prunes 25 Hot house Grapes 2 00 Cuban Melon 1 .25 70 Cuban Mamae Apples 50 30 Calitornia Gem Cantaloupes, each 75 Blackberries 60 35 Jamaica Mangoes, each 75 PRESERVES Cherry. Pineapple, Pear. Peach, Green-gage, Apricot, Strawberry 30 Guava Jelly 30 Red Currant Jelly 30 Bar-le-Duc Jelly 40 Apricot Jelly 30 Honey 30 Figs in Syrup 30 Orange Marmalade 30 Brandied Cherries 50 Brandy Peaches 50 BREAD AND CAKES Assorted Rolls 15 Brioches "Paris" 15 Waffles 30 Croissants 15 Graham Bread 15 Boston Brown Bread 1 5 Rice Cakes 25 Buckwheat Cakes 25 Corn Muffins 15 Toast 15 Milk Toast 25 Cream Toast 40 CEREALS Oatmeal, Hommy, Wheaton Grits, Cream of Wheat, Pettijohn, Toasted Corn Flakes, Shredded Wheat, Grape-Nuts ALL CEREALS WITH CREAM 40 25 EQQS AND OMELETTES Boiled 25 Shirred 30 Fried 30 Fried with Bacon or Ham 45 Plain Scrambled 35 Scrambled — Country Style 40 with Truffles 75 with Mushrooms 60 with Smoked Beef 50 Eggsau Beurre Noir 40 Poached on Toast 35 Omelette- -Plain 35, with Fine Herbs 35, with Tomatoes 50, Bercy 60, Spanish 60 FISH AND SHELL FISH Broiled Spanish Mackerel, Colbert 90 50 Broiled Salt Mackerel, Drawn Butter 80 45 Whitelish 90 50 Broiled Black Bass 90 50 Salt Codfish, Slewed with Cream 75 50 Kippered Herring 40 Salmon Steak, Broiled. Maitre d'Hotel 90 50 Codfish Cakes 50 Striped Bass. Broiled or Saute 90 50 Smoked Salmon. Broiled or Steamed 90 50 Yarmouth Bloaters 45 Brook Trout, Broiled or Saute 1 .00 60 Filet of English Sole 1 00 60 Shad and Roe, Broiled and Saute 90 50 Shad Roe. Broiled or Saute 90 50 STEAKS AND CHOPS Small Steak 75 Sirloin Steak 1.25 Extra Sirloin 2.50 Tenderloin Steak a la Bearnaise 1.75 Porter House Steak 2.25 Broiled Tenderloin Steak 1 .25 Broiled Tenderloin Steak, Bercy 1 50 Lamb Chops 75 50 Mutton Chops 75 40 English Mutton Chop 75 Broiled Veal Chop 90 50 Pork Chops 60 35 Calf's Liver with Bacon 75 40 Broiled Lamb Kidneys 75 40 Canadian Mutton Chop 60 Spring Lamb Chops (2) 90 POULTRY Broiled Squab Chicken on Toast 1.00 Broiled Royal Squab with Cress 1.25 Broiled Chicken 1.50 80 MISCELLANEOUS Sweetbreads on Toast 1 .25 65 Lamb Hash 90 50 Corned Beef Hash with Poached Eggs 90 50 Corned Beef Hash 75 40 Chicken Hash with Cream 1 00 60 Broiled Ham 75 40 Roast Beef Hash with Green Peppers 1 .00 60 Chipped Smoked Beef with Cream 90 50 Calf's Brains au Beurre Noir 70 40 Broiled Pig's Feet 80 45 Broiled Bacon 40 Broiled Sausages 80 45 Honeycomb Tripe, Broiled 80 45 POTATOES Mashed 25 Baked 20 Boiled 20 French Fried 25 Sau'ees 25 Lyonnaise 25 Saratoga 25 Hashed Brown 25 Hashed in Cream 25 Julienne 25 Fried Sweet Potatoes 30 TEA, COFFEE, ETC. Coffee : Blackstone Special, Mandheling, Java and Arabian Mocha 35 25 Turkish 25 Demi Tasse 15 Cocoa, Broma or Chocolate with Cream 35 Tea: Blackstone Special, English Breakfast, Oolong, Ceylon, Young-Hyson, Japan, Orange Pekoe 35 25 Arcady Farm Certified Milk, bottle 15 Bulgarian Sour Milk, bottle 15 Hawthorne Farm Buttermilk 1 5 Horlick's Malted Milk 20 An extra charge of ten cents on all items of fifty cents or over, and five cents on all items under fifty cents will be made when served in private room. 94 ? tnmt Little Neck Clams 30 Clam Cocktail 35 CHICAGO Souf5 "tittrees 5\ottsts Salads Vegetables ♦E0I6 TEntremets Sherbets "See Cream TFrulls Celery 50 30 Tomato, N^va 75 Beluga Caviar 1.75 90 Queen Olives 25 California Olives 20 Assorted Relishes. Bel levue 50 Grape Fruit, Supreme 75 Small Fresh Mushroom Patties in Cream 1.00 60 Chicken Consomme 60 35 Chicken Gombo 75 40 Consommi Bariatinsky 60 35 Bisque of Lobster, Cardinal 75 40 Cream of Rice a la Heine 75 40 Menesira an Parmesan 60 35 Puree of Lentils, Frankfurt Style 60 35 BoiledHalibnl, Anchovy Sance 1.00 60 Braised Salmon, Chambord 1.25 65 Brook TronI a la Meoniere 1.00 60 Fried Cisco, Sauce Ravigotte S5 45 Broiled Escallops of Pompano a la Beamaise 1.00 60 Scallops a la Poulette 1.00 60 Whitefish au Vin Blanc 90 50 Stuffed DevUed Lobster 1.25 65 Terrapin, Maryland or Baltimore 3.50 1.75 Mignons of Filet of Beef, Modeme 1.50 80 Braised Loin of Veal, Salvandy 90 50 Boned Spring Chicken en Cocolte a la Bonne Femme 1.50 Blanquettes of Lamb with Curried Rice 1.00 60 Monsseline of Chicken, Dachesse 1.25 Sweetbreads with Sorrel 1.50 80 Braised Virginia Ham in Essence, St Germain 1.25 65 Fresh Mushrooms under Cover 1.50 80 Broiled 1.25 65 Cb^^se (Coffee I3ea TEtc. Roast Chicken 1.50 80 Broiling Duckling 2.50 1.25 Squab Guinea Chicken 1.50 Royal Squab 1.25 Kuast Beef 90 50 Spring Lamb 1.00 60' Alma 1.00 60 Lettuce and Tomato 60 35 ; Blackstone 1.00 60 Lettuce 50 30 Vegetable 75 40 Lobster 1.25 65 Chicken 1.25 65 Crab 1.25 65 Romaine 60 35 Green Com 50 30 New Asparagus 75 40 Spinach 50 30 New Peas 75 40 New Carrots 50 30 Mashed Turnips 40 25 Squash 50 30 Parsnips 50 30 New String Beans 60 35 Cauliflower 60 35 Stuffed Tomatoes or Peppers 60 35 Artichoke 50 New Beets 50 30 Egg Plant 50 30 New W ax Beans 50 30 Potatoes: Boiled 20 Baked 20 Mashed 25 Sautdes 25 Fried 25 Souffldes 40 Pat^ of Goose Livers 1.50 80 Tongue 75 40 Boned Capon with Jelly 1.50 80 Chicken and Ham Pie 1.00 60 Beef k la Mode 75 40 Roast Beef 90 50 Spring Lamb 1.00 60 Virginia Ham 1.00 60 Assorted Meat 1.25 75 Apple Dnmpling, Hard and Rhum Sauce 40 Cherry Pie 25 Berlin Fritters 30 Any Cordial Flavor 35 Vanilla 25 Chocolate 25 White Wine Jelly 50 Apple Pie 15 Any Fruit Flavor 25 Coffee 25 Pistachio 25 Fresh Strawberry 30 Raspberry 25 Nesselrode 35 Tutti Frutti 35 Biscuit Glac^ 35, Tortoni 35 Neapolitan 30 Coupe St. Jacques 50 Caf^ Parfait 30 Peach Melba 60 Pudding neurette 50 Assorted Cakes 25 Hct-house Plums, each 20 Strawberries 60 35 Oranges 15 Kings of Siam 30 Grape Fruit 50 30 Hot-house Grapes 2.00 Winter Bartlett Pears 20 English Hot-house Peaches 1.50 each Stewed Rhubarb 30 Apricots 60 35 Cherries 50 30 Watermelon 50 Cuban Mamae Apple 50 30 California Gem Melons 60 each Jamaica Mangoes 75 Blueberries 60 35 Malaga Grapes 75 40 Red Rasp berries 60 35 Belgian Nectarines, each 1.25 HerkimerCounty25 Stilton 30 Roquefort 30 Camembert 30 Brie30 GurgonzolaSO Blackstone Special, Mandheling. Java and Arabian Mocha 35 25 Turkish Coffee 25 Demi I'asse 15 Cocoa, Hroma or Chocolate 35 Blackstone Special, English Breakfast, Oolong, Ceylon, Young Hyson, Japan, Orange Pekoe 35 25 Arcady Farm Certified Milk, bottle 15 Hawthorne Farm Buttermilk 15 Horlick's Malted Milk 20 Bulgarian Sour Milk, bottle 15 HALF PORTIONS SERVED TO ONE PERSON ONLY An additional charge of ten cents on all items of fifty cents or over and five cents on all Items under fifty cents will be made when served in private rooms SATURDAY, JUNE 4, 1910 95 The Richelieu Catering Company's Catalog. A Book That Reflects the Acme of Epicurean Selection. Copyright 1908 by Richard Ostenrieder. (Refiroduccd from The Hotel I\Ionthly of April, iqoS.) By permission of Mr. Richard Ostenrieder, general manager of the Richelieu Catering Co. and the Hofbrau and Edelweiss Restaurants of Chicago, we print in this issue, in a con- densed form, the Riche- lieu Catering Company Catalog, Copyrighted. This catalog, in the original occupying 64 pages of a handsomely bound book, is the most complete of its kind we have seen; and is complimented also for the Epicurean selection, which in every department reflects catering knowledge of the highest order. For purpose of condensation in this reproduc- tion we have used some abbreviations, notably the following : For — per portion. Pdp — per dozen portions. Qt — per quart. Doz — per dozen. Hund — per hundred. Lb — per pound. AS — Price according to season. S 5 — Service for six persons (or more as may be designated). (6) — Serve six persons (or more as may be designated). In the preparation of this catalog Mr, Osten- rieder was assisted by Mr. S. Pruyn, manager of the Hofbrau, his chief assistant, and Mr. Albert Stalle, chef. The book is carefully indexed. The prices for the different articles are not arbitrary as herein printed, but vary according to season and market conditions. In osh'ing your attention to our uczv price-list and catalogue, we believe it pardonable to emphasize the faet that, in thiis establishment, the faeilities for prop- erly serz'ing, to tite minutest detail, banquets, wed- dings, dinners, luncheons, teas, suppers and every style of entertainment at residences, are not elsewhere equaled. In the kitchen, the presence of a thoroughly compe- tent chef, assisted by a staff of experienced men, as- sures cuisine perfection, while the service corps is a competent organization. In the preparation of ices and ice-creams we are coniident that zve have reached catering supremacy, and present many varieties in unique conceptions. The Silver is made by Gorham. the china bears the Haviland mark, glass is sparkling and opalescent, while the best looms in the ivorld have been drawn upon to furnish the dainty linen. Every department is highly specialised, and there is no underfnkiug ivhich we are not prepared to c.vecute satisfactorily. The Richelieu Catering Co^ipany (Formerly Kinsley's) Our cellars contain a carefully selected stock of Wines, Liquors and Cigars, a catalog of which we shall be pleased to present upon application. .As the Wines arc Served: With IiORS-D'oEU\ res White Bordeaux or Burgundy With Soup Old Slierry or Madeira ^VlTH Fish Moselle or Rhine With Entrees Old Claret or Red Burgundy With Roast Champagne .\fter the Sweets Old Port D'aimer un ban -.'in n'est pas un defaut mais un don de la nature qu' on dais cuUiver. — Louis. Orders for regular Sunday delivery zcill not be re- ceiz'ed after fiz'C o'clock Saturday afternoon Out-of-tozv}i orders will receive prompt and careful attention. OYSTERS AJfD CLAJIS Oyster Cocktails pdp $3 SO Oysters, Escaloped pdp 4 00 Oysters, Deviled in the Shell pdp 4 00 Oysters a la Poulette pdp 4 00 Oysters a la Waldorf qt 4 00' Oysters, Fricassee -. qt 4 00 Oysters, En Aspic, in forms qt 3 00 Oysters, with the Shells 1 or 2 doz 40 Oysters, with the Shells 3, 4 or 5 doz 35 Oysters, with the Shells 6 or more doz 30 Counts, Raw hund 2 00 Clam Cocktails pdp 3 50 Clams, with the Shells 1 or 2 doz 40 Clams, with the Shells 3, 4 or 5 doz 35 Clams, with the Sliells 6 or more doz 30 Ice Cups for Cocktails doz 1 00 SOUPS 1 Ot 2 Ots 3 Ots 4 Qts Terapin, Clear $2 00 $3 50 $5 00 $6 00 Terrapin a I'.Anglaise 2 CO 3 50 5 CO 6 00 Terrapin, Cream 2 00 3 50 5 CO 6 00 Clam, with Oyster Crabs 2 00 3 SO 5 00 6 00 Green-Sea Turtle, Clear 1 50 2 75 4 00 5 00 Green-Sea Turtle, a I'.Vnglaise 1 SO 2 75 4 00 5 00 Crab Flakes a la Richelieu.. 1 50 2 75 4 00 5 00 Crab Flakes, Gumbo 1 25 2 25 3 25 4 00 Soft Crabs, Gumbo 1 25 2 25 3 25 4 00 Frogs, Gumbo 1 25 2 25 3 25 4 00 Gumbo a la Sam Ward 1 25 2 25 3 25 4 00 Chicken Gumbo, a la Creole. 1 00 1 90 2 75 3 50 Bisque ot Crawfish 1 00 1 90 2 75 3 50 Bisque of Lobster 1 CO 1 90 2 75 3-50 Bisque of Shrimps 1 00 1 90 2 75 3 SO Bisque of Crabs 1 00 1 90 2 75 3 50 Bisque of Oy';ters 1 00 1 90 2 75 3 50 Bisque of Clnms 1 00 1 90 2 75 3 SO Consomme, Julienne $1 00 $1 75 $2 50 $3 00 Consomme. Printanier Colbert 1 00 1 75 2 50 3 00 Consomme, Brunoise 1 00 1 75 2 50 3 CO go 1 75 1 75 1 75 SOCPS-Con tinned Qt 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 ' 1 75 Consomme, Royal 1 Consomme, Sago 1 Consomme, Tapioca 1 Consomme, Crout au pot.... 1 Consomme, Celestinc 1 Consomme, Princess 1 Consomme, Franklin 1 Consomme, Sevigne 1 Consomme, Savarin 1 Consomme, Doria 1 Consomme, Mikado 1 Consomme, Diablolins 1 Consomme, Fachonnette .... 1 Consomme, Dame Blanche.. . 1 Chicken Broth .... . . 1 Clam Broth 1 Scotch Broth 1 Mutton Broth 1 Veal Broth 1 Puree Algerienne 1 Puree Dubarry 1 Puree Parmentier 1 Puree Portugaise 1 Puree J^olferino 1 Puree Mogul 1 Puree of Chicken a la Reine. 1 Puree of Tomato 1 Puree of Green Peas 1 Puree of Navy Beans 1 Cream of Asparagiis. . .^1 Cream of Artichokes 1 Cream of Celery 1 Cream of Cauliflower 1 Cream of Barley 1 Cream of Green Peas 1 Cream of Green Corn 1 Cream of Leeks 1 Cream of Lima Beans 1 Cream of Lettuce 1 Cream of Clams 1 Cream of Oysters 1 Cream of Rice 1 Cream of Fresh Mushrooms. 1 Cream Andalouse 1 Cream Agnes Sorrel 1 Cream Argenteuil I Cream Crecy 1 Cream Velours 1 Cream Saint Germain 1 Cream Carmelite 1 Cream Lamballe 1 Cream Suissesse 1 Clam Chowder 1 Fish Chowder 1 Oyster Chowder 1 Mullagatawny, Chicken 1 Mullagatawny, \'egetables - . 1 Mullagatawny, Fish 1 Mullagatawny, Mutton 1 Mock Turtle, Clear 1 Mock Turtle, a I'Anglaise. . . 1 Consomme, Plain 1 Qt 2Qts 3Qts 4Qts 1 75 1 75 1 75 1 75 A 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 40 \2 SO 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 1 75 HORS Celery Radishes Queen Olives Pim Olas California Ripe Olives Salted Nuts Pickled Walnuts Mangoes Spanish Peppers, Pickled Fonds d'Artichauts Mortadella Cervelat Russian Caviar Imported Caviar Astra^ khan Smoked Salmon Sardines Masquereau in Oil Anchovies in Oil Sardelles Thon marine Oysters Pickled Oyster Crabs Pickled S'hrimps D'OEUVRES Lyon Sausage Westphalian Ham Cold Canape of Anchovies Canape of Sardines Canape de Foie Gras Canape de Caviar Canape jMagent" Canape Harlequin Canape Indian Canape Windsor Canape Muscovite Hot Anchovies on Toast Sardines on Toast Deviled PTam Canape Haddock Canape a la Radjah Sardines on Toast, a la Nansen Cheese Pearls Anchovy Fritters F'nnan Haddie Fritters Cheese Straws . FISH Black Bass Fillet, with Oyster Crabs pdp $5 00 Black Bass Stuffed, Chambord pdp 5 00 Black Bass a la Meuniere pdp 4 00 Black Bass Fillet Fried, Tartar Sauce. .. ..pdp 4 00 Black Bass Fillet, Suchet pdp 4 00 Black Bass Fillet, George Sand pdp 4 00 Halibut Fillet, "Richmond" pdp 4 00 Halibut Fillet, "Momay" pdp 4 00 Halibut Fillet or Steak Fried, Tartar Sauce. pdp 3 50 Bluefish Broiled, Maitre d'Hotel pdp 3 50 Bluefish Baked, with Sweet Peppers pdp 3 50 Pompano, Fillet, with Oyster Crabs, a la Meuniere pdp $5 00 Pompano, Fillet Marguery pdp 4 50 Pompano, Boiled, Cardinal- Sauce pdp 4 50 Pompano, Broiled, Maitre d'Hotel pdp 4 00 Red Snapper, Filet a la Creole pdp 4 00 Red Snapper, Filet a la Florentine pdp 4 00 Red Snapper, au Gra-tin a I'ltalienne pdp 4 00 Red Snapper, Boiled, 5?auce Riche pdp 3 50 Salmon, Slice a la Richelieu pdp 4 00 Salmon, Filet Buena Vista pdp 4 00 Salmon, Cutlets a la \'alois pdp 4 00 Salmon, Boiled, Shrimp Sauce pdp 3 SO Shad, Broiled with Bacon AS Shad, Planked with Roe AS Shad Roe a la Creole As Shad Roe, with Oyster Crabs AS Shad Roe a la Meuniere AS Shad Roe, South Carolina AS Perch, Polish Style pdp $4 00 Perch a la Meuniere pdp 3 00 Smelts a la Meuniere pdp 3 50 Smelts, Boneless, stuffed "Italienne" pdp 3 50 Smelts, Boneless, stuffed a la Point de jour. pdp 3 50 Smelts, Fried. Tartar Sauce pdp 3 00 Brook Trout a la INfeuniere AS Brook Trout, Hotelliere AS Brook Trout, Boiled IloUandaise AS Brook Trout, Boneless, with Oyster Crabs AS Lake Trout, boiled Lobster Sauce pdp 3 00 Lake Trout, Saute with Capers pdp 3 00 English Sole a la Meuniere AS English Sole au vin Blanc AS English Sole a la Normande AS Filet of Sole au vin Blanc pdp $4 00 Filet of Sole, jNIarguery pdp 4 00 Filet of Sole, Marigny pdp 4 00 Filet of S'ole, Bourguignonne pdp 4 00 Filet of Sole au Gratin Walewska pdp 4 00 I'ilet of Sole, Normande pdp 4 00 Filet of Sole, Dieppoise pdp 4 00 Filet of Sole, Joinville pdp 4 00 Filet of Sole, Majestic pdp 4 00 Filet of Sole, Sylvia pdp 4 00 Filet of Sole, Fried, Tartar Sauce pdp- 3 50 The following culinary creations of fish are' most acceptable for Patties. Vol mi Vent. Cronstades, and Romaine Cups, while for chaHng-dish service they are par excellence. Crab Meat en Croustade au Gratin pdp 5 00 Crab Meat a la Victoria qt 4 00 Crab Meat a la Dewey qt 4 00 Crab Meat a la Creole qt 4 00 Crab Meat a la Maryland qt 3 50 Crab Meat a la Newburg qt 3 50 Shrimps en Croustade au Gratin pdp 5 00 Shrimps a la Victoria qt 4 00 Shrimps a la Dewey. . - - qt 4 00 Shrimps a la Creole qt 4 00 Shrimps a la Maryland qt 3 50 Shrimps a la Newburg qt 3 50 Scallops en Croustade au Gratin pdp S 00 Scallops a la Victoria qt 4 00 Scallops a la Dewey qt 4 00 Scallops a la Creole qt 4 00 Scallops a la Maryland qt 3 50 Scallops a la Newburg qt 3 50 Black Bass Flakes, Braganza qt 4 50 Black Bass Flakes, Diatz qt 4 50 Matelotte a la Normande qt 4 00 Matelotte a la Bourguignonne qt 4 00 Oyster Crabs a la Newburg AS Oyster Crabs a la Nantua AS Oyster Crabs a la Maryland AS Terrapin a la Philadelphia qt $6 00 Terrapin a la Baltimore qt 6 00 97 FISH-ContlDiued Terrapin a la Newburg .' qt 6 00 Terrapin a la Maryland qt 6 00 Terrapin a la Dewey qt 6 00 Finnan Haddie, Richelieu qt 4 00 Frogs' Legs Boneless, Fricassee pdp 6 00 Lobster, Broiled Stuffed pdp 6 50 Lobster, Broiled pdp 6 00 Lobster, Cold pdp 5 50 Lobster, Sliells, Stuffed pdp 5 50 Lobster, ^ Deviled pdp 5 50 Lobster a la Americaine, Boneless pdp 5 00 Lobfiter a la Creole pdp 4 00 Lobster a la Dewey pdp 4 00 Lobster a la Maryland qt 3 50 Lobster a la Newburg qt 3 50 Soft-Shell Crabs, Fried, Tartar Sauce AS S'oft-Shell Crabs a la Newburg AS Shell of Crab, Stuffed, Richelieu pdp $5 50 Shell of Crab, Stuffed. Deviled pdp 4 00 Shell of Crab, Stuffed pdp 4 00 ENTREES Filet of Beef Larded, with Truffles pdp $8 00 Filet of Beef Larded, with Mushrooms. .. .pdp 7 00 Filet of Beef Larded a I'Ambassade pdp 7 00 Filet of Beef Larded a la Godard pdp 7 00 Filet of Beef Larded a la Montebello pdp 7 00 Filet of Beef Larded a la Duchess pdp 7 00 Filet of Beef Larded a la Colbert pdp 7 00 Filet of Beef Larded a la Mirabeau pdp 7 00 Filet of Beef Larded a la Chipolata pdp 7 00 Filet of Beef Larded a la Cheron pdp 7 00 Filet of Beef Larded a la Bearnaise pdp 7 00 Filet of Beef Larded a la Bordelaise pdp 7 00 Filet of Beef Larded a la Jardiniere pdp 6 00 Filet Mignon of Beef a la Bercy pdp 7 00 Filet Mignon of Beef a la San Juan pdp 7 00 Filet Mignon of Beef a la Macedoine pdp 7 00 Filet Mignon of Beef a la Mirabeau pdp 7 00 Filet Mignon of Beef a la Princess pdp 7 00 Filet Mignon of Beef a la Cheron pdp 7 00 Filet Mignon of Beef a la Jardiniere pdp 7 00 Filet Mignon of Beef a la Duchess pdp 7 00 Filet Mignon of Beef a la Colbert pdp 7 00 Filet Mignon of Beef a la Chipolata pdp 7 00 Filet Mignon of Beef a la Bearnaise pdp 7 00 Filet Mignon of Beef a la Bordelaise pdp 7 00 Filet Mignon of Beef a la Creole pdp 7 00 Calves' Sweetbreads, Braised, Larded, Financiere pdp 5 00 Calves' Sweetbreads, Braised, Larded, Montpensier pdp 5 00 Calves' Sweetbreads, Braised, Larded with Asparagus' Tips pdp 5 00 Calves' Sweetbreads, Braised, Larded with French Peas pdp 5 00 Calves' Sweetbreads, Braised, Larded, Jardiniere pdp 5 00 Calves' Sweetbreads, Broiled Victor Hugo.. pdp 5 00 Calves' Sweetbreads, La Cigale pdp 5 00 Calves' Sweetbreads, Fricassee, a la Toulouse, pdp 4 00 Calves' Sweetbreads, Fricassee, with Mush- rooms qt 3 50 Calves' Sweetbreads, Cutlets a la Clamart..pdp 3 00 Calves' Sweetbreads, Croquettes, Mushroom Sauce pdp 3 00 Chicken a la Derby AS Chicken a la Chantilly AS Chicken a la Piemontaisc AS Chicken en Casserole AS Chicken en Casserole Souwaroff AS Supreme of Chicken, Ambassadrlce AS Supreme of Chicken, Careme AS Supreme of Chicken, Marechal AS Supreme of Chicken, Princess AS Chicken Saute, Marengo AS Chicken Saute, Chasseur AS Chicken Saute, Portugaise AS Chicken Saute, Hongroise AS Chicken Saute, Florentine AS Chicken Fried, Country Style AS Chicken Fried, Maryland AS Chicken Fricassee AS Chicken Stewed, Spanish Style AS Chicken Fricassee, with Mushrooms qt $3 SO Squab Chicken. Broiled A57 Squab Chicken en Casserole _ AS Squab Chicken en Casserole Polonaise \S EXTKEES-Contiuued Philadelphia Squab, with. French Peas pdp $7 00 Philadelphia Squab, with Stuffed Olives pdp 7 00 Philadelphia Squab, Broiled pdp 6 00 Philadelphia Squab, Stuffed, Roasted pdp 6 00 Lamb Chops, Maison d'or pdp 7 00 Lamb Chops. Henri IV pdp 7 00 Lamb Chops, farci a la Nelson pdp 6 50 Lamb Chops, farci a la Sevigne pdp 6 50 Saddle of Lamb a la Mornay S6 5 00 Saddle of Lamb, Roasted S6 4 00 Crown of Lamb a la Macedoine S6 4 00 A^OL AU VENT, BOUCHEES, ROMAINE CUPS Vol au Vent, without Filling SIO $1 50 Vol au Vent, without Filling S8 Vol au Vent, without Filling 56 Vol au Vent, without Filling S4 Bouchees (pattie crusts) doz Timbale Crust doz Romaine Cups doz Crust or Tartlet Shells doz HOT SAUCES — BROWN Bordelaise qt $2 00 Perigueux qt Mushroom qt Truffle qt Chasseur qt Colbert qt Duxelles qt Financiere qt Genevoise qt 2 nn 2 on 2 no 75 75 75 75 75 Tortue qt Diable qt Diane qt Italienne qt Marrow qt Regence qt Bigarade qt Matelotte qt Piquante qt HOT SAUCES — AVHITE Bearnaise qt $2 00 Bordelaise qt 2 00 Diplomate qt 2 00 Mousseline qt Matelotte qt Normande qt Bercy qt Cardinal qt Hollandaise. . . qt 1 50 Hongroise qt 1 50 -Saint Malo qt 1 50 Supreme qt 150 2 00 1 75 1 75 1 50 1 50 Victoria qt Anchovy qt Joinville qt Mushroom qt Soubise qt Vin Blanc qt Aurore qt Caper qt Curry qt Horseradish .... qt Mornay qt Mustard qt COI,D SAUCES Figaro qt $1 50 Mayonnaise.... qt 1 50 Remoulade qt 150 Tartare qt 1 50 Cambridge qt 1 25 Cumberland. . . . qt Bigarade qt Mint qt Horseradish .... qt \'inaigrette. ... qt I 20 90 60 50 50 40 40 75 50 50 50 50 50 25 25 25 50 25 25 25 25 25 on 00 00 00 no 00 25 25 on no 00 VEGETABLES Potatoes, Julienne Nest (large or small).. pdp $3 00 Potatoes, Anna pdp 1 75 Potatoes, Julienne, Raw pdp 1 20 Potatoes, Chateau, Raw pdp 80 Potatoes, Duchess pdp 60 Potatoes, Mousseline pdp 60 Potatoes, Sarah, Raw pdp 40 Potatoes, Parisienne, Raw qt 40 Potatoes, Saratoga Chips qt 40 Tomato, Broiled, Fried, Baked AS Tomato, Farci AS Green Pepper, Farci AS Sweet Red Penper, Farci AS Artichokes, Whole, Hollandaise Sauce \S Artichokes, Farci Barigoule AS Celery, Braised, Marrow Sauce , . AS Celery, Braised. Sauce Supreme \S Cauliflower, Hollandaise Sauce AS Cauliflower, Saute \S Cauliflower au Gratin , . . .AS Asparagus, Hollandaise Sauce AS Asparagus, Vinaigrette Sauce AS Asparagus Tips, Hollandaise or Butter Sauce AS Asparagus Tips au Gratin, Milanaise AS French String Beans AS French Peas AS Fresh Mushrooms, Broiled AS Fresh Mushrooms, Farci AS Brussels Sprouts AS CROQUETTES Ready for the Range Salmon doz $3 00 Sweetbread. . . doz 3 00 Chicken doz 3 00 Turkey doz 3 00 Lobster doz 3 00 Slirimp. . . Crab Fish . . doz . . doz 3 00 2 50 2 00 Rice Potato. . . . . . doz . . doz 75 75 SAI.AD DRESSING Pint Quart Mayonnaise, French ?...$! 00 $2 00 Mayonnaise, Half-and-IIalf 100 2 00 French 90 1 50 Hiule D'Olive, Extra Vierge Pure. Special importation. Per bottle, 65 cents. Per dozen, $7.00. PATTIES Patties a la Finan- ciere doz $4 Patties a la Tou- louse doz 4 Patties a I'ltali- enne doz 4 Patties a la Parisi- enne doz 4 Patties a la Roy- ale doz Mushroom . . . doz Lobster doz Sweetbread. . . doz Chicken doz Oyster doz Sweetbread. . . doz 3 25 I Macaroni . Sauce, Extra, qt., $1 25. MIIVCED doz $3 00 I doz 3 00 Lobster doz 3 00 I Sauce, Extra; Sweetbread. . , Chicken. riMBAI.ES Chicken doz $3 75 [ Lobster doz 3 25 doz 1 50 CUTLETS Salmon doz 3 00 White Fish ... doz 2 00 Game AS qt., $1 25. ROASTS Price According to Season Chicken Capon Turkey Goose Saddle of Lamb. . Saddle of Mutton., Duckling Squab Venison Pheasant Jack Snipe Redhead Duck. . . , Canvasback Duck. . Mallard Duck Teal Duck Quail Grouse Partridge Plover Reed Bird Woodcock HOT ENTREMETS English Plum Pudding, with Brandy Sauce, .pdp $3 00 Cabinet Royal Pudding pdp 2 40 Chocolate and Almond Pudding pdp 2 40 Crust Venetienne pdp 2 40 Apple Charlotte pdp 2 40 Supreme of Fruit pdp 2 40 Meringued Apples, Apricots, Peaches or Pears pdp 2 00 Rice Croquettes pdp 1 25 Rice Conde pdp 1 25 Baba or Savarin, with Rum or Kirsch. . . -pdp 1 00 COLD ENTREMETS Charlotte Parisienne pdp $1 80 Charlotte Russe pdp 1 80 Charlotte Egyptienne pdp 1 80 St. Honore pdp 1 80 Mille Feuilles Sara pdp 1 80 Bucket a I'ltalienne pdp 1 80 BAA ARIA V CREAMS With Rum, Coffee, Vanilla, Chocolate, Pineapple, Raspberries, Strawberries, .-Apricots, Peaches, etc. Rice a I'lmperatrice qt $1 00 Sicilienne Creme qt 1 00 Macedoine Cream qt 80 In Moulds, from 1 to 4 Quarts qt 75 BLAXC 3IANGE Blanc Mange, with Almons qt $1 00 Blanc Mange, with Strawberries qt 1 00 Blanc Mange, with Orange Flower qt 1 00 Blanc Mange, with ^Maraschino qt 1 00 COLD Turkery en Aspic, from 1 to 6 Quarts qt Chicken en Aspic, from 1 to 6 Quarts qt Salmon Ramoulade, Tartare, Vinaigrette or en Mayonnaise pdp Boned Chicken, Whole lb Pickled Tongue, en Aspic qt Oysters, en Aspic qt Lobster, en Asjiic qt Shrimps, en Aspic qt Terrine de Foie Gras (serves four persons).. ea Boiled Beef Tongue ea Special Boneless Pigs' Feet qt Roast Beef, Sliced lb Boned Turkey lb Imported Pate de Foie Gras, en Aspic por Baked Ham, Special lb Baked Ham, Special, \A'hole lb Roast Beef, Whole lb Corned Beef SALADS The salads marked with an asterisk (*) may be ordered en Aspic. One quart serves eight persons. JELLIES $3 00 3 uo 3 00 3 00 2 00 2 00 2 00 2 00 ^ no 1 25 1 00 75 75 75 50 40 40 b 40 Champagne. . . Maraschino. . . Sherry Wine. Port Wine. . . Rum Brandy. . Seville Trevise Monarch. . . . *San Migueil. Victoria. . . . •Rachel Imperial. . . . *A s pa r a g Tips ... •Anchovies. . •Crab Flakes. •Waldorf "Russian "Chicken. . . . •Sweetbreads pdp pdp pdp pdp pdp pdp pdp u s pdp pdp . qt • qt . qt . . qt . qt $4 00 " 00 00 *Lobster qt ''Shrimps *Oyster •.Salmon •Herring Cauliflower. . . •Macedoine. . . . French String Beans Potato Lettuce Tomato •Cucumber Chicory French Endive 1 SO 1 00 AS AS , AS AS . AS qt $2 00 qt 1 00 qt 1 00 qt 1 00 qt 1 00 qt 1 00 Claret qt Violet qt IMoscovite qt Venetienne qt Rhine Wine. . . qt Rose qt Creme de Menthe, qt 1 00 1 00 1 00 1 00 1 00 1 00 1 00 Ornamental Moulds, Price According to Size. MERINGUES Peach pdp $3 00 Apricot pdp 3 00 Ice Cream pdp 3 00 Ice pdp 3 00 Whipped Cream or Swiss pdp 3 00 Ice Meringue, witli German Strawberries. , pdp 3 50 Meringue Shells pdp 1 00 Large Sizes, to be Served on Platters and Fancy Dishes pdp 2 50 Bibesco au Marron pdp^ 2 50 Mushrooms, Chantilly pdp' 1 75 Basket Dame Blanche pdp 1 75 CAKES Tart Calces in Followins: Varieties and Sizes Haselnut, Almond, Bread with Chocolate, Linzer, Russian, Walnut, Plain Lemon, Orange, Macaroon, Chocolate, Marron, Alliance, Alexander, Napolitaine, a la- Roman, Cocoanut. No 1, 18 inches. . No. 2, 15 inches. . No. 3, 12 inches. . No. 4, 10 inches. . ^o. 5, 8J^ inches. Sponge Tarts, pdp Tarts of all kinds. fS 75 7 25 5 50 3 00 1 50 1 25 Conversation Tarts pdp Financiere Tarts pdp !\Iilanaise Cake,pdp Blitz Torte. . . pdp filled with Fruit pdp 1 23 1 75 1 25 1 25 1 25 99 ASSORTED CAKES with Lady-fingers, doz $2 lb 50 2 00 Delicate 60 1 2S Pound lb 60 Fruit Pound. . . lb 60 75 Sponge lb 60 75 Amandines. . . . lb 60 75 Orange Peels,. lb 60 73 Cocoanut Jum bles lb 60 75 .'Mmond Cres 75 cents lb 60 Frascati lb 60 73 Cake Shavings, lb 60 Almond Sticks lb 60 60 Fancy Nougat lb 60 60 Fancy Macaroons lb 60 60 Chocolate Bi s- 60 cuits Ib 60 60 Eclairs doz 60 60 Plain Cake. . . doz 60 French Cake . . doz 60 60 German Coffee 60 Cake doz 60 60 Jumbles, Fla 60 or Rolled lb 50 60 Anise Drops. . . lb 50 60 Scotch Cakes.. lb 50 Wafers filled with Cream, tied with Ribbon Potatoes, large, doz Potatoes, small, doz Vanilla Cream Rolls doz Richelieu lb Brochettes . . .doz Black or Fruit. . lb Macaroons, Hol- landaise lb Brazilian lb Petits Fours Glaces lb Assorted Small Fancy lb Macaroons lb Lady-fingers... lb Diamond lb French Kisses. . lb Cocoanut Drops, lb Iced Sponge Drops lb Alumets lb Palmiers lb Cat Tongues. . . lb Bon-Bons lb Citron lb SALTED NUTS AlVD BOiV-BONS Roasted and Salted Pistachio Nuts lb $2 50 Roasted and Salted Almonds lb 1 00. Roasted and Salted Pecans lb 1 00 Wintergreen Creams lb 50 Peppermint Creams lb 50 ORIVAMEIVTED CAKES Sponge^ Pound, Fruit Pound, Raisin and Delicate Cakes, in following sizes: No. 1, 18 inches.. $8 50 I No. 4, 10 inches.. 3 00 No. 2, 15 inches.. 6 50 No. 5, 8^ inches.. 1 50 No. 3, 12 inches. . 4 50 I Individual Tart Cakes, in Following Varieties, at 8o Cents per Dozen: Walnut, Almond, Vanilla, Orancre. Chocolate, Hazel- nut and Rum Individual Heart Cakes, per Dozen, 90 Cents. Angel and Sunshine Cake, Large, Decorated $3 25 Angel and Sunshine Cake, Large, Plain Icing.... 1 25 Angel and Suns-hine Cake, Small, Decorated 1 25 Angel and Sunshine Cake, in Slices, Iced doz 1 00 Angel and Sunshine Cake, Small, Plain Icing. ... 60 WEDDING CAKES Number One Groom's. 18 inches. Cuts 125 Pieces $25 00 Bride's, 18 inches. Cuts 125 Pieces 15 00 Number T^vo Groom's, 15 inches, Cuts 100 Pieces $20 00 Bride's, 15 inches, Cuts 100 Pieces 12 00 Number Tbree Groom's, 12 inches, Cuts 60 Pieces $15 00 Bride's, 12 inches, Cuts 60 Pieces 9 00 Number Four Groom's, 10 inches, Cuts 30 Pieces $10 00 Bride's, 10 inches. Cuts 30 Pieces 6 00 Wedding Cake Boxes, empty, per hund., from $8 up Wedding Cake Boxes, filled and tied, per hund $25.00 to $30 00 Wedding Cake Boxes, filled and tied, with Monogram in White per hund 35 00 Wedding Cake Bnxc;, filled and tied, wilh Monogram in Gold or Silver per hund 40 00 SANDWICHES Chicken and Pate de Foic Gras Sliced Meat. Assorted Chopped Chicken Riilettes H's, Per Hundred . $6 00 Wliolc, $12 00 , 5 00 Whole, 10 00 4 25 Whole, 8 50 7 50 SAXDWICHES— Continued Chopped Meat, Assorted Yi's, 2 50 Whole, 5 00 Bread and Butter K's, 1 50 Whole, 3 00 Brown Bread and Butter ... >2's, 1 50 Whole, 3 00 Per Dozen Pate de Foie Gras ^'s, $1 80 Whole, $3 60 Sliced Chicken H's, 1 25 Whole, 2 50 Sardine H's, 100 Whole, 2 00 Sliced Roast Beef 'A's. 1 00 Whole, 2 00 Anchovy Yi's, 1 00 Whole, 2 00 Caviar 'A's, 1 GO Whole, 2 00 Cheese J^'s, 75 Whole, 1 50 Swiss Cheese Yz's, 75 Whole, 1 50 Celery Vi's, 60 Whole, 1 20 Nut yi's, 60 Whole, 120 Salad Y's, 60 Whole, 120 Lettuce Vi's, 50 Whole, 1 00 BREJADS French Sponge Rolls, buttered hund $2 00 French Sponge Rolls, plain hund 1 50 Richelieu Special French Rolls doz 40 English Pulled Bread lb 40 English Crusts lb 20 Flutes, Crescents, Rolls, etc doz 20 Cheese Sticks doz 20 Bread Sticks doz IS Bos^on Brown Bread loaf 20 Graham Bread loaf 20 Rye Bread loaf 15 Sandwich Bread loaf 10 French Bread loaf 10 Unique and exclusive contributions to the furhish- ment of the table is ever a trait of this establishment. Here is seen the confectioner's art at its best, the candied effects in receptacles for dainty creams and ices being displayed in every imaginable conceit, in pap-r coses, so helpful in decorative schemes, the in- genu.'v of the cleverest craftsmen is at your service. ICE CREAMS In Brick or Melon Forms IV ORDERING FROM THE FOLLOW IK C LIST USE THE NUMBER One Quart Serves Six Persons Qt. 1 Vanilla $0 60 2 Special Vanilla 60 3 Chocolate 60 4 Raspberry 60 5 Strawberry 60 6 Pistache 75 7 Neapolitan 75 8 Coffee, Extra 75 9 Parf ait au Cafe 75 10 Parfait a la Violet 75 1 1 • Banana 75 12 Lalla Rookh 75 13 Vanilla, with French Cherries 75 14 Tutti Frutti Panache 75 15 Cocoa Panache 75 16 Noisette Panache 75 17 Walnut 75 18 Pecan-Nut 75 J9 Hazelnut 75 20 Caramel 75 21 Nougat Ice Cream 75 22 Pudding Glace 75 23 Nesselrode Pudding 75 24 Kirsch 75 25 Peach 75 26 \'anilla, with Hot Chocolate Sauce... 75 27 Vanilla, with Raspberry Sauce 75 28 I-Iot Frozen Pudding 29 Marron Pudding Glace, with Mara- schino Sauce JT 25 30 Marron Pudding Glace 1 00 31 Nesselrode Pudding, wilii Maraschino Sauce 1 00 32 Pudding Glace, wilh Maraschino Sauce 1 CO 33 Vanilla, with German Strawberries. . 1 00 34 Crenie Caramel, Special 1 00 35 Frozen Egg-Nogg ' 1 00 36 Kenilvvorth Punch 1 00 Gal. $2 00 2 on 2 no 2 no 2 nn 2 on 2 no 2 on 3 on 3 00 3 on 3 00 3 00 3 00 3 00 3 nn 3 00 3 00 3 00 3 no 3 on 3 no 3 on 3 on 3 no 3 on 3 no .6 00 5 00 4 no 4 00 4 on 4 00 4 00 4 on 4 00 ICES One Qitart Scncs Siv Persons 37 Lemon 38 Orange 39 Apricot 40 Quince .. 41 l*ineapple. 42 Raspberry. 43 Strawberry Qt. Gal. $0 50 $2 00 50 2 00 2 00 2 00 2 00 2 00 2 00 50 Fruit Salad Glace, in Orange Baskets, Tied doz 51 Fruit Salad Glace 50 50 50 50 50 Qt. 44 Peach ... 75 45 Tutti Frutti 75 46 Maraschino 75 47 Kirsch ... 75 48 Mint 1 00 49 Champagne 1 00 lUSCUITS One Quart Serves Six Persons Qt. Gal. 52 Pineapple $0 75 $3 00 53 Strawberry 75 3 "00 54 Raspberry 75 3 00 55 Peach ... 75 3 00 56 Apricot . . 75 3 00 57 Macaroon.. 58 Tortoni 59 Tortoni a la Richelieu 60 Diplomatic. pt. 75 75 61 Pineapple, with Strawberry Jam 1 00 GLACES }uart Sert'es Sir Persons Qt. Gal. Qt. 62 Pineapple $0 50 $2 00 72 Rum 75 63 Apricot... 50 2 00 73 Marron. . . 75 64 Quince 50 2 00 74 Maraschino 75 65 Vanilla.... 50 2 00 75 Charlotte.. 75 66 Chocolate. 50 2 00 76 Charlotte,witli 67 Strawberry 50 2 00 Chestnuts 75 68 Raspberry. SO 2 00 77 Charlotte a la 69 Walnut... 50 2 00 Plonibicre 1 00 70 Ginger 50 2 00 78 Plombiere.with 71 Macaroon. 50 2 00 Fruits... 100 BISCUITS GLACES One Quart Ser 'es SLv Persons Qt. Gal. Qt. 79 Pineapple $0 50 $2 00 85 Raspberry. 50 80 Apricot.. . 50 2 00 86 Walnut... . 50 81 Quince.. . 50 2 00 87 Macaroon. 50 83 Vanilla... 50 2 00 88 Marron. . . 75 83 Chocolate.. 50 2 00 89 Maraschino 75 84 Strawberry 50 2 00 90 Rum 75 91 Individuals, in Plain Paper Cases, with Grated Carame doz SHER BETS Qt. Gal. Qt. 92 L a 1 1 a 101 Siberian 1 00 Rookh. $1 00 $4 00 102 Straw- 93 Roman. . 1 00 4 00 berrv. . 1 00 94 Victoria. 1 00 4 00 103 N o r w e - 95 Kirsch. . . 1 00 4 00 gian ... 1 00 96 Cardinal. 1 00 4 00 104 Frozen Egg- 97 Champagne 1 00 4 00 Nog... 1 00 98 M a r a s - 105 Apricot chino.. $1 00 4 00 Cream. 1 00 99 Bordeaux 1 00 4 00 106 Pineapple 100 Parisian 1 00 4 00 Cream. 1 00 107 Individual Water Li y Ice Cups. Filled Sherbet doz lOS Orange Baskets, Fille d with Sherbet 109 Individual Heart-Sh ipe Ice Cups, Filled Sherbet doz 110 Individual Rustic C ups, Made Ice Filled Sherbet.... doz Ill Individual Tumbler s, Made Ice Filled Sherbet.... doz MOUSSES Qt. 112 Choco- late.. $0 65 113 Mocha... 65 Gal. $2 50 2 50 115 Pineapple 116 Raspberry 117 Orange.. Qt 65 65 65 114 Strawberry 65 2 SO BEVERAGES No. Gal. 118 Champagne Punch — Genuine $10 00 Gal 119 Champagne Punch — Domestic 6 00 3 00 120 Mulled Claret 3 50 3 00 1-1 Parisian Punch Frappe 3 00 3 00 1-- Norwegian Punch Frappe 3 00 3 00 123 Rum Punch Frappe 3 00 4 00 124 Maraschino Punch Frappe 3 00 4 00 12S Maraschino Cream Punch 3 00 126 Rhine Wine Punch 3 00 127 Egg-Nog Punch 3 00 4 00 12^ Strawberry Punch Frappe 2 50 Ag 129 Orange Punch Frappe 2 50 130 Claret Punch Frappe 2 50 131 Sauterne Puncli Frappe 2 50 132 Pineapple Punch Frappe 2 50 133 Orangeade and Lemonade Frappe 2 00 134 Lemonade, with Fruits — Frappe 2 00 Gal. 135 Chocolate 2 00 3 00 136 Lemonade Frappe 1 50 3 00 137 Cafe Frappe 150 138 Cocoa Frappe 1 50 3 00 139 Sauterne Cup qt 1 50 3 00 140 Claret Cup 1 50 4 00 ICE CRE.\3IS AND ICES Fancy Forms — Large No. Each 141 Basket and 2 Doves, with 16 Small Fruits Gal. (16) $7 00 3 00 142 Hen, with 16 Chickens (16) 7 00 3 00 143 Lohengrin, drawn by Swan (IS) 7 00 3 00 144 Swan, with 10 Little Ones (10) 5 50 3 00 145 Lion (IS) 5 50 146 Basket and 2 Doves (10) 5 00 3 00 147 Hen, with 10 Chickens (10) 5 00 148 Large Deer, with 1 Small One (10) 5 00 4 00 149 Large Fish, with 10 Small Ones (10) 5 00 150 Pear, with 10 Small Fruits (10) 5 00 4 00 151 Apple, with 10 Small Fruits (10) 5 00 152 Pineapple, with 10 Small Fruits (10) 4 50 153 Elephant (10) 4 50 154 Horse (8) 4 00 155 Boat (8) 4 00 156 Turkey (8) 3 75 Gal- 157 Owl (8) 3 75 2 00 158 Champacne Bottle, with 6 Walnuts 2 00 and Maraschino Sauce ( 6) 3 25 2 00 159 Pineapple (8) 3 00 3 00 160 Apple (8) 3 00 3 00 161 Pear (8) 3 00 3 00 162 Cantaloupe (12) 3 00 163 Chateaubriand, without filling (12) 3 00 2 50 164 Slice of Watermelon (8) 3 00 165 Bomb (Roman or Liquor) ( 6) 2 50 166 Egg (6) 2 00 167 Slipper (4) ISO Gal. 168 Chateaubriand, without Filling ( 6) 1 50 4 00 169 Watermelon qt 75 170 Ice Plates each 50 4 00 SMALL 4 00 171 Lamps with Globes $6 00 172 Three-Handle Loving Cups, Filled 5 50 4 00 1''3 Mother Goose 4 75 174 Jardiniere Baskets, v^ith German Straw- 4 QQ berries and Whipped Cream 4 00 175 Jardiniere Baskets, with S Ice Cream , QQ Strawberries each 4 00 176 Jardiniere Baskets of Maroon Pudding A nn Glace, with Marrons and Whipped Cream 4 00 ' "" 1 77 Automobiles 4 00 , qn 178 Mikados, with Umbrellas 4 00 179 Cupids, with Wings and Arrows 4 00 , nn 180 .Santa Claus, with Spun Sugar Nests 3 50 •* "" 181 Eiffel Tower 3 50 3 QQ 182 Ships, in Spun Sugar Nests 3 50 183 Asparagus, Tied with Ribbon, Maraschino 3 QQ Sauce 3 50 (.Arranged with Flowers, Extra) 184 Hearts, Pierced with an Arrow 3 50 185 Snowballs, Maraschino Sauce 3 50 186 Snowballs, with Spun Sugar Nests 3 SO Gal- 187 Selected Extra-Size Fruits, Flowers, etc, 2 50 Maraschino Sauce 3 50 2 50 188 Bunch of Grapes, -with Artificial Leaves. 3 50 2 SO 189 Roses, Large, with Artificial Leaves 3 50 190 Roses, Large, with Natural Leaves 3 SO lOI No. 191 192 193 194 195 196' 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 , 228 229 230 231 232 233 234 ICE CKEAMS A.Til> ICES— Continued Dozen Cups and Saucers — Hot Chocolate Sauce.. $3 50 Sea Shells, with Ice-Cream Strawberries.. 3 50 Sea Shells, with German Strawberries 3 50 Water Lilies, with Artificial Leaves 3 50 Sailboat, with Flag and Sail, in Spun , Sugar Nests 3 50 Jardiniere Baskets, Empty 3 00 Ice-Cream Tarts •. 3 00 Bananas, with Maraschino Sauce 3 00 Tutti Frutti, Assorted Forms 3 00 Eggs, in Spun Sugar Nests 3 00 Acorns, in Spun Sugar Nests 3 00 Acorns, Plain Maraschino Sauce 3 00 Lord Fauntleroys 3 00 Match Safe and Matches 3 00 Chickens, in Spun Sugar Nests. 3 00 Young Swans, in Spun Sugar Nests...... J UU Ice-Cream Strawberries, Raspberries, Cher- ries, Pears, Apples, Peaches, Mush- rooms, in Spun Sugar Nests 3 00 Wish Bone 3 00 Columbus 3 UU Newsboy, with Newspaper • J "" Snowball (Flower), with Artificial Leaves. 3 00 Water-Lilies, Plain .-••.•.•■t l nS Four Strawberries, with Artificial Leaves. J 00 Uncle Sam 3 00 Cannon ^ .-. Sea Shells 3 00 Golf Player and Driver 3 00 Lamps 3 00 Carnations 3 UU Valentines 3 UU l:fr ;;;;;;:;;:;;:;;::;;::::: 380 shSd-;::::: 300 American Flag % "" Easter Lily 3 00 Roses, Large, Plain.......... 3 OU Roses, Small, with Artificial Leaves. . 3 00 Rose, Small, with One Bud with Natural Leaves ^ Roses, Small, with Natural Leaves.. 3 00 Roses, Small, Plain 3 00 Five Rose-Buds, with Natural Leaves 3 UU Large Rose-Buds, with Artificial Leaves.. 3 00 Large Rose-Buds, with Natural Leaves 3 00 Tulips, with Artificial Leaves 3 00 ICE CREAMS A.JfD ICES— Continued No. Dozen 235 Tulips, Plain 3 00 236 Bunch of Grapes, Plain 3 uu 237 Chrysanthemum 3 uu 238 Magnolia 3 OU 239 Field Daisy i "" 240 Cluster (3) of Daisies 3 uu 241 Pears, with Artificial Stems 3 UU 242 Peaches, with Artificial Stems.* 3 OU 243 Apples, with Artificial Stems 3 00 244 Violet Leaf 3 00 245 Four-Leaf Clover 3 00 246 Acorn Leaf 3 OU 247 Music Book, with Music 3 UU 248 Sunflowers, Maraschino Sauce ' I f,n 249 Mandolins 3 00 250 Hearts 251 Watermelons, Individuals ' ' ? nn 252 Autumn Leaves 3 00 253 Cantaloupe 3 OU 254 Golf-Ball and Driver. . .» 3 00 255 Single Wedding-Bell 3 00 256 Double Wedding-Bell 3 00 257 Tomatoes, with Sauce 3 00 258 Rabbits, Sitting 3 00 259 Rabbits, Standing 3 UU 260 Snowballs, Plain 3 00 261 Animals, Small, Assorted 3 OU 262 Flowers, Small, Assorted J™ 263 Mushrooms, Maraschino Sauce ^ 5U 264 Horseshoe • • ■ ■ % J" 265 Lily of the Valley Leaf 2 50 Natural Lily of the Valley, Violets, etc., for same, Extra. 266 Large Rose-Buds, Plain 2 50 267 Snowball (Flower), Plain 2 50 268 Fruits, Small, Assorted ^ "" 269 Spun Sugar Nests JUU 270 Small Strawberries '"" SERVICE. — The service charge is from fwe dollars upwards for each waiter with an additional charge on holidays. The fee for head waiters and cooks is reg- ulated by the requirements. In the matter of acces- sories, including every detail, contributing to correct and well-appointed service, this company is possessed of all facilities. Prices may be had nton applica- tion. Banquet Hall of Hotel Muhlebach, Kansas City, as decorated for the M. K. O. annual banquet. 102 Chicago Athletic Association General Bill of Fare. SERVBD TO ORDER IN MAIN DJNINU rtOOM FROM 7 A. M. TO 9 P. M. FOR DISHES READY FOR SERVICE, AND OTHER ARTICLES IX SEASON, SEE DAILY BILL OF FARE. Cf irges are based on service to one person alone. * * * Members having gro%inds to complain of the service will please notify the Ejuse Committee. Any loaiter accepting a gratuity from a member or from, a guest, will he discharged. APPETIZERS. t • Canapea la Kusse 15 $0.35 Lortnzo 20 .35 aux anchoia 15 .35 au beurre d'anchois 20 .35 aux sardines 15 .30 Cumberland 15 .85 al'Americaine W> .30 Club Houte SO .30 B'JffetC. A. A. 15 .25 Kussian caviar — imported 10 .50 OYSTEK3. Blue Points half doz. l 10 Co tuit Islands .... jo Rockaways " " 10 Oyster Cocktail " *' 10 Oysters, plain stew 16 milk stew 15 cream s^tew 15 Poalloped 20 steamed 20 broiled, plain 16 " with bacon 15 *' with celery sauce 20 " en brochette 20 fried (bread or cracker crumbs) 15 pan roast 20 fancy or shell roast 20 shell roast 20 shell roast. C. A. C 20 a la Newburg 20 Baltimore 20 Gjoter patties (1) 25 •' crab patties (1) 25 " crabs, Newburg 25 CLAMS. Little neck clams half doz. 10 Clam cucktail 10 Little neck clams, fried 15 " " " stewed in milk 15 $.25 .25 .30 •30 .26 .25 .36 .35 .35 .30 .40 .40 .10 .35 .35 .50 .50 .50 .25 .75 l.i5 steamed roast in shell scalloped hashed on toast 20 a la Newburg SO 20 Clam fritters 20 broth 15 chowder 26 juice in cup, cold 8 " hot 10 Cold clam juice with M-hipped cream 10 .16 SOUPS— (TO OBDEB.) Consomme in cup. hot or cold 6 $0.15 naturel 10 -20 printanier 20 .25 Colbert 20 .20 with rice 10 .20 Clermont *fl5 .20 Piedmontaise 15 .20 Neapolitan 20 .20 Patti 20 .25 Anglais 15 .20 aux Legumes 20 .20 Monacos 20 .20 vermicelli 20 .20 macaroni 10 .20 spaghetti 10 .20 Xavier 20 .20 macedoine 20 .25 ■with Parmesan cheese 12 .20 with noodles 20 .20 Chicken bouillon in cup 10 .15 Beef tea, in cup 10 .15 per quart bottle 3 hrs. 1.00 Potage Chantilly 20 .26 Parmentier 20 .25 Jenny Lind 20 .25 panado. French style 30 .25 Strained gumbo 20 .25 Chicken gumbo 20 .25 a la Creole 20 .25 Puree of peas, Napier 25 .25 tomato 15 .20 Cream of tomato 30 .ib Allemande '0 .2o of sago 30 .i5 Cream of artichoke of aspoiagus of oatmeal of c'Oi-n Home-made vegetable soup Onion soup, German style Green turtle Clear green turtle Mock turtle Clam chowder Fish chowder RELISHES. Celery Radishes Queen olives Calitornia olives Olives stuffed with pimentos Sliced tomatoes Cucumbers Pickles Dill pickles Sweet pickles Mustard pickles Young onions Pickled onions Imported pickled pearl onions Chow chow Pickled cauliflowc- Stuffed Mangoes. Pickled walnuts Pickled beds Pickled stuffed green peppers Salted almonds Major Gray chutney Bengal Club chutney FISH Whitefish, broiled fiied steamed planked Salt mackerel, boiled boiled with cream 15 broiled 15 Finnan haddie, broiled 16 steamed 15 in cream 20 a la Delmonico Picked codfish in cream Codli^h balls or cakes Codlith cakes. C A. A. Salt codfish, villageoise Lobster (live) broiled whole steamed j.j baked, American style 30 a la Newburg 25 a la Delmoni:o 26 a K Bordelaise 30 Patties of lobster (1) 20 shrimps (1) 20 Shrimps, a la Bordelaise a la Cardinal Deviled crabs, stuffed (1) Broiled sardines on toast Sardines Friture Kippered herring, broiled EGGS AND OMELETTES. Boiled (3) Fried (3) Shirred (3) Scrambled (4) 15 (3) with ham or bacon 15 (3) with chipped beef 17 (3) with tomatoes 18 (3) with asparagus tips 15 (3) with calf brains 18 Scotch woodcock 26 Poached on toast (3> 10 C A. A. 15 a la Howell 15 Eggs, encocotte, Bedford (S) SO Omer Pabha (3) 30 a la Meyerbeer (3j 25 alaMornay(3) 20 a la Blanchard (21 20 au beurre noir (3) 16 Omelette, plain 15 with parsley 15 AS ith tomatoes au confiture t . t » 30 $0.25 Omelet, with ham or bacon 15 $0.3S 25 .25 with kidneys 25 .<0 25 .20 w ith "mushrooni s 25 .15 25 .20 with frejh mubhrooms 25 .50 40 .30 w ith cheeEe 15 .35 to .20 Spanish 20 .55 25 .30 with onions 20 .35 26 .36 au ruin 15 .«5 25 .25 a la Creole 20 .50 25 .35 with oysters 26 .15 25 .36 Soufflee 25 .fO C. A. A 25 .50 5 .15 Celestine 30 .60 5 .10 .10 .10 STEAKS. 5 Small steak 15 10.50 5 .15 combination 18 .80 5 .25 SERVICE FOB 5 .20 Sirloin steak one 15 .75 5 .10 t»o 25 1.25 5 .10 extra three 35 1. 5 .10 large four 15 2 50 5 .10 i-pecial five 50 3.50 8 .10 C. A. A. !-ci en 45 6.00 5 .16 Tenderloin steaic one 15 .75 5 .20 t«o 25 1.26 5 .16 extra large tli ee 30 2.00 5 .15 Filet Chateaubriand four JO 2..50 5 .16 Miguon of t'liderl'in.broil'd one 15 .10 5 .15 saute one 15 .10 5 .10 combt'n one 18 .70 5 .15 Club steak tliiee 30 l.OB a .15 Po^terhouf^e steak two ; 5 176 5 .10 extra four l.-i 2 60 5 .10 d'ble six 50 1.00 Rib steak one to 1.00 extra t« o 35 1.50 17 •0.35 Veal steak 25 .76 17 .35 Lamb steak 25 .6S 17 .35 Hamburger steak, plain 30 .50 25 .60 a la Tartare 25 .65 20 .35 Salisbui y steak, fines hei bes 30 .70 20 25 30 30 20 20 15 10 10 15 25 .35 .36 .35 .15 .50 .35 .30 .10 .35 .60 .60 .60 .65 .66 .65 .30 .25 .60 .50 .25 .10 .10 .30 .20 ,30 .10 .10 .10 .50 .35 .15 .35 .10 .10 SARNITUEEAND SAl'CES TOR STEAKS iReadyfoT Service with Sleaka.} FOB SIRLOIN. Onions smothered Freni h fiied bi'oiled Mushrooms Fiesh ii.Uihrooms Truffles Marrow Bordelaite Diable Bearnaife Anchovy FOR TENDERLOIN. Onions, smothered Fiench Iried broiled Mushrooms Fresh mushrooms Truffles Stanley- Rossini Bearnaise Anchovy n to. 15 .15 .15 .20 .10 .3.5 .29 .25 ■iH .25 .15 .15 15 .20 .10 .85 .25 .25 .26 (0.26 .25 .25 .65 .35 .15 .10 .25 .2: .SB .75 .65 .IG .15 .15 .15 ROAST BEEF, CHOPS, ETC. t Roast beet 8 Jo.lO extra Ihi. k 8 .60 Hot — served from 13 m. to9 p.m. Grilled roast beef 15 .10 Roast tenderloin of beef, larded, service for seven per::0ns 45 3,50 Mutton chop (1) 25 .50 split (2) 25 .50 Tavern style 35 .60 Englith mutton chop (3) 30 .70 C. A.A.r'mb't'nSO .85 Bioiled mutton kidneys on toast 20 .10 Lamb chops (2) 15 .50 with bacon 15 .55 with Freui-h -pecs 16 .65 with asparagus tips 15 60 Lamb carborades (2) 15 .50 carbonade combination l.*! .60 f|- lervice for one. ** service for two. t time required for service, minutes. 103 1 Lamb kidneys en brochette 20 < on loast 20 stewed JO Lnnib bash 25 Veal cutlet, plain 20 breaded, tomato pauce 25 Veal kidneys, broiled, on to&'-t 20 Vienna schnitzel, German tljie 2.'. Calf's head vinaipretle £0 finant-iere 20 Calf'i: brains, buerre no;r I'l rork chops 20 conibinati' n £0 Country sausage, broiled or fried s:o take £0 Srareribs. broiled or fr.'ed ;20 Pork tenderloin 15 S lit pork wiih cream gravy 20 Fresh pig's feel, broiled 15 Troileu ham or bacon l"* II am or bacon and eggs 15 Rasher of bacon (1) 15 Peviled bam with fried egg'^ 20 Imported Frankfurt taubuge with potato Falad 15 Sweetbreads, brriled 20 en brochette 25 Eautewitli French peas 25 with mushrooms 25 ivith asp'rgs tips 27i C. A, A. combination 25 Broiled calf's liver and becon 15 fresli honey c( mb tripe 20 Cliipped beef in crtam 25 RoiJt.tbeef ha-h 25 Curm.d bcif Lash 25 poached eggs 25 Chicken hash, poached cgi s 25 ■\vitli green peppers 25 Minced turkey a la Reine 25 Spanish fries 20 rrie Princepse 20 with unchovlcs, mnyon- ]5 naise -ii' Cucumber, French dressing 15 Combination 15 C. A A. id Celery ^^ Vegetable 25 Italian ^0 AVatercrejs 20 and apple 20 Waldcrf 40 Potato 15 Herring 20 Beet 15 Cole slaw, plain 20 German dressing 25 Asparagus vinaigrotte 15 tips 15 German asparagus 15 Russe ^5 Anchovy 20 Ox palala 20 Lobster 25 Shrimp 25 Crab 25 Sh Imon 35 Chicken 25 Fresh fiult 20 POTATOES. Boiled (ready from 12 to 2 — 6 to 8 p m.) 5 to oriier ^'O in jackPts 20 Baked (ready fiom 12 lo 2—6 to 8pm.) 5 to order 40 Special baked 15 Geiman fried 15 Frtnch filed 15 Lyonnaiee 20 Hashed brown 15 Hashed In cream 15 Broiled 15 Saratot.''a chips 10 Julienne 15 Saute 15 Au gratin 15 C A. A. 15 Stewed in (-ream 15 In crt am. to order '<0 Parisienne l-'> Ai,na ^5 O'Brien 15 Mashed to o't'er (reat'y from 12 to 2 p. m ) Potato croquettes Sweet potatoes, broiled baktd, to order Saute VEGETABLFS. Green peas French peas String ben ns French string bean--; Lima beans i' French Lima beans 15 IVax beans !■'' Cutbeans n cream (Imp. Hamb'g) 15 Sweet corn 15 Corn au gratin 15 fritters 1-t Fuccotajih 15 Asparagus, American, ts ilh drawn butter 15 American, Hollandaise 15 .25 .25 .20 •0 40 PASTRY. _20 Assorted cake 25 Almond maciroons "25 Lady fingers 2.T Swiss meringue 'pQ Meringue glace '4Q Charlotte Russe ^20 Chocolate eclairs g5 Apple pie Apple and Jce cream a la mode Almond Sonffie puduing Omelette SoufRe C. A. A. ICE CREAM. .25 Kew Yoik .^5 Vanilla .35 Mixed .90 Ice cream and cake .50 ICLS. .40 Lemon .25 Oiange .50 Pineapple .40 Strawbeiry .40 Benedictine punch .40 Curacoa .45 Chartreu; e " .50 Roman " Cardlrpl " Frozen cream " :o 10 Siberian " .10 Florida " .10 Royal " Victo] ia ■ " .10 Imperial " .15 Ices or punches with rake .20 I'RLIT. .15 ;*pples .15 Oranges, ■whole .15 pliitd .15 juice .20 Bananas and cream .15 I'aked applet and cream ,15 Stewed prunes, plain ,15 wilh cream .15 "vv jlh whipd cream .20 Washed f gs .20 Salted nult; .20 Kuts and rairins .20 Canton ginger 30 15 15 30 15 15 15 15 15 .26 ];") .SO lb .?0 15 .20 15 .25 IS .)0 15 .30 15 .ro 15 .60 15 PO 25 .25 .50 German .25 Fond d'artiilioke .85 Macaroni, plain .25 au gratin .30 Creole .?0 Milanaise .3.") Spagbetti, plain ,25 au gratin ,35 Neupolilan Jlilanai.'-e Hot or cold boiled rice wilh milk cream 15 Onions, boiled plain broiled slewed in cream Ptcwed tomatocH '|ntniji(jes. ^tiifled with frc-h nmsh rooms Fresh mushr'ms, broiled or saute Slvified giccn peppeis Spinach with pgg Slewed cucumbeis in crram celery carrots Mashed yellow turnips (Hlibngc .15 .15 .15 .30 .20 .30 .20 .30 .20 .20 .15 Assorted Irnit .30 PRESERVES, FRL'IT JAMS, ETC .30 Preferved figs 5 figs with cream .15 Pears, Eartleit .■!0 apricots pineapple green gages peaches, Cal. laspberrjes Ftraw berries imp. raspberries '• stiav berries cherries, white red brandied cherries maroons Bar le Due jelly ,currants,red per jar 5 white, " strawberries " Strawberry jam I20 Raspberry Crab apple jelly 25 Quince -■ " I25 Gnava " [^Q Calf's foot " I5Q Currant " I20 -Apr'e sauce .20 -Apple sauce with cream .25 Strained honey 'or, Comb honey '■iQ Orange Marmalade (home made) CHEESE. (WIIB TOASTED OBACKEPP.RTE BREAD,! IRKICKEI,,) American Roquelort Camembert Brie Port du Falut Canadian Club house Stiltcn Gorgonzola Kdom Swiss .''rj 05 Cream 15 15 Neulchatel 15 ;i5 COFFEE, TEA, ETC, 15 .15 Mocha and Java colUci — mall poc 15 .15 larffe pot 5 80.10 5 .10 5 0.10 JO .20 ]0 .20 ]0 .20 5 .10 5 .10 5 .20 35 .20 25 .50 25 .50 5 S0.15 5 .15 5 .15 8 .20 5 €0.15 6 .15 6 .15 8 .15 8 .15 8 .15 8 .15 8 .15 8 .15 10 .15 10 .15 8 .15 8 .15 8 .15 8 .15 10 .20 5 fO.15 .r-, .20 C .20 6 .20 6 .•:o 6 .20 6 .20 5 .25 1 5 .50 5 .15 5 .15 5 .20 5 .15 5 .25 ETC. 6 80.15 5 .20 6 .25 6 .25 5 .25 5 .25 5 .25 5 .25 5 .25 6 .35 5 .35 5 ,25 5 .25 5 .35 5 .35 »r5 M " ft .li " 5 ■ lb 5 .25 5 .25 5 .SO 5 .50 5 .20 5 .25 5 .15 6 .20 6 .»5 6 .15 5 - .15 5 .25 20 .20 20 .2!) 20 .25 15 .20 15 .25 15 .15 15 .20 15 .20 15 .20 20 .40 15 A(l 20 .35 .20 5 $0 10 5 .15 .=1 .15 5 .18 5 .15 fi n B .15 B .15 B .15 5 .15 5 .15 5 .IB 5 .15 6 S0.15 6 .25 rvice for one. Btrvice for two. time required for service, minutes. 10^ Postum cereal— small pot large pot Turkish coffee, per cup Cafe noir glace Iced toffee, per glass l^ngllah breakfast ] oolong I Young Hyson J- Tea, per pot o Ceylon I Mixed tea j Iced tea, per glass 5 Chocolale i Cocoa i per pot 15 Broma ) Buttermilk, per glass 5 perpiiclier 5 Milk, per grlass 5 per pitcher 5 Half and half, per glass 5 perpiiclier 5 Cream, per glass 5 per pitcher 5 With Bread and Butter. lOe. extra, salted Butter served, if desired. DAIRY DISHES. Oatmeal and cream, to order, hot or cold 20 Hominy grits and cream 25 Pettijohns breaklaat lood 20 Cracked wheat 35 Cream of wheab Cerealine Cornmeai mush NutOake oatmeal Fried musli with maple syrup with honey Datmeal or rice with milk, hot or cold Bowl of railk, hot or cold, with bread, i-rackers, zweiback. shredded wheat bibcuic or pull bread Boiled rice with cream, hot or cold 10 Shredded wheat bisjcuits, plain 5 with cream 5 CAKES. Buckwheat Corn 80.1.3 Rice ■1} Wheat .2r» Pancake, German .10 ■lii Vienna .■0 Fiench apple $0.20 .20 TOAST. Dry Buttered Dipped French, Sabayon Milk Cream Brown bread Sbredded wheat biscuits Waffled with maple byrup with honey Eusk (home made) BREAD. Home made bread French " Corn " Grail am " Itye Pull Pumpernickel *' Boston Brown '* SANDWICHES. Ham Tongue Chicken Swiss or Edam cheese Swiss herbes cheese Corned beef Bacon and egg Ham and egg Turkey Turkey a la Creole Club house Cold roast beef Caviar Sardine Lamb Boiled or fried egg Lobster salad Cervelat 15 $0.1.5 Chicken salad 15 .1") C. A. A. 25 20 10 10 .•0 .20 .25 .10 .20 20 25 RAREBITS. Welsh rarebit Yorkshire rarebit Golden buck, plain iri 20 .30 11) .■^0 Ij .2') 15 .10 10 .10 15 .1.-) «U.15 .15 20 10 10 15 10 20 FROM THE CHAFING DISH, Oysters, a la Poulette 2( Maryland fricasseed Oyster crabs, a la Newburg Hashed clams on toast Finnan haddie. Delmonlco Newburg in cream Terrapin, Baltimore Maryland Lobster, a la Newburg a la Delmouico Frog legs, a la Wells Crab meat, Maryland Sweetbreads, a la Poulette stewed in cream en ragout frieasse with asparagus tips 2a Lamb emince fries, Toulouse Chicken, family style Marengo 35 fricasse 30 livers 1,-, Minced turkey, a la Reine io Fried salt pork, with cream gravy 15 Chipped beef, with scrambled eggs 15 Sauerkraut, with Frankf't sausage 15 with *pareribs 25 Macaroni, a la Creole 15 Spaghetti, a Is, Creole 15 Spinach, with broiled bacon 15 with braized sweetbreads 25 with broiled veal kidneys 20 Fresh mushrooms in cream 20 a la Poulette 20 Maryland 25 Scrambled eggs 15 Welsh rarebit, a la Wooster 15 a.') .,50 •a .50 ■a 1.2.5 'ifi .45 25 ..50 25 .SO 85 .4.5 25 .65 25 .65 25 .65 25 .65 25 .10 25 ..50 25 .70 25 .70 25 .70 25 .70 25 .75 25 55 25 .50 25 .70 .40 .50 .45 .45 .40 .40 .45 .75 .50 •50 .40 .45 Epicures desiring to prepare their oifm dish may do so. tt service for ODe- ' serivce for two. t time required for service, miautes. Typical of the silverware designed for Hotel Pennsylvania, Kew York, by Reed & Barton, 105 Chicago Chefs Give Unique Banquet. At the banquet given by the Chefs' Club of Chicago to the International Stewards' Associa- tion, each course of the menu was the speriaity of a prominent chef whose name was printed on the card under the dish, as shown in the menu herewith reproduced. Tripe, mode de Caen. Recipo iy Finnin Dclpire, chef Edelweiss Restau- rant. Short ribs of beef, home styie. Reoipe bj/ Ghas. Merkle, chef Union League Club. Eggs Chantecleer. Recipe 6y Theo. Pierrot, chef Congress Hotel. Chiciien salad. Recipe if Albert Stalle, chef Hof Brau Restaurant. Cottage cheese. Recipe by Albert Gaillard chef Grand Pacific Hotel. Wurzhurger Ciysmic CoKee » » * TRIPE A LA MODE DE CAEN. One whole fresh tripe (from young steer pre- ferred) ; eight raw calf's feet, boned ; four ox feet, boned ; one ham bone, four pounds salt pork, one large Ijitchen bouquet, three ounces whole pepper, two heads of garlic, three quarts of toma- toes, one-half gallon of good stock, two quarts of hard cider. Proceed as follows : Have a four gallon earthen crock or jar — with cover. First — Cut flat very thin strips of the salt pork and line the bottom and sides of jar three inches above top. Second — Plant kitchen bouquet in middle of bot- tom. (Kitchen bouquet — four leeks, two celery stocks, two bunches of parsley, two heads of gar- lic, eight bay leaves, twelve whole clover, two 'arge carrots, three onions sliced lengthwise ; bunch this all together with a small string with cloves and bay leaves inside. Third — Place ham bone and ox feet all around the bouquet. Fourth — Cut up the tripe in three-inch squares and cover the bottom of the jar and alternately ■with the calf's feet (boned) up to the top. Fifth — Pour in the tomatoes, the stock and the cider. Sixth — Crush the whole pepper with the blade of a knife, salt, a little cayenne pepper, and cover the whole with the pork lining that is extending above the jar three inches. Seventh — Put cover on and close hermetically by mixing flour and water and paste all around the cover. Eighth — When this Is done put the whole in a moderate oven (baker's oven preferred). Let cook for twelve hours. Careful watch is neces- sary as the tripe must he cooi^ed slowly and at the same temperature all the time. Ninth — After the cooking is done, remove cover and carefully take tripe, ox feet and calf's feet cut of the jar and place them in separate sauce pans. Strain the sauco through a coarse strainer ; remove all fat and grease of same. If the sauce is too thin put same back on the range and add a couple of spoons of demi-glace and a little good sherry. Let it simmer until very tasty, and poar the whole over the tripe. This dish is supposed to be seasoned highly. Serve hot witli toasted French bread. * * if SHORT RIBS OP BEEF, HOME STYLE. Take short ribs or brisket beef ; parboil, then wash off ; put on fire again with enough water to cover, and add one gallon tomatoes, passed through a colander sieve ; add three stalks of leeks, cut fine ; add bouquet of celery and pars- ley tied together (so it can be removed when done) ; about twenty minutes before it is done add raw potatoes. Serve hot. Season to taste. » » * EGG CHANTECLEER. Poached egg soft, breaded and fried. I'uree Soubise (puree of onions in cream). Tartelette crust. Slice of pickled beef tongue, cut round. A cocli's comb cooked, and a slice of truffles. Tomato sauce. Put the puree soubise in the tartelette, cover with the slice of tongue. Put the fried poached egg on top, garnish the egg with the cock's comb and truffle, and a little tomato sauce. * * # CHICKEN SALAD, A LA RICHELIEU. Tw^onty ounces of chicken, 4 ounces of celery, 3 ounces of pineapple, 7 ounces of pimentoes, 1 pint of mayonnaise, will make two quarts of chicken salad. A five-pound hen. when boiled, will give twenty ounces of meat. Cut the chicken, celery, pineapple, and pimen- toes in pieces one inch long and three-quarters of an inch thick ; season to taste with salt, pep- per, cayenne pepper, celery salt, and lemon juice, and mix in the mayonnaise. Serve on leaves of lettuce. Cover the salad with some mayonnaise. Garnish with capers, beets and hard boiled eggs. A thirty-cent luncheon at the Home Dairy Res- taurant, Denver : German noodle Fricassee of lamb, green peas Mashed potatoes Sauerkraut Vanilla cream pie or apple pie Tea, coffee, milk or buttermillc Every issue of THE HOTEL MONTHLY (published at Cliicago) contains specimen menus and bills of fare. Also information of interest to all caterers. If yon are not familiar zvith this publication ivrite for a sample copy. io6 Meal Price. BANQUET PROSPECTUS, HOTEL BALTIMORE. 3- ^... .4^/^.:m^ Wines, 4^, Time '^^^■.T Cl2ars.<^*^^ .. y Room cMo^ ^^4- Menu. — — *^s^ — Wines. GEO, O, RELF. tt^^itfi ILLUSTRATION OF LEAF (WRITTEN IN DUPLICATE) OF A STEWARD'S BANQUET BOOK. One of the best ideas for a Steward's Banquet Book that we have seen, is that in use in the Baltimore in Kansas City. Each leaf has "banquet prospectus" in duplicate (detachable at per- forated line); also detachable from stub at perforated line. One copy is for the party giving the banquet; the other is for the steward. The stub contains all the information on the prospectus sheet. The illustration herewith of a leaf is kindly furnished by George O. Reif, assistant manager of the Baltimore. It is so clear as to be self-explanatory. 107 THE TIP TOP INN, CHICAGO Is Operated by a Man "Who Loves His Business and Who Has the Loyal Support of Employes Who Have Been With Him Many Years. this subject, he said, in substance: "I have tried to be a friend of the negro in this business, and have always employed them. It is in the Palmer House and The Tip Top Inn that the negro has held his position all these years in Chicago. I have their work systematized. Each waiter knows his station and what he has to do, and each station has its captain, who is my representative, and I am always accessible. There is discipline, but no bad language. Every employe must be self-respecting and a credit to the establishment. The waiters appreciate the treatment and are loyal. It is the same way with the cooks; they are loyal, and have time and again given evidence of it. ' ' The policy here is to minimize waste. The high cost of living today is due in a large measure to waste, not alone in material, but in time. ' ' * # # We asked Mr. Hieronymus regarding the spe- cialties which draw epicures to his place. He said, in substance: "I enjoy preparing food; I like to make things eye-pleasing and appetizing and to serve the dish that brings the compliment of the Cover design for Tip Top Inn Bill of Fare. Two laymen were talking about catering, and commented on the few who appeared to be suc- cessful in this business. One asked the other to what quality he attributed the success of Mr. Hieronymus, proprietor of The Tip Top Inn, Chi- cago. The reply was : ' ' His soul is in his busi- ness. ' ' Mr. Hieronymus is a conspicuous success. His place of business is located on the ninth floor of the Pullman Building, which is one of the oldest buildings on Michigan boulevard, and with no sign of any kind on the building to indicate that a restaurant is operated in it. Nevertheless, -this restaurant is one of the best patronized in Chicago, and during the busy hours the elevators are taxed to their capacity. The editor of The Hotel Monthly asked Mr. Hieronymus how he managed to build up and hold so large a business. He replied, modestly, "I love my business. ' ' * ^t * Mr. Hieronymus employs negro waiters, and many people wonder hov? he gives such good serv- ice with negroes. In ri;plying to our inquiry on July 22, 1920 ffi T.pTop -^ SELECTION OF COLD DISHES Hors d'Oeuvre Varie, per Person 90 Ixibster Cardinal 1. 00 Crabmeat Cardinal 80 Lobster Cocktail 1. 00 Crabmeat Cocktail 75 Stuffed Eggs Anchovies 60 Fresh Shrimps Brochetle 80 SOUP IN CUP Gumbo 30 Crab Gumbo 40 Essence of Chicken 30 Tomato Bouillon 30 Clam Broth 30 Consomme en Gelee 30 ENTREES Columbia River Salmon, Mayonnaise 90 Chicken and Ham. Virginia 1.25 Veal Cutlet Breaded. String Bean Salad 90 Frozen Chicken Salad 90 Pickled Lamb Tongue, in Aspic 80 Head Lettuce 35 Combination 40 Chiffonade 45 Alice 60 Ladies Delight 65 SALADS Remain and Cantaloupe 45 Remain 35 Cucumber 35 Watercress 35 Tomato 40 Fruit 60 Fresh Cherry 50 Remain and Grapefruit 65 ICED DRINKS Cafe Glace 40 Chocolate Glace 45 Iced Coffee 25 Iced Tea 25 Grape Juice Julep 40 Orange and Egg Punch 40 ICED CIDER 25-50 Service for 1 Person Only A Selection of Clioicc Beverages and Mixed Drinks Sparkllnf Pomoni Cxlri Dry SI CO «2 00 Spukllni Spilt Cider SO 1 00 Spaikllnl App1)u , . . Spill* 25 50 .... Sparkling Rumi Cidsr , , 1 00 3 X HD«ll> Sparkllnf Crape Julca, White. , , gO 80 sun Crape Juice, Red bS Still Crape Juice, While 65 Upnbero' J«l« tPh") Spi.i, 40 80 H 60 1 » 1 30 1 60 Cupa, C mUt*, Etc. r*t Fir HEkxl* AMI. Pomoni Sparklinc Pnill. Cup £1 25 JZ SO Pomam Spaiklinc Tip Top, Coo In r 1 25 2 SO Spill Spirkllnc Cider. Cup 90 1 BO Spill Spirkllnj Tip Top, Coolof ..90 1 BO Lotan berry. Cup 125 2 50 . Ciaps /nice, While, Cup . . Crape Juice, Red, Cup Crape Juice, Sparkling, White, Cup Crape Juice. Sp'U'gTIp Top, Cool Loganberry Punch U 00 1 00 . 1 25 r 1 25 1 25 P.r t2 00 zco 250 2 M 2 SO Bwr on Dr.. gilt ani BottlcJ Buck P>i> Budweiisr. Roo; Bcei .., W2S 25 , , 25 Birch Beer,, MaltMarro* 25 2S M iaenl Water , Gmtfcr Alt. Etc. While Roek Sphu 20 Poland (Sllll) Bulftlo '- !^ C'l. Vichy CfllMtme Pliilo . Spill! 25 b Belli* BKltl so JO go 60 25 50 65 40 BO Sp'I'j Ctnger Ale, Imporlsd I-S Ginger Ale, DoTiea'.o Z^ Sanaparllla, Imported 33 SirsaparllU, Domes lie 20 30 40 30 Mixed Driiiki Tip Top While Grape Juice Cup. Individual 35c Eich Crape Juice (While) Rickey Crape Juice (Red) Loganberry " ,. , Ginger Ale Sarsapanlla Boston, Cooler. , Raspberry Cobier , . Orangeade. Plain Orangeade »>lh Egg Orange and Egg Punch Lemonade, Plain . Lemonade with Egg. . . . Lemonade Frull , . . Lemonade Mlh Crape Jutco . Lemonade wllh Loganberry Juice Lemonade »1lh While Rock Eac-S M 3D 30 25 29 25 35 35 30 40 40 25 35 30 35 35 35 Cfape Juk-j (White) High Bill., Ope Juice (Red) Punoh Crape Jules (Red) Hljh Bill Loganberry Punch . Loganberry High Ball LQBanb«rry Cooler ClnKSr Ala High Ball H'.rM'iNeck Shandy Ca(( - . . - Milk Punch.. Milkshake 'Vichy and Milk , . Bultormllk Fizc 25 M 25 35 . . 3S ,; ... 30 . ,. 30 30 20 ,. 15 A page from the Tip Top Inn Bill of Fare. people who know how to eat. The greatest joy I have in my business is when I can make some special dish to please some good friend or patron and see him leave satisfied. ' ' * * * We asked Mr. Hieronymus why the cabaret has never gained a foothold in his place. He replied that he is not partial to cabaret ; that he feels that he is a restaurant man and not an enter- tainer beyond that^ except for music. Mr. Walter Blaufuss has been the director of his orchestra for many years and knows Mr, Hieronymus' standard of musiCj which is in keeping with the establish- ment. * * * We were interested in the bills-of-fare of The Tip Top Inn, and asked Mr. Hieronymus for per- mission to reproduce them in The Hotel Month- ly, which permission he granted. The bill-of-fare for the day is a folder, seven by eleven inches, the cover carrying a panel headed "Selection of Cold Dishes," and framed in a design to suggest cool weather. This selection of cold dishes we reproduce elsewhere, also the two inside pages of the card; the left-hand page headed ''Original Dishes," listing only dishes of Mr. Hieronymus' creation. The restaurant's complete bill-of-fare is in the form of a book of sixteen leaves, bound together so that the two inside leaves are the smallest, and each of the underlying leaves bound so that the top rises about one-half an inch above the sheet on *^p of it, and in the panel formed by the exposed Cigars — Imported PvUigu Prle» Each 1 Fancy T»tea $0 45stra!gh( 2 Palmu 35c 3 for I 00 3 PorfKtos 35c 3 for 1 00 4 Belvederoa 25 straight 5 Puiateti 25 straight Coronas M Coronaa , 65 alralghl 15 Belvodere 25 8[rai>etalaa 20 straight Tip Top Spaclal 20 (Corona si») 15 straight Per Box $10 00 for 25 7 50 for 25 7 SO (or 25 5 50 for 25 9 00 for SO 1500 (or 25 5 50 for 25 7 50 (or 25 8 00 for 25 4 50 (or 25 9 £0 for 25 Clear Hi ,BVMU 36 Piccolo 36 Favarltft Escellente . 37 Undos 15 straight 6 50 for 50 20 3 (or SOc 7 50 for 20 15 2 for 25c 6 00 for £0 40 Lucius Perfecloa . 41 Pallnatos 42 Magnlflcos . . . , 50 King 51 Porfecto Grande . 52 Bankers . . . . . 25 straight 15 straight 20 3 (or SOc 15 straight 20 Gtralgtjt 5 50 for 25 6 50 for 50 7 50 for SO 9 CO for SO 6 00 (or 50 6 00 (or 50 Cigarettes 45 Tip Top Ion Cigarettes, mad* by Pinkue Bro*^ N. Y. f 25 46 Rameses II 25 47 Pall Mall, Regular Site Plain or Cork 30 48 Egyptian Deities, No. 3, Cork Tip 30 49 EgyptUn Dettlea, Plain 30 50 Egyptian Luxury, mild, Cork Tip 20 51 Philip Morris 30 52 Condax, Straw Tips 30 54 SchJnasl Bros., Naturals 20 55 Motochrino, No. 9, Cork Tips 20 56 Melachrlno, No. 9, Plain 20 57 Melachrlno (No. 4) 35 SB Mogul, Cork Tip 20 59 Murad ■ 20 60 BrenlngsOwn 30 After Dumer Cigarettes 62 Pall Mall, King SUe *5 Tip Top Specialties Lobster or Chicken Salad (all White Meat) or Mexican pi. 2 00 Chicken Salad, While and Dark Meat or Mexican pi. 1 75 Rusdan Dressing pi. 90 Roquefort " pi. 1 00 Mayonnaise " pt. 1 00 HeiTlng.TlpTop pt. 75 Surf Curke pt. 50 Tip Top Spaclal Salad Oil pt. 1 00 Giant Ripe Otlves Tip Top French Dressing . . , Tip Top Special Blend Coffee . qi. 4 CXI ql. 3 SO qL I 50 ql. I 00 qt.2 CO qt;i 25 Bottle per lb. A page from the Tip Top Inn Bill of Fare. half-inch space, there is printed a caption heading for that particular page, which indicates the con- tents. We reproduce ail these pages in reduced facsimile, as indicative of what we believe to be the most complete list of foods in any restaurant bill- of-fare. The cover design is a work of art in colors, and done by Rogers & Company. The photographic reproduction does not do it justice, but gives an idea of the clever design. The editor was recently a guest at a wonder- ful banquet which appealed to the five senses, sight, hearing, smell, taste and touch. The table was beautifully decorated. The air was laden with the perfume of flowers. Music brought to the feast a concord of sweet sounds. The foods pleased the palate. The banquet was real, because we could touch the things that we could see, smell and taste. The candy kid is a grown-up, judging from hotel candy-shop patrons. 109 OyfltCM Is *(»aB stl monl^ con tai nine IrtKr "R" Rociuway Bake HIeronymus 80 60 Shell Ro»st with 6»con 60 Shoie Slew, Cooked ai Table for two 2 00 Celery Stew, Cooked at Table - 65 1 25 Spiced Lynn Haven Oyitera 50 Relialie. Green Pepper Slufled, Piquant 40 Celery, Stuffed, Roquefort Cheese 7S Celery, Stuffed wUhWIneherrlriE 65 Slufled Celery with Lobster I W Filets of Lobaier Cardinal I 00 Fllela of Lobiter Mephlslo (Hoi) I 00 Lobster Cocktail 1 00 Lobster FilBta and Wlneherrlne on Letluce 1 DO Lobsier In Shell Exquisite , 1 50 FlletsofWIneherrInf and Celery Frapoe 60 Sardines Deviled (Hoi) 75 Crab Flake Cardinal 80 Crab Meal Cocktail 7S Crab Cup Ravigotte 75 Crab Cup Grace Louise 75 Stuffed Eee* a la Russo 60 Anchovlea Tomato a la Russe 75 Prince George M Soups en Taaae Chicken and Clam Broth, Whipped Cream 35 Clear Terrapin, Amonilllado , Clam Broth Narrafanset 40 Cream Terrapin. Madere. . . Lobster Broth a la Stanley. ..,.,, 40 Tomato Gumbo en Tajso , . Tomato Crab Cumbo 40 Mousse of Young Pea* . . . Clear Turtle a rimperlal ... -SO Crab Meal Chowder Stiell Fi.li Stuffed Lobster, Pullman . . . , I 50 3 00 Broiled Uve Lobsier, Spiced Bullerl 50 3 00 SiuKed Lobsier in Shell.TIp Top . 1 50 3 00 Lobster en CoqulHe, Tip-Top Inn I 50 3 00 ChiGtB^ DibK Specials Imperial steak for two .... Imperial Tenderloin for two, . Chicken Flakes, a la Kingsbury Chicken Flakes, Tip-Top Inn , Chicken Flakes, a la Pullman . Chicken Flakes, Meilcalne . , Chicken Flakes,Newbure . . . 5 00 Calf's Sweetbreads. Meitlcalne . . I 25 2 SO SCO Calf's Sweelbreadi, Tip-Top Inn . 1 25 2 50 I 60 3 20 Lobster, Tip-Top Inn 1 SO 3 00 1 60 3 20 Crabmeat a I'Orleans 1 00 2 00 I 60 3 20 Flaked Breast of Capon Caruso , 1 50 3 00 1 60 3 20 Sweetbread and Chicken Newburgl 50 3 OO 1 60 3 20 Chicken and Lobster Newburg . , , I SO 3 00 <^ Ongiaal Diane* Baked Slufled Whilellsh with Crabmeal gl 10 22 20 Filet of Sole with Crabnoeat , 80 1 60 Filet of Sea Bass. Tip-Top 90 I 80 Hard Shell Crabs (Hot) Supreme per person 80 Boned Bass, Piccadilly Sauce 60 1 60 Squabs Stuffed a la Rothschild 2 25 Calf's Sweetbreads, Glace Louise 125 250 Calf'a Sweetbreads, Mea 125 250 Calf's Sweetbreads, Tip Top fnn I 25 2 SO Grilled Chicken a la Strassbourg I 75 3 SO Boned Grilled Chicken SpaghsiU, Tip-Top Inn 1 75 3 50 Chicken Breast. Sam Ward 1 75 3 50 Milk-Fed Chicken, Adolf for two 3-66 Milk-Fed Chicken Fried, Arkansas 1 75 3 SO Milk-Fed Chicken. Royal or Colonial I 75 3 SO BreasI of Milk-Fed Chicken, Car^me 1 75 3 50 Breasl of Milk-Fed Chicken, au Beurre I 75 3 50 Breast of Mllk-Fed Chicken, Nlvernalse . 1 75 3 50 Breast of Milk-Fed Chicken, Virginia Sous Cloche per person I 75 Guinea Chicken, Royal 1 75 3 SO Breasl of Guinea Chicken, Car^me 1 75 3 50 Breasl of Guinea Chicken, au Beurre 1 75 3 50 Sreast of Guinea Chicken, Nlvernalse I 75 3 50 Omelelte, Edsall 90 Omeletle, Kingsbury 90 Filel Mlgnon. Sirassbourg, each 1 75 Planked Combination Loin Chop, each 1 50 Planked Sirloin, Tip-Top Inn for one 2 SO, two 5 00, three 7 50; lour 10 00 Planked Tenderloin, Tip-Top Inn lor one 2 SO; two 5 00, three 7 50, four 10 00 SalaJfl Heartsof Lettuce wllhCheeseCroqueltesSO I 00 Salad Figaro 50 1 00 French Endive Combination 60- 1 20 Tip-Top Inn Salad 60 I 20 Salad Alice 60 1 20 Imperial Fruil Salad, for two . . . I 50 Ueaaerta Tip-Top Fakir 75 Cup Pullman 50 Peach a la Bellevue 50 ParfaiE Neuveau SO. Ckc, Stuffed Pears with Cream Cheese Bar le Due Camemberl with Remain Oriental 'f^'romage Antique Tip-Top, Special Glace Edsall .... . . 75 Colonial Cup 75 Omelette Extravaganza 1 25 Omelette Glace Surprise 1 25 Coffee A page from the Tip Top Inn Bill of Fare. A page from the Tip Top Inn Bill of Fare, Ckafin^ Di.k« 23 20 3 20 3 20 3 20 320 3 50 2 50 2 50 2 50 1 50 I 30 1 40 1 40 3 00 3 00 300 30C 3 OC 3 00 2 00 200 200 200 1 70 1 SO 1 50 1 SO 1 50 1 50 1 BO 1 60 1 BO 200 200 300 300 . ... 1 60 1 25 ... 75 Webh Rarebit ... .65 70 Yorkshire Buck ... . J 50 " Maryland I 50 Tip Top Inn 1 50 a la King " Maryland or Newburg ..... 1 00 " " Delmonbo ^ . . . . . 90 73 " Poulolto Smoked Sardines In Oil Smoked Herring In Oil " Salmon in Oil . . Grilled Sardines on Toast Appetizers .... each person 20 SO . . " " 50 . ..." " 50 ..." " 75 '■ '■ I 00 . . . . " " 50 . . . . " " 75 Canape of Crab Heat, Marie Antoinette Relishes Chill Sauce Gherkins Sweet Plcklca Dill Pickles Chow Chow Qucon Olives Ripe Olives Ripe Olives Stuffed with Anchovy 45 Pickled Walnuia 25 20 1 A page from the Tip Top Inn Bill of Fare, A page from the Tip Top Inn Bill of Fare. 110 Entree* Cklf SwMtbraad, Brollftd, on Tout ^ 90 fl t " CUoe, with Pom '.','.'.'.'.'. I 00 2 C ' Ssute with MushTODmi 12S2f Sam Ward {Chaflnj Dlah) 1 25 2 1 ' " Tip Top Inn (Chafing Dlah) 125 2£ a la King (Chaflnt Dish) 1 25 2 f " " Sous Cloche, each 1 50 "" Grace Louise 125 21 with Mushrooms and Bacon, Brochetto i 25 2 ! Pate of Sweotbread, Toulouse 75 i j Sweetbread Crequeltes 75 1 j Veil Cutlet 80 1 ( " Breaded. Mllanalsa gS 15 Wiener Schnitzel 90 is Paprika Schnltul 9O 1 £ Schnitzel Holsteln 90 1 £ Wiener Schnitzel with Sardellen 90 IG Cal( Brains au Beurre Nolr 80 I e " ■■ Breaded, Tomato Sauce 90 IE Calf Uver Broiled or Fried 80 I e " and Bacon 85 17 " and Onions 85 17 MUk-fed Chicken. Stewed or Fricassee 150 3C Chlokon Hash Fried. Plain 90 18 " " '■ with Graen Pepper 100 20 Minced CMcken on English Muffla 90 1 8 Chicken CroquellaSi with Peas 90 18 " Uver and Bacon en Brochette 80 16 Sugar-cured Ham Broiled or Fried 80 16 " with Fried Eggs (2) Country Slyle 90 18 Sugar-cured Bacon, Broiled or Fried 80 1 6 " " with Fried Egga (2) Country Stylo 90 1 8 Veal Kidney Broiled. Deviled or German Style 80 I 6 Lamb Kidneys en Brochette 80 16 Dlable 80 16 Corned Baef Hash Fried 80 16 •■ Tartar Sauce or l Poached Egg 90 1 8 Home-made Sausage In Links BO 16 Cakes 80 16 Broiled Rg's Feet Club Stylo 80 16 Fried Boneless Plg"8 Feet 80 16 Broiled Honeycomb Tripe 80 16 Honeycomb Tripe a la Creole 80 16 " Soublse 80 16 Frankfurt Sausage, PoUto Salad or Sauerkraut 80 1 6 Codfish Ball, Cream Sauce BO 16 Special with one Poached Egg 85 1 7 Fried Codfish Hash 80 16 Stewed Codfish In Cream 80 16 Patties Chicken Patty a la Relne . Sweetbread Patty. Toulouse Lobster Pally, Maryland . . 60 1 60 80 1 60 90 1 80 Shrimp Patty. Newburg . . 75 Oyster Patty, Pouletle ... 75 Crab Meat Patty 75 Oyeten mnA Clams torn all Bontlu MBtuaiDg letter "R" Bluepelnt ^35 CockUlt 40 Cohitt Island 40 *• Cocktlll 4S LjTDD Haven 40 '■ Cecklall 45 Reokeway Bake. Hleronymus . . 60 ShellRoBst, "Hp Top Inn .... 60 •' " Plata 50 Rookewur, Crab Meal au Cretin . 75 Oysters (Special Dreailng} ... 50 Crab Meat Oyslen Shall Slew, Dry fi " with Milk '* " Cream .... " " Boston Fancy . . . Pried In Crumtu or Commeal . . Combination Fry Boston Fiy Broiled. Plain " Celery Sauca Eacalloped Broiled with Bacon en Brochette Baked in Shell with Mushrooms Oyster Patties 65 LltUe Neck Clams Cherry Stone Clams , Little Neck Claras, Steamed Stewed , " " " Fried In Crumbs Clam Fritters (3) CLama, Minced, Plain or wllh Green Pepper, on Toast or Toasted English Mutfln . Sliellfiflk Special Cxpe Cod Celery Stew Shore Stew of Lobster and Oysters, for two Lynn Haven with Fresh Mushrooms, for two Soft Shell Crab, Fried " " " Broiled, on Toast Hard Shell Crab, Ravlgote (cold) Per person " " " Supreme (hot) Per person Stuffed Deviled Crab Per person Crab Flake, au Oratln " " en Coquille, lip Top Inn Scallops Fried, Tartar Sauce Pat^ of Shrimp Lobster Boiled (cold with Mayonnaise) " Broiled or Steamed, Chill Sauce " Stuffed a la Pullman " au Gratin " Deviled In SheU " and Mushrooms en Brochette •• Pale " Cocktail ' Cardinal 1 25 2 00 200 I 60 1 60 I 60 I SO 300 300 3 00 3 00 3 00 3' 00 Skelmflh in Cnanng Dish Oyslers. Pouletle 75 Newburg 75 . 75 Maryland " a la Marguerite . Crab Flake a la Newburg " Maryland . . " a la King . . Scallops, Pouletle 1 00 2 00 Newburg .... 1 00 2 00 I SO 1 50 1 50 1 50 1 00 200 I 00 2 00 1 00 2 00 " " Newburg Curry. . . Lobster, Newburg .... " Maryland . . . ■■ Saul£. Bordelalse " Tip Top Inn . . a la King. . . . Curry 90 I 80 90 I 80 50 3 00 50 3 00 SO 3 00 SO 3 00 50 3 00 50 3 00 A page from the Tip Top Inn Bill of Fare, A page from the Tip Top Inn Bill of Fare. Scientific Banquet Service Banquet manager and chef of Hotel Commodore^ New York, tell how, by co-operation, they have served a seven-course banquet to 3,200 guests in 1% hours: Louis T. Allman, the banquet department man- ager, explained the waiter service; how, by co-op- eration with the chef, it had been possible to serve a seven course banquet to three-thousand-two- hundred guests in one and three-quarter hours; when all the cooking, from fish to roast or entree, had been done after the guests were seated at the table, and the hot foods served fresh cooked and hot and the cold foods consistently cold. Chef Derouet, with whom we spent an hour, ex- plained his system in preparing and serving ban- quets, and the service of the courses in close co- operation with Banquet Manager Allman. For illustration he took the Tom Green banquet, which had just been served. He said in substance: Before each banquet I have a demonstration clasSr which is conducted by myself or my assist- ant, to show the size of portion and how it should be dished up so as to be most attractive and most economical. In this way I gauge the quan- tity. We work on a guarantee of s'o many covers, and prepare enough food for as many people. In this way we get enough, with very little left over, and save much waste. My estimate is one gallon of soup for seventeen guests, one gallon of vegetables to forty guests, and one gallon of sauce to eighty people. Mr. Derouet was in the kitchen at this time, and pointing to the range side of the kitchen, called attention to a string of large letters, * ' A, ' ' ' ' B, ' ' '^C,'' ''B/' etc., after ''A,'' the figures 1-10, after "B,^' 11-20, after ''C,'' 21-30, etc. There may be ten or more of these letters, according to the size of the banquet to be served. It means that * ' A ' ' is a cook 's stand, and if there, are ten letters, that means ten cooks. Each cook will serve ten waiters, and each waiter ten guests. If there are ten cooks, it will mean that there are one hundred waiters serving a thousand guests. Now here is where Mr. Allman and Chef Der- ouet co-operate- for efficient service: The waiters assigned to letter ''A" division, which may be nearest to the dining room entrance, will have the longest walk in the dining room; whereas the waiters assigned to letter '^H'' for instance, will have the longest walk in the kitchen, and the short- est walk in the dining room ; in this way not alone measuring the waiter's walk, so as to have the service uniform as to time, but preventing con- fusion in the kitchen, for the waiter of a, certain zone area in the dining room must go to a particu- lar letter in the kitchen to get his supplies, as the cooks will serve only the waiters from the desig- nated zones, as indicated by their badge numbers. The control of the cooks is by sound signal. One blow of a whistle means * ' get ready, ' ' two blows, ' * serve the speakers ' table, ' ' three blows, ' ' serve everybody. ' ' The cooks never touch the plate. The waiter 111 Etftff «nJ Om " Hollandaise '' French Peas " Asparagus Tips " Rageolet '" 25 for two 50 A page from the Tip Top Inn Bill of Fare. 3. The man who "will serve one portion for two against the rules of the housOj and in other "ways, as by favoring patrons, with the expectancy of a larger tip, shrink his sales totals far below what they ought to be. 4. The waiter who is ef&cient and loyal to the houscj who gives good service, and whose average is always high. I look for the reasons of the discrepancies in volume of sales, and am generally successful in finding them. I am not hasty in coming to a con- clusion, but when I see the same man with low average from day to day, I watch him closely and it does not take long to weed him out. But this Aveeding out is a tedious job, for the man who takes the place of a ' * weeded-out " may be equally bad, or worse. It is a case of try out and try out, and holding on to the reliable men as long as possible. If in your judgment some things can be done in a better way than you were taught to do them, bank on your judgment, and try the new way. Don't be a slave to custom. To promote the comfort of all your guests it is necessary to reserve some parlor and dining- room space for non-smokers. A page from the Tip Top Inn Bill of Fare. The Importance of Courtesy From the Boole of InstructioTis, Union Pacific Dining Car System. The gratifying improvement noted in dining-car service warrants the belief that our employes can easily attain and maintain standards of service second to none. . . . The conductor of a dining car has charge of a small hotel on w^heels. He should consider him- self a landlord and gain that close touch with his guests which is impossible for the manager of a large hotel. Good service includes polite and thoughtful at- tention. All men are naturally polite, but are sometimes forgetful. Dining-car employes, from the nature of their duties, cannot afford to be forgetful for a moment. The employes of the railroad come in closer and more frequent con- tact with the public than those of any other busi- ness, and their opportunities are greater for either g.'iining a friend or creating an enemy. To have its employes civil, kindly and thoughtful at all times — even under the most trying circumstances, is a matter of dollars and cents to the railroad. At no time are people more susceptible to their surroundings than when at meals. The efficiency of conductors can often be gauged by the politeness of their waiters. Much can b*» 113 c TurKey Back each SUced Breast of Turkey . .?! 25 Roast Young Chicken . . 1 50 Sliced Chicken 1 25 Roast Prime Beef .... I 10 Sugar-cured Ham .... 80 Virginia Ham l 00 Westphalia Ham I 00 Smoked Beef Tongue . . 80 Brisket of Corned Beef . . 80 Pickled Lamb Tongue . . 80 " Pig's Fool .... 80 " Boneless Bg'a Feet SO Aasorted Cuts I 00 With Chicken or Turkey . . 1 50 Chicken SaUd 1 25 oiA Meat, Etc. SI 25 Roast Umb gO 90 2 50 Pale de Folo Gras .... 90 3 00 Steak Tartar 2 50 Chipped Beef 60 2 20 Cold Whlteflsh a la Russe , 90 1 60 Cold Salmon Mayonnaise . 60 2 00 Kippered Herring .... 65 2 00 Cold LobSter.-Chili Sauce . 1 50 1 60 Sardlnea/per box .... 1 60 Smoked Sardines 1 60 Cold Pork and Beans ... 50 1 60 Cervelat Sausage .... 75 1 60 Salami Sausage 75 2 00 Liver Sausage 75 300 Salaa 2 50 Salmon 75 '2 50 Anchovies 1 00 1 80 Florodora -65 I 60 Chlffonade 45 SO 51 80 1 80 1 20 1 00 1 80 1 60 1 30 300 70 70 1 00 1 so 1 50 1 50 1 50 200 1 30 90 ! 00 1 00 I 00 60 60 60 70 70 70 1 20 1 20 1 20 70 80 1 30 1 50 90 1 00 1 00 1 00 1 20 1 20 1 50 70 70 70 1 00 1 00 1 00 1 20 1 20 80 70 90 80 40 SO 80 75 90 60 90 75 1 20 1 20 1 20 1 20 25 50 40 35 60 Crab Meat 80 Vegetable SO Cold Slaw Chicory . 35 35 . . 60 65 Waldorf . 50 5(. Regis Imperial Fruit Salad (for two) , " and Tomato or Cucumbers Tomato and Cucumbers (comblnitloa) . . 35 . . 35 . . SO . . 50 and Domestic or peeled Sp . . 40 ■' pressed with sour Cream Dressing . . 45 ■' . peeled (whole) with Russia Surprise Stuffed with Appl ■' with Chic '■ with Crab '• withAnch " with Aspa " wlthCavl Apple Surprise Stuffed with Celery Asparagus French Vinaigrette or R American Vinaigrette o Tips with Vinaigrette or Creen In Endive or on L n Dressing and Celery IT COtheilo) and Nuts usslan Dressing. . . . . . Russian Dressing '. '. 60 . . 60 ettuce . . 60 . . 15 . . 25 . . 30 Chops Planked English Chop Combination, each , . , . , $1 50 Broiled English Chop Combination • 25 Pork Chop (2) SO " " Breaded (2) 90 ■*' " Saute, Sauce Robert (2) 1 OC '■ " (2) Fried Apples ... 1 CO Salt Pork, Fried Apples 75 Tenderloin of Pork, Broiled ... 1 00 of Pork DIable .... 1 10 wlih Fried Apple ... 1 10 Combination Grill Jl 25 Broiled English Chop 90 Rib Mutton Chop, Broiled (2) , . 1 00 Breaded (2) . . 1 10 " Combination (2) i 35 Lamb Chop (2) 90 " Breaded (2) .... I 00 " with Kidney . . . . I 00 " (2) Combination . 1 10 Poultry Milk-fed Chicken, Broiled 1 50 a la Adolf (2) " Fried 1 50 Stewed or Fricassee 1 SO Country Style J 7S a la Maryland 1 75 " " Saute Marengo 1 75 " " with Mushrooms I 75 Spanish Style 1 75 ■' " Mexlcana '75 '■ " Breast, Sam Ward 1 75 " " Louisiana .....175 " " Arkansas ' '5 " Au beurre en Casserole 1 75 Car£mo with Noodles (en Crustade) I 75 Royal with Noodles (en Crustade) 1 75 NIvernalse or Colonial 1 75 •■ ■' Farcle en Casserole (30 minules) Grilled Tip Top Inn I 75 " •■ " Strasburg 1 75 Roast Guinea Chicken Broiled Guinea Chicken 1 50 Breast of Guinea Chicken en Crouton Wild Rice. Grilled Potato 1 75 CarLme with Noodles (en Crustade) I 75 Royal with Noodles (en Crustade) 1 75 Nlvernalso or Colonial 1 75 Broiled Philadelphia Squab with Bacon " " '■ (on Casserole) "Roast imperial Squab, Rothschild Sptl^Squab, Sautfi Colonial, CarCme or Royaie, each 3 00 3» 3 00 3 00 3 50 3 50 3 SO 3 SO 3 SO 3 50 3 50 3 SO 3 SO 3 SO 3 50 3 50 3 50 3 25 3 SO 3 50 3 25 3 00 3 50 3 50 350 3 50 1 75 2 25 2 25 2 00 Prairie Chicken, Broiled, on Toast .... " " Roasted, Stuffed Peaclies Partridge, Broiled " Roasted, English Bread Sauce . . Broiled Quail with Bacon Roast Quail with Currant Jelly Golden Plover, Jack Snipe, Woodcock . . Canvas Back Duck Mallard Duck, Roasted Duck, Richelieu Red Head Duck, Hieronymus Butlerball Duck Teal Duck, Broiled or Roasted Broiled Reedbirds en Brochetle Reedblrds Saute, Hunter Style Venison Steak " Chop Frizzled Venison a la Allen A page from the Tip Top Inn Bill of Fare. A page from the Tip Top Inn Bill of Fare. accomplished by example. Conductors and waiters should cultivate that manner which flows from the true Consideration for others. The use of the word * ' Sir " or * * Madam ' ' is appreciated by patrons, especially after the word *'Yes/' ''No'' or "Thank you.'' The word "Lady" should never be used in place of "Madam" or "Miss." The fact that patrons are often impolite and unreasonable, is trying and vexatious, but does not justify similar conduct in return. The patron pays his money with the implied privilege to do as he pleases. If the patron is impolite and un- reasonable, such conduct hurts him or her far more than the employe concerned. The employe is not responsible for the good breeding of the patron. The Company, however, is responsible for the behaviour of its employes, whose duties always include politeness. The Company puts the matter on higher ground than this, even, and asks that every employe be polite and attentive for his own sake. Courtesy makes friends for the employe him- self, and friends are a, valuable asset. Courtesy is as iijiportant as brains and energy in daily commercial life. It is a human quality that is ever appreciated, and one that pays untold dividends in personal satisfaction, as well as material ad- vancement. It is the outward indication of a man 's belief in the value of his services to the world. The lack of knowledge of details on the part of the general traveling public, the numerous in- stances where a kind word, u, courteous suggestion or some slight assistance would mean grateful thanks and kindly remembrance, afford countless opportunities for the practice of the Golden Eule. "Waitresses in the formal dining rooms of The Blaekstone, La Salle, Sherman, McAlpin, Waldoi'f- Astoria, Belmont and other great hotels has wid- ened the field for woman's work, affording re- spectable employment at good pay amid refined surroundings. From many inquiries we have made since pro- hibition went into effect, we are led to believe that more eating follows less drinking in the majority of restaurants that formerly featured the wine list. The worst thing about the cafeteria is the un- balanced meal of the average patron's selection. 114 Fresh Fruits Grapes »0 30 Anorted Fruli Cr»pofrult ', , ,'.".','.'.*,',*.'.".*.*,',".".' 35 70 Grapelrult wtth MArsschlno 40 flO Oruigea. o«ch 20 Sliced Orange, each 25 Orang;e Juice, each 25 Bananu (2) 25 " Sliced In Cream (2) 40 Apples, each 20 Pears, each 20 Baked Apples and Cream 40 Stewed Prunoi 25 and cream 40 Bar Is Duci per glass 35 Currant Jelly 20 Preserved Figs with Cream ... 35 Strawberry Jam . 25 Orange Marmalade 25 Guava Jelly 25 Honey 25 Bartletl Peara (Canned) , Peaches (Canned^ , Sliced Peaches (Canned) . White Cherries (Canned) . Sliced Pineapple (Canned) , Apricots (Canned) , Green Gage Plums . , . , Dessert French Pastry, each 25 Pie. per cut 25 30 Ladydngers 25 Macaroons 25 Assorted Cake 25 Charlotte Russo 40 " Musoovile 40 Petit Fours 30 Ice Creams 25 Sherbet and Ices 25 Punches 40 Meringue Glace 35 Sundaes 35 Parfalla 40 Cup St. Jack 65 Colonial Cup 75 Fresh Strawberry Ice Cream. , . 30 Neapolitan or TuttUFruttl Ice Cream 30 Nesselrode Pudding 40 Tip Top Fakir (15 min.) 75 Omelette Souffle (for two) (30 min.) 1 CO Omelette Souffle Surprise (Of two (15 min.) I 25 Baked' Alaska (for two) (IS min.) 1 25 Cte. Tip Top Special Cheese, per penon 30 Roquefort 60 Camembert 30 Imported Swiss 30 La Trappe 30 Leplour. each * ^ De Brie 25 Neufchatol 25 Waukesha 25 Herkimer County American 25 Cream Cheese (Whip.) Preserved Figs 50 " " Preserves 50 CoflTee. Tea. Chocolate, Etc. Speotal Drip Coffee, each .... 35 Coffee, per pot, for (1) 25. (2) 45, (3) 60 Coffee, Glace 40 Oolong Tea. per pot ... . 25, 45, 60 EngUsh Breakfast Tea, per pot 25, 45. 60 Uncolored Japan, per pot . . 25, 45, 60 Ceylon, per pot 25, 45, 60 Orange Pekoo, per pot . . . 25. 45, 60 Chocolate, per pot 30 Cocoa, per pot 25 Milk (Certified), per bottle .... 2(y Buttermilk IS Sour Milk, v«r bowl 30 Half and Half, per botti 30 " " " per bowl 40 Cream, per bottle 40 " per bowl SO Iced Tea or Coffee 25 Cafe Broule, each person CaffDIable Corkage on Sllll Wine 25c pt., 50c qt. Sparkling Wine SOo pt., $1.00 ql. An oilra charge will be made (or single portion served for more than one person. Vegeublea Brussels Sprouts , j Cauliflower, Plain or Cream Sauce auGraiin " Hollandalse , Tomatoes, Fried , " Broiled Stuffed (Hot) (1) " Stewed Onions, Boiled In Cream (20 minutes) " Smothered " French Fried , " Broiled " Spanish Grilled au GraUn Stuffed Green Peppers (I) Fried Egg Plant Fresh Mushrooms, Broiled " " In Cream, In Chafing Dish 90 •• au Jus. in Chafing Dish 90 " " Sous Cloche, each , Spaghetti, Italian or au Grattn " Mllanalao, Chafing Dish Macaroni. Italian or au Cratln Boiled Rice, Hoi or Cold with Cream Wild Rice -...•* Stewed French Mushrooms French Peas *■ String Beans Flageoleb Beans , Southern Spinach Green Peas (Canned) String Beans " Wax Beans " Kidney Beans " Lima Beans " Succotash " Stewed Corn " Corn au Cratln '■ Fritters (3) Sauerkraut Pickled Beets Aspsragus Tips SO American Asparagus 50 French Asparagus 65 Potatoes Potatoes, American Fried .... " French Fried .... " Now York Fried . . . " Cottage Fried .... " Shoestring " Julienne •■ Saute , " Hashed Browned . . . " Lyonnalse " a la Russe " Hashed Brown, O'Brien " Anna " Stewed In Cream . . . " Hashed in Cream . . . " Cottage In Cream . . . 30 Potatoes au Cratln " O'Brien au Cratln . . Boiled Mashed " " Baked . , . Souffle Grilled Baked (6 to Bp. m.). " SpedalBaksd,&-6p.m Sweet Potatoes, Fried .... " " Saute .... " Grilled . . . " ■' Candled , . . Southern Style, " " Baked to order. A page from the Tip Top Inn Bill of Fare. A page from the Tip Top Inn Bill of Fare. Beefsteak and Kidney Pie, Devonshire Style We sat around a four-seat table in The Martinque Hotel dining room, the fourth seat for Mrs. Jago, invited to the feast to see * ' When we three met again/' and to relish with Frank and his friends tlie dish of honor. The waiter set before Frank the pie, in a deep dish, covered with a thick, browned, juicy crust; also he placed a steel knife and fork, and a ladle- shaped spoon. Jago carved the pie-crust into four equal por- tions, and as the savory odor of the pie perme- ated the room, we, who had been accustomed to it in our youth, could have told anywhere by the smell that it was the real thing. Carefully our host lifted up the quartered crust, then dished up the beefsteak, the kidney, the mushroom, the oyster, and the gravy. He repeated this four times, and the deep dish was empty. It was a wonderful feast. Chef Francois Soule had produced a masterpiece. The chef had elabo- rated on the original Devonshire recipe by in- corporating the London chop house variation, which is an oyster. But this served only to intensify the savoriness. Assign to Room and Seat in Dining Room The idea of assigning seats in the dining room at the same time the room is assigned to arriving guests seems to be gaining in favor in hotels with sufficient dining room capacity, and where guests make prolonged stay. Every dining room has its choice seats, which are coveted by patrons^ and it is a source of worri- ment to satisfy those who would pick their own seats independent of the head waiter. When the assigning is done from the office the guest who buys the choice rooms accommodations may be consistently given the choice seats in the dining room. From bone-dry kitchens come liquorless foods. The average restaurant patron, when he would take a friend to dine with him, ususally selects a place where the chances are least likely that he may have to apologize to his friend for the food or service. The art of successful catering is to iisarm critisicm by so conducting the establish- ment that there be no target for the critic's shafts. Cafe open from 1 1 a. m to 1:00 a.m. ORIGINAL DISHES RELISHES Stuffed Celery with Lobster 1.00 Sardines Deviled (hot) 75 Celery Stuffed, Roquefort Cheese. . . .75 Crabmeat, Cardinal 80 Filets of Lobster, Cardinal 1.00 Crabmeat Cocktail 75 Filets of Lobster, Mephisto (hot) . . . 1.00 Crap Cup, Ravigotte 75 Lobster Cocktail 1.00 Crab Cup Glace, Louise 75 Lobster in Shell, Exquisite 1.50 Prince George 60 Gi-een Pepper Stuffed, Piquante 60 Stuffed Eggs, a la Russe 60 Lobster w. Wine Herring on Lettuce. 1.00 Anchovies Tomato, a la Russe 75 SOUPS EN TASSE Clam Froth, Narragansett 40 Clear Turtle, a I'lmperial 50 Lobster Broth, a la Stanley 40 Clear Terrapin, Amontillado 50 Tomato Crab Gumbo 40 Cream of Terrapin, au Madere 50 Mousse of Young Peas 30 Chicken and Clam Broth, Whpd. Cr'm.35 SHELL FISH Stuffed Lobster, Pullman 1.50-3-00 Grilled Live Lobster, Spiced Stuffed Lobster in Shell, Butter 1.50-3.00 Tip Top 1.50-3.00 Lobster en Coquille, Tip Top ... 1.50-3 00 CHAFING DISH SPECIALS Imperial Steak for two 5.00 Imperial Tenderloin, for two 5.00 Chicken Flakes, a la Kingsbury. 1.60-3.20 Calf's Sweetbreads, Mexicaine. .1.25-2.50 Chicken Flakes, Tip Top Inn. . .1.60-3.20 Lobster, Tip Top Inn 1.50-3.00 Chicken Flakes, a la Pullman. . .1.60-3.20 Crabmeat a I'Orleans 1.00-2.00 Chicken Flakes, Mexicaine 1.60-3.20 Sweetbreads, Chicken, Newbury. 1.50-3.00 Chicken Flakes, Newburg 1.60-3.20 Calf's Sweetbreads, Tip Top. . .1.25-2.50 Flaked Breast of Capon, Caruso. 1.60-3. 20 Terrapin, Chel de Cuisine ....1.50-3.00 ORIGINIAL DISHES Baked Stuffed Whitefish with Crabmeat 1.10-2.20 Filet of Sole with Crabmeat 80-1, 6u Filet of Sea Bass, Tip-Top 90-1.80 Hard Shell Crabs (hot) , Supreme, each person 80 Boned Bass, Picadilly Sauce 80-1 .60 Squab Stuffed, a la Rothschild ■ 2.26 Calf's Sweetbreads Glace, Louise 1.25-2.50 Grilled Chicken, a la Strassbourg 1.75-3.50 Boned Grilled Chicken, Spaghetti, Tip-Top Inn 1.75-3.50 Breast of Chicken, Sam Ward 1.75-3.50 Milk-fed Chicken Fried, Arkansas 1.75-3.50 Milk-fed Chicken, Royal 1.75-3.50 Breast of Milk-fed Chicken, Nivernaise 1.75-3.50 Breast of Guinea Chicken, Royal or Careme 1.75-3.50 Breast of Guinea Chicken, au Beurre or Nivernaise 1.75-3.50 Omelette, Edsall 90 Omelette, Kingsbury 90 Filet Mignon, Strassbourgeoise, each 1.75 Planked Combination Loin Chop, each 1.50 Planked Sirloin, Tip Top Inn for one 2.50; two 5.00: three 7.50; four 10.00 Planked Filet Mignon, Tip Top Inn. for one 2.50; two 5.00: three 7.50; four 10.00 SALADS Hearts of Lettuce with Cheese Tip-Top Inn Salad .60-1.20 Croquettes 50-1.00 Salad, Alice 60-1.20 Salad, Figaro 50-1.00 Imperial Fruit Salad, for two 1.50 French Endive, Combination. .. .60-1.20 DESSERTS Tip Top Fakir 75 Glace Edsall 1.00 Cup Pullman 50 Omelette, Extravaganza, for two. . . .1.25 Peach a la Bellevue 50 Omelette Glace. Surprise, for two. . .1.25 Parfait Neauveau 50 Colonial Cups, Fresh Strawberry 75 Souffle Chocolate, Vanilla, Cheese or Prunes (30 min.) for two 1.25 CHEESE Fromage Antique 35 Tip Top, Special 30 Stuffed Pears, Cream Cheese, Camembert with Romaine, Bar-le-Duc 60 Oriental 60 COFFEE French Drip Coffee 35 Cafe Diable Cafe Brule A page from the Tip Top Inn Bill of Fare. 116 "PURITY" — Finest Italian Olive Oil ever put up in bottles — Price $1.00 CARTE DU JOUR Thursday, July 22, 1920 CLAMS Cherry Stone Clams 35; Cocktail 40 Little Neck Clams 30; Cocktail 3S SOUPS Cream of Fresh Tomatoes 30-60 Chicken Gumbo 30-60 Potage Garbure (Puree of Vegetables) 30-60 Consomme A. B. C. 30-60 Tomato Bouillon 30 Beef Bouillon 30 Chicken Broth 30 Strained Gumbo 30 Clear Green Turtle. Imperial (to order) . . . 50 FISH Broiled Lake Superior Whitefish 90-1.80 Baked Halibut au Gratin 80-1.60 Fried Soft Shell Crabs (To Order) 90-1.80 ENTREES Breast of Spring Chicken, Paysanne 1.25-2.50 Wiener Roast Steak with Noodles 90-1.80 Pork Tenderloin Saute, Baked Apple 90-1.80 Hungarian Goulash, Chateau Potatoes 80-1.60 Braised Shoulder of Lamb, String Beans 80-1.60 Minced Ham with Poached Egg 80-1.60 Peach Fritters, Jelly Sauce 50-1.00 Baked Pork and Beans 45-90 ROASTS Roast Loin of Pork, Apple Sauce 90-1.80 Roast Young Turkey, Cranberry Sauce 1.25-2.50 Roast Ribs of Beef 1.10-2.20 Short Ribs. Brown Potato 80-1.60 POULTRY— TO ORDER Broiled Guinea Chicken 1.50-3.00 Milk-fed Chicken, Country Style. 1.75-3. 50 Roast Guinea Chicken 3.25 Roast Spring Chicken ,en Casserole. , .3.25 Broiled Squab with Bacon 1.75 Fried Spring Chicken, Maryland. 1.75-3.50 Roast Squab en Casserole 2.25 Milk-fed Chicken, a la Royal. . . .1.75-3.50 Broiled Milk-fed Chicken 1.50-3.00 Milk-fed Chicken, a la Careme. . .1.75-3.50 VEGETABLES New Corn on Cob 35 New String Beans 35 New Asparagus, Hollandaise 60 Mashed or Boiled Potatoes 21) New Green Peas 50 New Potatoes in Cream 30 New Spinach 35 Cauliflower in Cream 40 Corn Mexican Style 40 Boiled Onions in Cream 30 TO ORDER Fried Egg Plant 35 French Fried Potatoes 30 Au Gratin Potatoes 30 Fricassee Potatoes 30 SALADS Lettuce 35-70 Romaine 35-70 Watercress 35-70 Cucumber 35-70 Tomato 40-80 Combination 40-80 Alice 60-1.20 Fruit 60-1.20 Orange 50-1.00 Chicory 35-70 Oriental 50-1.00 Escarole 35-70 DESSERT Iced Watermelon 35 Honey Dew Melon 40 Half Cantaloupe 25 Red Raspberries with Cream 45 Stuffed Cantaloupe with Raspberries (half) 40 Grape Fruit 35-70 Stewed Prunes 25; with Cream 40 Home-made Raspberry Shortcake 40 Cocoanut Custard Pudding, Raspberry Sauce or Whipped Cream 20 Pitted Fresh Cherry Roll, Whipped Cream 20 Green Apple or Macaroon Custard Pie 20 Golden Fruit Cake or Macaroons .. .25 Fresh Rhubarb or New Blueberry Pie 20 Pound Cake or Lady Fingers 25 Caramel Coffee Cake 15 Meringue Chantilly 35 Chocolate Cream Torten 20 Charlotte Russe 40 Napoleon Cream Slices 20 Ice Cream Tartlet Souffle. 50 Chocolate Othello, Whipped Cream. .20 French Pastry ^^ Chocolate Eclair 20 Petit Fours JO ICE CREAM AND ICES . Floating Heart or Charlotte Glace. . .50 Nesselrode Pudd'g or Biscuit Tortoni.40 Mocca, Vanilla, Chocolate, Peach. . .25 Sundae, Fruit or Marshmallow. 40 New York, Raspberry or Cherry. . .25 Sundae, Mixed Nut or Chocolate 40 Tutti Frutti or Neapolitan 30 Punch, Rum or The Menthe 4U Oronge or Lemon Sherbet ..25 Snow Ball, Raspberry Sauce 50 CHEESE Roquefort 60 La Trappe ■ ■• -.30 La Vatel 25 Swiss .-.30 Fromage de Brie . . .25 Cream Cheese 25 Camembert 30 Tip Top Inn JU Bread and Butter 15c each person TIP TOP INN SPECIAL CHOCOLATES 50-1.00 117 EXPOSITION OF MENUS, THE DRAKE, CHICAGO AKE offers its guests in this catalogued menu a variety of the choicest imported and domestic food articles obtainable and a selection of culinary creations prepared according to the recipes of some of the world's famous chefs by The DRAKE staff of cooks and confectioners. A cordial invitation is extended for a tour of inspection of tlie^ kitchen and cranmissary departments. The 'Dr/IKE is under the direction of The Drake Hotel Company, owners of THE 'BlaCKSTONE. THE DRAKE LAKE SHORE DIUVE tuul UPPER MICHIGAN AVE. JQiscellaneous Hood 'XXems and HORS ^""^ [mponed Beluga Caviar . dOEUVRES BlinliRomB^ff l.« lo^Dj DueheiM Romanoff t-JO Roulette ft la RiJMe(«-™i(«rh"i 4.00 CanaptElyite I.$0 Tomate Eva 1 JO Tomate, Cardinal l-IJ Hors-d'OeiJvres Bttievueirtr imnmi 75 iHoi-i Small Patly of Lobster W ofCrabflakeg ... 70 of Shrimpta .... 70 ft la Reine ... 90 Rtgence W Fresh Mushrooms Nantua . . 1 00 5UPREHES OF LOIST gipecial (Dishes to Oder Hors-d'Oeuvrea Trois gouM (»■ M«™« W Domestic Caviar 1.2S Canapi Domestic Caviar 71 Artichoke or Tomate Monegasque . 75 Lettuce, Sutdoue 65 Tomate, Favorite or Ravigote , . V) M£daillon of Lobster, Admiral . 1.25 Canap* AiKhovie 70 Marrow Cruit, Gastronome . , , 65 Canapi Lorenzo 75 Casserolette FinnnciJre . . . SO Tartlet, VendSine 75 Croquette Marquise 75 Anchovie Crust 70 ClHms, Nanlaae M Queen Olives Stuffed with Pimientos Jumbo Calif Ripe Olives . . Calif Olives, Stuffed vith Pimicntos California Ripe Olives' Major Crey Chutney . Bengal Club Chutney . India Relish .... Chili Oscar Cocktail . . EscoHier Diable . . Escofficr Melba . , Waw-waw Gherkins [Sour] . . Stuffed Radishes . . ■ You rig Onions . Sweet Pickles . . Dill Pickles . . Pin Money Pickles . Mustard Pickles . . OYSTERS ^*{'^j^°'"' and CLAMS Sea Tag '. Shell Roast t] Pan Roast ti] Scalloped . . H flJ P Lea fil Perrin Green Pepper . . . Tabasco Salted Almonds, Pecans, Oysters, en Brochette Newburg . . Waldorf . . Rockefeller C^mbrelti Z5 Pickied Cauliflower . 30 Spiced Pickled Peaches 40 Chow Chow .... 25 2f Aniipasto ... 70 25 Carciofini 60 25 Stuffed Mangoes . . 30 25 Pickled Walnuts ... 35 25 Pearl Onions, Imported 25 Mushroom Catsup Tomato Cauup . Walnut Catsup Dijon Mustard . French Mustard English Mustard Horseradish , , Walnuts or Filberts . 45 Clams, Little Neck . Cherry Stone . MincLdonTaastbO Fritters ... SO Casino ... 65 Broth in cup [cold) . . 30 Stewed. Half and Half 65 Cream 80 SOUPS Consommfe Julienne TO ORDER Ma'dJ^nC ! ' ' ! -' Petite Marmite Pnule-au-Pot .... Onion Soup au Gratin Oiicken Gumbo Purie al Tomato Mongole of Peas . . ■ . . Green Turtle, clear ... Cream of Tomato, Jenny Lind Mock- Tunic Fish Chowder. Fish Chowder, \ . . 50 m6, plain. Hot or Cold in cup JO Mogador Cansommf Bcllevuc Russian Bortsch. . Beef Juice . . Clam Broth (hot) . POTATOES Boii<;d 5a'u?& "-' Julie, Saratoga Hashed Browned Hashed in Cream Grilled Irish Au Gratin . 4^ Al Loretle . . '. . 45 Di OBrien 45 D. VEGETABLES Asparagus, Hollandaise . . cTr Polonaise . . . . •^'^ inCream. '. . . ; Tips in Butter . . Vinaigrette . . . Imported, GiaFiI Artichoke, Hollandaise . . . Artichoke Bottoms. Saut£ Stuffed Prineesse Peas, American, In Buttei French String Beans in Butter Lima Beans in Butter Wax Beans Kidney Beans. . , . Flageolets . Succotash Sweet Corn, Stewed . . u Cratm . . 25 Alumettes . Ji Cauflrcttc, . 30 Ma (t re d' Hotel . 3i Anna (I or 2 p . 30 Ideal (I or 2 p . ID P^nsienne . 35 Sarah Bemhord . 3 5 Parmentier . 35 Mircillc (I or 2 30 Macairc . , 45 Byron . . . 45 Clarence (I or 2 p.) . *J SouPfiees ■ ■ ■ ^' Croquettes ...... ' - • 30 Palestine ' ' jc SwcctPotatoes'tin i!«i I ■ ;q Fried or Grilled \ \ Hf Baked . . p ) ' '. 80 Sautfies . . , ... 45 Soufflfies. . . 45 with Chestnuts . 45 Southern Style . . . 45 Florida . . 45 Singapore . Brussels Sprouts Fresh Mushrooms, Sautt Broiled in Cream Stuffed Celery, Braised with Marrow Egg plant Stuffed , Tomatoes, Broiled Vichy . Pimientos, Sauii . Stuffed Cucumbers in Creair jndei Glas Corn Fritt. Cauliltowei Hollandaise . Polonaise '. . SALADS Lettuce 40 Tomato , . 40 Lettuce and Tomato , 45 Combination ... 60 Romaine 40 Watercress . , . . 3S Ojcumber ... 35 Celery, Mayonnaise . 50 French EntJlve, Artlchake, Vinaigrette 70 Tomato Surpri!" " 75 Spinach, Creamed , . , . Soufnt [I or 2 p) Onions, Broiled or Fried , . es. Saut£ Prim . 65 Orphfic ao Opera ... . 80 GalliCurci , , .75 Provenfale , 80 Rom a me- Alligator Penr- Crcam Cheese Heart of Palm, French Dressing .... % Waldorf 60 Jockey Club . . .80 Asparagus Tips . . , Vinaigrette , . . Alligator Pear .. , ChlckcnfWhItcMeatll 50 Chicken Salad en Aspic Bcllevuc .... Lobster . ..17 Shrimp . . ■ ■ Anchovy Filets (Icalian) .... Brook Trout m Tarragon Jelly Salmon or Whitclish in JeUy . . Smoked Sturgeon (Russian Salad) ETC. Smoked Salmon Sardines, French, Boneless, Peeled Boneless, Unpeeled Motwegiai), Smoked Sardelles . . Tuna Fish . . . Mackerel In Wine ....... Yarmouth Bloaters Herring, Fitet. Marinated [II . . Holland ... [1] . . In Wine Lobster, Mayonnaise (half) Lobster Bellevue, Moderne . . (for b) . , ., Egg, Moscovite I 50 Lyon Sausage 60 Ccrvelst Sau&age 60 Roast Beef _ I 10 SANDWiaiES Ham 55 Tongue SS American Cheese 35 Swiss Cheese 45 Chicken 80 Minecd Chicken (White Meat) . , 85 Chicken Salad Sandwich 90 Bacon and Egg 65 Roast Beef . . Hot .... Sardines 70 Club 90 PALTRY Apple Charlotte . . . .(pctf cunw™ Omelette Soum6e(i--i".>l 00. a virww? Ctlcstine " 1 00; ii1niW» Surprise " 1,00; DANISH Souflfa^VonlTla "... tMynivanRothschild" . . . Hazelnut "... Baked Alaska French Pancake Gripes, Suiette (1 ar2) . . Assorted French Pastry (I) Smoked Beet Tongue ..... 75 Corned Beef ... ... 85 Tartar Steak 1 75 Roast Chicken (half) . , . I feS Sliced (White Meat) 1.50 Chicken and Ham Pai6 . . 9 Truffled Galantine of Capon aux Pisiaches . . ... 12 Boned Royal Squab. Rossini . , Roast Turkey Ham 7 ■ Virginia Ham 9i Assorted Cold Meats 1 H with Oiicken I 3i Stuffed Pig's Feet in Jelly , . . 8 Empress Squab . . 2 Oi Terrine of Squab 10 of Guinea Hen .... I Dl of Game of Foie-gras 1 5i SuprGme of Fole-gras in Aspic < Parfait of Poie-gtas Strassbour- Domestic Caviar Imported Caviar . Lettuce, Mayonnaisi Nuts . . 40 Holland Wafries 45; with Maple Syrup . Raw Meat ... _ Pimientos 40 Blackstone ... Minced Lobster ......... 90 Assorted Tea . . . Lady Pirfgcr Macartrans 30 Assorted Cake 30 Apricot Condi .... Compote of Fresh Fruit Chocolate Layer Cake . Fritters, Apple . , . , Peach 40 Orange Banana Pineapple . 55 CRACKERS— NabiBCO Waters, Ginger Snaps, Oatmcnl or Graham, etc CHEESE Camcmbcrl ..... 40 Swiss Petit Gruyire. . 40 Hcfki me r County . Brlc 40 Imported Edam ... 45 Neufchatcl . . . . Klbr^ : ■ : : 45 Crcam Cheese .... 35 P.mientoc . . . . Gorgoniola ^ . . . with Bar-lc-Duc ,. . 60 Licderkrlini . . . . Swiss, ...-., .40 Canadian 35 Assorted . . . lis Whlufiih Broltcd or SiutC ..,.<» Lake Troui, Brown Eiuitcr . . , . M Dsrnc of balmon Chambord . . 1 00 Halibut Steak. Richelieu 40 Supreme o[ Pompano. Marguery 1,2 J Brook Trout AmandinE , . Loteter, Broiled (Hoin , . . MorDay Croquccic, Vktorls , en BrochcLte . . . . Thermidor ModerrK ... SPECIALTIES FROM CHAFING DISH Blue Ftoh, Bercy Filet of Erifllih Sole. BlnckBtone Oomeatic Sole. Bcllc-Mcunitre Frog Legs. Colbert or uuit Steamed Flnnar ' ' Salt Mackerel n Huddle . Fried Fried with Ham oi Shirred Poached on Tout . . . .(11 Au Beurre Noir \l] Fried wlih Virglifja Ham . .Iz) Scrambled with Ham or Bacon Tomatoea . . Eggs Suiette . Valentine . =, Plain ivkh Fine» HerW. . . " Tomalou. . . " Asparagus Tips . " Spinacn . , . . Lobster, Cardinal . . . . SouHU. Banqjitre Crabmeat au Gracin . . . Stuffed Deviled Crab . . Eggj Becker . . .[2| | OD Mauena . .|Z) . . . , I 00 RoMlnl . . ,|2J 1,00 BtnldicUne .|Z) . . , .1,00 Nantua . . .[21 , , , . , l.OO LouiMite . [2] 1 00 DorlB. , . .|2) ...... 100 Opera . . .[2| I.OO Turque . . .|2| I 00 Van Laar . .|2] .... t 00 ChBHeur . .[1] | 00 Marie Louise |2] | 00 Cardinal . ,12) 1 00 Chlpoiau . .(2) . . . 1 00 JoinvlUe . .[Zj 1 00 Omelette with Ham or Bacon . . 7f " Chipped Btef ... 80 " Fresh Mushrooms . 80 " Mushroom«(Frcnch)I 00 Spanish "' ■■ Ovst. ■■ Clam Becke. . . . Cardinal . . St. Germain . Florentine . . Oysteri, Pouleiic Newburg Seafood. Marinlire .-..,.. 1 7f Lobster, Newburs 1.7f| Mailnlire 1 7f ^ Americalne I.7J Indienne or Slnaeporc . \,7$ RIche I.7J Marseillaise I.7J Crabmeat, Newburg l.bO Crfeic ..:.... 1 bO- Royale I.bO Maryland I bO Finnan Haddie. Delmonico ... I 25 Scallops. Bonne-femme .... I Zf Shrimps, Indienne 1 60 . Fresh Shrimps, Delmonico ... 1 60 Boned FrcuLem. Royale. . . 121 Diamond Back Terrapin. Baltimore }00 Chicken Minced in Cream ... 1 60 King - 1 75 Mogador |.7S Tetraizml I 71 SweetDrcads, Poulette 1 71 and Chicken, Royale Z.OO Fresh Mushrooms in Creanii 1 20 MISCEL1.ANEOUS Qikken en Clsserole. ploin (for 2) 4 00 ENTREES Blackstone . . • J 00 TO ORDER ^'J^'' ■ ■ : |M MotcOite ■ 1 00 Favorite . , ' j 00 Forciiiirc ■ j qo Ronlnl . . • JOO Courmei ' 1 00 Capon Soufnt StrasabourgeoJse Suprfrme of Chicken The Drake ... . 2 35 Escoffier 2 2S Becker 2 2J Belle Htline . . . . 2 2! Theodore 2 IS Lucullus 2 IS Hongrolse'' 2 ZJ Cxarlna . . , 2 2i Toulouse 2 25 Chicken, Julienne, Drake . 1.2J Chicken Croquette with Peas 1 10 Chicken Patty GRILLED-TO ORDER Lobster, (half) 1.50 Lamb Chops (two).. . , 110 Chicken, (half) 1.50 Lamb Kidney 70 Guinea Hen, (half) 1.50 Mutton Chop '90 Squab Chicken 1.70 Veal Chop 90 EmpressSquab 2.00 Pork Tenderloin i"io Sirloin Steak 2.50 Mixed Grill iVj Filet Mignon 1.75 Calf Sweetbread .' i"6» Steak, Minute 1.60 Spring Turkey (half) for two siso For Table d'Hole Dinner, See Special Mena Guests will please notify the Headwaiter if calls or messages are expected. THERE WILL BE NO PAGING IN THIS ROOM. !l!Mlillll!!lllllllllllllllll!llll!llll'llllll|lllllll!l!!iai|i;!llllllllllllllllllllim^^ First page of Dinner Menu, The Drake. The Card folded measures 7x11 ijictaes. 120 ii NOTICE TO GUESTS — The Drake annnimeea Tea Dancra In the French Room every Saturday from 4 to 6 p. m. Dinner Dances from 9 to 11 p.m. and Supper Dance* (with Mlaa Florence Walton) from 11 to 1 a. m., cicept Sunday. The Drake Orchestra under the direction of Mr. David Rosensweet A Special Table d'Hote Dinner will be served Every Evening from 6 to 9 p. m. A LA CARTE HORS-D'OEUVRE Imported Malossol Caviar 2.50; Canape 1.30 Assorted Relishes. Bellevue (p. p.) 75 Domestic Caviar 1.25; Canape 75 Letcuce Suedoise 65 Comet of Westphallan Ham 80 LOBSTER SUPREME 1.25 CRABMEAT SUPREME 90 FRESH SHRIMP SUPREME 73 OYSTERS AND CLAMS Blue Points 40 CotulCS 65 Oyster or Clam Stew, Half and Half 70; Cream 90 Little Neck Clams 40 Cherry Stone Clams 43 Clam Fritters 60 Mignonette or Cocktail Sauce. 10c extra RELISHES Celery 40; Stuffed 30 Queen or Ripe California Olives 35 Jumbo Califomio Ripe Olives 40 Radishes 25 Queen or Ripe California Olives. Stuffed with Pimlentos 40; with Anchovies 65 SOUPS Chicken ConsommS, cup 35 Julienne 40 Tomato 33 Mon^ole. Strained, cup 40 Chicken Gumbo 45 Essence of Celery40 Puree of Peas 35 Cold Consomm^, cup 30 Consomm^, Tapioca 40 Consomme. BeAlevue, cup 40 Green Turtle 75 Clam Broth (cold) 30; (hot) 35 Essence of Tomato, cup 40 FISH (fresh and shell fish] EASTERN FISH RECEIVED DIRECT Lake Superior Whitefish 90 Lake Trout 85 Striped Bass 85 Codfish 75 Pike 85 Fresh Mackerel 80 Domestic Sole 80 Frog Legs 99 Stuffed Grab 70 Perch 75 Smelts 80 Delaware Shad 90 Shad Roe 90 Escargots Bourguignonne 85 Brook Trout, Belle Meuni^re 1.25 .Scallops, Marioidre 1.25 Darne of Salmon, Richelieu 90 Bluetish au Gratin 90 English Sole, Marguery 1.25 Lobster, Parlsienne 1.75 Fried Soft Shell Crabs 85 Diamond Bnck Terrapin 3.00 ENTREES AND ROASTS Noisette of Beef, Belle Hgl^ne 1.75 Squab Chicken en Cocotte, Forestiere 2.25 Lamb Steak. Sauted, B£arnalse 2.00 Supreme of Guinea Hen, DRAKE 2.00 Sweetbreads (under bell) Eugenie 1.75 Long Island Duckling 2.25 Guinea Hen, half 1.50 Roast Squab 2.00 Capon (for four) 7.50 COLD Lobster, Mayonnaise, half 1.50 Crabmeat Ravigote 75 Terrine of Squab 1.00 Rack of Pork, Potato Salad 80 Chicken, half 1.65; Sliced 1.50 Toneue 75 Ham 75 Westphallan Ham, Cold Slaw 90 Prague Ham, Celery Salad 90 Virginia Razor Back Ham 90 Assorted Cold Meats 1.10; with Chicken 1.30 Supreme of Chicken, Jeanette 1.75 Empress Squab 2.00 FRESH VEGETABLES Stuffed Tomato or Green Pepper 50 Carrots 30 Vegetarian Dinner 1.00 Braised French Endives 60 Fried Parsnips 30; in Cream 45 Egg Plant 40 Beets 30 Fresh Spinach 45 Braised Celery 55 Cauliflower, Hollandaise 60 Mushrooms — Saute 1.10; in Cream 1.20; Sous Cloche 1.40 CANNED— Asparagus. Hollandaise 70; Imported 1.25 French Peas 65 Haricots Verts 50 Stewed Sweet Com 45; Shoe Peg Corn 50 Palm Heart, Vinaigrette or Hollandoise 90 Spaghetti, Italienne 60 Noodles, Polonaise 60 Macaroni au Gratin 50 POTATOES Boiled 25; in Cream 40 Baked 25 Special Baked 35 Grilled 30 Au Gratin 45 Hashed in Cream 45 Souffles 50 Julienne 35 Sweet Potatoes — Baked 25 Fried 30 Grilled 30 Candied 50 SALADS Cucumber 35 Celery 50 Fruit 75 Blackstone 65 Belle Fermiere 75 Veronique 65 Asparagus or Asparagus Tips, Vinaigrette 70 Chicken (White Meat) 1.50 Shrimp 90 Crabmeat 1.25 Lobster 1.75 PASTRY Rice Pudding 35 Caramel Cup Custard 30 Schnecken 25 French Pastry 25 Apple, Cocoanut or Pumpkin Pie 30 Chocolate Layer Cake 30 Pctits Fours 30 ICE CREAMS Coffee 50 Pistachio, Tutti Frutti, Nesselrode 50 Biscuit Glace 45 Biscuit Tortoni 45 Meringue Glace 55 Cafe Parfait 45 Peach, Melba Style 75 SHERBETS AND PUNCHES— all cordial sKErfbeTs and punches are non.ai.cohol>c Pineapple, Raspberry, Cherry ond other Fruit Sherbets 35 Creme de Menthe, Creme de Rose. Creme d'Orange and other Cordial Sherbets 45 CHEESE Imported Edam 40 Imported Stilton 40 Swiss 35 English Style Cheddar 30 Pimiento 30 Cream 35 Imperial Canadian 30 FRUITS (fresh and preserved) Malaga Grapes 90 Hot House Grapes 1.00 Orange, whole 20; Sliced 30; Juice 40 Pear 25 Apple 20 Preserved: Strawberries. Peaches. Figs, Plums 40 Hawaiian Pineapple 45 Cream served with Fresh, Stewed or Preserved Fruit 15c erira; E>oubIe Cream 45 COFFEE Demi Tasse 20 Special Demi Tasse 40 Turkish Coffee 50 The Drake Assorted Bonbons, Chocolates^ Caramels and Mints Pound and Half Pound Boxes Butter. Sweet or Salted, with Rolls or Bread, per cover 25 POBTioNs AND Prices are Based on Service to One Pehsou portions Served For Two. SO Per cent Extra RIVATE ROOM SERVICE EXTRA WAR TAX WfLL BE ADDED TO CHECKS WHENEVER NECESSARY (The Brake, lake shore drive, Chicago Friday, "May 13, 1921 i i i i i i i i i i l l llli lll l lll!i lll l|lliil!l! !!!lll!!il!!liil!iili|lillll!:ii!!i!iil!yi lll ^ ^^ Second page of Dinner Card, The Drake. The card folded measures 7x11 inches, 121 NOTICE TO CUESTS-Thr Dr.k 1 Ihe Frinch Room rvcry Saturday (nam A Id r Dan«>, Kith Mlu Fforcnn Walton, rrom A Special Table d'Hote Dinner will be served Every Evening in the Main Dmlng Room, from 6 to 9 p m. at S2.50 per cover BREAKFAST MENU FRESH FRUIT Honpy Drw Melon 60 Sliced Peaches 50 Strawberries 60 Blackberries 50 Grape Fruit, liatf 35 Grape Fruit Juice 40 Orange, whole 20; Sliced 30; Juice -10 King Orange 25 Pear 25 Apple 20 Sliced Bananas 25 Sliced Fresh Pineapple 40 Crcnm Served with Fresh Fruit 15c extra COMPOTE OF STEWED FRESH FRUIT (to Order) Stewed Prunes ur Bailed Apple 25; with Cream 40 Apple Sauce 30 PRESERVED FRUIT PRESERVED— Peaches, Bartlett Pears. Green Gage Plums, Hawaiian Pineapple, Figs, Red or White Cherries, Royal Ann Cherries, Kumquats, Strawberries, Raspberries, Loganberries 40 Imported Strawljerries 75 Imported Raspberries 75 BRANDIED STYLE— Cherries 70 Pears 70 Figs 70 Peaches 70 Pineapple 90 ORANGE CRFNADINE 1.50 PEAR GRENADINE LOO JAMS — KJaekberrv, Strawberry, Raspberry, Loganberry, Gooseberry, Apricot, Peach, PIucii, Fig. Red or White Cherry, Spiced Currants 35 JELLIES — Gnipe, Guava, Plum, Quince, Crabapple, Mint, Rose Leaf, Red or Black Currant 35 .MARMALADES — Orange, Grape Fruit or Pineapple 35 STRAINED OR COMB HONEY 40 ROLLS, BREAD, TOAST. CAKES. ETC. Rolls. Drciitl, Corn Sticks, Assorted MufHns with Sweet or Salted BuTter 25c per cover; with two Brioches 30c BREAD— French, Graham, Gluten, Rye, Com Bread ROLLS — Breakfast Rolls Crescents Com Sticks Com or Bran Muffins TOAST~Dry Toast 25 Milk Toast 45 Half and Half 65 Cream Toaat 80 CAKES— Wheat 30 Buckwheat 30 Corn 30 Rice 30 Rice or Corn Fritters with Maple Symp 50 Fned Mush 40; with Cream or Maple Syrup 60 Dutrli WafRes 45; with Maple Syrup 55 Buckwheat Cakes with Sausage 7£ Toasted Muffin 25; with Maple Syrup 35 CEREALS Oat Meal Whoatena Cream of Wheat Shredded Wheat Fruited Wheat Fruited Oats Hominy Toasted Com Flakes Grapenut Post Toasties Pctlijohn Cream of Barley Hulled or Puffed Corn Cream of Rice Puffed Rice Wild Rice Triscuits Ralston's Breakfast Food or other Standard Cereals with Cre 1 45 Cuesta will please notlTy the Meadwaitec If calls or messattcs are expected THERE WILL BE NO PAGING IN THIS ROOM Pageant of Piogitit Expotition will be held in Chitago, July 30th to Augatl Ulh, 1921 EGGS AND OMELETTES EGGS— Boiled (2) 40 Fried (2) 45 Poached {2) 45 Shirred 45 au Beurre Noir (2) 60 Fried Eggs with Ham or Bacon 70 Scrambled 55 Scrambled with Sausage 75 Scrambled with Mushrooms 80 CM ELETTES— Plain 60 Jelly 75 Spanish 75 St. John 75 Omelette with Calf's Brains 75 Kidneys 75 Chicken Liver 75 Tomatoes 75 Asparagus Tips 75 Fresh Mushrooms 80 Ham 75 Bacon 75 Fig 75 Oysters or Clams 75 POTATOES French Fried 30 Saute 30 Lyonnaisc 35 Baked 25 Au Gratin 45 Hashed Brown 30 H.ished in Cream 45 FISH AND SHELL FISH Lake Superior Whitefish 90 Fried Perch 75 Codfish Cakes 65 Fresh or Salt Codfish, Stewed in Cream 75 Shad 90 Halibut Steak flO Salmon Steak 90 Smoked Salmon in Cream 80 Fried Filet of English Sole LIO Finnan Haddic, Steamed, Broiler! or in Cream S.'i Broiled Sardines 70 Kippered Herring 70 Boiled Salt Mackerel, Drawn Butler S'l Fried Scallops. Tartar 85 Broiled Oysters 70 Oyster or Clam Slew, half and half 70; with Cream 90 MISCELLANEOUS Link Sausage 70 Countrv Sau-age Cake 75 Honeyeomb Tripe, Broiled 65 Ham 75 Bacon 75; (lialf) 45 Calf's Liver 75; with Bacon 95 Fresh Pig's Pip's Feot 75 Roast Beef Hash 90 Corned Beef Hash 75; with Poached Egg 90 Lamb Hash 90 Sweetbreads, Broiled 1.60; en Brochette, 1.85 Virginia Ham 90 Chipped Smoked Beef in Cream LOO Calf's Brains. Brown Butter 80 Broiled Veal Kidneys 75 Broiled Lamb Kidneys 70 Pork Spareribs 75 Broiled Pork Tenderioin 1.10 Fried Appje and Salt Pork 65 Broiled Chicken (half) 1-50 Chicken Livers 75; en Brochette POULTRY Squab Chicken, each 1.70 Empress Squab 2.00 Chicken Hash (White Meat) in Cream 1.00 STEAKS AND CHOPS Rump Steak L65 Sirloin Steak 2.50 Sirloin Steak, for two 4.75 Tenderloin Steak 2.50 Filet Mignon 1.75 Steak, Minute 1.60 Lamb Chops (2) 1.10 Mutton Chop 90 English Mutton Chop 1.75 Veal Chop 90 Pork Chop 90 COFFEE, TEA. ETC. COFFEE — The Drake Blend with Cream and Hot Milk, pot for one 40; two 75 Special Coffee made in percolator, v^^th Cream and Hot Milk, for one 45; for two S5 Cocoa or Chocolate, with Whipped Cream, for one 45, for two 80 TEA — Blackstone Special, English Breakfast, Oolong, Ceylon, Young Hyson, Orange Pekoe Darjeeling, Japan, or London, England, Tea, for one 35; for two 7(i Certified and Pasteurized Milk, bottle 25 Hi-Maya 25 Kurayss 25 Buttermilk, per bottle 20 Sour Milk, per bottle 25 Malted Milk 30 Cream, glass 60 Half and Half, glass 50 Double Cream, half pint bottle 60 Portions and Prices are bancd on Service to One Person Portions Served for T«o, 50 per cent extra For Other Miscellaneous Food Items and Special Dishe.s, See General Bill of Fare Prlvite Room Service Extra War Tax will be added to checiia wheneier necessary Typical breakfast menu, The Drake. Card open measures 11x15 inches. Difference Between Leftover and Comelsack The difference between a leftover and a come- back in culinary parlance is: A leftover is pre- pared food which has not been dished onto a. plate to set before a diner, but which may be kept for service at a future meal. A comeback is food that has been dished onto a plate, prob- ably messed over, and returned to kitchen. The leftover is an economy; the comeback is a waste. Foods dished onto platters for redishing in the dining room onto plates, are classed as leftovers when returned to service pantry iu the original platter. Such food is not spoiled. A bill of fare criticism : The more the padding, the poorer the bill. Fountain l^e/rahmenls ICE CREAM SODAS VqniUa 25 Chocololi! 25 CoBle 2S 0«nSB25 Grape 25 Loman 25 Raipbrny 2S Slrawberry 2S Pineapple 25 Maple 25 Conmel 25 Snnapanlli li IccCmm Sodai wilh Cniihtd Fniil 30 IceCrci ,Sphi<» 25 EU Lsmonodc 25 £(,* Curamel 25 FOUNTAIN S^i'ERACES Cnion Rivsr 10 Rixil Boor 10 Coco-Colii 10 LofginlHrry Juice 25 Ginfinr A1i,t, cover nuto2f.m. M^ noon Tea, f,om J p m. 75 Cents per toner (o6n m. TMc d'Holt Tiinntt /ram 6 lo $1.50 per ccur 8 30p. m ll HCHU Refreshment card for the Italian Restaurant. The leaf is 4%x6 inches, the four pages hound into a cover picturing The Drake and The Blackstone. 122 Fttftanl 0/ Piogitti Expoiiliot sill be httd in Chicoio. July JOlh to Aaguil Uth 1)21 EYcnmf JD M»r> D.nmt Raom. from LUNCHEON MENU I. TO 2 30 P I Blut t 40 Llllla Nec CUii» Chirry Slona CUn 4S HORS-D'OEUVRE VARIEIS 75 ARTICHOKE, MONECASQUE 75 CANAPE. DRAKE I OQ SUPREMES— MELON, FRESH FRUIT, CRAPE FRUIT T5 RELISHES Cslary 40 Riiliihd 25 Qu»n at Cililorni. Rips Oliiai 35 lUPS Cl.ni Chov ni. Bninoli. 4S Chicbin Gumbo 45 EQC SPECIALTIES E(|[ N.ntii. 4! risH Codfbh Ci>k», Thee SO .1 Cutlet, Honir ROASTS Rib> COLD siurr«d Lob Loin oi Pari oitan Style 4S Cream of Tomalori 46 PurH of Peai 35 Omelette with Slrawberriei 7S Kd.bul Sleak, Colbarl 85 , Mornay 1.25 Lamb Stew with Dumplinfi 90 or Whif a Hen i.h. Mayoon... , go Jftlied Chicken. Rili I 75 .[Chicken. Maiien d'Or 2 00 Green Corn on Cob 35 Na« P»> 75 I Be.ni 45 Summer Squaih 40 Mew Wan Beam 45 Maihed Patatoei 25 VefelahlB £ Romaine 40 Ro»tChleken, Half 1. Truiried Calantino ol Lspan 1.25 :iu| FRESH VEGCTABLeS Naw Cahrornia A>para|U.. Kall.nd.i.e Sauce CauliRower, Hollandaiie 60 Nrw Sti California Artichoke, Hotlandaiie 65 New Bermuda Polaloei, Balled 30 SALAOS French End»o SO W.tercr.u 35 LeILuce and Tomato 45 DESSERTS Strawberry Shortcake -iib Whipped Cream 75 Old Faihloned Strawberry Shortcake 75 Rhubarb Tartlet 26 Cherry Pie 30 Chocolate Cuilard Pie 30 Apple Sirudel 25 Caletl* Fourr^e, The Drake 35 Caleau Mocka 30 Slratrberrlem 60; with Cream 75 Kln| Orance 25 Sliced Fre.h Pineapple 45 Crapa Fruil (half), 35; Juice 40 Honey Dew Melon 60 Sliced Peachea with Cream 65 Caiaba Melon 75 Cal.lomi. Cberriei 60 ICE CREAMS Freih Strawberry, Franch Vanilla, Chocolate 5D American Vanilla 45 SHERBETS AND PUNCHES Orange. Lemon, Freih Strawberry Sherbet 35 Cherry, Crcme de Reie Punchat 50 CHEESE Camemberl 35 Brie 35 Roquefort 40 Liederkrani 35 imcfi and Mwh Lobster, halt ' Chicken (hain Guinea Hen (hnit). Squab Chicken Emprc.is Squab.. , SlrlQin Steak . .. Fltel Mliinon Steak. Minute. GRILLED TO ORDER l.SO LambChopg llwo).. . I 50 Lamb Kidney [.SO Mutton Chop . 1.71) Veal Chop ... 2.00 PorkTendGrloin, . . . . 1.90 Mixed CHII l,7S Cair Sweetbread . . l.bD Spring Turkey (half) fi NOTICE TO I. HORS-D'OEUVRE A LA CARTE RELISHES ChlcLenCons Cold Consum. JuHcnne tO Tomato 35 Eiicnce of Celery 10 CoTHommt. Tapioca 40 C. n Brulh (cold)3ai (hoU 35 E Monaole. Slrained, cup 40 Lnkc Suptiriar W bltcfl^K 90 Lake Troul 85 Striped Ba.u 85 CodGsh 7S Pike SS Fiesh Mackeri'l 80 Domeatic Sole 80 Frofl Lee< ""> .Siudcd Crab 70 Kerch 7S Smclli 80 Delaware Shnd 40 Shad Roe 40 h srareiili, Bouriluiitdonnc 85 Brook Trout. Dellc Meuniire I .IS Scallop- Murlnlire I Jl [>jrni' n( Salmun, Richelieu 90 BlueHsh au Gralin VO EnillUh Sole Mjrftuery I.2S I ..bsicf, Parihlcnno 1.75 Fried Soft Shell Crabs 8S Diamond Bock Icrrjpin 3.0B Siteclbrcadi Pally. Fresh .Mushroami i.OB Sirloin Steak. Minute. Dlackilone 2.00 (.lilckcn. Julloniic, DRAKE 1.65 Enellih Lamb Chop CumbinuHon 1.7S Supreme of Chlclicn. THE DRAKE 2.00 Guinea Men, holf 1.50 Roait Squnb 2.00 Capon (for four) 7.90 FRESH VEGETABLES ,. , , n, StuITed Tomulo or Green Pepper SO Carroll 30 \ egetBrlnn Dim llmlitcd French Kndlvw (iD Fried Pannipi 30; in Crcum E|litPIJnl40 [lEBtiJO Frenh Spinach 15 Braised Celery 55 CnullHowcr, Holla Mushrooms — Sau . . _ CAT^NED— Alparaiut Kollandilie 70. ImpocUd I. Slc-fJ i^yetl Com 4S. SiKK Pil Com U Spaelield, Iialii:nnc6a Kooi POTATOES n Cream 1.20: Soi ChlclMn (While Ml PASTRY RlccPuddina V ICE CREAMS CoHc^M SHERBETS AND PUNCHES- CHEESE FRUITS i.N.... .-o eacomvco) MalaCi Onipi-'lflD Ordnitu ^^h.,W 20: Sliced JC Pri-cru'd Mrawbcrrlei, P COFFEE, TEA. ETC. COFFEE— Bla.-kilor Shrimp < Caramel Cup Custard 30 Trench Pastry 29 Imisricd Silllon M Pimleni,. li^ C lul House CrapCK 1.00 ; 40 Pi'ar 25 . Flfii. Plum* 10 Slewed Fresh Rhubarb 19 ,\pple 20 Apple Sauce 30 IlKHailiin Pineapple IS Typical luncheon menu, The Drake. Card open measures 11x15 inches. TABLE D'HOTE $2.50 per cover Served in main dining room only Fruit supreme or Seafood cocktail Consomme, Fanchonette or Clam chowder, Boston style Olives Salted nuts Poached halibut, Suchet Noisette of beef, sauted or Creamed chicken a la King Stuffed tomato, Melba Potatoes, chateau Romaine salade Biscuit tortoni Assorted cakes Demi tasse * * * United dinner of hotel associations at The Drake, Chicago, July 13, 1921: Little neck clams Jellied gumbo Celery Almonds Olives Lobster, Mornay Cucumbers, Parisienne i'ilet mignon, Drake New peas Potatoes Berny Blackstone salad Ice cream Cakes Demi-tasse LUNCHEON ! A LA CARTE TABLE D'HOTE. 7S CENTS , gCKVID niOM.1 1,30 tM . TO 1 r>. 1 SPECIAL TODAY B^m \ SOUPS Omalalt* witli Oyatna ' Clun CkDwdar, B«t« Stria 30 Chick-O C«nbo 3tf Floiudu- StHk, Sanu Niulu ParM Suet Garnuio 30 Codruk Calm, Tlico ^ LUNCHEON SPECIALS Onxlatta with Oyalan 60 Flounder Slaak, Saua Nieoia. 60 CodTuk CakM. Tfaao 60 St-«ad Cabt»t« Ckickaa L-c Pol-pia. M«»|ir* GO Fi«ocb Fri«l PoUtOM 9l««d CabUo 30 Fnoak Friad PotalOM 25 AppU Stmdal or l« CrMm AppUStndalZa Coffea DINNER SPECIALS Halibirt. S>d»t 7S Afternoon Teas Naiaatt. of Baal. S.i.t.1 1.00 fEAS Tha Drab. Spaelal Corlon Catli'li Brwlifatt. Ooloni. Yooni Ht«i». Oraata Pako* LoDdan, Eiulowl Taa Ruuian CaninA SAHD«nCHE3 Sliced Chickati 60 Minnd CUcktB 70 Cbichao SalaJ 70 Lolxtor Salad 7S Su«D«ao Tian SO Swlai Cbma 40 COFFEE. ETC. Tlia Dr-ka Bland «itl> CrwD Chocalai; or C««°<^ll. Wbipp.) C«a» Chickan Linr. Cant» 7$ Cluao'lMilk MISCELLANEOUS Fraacb Paitrr Cioi-inon Taaat DrrTout ToutKl T« BiacoH Ckkkan 78 Sbriap 7S INDIVIDUAL TEA SAMDWIQHES CUeksn Ham TDDa>a ICE CREAMS. AKD 1CE8 Vanilla Ig< CrMa ChocoUl. lot Ci»aBl Tonialo StuK-d tritk CUekan Salad 75 LattDca 35 Tomato 35 Ramaio. 3S Lattuea axd Tomato 40 Gimpa Fnilt 60 Strawbany lu Craa- Sarrad -itb P.tit. Fotir. ICE CREAMS. SHERBETS. ETC. Amariean V.^aU 30 Cbocolata. Coff^ 30 Fm«h Vaeaia, TnMi Fnmi. Strmwhwrr, DINNER Nauatroda 30 Bbeull ToftoDi 30 TABLE D'HOTE. SI SO PASTRY Suprina ol FnOl LadT Pinf-n 20 Layar Cak. 23 AtMrtad Caika 20 Fraxh Partly 20 AppU PI. 25 Claa Chewdar, Beiton Stria OUt« 1 COFFEE, TEA. ETC. Halibut, SnaHt CoHaa: wilk CnuB, par cop IS: par pat 2S , Taa: Oolonc. Orufa Pakoe. Ruuian or NoiHtta of Baal, SavtMl 1 ChoeeUtai wilb \%|^ CraaiB, np 20| Stuffed Tamalo. MJb* 1 par pot 30 , MDk, par (Uaa IS; par botlla 25 RatpUArHaua. ' BiiHansilk, par ataai 15; pmt t»«U 25 CoFFaa 1 FHIDAY, MAV «a. IBS 1 Luncheon card for the Italian Soom. measures 6x8 inches. The cover carries i The card open dainty design. 123 :• Tea Daneci In the Frci SUPPER SUPREHES OF : Chicken Broth 35 Consomrafi, BeIIcvui Tartlet Vemionic 75 Crape Fruit 75 Regalia 80 Lobster 1.25 40 HORS-D'OEUVRES AND RELISHES Hors-d'Oeuvre, Parisienne 75 Artielioke Mondgnsque 75 Lettuce, Su^doise 65 Canape Drake 1.00 Canapd, Elys6e 1.25 Canape Eva 1.25 Canape Anchovies 70 Tomate, Favorite or Ravigote 75 Tomate, Mary Garden 1.00 Tomate, Cardinal 1.25 Tomate, Eva 1.25 Imported Malossol Caviar 2.50; Canap^ 1.50 Domestic Caviar 1.50; Canape 75 KCCH COLD— (1) St. Clair 60 Nantua 60 Louisctte 60 Daisy 60 Celery 40; Stuffed 50 Jumbo California Ripe Olives 40 Careiofini 60 Queen or Ripe California Olives Stuffed with Anchovies 05; Pimicntos 40; plain 35 HUT H0HS-D'0EUVRES — Canap6, Lorenzo 75 ■" ' " ' Fresh Mushrooms, Nantua 90 r Fresh Fruit 75 Melon 75 \ Sardines 75 Tuna Fish 75 [^ Fresh Shrimps 75 Crabmeat 90 OYSTERS AND CLAMS Blue Points 40 Cotuits 65 Little Neck Clams 40 Cherry Stone Clams 45 Oyster or Clam Stew, Half and Half 70; with Cream 90 Mignonette or Cocktail Sauce lOc Extra BROTHS SERVED IN CUP Clam Bouillon 35 Russian Bortseh 45 Essence of Celery 40 Essence of Tomato 40 SERVED IN CHAFING DISH Oysters or Clams, Marinifire 1,00 Scallops, Bonne Femme 1.25 Fresh Shrimps, Indicnne 1,60 Crabmeat, Creole l.CO Crabmeat, Dewey 1.60 Seafood, Marinifire 1.75 Lobster, Newburg 1,75 Lobster, Americaine 1.75 Lobster, Pomeroy 1.75 Diamond Back Terrapin 3.00 Chicken, King 1,75 Chicken, Tetraizini 1,75 Chicken Livers, Gourmet 1.25 Sweetbreads, Puulctte 1.75 Sweetbreads, Royal 2 00 Spaghetti, Sicilieniic 1.00 Fresh -Nfuslirooma in Cream 1.20 MISCELLANEOUS SPECIALTIES LOBSTER — Broiled (Half) 1.50 Cardinal 1.75 Thermidor 1.75 Frog Legs, Belle Meunifire 1.25 Broiled Sardines 70 StufTed Deviled Crabs 70 Crabmeat au Gratin 1,25 Broiled Chicken (Half) 1,50 Breast of Chicken with Fresh Mushrooms, Sous Cloche 2.25 Breast of Chicken, Belje I16l6ne 2.25 Breast of Chicken, Dmke 2.25 Broiled Empress Squab 2,00 Chicken, Julienne, Drake 1.25 FRESH MUSHROOMS— Broiled or Saute 1.10; Stuffed with Crabmeat 1.30; Under Glass 1.40 Scrambled Eggs with Sausage 75 Broiled Guinea Hen (Half) 1,50 Suprfime of Guinea Hen, Forestiere 2,25 Breast of Duckling, au Sue d' Ananas 2,50 Sweetbreads, Becker'2,25 Broiled Sweetbreads 1.60 Sweetbreads, Chfiron 1,75 Spaghetti, Italjenne 60 Spaghetti, Milanaise 70 Welsh Rarebit 70 Golden Buck 80 PflgMnf o/ Progreti EjpoiiHon wiil bt htlJ in Chicago, July 30lh to Aagatt 14th, 1921 SALADS Alma 65 Palm Beach 65 Sunburst 65 Monaco 65 Opera 80 Chicken (White Meat) l.fjO Shrimp 90 Crabmeat 1.25 Lobster 1.75 Tomato, Princesse 65 Tomato, Surprise 65 Tomato Stuffed with Chicken Salad 1.00 Asparagus or Asparagus T^ps, Vinaigrette 70; Imported Giant 1.25 Vegetable 60 Lettuce 40 Lettuce and Tomato 46 Romaine 40 Grape Fruit 75 Assorted Fruit 75 COLD BUFFET. DELICACIES. ETC. Salmon in Jelly 90 Whitefish, Mayonnaise 90 Lobster, Mayonnaise (J^) 1.50 Crab, Ravigote 75 French Sardines 70 Imported Herring in Wine 60 Anchovy Filets in Oil {Small Can) 1.00 Empress Squab 2.00 Chicken (Half) 1.65; Sliced White Meat l.SO Pfite de Foie-gras 1.50 Galantine of Capon 1.25 Calf's Head, Ravigote 1.00 Palm Heart, Vinaigrette 90 Assorted Cold Meat 1.10; with Chicken 1,30 SANDWICHES Ham 55 Tongue 55 Chicken 85 Club 90 Blackstone 70 Swiss Cheese 45 Imported Caviar 1.50 Lobster Salad 1.25 Goose Liver 1.25 Chicken Salad 90 Sardine 70 Domestic Caviar 75 Tartar 1.00 Scotch Woodcock 85 ICE CREAMS. SHERBETS. COUPES. ETC. ICE CREAMS —American Vanilla 45; Chocolate, Coffee 50 French VanJtta, Tutti Frutti, Strawberry, Nesselrode 50 Meringue Glacg 55 Biscuit Glace 45 Biscuit Tortoni 45 Parfait Marguerite 65 Caf6 Parfait 45 SHERBETS AND PUNCHES— lAIICordl-tSh«b.tiBndPui.=h««.Non-AlcohDlle) Orange, Lemon, Pineapple, Raspberry, Strawberry, Cherry (or other Fruit Slu-rbeta) 35 Crfime de Menthe, Crfirae de Rose, Crfime d- Orange (or other Cordial Sherbets) 45 COUPES— Eugenie, Thais, Maudette, Pickford, St. Jacques, Cleopatra, Edith 65 BOMBES — Victoria 60 Zara 60- PASTRY. ETC. French Pastry, Each 25 Assorted Cakes 30 Chocolate Layer Cake 30 Old Fashioned Strawberry Shortcake 75 Baba 45 Savarin 50 Marrons 75 Apricot Conde 60 Pear, Lily 80 Peach, Melba Style 75 Peaches or Pears, Ninon 1.10 Omelette Souffle (1 or 2) 1.00; Surprise (1 or 2) 1.00 Crapes Susette (1 or 2) 1.00 Baked Alaska 65 CHEESE Camembert 35 Brie 35 Port Du Salut 35 Roquefort 40 Imported Stilton 40 Imported Edam 40 Swiss 35 Liederkranz 35 English Style Cheddar 30 Imperial Canadian 30 Pimiento 30 Cream 35 COFFEE— Demi Tasse 20 COFFEE Special Demi Tasse 40 Turkish CofTee 50 Guests will please notify the Headwalter if calls or meMnge* are etpccted THERE WILL B£ NO PAGING IN THIS KOOM Butter, Sweet or Salted, with Rolls, per Cover 25 Portions and Prlco« arc based on Service to One Perun Porilons Served for Two, 50 per cent eitra Private Room S«nlcc Extra War Tai will be added to checki whenever iiEceiurv Typical supper menu, The Drake. Card open measures 11x15 inches. Private Dining Room "C of The Drake, as set for the hanquet given by the Hotel Association of Chicago to a party of Eastern Hotel men on transcontinental "See America" journey. Main Dining Eoom looking west, as seen from the balcony ol Private Dining Room "B." Avenue of Palms is to the left; the windows to the right overlook Lake Shore Drive and Lake Michigan, Language Reform for Law and Menus How many people who do not understand the French language could read the following menu and know what food is being served for the dif- ferent courses : Cluiire de Crahes, Gibson Celiri Olives Sadis Puree de Tomates, Louisianaise Filet de Sole a la Joinville Pommes Hollandaise Poitrine de Volaille grillee Petits Pois au leurre Coeur de Laitiie, Gastronome Bomie Cincinnatus Friandises Petits Fours Bemi-Tasse The menu is of a dinner by the Cincinnati Bar Association, the Chamber of Commerce, and the Business Men's Club of that city to cele- brate the dedication of the new Hamilton County Court House. A very elaborate menu card wa.s designed for the occasion by the Schultz Printing Works, and the banquet was served in Hotel Gib- son. It seems strange to the average layman that menus should be printed in French, or in any language other than American. It also seems strange that the language of the law is so in- comprehensible to the average person not familiar with legal terms. This menu suggests that two reforms greatly needed are a simplifying of the language of the law, and printing menus in under- standable language. Private Dining Room "C," entered from Art Hall. Windows on north and east sides command view of park and Lake Michigan. (This room set for hanquet is shown in another illustration.) 125 Grand Ball Koom of The Drake. The picture is as set for the joint banquet of the Illinois and Chicago Hotel Associations on January 6, just one week after the formal opening of the hotel. Bulk of Breakage Is at End of Meal A Western steward of a first-elass hotel who recently returned from a tour of observation of the dining rooms, kitchens and pantries of Eastern hotels said that his observation of conditions in the West, in the matter of breakage, is confirmed by what he saw in the East — that is, the bulk of the breakage is at the end of the meal. He ac- counted for this "Because of lack of proper super- vision. ' ' ' ' I have noticed that in many hotels, ' ' he said, "the heads of departments and their lieutenants and the workers want to get off as soon as they can, and ahead of time in many cases. The head waiter, for instance, may want to keep an en- gagement, and he leaves it to his lieutenants to supervise; they, in turn, have an excuse to hurry off, leaving the workers to clean up. The work- ers in turn also want to get away at the earliest moment and, not having supervision, the dishes are handled in reckless manner and the peak load of breakage at this time is the result. ' ' He also said that more silver gets lost in the garbage during the end of the meal. The same applies also at the close of banquets — it is the hurry-carelessness that results in much valuable equipment being railroaded to oblivion, so far as the hotel is concerned. Another cause is the pantries, partly super- vised by steward, partly by head waiter, and seldom under complete discipline. The Western steward suggested as a cure for this breakage loss that the executives who are paid for supervising be the last instead of the first to leave ; and that if the workers finish their work more carefully and with less breakage, under super- vision, up to their quitting time, enough might be saved in the replenishment bill to pay higher wages for workers and higher salaries for the executives. Drake Menus are embellished with the above design, which is here presented in reduced facsimile. Much of the so-called music in restaurants is just noise. Some of it drives trade away. The dishwashing machine that washes and stei'il- izes is death on germs. %nnc^c0n Little Neck Clams JO; Cocktail J5 Cherry Stone Clams 35 Seatags 40 . . Blue Points JO', CocKtail J5 Cotuits 35; Cocktail 40 Smith Islands 40 Lynnhavens 45 chTcago Fresh Beluga Caviar 2.50-1.25 Canape Beluga Caviar 80 Canapd Domestic Caviar 45 Lobster Supreme 75 Crabmeat Supreme 60 Grape Fruit Supreme 60 Mixed Fruit Supreme 60 Celery 60-3S Queen Olives 35 California Olives 35 Radishes 30 SOUPS Consommd, per cup 30 Julienne 60-35 Tomato 60-33 Chicken Gumbo SO-45: strained per cup 4S Chicken Consomme (cup) 35 Puree of Peas 60-35 Cold Consomm^, cup 30 Mongol, strained per cup 35 ConBomm^, Bellevue (cup) 40 Green Turtle 1.40-75 Clam Broth in Cud 35 Consomm^, Tapioca 60-35 Essence of Tomato (cup) 35 FISH-EoMtern Fith Received Direct Oyster Crabs Fried 1.35-75; Newburg 1-75-90 Whitefish 1.10-60 Codfish 95-50 Salmon 1.10-60 Black Easa 1.10-60 English Sole 1.S0-80 Bluefish 1.10-60 Broiled or Sauted Mountain Brool; Trout 1.60-85 Spanish Mackerel 1.10-60 Fresh Mackerel 1.10-60 Lobster Broiled 1.60-85 Stuffed 1.25-63 Stuffed Crabs 1.10-60 SPECIALS- Served from 12 to 2:30 Eggs (hot) Canada 50 Omelette, Clamard 50 Eggs (cold^ Moscovite 50 Lake Geneva Ciscoe, Meuni^re 9550 Bluefish h la Creole MO-60 Pike. Cracovienne 95-50 Crabmeat, Bagrafipn 1.50-80 Shrimp Patties 95-50 Pork Jowl, Bavarian Style 83-45 Chicken Croquettes with Peas 1.13-60 Bitocks of Filet of Beef. Russian Style 1.50-80 Calf's Head with Fresh Mushrooms 1.10-60 ROASTS Kibs of Prime Beef 1.25-65 Spring Lamb 1.10-60 Chicken 2.00-l.flO- Broiled 1.75-90 Turkey, Cranberry Sauce 1.23-65 Gosling, Stuffed with Apples 1.25.65 To Ordei^Squab Chicken 1.25 Broiled Duckling 2.50-1.25 Guinea Chicken 2.00-1.25 Empress Squab l.00;f^^°^ ^^- Francis E. Drake's Estate, "Stalheim Farm," Rye Beach, N. H.) CAME IMPORTID English Partridge 3..';0 Teal Duck 1.50 Mallard Duck 2.00 Imported Venison Steak 1.50 Egyptian Quail 1.25 Scotch Grouse 4.00-2.00 COLD Stuffed Pig's Feet in Jelly 1.10-60 Terrine of Squab in Jelly 1.50-80 Pate of Goose Liver 1.90-1.00 .Sliced Chicken 1. 40-75 Duck Jelly Pate 1.50-80 Chicken and Ham Jelly Pate 1.50-80 Chicken Wing, Jeanette 1.50 Galantine of Capon with Jelly' 1.75-90 Wing of Duckling, Montmorency 1.50 Chicken 2.00-1.00 Virginia Ham 1.25-65 Squab 1.00 Ham 95-50 Corned Beef 95-50 Duckling 2.S0-1.2S Roast Beef 1.25-65 Spring Lamb 1.10-60 Assorted Meat 1.75-90 Lobster 1.60-85 VEGETABLES NEW— .\sparagus L25-65 Cauliflower 75-40 Peas 90-50 Artichoke, French 60: California 45 Lima Beans 90 30 String Beans 75-40 Brussel Sprouts 60-35 Stewed Tomatoes 60-35 Egg Plant 60-35 Parsnips 60-35 Braised Celery 75-40 Spinach 60-35 Beets 60-35 Vegetable Marrow 60-35 White Summer Squash 60-35 Hubbard Squash 60-35 CANNED—Corn on Cob 60-35 Asparagus; American 90-50 Argenteuil 1.35 German 1.10 C6pes 75 French Peas 75-40 Lima Beans 75-40 French String Beans 75-40 Corn 60-35 ■ Corn Fritters 70-40- POTATOES New Bermuda Potatoes Boiled 40-25 Boiled or Balced 35-20 Sautfies 40-25 Lyonnaise 40-25 Au Gratin 50-30 Fr. Fried 40-25 Mashed 40-25 Hashed in Cream 40-25 German Fried 40-25 Julienne 40-25 Soufflees 50-30 Grilled 50-30 SWEET POTATOES— Baked 40-25 Grilled 60-30 Fried 50-30 Soufflee 50-30. SALADS Lettuce 60-35 Lettuce and Tomato 70-40 Cucumber 60-35 Romaine 60.35 Asparagus Tips 85-45 Vegetable 75-40' Blaokstone 1.00-60 Chicory 60-35 Endive 60-35 . Aaparagrus, Vinaigrette 90-50 Chiffonade 75 Chicken 1.60-85 Crabmeat 1.50-80 Lobster 1.60-85 Alligator Pear 1.10-60 PASTRY Orange Custard Pie 15 Plum Tartlets 30 Peach Pie 15 Cheese Cake 15 Mince Pie 25 Apple Pie 15 Cocoanut P e 15 Caramel Custard cup 25 French Pastry (each) IS Chocolate Eclairs (each) 15 Petits Fours 25 Charlotte Russe 35 ICE CREAM Vanilla 35 Chocolate 35 Pistachio 35 Strawberry 35 Peach 35 Tutti Frutti 40 Biscuit Tortoni 45 Coupe St. Jacques 60 Lalla Rookh 45 Caf§ Parfait 40 Siberian Punch 45 SHERBETS: Orange 30 Strawberry 30 Lemon 30 Raspberry 30 CHEESE Camembert 30 Port de Salut 30 Imported Brie 30 Stilton 30 Edam 30 Swiss 30 Roquefort 30 Neufchatel 30 Cream 30 Pimentoe 30 Herkimer CoOnty 30 FRUITS GRAPES: Malaga, Tokay 50-30; English Hot House 3.00-1.75 Santa Claus Casaba .Melon 60-35 Strawberries 75-40 Apple 15 Melon Mangoe 90-50 King Orange 15 Casaba Melon 60-35 Long Pole Persimmons 25 Grape Fruit 50-30 Pears* each 20 Orange 15; sliced 20 Sliced Fresh Pineapple 50-30 COFFEE. TEA, ETC. COFFEEiBlackstone Blend, with Hot Milk and Cream 45-30 Demi Tasse 15 Special DemlTasse 2$ Special Coffee made in Percolator, with Hot Milk and Cream, p^ person 35 Turkish 25 Diable 40 Cocoa or Chocolate with Whipped Cream 50-35 Tea: Blackstone Blend, English Breakfast. Oolong. Ceylon, Voung Hyson, Japan, Orange Pekoe 45-30 Arcady Farm Certified Milk, bottle 15 Buttermilk 15 Malted Milk 20 Bulgarian Sour Milk 15 Hl-Maya 30 Grape Juice (Red or 'White) Pint 50; Split 25; Half Split 15 Sweet Cider, glaas 10 Butter. Sweet or Salted, with Rolls or Bread, per cover 10 Cts. Private Room Service Extra HALF PORTION SERVED TO ONE PERSON ONLY Tuesday, December 15 1914 FOR OTHER ITEMS AND DISHES SEE GENERAL BILL OF TA«Si. ,' ^ . -XT Cafeteria in The Sheridan Plaza, Chicago, Entrance and exit at left foreground (not shown in illustration). Sheridan Plaza, Chicago, Menus SPECIAL LUNCHEON. Veloute of peas, Lamballe Chicken croquettes, cream gravy, peas or Braised short ribs of beef Brown or mashed potatoes Cocoanut custard pudding or Vanilla ice cream Coffee LET US SUGGEST— SEEVED COLD. BUEFET. Hors d'oeuvre 75 Mayonnaise de crevette au celery 75 Canape Lucile 75 Essence of tomato in jelly 25 Bortsch a la Eusse in cup 25 Lobster (half), Parisienne 1.00 Salmon steak a la Vernon 90 Galantine or capon, Bellevue 1.00 Pate de jambon en aspic 90 Salad Eaohel 75 Bavaroise plombiere au banana 50 Pudding glace au marrons 50 Ice tea 20 Ice coffee 15 NOETH SHOEE DINNEE. Canape assortie Eadishes Olives Clam chowder Lake trout, saute, meuniere or Mutton chop, Reform Eissole potato String beans Sliced tomato French pastry Peach pie or Chocolate ice cream Demi-tasse SHEEIDAN PLAZA DINNEE. Fresh crab meat cocktail Mixed olives Celery Ox taU soup with barley Planked whitefish, Duchesse or Minute sirloin steak, Tyrolienne String beans Combination salad Boston cream pie Blackberry tartlette or Strawberry ice cream Demi-tasse Nuts The Strawberry Hotel at Payson, Utah We stopped for lunch at the prosperous little lown of Payson. "We had been told of good meals at the Strawberry Hotel of this place, and, altho we arrived after meal hours, the landlady said she could have a lunch ready in fifteen minutes, and did so. We sat under an English walnut tree on the lawn while she prepared it. The dining room had the appearance of a conservatory — flowers in profusion. The table was set with a heaping dish of sliced peaches and cream at each plate, and a compote of peaches for centerpiece. A dish of fried pork chops garnished with nasturtium flowers was placed before us, and a platter of potato cakes; iced tea and milk served in glass pitchers, coffee to order, and a dessert of fruit preserves. A bell was placed on the table to call the waitress when wanted. The charge for this meal was 75 cents. From A Journey to the North Bim of Grand Canyon. The cafeteria is cash and carry catering. In the food market nutritive value is seldom measured by price. A good way to improve service is to weed out misfits employed to deliver service. 128 LUNCHEON Duhe* in (Bold Face Type) are ready. OYSTERS CLAMS AND SEA FOOD Blue Points 40 Giluits 50 New Yorlc Counts Fried, Tartar Sauce 75 Milk Stew 50 Half and Half 60 Creamed 70 Little Necb 35 Cheirystones 40 Cocktail Sauce I Oc. Extra Fresh Lobster, Supreme 1 .00 Fresh Shrimp Cocktail 75 Crabmeat CocktaO 85 REUSHES Radishes 25 Queen Olives 30 F^pe Olives 40 Chow-Chow 25 Celery 35 Buir Gherkins 25 Dill Pickles 25 Home-made Spiced Cantaloupe 30 Imported Sardines 60 Wine Herring 40 SOUPS CR£AM OF CELERY, AUX CROUTONS 20 TUREEN 30 Consomme en Tasse 25 Cream of Tomato 40 Puree of Mongole 35 Clam Bouillon 30 Puree of Tomato 30 Chicken Okra, Creole 40 Strained Gumbo en Tasse 30 FISH Baked Lake Trout, Sauce Genevoise 50 Fresh Shrimp, Creole Sauce, Steamed Rice 70 Filet of Pike Saute in Butler, Meuniere 50 ENTREES POACHED EGGS WITH SPINACH, CREAM SAUCE GRATIN 45 FRIED CAPON CUTLET, GREEN PEAS 50 GRILLED LAMB CHOPS WITH STRING BEANS SO TENDERLOIN STEAK, MINUTE SAUCE, FINANCIERE 75 ROAST LOIN OF PORK, DRESSING, APPLE SAUCE 75 ROAST PRIME RIBS OF BEEF, IN ITS OWN JUICE 90 ; EXTRA CUT 1.75 Mashed Potatoes served with Fish or Meat Oideit FRESH VEGETABLES Buttered Beets 30 Spinach with Egg 40 String Beans 40 Grilled Tomatoes 25 Fried Egg Plant 30 Cauliflower, Butter or Hollandaise 40 Au Gratin 50 Slewed Tomatoes 25 POTATOES; Mashed 20 New Bermuda 25 French Fried 25 Au Gratin 25 Hashed Browned 25 ; in Cream 30 Cottage 25 Home Fried 25 Grilled or Fried Sweets 25 SALADS Lettuce and Endive 30 French Endive 25 Lettuce and Tomato 30 Grape Fruit and Orange 35 Hearts of Lettuce 25 Cucumber, Cream Dressing 30 Thousand Island or- Mayonnaise E)reasing 1 5 Roquefort Cheese Dressing 25 SANDWICHES Ham and Scrambled Egg 50 Beach Walk Chicken Sandwich 60 Manhattan 65 Sardine 40 Edgewater Beach 70 Club 60 Chicken 50 Roast Beef 50; Hot 75 Ham 25 Tongue 30 DESSERTS Old Faahion Strawberry Shortcake, Cream 50 Aaaorted French Paatry 25 Edgewater Beach Torte 25 Fruit Blanc Mange Pudding, Vanilla Sauce 25 Apple, Mince, Raisin or Cocoanut Cuatard Pie 25 Individual Strawberry Pie 30 Devil'a Food Cake 25 Chocolate Whipped Cream Eclair 30 Oranges in Jello 35 Vanilla Meringue Glace 40 Strawberry Coupe, Miramar 40 Lemon Sherbet 30 Raspberry, Vanilla or Chocolate Ice Cream 30 with Home-made Cake 40 Ice Cream Sandwich with Hot Chocolate Sauce 40 FRUITS Stewed Rhubarb 30 Winter Pear 1 5 Half Grape Fruit 30 Sliced Fresh Pineapple 30 Baked Apple with Cream 30 Compote of Stewed Fresh Fruits 40 Assorted Fresh Fruit 75 Red Raspberries and Cream 40 Home-made Jellies in Individual Glass 25 DAIRY DISHES Bowl of Half and Half, Graham Crackers 40 Boiled Rice with Stewed Prunes 35 Com Flakes, Shredded or Puffed Wheat with Milk 25 with Sliced Peaches 40 Combination 30 Waldorf 25 Combination 50 Caviar 75 Swiss 30 Steak 75 SPECIAL $1.00 LUNCHEON Not Served in Roomt Cream of Celery, aux Croutoni Consomme, Fermiere Radishes Choice of : Baked Lake Trout, Sauce Genevoite Poached Eggs, Spinach, Cream Gratin Fried Capon Cutlet, Green Peas Grilled Lamb Chop, String Beans Boiled or Saute Potatoes Lettuce and Endive, French Dressing Cocoanut Custard Pie or Pistachio Ice Cream with Cake Coffee, Tea or Milk EDGEWATER BEACH HOTEL CHEESE American 25 Brie 30 Liederkranz 25 Cottage 25 Roquefort 40 Edam 25 Camembert 30 COFFEE, TEA, Etc Pot Tea (1)20 Pot Coffee (I) 20 Demi-Tasse 15 Instant PoSlum 20 Cocoa or Chocolate,Wfiipped Cream 25 Iced Tea or Coffee 25 Buttermilk 1 5 Ladies are requested NOT to smoke in this Dining Room. Thursday, February 21, 1924 129 lUashmgraaD C BREAKFAST Or»nBc Juke 30 Balled Apples 26 Sliced Bsrunu 20 CT Strawberries -98 Cream l( Gnpea to W Sliced Oruseg 30 JAMS C(imp(iteo(Bhiitnrb2E mson Br«kb«rry Quince RMpberry Pear Strawberry or Apricot i ProiorvEd— Strawbcrrlea RupberricB Poach Orango Murmalide or GrBpefniit Marmalade 30 Individual Service Pure Strained Honey 25 TEA, COFFEE, ETC. Cup d( CofTee 25 ButUr MHk 16 Halt Pint Bottle of MUt IG Pint BotUo Cream 60 Glass 30 Tui— Oolong. Ceylon, Green, Orange, Pekoe, Mixed or English Breakfwt 25 Rolls and Butter 10 Btead and Butter 10 Per Penon CEREALS. CAKES. TOAST Oatmeal 36 Hominy 8I> French Toast *0 Cereals 36 DryToaat-lG Milk Toast 26 Cream Toast 40 Buttered Toast 16 Griddle Cakea with Maple Syrup 26— with Oranje Marmalade iO EGGS AND OMELETTES Two Poached East 46 Two Bolted 36 Two Fried 40 Two Bercy 66 (1) Poached Egg Florentine 45 Two Fried with Bacon 65 Ham and Egg 6B VlrgtnSa Ham and Bggi 75 <1) Poached Egg Mornay 40 Omelette Plain 50 Scrambled Plain 60 Omelette with Muahrooms 76 Omelette with Fli»» Herhes 60 Scrambled with Ham 76 Scrambled Portuguese 65 Omelette with Ton--' — " Spanish Omelette 66 Omelette Chleki Spanish [acliercl E Mackerel 76 Finnan Haddle 60 Kippered Herring 60 Codltah Cake 60 Salted Codfisb In Cream 60 STEAKS. CHOPS. ETC One Pork Chop 60 Small Sirloin Steak 1-50 . Small Tenderloin l.BO Cairs Liver 60 Toumedos with Mushrooma 1.60 One Veal Chop 80 One Mutton Chop TO One English Mutton Chop 90 Two Lnmh Chops 1.00 Lamb Kidneys (3) GO Deerfoot Sauaago 60 Lamb Hash. Green peppers 75 Chicken Hash In Cream 1.00 Tripe Lyonnsise 75 Broiled Virginia Ham 76 Calfa Brains with Brown Butter 76 i/i Chicken Broiled 1.25 Potato SouHle 1 00 All Potatoes, any Style 35 Ttte lUaBhlnqlDn supper danc^.^ salon des lUnshin3rQn.D.C. nations everv evening Thursdw. Msy 22, 1919. DINNER Fraoh Wud 30 Wuhlnston CockUil 30 OYSTERS AND CLAMS Blucpoinl, 40 LlttJe NkIu 40 L)iutIuvid SO Cherrystou 4 MORS DOEUVRES Per.hmi Punch Cocktail 10c e> SOUP Conumme MonCc Carlo SS Chicken Gumho Cieole 40 Cooky Leaky 3G ^,^1, Piaah Green Turtle BU maraaiB 00 rDri Consomme Madrllena an Calea 40 Gumbo an Cetea 40 Bee! en Galee 40 Cream of Cbkkcn Samaritaine 4( Supreme of Sole GtJIion aO Shed and Aoe with Bacon 1.10 Gnen Smeita a I'AnEleiae 70 Half StulTed Lobster Nonante Hull ENTREES Philulelnhia Cspon wll Sweetbread Merry Widow 1.15 flrs Noisette of Spring Lamb Heider Mouaeeline nf Guinea Hen h ' Filet nf Sea Base Belaaco TO Dame of Kennclwc Salmon Admiral 80 Saft Shell Crabe Vernon TO to order) 1 SO Brook Trout en Gelee (1 piece) 45 Vlrslnia Ham Corn SulUna 1 15 If Veal Malt I of Beef Cm inlcre lU JuB 1 OO et Turkey Cianbcrtics Sauce l.OO ROAST OR BROILED (to ortler) Spring Chicken ^BO Special Mllkfed Guinea Hen 2 SO tsquab Chicken I 75 BoyBl SauBb 1 50 Long Island DuckliDg COLD BUFFET supreme of Chicken Jeannette HO llccd Chicken 1004-with Virginia Ham 150 ~ ■ d Beef Tongue 60 Roaat Beef l.~ Sprlr with Potato Salad l Aasoi Id Egg in Jelly M le Carte It L0< VEGETABLES New Green Peas 60 CsllfomiB New A.spnragUB 75 Fresh StulTed Tomstaea SO Beete In Creaia OS Carrots in Cream Oyster Bay Aeparagua 76 Potntoea anv style 05 New Bern Potatoea SouOle 1 00 Preserved Peas 45 Caulinower 50 Sw^t Srsighclti lUlienne nr Cialin 40 New Siring Besns SO SALADS Heart of Lettuce wit Slnrtha Washington 40 DESSERT Soume Maxima 75 Chocolate Partalt 4S ~ ^n Apple Pie 25 Co ith Chicken 1.60 eke SO ICE CREAM nge Ice J, Cafe, Chocolate. VamllB. Panache, Fie SB, Port SaluL Lledcrkrsi Demi Toase IS Butt I. PhiladelpbiB Cream 35, Roquefort Milk 15 Bailie Milk IS centa p. Overhead Should Determine Bill of Fare Prices Every once in a while the editor receives a re- quest for information as to what certain dishes should be priced on the bills of fare. In most cases the question is asked without the necessary information being given as to the cost of over- head in the place under consideration. The pricing of dishes on the bill of fare, for the place to make a profit, must be determined by the operator after he has informed himself of the cost of producing the dish. To that cost he must add a reasonable amount for his profit. This r'arlies, of course, to a business that is al- ready it Jrly smooth running and that is not a gamtid of wide variation in the patronage from day to day. In pricing an article for the bill of fare, the first item of cost is naturally the food as bought in the market. But in many establishments this first cost is small as compared with what the dish must be sold for, because of the great ex- pense in producing the dish, when all things in- cluded in the cost are considered. It matters a great deal, for instance, if the establishment has to pay a high rental ; if the fuel expense be low or high; the condition of the labor market; the amount of the freight bills; the lighting and heating expense; the investment in linen, china, silver, glass, and the depreciation on account of wear and tear and breakage, and the laundry expense. In some places the air is washed and temperatured at considerable cost, which is a luxury the patrons must pay for. In some places music is furnished, and this also is a tax on the patron that must be paid thru the bill of fare pricing. We might go on indefinitely with these items of overhead, but enough have been given to show that the restaurant operated in the most simple manner, the rent low, the service minimum, very little laundry, and no luxuries of temperatured air or music or flowers or other unnecessaries, may have its bill of fare very low as compared with another establishment serving exactly the same kind of food, but burdened with the niceties and extrava- gances of service, that, in some cases, will double, and quadruple, and even swell to tenfold the original cost of the food by the time it reaches the dining room table. The reason so many restaurants fail is because the proprietors do not realize the cost of overhead. They try to give swell service with the low price. But they cannot do it. Some one must pay for the luxuries ; and the restaurant proprietor who de- livers these luxuries must tax his patrons for them, or go out of business. It is impossible for us to even approximate the cost of serving a dish without detailed information and a practical working knowledge of the place under consideration. FOOD: We must have it to live. It is up to mankind to Get it. Make it enjoyable. Have it nourishing. Store it, I'rize it, and Not waste it. And pity 'tis that food and fuel economies are so little practiced. The disloyal employe breeds all kinds of trouble. 130 ICE SKATING RWK ON ROCF NOW OPEN SUPPER DANCES SALON DES NATIONS EVERY EVENING T^iEj lUniSjhJjinicjIjBinj lUnshingrDn.D.C. TEA DANCE 5 TO 6.30 IN SPANISH GARDEN SOUP Chicken Gumbo 40 Chicken Consomme 40 Supreme of Sole Maxime 80 Smelta aux An-.ondin Brenst of Chicken Tosca 1,5 Bnhy Lamb Chop Marcchal 1.00 Aiguillettc of Bass Bcrgere 75 Crabs Flakes Mephisto 75 Noisette Pros Sate Mascottc 1.15 Champignon Sous Cloche in Cream 1.00 Meringue Glace Chantilly 50 DESSERTS Patisserie Parisiennc 20 Crepes Suzctte 75 '5TEAKS . .S1.50 .. 1.75 .. 2,25 . 3.00 - 3.50 - 4.50 . 5.50 3 5.50 IS 6.50 - 4 50 . 7 01) . 1,25 . 1.50 . 1.50 . 5.00 NU CHOPS Tenderloin Tor 2 Porterhouse Steak for 2. For each cover more 1.00 Small Sirloin with Onions .. Small Sirloin with Mushrooms 4.50 extra 5 50 Sirloin Steak with Onions Lamb Steak Tartnre Steiik Lamb Chop (2).. Lamb Chop Chasseur ,1.50 Exlrn Sirloin v,-ith Onions for 1.25 Mutton Chop (1).. . K^tra Sirloin Planked Tourncdos Borddaise Tourncdos with Mushrooms English Mutton Chop (1) Pork Chop (I), Veal Chop (1) Mixed Grill 0.90 .60 0.80 1,25 Chaleaubnand MISCCLLAXEOLS Salisbury Steak 125 Broiled Domestic Ham 0.G5 Broiled Virginia Ham 75 Bacon Broiled 0.60 Liver with Fines Herbes 0.70 Lamb Kidneys — 3 per person.. 0.60 Veal Kidneys 0.80 Brochette of Chicken Livers 0.70 Brochette of Lamb Kidneys 0.75 Fried Tripe Lyonnaise O.GO Country Sausage 0.60 Cake Sausage 0.60 Sweetbread Broiled I'.OO Sweetbread fresh Mushrooms... 1.25 Sweetbread in Cream 1,25 Sweetbread Under Glass 150 BUSINESS MEN'S SPECIAL LUNCHEON READY TO SERVE OYSTERS AND CLAMS. Bluepoints 40 Little Necks 40 Lynnhaven 50 Cherrystone 40 Cocktail 10c extra SOUP. Potage Mongole 35 Cream of Barley 35 FISH. Filet of Sole Verdi 65 Soft Shell Crabs Chevreuse 60 Brook Trout en Gelee (1 piece) 45 ENTREES. Spanish Omelette 60 Fricassee of Chicken a la Francaise 90 Sliced Sirloin of Beef Mironton Lyonnaise 80 Veal Chop Casserolle aux Panaches 70 ROASTS. Prime Ribs of Beef au Jus 1.00 Roast Lamb Mint Sauce 1.00 VEGETABLES. California New Asparagus "5 Spaghetti Italienne or Gratin 40 New Green Peas 50 String Beans 45 Creamed Spinach 45 Carrots Saute au Beurre 35 French Fried Potatoes 35 SALADS. Heart of Lettuce with Tomatoes 50 Martha Washington 40 DESSERT. Assorted French Pastrv 15 . Almond Meringue Cream Pie 25 Royal Pudding 35 ICE CREAM. Cafe 35 Chocolate 35 Orange Ice 35 Vanilla 35 Lemon Ice 35 Panache 40 FRUITS. Orange 20 Apple 15 Pear 15 Whole Banana 15 Grapes 40 CHEESE. Roauefort Swiss Port Salut Liederkrans Mclarens Cream 35 Cup Coffee 25 Demi Tasse 15 A Charut of 1-Ji Co I er u'llj ht made u'Aich includet bread and butlc Thursday, May 22, 1919. From The Washington, Washington, D. C. %JEf NorfDlk OyMcr niicd Pickles 25c 5tu0td Crlerr 60c TomalD Surprl^r 6 SruHtd McloD ManE« CelervetiBniDcbr 3 Coosoninir Tupiocj PuKf ol Tomalo 2h( Tonuto CoDMrniEe i Jumbo Ynt U( Cold Slaw 85c Friri Salt S.-iell Cubs Tanirc Sanrr . Crabmtnt. V[aij\nd $120 PlMkrd Nor/olk Shad Henrr Ion QBE;EM5gCSRQlNS. VVSDF H Lo»RV, fici FRIDAY APfllL. « 1921 DiSHE*^ MAPKEP X APE READY TO SERVE CABTE du JOUK CLAMS OYSTERS. AND COCKTAILS c Blur roinls 40r Bluipoioi Cotklul 30c LoIhic. CockiuL 75c al Cacklall 60{ Shrimp Cocktail SOc Broiled m Fried Oj-Aai. 6Sc ■ Stew with flilk 65c with Creim, ^U Fnsh Frnii Cockuil 60c MORS DOEUVRES Dill PicUi^ 25i Sw«i Pickli-d Uofons 40c Mrj Kidd'i SiuBed PKklet 3ic Oueen Olives 25c Ripi Olivo 2Jt AoliFaStO. lie 0. Hcdct Appeliier, 60t 0'. Sprice Odidde 25c Pkkled Pearhrt, aSc Sardino iur dure ^Oc % iU Cherkiu 25c Hort D'OtuTir a la Fnncalsc SOc Fresh Radishes. 25c 5c AsMrled Hor. O'Oeuvrei dOc Komaoofj Cavtir lodioidiul, SDc Cbickc mbo Cieo r 25c 3Dion So up uG ar.n 4t>c Spr.DS V,| labl Sou 25c UlBier Nrwburc In ChiUioj Oish-Jl 25 oilrd Nfiialk Shad Frrotb Fried Poutoei. St.OO Fried Scallop' and Bacon, 75f Fresh Sl-ad Vot v.ih Fried Tomato SI 25 Fned Ulre Troul Tartarc Sauce 80< X Individual Sialloped OTSten,65r CombioQliDo Sufood Ed Cauleilr.Sl.nO ) Saole 01 Veal Fancf Veijdiblfs 80( Chicken and Walllp DiDoer. £1,60 Cbichen i la King CbalIiD£ Dish SI 2'' Sirlain Sleak.$l 50 Teoderloin SI 60 Chaleaubnaud S^ 50 Musbroooi TO-DArS SPECIALS Srailed Sirtoio Sleak. Wilh romaloes II 40 Broiled Lamb Chops wilh Licenck Bacon.%c Veal Cullc'li Plam Siulled Green Pepp-r- Wr fried Chicken. CounlrT Sifle. Corn Fniur il ;5 friet' Pork Chop* Candied Yjms, 80t ■ Onxletlr wuh Ne* Spinacb. 'Or STEAKS Planked Sirlnr Sleak. (lor <,n<) i2 :^ luce or French Fried Onions wuh Steaks 40c tiir* POULTRY BROILED Special Philadelphia Broiler S2 00 Hall !-l 25 Broiled lumbo Squab Cur ii lellT M 15 COLD MEATS Culd Boiled Ham, 70c Cold Alaska Salmon, ^Uronna'se 65c told Poasl Bed SOc Cold Tooeue 70c Snshet Corned Beet 60. Hall Cold Raas> Chicken 1 25 Corned Brel Jellv. 50c Smi'hfidd Ham 40c Cold Sliced BreasI ol Turkey 1 25 Pale de foie Ora:,, Imcorled. £1.50 AtM>ricd Cold Cut^ l.OO wilh Chicken or Turker I 25 VEGETASLES Bralied Celery a la noellr 50(* Aspiraeuj Spaghelti, Alilanaise 75c New Cauliriower Corn Frillers. two 30c Sauer Kraul Slufled Green Peppei Heiican 35c Sin ] Toast, S0( Heari ol Palms Saucf HollondaiseSl OC Cora oc Cob, 35c Macaroni an Gralin 4(>l New Stnne Beans. 30c Slewed Corn, 30c ns 30c Fried Tumaloes SOc Fned Ecb PUnl. JOc Slewed Torruitoes 30c Spajihelli. luliennc, 30c tune Peas 30c Spinach. 30c POTATOES Boiled Polaloej 2IJc lo Citam 25t Fr Fried.25c Julienoe Saraiofia, Collage or Hashed in Cream Raked Au l3ralin. Hashed Brown or Brown Sweet. 30c Hashed ZSc Imperial or Henn 50c SALADS Cucumhen, Henrr SOc Fruii Snlad, 60c F-esh Lobster Salad SI 25 Cold Sbw i U Mode. JOc Combination Salad 50c Tomato Salad 40c Shrimp Salad 50c Potato Salad 35c Chicken Salad. 75c Heart of Palms, 80c Palm Beach Salad. EOc Pineapple Salad SDc Watdorl Salad, 50c Halt Head l^lluce. 30c Whole. TiSc with French D'e^^in; Hall Head Utlocc and Tomaloes 50c Thousand bland or Russian Drruini, 25c Roquelort Cbeese Dre-.sinJ 40c Maroonaisr Oressinj. 25c DESSERTS Cherry Pie 20c Farena Puddinl Cream Sauce 30c Pie a la Mode 35c Pie with American Cbcsc. 30c Apple Pie 20c Peach Melba, 60c P^a^.b Short Cake bOc Vanilla Itr Cream 25c Chocolate Ice Cce^m. 25c Bisruit Tortooi 5<)c Cold Cup Cnslard 25c Assorted C^ke. Z5c nenonue Olace 60c Coupe Si. Jacqnas bOc Vanilla Eclairs 25c Chocolate Eclairs 35c French Pasin 30c Ut'5 FiB(eii 25c FRESH STRAWBERRIES SOc FRUITS Apple 15c Sanletl Pears 30c Calilorma Peaches 3Pc Pineapple 30t, Calilomia Cheir:e» 30t lUspbcrrics iOc Loganberries 45r Candied Canion GiiGer 30c CHEESE lean Cbc<» 25( Pimento Cheese 30c Imp Swiss Chceie 30^ ■ladelphia Crcm Cheese 30c severXges Iced Tea 1S( Glass ol Cream 40c Whipped Cream lOi Gla^!, bl Half and Hall 3Si Diip Coffee pel lot one ZPc, loi t>>a 40c wuh purr cream Cocoa po< lor one 2Sc Cbocolite 25i Postum Ceiea) 25c OolnD^ Eng Breaklasi Cevlon. Orange Pekoe or Japan Tea pot loi Due 20c Whileslone Ginlerale LalF pinls ISc Bee, hnul Gineeralr P>i 30l Dco> Tasse 15c IVliiirRacli pinls3&c q.sSOc Splits :0c LotaeberrT Juice Pis 40c Individual bottle. nilk.l5c Poland Walt, qujo LofiDberrv Juice Splirs 1'-^ VitEima Dare Wme hall pi. 25 pf35 qts50 Bread and Butter 10c To avoid pagiDj Guests expcclmf a phocc mrssaje or call wbite id dininl mem, will please adviSe tie.id waiter or ollice Usually it is that the more the frills of service, the more the complaints. It is a case of too much attention to decoration and less to the basic ele- ment. That form of service gives the most satis- faction which is evenly balanced — the quality article made consistently presentable to the eye. 131 m§ft Tokay Grapes 20 Winesap Apple 10 Grapefruit CA) 20 Stewed Prunes 20 Sliced Fresh Pineapple 20 Prune Juice 15 Quartered Oranges 20 FRUITS Honey Dew Melon 20 Bartlett Pear 15 Concord Grapes IS Orange 15 Baked Apple and Creanif 20 Sliced Peaches and Cream 20 Sliced Bananas and Cream 15 Apple Sauce 15 Quartered Grapefruit 30 Fresh Strawberries and Cream 25 Orange, Pineapple or Grapefruit Juice 25 PRESERVED FRUITS, ETC. Imported Individual Strawberry or Raspberry Jam 20 Orange Marmalade 20 Skinless Figs in Syrup 25 Sliced Pineapple 20 Guava Jelly 20 Peaches, Pears, Cherries, Apricots or Plums 20 Strawberries 25 Raspberries 25 White or Red Imported Bar le Due 25-40 Marrons in Syrup 25 Honey in Comb 20 Strained Honey 20 Fruit Compote 30 Imported Individual Black Currant Jam 20 Brandied Figs, Peaches, Pears or Cherries 35 CEREALS Milk and Cream Served Krumbles 15 Corn Flakes 15 Grape Nuts IS Shredded Wheat (2) 20 Puffed Rice .15 Puffed Wheat 15 (Hot) Wheatena, Oatmeal. Hominy, C:;eam of Wheat or Pettijohns 15 Fried Hominy or Mush 20 Roiled 20 Scrambled 35 Omelettes. EGGS Poached 30 Broiled Whitefish 40 Chicken'Halibut 40 Fried Filets of Sole 40 Spnnish Mackerel 40 Salt Codiish in Cream 35 Kippered Herring 3.^ Deerfoot Farm Sausage 4 Small Sirloin 85 Iamb Chop 30 Pork Chop 25 Lamb Kidneys. Saute 45 Calf's Liver and Bacon CO Chicken Hash 60 Virginia Ham CO Shirred 30 Benedict 50 Ham or Bacon and Eggs SO Beurre Noir 40 Plain 35, with Ham or Bacon 50, with Chicken Livers 50, with Fresh Mushrooms 60, with Tomatoes 45 FRESH CAUGHT FISH Finnan Haddie. Drawn Butter 40 Fried Pickerel 35 Fried Perch 35 Lake Trout 40 Broiled Bluefish 40 Broiled Sea Bass 40 Fried Live Codfish 40 Kennebec Salmon 50 Codfish Cakes, Tomato Sauce 40 Yarmouth Bloater 30 Salt Mackerel 40 STEAKS. CHOPS, ETC. Sirloin (for 2) 1.60 Mutton Chop 35 Pork Tenderloin 60 Beechnut Bacon 50 Roast Beef Hash 40 Broiled Irish Bacon 60 Broiled Jumbo Squab 1.00 Deshler Sausage Cakes -40 Small Tenderloin 90 Veal Chop 50 Veal Kidney 50 Broiled Ham or Bacon 45 Broiled Spring Chicken (Yz) 85 Lamb Hash, Browned 45 Rasher of Bacon 25 Saratoga Chin'^ 20 French Fried 20 *^aute 20 German Fried 20 Cinnamon C^ke 15 Assorted Rolls 10 Toasts Zwieback 15 POTATOES Cottage Fried 30 Hashed Brown 2S Lyonnaisc 25 Maitre d'Hofel 20 Baked 10 ROLLS, ETC. INCLUDING butter) Pari'^icnne Butter Crescents 15 Corn Muffins 15 English Muffins 20 Dry 10 Butter 15 Milk 20 Cream 30 WaFfles 25 Hashed in Cream 20 Au Gratin 30 Julienne 20 Gaufrette 35 Bran Buns 10 Pulled Bread 15 French 35 Wheat, Rice or Buckwheat Cakes with Maple Syrup 25 TEA, COFFEE. COCOA, ETC. Instant Po^tLU-n 15-25 Deshler Coffee and Cream 15-25 Cocoa 20 Chocolate 20 Ceylon, Young Hypon, Oolong. Orange Pekoe or English Breakfast Teas 15-25 Bottle Tcr^cv Milk 10 Bottle Certified W & G Milk 15 Horlick's Malted Milk 20 Special Coffee (Cup) 25 Bottle Buttermilk 10 Bottle Half and Half 20 Bottle 25% Cream 30 HOTEL WALLICK. Broadway and 43rd St, N. Y HOTEL SECOR. Toledo. Ohio. L C. and A. L. WALLICK, Proprietors. 6 to 11:30 A. M too. 9-23- Service Per Person Liiiiini€lhia©ini 11:30 A. M. to 2:30 P. M. Service Per Person HOTEL DESHLER COLUMBUa. OHIO OYSTERS AND CLAMS Cape Cods 30 Blue Points 25 Littleiiecks 25 Cotuits 30 Cocktail 5c Extra Cherrystones 25 Grapefruit, Cocktail 50 Crab Flake Cocktail 50 RELISHES Stuffed Tomatoes a'la Reine 30 Canape Alexandra 30 Beluga Caviar 1.00 Carciofini 30 Ripe Olives 25 Salad d'Anchois 45 Antipasto 45 Sardines, Bordelaise 35 Stuffed Mangoes'^25 Bismarck Herring 35 Spring Onions 15 Chow Chow 15 Celery 25 Canape Caviar 50 Radishes 15 Smoked Salmon 40 • SOUPS Clam Chowder 25 Cream of Alligator Pears 25 Consomme Tapioca 25 Clear Green Turtle 40 Chicken Okra with Rice 30 Consomme, Julienne 25 Chicken Gumbo 30 Puree of Peas 25 FISH Broiled Live Lobster, Maitre d'Hotel 1.25-65 *Spanish Mackerel, Creole Style 50 *Braised Salmon, HoUandaise Potatoes 50 Fried Filet of Sole, Tartar Sauce 45 Soft Shell Crabs 45 *Coi«> xul WHOM Wbc.i Brut - k> ntn ik-a.. ALL OISHES 1- HH Pin. Tn. Llvlna Sp>lnj! W.lr, kUu 10 VinlHr PrirccHCmkUll 20 Stiiln CotuH M CloRf aub CackaU 2$ Scans 3S Blu (PDimiSS ColuluM UllltNMkIS dmr, Sl«. M M,ll.St«40 CockulluwrScortn LohUB Cockull n Cr.b FUk, C«M. 11. SluNnl OhvB IS CelEivM SIuHbI CrUiy SO RidUrxs IJ Toomo F»vonl ■^""'"■"'SO SlILnlA mondlJO Slulfcd ManiKKiillZU Siltn) NuU 10 l^ugrtBl Hond'Oninc i.W.,A«Wv,oM M.-l ilcd HmlnB so rUi on la 1 2S DoMUkCi>Ui«i MicknrMna V. Cn— •■ CiB I* en« Tinl. 9i.i1<. 31.1 J{ ,ao or ....irrf Lumh- T. CK f.lllf MormlW IS Clnr r «rTurtl,S|. C.«molTDnut<«2i Puis ol P«i » Moniiol. '-■' rriHrMei(k».io.i r.Dfi Ltg. ^Lh m» Cgrry S»u« n SciIIoib . n^llcnn ENTXCBES '* Cbl.W.W,H«,r,S„„,.. MlfDiii il gul IiBdctlila ClKjuIn 1 II Cmmti SiKiLknX CiaKiu f ttUf Wlulu IJS Jumbo SqojbCujnoltiiiMLcsumn (jII i Hud Poilcllc U VmlanSlttkSiiileNonninde 00 lll>.I 1 ;5 UlD •■ r.ik «»lc Uma IS lih «( kil M tun Cil CO E,D MEAXa PoUln Silid wllh Cotd Mut 0>dm " Hll. R«.. Okk«, 75 Sn,llh(i . It C,alLn«„ .g GnU> il BnlHi C.i.t 1. C.n Am,^,;czn Pm. ii N ". Btrt. 20 Em PL.nl 30 B]15 Anni» HuhmBrimniS |u]>™>>cZ5 Soufflt 10 Lyuiubi M-<-..,25 s„..o«25 F„nt IFflid^i German FrlAl ZS CrnqucllB 30 Ad Cntb W Sautt JS Huhsd Incicim S-m PoUIOD. Hoi lid 3D Frkd or CrUItd JO Souffle 40 Candled 10 Southim Styli 40 N«C.«U=nM l«bcllc65 VfecUbIt iO Ctiloirv 30 Cuunba » EuMolc 10 Chkhn C-.bFljh,90 Lota«rW To-, D 30 LtHucr H Leiliiic Tomila 40 Suilei K CDulbUulkm so Oicncn 75 Romiln Silid Otculnl— Ruulu 20 Ml PH.UIT if Sniotinlii wlib (»1D It 5i(»d Ibibiik &,kodAppkI5 C.ngc 1S..IIC Bias ApplelS Crill«rn.ll Ji MiUgJ Crapei » ftininu 15-JUnl .n .-run. DESSER-TS '" V.o.ll. CoiKid Pir li Cbiilii lu fnilll Apple PIr IS PIf.l. Mod 30 F-ulUtllylS EclaJniljlO Cl«i1«l. Ruue J5 Auorled Cka -hinllll, 25 BrandiRl Pnn<:ei. Ph>™ 71 V.nllla. ChvoUle. Coc«n«l Cup Culi.d Cmm'^cTrVmolM olt'Su'n, .MM Babl ag Khun. ID Rl» Puddtnl NdI n. cold 15 Omtkll. SmiBI. V.nllla StrinbcrryShonClhtSD Puc tCE CR.EA.Ixf. JCBB Etc. W Hu.lnol l« Croun 25 C*<^ J d'Arc tt io.W .g M^qgln M Pun.h S«1«1V«11.J5 &.u«sutl«« H. Ntutlrodt Pgddlnt 35 Bl>« II Ton=ni M P«ii,i T.mio,. 35 l™™. o™ib, RmpIkto Wa(., I» CHEESE S«lu OT Bric 30 C0FFE:B . TEJ\. Etc. 3P BgU«.T..Ik 11, CItTurca CaftDlabltio Hall and hjll wllh oukeii ID M>lk 10 Crun> • DIETITIAN COMPILED MENUS For Officers' Hall and Maids' and Helps' Cafeteria in Hotel Pennsylvania, New York Responding to onr request for a set of menus for one week for the of&cers' hall, maids' cafeteria and helps ' cafeteria of Hotel Pennsylvaniaj Miss Myrtle B. Thomas, dietitieian, %vrites : ' ' I am inclosing herewith menus we have used for one week. I am not willing that these menus be published unless a note is added that from a dietetic standpoint too much meat has been used, but traditions are easier built up than broken down and the elimination of part of the meat is necessarily a slow process. ' ' Miss Thomas further comments : "Top mOk for cereal is made by adding cream to whole milk. No skim milk is used. "The bread and butter is the same as is used in the main dining room. ' ' [In the printing of the menus we have made a single paragraph of each menu, for the purpose of condensing into the limited space available. — Ed.] SUNDAY, November 9, 1919 Breakfast, 6.30 a. m. to 8.30 u,. m. Ofpichis Hall: Oranges; hominy & cream, or dry cereal & cream; sausage, rolls, butter; coffee, milk. Maids Cafeteria : Oranges ; hominy & top milk, or dry cereal & top milk; bacon, bread, butter; coffee, milk. Helps Cafeteria: Fruit jelly; hominy & top milk; sausage, rolls, butter; coffee, milk. Lunch, 11 a. m. to 1 p. m. Officers Hall : Puree of pea soup ; roast lamb, dressing; roast sweet potatoes; red kidney beans; escarole salad; bread & butter; ice cream; tea, coffee, milk. Maids Cafeteria : Same as ofSeers. Helps Cafeteria: Puree of pea soup; roast lamb, dressing; roast sweet potatoes; escarole salad; bread & butter; ice cream; tea, coffee, milk. Dinner, 5 p. m. to 7 p. m. Officers Hall: Tomato soup; cold meat; creamed potatoes; carrots & peas; bread & but- ter; ginger bread; tea, coffee, mUk. Maids Cafeteria: Same as officers. Helps Cafeteria: Cold meat; creamed potatoes; carrots & peas; bread & butter; ginger bread; tea, coffee, milk. Supper, 9 p. m. to 10 p. m. Maids Cafeteria: Lamb hash; bread & but- ter; spaghetti & tomato sauce; assorted pastry; tea, coffee, milk. Helps Cafeteria: Macaroni soup; lamb hash; sauted potatoes; bread & butter; coffee, milk. Late Supper, 12 to 1 a. m. > Maids Cafeteria: Cold roast beef sandwiches; coffee. MONDAY, November 10, 1919 Breakfast, 6.30 a. m. to 8.30 a. m. Officers Hall: Stewed prunes; oatmeal, or dry cereal & cream; bacon & eggs; rolls & but- ter; coffee, mUk. Maids Cafeteria: Stewed prunes; oatmeal or dry cereal & top milk; rolls & butter; coffee, milk. Helps Cafeteria: Applesauce; oatmeal & top milk; hash; rolls & butter; coffee, milk. Lunch, 11 a. m. to 1 p. m. Officers Hall : Vegetable soup ; boiled ham ; mashed potato; creamed carrots; chicory salad; bread & butter; cocoanut pudding; tea, coffee, milk. Maids Cafetetia: Same as officers. Helps Cafeteria: Same as officers. Dinner, 5 p. in. to 7 p. m. Officers Hall: Fried country sausage; cro- quettes & cream sauce; boiled potatoes; cold slaw; bread & butter; sherbet; tea, coffee, milk. Maids Cafeteria: Fried country sausage; roast beef; boiled potatoes; cold slaw; bread & but- ter; sherbet; tea, coffee, milk. Helps Cafeteria: Fried country sausage; boiled potatoes; cold slaw; bread & butter; sher- bet; tea, coffee, milk. Supper, 9 p. m. to 10 p. m. Maids Cafeteria: Cold ham; hashed brown potatoes ; pickled beets ; brefad & butter ; pie coffee, mUk. Helps Cafeteria : Same as maids. Late Supper, IS to 1 a. m. Maids Cafeteria: Ham sandwiches; coffee. TUESDAY, November 11, 1919 Breakfast, 6.30 u. m. to 8.30 a. m. Officers Hall: Applesauce; malt breakfast 138 Comer view Main Dining Koom, Hotel Pennsylvania, New York. The room is 142' a 58'. food, or dry cereal & cream; baked eggs; rolls & butter; coffee, milk. Maids Cafeteria: Applesauce; malt breakfast food, or dry cereal & top milk; bread & butter; coffee, milk. Helps Cafeteria: Stewed prunes; malt break- fast food & top milk; boiled eggs; rolls & butter; coffee, milk. Lunch, 11 a. m. to 1 p. m. Officers Hall : Barley soup ; roast loin of pork; pot roast of beef; boiled potatoes; creamed turnips; lettuce salad; bread & butter; rice pud- ding; tea, coffee, milk. Maids Cafeteria: Barley soup; pot roast of beef; boiled potatoes; chicory salad; bread & butter; rice pudding; tea, coffee, milk. Helps Cafeteria; Same as maids. Dinner, 5 p. m. to 7 p. m. Officers Hall: Fricassee of veal & biscuits; scalloped ham; mashed potatoes; fried parsnips; bread & butter; ice cream; tea, coffee, milk. Maids Cafeteria : Fricassee of veal & biscuits ; mashed potatoes; fried parsnips; bread & butter; ice cream; tea, coffee, milk. Helps Cafeteria: Same as maids. Supper, 9 p. m. to 10 p. m. Maids Cafeteria: Breaded veal cutlet; boiled potatoes ; stewed tomatoes ; assorted pastrj ■ bread & butter, tea, coffee, milk. Helps Cafeteria: Same as maids. Late Supper, IS to 1 a. m. Maids Cafeteria: Minced meat sandvpiches ; coffee. WEDNESDAY, November 12, 1919 Breakfast, 6.S0 a. m. to S.SO u. m. Officers Hall: Grapefruit; oatmeal or dry cereal & cream; corn beef hash; rolls & butter; coffee, mUk. Maids Cafeteria: Grapefruit; oatmeal or dry cereal & top milk; rolls & butter; coffee, milk. Helps Cafeteria : Preserves ; oatmeal & top milk; corn beef hash; rolls & butter; coffee, milk. Lunch, 11 u. m. to 1 p. m. Officers Hall: Clear soup; hamburg loaf & brown gravy; roast lamb; roast brown potatoes; buttered beets; lettuce salad; bread & butter chocolate blanc mange; tea, coffee, milk. Maids Cafeteria: Clear soup; hamburg loaf & brown gravy; roast brown potatoes; buttered beets; lettuce salad; bread & butter; chocolate blanc mange; tea, coffee, milk. Helps Cafeteria : Same as maids. Dinner, 5 p. m. to 7 p. m. Officers Hall: Breaded veal cutlets & tomato sauce; cold roast pork; ropshed turnips; creamed 139 Lunch Room Breakfast Service per Person Fruit Stewed Prunes 15 wilh Cream 20 Baked Apple 20 with Cream 25 Orange Juice 20 Orange IS. sliced 20 Grape Fruit 20 Sliced Pineapple 15 Appie Sauce 10 Banana 15; sliced with Cream 20 Casaba Melon 25 Preserves Raspberry or Strawberry Jam 15 Orange Marmalade 15 Cereals (with cream) Oatmeal 20 Cream of Wheat 20 Grape Nuts 20 Corn Flakes 20 Shredded Wheat Biscuit 20 Puffed Rice 20 Toast. Rolls, Cakea, Etc. Toast, Dry or Buttered 10 English Muffins 10 Wheat or Rice Cakes with Syrup 20 Bran or Corn Muffins 10 Bread or Rolls scned with Butter 10 Milk Toast 25 Cinnamon Buns 10 Crackers and Milk 20 Coffee Rings 10 Egg, Boiled 35 Fried AO Shirred 40 Poached M Fried wilh Ham or Bacon 60 Scrambled (plain) 45 Omelette. PJain 50 FiMh Broiled Fresh Mackerel 50 Fried Filets of Sole 45 Fish Cake 30 Fried Oysters SO Halibut Steak 55 Boiled Salt Mackerel 45 SteakM, Chops, Etc. Small Steak 75 Breaded Veal Cutlet 50 Pork Chop (1) 40 Broiled Ham 45 Mutton Chop 0) 50 Broiled Bacon 45 ■Breaklatt Specials Corned Beef Hash, Poached Egg 45 Chipped Beef in Cream 45 CalCs Liver with Bacon 50 Country Sausage 45 Polatoea French Fried 15 Saule 15 Hashed Browned 20 Hashed In Cream 25 Coffee, Tea, Cocoa, Etc. Coffee, Cup 10 Cocoa or Chocolate, Cup 10 Milk (glass) 10 Tea, (pot) 10 Buttermilk 10 Hotel Penmulvanla, New York 11-17-19 Dinner Cafi Service per Person ALL DISHES [N HEAVY TYPE ARE READY OutUrl, Clarni, Cochloili, cic. LitlltNeckClaniv4l> Cheiiysloncs <^ BluePoinls^O Coluili 45 CapcCods45 Cocklail bauie 10 Lynnhavcn SO Gitcn Olives 35 Ripe Olive* 45 Radishes 30 Celery W Croute su Pot. Henri IV 50 Chicken ConBomme, Cyrano J5 Cold : Chiclien Oltra 40 Essence o( Tomato 40 Beef Bioth 40 Chicken Consomme Sn FlletB of Sea Base, Tecampoiie 1 OD Broiled Wcskfisli, Mirabon 90 EntTitt , .„ Mignon of Pork Saute. Comberland, Candled Sweet Potato 1 10 CalCa Tongue Braiaed with Spinach. Florentine *» Eminceof Beef Tenderloin a rAmericaine_ -135 Sweetbread Braised with AapnrnKua Tipa. Aritenteuil 150 Saddle of Spring Lamb with Green Pepper. Fard 1 30 Riba of Prime Beef an Jua 1 20 Vermont Turkey. Cranberry Sauce 1 65 Cold Buffet „ .... Ribs ol Prime Beel 1 HI Sugar Cured Ham 75 Spring Lamb I tKi Assorled Cols 1 10 Smoked Beel TonRuc 85 Sliced Chicken 1 3^ Vtgetablai „ , „ . . Spring Spinach 50 Aeparagua Style String Beana 45 Bruaael Sproula 50 Boiled WhiteOniona 45 StewedTomatoes 40 CauliSower Hollandaisea New Ariichoke 75 Potatoes Boiled ZO Baked 25 Mashed 25 French Fried 25 Sweet Potatoes, Boiled 30 Fried 35 Grilled 45 Louisiannalse 50 Candied 45 Solada . i_, , ,„ Alligator Pear 90 Chicken 1 50 Lobater I 50 Romame 50 Hearts ol Lettuce 45 Grape Fruit 60 Lettuce and Tom.ilo 60 Potato 35 Chicory 50 Tomato 50 Salad Dressing Thoosand Island 25 Russian 30 Mayonnaise 25 Roquelort Cheese 40 Mince Pie 30 Pumpkin Pie 3D Pudding Victoria 30 Haielnut Tarte 25 Chocolate Eclair 20 French Pnalry 20 Freah Green Apple Pie 30 Rice Puddlng.Hol or Cold 25 withCream 30 Cup Custard 30 Frulta Caaaba Melon 60 Fresh Pear 25 Orange 20 Delicious Apple 20 Malaga Grapes 50 Ice Criom Vanilla or Chocolate Ice Cream 45 Strawberry lee Oeam 45 American 30 Camemberl 40 Mac Larens lmr°rial 40 Vatcl 50 Roquelort 50 Cream 3b CoHae, Tea, MlUt. etc. i:once Pot (lor II 25 Demi Tasse 15 Instant Postum 30 Milk 15 Buttermilk 15 Cocoa or Chocolate 30 Tea 25 Bowl Hall and Hall with Crackers 55 IcedTea25 IcedCottee with Whipped Cream 35 Iced Cocoa or Chocoble with Whipped Cream 35 IF YOU EXPECT A TELEPHONE CALL OR VISITORS. PLEASE NOTIFY THE HEAD WAITER flredtf and butter 10 cents per person. Hotwt l^niutuiirto, N. Y. SoA/rdou. AVmitwrSJ, 1919 potatoes; bread & butter; ice cream; tea, coifee, milk. Maids Cafeteria : Breaded veal cutlet Sa tomato sauce; mashed turnips; creamed potatoes; bread & butter; ice cream; tea, coffee, milk. Helps Gafetekia: Same as maids. Supper, 9 p. m. to 10 p. m. Maids Cafeteria: Liver & bacon; baked po- tatoes; spinach; bread & butter; plain cake; tea, coffee, milk. Helps Cafeteria: Same as maids. Late Supper, IS to 1 a. m. Maids Cafeteria: Hamburger loaf sandwiches; coffee. THXJESDAY, November 13, 1919 Breakfast, 6.S0 a. m. to 8.30 a. m. Officers Hall: Stewed pears; "Wheatena or dry cereal & cream; liver & bacon; rolls & but- ter; coffee, mUk. Maids Cafeteria: Stewed pears; wheatena or dry cereal & top mUk; rolls i& butter; coffee, milk. Helps Cafeteria: Stewed pears; wheatena & top milk; liver; rolls &, butter; coffee, milk. Lunch, 11 a. m. to 1 p. m. Officers Hall: Vegetable soup; corn beef & cabbage; Hungarian goulash; boiled potatoes; spinach; escarole salad; bread & butter; choco- late cake, tea, coffee, milk. Maids Cafeteria: Vegetable soup; corn beef & cabbbage; boiled potatoes; escarole salad; bread & butter; chocolate cake; tea, coffee, milk. Helps Cafeteria: Same as maids. Dinner, 5 p. in. to 7 p. m. Officers Hall : Puree of bean soup ; lamb stew & vegetables; cold meat; boiled potatoes; bread & butter; sherbet; tea, coffee, milk. Maids Cafeteria: Puree of bean soup; lamb stew & vegetables; boiled potatoes; bread & but- ter; sherbet; tea, coffee, milk. Helps Cafeteria: Same as maids. Supper, 9 p. m. to 10 p. m. Maids Cafeteria: Veal croquettes; roast brown potatoes; fried carrots; bread & butter; assorted pastry; tea, coffee, milk. Helps Cafeteria : Same as maids. Late Supper, IS to 1 a. m. Maids Cafeteria: Ham sandwiches; coffee. FRIDAY, November 14, 1919 Breakfast, 6.30 a. in. to 8.S0 a. m. Officers Hall: Oranges; oatmeal or dry cereal Piuon 35 Loganberry 35 Grape Juice, Red- or. White 35 RICKEYS Loganberry 35 Grenadine 55 Grape Juice 35 FANCY DRINKS California Fresh Fruit Flipp 40 New Orleans Flipp 40 Roseleaf Flipp 40 St. Francis Flipp 40 Chocolate Malted Milk Fhpp 40 Fable Room Fizz 40 Waldorf Fizz 40 June Daisy , 40 Mint Crush 40 Tea Cobbler 40 Conclave 40 Cucumber Cooler 40 Egg Nogg ^ 40 Red or White Grape Juice Cobbler 50 Malted Milk Shake (cinnamon, vanilla, rose or chocolate) 40 LEMONADES Plain 30 Seltzer 35 Mineral Water 35 Fruit 35 Loganberry 35 Grape Juice 35 Orangeade 35 Egg 35 Blackstone Nectar 35 Crystal Nector 35 Horse's Neck 35 Imported Ginger Ale 50 Domestic Ginger Ale 40 Ballantine's Sarsaparilla 45 PUNCHES Honolulu , , 40 Fruit ■ . . 40 Grenadine 35 Fable Room 35 Ginger Ale 45 Mint Punch 40 Red or White Grape Juice Cobbler 50 Camouflage Mint Julcp. 50 Camouflage Orange Blossom . 40 June Daisy 40 Waldorf Fizz 40 Rose Room Fizz 40 St. Francis Fizz 40 Cardinal 40 Picon 40 Cuban Milk 40 Drink Card, Hotel St. Francis, San Francisco (under dry conditions). 146 Buffalo on the Menu Menu of the game dinner served by John B. Drake at the Grand Pacific Hotel, Chicago, in 1885: Oysters on shell SOUP Prairie chicken Hunter PISH Boiled muskallonge Baked black bass BOILED Ham of black bear Leg of mountain sheep Wild turkey Buffalo tongue Deer tongue ROAST Saddle of mountain sheep Loin of buffalo Black-tail deer Saddle of antelope Leg of elk Coon Bison Opossum Partridge Loin of venison Jack rabbit Snipe Wild turkey Mountain grouse EufSea grouse Golden plover Sandhill crane Quail Wild goose Mallard duck Sage hen Brandt Pintail duck Blue-wing teal Widgeon Wood duck Eed-head duck Canvas-back Pheasants Prairie chicken Butter-ball duck Cinnamon bear St, Francis Special Tea Red-winged starling Blue wing teal Black squirrel Jack snipe Butter-ball duck BROILED Reed birds Grey snipe Fox squirrel Blackbirds Golden plover Quail Partridge Pheasant Prairie chicken Eicf) birds Gtey rabbit VESETABI ES Mashed potatoes Baked swret potatoes Sweet corn Green ^eas Celery Tomatoes Plain potatoes Spin.ich ENTREES Buffalo steak Salmi of grouse Mushroom sauce Port wine sauce Rabbit braise Deer tongue Champagne sauce Caper sauce Venison cutlets Stewed squirrel en tortue Jelly sauce Oyster pie, hunter style ORNAMENTAL DISHES Boned quail in plumage Aspic of birds a la Eoyale Pyramid of game en Bellevue Pate of liver on socle Blackbird on tree Prairie chicken on socle Rabbit in the field Boned wild turkey Boned partridge Boned quail Boned duck Shrimp salad Dressed lettuce Dressed celery DESSERT Fancy cake Nougat pyramid Bon-bons Chocolate cream drops Apples Nuts Oranges Raisins California grapes Catawba grapes Vanilla ice cream. Neapolitan ice cream Cheese Biscuits Punch Romaiue COEFEE Fifty-first annual banquet of the Friendly Sons of St. Patrick of Cincinnati, at Hotel Sinton : Buffet Russe Lobster cocktail Celery Olives Almonds Mock turtle soup Filet of sole au vin blanc Breast of guinea hen, Marie Antoinette Head lettuce, Thousand Island dressmg Mixed ice cream Assorted cakes Demi tasse SO cents Assorted SandvJictics Tea Coffee Cocoa Tea Calics Ctiocolate SI. Francis Selected Teas Choice, 25 cents -?- Russian Cara-oan (English Brcalifist) Orange Pelcoc (Cc^jlon) Formosa Oolong Young H-)son (Green) St. Francis Special Blend Formosa Buds (Oolong) Uncolored Japan (Green) Dr^ Toast 10 Buttered Toast 15 Cinnamon Toast 20 Toasted English Muf|in(i) 15 Waff es'»)ithHonc^)4o Assorted SandvJiches 25 Lettuce , Nuts25 Chicken 45 Tongue 35 Virginia Ham 50 Coffee 30 Cocoa 30 Chocolate 30 Special St. Francis Milk 20 Tea Room 20 cents Chocolate Eclairs Napoleon Cake Chous a la Cremc Mocca Cake Assorted Fruit Tarte Assorted French Pastry 25 cents Assorted Coffee Cake Assorted Perils Fours Pound Cake Fruit Cake Kugelhopf Plain Cake Alsatian Wafers Caroline Wne Jell^ Cup Custard 30 cents Vanilla, Coffee, Chocolate, and Stra^»bcrr■^ lee Crcs-n Lemon or Raspberr-) Water Ice ice Cream Sundaes 50 cents St. Francis — (Vanilla Ice Cream, Roscleaf tarn, Cream) Buttcrli-J — (Stra-jiberr-j lee Cream, Pineapple, Nonpcrcil, Candies) Fedora — (Chocolate Ice Cream, Praline, Whipped Cream) Njrdica — (Vanilla Ice Cream, Crushed Stra«;berries, Cream) Sujettc — (lee Cream, Whipped Cream, Po-Mdered Chocolate) Washington — (lee Cream, Chopped Maraschino Cherries, Cream) Mclba — (Vanilla lee Cream, Melba Sauce, Chopped Walnuts) Orange, Grapefruit or Apricot Marmalade 30 Stra'jjberr'}, Raspbeir-; or Damson Jam 30 Praserved Whole Stravoberries 40 Roselcaf Preser-Jc 50 From The Hotel St. Francis, San Francisco. California Oyster Cocktail 45 Little Neck Clams 40 Blue Points 45 Toke Points 45 California Oysters ■ 50 Mignonette 10 OYSTERS AND SHELL FISH Cocktail Sauce 10 Shrimp, any Style 90 Oyster Milk Stew 60 Cracked Crab 60 Cream Stew 75 Crab Legs Cracked 80 Fried Oysters 75 Oysters Hyde 60 Clam Cocktail 45 Shrimp Cocktail 60 Oysters, My Favorite 90 Brochette 75 Pan Roast 75 Fancy Roast . 75 Pepper Roast 75 RELISHES Radishes Carciofini Sardmes Hearts of Palm Canape of Anchovies Celery Fancy Catsup 15 Olives 25 Anchovies 60 Salted Almonds 50 Chili Sauce 15 Horsd'Oeuvres(l)._. 75 Oscar Sauce 15 SOUPS Consomme 25 Puree of Peas 30 Mock Turtle 45 Green Turtle, cup 50 Puree of Tomato 30 Petite Marmite 40 Chicken Broth 40 Clam Broth 30 Bellevue 45 Beef Juice, in cup I 00 Clam Chowder 50 Chicken Okra, in cup_ 45 Mongol 45 STEAKS. Rump Steak Filet Mignon 1 Porterhouse Steak, for 2_3 Porterhouse Steak, for 3-4 Sirloin Steak 1 Sirloin Steak, for 2 2 Sirloin Steak, for 3 3 Sirloin Steak, for 4 4 Tenderloin Steak 1 Tenderloin Steak, for 2__2 Tenderloin Steak, for 3-_3 Tenderloin Steak, for 4- .5 Saddle of Lamb,for4 or 6- 5 Noissette of Lamb 1 Sweetbreads 90 Poulette_ 1 25 Monza 1 25 Rib Steak, for 2 2 50 Hamburger Steak 60 Steak Heineman I GO Dinner ^HORS D'OEUVRES, SPECIAL 75 ^GRAPEFRUIT A LA ROSE 80 -A-CLAM CHOWDER, LONG ISLAND STYLE 35 •CONSOMME, ARGENTEUIL 30 *BOILED SALMON, HOLLANDAISE 60 SMALL FRY, REMOULADE 50 OYSTERS, A L'AMERICAINE 80 ECREVISSES, VOLTAIRE 90 TERRAPIN, MARYLAND I 25 HALIBUT, MAITRE D'HOTEL 50 PLANKED SMELTS 65 *ROAST TURKEY, CRANBERRY SAUCE 1 10 MIXED GRILL SPECIAL 90 CHICKEN SAUTE, CHASSEUR I 75 VEAL KIDNEY EN CASSEROLE, BOURGEOISE 1 00 •SWEETBREAD CROQUETTES WITH PEAS 75 SPRING LAMB STEAK, HORTICULTURE, (for 1) 1 25 •ARTICHOKE, MELTED BUTTER 40 •FRENCH PEAS, ETUVE 45 •POTATOES GAUFFRETTE 30 )f SALAD ROMAINE, ROQUEFORT DRESSING 50 ESCAROLE AND CHICORY 35 PRAWN 75 ASPARAGUS SALAD, FINE HERBES 45 DIPLOMATE PUDDING 30 LOGANBERRY PIE 25 OLD GLORY PARFAIT 40 BABA AU CHOCOLAT 30 FRESH STRAWBERRY MELBA 60 COUPE TAMAKI 50 Friday. July 18, 1919 •Dishes Indicated by a Star are Ready FISH Sand Dabs, Mcuniere. 50 Sand Dabs, Btoikd __ 50 Halibut Steak 50 Filet o( Sole _.„..__. 50 Sainton, HolIandaise__ 60 Salmon, Broiled 60 Smelt, Meuniere 50 Smelt, Tartar 50 Pompano, Meuniere _ _ 65 Pompano en Papilotte_ 75 BouillabaisseMarseillsel 00 Frogs'Legs.Saute a Seel 75 Frogs'Legs,Meuniere_ 1 75 Frogs'Leos,Mariniere_ 1 75 Frogs'Legs.Poullette _1 75 Terrapin, Baltimore. _ 1 25 Terrapin, Maryland.. I 25 Finnan Haddie, Cieam 60 Lobster, Newburs I 00 Crab Meal, any style. 1 00 Crab^Legs, any style. I 25 COLD MEATS Sliced Capon I 00 Chicken (half) I 35 Sliced Turkey I 10 Ham 70 Pate de Foie Gras ..I 00 Tongue 60 Prime Rib of Beef 65 Virginia Ham 90 Leg of Lamb 70 Assorted Meat 60 Assorted Meal,Turkey 1 10 Turkey, Virginia Ham I 10 CHOPS. POULTRY AND M 75 Lamb Chops, Special [2]. 60 Rack of Lamb, per rib 35 Mutton Chops [2] 80 Eng'b Mutton chop, kidney I 00 Tenderloin of Pork 75 Pork Chops (2) 60 Pork Chops, Piquanle 75 Mixed Grill.. 90 Veal Chop [1). 50 Veal Cutiet.plain 60 Veal Cutlet, Tomato sauce 73 Veal Cutlet, Milanaise... 75 Steak a la Minute 90 Calfs Head, Nature 60 Calf's Brains, Brown Butter 60 Fried, Tomato Sauce 75 Calf's Liver with Bacon. _ 75 Fried or Broiled 75 Pork and Beans 50 ISCELLANEOUS FROM RoastBeef 65 Extra Cut 1 10 Royal Squab 1 25 Capon 5 00 Roast Chicken 3 00 Broiled Chicken(halt) ...1 25 [Whole] 2 50 Fricassee 1 50 a la Kin^ I 25 Saute Marengo 1 75 Saute a Sec 1 50 Currie and Rice I 75 Squab Chicken I 35 Squab Guinea Hen 2 50 Corned Beef Hash 50 Roast Beef Hash 50 Lamb Hash 50 Chipped Beef, Cream 60 Broiled or Fried Ham 70 Bacon, I slice 10 SANDWICHES Manhattan or Club 50 Chicken 50 Ham 40 Pate de Foie Gras 75 Tartare 40 Tongue 40 EGGS Boiled 25 Poached 40 Bercy 50 I'Aurore 50 Meyerbeer 50 Fried [2] Scrambled 30 35 THE GRILL Whole Duckli.ng 3 50 Spring Turkey [half] 2 75 [Whole] 5 50 Roast Turkey 1 10 GARNITURE Garniture, for l,with Onions 25 Bearnaise, Bordelaise 25 Mushroom Sauce 25 Planked 50 en Casserole with Potatoes 25 en Casserole, Bourgeoise.. 50 Bouquetiere 50 Scotch Woodcock .60 Welsh Rarebit 50 Golden Buck . 60 Yorkshire Buck 60 Fresh Mushrooms on Toast 90 Broiled or Fried 90 Sous Cloche, Mushrooms I 25 Cheese or Sardine 30 Roast Beef 40 Benedict 50 Archveque 50 au Beurre Noir 45 From The Hotel St. Francis, San FranciBoo, na Peas, String Beans, Lima Beaiis, Succotash. Spinach New Pejs, String Beans, Lima Beans POTATOES Baked or Boiled 20 Mashed 20 Hashed Browned 30 French Fried 20 Saute 30 Lyonnaise 30 Hollandaise 30 au Gratin ._ 30 Sarah AO Parisicnne 30 Julienne 30 St. Francis 30 Hashed in cream 30 Saute 40 Champ Elyees 75 O'Brien 30 O'Brien au Gratin 40 Long Branch 30 Sweet Potatoes Boiled- 15 Baked 20 Southern Style 40 OMELETS Plain 35 With Ham or Bacon _ 50 Parsley __. 50 Spanish 50 aux Fines Herbes 50 With Tomato 50 Kidney 60 Mushroom 60 au Confiture 60 Celestine 60 au Kirsh 60 au Rum 60 with Jelly 60 40 VEGETABLES Artichoke 40 Boiled Rice 15 Asparagus 45 Cauliflower, drawn butler. 45 Caulifower, Hollandaise _. 60 Cauliflower au Gratin 60 Stuffed Pepper 30 Stuffed Tomato.__ 30 FRE Boiled Rice with Cream.. 25 Wild Rice 40 Onions in Cream 25 Egg Plant, Fried or Broiled 35 Egg Plant Stuffed 50 Tomatoes Stewed 30 Broiled _' 40 en Surprise 40 Macaroni or Spaghetti 30 au Gratin 40 Milanaise 50 with Fresh Tomato__ 50 ISH FRUIT Strawberries 40 Raspberries 40 Blackberries with cream 40 Honeydew Melon 30 Loganberries 40 Cantaloupe [whole] 30 Water Melon 25 Mixed Fruit 40 Sliced Figs with cream 40 Sliced Peaches with cream 40 Apricots 25 Cherries 25 Casaba Melon 40 Nectarine 40 Huckleberries 40 Dinner $2.50 Grapefruit a la Rose Consomme Argenteuil Salted Almonds Terrapin Maryland Breast of Chicken Colbert French Peas Etuve Potatoes Sybil Lettuce Salad Biscuit Glacee St. Francis Mignardises Demi Tasse SALADS Letluce or Romaine . 35 Heart of Lettuce 40 with Tomato 50 Escarole 35 Combination 40 Tomato 40 Potato 35 Celery. Victor 40 Fruit, (or 1 50 Waldorf 50 St. Francis 50 Chiffonnade 40 Lobster 75 Crab . 75 Shrimp 75 Chicken 65 DRESSINGS Russian 25 Thousand Island 25 Roquefort 25 Louie 25 St. Francis 23 Mayonnaise 15 PASTRY Assorted Pies 25 Charlotte Russc 40 Pound Cake 25 Macaroons 40 Lady Fingers 25 French Pastry. I 15 Alsatian Wafers 25 ICE CREAM Vanilla, Strawberry, Coffee With Chocolate Sauce 55 Cafe, Vanilla, Chocolate or Nesselrode Pudding 40 Pistache, Chocolate 30 Neapolitan 35 Neapolitan Parfait 40 Coupe St. Jacques 50 Mixed 35 Frozen Egg Nogg 40 Meringue Glace 40 Tutti Frutti 40 PRESERVED FRUITS Roseleaf Preserve 50 Baked Apple 25 Preserved Fruit, Jams, Nuts and Raisins 40 Stewed Prunes 20 Bar le Due 30 Brandied Fruit 30 Strained Honey 20 Prune Juice 15 Compote of Fresh Fruit__ 35 Marmalade 25 Comb Honey 25 CHEESE Monterey 25 Olympic Club 40 Swiss 40 McCIaren 35 American 20 Sierra 30 Oregan Cream 30 Edam 35 St. Francis 30 Roquefort 50 COFFEE Per Pol with cream, fori _ 25 Cafe Diable 50 Special, for 2 60 Cafe Hag 40 10 Turkish 50 for 3 90 Instant Postum 30 Demi T; emi 1 a£se_ TEA Young Hyson, green 20 Formosa Oolong Bud. Russian Caravan 20 Pot Chocolate 25 20 St. Francis Special Blend. 20 Orange Pecoe Ceylon 20 Uncolored Japan 20 CHOCOLATE ith whipped cream 35 Cocoa 25 with whipped cream 35 MILK Special Milk, in bottle--. 10 Cream per Pitcher. 5o7..-- 25 Buttermilk, Glass 10 Horlick's Malted Milk -- 25 Cream per Pitcher, 3or.. 15 Cream per Pitcher, lOoz.- 50 TOAST Toast, buttered or dry 10 Cream Toast 50 Raisin Bread Toast 10 Griddle Cakes 25 Milk Toast 30 French Toast 50 Waffles 35 Butter— Sweet or Salted— with Bread or Rolls. 10 cents per person. From The Hotel St. Francis, San Francisco. STBAWBERRIES • ^0 CRAPE FBUIT ' 35 CRAPE FRUIT JUICE ORANGE (uch) ORANGE JUICE APPU (Mch) SUCED FRESH PINEAPPLE OR SUCED BANANAS IN CREAM ASSORTED FRUlT 2S 20 25 10 25 to 25 35 Plantation Grill BREAKFAST FRESH LAID. BOILED FKIED WITH HAM OR BACON SHIRRED SCRAMfiLED WrrH TOMATOES 2> 25 Ai 30 30 40 Sf Specialty of S^utJthiacJ, StrtHce POACHED ON TOAST WITH BACON (two ilrip.) OMELETTE (pUin) SPANISH 30 40 30 45 APPLE StUCE BAKED APPLE (»ck) 20 IS Service ly Numher only WrrH ASPARAGUS TIPS FRESH MUSHROOMS 45 75 STEWED PRUNES 15 HAM OR BACON 45 WITH CREAM 20 vwvv WITH RUM 45 STEWED RHLBARB 20 NO. 1— .40 PRESERVES FRUIT IN SEASON BOILED OR PRIED EGGS STEAKS AND CHOPS RUMP STEAK 75 CHERRY PINEAPPLE, PEAR, PEACH APRICOT STRAWBERRY. FIGS 20 KOLLS COFFEE. TEA Olt MILK SIRLOIN STEAK (for en.) 85 (for tw (for two) o 1.50 three) 2.25 CUAVA JELLY. RED CURRANT JELLY. ORANGE MARMALADE IMPORTED DUNDEE MARMALADE 20 30 NO. 2— .SO TENDERLOIN (for on.) 85 (fo PORTERHOUSE STEAK HAMBURGER STEAK 1.50 2 25 50 HONEY. STRAINED OR COMBED 20' FRUIT IN SEASON OR CEREAL LAMB CHOPS (2) ENGLISH LAMB CHOP 60 SO TOAST AND CAKES HAM 6r bacon and EGOS AND POTATOES MUTTON CHOP (2) ENGLISH MUTTON CHOP 50 50 DRY TOAST 10 OR EXTRA ENCUSH MUTTON CHOP 90 BUTTERED TOAST 15 SCRAMBLED EGCS WITH TOMATOES VEAL CHOP • BO 50 MILK TOAST 25 OMELETTE WITH ASPARAGUS TIPS PORK CHOP • BO 50 CREAM TOAST 3S ASSORTED ROU-S 10 FRIED OR BROILED FISH WHEAT CAKES. COFFEE CAKES OR RICE ROLLS POULTRY CAKES 15 COFFEE, TEA OR UILK SPRING CHICKEN ' 1 60 85 WAFFLES 20 NO. 3— 75 SQUAB CHICKEN BROILED SQUAB 1 25 90 CEREALS FBUIT IN SEASON OATMEAL. CREAM OF WHEAT, HOMINY. MISCELLANEOUS WHEATENA, SHREDDED WHEAT. CRAPE CALF'S LIVER AND BACON OR CHICKEN HASH IN CREAM 1 00 60 NUTS. CORNMEAL MUSH. MAPLE CORN FRIED SAUSAGE WITH APPLES FtOAST BEEF HASH, CORNED BEEF HASH. FLAKES AND FORCE. WITH CREAM 20 OR OR LAMB HASH • 80 45 BROILED TRIPE WITH FRIED HOMINY VIRGINIA HAM • 70 40 COFFEE AND TEA SALT MACKEREL BACON • 70 40 ROLLS OR TOAST CHIPPED SMOKED BEEF IN CREAM • 70 40 COFFEE (poi for onO 15 (pol for two) 25 COFFEE. TBA, CHOCOLATE OR MILK TRIPE 40 TEA (pel for oas) 15 (f=r ) Mangoes 25 StuSed Olives 25 Cuchred Sweet Piclcles 25 Mammouth Ripe Olives 30 Spring Onions 15 Spiced Cantaloupe 25 Shrewsbury Tomato Chutney 15 Consomme in Cup (Hot or Cold) U|> (10 min.) (0 Chiclteii Giimbo (lU inm. Mick Turtk (10 TO ORDER (ISmln.):- Fried Brook Trout (2,) Browned Butter 75 Broiled Baas. Meualcre 75 Fried Jumbo Frog Legs, Tartar Sauce 75 Fried Soft Shell Crabs, Tartar Sauce 50 Penobscot Bay Sczllops, Tartar Sauce 60 Fried Frogs Legs, Tartar Sauce 50 Broiled Baby lobster M Deviled Grabs in Shell (2) ^!) Fried Fllet of Sole, Tartar Sauce 5Cr Shad Roe 60 with Bacon 75 FotomacRiver Shad 60 Planked 75 UroUed Lake Superior Jumbu Whitedsh 60 PlanUeJ 75 READY Fried Baby Pike, Meuniere 50 Finnan Haddle In Cream, Hominy Fritters 50 Pot Roast of Beef, Egg Noodles 50 Chicken Croquettes, Farina RIoesse 50 Veal Cutlets Saute, New Beana 50 Broiled 1916 Squab Chicken, au Gratin Potatoes 75 RoBBt Loin of Veal, Demi Glace 50 Prime Ribs of Beef, Pan Gravy 60 FRESH VEGETABLES: flO min.) New Wax Beans 20 New Asparagus 25 New Green Co»-n 25 New Green Beans 20 Stuffed Tomato (1) 25 StuOed Green Peppers (2) 30 Spinach Plain 20 with Egg 25 Fresh Cauliflower 20 Artichoke 50 Lima Beans 15 Buttered Beets 15 New Green Peas 25 Fried Egg Plant iO New Bermuda Potatoes Butter or Cream Sauce 20 CANNED CaliforDia Asparagus 40 Wax Beans lb Green Pea* 15 Brussels Sprouts 20 Stewed Corn 15 String Beans 15 Lima Deaaa 15 Stewed Tomatoes 15 Macaroni or Spaghetti uu Gratia 25 p.»*W»***»'»**>»»**«'*'l»**tep*W«ie^g Dixie Dinner $i.oo From 6 P. M. to 8:0 FRESH OKRA, CREOLE STYLE OLIVES RADISHES STUFFED MANGOES FRIED SPRING CHICKEN (M) COUNTRY GRAVY NEW CORN ON COB SWEET POTATOES HOMINY FRITTERS MAMMY'S BISCUITS WITH HONEY DIXIE SALAD, PAPRIKA DRESSING MINT JULEP FROZEN PUNCH SWEET MOLASSES COOKIES TO ORDER (15 min). Fllet Mignon, Cheron 90 I Broiled Ham, Hearts of Lettuce ^ German Dressing 65 f Pork Chops Saute, Fried Apples 60 I Breast of Chicken. Virginia 75 I Virginia Ham or Bacon with Eggs 75 ^ Steak, a la Minute V French Fried Onlone 75 9 Broiled Fresh Mushrooms 73 W 9 1916 Lamb Chops and Bacon 75 I I POTATOES I Mntbed or Boiled 10 w Special Baked IS % Hashed in Cream 20 Long Braoch 20 w French Fried 15 Lyonnai-ie 20 1 Baked 10 O'Brien 30 2 Candied Yams 25 w Fried or Grilled Sweet Potatoes 20 w Germao Fried 15 Cottage Fried 25 % Au GraLin 2.5 Julienne 25 SALADS Waldorf 40 Coml»inatioV25;-. 40 Cucumber 25 LobslefTiS Lettuce and Tomato 30 SO Chtclcen 60 homaine 25 H>-art9 of Leltnce 25.40 Thousaad Ulaod DressinE 15 Roquefort Cheese Dresslo; 25 l4«<«444<4«<^<)B<^<^ 15 Cherry Tartlet 15 Chocolate Tortc 15 Cup Custard iO Cantaloupe 15—25 Chocolate Custard Pud ling, Vanilla Sauce 15 Strawberries and Cream 2^ Vanilla. Chocolate or Coffee Ice Cream 20 Biscuit Tortoni 25 Neapolitan Parlait 25 Baked Alaska (15 min.) 75 Benedictine Punch 30 Neapolitan Ice Cream 25 Ej-g Nog Parfait 25 Coupe St. Jacqueg 40 Frozen Fig Pudding 25 Sherbe * all Flavors -20 Peach Melba 50 Neaselrode Pudding 25 Orange Water Ice 20 Parfait Ncsselrode 25 Meringue Glace 25 TutU Frutti 25 Caramel Ice Cream 20 Raspberry Sherbet 25 Roouefort 20-35 Liederkranz 25 Swiss 25 Edam 20 American 20 Cream 20 Neufcbatel 20 Cream Cheese with Uar-le-Duc 35 Camenbert 25 Limburger 25 CotUge Cheese with Chives 20 Peach Preserves 25 Appl^: (1) 10 Orange (1) 10 Bar-Ie-Duc Jelly 25 Red Raspberry Preserves 25 Crapefruit 15-25 Preserved Blackberries 25 California Sweet Cherries 20 Cherry Preserves 25 Brandied Peaches 50 Coffee oer Por 1 5-25 Instant Postum 1 5 Dsml Tasse 1 Tea per Pot 15-25 Cocoa 15 Milk 10 Butte ^ milk 10 Iced Tea Or Coflee 15 Horlicks Malted Milk 15 with Egg 20 Special "Hotel Wisconsin CoOee' 50 Cents per lb. All Portions served for one only. Service to rooms 5c eitrfl on •ach portion Will not b« ratpontibla for any damag* to coaU, tarapi, ale, unU§t eheehmd 153 EireaklFiiilL ^nagg©^ SPECIAL COMBINATIONS Ham with One Fried Ranch Egg, Potatoes Saute 35c Bacon with 9 One Fried g Ranch Egg, 3 Potatoes § Saute 35c ^ J Homemade S Sausage, ^ French Fried "5 Potatoes 35c | h [J % Country 9 Sausage with q. One Shirred S Ranch Egg, \ German \ Fried fl Potatoes 35c %. ru CalFs Liver 9 and Bacon, g with German % Fried Pota- Oj toes 4Sc |j) I Fresh Ranch Eggs with Special Vir- ginia Ham 50c [7 V e ^fs/B/s.'^.sjsif' < \ Brook Trout, [ii Saute Meun- S{ iere, Pota- ^ toesPersillee S 50c S Fried Mush S >vith Bacon Ij: German [u Fried Pota- tU toes 35c \^ 7£L'E 'E/H/S/E'A.-vS/E'yE'/e nj FRUITS Blackberries and Cream 25 Fresh Pears 15 Sliced Peaches and Cream 25 Cantaloupe 25 Huckleberries and Cream 25 Sliced Hawaiian Pineapple 20 Sliced Bananas and Cream 15 Orange, Whole or Sliced 15 Stewed Prunes 15; with Cream 20 Orange Juice 20 Peeled Muscatel Grapes 25 PRESERVES Jelly (Home Made) Grape, Crabapple, Peach, Guava, Apple and Currant 15 Figs 15 Individual Peeled Figs 20 Orange Marmalade 15 Strawberry Jam 15 Grape Fruit Marmalade 15 Citron Marmalade 15 Fig Jam 15 Raspberry Jam 15 Blackberry Jam 15 White Sage Comb Honey 15 Bar-le-Duc, Individual 25 Perserved Pears and Cream 20 Preserved Tangerines 25 Preserved Peaches and Cream 20 CEREALS WITH CREAM Cream of Wheat Wheat Manna Roman Meal Post Toasties Crape Nuts Oat Meal Corn Meal Boiled Rice Corn Puffs Corn Flakes 15 TOAST AND CAKES Hot Cakes, with Pure Maple Syrup 15, with Wild Cherry Nectar 20 Waffles, with Vermont Maple Syrup 20 Milk Toast 20 French Toast 25 Toasted French Rolls 10 French Pancakes 35 Waffles, with Wild Cherry Nectar 25 Boston Cream Toast 35 Dry or Buttered Toast 10 German Pancake 35 Rice Cakes 25 Toasted English Muffins, Maple Syrup 15 EGGS Boiled 25 Fried 25 ^ Shirred 30 Scrambled 30 Poached on Toast 35 Benedictine 50 Al' Anglaise 50 En Cocotte in Cream 40 Beicy 45 A la Turque 45 Zingara 45 Spanish 50 OMELETTES Plain 30 Fines Herbes 45 Chicken Livers 50 Louis XV. 50 Ham 40 Virginia Ham 50 Kidneys 45 Oysters 50 Fresh Mushrooms 50 Crab Meat 50 Shrimp 45 Asparagus Tips 45 FISH Finnan Haddie in Cream 60 Extra Choice Fat Norway Mackerel 60-1.20 Fresh Rocky Mountain Trout (Received Daily) 50 Fried or Broiled Oysters 40 Steamed Finnan Haddie 50 Smoked Alaska Salmon 40 Fresh Oregon Salmon 45 Picked Codfish in Cream 40 Codfish Cakes 35 Kippered Herring on Toast 50 DIVERSES Corned Beef Hash, Family Style 30 Fried Mush 20 Minced Chicken in Cream 50 Calf's Brains, au Beurre 50 Fried Virginia Ham 60 Country Sausage Cakes 30 Fried Apples 25 Country Sausage 35 Chipped Beef in Cream 35 Minced Ham in Cream 35 Ham or Bacon, Broiled or Fried 25 Roast Beef Hash 35 Chicken Liver, En Brochette 50 Broiled Kidneys. Bacon 50 POTATOES French Fried 10 julienne 10 Cottage Fried 15 Hash Brown 10 Lyonaise 10 Saute 10 German Fried 10 Saratoga Chips 10 Au Gratin 15 Grilled 20 O'Brien 20 Hashed in Cream 20 COFFEE, TEA, ETC. Glass Percolator, per person 25 Cup of Coffee 5 Percolated 25 Cup of Chocolate 10; per Pot 15 Glass Milk 10 Special Ceylon. Pot 15 Glass Butrermiik o Pot ot Coffee 10 Bottle Milk 10 Cup of Cocoa 10; per Pot 15 Black. Green or Mixed Tea. Pot 10 Instant Postum Cereal 10 Extra Pitcher of Cream 5 \ Fresh Ranch !i] Eggs with ^ Country I Sausage 45c I Fresh Ranch ^ Eggs with [i; Bacon or ^ Ham 35c Fried Mush S^ with Bacon 30r L ^ Calf's Liver ]l and Bacon h 40c Corned Beef Hash with Poached Egg 40c ^ Country ^ Sausage with 'fl Hot Cakes a 35c s Fresh Ranch % Eggs Shirred ^ yf\t\i Ham or g Bacon 40c S Scrambled s Ranch Eggs la with CalFs 9 Brains 40c U '^'^'B'S'S^Js^l^rS/PIr' Fat Squab Chicken Broiled or Fried 1.00 BREAD, ROLLS, ETC Popovers Dreyfus Rolls Peanut Rolls Cinnamon Twists Coffee Cake Parker House Rolls Currant Rolls Poppy Seed Rolls Sugar Twists Corn Bregd Apple Cake Doughnuts m Broiled I Royal Squab !n with Bacon % 85c Omelette with Eastern Oysters 50c Auk Waller for Wipe Lisl and Complete A la Carte Bill for Fi.h, Steaks, Chops, Etc. Chicken with Poached Egg eoc Breakfast Card, Davenport Hotel, Spokane, Wash. 154 Irtakfaot Grapefruit >2 is Strawberries with Cream _ . 40 Orange whole lit SHced Orange 15 FRUIT Orange Juice 25 Sliced Pineapple 20 Sliced Bananas and Cream . 20 Apples 1 10 Apple Sauce 15 Baked Apples with Cream., 20 Stewed Prunes with Cream 2o Stewed Rhubarb with Cream 20 Orange Marnielade. Strawberry Jam. . . . Cherry Jam Oatmeal Cream of Wheat Boiled I- ried Poached Scrambled Shirred PRESERVES IN INDIVIDUAL GLASS 20 Pineapple Jam 20 Plum Jam 20 20 Raspberry Jam 20 Honey 10 20 Peach Jam 20 Skinless Figs 25 CEREALS WITH CREAM 20 Shredde;! Wheat Biscuit 20 20 Grape Nuts 20 Puffed Wheat, 20 EGGS 2~> Bercv 40 30 a la tripe 40 as Fried with Ham or Bacon , , 50 Hi) Omelette, Plain 30 Corn Flakes, Boiled Rice au Beurre Noir 40 Omelette, Tomato. Omelette, Kidney 45 Omelette with Jelly 45 Omelette with Chicken Livers 50 3U Omelette, Spanish Style. ... 4.» Omelette with Ham or Bacon 50 45 Finan Haddie in Cream 40 Kippered Herring on Toast 40 FISH Salt Mackerel with Boiled Potato - 40 Codfish in Cream 35 Spanish Mackerel 40 Broiled Whitefish 60 SPECIAL HALF PORTION BREAKFAST Grapefruit 15 Fried Ham or Bacon witli Salt Mackerel. Boiled Stewed Prunes with Cream 15 one Egg 3o Potato io Sliced Pineapple. ... 10 1 Poacherl Egg on Toast 1 Lamb Chop with Strio ot Sliced Bananas with Cream 15 with Bacon 35 Bacon 25 Baked Apples with Cream 15 Chicken Hash on Toast ... 30 Small Breakfast Steak 35 Stewed Rhubarb w Cream 15 Broiled Whitefish 30 Chipped Beef in Cream . . 30 Rolls and Butter with any of the above Egg, FisI or Meat orders Breakfast Steak 45 Sirloin Steak 1.(10 Tenderloin Steak 9J Hamburger Steak 50 Lamb Chops 2 with Bacon 50 Pork Chop 45 Mutton Chop 45 French Fried 15 Saute 15 STEAKS, CHOPS, ETC. Ham 30 Bacon 30 Veal Chop 50 Half Spring Chicken 70 Chicken. Hash, Green Pep- pers 50 Calf's Liver and Bacon 40 POTATOES Lvonnaise 15 lii Cream 20 ROLLS, CAKES, ETC. Buttered Toast 15 Milk Toast 20 Corned Beef Hash with Poached Egg Small Country Sausages Boiled Tripe Chipped Beef in Cream. . Veal Kidneys au Gratin .... Hash Brown Rolls 10 Dry Toast 10 CAKES, WITH PURE MAPLE SYRUP Cream Toast. . French" Toast. Corn 20 Buckwheat 20 Pot of Coffee for one ) 5 Chocolate or Cocoa 15 English Breakfast Tea 15 Orange Pekoe 15 Rice 20 Wheat 20 COFFEE. TEA, ETC. Oolong Tea 15 Ceylon Tea 15 Green Tea 15 Instant Postum 15 Waffles with Honey or Maple Syrup 40 40 30 25 15 30 25 Milk, Individual Bottle 10 Horlick's Malted Milk ... 15 Horlick's with Egg 25 Meals Served In Room 5 Cents Extra Per Portion MERCHANT'S LUNCHEON AT 50c WILL BK SERVED DAILY EXCEPT SUNDAYS AND HOLIDAYS Club Breakfasts No. 1, 35 cents Half Orange, Banana, Stewed Prunes or any Cereal Cup Coffee, Tea or Milk Rolls or Toast and Butter No. 2, 60 cents Half Orange, Banana, Stewed Prunes or any Cereal Choice — Eggs any Style with Rasher Ham or Bacon Calf Liver and Bacon Corned Beef Hash One Pork Chop Filet of Gulf Trout Cup Coffee, Tea or Milk Rolls or Toast, and Butter or Wheat Cakes with Syrup No. 3, 75 cents Baked Apple with Cream Preserves, SAiall Glass Orange Juice or any Cereal Choice- Eggs any Style with Rasher Ham or Bacon One Lamb Chop Breakfast Steak Broiled Spanish or Salt Mackerel Hashed in Cream or French Fried Potatoes Small Pot Coffee or Tea Rolls or Toast, and Butter and Wheat Cakes with Syrup 2?reafefas;t PRESERVES Orange or Grapefruit Marmalade 25 Pineapple, Strawberry, Blacliberry, Raspberry, Cherry, Peach, Quince, Gooseberry Preserves 25 Orange each 20 Sliced Orange 25 Orange Juice 25 Stewed Prunes with Cream 25 California Grapes 25 California Pears 25 Stewed Fresh Fruit. Grape, Red Currant or Guava Jelly 25 Honey in Comb or Strained 25 Texas Magnolia Figs or Marmalade 25 Red or White Bar le Due 30 Apple, each 10 Baked Apple with Cream 25 Apple Sauce 15 Banana, sliced with Cream 25 Half Grapefruit 25 Grapefruit Juice 30 25 TOAST, BREAD, CAKES, ETC. Toast, Dry. .10 Buttered 15 Milk Toast 25 Cream Toast 35 Corn Muffins 10 Assorted Rolls 10 Rye, Graham or Boston Brown Bread..,. 10 French Toast 40 Waffles, pure Maple Syrup 25 Wheat, Rice or Buckwneat Cakes, pure Maple Syrup 25 Oatmeal, Hominy, Cream of Wheat, Shredded Wheat, Grape Nuts, Puffed Wheat, Puffed Rice, or Bran Cornflakes, with Cream 25 Kippered Herring 45 Codfish in Cream or Cakes 45 Finnan Haddie, Steamed 50 Broiled ..50 in Cream 60 Sardines on Toast 45 Salt Mackerel, Broiled or Boiled 50 STEAKS AND CHOPS Breakfast Steak 60 Sirloin for one $1.50 Tenderloin for one $1.00 Chopped Steak 50 Chopped Steak, with Egg 60 Lamb Chops 40 Mutton Chop, each 50 Veal Chop BO Pork Chop 40 Broiled Ham or Bacon 50 SUGGESTIONS Chicken Hash in Cream 50 Turkey Hash with Green Peppers 50 Lamb Hash in Casserole 50 Chipped Smoked Beef in Cream 45 Tripe Broiled or Creole 45 Devonshire Breakfast Sausages 50 Fried Cornmeal Mush with Bacon. Calf's Brains, Brown Butter 50 Calf Liver and Bacon 60 Broiled Lamb Kidney with Bacon 60 Corned Beef Hash 40 Corned Beef Hash with Poached Egg 50 Finnan Haddie, Delmonico 75 ...45 Boiled (2) 30 Shirred (2) 30 Fried C2) 30 Scrambled (3) 40 Fried with Bacon or Ham 60 Scrambled with Calf Brains 60 Scrambled with Smoked Beef 50 Eggs with Brown Butter 40 Poached on Toast 40 Omelette, plain 40 Omelette, Spanish 50 Omelette, Fine Herbs 50 Omelette, Jelly 60 Omelette, Tomatoes 50 Omelette, Asparagus Tips 60 POULTRY Half Broiled Milk-Fed Chicken 75 Broiled Homer Squab POTATOES Lyonnaise or Hashed in Cream 20 Au Gratin French Fried, Fried or Hashed Browned. 15 COFFEE AND TEA (Per Pot IBc) Percolated Special Coffee (for one or two) Chocolatei or Cocoa, per pot . .40 .20 Milk 15 Buttermilk 10 Postum Cereal 20 Butter with Rolls or Bread, Per Cover 10c From the Worth Shore Hotel, Evanston. 111. Charge Extra fftr Meals Served Out of Meal Hours Some of our readers have taken exception to the advice to serve refreshment between meal hours. They want to know if such a practice would not encourage people to habitually visit restaurants between meal hours and put the proprietors to a great deal of unnecessary trouble in serving them. They also want to know if this service, which we advocate, should be extended only to emergency cases, where people, detained by accident, have a genuine excuse for asking and expecting food and drink accommodations between meal hours. This question has received serious consideration by many caterers. The opinion of several of them is that foods served between meal hours, and that entails more than the usual service (in the sense of providing specially for people who come un- 156 U. S. Bakery Product! Licenie 37904 Cooptr-Corlten No. 1 35c CLUB BREAKFAST Service for One Person Onlj 6:30 to 10:30 Half Grape Fruit or Orange or Cereal Coffee, Tea, Milk or Cocoa Rolls or Toast No. 2 Prunes or Raw Apple or Cereal <0c Two Eggs (Boiled, Fried or Scrambled Coffee, Tea. Milk or Cocoa Rolls or Toast ' °' Baked Apple and Cream and Cereal 15 Mi^nme, p^j^j Lake Perch. French Fried Potatoes, Rolls. Coffee, Tea, Milk or Cocoa Xo 4 ^^'^ Grape Fi-uit or Banana or Orange and Cereal 15 Miiiutca Wheat Cakes and Sausage, Coffee. Tea, Milk 60c or Cocoa Rol s or Toast No. .5 Half Grape Fruit or Banana or Orange or 10 Minutes Rhubarb and Cereal, Ham and Eggs, French 75c Fried Potatoes, Rolls, Coffee, Tea, Milk or Cocoa ^°" ® Half Grape Fruit or Banana or Orange or Rliubarb 20 Minai.s ^^j ^^^^^ ^^^^^ ^^^ j^^ Lamb Chops and French Fried Potatoes. Rolls. Coffee, Tea, Milk or Cocoa. No substitution on above Breakfasts. Choice of Cereals: Oatmeal, Corn Flakes, Grape Nuts, Puffed Rice. Cream of Wheat. Shredded Wheat or Puffed Wheat THESE CLUB BREAKFASTS SERVED IN CAFE ONLY From The Cooper-Carlton, Cliicago. expeetedly) that there should be an extra charge for this service, say twenty-five cents, added to the check. This would discourage the habit of patroniz- ing dining rooms between meal hours by those who could readily adapt themselves to the regular meal hour; and it would practically restrict the service to emergency guests, and give the proprietor a proper recompense for the extra trouble he is put to. Hallowe'en menu at Hotel McKinzie, Bismarck, N. D.: Chicken a la King Sandwiches Individual pumpkin pie Doughnuts Apples Sweet cider Coffee Breakfast 6:30 to 11:45 Fiah StrawbeiTi*! in Cr*am &0 Stewed Froih Rhubarb 30 Grape Fmlt 26 DeUcloQB Apple IG Baked Appla with Cream 20 Sliced Bananas wIUi Cream 20 FTMh nneapplo 30 Csliromla Orange 20 Sliced Oranec 25 Slewed Ftiuim 20 Grnpe Jai» 20 Apella 26 Orange Juice 30, Pineapple Juiee 25 Loganberry Juice 20 1 30 I'RESEItVBS Slrawbemei, ftmpber ■lalBile Jelly Orange, GrapofiMilt, Fig 25 Currant, Guava, DHr-le-Dni: or Crabnpple 25 Strawberry, Raipberry or Blackberry 25 Spiced Cantaloupe 40 Out meal, Cornmeul, Pearl Hnminy, Grapeiruti, Carnflakea, Puffed Ri Shredded Whe.-ii. Pnffed Wheat, Cream of Wheol, with C. Seckel Pear 40 e, with Cream 26 Ian Cokei 20 Cream Toait 60 Amencan Pancake Old Faihloned Bucknbeat Cakei M Wafflei 2S French Toaat 35 Cinnamon Toajt IB Boiled 25 Poached 95 Omelelle, Plain 3G Ham Omelelte GO Fried, au Bcurre Noii Scrambled with Chipped Beef o a Herbei 50 Spanlih GO or Scrambled 36 Calf's Braina 50 Kidneya Bd Fried Perch 80 Breakfast Slcuk 90 Tenderloin for One 1.25 Lamb Chop (1) 35 Milk.fed Spring Chicken ( 11am and Egga GO mb Hash with Gi r Broiled CO Salt Mackerel CO Salt Codfish In Cream 50 en Halibut Steak 60 Lake Trout 6 Sirloin for One 1.25 Teni m for Two 2 00 in for Tuo 2.00 i > Chcv h Ripe SeatagK 40 {Specially shipped to Coi Bine Points SO flockowsv; Cream Stew 50 C.-C Spena] O. T.il Soup »ilh Burtcy 30 Chirken Guiiibi. ui Slromiri ?.r, Be.'f Con' Green Turtle 70 tl. m Brolh tO Tomnlo B Fried F:let of Self, T.rl.r 60 ( Carlton Hotel from Chincoteagne, V«.) CotuilB 35 Milk'Stew 40 Stew CO Cocktail, 5c extra Caniomme, M.rro. Duniplinit 30 . per cup M Cre^m of Tomato 30 I, cup 30 Slraincl Ot Tall, cup 30 Salman Slish. Anchovy Butler G5 er P.ltic., B-llimorr (15 nin.) 85 Smokifl Baby Whitefiih 45 ^ode de P.r». Potato P.ncBkei 5S i Leg of Lamb, SlufTcd C>bb>|i 80 »l (15 min ) 65 1 Salad (10 min.) 50 la Cracqu. (Cold) 50 Wcilphalian Style Han >l StufTad Spring Chid srly Corn Sauli 25 CauliOow. ■ ~ • 35 b (10 min.) 40 rich Sir 30 » 35 Si. wed Hot Rii-e and Curne Paure ;!5 Siscet AaparBcus String Bcnns 30 New Spinach 3D Buttered Beets 25 B Bnkcil PalalouB 20 Boiled I'otuloca 20 Potatoes i Artichoke 50 oiled Fresh Mijsh rooms 70 1 Cream 25 Mashed Potatoes 20 Chicken Salad ' 1 80 Ubster S Potato 2 Tomnlo 40 Tonialo Sluffed. C.-C. 50 Tomato Stufrerl wi Ijittuce 30 Chicory 35 Combination 40 Crnbmeat 60 Chic Fruit 50 Grape Fiuil 40 Waldorf 50 ChifTonnd. P«=h.. and Ri«, Condi 25 Walnut Lay.r Cak, Min„ P., 20 Aop],. Plun, or Almond Cu.tard Pi. IS Charlotl. Rui« 25 Cold Ri« Pudding 20 Cold Cup Co.l.r. Chocol.le or Vanilla Ed.irJS Bo.too Crram Puff 10 Strawberry. VanilJi Chocolal h Strawbl r Raipber (ail 25 Frcih Slrawbtrr, . .n Cra.m SO Cotloge : :r-Csrllon Parfai 9 40 Cooper- Carl ton 30 Insalnt Poatum 20 American 20 Liedcrkrani 25 Atlman Kaae 25 Pot for 1, 15 Pot for 2, 25 Demi XO KalTce Hac 25 English Breakfast, Oolong, Ceylon or Uncolored Ji.,,-., ,,. ,„ Darjeclmg, Oranee Pekoe, per pot 25 Gunpowder Special 25 Chocolae or Cocoa«ith Whipped Cream 25 Fresh Buttermilk 10 *''"'' P^^'Jl^L'L'.^^ . . . ,_ Hi Maya Bulgarian Style Milk 30 BEVERA. per bollle 20 ^rape Juice ZO Ap 1> Minute 1 10 Miud Grill a la Seville I 25 Breaded Veal Cutlet with Spathetti 90 Special VagatabU Oinnar 75 New Aiparague Hollandeiia 60 TO ORDER Broiled Sprlni Chicken (half) I 20 Fnad I 30 Sirloin for One I 50 Filet Mlcnon 1 25 Fried Chicken a la Maryland or Southern Style I SO ROASTS Prime Rlba of Beef 90 Extra Cut 1 SO SPECIAL COLD MEAT DISHES Chicken Salad a la Mullcr 1 25 Cold Roaat Beef. Salad Menlcaina I 00 VEGETABLES AND POTATOES Fried Eek Plant 30 Noodlea Polonnalie GO Green Peoi 25 Boiled Onion* in Cream 25 Lima Beam 25 Spinach 30 Stewed Tomatoea 30 Stewed Corn 25 Naw String Beam 25 Potato Pancakaa 40 POTATOESi Au Gratin 30 O'Brien 30 Lyonnaiaa 30 Cottage Fried 40 Maehad 25 Fried Sweet Potato*! 25 Boiled or Fried Potatoe* 20 NEW POTATOES IN CREAM 40 SALADS Sevile Salad 60 Beet Salad 30 Fruit Silad 50 Panama Salad GO Combination 40 Sliced Tomatoea 30 Sliced Cucumber* 30 Potato 40 Cold AiparaEua 40 Chicken 1 25 Lob*ter I 25 Shrimp* I 00 Watercreii 40 Head Lettuce 40 Roquefort Dreieing 35 Thou*Bnd laland or Mayonnalie Dreaaing 20 cent* eitra DESSERTS im 30 Lemon lea 25 Seville Parfait45 Baked Apple with Cream 30 Chocolate Eclair 20 Cheeae with Pie 5 cent* extra Apple Sauce IS Preiervad Fig* 25 Stewad Prune* Z5 with Cream 30 Compote of Fruit 30 Praaerved Paachei or Peara 20 Sliced Pineapple 25 Individual Crapa Fruit or Ornnge Marmalade 25 Vanilla or Chocolate Ice C P«*try 25 Crape Fruit (half) 30 Apple Pie 20 t 40 CHEESE Camembert 35 n25 Liederkranx 30 ar-le-Duc 35 BEVERAGES Milk 15 Buttermilk 10 Poatum 25 lead Tea or Coffee 25 Coffee, per pot 20 Tea, per pot 20 Cocoa, per cup 20 Cream, per glaaa 30 per cup 15 Orange Pekoe 26 Bread and Butter 10 Single portion eerved for Ona peraon only. Special attention given to Evening Partiei, Oancea, Banquet* and Card Partiei. Not reipanaible for loa* or exchange of wearing apparel or perional property. Extra Charge will be made for Room Service. Tea (pot), 20c; Instant postum, 20c; Malted milk, 20c; Individual sealed bottle milk, 15c. Dinner at Banff Springs Hotel: Feuilles Albertienne; Strained gumbo, Louisi- ana; Fillet of bass, Rockies; Breast of spring chicken, Favorite; Pointes d'asperges au beurre; Pommes nouvelles fondantes; Salade Floride; Par- fait Nordika; Gourmandises; Cafe noir. Dinner at El Tovar, Grand Canyon, Ariz. ; Canape foie gras; Chicken soup with rice; Con- somme in cup; Eadishes, Eipe olives; Baked hali- but steak, Neptune; Lamb chops saute, new peas; Goose livers with apples, Eossini; Eoast young turkey, cranberry sauce; Mashed potatoes; Fresh spinach with egg; String beans, bonne femme; Let- tuce and cucumber salad; Vanilla ice cream, Eice pudding. Assorted cake; Apricots, Cherries, Peaches; Sierra cheese, Toasted crackers; Wheat bread. Eye bread; Coffee, Tea, Milk. Luncheon at Banff Springs Hotel, Alberta: Canape Moscovite; Consomme Madrilene; Eack of lamb, bouquetiere; Pommes Anna; Salade Re- form; Glace Napolitaine; Petitsfours; Demi tasse. Fred Harvey dinners on the California limited: Fresh cherry cocktail; Cream of asparagus, Ar- genteuil; Consomme, hot or cold; Eadishes, Salted '^eiiaurant Seville / JUAN MULLEM. Proprietor hO «« Sheridan 'Road Tahle d'Hote ^Dinner- 'Reliaha. J^ ^J\a.\.\. Soup Entrees QvoUt^^ '■OoJLAAA.Q.tA^ ^vfectA^t.VOLAyA £^ ■^ -a iZ'iAM.S. J2JLji!JC-QctCO"Ca£-^ '^pI ^«e O^'in-dre^^Q.ai:^ 0.|(p £^aA Vegetables 'X-g-eH/tAyt^^ -<:? eAoo :>^ g^^oL^ ^ 'Desserts £da 4> 4"l* 4* 4"l< 4"i* 4* "i" 4* K 4» ,,•§=• «|, Try^ our Special 'Dinner- ,^ 4- $1.75 '^ 4- •¥ «^ Fried Chicken, Country Style «^ ^ Steak a la C^inute T* 4- or *> 4» Filet cMiinon "¥ 4" -¥ almonds ; Small tenderloin steak, vert pre ; or Eoast duckling, green apple sauce; Bermuda potatoes in cream. New spinach; Hearts of lettuce; Caprera cheese; New York ice cream; Assorted cakes; Coffee. DINNEE : Chicken okra, Louisiana ; Consomme, hot or cold; Melon mangoes; Eipe olives; Baked whitefish. Point Shirley; Cucumbers; Eoast prime ribs of beef au jus; Mashed potatoes, New peas; Eomaine; Neufchatel cheese; Fresh peach ice cream; Assorted cakes; Coffee. (Eggs will be sub- stituted for meat or entree upon request.) Banquet at Hotel del Coronado, Calif.: Fruit cocktail; Chicken gumbo; Celery, Olives; Fillet of sea trout, sauce Cardinal; Potatoes, Parisienne; Eoast turkey; Potatoes, rissole, Aspar- agus, Holiandaise; Heart of lettuce. Thousand Island Dressing; Orange ice cream. Assorted cake; Demi tasse. Breal^fast THUITS AND PRESERVES ('ftiitcliiupe "^o Peaches and Cream 2ft Berries 25 Appliw 10 Baked Apples 20 Sliced Miieapple 20 OronjjeH II) Sliced Oranges 20 Orange Juice 26 Stcwnl I'riuiefl '20 Sliced bananas in Cream 20 JaiiiB (individual) :—Kai>pberry, Strawberry, OranjH', Cherry, Grape Fniit 20 Honey in Comb 20 Strained Honey 20 CEREALS WITH CREAM Cnwn of Whoai 25 K-'ile.! Kice20 Oatmeal 25 Shredded Wlieat BiKiiit 2A Grape Nntfl 25 GRIODLE CAKES Hominy 25 Force 25 Whi'fl Dry iir Hiilter TuHbt JO KnElinh Mnffiiifl 15 , Hire, Buckwheat with Mnple Sj nip 25 ■ Milk ToBirt 16 Cream Toast 26 Briochefi(2)15 EGGS Biiiltil 25 Fried 25 Scrninble«T 2»rd. 1»16 nil«' Mi|.n <• 1)11 1 411 \\\ ie" 4(1 ^ Hi-rr ."»M niine lll^'*;■{^l ""nlain IVIii)nt Caviar I ufT.m.i Jnlie llvrter .Milk SU T..I1I Cocktails— LobHter 55 SOUPS CoDBoraffle with Wcc 20 Cliickeii llrulh Bit-r«>r> C.mK..iMiMe(fi.p>21.) Cold-CoiiBO e in .li-lly (ciiii) 1 (•..l.l--Stniint>J(>kni (nip) .11 FISH Plkt ol PoDpano ■ la Itkbc 40 Qriiled Smoked Salmon, FlnreHe 35 Salniiiii ill .lelly .W Mayoiumiw' -.( Shiimp. .>ii>>l Finnan lladdii', » In I1<-<-lmti.el 4ii CnihMeat. ItaviKotti- .tII KriwI ()y-li'n< 4ii Scalto|xil OyHten- 60 BMTR EES Sweelbrcad In Cream, Mvte Cbrtadnc H Urded Teoderioln ot Beel, Don Carlos 75 Bruiliti Spring Turkey 1.25—2,50 (26 niiii:-.) ^**stttaK uSb with Frcach Slitai Beau Salad » Capon Pttifc ■ la Odee. OaBiradone M BreatI o( CWckeii, JeaBcHe 75 Head Cheeie JS Lola ol Pork, Polaloes Salad U Boned Tnrtey a la Qelee M Preised Corned Beel 35 WbB ot Beet au jus 45 Chicken, Staffed 65 GAME Witdl>m-k, FricHl ^ ^sieweJurn*15" ^ ^ Strto| Beans IS Maihed Tnnlps IS TumlpB Id Cream 20 Slewed TomafotB IS FrUd PirBnlp* IS Fried E|C PUol ZS CagHllowcM « Artkhoke Boltoms, Fleorenrfne 35 H«rtcol-vert. TonrnnjeDe 35 Fried Oyster Plant 20 French Strhii BeanB 25 CarrolB 15 California Asparafu 35 BniBselB Sprouts 20 Spinach with En i& Beel. 1' "— "»— '"= POTATO ES FrledSwetl20 llnkMl 10 .\liit-he.! Itl B..1I.1I Hi Mini Hroili-dSMivliO |lii-.hi-,nnCr.-.in, L'. O'llnei SA1.AD5 llnmiiini. 25 l,.-tl (;l,i.;.,ry -^r-, Vwm "^^WlfeJeHyM® , PartaH «« Frimbolse 25 Coupe Dorothy » Peach Roll Pudding 15 WaBhiniton Cream Pie 15 ' Apple Pie IS Viinillii liTt^reniii 2(t l^-iimn Wiui-r lee 20 ( lim-olale Ice ( ream 2t» S.irU'1 Cri'iiie Yvette ■'■'■ C^iflee 20 N'ewvlr.ide Pudding 30 lliwuil Tun. mi -.W Parfail Cn-mi- tl.- Menlli.- 1'^ IVacli Melbn 4.t Cniii>e DiiM.c HI;inclH'40 NeaiKililan he Cream 2.'> Fiiiicy Ice Cream 25 (InpCiiMlanl 15 Merinirnei'lianlill; Oi John, PriDtaalere 20 t,HV^^^^ Puree .if fea;. 20 me 211 Clear lirceii Tnrtle IW .T.M.„ii.«-HC.m«m (enp)'.'!' H 4ti Oyrtir Cream. SteH .1*1 Hilibvt, Same, Meuntcr 40 ) Siitrieil lh-vilU>ilCrHbdO WhileliNh 40 K.iiil ( lyrterw in Bacon tCl Fried Cblcken, Pbllatfelpbla Btylc 75 U| of Lamb. Mint See. i» Ciirniiit Jelly l-2.'> llivl 20 Miicdoi Oreen Peas IS 'r.i<|iielte«20 S-Miflee" 2fi IV I'e H !''.> H 111 ii.l fr Mil. imi l'MU'HliJ>le2(l \pplif lU Mfwel U DemiTii!^' 10: MilhCreinii I .Milk 10 cniiiii Jii Sl'CClAU COFFEE UtS ; f..r Cocoa , -^T IVh i«tih.I 15, lorT «rCh.« lie It' WhiiviHtlCreamS Unli.-nnilk 10 READY PISHES IN HEAVY TYPE Childs' Breakfast Selection A Ciilds bill of fare as priced for a New York City restaurant — the breakfast selection. The card is flanked with suggestions covering the full meal for a fixed price^ the menus ranging from 30 to 60 cents. (Prices have been revised since this card was used.) BREAKFAST MENU SEASONABLE FRUITS (90) Apple sauce 10 (120) Marmalade 10 (170) Stewed apricots 10 (140) Fresh baked apple 10 (150) Stewed prunes 15 (80) One-half grape fruit 20 Oasaba melon 20 CEREALS Oatmeal Grape nuts Flaked cereals Puffed rice Cream of wheat Puffed wheat Cream of barley Shredded wheat Full portion with milk 15 Half portion with cream 15 Full portion with cream 25 (310) (360) (625) (440) (165) (ISO) (180) (320) (340) (230) (275) (230) (385) (560-440) (550) (520-490) (158) (300) SPECIALS Corned beef hash, browned in pan 25 Liver and bacon 25 Fresh country eausage, apple and griddle cakes 30 Broiled lamb chop 30 Two eggs, boiled, fried or poached 30 Scrambled eggs 30 Plain omelet 30 Fresh country sausage 30 Bacon with one egg. 30 Pried ham with one egg 30 Ham omelet 35 Onion omelet 35 Corned beef hash, browned, with poached egg 35 Broiled Bacon or Ham 40 Fresh country sausage with buckwheat cakes 40 Bacon or ham and eggs 50 Corn mufBns 10 Bran muffins 15 Bread and butter 10 Crullers... 10 Coffee Cuke.. 10 160 HOTEL CONAKfT OMAHA, NEBR. B sn ■ a MENU Scrvetl from 11 a. m. to 8 p. m. Served Id Rooms Be tiio PortlOD Bztrft OVSTERS AA'D COCKTAILS Qyetera, Raw, halt doz. 25 Slewed In Milk 35 Stowod Id Cream 50 Oysters, Fried, Tartar SaucD 40 Lobater Cocktail 40 Crabmeat Cocktail 40 Oyster Cocktail 3U lt£Ll»UES SUrod Cucumbers 20 Sliced Tomatoes 20 Yaclit Club'B Sardiues i;i Celery 15 Green Onions Radlsbes /«> Sour Pickles 10 Gberklos 10 Queen OUvgb 1G StiilTed Olives 20 DIU Pickles 10 Chicken Gumbo 15 READY TO SERVE Half nnd Half with Corn Bread 25 sotnps Consomme Clear in Cup 15 FISH Filet Of Lake Trout, Fines Herbes 35 BOILED Presb PIk Hocks and Sauerkraut 40 ENTREES Polled Beef, Corn Frltlers 35 Chicken Fricassee, Green Peas 45 Sweetbreads Saute Style 50 ROASTS Prime RIba of Beef au Jus 50-SO Domeatlc Duck, Apple Sauce 60 Roast Beet Sandwich, Mashed Potatoes 30 Hashed or Boiled Potataea 10 STEAKS, CHOPS. I-THH, ETC. Small Tenderloin Steat for one 65 Lamb Chops (2) SO; (3) 70 Pork ChopH (3) fin CalfR Liver with Bnron 40 Ham, Broiled or Fried 40 BaccD, Uror.od or Fried 40 Fried Pllel of Sole. Meuulera 40 S.'dt Mackerel, Drawn Butter. Belled Polatoes 40 Mlarcd H&m, Scrambled Tges 36 Minced Chicken, Green Peppers 40 Jones' Dairy Furm Sausage 40- Fried Corn Meal Mush wlih Bacon or Moucy 40 POTATOES Hashed Crowned IB French Pried 15 Lyonnalse 20 American Pried 10 VEGKTADLE.*— (lO minute*) Candled Sweet Potatoes IB Stewed Tomatoes 15 Parsnips In Cream lU Spinach nllb Egg 20 String Beans 15 SANDWICHES 10 Chlckon 25 lerlcan Cheese 15 and Egg 20 SALADS Head Lettuce, French Dressing 25' Lobster 40 Crabmeat 45 Fruit 40 Salmon 40 COLD MEATS Uolfed Ham 20 Nardil Denver, hot 20 Chicken 40 . Cold Slow 10 Potato 10 Roast Beef 2S Fried Egg 15 Fried Ham 20 Combination 30 CHEESE Swiss 25 Brick 15 American 20 ECCS AND O.MELETS Bnlled (2) 25 Fried 25; with Ham or Bacon 60 Shirred 30 Scrambled 25 Poached 25; on Toast 30 Fruit or Jelly Omelet Plain Omelet 30 "' . -- ._.._. Ham, Apple Pie 10; Tomato Omelet 35 Cocoanut Cream Pie li) I lo; with Cake One-halt Grapetrult !0 Orange, each, sliced 15 Baked Apple IS; with Cream 20 Sliced Bananas with Cream 20 Stewed Prunes 15; with Cream 20 Green Apple Sauce 10 Sliced Pineapple 20 Grape Fruit or Orange Juice 26 Orange Marmalade 20 EKFAD AN1> CRIUDLE CAICES Bread or Rolls and Butter 10 Dry Toast 10 Buttered Toast 16 Milk Toast 20 Cream Toa^t 25 French Toast 30 Country Sausage witb Griddle Cakes 30 Wheat or Corn Cakes with Maple Syrup IB; nith Honey 20 COFFEE, TEA, ETC. Coffee with Cream 5; pot 10 Inatant Postum 10 Cocoa 10 Vllk 10 Glass Half Cream and Half Milk 20 Ceylon, KngUsh Breakfast, Green or Oolong Tea 10 No Order soricil l. Oy^lcr Stew 30 FISH TO ORDER Fried Scallops, Snucc Tartar 45 Black Bass, Fried or Broiled 50 Broiled Spanish Mackerel 40 Broiled Daby Lob.sier 80 Uroiled Shad Roe, FJacon.. 45 READY DISHES Broiled Fresh Pompano, Anchovie Butler ....45 Roast Spring Chicken. Grape Fruit Salad 50 Combination English Mutton Chop 50 Fried Jumbo Frog Legs. Sauce Tartar 50 Hungarian Goulash with Noodles 40 Roast Prime Ribs of Beef , . , . 45 Extra Cut 80 Poached Eggs in Cream au gratin ....... 35 Pork and Beans, Brown Bread 25 Sirloin Steak a la lyiinute, German Style ... 55 Broiled Baby RabbM, Sweet Potatoes, 10 Minutes ,.,.50 Fried Scallops, Remoulade Sauce , . ■. 45 Broiled Homer Squab, Bacon, Cranberry Sauce. 10 Minutes 60 Fresh Mushrooms, Sauce Madeira ... .. 45 Own Made Cottage Cheese, Chives . . 30 Braised Calfs Sweetbreads, Asparagus Vinaigrette ... 45 Warwick Special Club Sandwich ,....,, 30 Marienierte Herrings, Boiled Potato ... ... 35 VEGETABLES. INDIVIDUAL Stewed Tomato Broadway 10 Lima Beans 15 Fried Lye Hominy IS Cauliflower, Cream Sauce 15 Green Peas 15 Fried Egg Plant 15 Potatoes: New in Cream. . 15 Warwick. 20 French Fried l.^i OHrien Fried Sweet 15 Baked Potato Home Made Noodles ../ 10 Fresh Spinach with Egg 16 New Brussel Sprouts 15 Broiled Spanish Onions . 25 Fried Tomato 15 Warwick Vegetable Dinner 45 Boiled or MaMied .. 10 20 10 SANDWICHES Ham Hot Roast Beef Cold Roasi Beef Club SALADS, INDIVIDUAL Special Today- Lettuce and Orange 15 . 15 ..35 ,.25 . 30. Chickea, Plain or Toast. .20 Warwick , 25 Tong^ue 15 Corned Reef 15 Ham and Egg .25 Saidine, Plain or Toast., 25 Caviar 40 Swiss Cheese 15 Cream Cheese 15 Chicken Salad Sandwich, 25 Sliced Tomatoes 20 Watercress 20 Cucpmbers 20 Romaine • 15 German Potato 15 Chicken 25 Lettuce, French Dressing . 20 Roriuefori, " ~ "' Frozen Tomato Mayonnaise 25 Asparagus Vinaigrette .... 26 Lettuce and Orange 25 Fresh Shrimp 30 Combination fur one 20; for two 35 Stuffed Tomato Princess, . 30 15 CLAMS Little Neck Clams 25 Lilile Keck Clam Cock- tail 25 Slewed Clams 30 Minced Clams, Green Pepper 35 ICE CREAM AND ICES Cherry Sundae 15 Vanilla Ice Cream 15 Chocolate Ice Cream 15 Neapolitan Ice Cream ,,15 N esse I rode Ice Cream.. .20 Warwick Parfait 25 Bi-icuit Torioni 20 Parfait aiix Marrons ..20 Chocolate Parlaii 20 Fro2eii Egg Nogg 20 Meringue Glace 25 Peach Meiba 25 Lemon Ice 10 Pineapple Sherbet . . . .15 Fruit Sherbet 15 Roman Punch 15 Punch Creme de Meiilhe 15 Lallah Rookh Punch ,. .20 Punch au Kirsch 20 Baked Alaska (for two) 1.00 FRUITS Tokay Grapes 15 Grape Fruit Cocktail ...30 Mixed Nuts and Raisins 25 Grape Fruit 15-25 Casaba Melon 15 Baked Apple and Cream 15 Sliced Fresh Pineapple. . 15 Sliced Orange 15 Sliced Banana and Cream 15 Assorted Fruit 25 Stewed Prunes . . .- 10 Preserved Figs 25 Russian. Relleviie or German Dressing COLD SPECIALS Virginia Ham, Sliced Turkey, Asparagus Vinaigrette til) .Roast Spring Chicken, half 50 Smoked Whiiefish. Potato Salad 35 Baby Lobster Mayonnaise bO Italian Antipasti, 45 Virginia Ham ,..60 Boiled Ham,. 40 Sliced Chicken.. 50 Smoked Ox Tongue 40 Italian Salami 40 Kalter Aulschnitt 75 Roast Beef 45 Pork and Beans 25 Pickled Lamb, Tongue, Asparagus Tips . .40 DESSERTS AND PASTRY. Lemon Meringue Pie 10- Peach Pie 10 Plum Pudding, Hard and Brandy Sauce 15 Cocoanut Layer Cake 10 Apple Pie. 10, with Whipped Cream. .15 Macaroons 15 Fruit Tartlet 10 .Fresh Kruii in Wine Jelly 15 Pie a la Mode, . . .20 Lady Fingers 15 Cold Cup Custard. . , lu Mince Pie 10 Cold Rice Pudding, Family Style. 15 Assorted Cakes 20 Charlotte Riisse. . .15 Pound Cake IS CHEESE Roquefort 20 Cameniberl 16 Imported Swiss 15 American 15 Philadelphia Cream , ..15 Warwick Special .. .,15 Ncufchatel 15 Neulchalel, with Bar-Ie-Duc 25 BEVERAGES Wilco Farm Natural Milk (Bottle) , .15 Sweet Cider Coffee, cup 10 Coffeepot 15 Sweet M ilk, bottle. . , 10 English Breakfast, Oolong or Ceylon Tea pot ior one, ,15 Cocoa or Chocolate, per pot 15 Fer Iced Coffee 10 Iced Tea glas SINGLE ORDER SERVED FOR TWO 15c EXTRA 10 Buttermilk, bottle 10 MilLac 11', with Seltzer. .15 =. . 10. pot 15 LEMP'S BEERS ON DRAUGHT ALL POPULAR BRANDS BOTTLED BEER Qlllirugo SUNDAY, MARCH 20. 192t Suggestions for Dinner Canape of Tomatoes^ Viveur 60 Cream of New Asparagus 35 Dill Pickles 25 Escallope of Whitefish^ Admiral 90 Prime Ribs of Beef aa Jus 1.10 New Peas, Francaise 50 Baked Idaho Potato 35 Salade Alice 60 Fresh Strawberry Parfait SO ChapigDOD Chantilly 30 Cream Cheese, Bar-le-Dac 40 Demi Tasse 20 Fresh Shrimp Cocktail 60 Consomme, SL Charles 40 Colossal Ripe Olives 40 Fresh CodBsh, Egg Sance 80 Fricassee of Chicken, Printaniertl.50 New Asparagus, Sauce Mousseline 80 Potatoes au Gratin 35 Salade, Jockey Club 60 Coupe St Jacques 50 Macaroon Tsirt 30 Camembert Cheese 40 Cifr25 Supreme Regalia 80 Bisque of Lobster 35 Radishes 30 Pompano, Saute, a TOrange 1.00 Lamb Steak, Sovereign 1.40 Succotash au Gratin 40 Potatoes, Gaufrette 35 Salade, Alexandra 50 Bombe Pralinee 50 French Pastry 30 Edam Cheese 40 Cafe Noir 20 Room Service 10c extra per portion. Bread or Rolls with Batter lit For items not on this bill tee a la Carte Bill of Fare llliiillllll ^S*JfJ^^ ^liili'llf llWili^ 163 l|otd ilarttttg (toflec Siiap Qileeu Olives 15c . u 0) 3 0.0 OK) 01 <». Q. llj •=5 C "C Q ■nfa ^ ( >> >! a> V ^ Si ft C Ph o 1—1 CO o ► 0) M •-S £3 -M 3 3 O in fa ^-a 3 ^ D K a . < ^ o S ^ J3 5 ^ O IS hn S J w w go < S O " g. boa J E 5 5-0 o 5 '-'=°o KSKK S " I S- ■s" s i o S J3 o H m o 0000 Ix; £1^ p:; D:^ °|3 iS O aj Jh _ O rt 3 u c/3 oa ' S "^ (3k« (^ o ^ Q o; CJ ^1 |5 .1^ uo. a fi -s « i^ D _ ^0^. c oz E <^"lg .. a "^ ade anill Gro and a > (u e ^r^ C ^ Q. a a. S ZS-.E £a £ T3 QJ -C " u 0) c « >^ 1) CO -c ffl .I) O CO g- E J« £ i- - u * -S - - 2 a 3 £ ^ ,, S >) ea t^ CO ug 'O cs 01 C= » 3 c c ;/) j^ « C ^ u c « ,JI £ 2 « .!> ilE .SO ■gj ■C E <^ gj rt oj C -a ro . aJ pe( il Breakfast M enu NOTICE U. S. FOOD ADMINISTRATION REGULATION^Monday and Wedaeadny WHEAT- LESS DAYS. All other Daya WheaUeu after S. P. M. TOAST. MUFFINS. ETC. FRUIT Toaat. iry or buttered 10 Cantaloupe .20 Mill Tout . 25 C«m Tout . , 35 Fr..b Strawberri., .25 Com MoHio, . (2) 05 Roll, (2) . 05 W.termeloa Saninas ■licea . Oru