Burnett House, menu, page 1

Dinner <br> <br> <br> Sunday, March 30. <br> <br> <br> Soup.- <br> Italian Paste <br> <br> <br> Fish.- <br> Broiled Sahd, Butter Sauce. <br> New Onions. Radishes. Lettuce. <br> <br> <br> Boiled.- <br> Smoked Buffalo Tongue. <br> Jowl, with Spinach. <br> <br> <br> Roast.- <br> Short Ribs of Beef. <br> Sirloin of Beef, with Brown Gravy. <br> Loin of Veal, Stuffed. <br> Chicken, Giblet Gravy. <br> <br> <br> Entrees- <br> Chicken Patties <br> Asparagus on Toast. <br> Sweet Breads, Garnished. <br> Open Lemon Cobbler, Cream Sauce. <br> <br> <br> Chicken Salad. <br> <br> <br> Cold Dishes.- <br> Pickled Beef Tongue. <br> Corned Beef. <br> Pigs’ Feet. <br> <br> <br> Vegetables.- <br> Mashed Potatoes. <br> Boiled Potatoes. <br> Hot Slaw. <br> Lima Beans. <br> Stewed Tomatoes. <br> Mashed Turnips. <br> Fried Parsnips. <br> <br> <br> Pastry.- <br> Cocoanut Meringue Pudding <br> Cream Pie. <br> Mince Pie <br> Caramel Cake. <br> Fruit Cake. <br> Assorted Cake <br> Chocolate Blanc Mange. <br> Strawberry Short Cake, Sweet Cream Sauce. <br> <br> <br> Dessert- <br> Assorted Foreign Nuts. <br> Oranges. <br> London Layer Raisins. <br> Apples. <br> Bananas. <br> <br> <br> Cheese. <br> <br> <br> Coffee. <br>