Bates House, menu, page 1

Compliments <br> Of <br> The Bates House. <br> <br> <br> Menu <br> <br> <br> Christmas, December 25th, 1883. <br> <br> <br> Blue Points on Half Shell. <br> Celery. Olives. <br> <br> <br> Soup. <br> Green Turtle. Consomme. <br> <br> <br> Fish. <br> Boiled Halibut, Hollandaise Sauce. <br> <br> <br> Boiled. <br> Capon, Cream Sauce. Roulade of Beef with Horse-Radish. <br> <br> <br> Roast. <br> Prime Ribs of Beef. Young Turkey, Cranberry Sauce. <br> <br> <br> Game. <br> Saddle of Venison with Jelly. Mallard Duck, au Jus. <br> Maraschino Punch. <br> <br> <br> Cold. <br> Boned Turkey with Jelly. Tongue. Ham. Chicken Salad. <br> Lobster Salad. Cold Slaw. <br> <br> <br> Entrees. <br> Tenderloin of Beef, a la Jardiniere. <br> Sweet Breads with Mushrooms. Queen Fritters, Vanilla Flavor. <br> Champagne. <br> <br> <br> Vegetables. <br> Green Peas. Sweet Corn. Asparagus. Sweet Potatoes. <br> Mashed and Boiled Potatoes. <br> Sweet Cider. <br> <br> <br> Pastry and Dessert. <br> Mince Pie. Lemon Meringue Pie. <br> Christmas Plum Pudding, Brandy Sauce. Almond Macaroons. <br> Angel Food. Fruit Cake. French Kisses. Silver Cake. <br> Wine Jelly. Charlotte Russe. <br> Tutti Frutti. <br> Bananas. Oranges. Malaga Grapes. Nuts. Raisins. <br> <br> <br> Cheese. <br> Edam. Pine Apple and Cream. <br> Java Coffee. <br>