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men001291. 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/d1w669r58
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Menu <br> December 21, 1884. <br> New York Counts, Raw. <br> Boiled Mackinaw Trout, Lobster Sauce. <br> HOLLANDAISE POTATOES <br> Boiled Green Tongue, Piquant Sauce, <br> Boiled Ham, Champagne Sauce <br> Roast Ribs of Beef, Browned Potatoes <br> Roast Baron of Beef <br> Roast Turkey, with Dressing or Cranberry Sauce <br> Hoe Cake and Butter Milk <br> Chicken Coquettes, Sauce Supreme <br> Calves Brains Scrambled in Butter <br> Pine Apple Fritter, Catawba Wine Sauce <br> Mallard Duck, Currant Jelly <br> Shrimp Salad, a la Mayonnaise, <br> Cold Roast Beef, <br> Cold Ham <br> Cold Tongue <br> Radishes <br> Olives <br> Lettuce <br> Spiced Beets <br> Mashed Potatoes <br> Hubbard Squash <br> Browned Sweet Potatoes <br> Hot Slaw <br> Green Peas <br> ST JULIEN MEDIC <br> Sponge Roll, Curacao Sauce <br> Home-made Mince Pie <br> Custard Pie <br> Black Fruit Cake <br> Ice Peanut Cake <br> Rose Cream Cake <br> French Kisses <br> Brandy Snaps <br> Kelly Island <br> Cake <br> Frozen Cocoanut <br> Bavarian Cream <br> Champagne Jelly <br> Bananas <br> Oranges <br> Apples <br> Edam and New York Creamery Cheese <br> Java Coffee <br> Sweet Milk <br> Green Tea <br> ARCADE HOTEL <br> H. L. ROCKFIELD <br> SPRINGFIELD, OHIO <br> PROPRIETOR <br>