St. James, menu, pages 2-3

Page 2 <br> <br> <br> Christmas Dinner. <br> <br> <br> Soup. <br> Clam. Chantilly. <br> <br> <br> Fish. <br> Baked White, Claret Wine Sauce. <br> <br> <br> Oysters. <br> Stewed. Escalloped. Fried. <br> <br> <br> Hot Relieves. <br> Buffalo Tongue. Ham. <br> <br> <br> Roasts. <br> Turkey, Stuffed with Oysters. <br> Chicken, Celery Sauce. <br> Spring Lamb, Green Peas <br> Domestic Duck, Onion Dressing. <br> Sirloin of Beef. Ribs of Beef, Brown Potatoes. <br> Young Pig, Apple Sauce. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Game. <br> Saddle of Venison, Currant Jelly <br> MAllard Duck, Grape Jelly. <br> Wild Goose, Saur Kraut. <br> Broiled Rabbit, on Toast. <br> <br> <br> Entrees. <br> Sweet Breads with Tomatoes. <br> Broiled Tenderloins, French Mushrooms. <br> Chicken Salad. Celery. <br> <br> <br> Vegetables. <br> Sweet Potatoes. French Slaw. Green Peas. <br> Mashed Potatoes. Lima Beans. <br> Vegetable Oysters. <br> <br> <br> Pastry. <br> Strawberry Pie. Mince Pie. Lemon Pie. <br> English Plum Pudding, Cognac Sauce. <br> Sponge Cake. Fruit Cake. <br> White Pearl Cake. <br> <br> <br> Fruits and Desserts <br> Pine Apples sliced in Sherry. <br> Orange Jelly. Peaches with Cream. <br> Charlotte Russe. Apples. <br> Assorted Nuts. Oranges in Champagne. <br> Vanilla Ice Cream. <br> Tea. Coffee. Chocolate. <br>