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men001229. 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/d1n010943
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MENU <br> The Phoenix. <br> SUNDAY, AUGUST 31, 1884. <br> SOUP. <br> Beef Bouillon a la Prince. <br> Crimped Slices of White Fish, a la Pompedone <br> Spanish Olives <br> Sliced Tomatoes <br> Dupee’s Sugar Cured Ham <br> Boiled Corned Beef <br> Leg of Mutton, Caper Sauce <br> Roast Turkey, Sage Dressing <br> Spring Lamb <br> Sirloin of Beef, Yorkshire Pudding <br> Ham, Champagne Sauce <br> Prairie Chicken, Currant Jelly <br> Cold Boiled Ham <br> Tongue <br> Mutton <br> Cream Pudding, Madeira Wine Sauce <br> Fillets of Mutton a la Francaise <br> Potted Chicken, a la Phoenix <br> Timbals of Macaroni, au Gratin <br> Mashed Potatoes <br> Stewed Tomatoes <br> New Potatoes, Boiled <br> Marrowfat Peas <br> Succotash <br> Green Corn <br> Island Float Pudding, Crabapple Jelly <br> Huckleberry Pie <br> Coffee Ice Cream <br> Apple Pie <br> Lemon Pie <br> Mountain Cake <br> Chocolate Cake <br> Cocoanut Cake <br> Assorted Nuts <br> Cheese <br> Coffee <br> Tea <br> Milk <br> Peaches <br> Apples <br> Grapes <br> W. H. MURTAGH, Propr. <br> R. DEMING, Manager. <br> PANTAGRAPH, BLOOMINGTON, ILL. <br>