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MENUS. 487

��MONDAY.

BREAKFAST. DINNER.

Oranges. Boiled Rice 275. Macaroni Soup 40.

Broiled Lamo Cao^s 139. Lyonnaise Potatoes 196. Beefsteak Pie 117.

Egg Muffins 257. Milk Toast 277. Mashed Potatoes 192.

Coffee 458. String Beans 208.

- Ladies' Cabbage 201.

LUNCHEON. Horse-radish 176.

Rhubarb Pie 333.

Cold Roast Lamb 142. Chicken Turnovers 9S. Rice Meringue 407<

Lettuce 176, with Mayonnaise 169 NuU< Chee8e

French Uread 246. Layer Cake with Fig Filling 289. Coffee 4S8.

Chocolate 461.

TUESDAY.

BREAKFAST. DINNER,

Stewed Rhubarb. Oatmeal with Cream 274. Swisc White Soup 42.

Broiled Shad 55. Scrambled Eggs 227. Roast L o i a o f Veal 126.

Browned Potatoes 192. Brown Bread 244. New Potatoes a la Creme 193.

Parker House Rolls 253. Coffee 458. Baked Onions 199.

Cheese Fondu 222.

LUNCHEON. Spinach with Egg 212.

Hamburger Steak 123. Transparent Pudding 410.

Potato Croquettes 196. Bean Salad 175. Cold Cream Sauce 399.

Sour Milk Biscuits 251. Election Cake 30fli Cookies 31S. Peach Butter 443. Tea 460.

WEDNESDAY.

BREAKFAST. DINNER.

Stewed Peaches. Fried Mush 273. Juliene Soup 33.

Frogs' Legs Fried 80, Tomato Sauce 159. Boiled Beef Tongue 124.

New Boiled Potatoes 192. Potato Snow 194.

French Rolls 253. Wheat Bread 240. Coffee 458. Boiled Turnips 214.

- Macaroni a la Italienne 216.

LUNCHEON. Lettuce Sal * d l74 *

Puddia * 401 ' Whipped Cream *"

��Veal Pie 130. Broiled Ham 152. String Beans 208. Corn Bread 247. Nuts. Raisins.

Pineapple Fritters 267. Chocolate 461.

THURSDAY.

BREAKFAST. DINNER.

Sliced Pineapple. Split Pea Soup 35.

Hominy 276. Tripe Lyonnaise 126. Plain Omelet 230. Chicken Pot-pie 94.

New Potatoes a la Creme 193. Boiled Potatoes 192. Plain Crumpets, 272. Wheat Griddle-cakes 262. Stewed Tomatoes 204.

Coffee 458. ' Fried Sweetbreads 135.

_ ' Bean Salad 175.

LUNCHEON. Burnt Almond Charlotte 364.

Cold Tongue 125. Beefsteak 110. Walnut Catsup 177. r * n f<; J "j 374 '

Light Biscuit 252. Cheap Cream Cake 306. Cornstarch Cakes 312

Preserved Appk 426. Tea 460.

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