Lincoln House, menu, pages 2-3

Page 2 <br> <br> <br> Dinner <br> <br> <br> Sunday, July 25th, 1880. <br> <br> <br> Soup. <br> Turtle. <br> <br> <br> Fish. <br> Boiled Blue, Shrimp Sauce. <br> <br> <br> Boiled. <br> Ham. Chicken, Egg Sauce. Corned Beef. <br> Mutton, Caper Sauce. Tongue. <br> <br> <br> Roast. <br> Beef. Mutton with Currant Jell. Lamb, Mint Sauce. <br> Spring Chicken. Loin of Veal, Stuffed. <br> <br> <br> Entrees. <br> Sweet Breads, Breaded Tomato Sauce. <br> Larded Fillet of Beef with Mushrooms. <br> Lamb Chops with Green Peas. <br> Baked Maccaroni with Cheese. <br> <br> <br> Cold Relishes. <br> Pressed Tongue. Spiced Salmon. Cucumbers, Pickles. <br> Sliced Tomatoes. Mushroom Catsup. <br> English Chow-Chow. Lobster Salad, Etc. <br> Worcestershire Sauce. Queen Olives. <br> <br> <br> Vegetables. <br> Boiled Potatoes. Mashed Potatoes. Green Corn. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> New Beets. Stewed Tomatoes. Onions. <br> Turnips. Cabbage. <br> <br> <br> Pastry. <br> Apple Pie. Blackberry Pie. Lemon Pie. <br> Souffle Pudding, Wine Sauce. <br> Cream Sponge Cake. Macaroons. Vanilla Ice Cream. <br> <br> <br> Dessert. <br> Peaches. Apples. Filberts. <br> Pecans. Almonds. Raisins. <br> English Walnuts. Nutmeg Melons. <br> Water Melons. Coffee. <br> <br> <br> Hours of Meals. <br> Breakfast from 6:30 to 9:00 <br> Dinner from 12:20 to 2:00 <br> Tea from 6:00 to 7:30 <br> <br> <br> Sundays, <br> Breakfast from 8:00 to 9:30 <br> Dinner from 1:00 to 2:00 <br> Tea from 6:00 to 7:00 <br> <br> <br> Guests having friends to meals will please give notice at the <br> office. <br> Meals sent to room, Fruit, Deser, etc., ordered or carried <br> From table, will be charged extra; also anything ordered not on <br> Bill of Fare. <br> <br> <br> Wine List and pencil furnishes on application to waiter. <br>