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men001304. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d16h4d68x
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MENU <br> The Phoenix <br> SUNDAY, OCTOBER 12, 1884. <br> SOUP. <br> Puree of Tomato <br> Escalloped Pickerel, Sauce Mayonnaise <br> Spanish Olives <br> Sliced Tomatoes <br> Celery <br> Dupee’s Sugar Cured Ham <br> Boiled Corn Beef <br> Leg of Mutton, Caper Sauce <br> Roast Turkey, Cranberry Sauce <br> Loin of Veal, with Dressing <br> Spring Lamb, with Jelly <br> Loin of Beef, Yorkshire Pudding <br> Short Ribs of Roast Beef, with Browned Potatoes <br> Cold Boiled Ham <br> Tongue <br> Mutton <br> Apricot of Apple, a la Shantilla <br> Escalloped Oysters, Maitre d’Hotel <br> Italian Macaroni Baked, with Cheese <br> Deviled Ham, French Mustard <br> Mashed Potatoes <br> Stewed Tomatoes <br> New Potatoes, Boiled <br> Sweet Potatoes <br> Squash <br> Beets <br> Egg Plant, Fried in Batter <br> Troy Pudding, Brandy Sauce <br> Lemon Pie <br> Vanilla Ice Cream <br> Apple Pie <br> Ase Moss Blanc Mange, with Sweet Cream <br> Mountain Cake <br> Chocolate Cake <br> Cocoanut Cake <br> Assorted Nuts <br> Cheese <br> Coffee <br> Tea <br> Milk <br> Apples <br> Grapes <br> Bananas <br> W. H. MURTAGH, Prop. Bloomington, Ill. <br> Murtagh <br>