Florence Hotel, menu, pages 2-3

FLORENCE HOTEL <br> J. T. NIXON, Proprietor <br> MENU <br> SUNDAY, OCT. 5 <br> SOUP <br> Consomme of Chicken <br> Baked Red Snapped, braised with Tomatoes <br> Celery <br> Sliced Tomatoes <br> Queen Olkives <br> Bacon and Greens <br> Pork and Beans <br> Leg of Mutton, Caper Sauce <br> Loin of Beef <br> Veal, with Dressing <br> Turkey, Giblet Sauce <br> Spring Lamb, Brown Sauce <br> Ribs of Tennessee Beef, with Brown Potatoes <br> Ham, Champagne Sauce <br> Kole Slaw <br> Ham <br> Ox Tongue <br> Giblet Croquets, Mushroom Sauce <br> Fried Brain, Tomato Sauce <br> Lobster Salad <br> Peaches and Cream <br> Baked Sweet Potatoes <br> Stewed Tomatoes, <br> String Beans <br> Okra <br> Green Corn <br> Boiled Potatoes <br> Mashed Potatoes <br> Young Beets <br> Cabinet Pudding, Wine Sasuce <br> Boston Cream Puffs <br> Peach Pie <br> Apple Meringue Pie <br> Chocolate Cake <br> Jelly Cake <br> Rose Cake <br> Cocoanut <br> Pound Cake <br> Jelly Rolls <br> Currant Cake <br> Charlotte de Russe <br> Vanilla Ice Cream <br> Blane Mange <br> Crackers <br> Cheese <br> Coffee <br> Tea <br> Apples <br> Grapes <br> Iced Tea <br> Butter Milk <br> Sweet Milk <br> Meals served in rooms will be charged extra. Any person having guests will please give notice at the office. <br> HOURS FOR MEALS <br> WEEK DAYS: Breakfast- 6:30- 9:30. <br> Dinner 12:30 to 2:30 <br> Supper - 6:15 to 8:00 <br> SUNDAYS: Breakfast- 8:00 to 10:00 <br> Dinner- 1:00 to 2:30 <br> Supper 6:30 to 8:00 <br> THE WAITERS ARE FURNISHED WITH WINE CARDS AND PENCILS. <br> <br> <br> <br> <br> <br> <br> <br> <br> REGULAR SUNDAY DINNERS <br> 75 CENTS. <br> Waiters will give complete Wine List with Card and Pencil. <br>