Sweet's Hotel, menu, pages 2-3

Five O’Clock Dinner. <br> <br> <br> Sunday, December 21, 1884 <br> <br> <br> SOUP. <br> Chicken, with Rice <br> Consomme <br> <br> <br> FISH <br> Baked Pickerel, Stuffed. Port Wine Sauce <br> Saratoga Chips <br> <br> <br> BOILED. <br> Corned Beef and Cabbage <br> Sugar Cured Ham <br> Beef Tongue <br> <br> <br> ROAST. <br> Young Turkey, Stuffed, Cranberry Sauce <br> Sirloin of Beef, with Horse Radish <br> Young Pig, Apple Sauce <br> <br> <br> ENTREES. <br> Lamb Chops, Breaded, with French Peas <br> Jenny Lind Pan Cakes, with Jelly <br> Escalloped Oysters, Maryland Style <br> Broiled Pigeons, on Toast <br> <br> <br> GAME. <br> Mallard Duck, with Jelly <br> <br> <br> COLD DISHES <br> Roast Beef <br> Pressed Corned Beef <br> Boiled Ham <br> Chicken Salad <br> Potato Salad <br> Spanish Olives <br> Cream Cheese <br> Celery <br> <br> <br> VEGETABLES. <br> Stewed Tomatoes <br> Boiled Cabbage <br> String Beans <br> Mashed and Boiled Potatoes <br> Sauer Kraut <br> Hubbard Squash <br> Mashed Turnips <br> <br> <br> PASTRY <br> Mince Pie <br> Peach Pie <br> Lemon Cream Pie <br> Baked Savarian Pudding, Hot Cream Sauce <br> Angels Food, Frosted <br> Black Fruit Cake <br> Lady Fingers <br> Cocoanut Macaroons <br> French Meringues <br> <br> <br> DESSERT <br> New York Ice Cream <br> Sherry Wine Jelly <br> Pecans <br> Almonds <br> Brazils <br> Filberts <br> Dates <br> New Figs <br> Layer Raisins <br> Japan Tea <br> English Breakfast Tea <br> Java Coffee <br> Apples <br> Fruits <br> <br> <br> CARDS AND WINE LISTS FURNISHED BY WAITERS. <br>