The Halliday, menu, pages 2-3

Page 2 <br> <br> <br> The Halliday. <br> <br> <br> L.P. Parker & Co., Lessees. <br> <br> <br> Cairo, Ill. <br> <br> <br> Dinner <br> <br> <br> Sunday, DEcember 4, 1881. <br> <br> <br> Soup. <br> Chicken Gumbo a la Creole. <br> <br> <br> Fish <br> Boiled Lake Trout a l’Hollandaise. <br> <br> <br> Boiled <br> Ham-- Champagne Sauce <br> Corned Beef and Cabbage. <br> Beef Tongue. <br> Bacon and Spinach. <br> <br> <br> Mayonnaise <br> Potato Salad, <br> Cold Slaw, Chicken SAlad. <br> <br> <br> Cold Dishes. <br> Cold Ham. <br> Lamb Tongue. <br> Roast Beef. <br> <br> <br> <br> <br> <br> <br> Entrees <br> Tenderloin of Beef with Mushrooms <br> Chicken Sautte a la Marengo <br> Broiled Squirrels on Toast <br> Young Rabbit-- German Style <br> Rice Cake a la Cardinal. <br> <br> <br> Roast <br> Turkey Stuffed-- Cranberry Sauce <br> Roast Beef and Brown Potatoes. <br> Sirloin of Beef <br> Loin of Veal-- Tomato Sauce <br> <br> <br> Game <br> Sadle of Venison-- Currant Jelly. <br> <br> <br> Vegetables <br> Mashed Potatoes, Fried Parsnips, <br> Baked Sweet Potatoes, <br> Spinach, String Beans. <br> Squash. <br> <br> <br> Pastry <br> Supreme of Apricot Pudding <br> Pumpkin Pie, Hot Mince Pie, <br> Assorted Cakes, Confectionery <br> Cocoanut Macaroons, Port Wine Jelly <br> Strawberry Ice Cream. <br> <br> <br> Dessert <br> Apples. Raisins, Figs, Almonds <br> Pecans, English Walnuts, Brazil Nuts <br> Tea, Milk, <br> Crackers and Cheese, <br> Caffe Demi Tasse <br>