BREAKFAST
Grapes
Oat Flakes
Broiled Porterhouse Steak
Codfish Balls
Browned Potatoes
Buckwheat Cakes, Maple Syrup
Wheat Bread
Coffee
SUPPER
Cold Roast Turkey
Scalloped Oysters
Potato Salad
Cream Short-cake
Eclairs
Preserved Egg Plums
Tea
No. 2
Tomato Soap with Pasta d’Italia
Stuffed Potatoes
Canned Asparagus
Pulp Succotash
Celery
Graham Grits
Fruit Rolls
Graham Puffs
Buns
Canned Peaches
Pumpkin Pie
Baked Chestnuts
Grape Apples
Fresh Fruits
No. 3
Vegetable Oyster Soup
Potato Puff
Roasted Sweet Potatoes
Parsnip Stewed with Celery
Beet Salad
Boiled Wheat with Raisins
Cream Crisps
Whole-Wheat Bread
Crescents with Peach Jelly
Canned Fruit
Cranberry Tarts
Almonds and Pecans
No. 4
Blue Points on Shell
Consomme Julienne
Bisque of Lobster
Boiled Black Bass a la Maitre d’Hotel
Boiled California Salmon, Sauce Piquante
Hollandaise Potatoes
Celery
Olives
Dressed Lettuce
Chicken Patties
Boiled Fowl
Smoked Tongue
Roast Beef
Spinach
Turkey, Chestnut Dressing
Broiled Quail on Toast
Sweetbreads, Filet
French Cream Fritters d’Orange
Champagne Punch
Roast Prairie Chicken
Haunch of Venison
Mallard Duck
Boned Turkey en Aspic
Pate de Foie Gras en Aspic
Green Peas
Browned Sweet Potatoes
Asparagus
Tomatoes
English Plum Pudding, Brandy Sauce
Mince Pie
Pumpkin Pie
Apple Pie
Fruit Cake
Cream Puffs
Macaroons
Confectionery
Neapolitan Ice-Cream
Wine Jelly
Mixed Nuts
Raisins
Dates
Figs
Fruit
Café Noir
Cheese
