Filbert ice cream. • Assorted cakes.
Compote of peaches. Brandied pears.
Neufchatel cheese.
Tea. Coffee.
Christmas guf>f>er
■e^S’
At the READ HOUSE,
CHATTANOOGA, TENN.
mEf4U.
“May all Christmas Joys be yours 1
Consomme en tasse. Cracked wheat. Mush and milk.
Broiled lake trout, Steward sauce. Boiled or broiled salt mackerel.
Sliced cucumbers.
Broiled sirloin or tenderloin steak, plain or Creole.
Chicken saute k la printaniere.
Fried oysters.
Potatoes — baked, Lyonnaise, French fried.
Egg nogg. Eggs t° order.
Omelets plain with jelly, calf brains, or oysters.
Cold roast beef. Sardines. Tongue. Mutton. Ham.
Chicken salad.
French rolls. Graham and rye bread. Biscuits. Cream waffles. Corn cakes.
Peaches with cream. Assorted cakes.
Pineapple cheese. Water crackers. Maple syrup. New Orleans molasses.
Cocoa. Tea. Coffee. Chocolate.
TYPICAL AMERICAN MENUS
/cN AMERICAN BREAKFAST JVIENU.
Bananas. Oranges. Apples. Grape fruit.
Sliced bananas with cream.
Stewed little neck clams. Clam broth.
Stewed oysters.
Cracked wheat, oatmeal, hominy, rice. Omelets, plain or Spanish. Eggs to order.
Broiled shad, mattre d’hotel. Fried jack salmon.
Broiled tenderloin or sirloin steak.
Ham. Calf’s liver. Bacon. Golden plover on toast.
Lamb chops.
Fried mush. Sausage. Fried oysters.
Fricassee of chicken.
Potatoes.
Baked. Brown hashed. Stewed in cream. German or French fried.
Lyonnaise.
Breads.
Vienna. Graham. Rye. Corn and Boston brown bread. Toast.
French and Vienna rolls. Shredded wheat biscuits.
Raisin muffins.
Buckwheat, wjieat, and corn griddle cakes.
Maple syrup. Rock candy drip.
Honey. Baked apples. Stewed prunes. Compote of peaches. Apple butter
Coffee. Tea. Ceylon tea. Chocolate. Cocoa.
^ Washington J^i^tbday G®leb^ation £)inne^.
“ A good digestion to you all ; and once more
I shower a welcome on you; welcome all.” — Richard II., i., 3.
Blue Points on half shell.
“ Take ye each a shell.” — Pope.
Select celery en branche.
“ The salt is spilt.” — Gay.
Cream of lentils fi la Major Domo.
“ The genial savour of stews.” — Byron.
Baked red snappers, sauce poivrade.
Parisienne potatoes.
“Fishes that tipple in the deep.” — Lovelace.
Spanish olives. Salted almonds. Tomato pickles.
“ Pretty, tiny, little kickshaws.” — Henry IV., v., 1.
Roast young turkey stuffed, cranberry sauce.
Potato croquettes. Sifted peas ft la Bechamel.
“Hungry generations tread thee down.” — Keats.
Sherbet ft la Lalla Rookh.
“ Trifles light as air.” — Othello, iii., 3.
Broiled plovers on toast. Asparagus tips, Hollandaise.
“ One little sandpiper and I.”
Fresh shrimp mayonnaise, with roasted wafers. Dressed lettuce.
“ Our shrimps to swim again, as when they lived, in a rare butter.” — Ben Jonsor.
Bread sticks. Graham bread.
“Here is bread, which strengthens man’s heart.” — Matthew Henry.
Caramel ice cream.
“ Wliicb melts like woman’s kisses.” — Byron.
Assorted cakes.
“ Things sweet to taste.” — Richard II., i., 3.
Assorted fruit.
“ I will make an end to my dinner :
There’s pippins and cheese to come.”
Merry Wives of Windsor i., 1.
Edam and cream cheese. Water crackers.
Cafe noir.
“ Coffee, which makes the politician wise.” — Pope.
G64
THE NEW CENTURY COOKERY BOOK
fi Typical (jerman Dinner jVlenu.
©petfenfolge.
DineR De noce
SERVED AT THE
Hotel M£tropole, Geneva, Switzerland,
On January 10, 1900.
MENU.
Potage oxtail claire.
Page 559
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Filbert ice cream. Assorted cakes.
Compote of peaches. Brandied pears.
Neufchatel cheese.
Tea. Coffee.
Christmas guf>f>er
■e^S’
At the READ HOUSE, CHATTANOOGA, TENN.
mEf4U.
“May all Christmas Joys be yours 1
Consomme en tasse. Cracked wheat. Mush and milk.
Broiled lake trout, Steward sauce. Boiled or broiled salt mackerel.
Sliced cucumbers.
Broiled sirloin or tenderloin steak, plain or Creole.
Chicken saute k la printaniere.
Fried oysters.
Potatoes — baked, Lyonnaise, French fried.
Egg nogg. Eggs t° order.
Omelets plain with jelly, calf brains, or oysters.
Cold roast beef. Sardines. Tongue. Mutton. Ham.
Chicken salad.
French rolls. Graham and rye bread. Biscuits. Cream waffles. Corn cakes. Peaches with cream. Assorted cakes.
Pineapple cheese. Water crackers. Maple syrup. New Orleans molasses. Cocoa. Tea. Coffee. Chocolate.
TYPICAL AMERICAN MENUS
/cN AMERICAN BREAKFAST JVIENU.
Bananas. Oranges. Apples. Grape fruit.
Sliced bananas with cream.
Stewed little neck clams. Clam broth.
Stewed oysters.
Cracked wheat, oatmeal, hominy, rice. Omelets, plain or Spanish. Eggs to order. Broiled shad, mattre d’hotel. Fried jack salmon.
Broiled tenderloin or sirloin steak.
Ham. Calf’s liver. Bacon. Golden plover on toast.
Lamb chops.
Fried mush. Sausage. Fried oysters.
Fricassee of chicken.
Potatoes.
Baked. Brown hashed. Stewed in cream. German or French fried. Lyonnaise.
Breads.
Vienna. Graham. Rye. Corn and Boston brown bread. Toast. French and Vienna rolls. Shredded wheat biscuits.
Raisin muffins.
Buckwheat, wjieat, and corn griddle cakes.
Maple syrup. Rock candy drip.
Honey. Baked apples. Stewed prunes. Compote of peaches. Apple butter
Coffee. Tea. Ceylon tea. Chocolate. Cocoa.
^ Washington J^i^tbday G®leb^ation £)inne^.
“ A good digestion to you all ; and once more I shower a welcome on you; welcome all.” — Richard II., i., 3.
Blue Points on half shell.
“ Take ye each a shell.” — Pope.
Select celery en branche.
“ The salt is spilt.” — Gay.
Cream of lentils fi la Major Domo.
“ The genial savour of stews.” — Byron.
Baked red snappers, sauce poivrade.
Parisienne potatoes.
“Fishes that tipple in the deep.” — Lovelace.
Spanish olives. Salted almonds. Tomato pickles.
“ Pretty, tiny, little kickshaws.” — Henry IV., v., 1.
Roast young turkey stuffed, cranberry sauce.
Potato croquettes. Sifted peas ft la Bechamel.
“Hungry generations tread thee down.” — Keats.
Sherbet ft la Lalla Rookh.
“ Trifles light as air.” — Othello, iii., 3.
Broiled plovers on toast. Asparagus tips, Hollandaise.
“ One little sandpiper and I.”
Fresh shrimp mayonnaise, with roasted wafers. Dressed lettuce.
“ Our shrimps to swim again, as when they lived, in a rare butter.” — Ben Jonsor. Bread sticks. Graham bread.
“Here is bread, which strengthens man’s heart.” — Matthew Henry. Caramel ice cream.
“ Wliicb melts like woman’s kisses.” — Byron.
Assorted cakes.
“ Things sweet to taste.” — Richard II., i., 3.
Assorted fruit.
“ I will make an end to my dinner :
There’s pippins and cheese to come.”
Merry Wives of Windsor i., 1. Edam and cream cheese. Water crackers.
Cafe noir.
“ Coffee, which makes the politician wise.” — Pope.
G64
fi Typical (jerman Dinner jVlenu.
©petfenfolge.
DineR De noce
SERVED AT THE
Hotel M£tropole, Geneva, Switzerland,
On January 10, 1900.
Potage oxtail claire.