St. Cloud, menu, pages 2-3

Page 2 <br> <br> <br> Le Diner <br> <br> <br> Blue Points <br> <br> <br> Green Turtle. Consommé with Quenelles. <br> <br> <br> Boiled Sheepshead. Broiled Salmon Steaks. <br> Lobster Sauce. Butter Dressing. <br> Potatoes Royale. <br> <br> <br> Leg Southdown Mutton, Caper Sauce. <br> Capon, Sauce Hollandaise <br> <br> <br> Fricandeau of Green Turtle <br> Cotelettes of Lobster. <br> <br> <br> Sweetbread Croquettes, aux Truffles. <br> Supreme of Chicken, Asparagus Points. <br> Diamond Back Terrapin with Madeira. <br> Pine Apple Fritters, Glace. <br> <br> <br> Prime Beef. Young Turkey, Oyster Filling. <br> Saddle of Lamb. Goose with Apple Sauce. <br> Star Ham, Champagne Sauce. <br> <br> <br> Haunch of Venison. Canvas Black Duck. <br> Prairie Hen. Quail Stuffed. <br> Red HEad Duck. <br> Crab Apple Jelly. Currant Jelly. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Boned Turkey en Bellevue. <br> Beef a la Mode Parisian Style. <br> Aspic of Capon. <br> Lobster Salad. Chicken Salad. <br> <br> <br> Spanish Olives. Worcestershire Sauce. <br> Celery. Lettuce. Gikins. Kohl Slau. Cranberry Sauce. <br> <br> <br> French Peas. Canned Corn. String Beans. <br> Rice. Mashed Potatoes. Stewed Tomatoes. <br> Boiled Sweet Potatoes. Baked White Potatoes. <br> <br> <br> Plum Pudding, Brandy Sauce. <br> Calf’s Foot JElly. Charlotte Russe. <br> Mince Pie. Rhubarb Pie. Pumpkin Pie. <br> <br> <br> Fruit Cake. Macaroons. Marble Cake. <br> French Kisses. Fine Jumbles. <br> Maraschino Ice Cream. Orange Sherbet. <br> <br> <br> Havana Oranges. Bananas. Malaga Grapes. <br> Apples. Figs. Raisins. Nuts. <br> Chocolate Conserves. <br> American Cheese. Roquefort Cheese. <br> French Coffee. <br>