It is impossible to arrange exactly any bill of far here, because every hotel or restaurant has its ow style, according to the business and importance of tb house.. To facilitate the work and render quick service the name of the dish should be written very distinctl on the menu or card. My opinion, and also the opinio: of a good many of my colleagues, is that the kitche of today merits more respect and should be class©- arts, and every care should be taken ‘ti facilitate tne daily task of the cook. Breakfast FRUITS Grape Fruit 20 : Sliced Oranges Sliced Bananas with. Cream 20 Preserved Fruit Orange Marmalade 20 Bar le Due ssorted Jams 20 Strawberries and Cream Aewed Royai Anne Cherries 25 Stewed Rhubarb aS,^S 20 Peaches 25 PrunesT 20 : #•?* Coffee and Rolls 20 Cocoa or Chocolate 25 CEREALS, etc. Oat Meal or Cracked Wheat with Cream1 Milk^^ oCram 20 Shredded Wheat i Com ! 1 _ Creara' Toast 25 Rice Cakes : RiS? Buckwheat Cakes 15 Griddle Cakes : re Toast 10 Toasted English Muffins ] Waffles 15 EGGS Shi^d ((3) % ^ 25 Ham or Bacon < wSf«„ePH?rb 640 ^ ^ 4° “ TomaW ! Matzo Pancake 40 — 512 — BILL OF FARE FISH . Kippered Herring 35 Striped Bass 40 Broiled California Mackerel, Tomato Sauce 35 Finnan Haddie 50 Sand Dabs, Meuniere 50 STEAKS, CHOPS Tenderloin 60 Breakfast Sirloin 60 Lamb Chops 60 Mutton Chops 50 f '. English Mutton Chop 60 MISCELLANEOUS Corned Beef Hash with Poached Egg 35 Fried Pork Spare Ribs, Apple Sauce 40 Calf’s Liver with Onions 35 Baked Pork and Beans, Boston Style 30 Country Sausages 35 Nut Sausages 35 Fried Ham 25 : : Fried Bacon 25 Spring Chicken, Broiled or Fried, half 75 SPECIAL Eggs a la Benedict 60 Nut Sausage, Scrambled Eggs 40 Chicken Hash, Poached Egg 65 f Business Men’s Luncheon Celery Olives Radishes Consomm© Paysanne Puree Fa.ubonne Boiled Halibut, Shrimp Sauce, Potatoes Hollandaise or Salamis of Guinea Hens, Chasseur * Green Peas Potatoes Rissoles Salad de Saison Pumpkin Pie or Strawberry Ice Cream Mocha Special: Grill Room Wagon Plat du Jour 60c Lunch Special Consomme Paysanne 15-25 Shirred Eggs, Meyerbeer 50 Scrambled Eggs, De Lesseps 60 Poached Eggs, Nantaise 60 Omelette, Italienne 75 Boiled Halibut, Shrimp Sauce 60-100 — 513 — GANCEL’S CULINARY ENCYCLOPEDIA Hungarian Gulash with Spaetzel . . . 60-100 Veal Cutlets, Viennoise . . . . . ...75-125 Salmis of Guinea Hen Legs, Chasseur . . . 60-lOe Broiled Pork Chops, Dyonnaise Potatoes . . 60-100 Chicken Croquettes with Asparagus Tips . . 50-90 Baba au Rhum 20 Gateau, Moka 15 French Pastry 15 Pumpkin Pie 15 Green Apple Pie 15 Lunch (Ready Dishes) Sorrel Soup 30 Shirred Eggs, Opera 60 Broiled Bluefish, Maitre d’Hotel Escalopes cf Veal, Hunter Style 75 Tripes, Creole 50 Slice of Sirloin of Beef, Cabaret 90 Mashed Potatoes 25 Corn on Cob 30 Baba with Sabayon 25 Apple Tartlett 15 Patisserie Francaise 10 Cheese Fruit Coffee with Milk 25 Demi-tasse 15 With Cream 20 Afternoon Tea Suggestions TEA 3 to 5 Chicken Broth and Whipped Cream, 25c Oyster Cocktail, 25c Oysters, Half Shell, 40c Artichoke Heart Stuffed with Caviar, 50c Crab Salad 40 Canape of Sardellen, 25c Scalloped Oysters in Cream, 35c Scrambled Eggs with Green Peppers on Anchovie Toast, 40c Creamed Sweetbreads on Toast, 50 Crab Newburg, 60c Chicken Salad, 30c Oyster Poulette, 50c Chicken Sandwich, 25c Ham Sandwich, 15c Chicken Salad Sandwich, 25c

AI-modernized reading of the original text

It is impossible to arrange exactly any bill of far here, because every hotel or restaurant has its ow style, according to the business and importance of the house. To facilitate the work and render quick service the name of the dish should be written very distinctl on the menu or card. My opinion, and also the opinio: of a good many of my colleagues, is that the kitche of today merits more respect and should be classed as fine arts, and every care should be taken ‘ti facilitate tne daily task of the cook. Breakfast FRUITS Grape Fruit 20 : Sliced Oranges Sliced Bananas with. Cream 20 Preserved Fruit Orange Marmalade 20 Bar le Due ssorted Jams 20 Strawberries and Cream Stewed Royal Anne Cherries 25 Stewed Rhubarb Dates 20 Peaches 25 PrunesT 20 : #•?* Coffee and Rolls 20 Cocoa or Chocolate 25 CEREALS, etc. Oat Meal or Cracked Wheat with Cream Milk and Cream 20 Shredded Wheat i Corn Cream Toast 25 Rice Cakes : RiS? Buckwheat Cakes 15 Griddle Cakes : Rye Toast 10 Toasted English Muffins ] Waffles 15 Shredded 25 Ham or Bacon < with Eggs 40 Tomato Matzo Pancake 40 — 512 — BILL OF FARE FISH . Kippered Herring 35 Striped Bass 40 Broiled California Mackerel, Tomato Sauce 35 Finnan Haddie 50 Sand Dabs, Meuniere 50 STEAKS, CHOPS Tenderloin 60 Breakfast Sirloin 60 Lamb Chops 60 Mutton Chops 50 f '. English Mutton Chop 60 MISCELLANEOUS Corned Beef Hash with Poached Egg 35 Fried Pork Spare Ribs, Apple Sauce 40 Calf’s Liver with Onions 35 Baked Pork and Beans, Boston Style 30 Country Sausages 35 Nut Sausages 35 Fried Ham 25 : : Fried Bacon 25 Spring Chicken, Broiled or Fried, half 75 SPECIAL Eggs a la Benedict 60 Nut Sausage, Scrambled Eggs 40 Chicken Hash, Poached Egg 65 f Business Men’s Luncheon Celery Olives Radishes Consomm© Paysanne Puree Fa.ubonne Boiled Halibut, Shrimp Sauce, Potatoes Hollandaise or Salamis of Guinea Hens, Chasseur * Green Peas Potatoes Rissoles Salad de Saison Pumpkin Pie or Strawberry Ice Cream Mocha Special: Grill Room Wagon Plat du Jour 60c Lunch Special Consomme Paysanne 15-25 Shirred Eggs, Meyerbeer 50 Scrambled Eggs, De Lesseps 60 Poached Eggs, Nantaise 60 Omelette, Italienne 75 Boiled Halibut, Shrimp Sauce 60-100 — 513 — Hungarian Gulash with Spaetzel . . . 60-100 Veal Cutlets, Viennoise . . . . . ...75-125 Salmis of Guinea Hen Legs, Chasseur . . . 60-lOe Broiled Pork Chops, Dyonnaise Potatoes . . 60-100 Chicken Croquettes with Asparagus Tips . . 50-90 Baba au Rhum 20 Gateau, Moka 15 French Pastry 15 Pumpkin Pie 15 Green Apple Pie 15 Lunch (Ready Dishes) Sorrel Soup 30 Shirred Eggs, Opera 60 Broiled Bluefish, Maitre d’Hotel Escalopes cf Veal, Hunter Style 75 Tripes, Creole 50 Slice of Sirloin of Beef, Cabaret 90 Mashed Potatoes 25 Corn on Cob 30 Baba with Sabayon 25 Apple Tartlett 15 Patisserie Francaise 10 Cheese Fruit Coffee with Milk 25 Demi-tasse 15 With Cream 20 Afternoon Tea Suggestions TEA 3 to 5 Chicken Broth and Whipped Cream, 25c Oyster Cocktail, 25c Oysters, Half Shell, 40c Artichoke Heart Stuffed with Caviar, 50c Crab Salad 40 Canape of Sardellen, 25c Scalloped Oysters in Cream, 35c Scrambled Eggs with Green Peppers on Anchovie Toast, 40c Creamed Sweetbreads on Toast, 50 Crab Newburg, 60c Chicken Salad, 30c Oyster Poulette, 50c Chicken Sandwich, 25c Ham Sandwich, 15c Chicken Salad Sandwich, 25c

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