The New Harper Hotel, menu, pages 3-4

Musical Travesta <br> 1. March - “Old Style” … Heilman <br> 2. Selection - “Absinthe Prappe” … Herbert <br> 3. Vocal- “A Dublin Stout” … Guineam Mae Richard Casey <br> 4. Characteristic - Millar Punch’... Svenson <br> 5. Harp Solo “Podtheen” … Ryan <br> 6. Overture- “Bohemian Girl” … Halfe <br> <br> <br> Part II <br> <br> <br> 7. Medley- “High Life” … Mliller <br> 8. Waltz- “Jolly Fellows” … Volteddt <br> 9. Vocal- “A Wild Irish Rose” … Olentt Mae Richard [not legible] <br> 10. Caprice- “Sparkling Burgundy” … [Not legible] <br> 11. Harp Solo- “La Petite Lempe” … Lindberg <br> 12. Gallop- “Cross Country” … Wagner <br> <br> <br> Behe’s Popular Orchestra <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> New Years Dinner, 1913 <br> <br> <br> Canopy of Auchnvier, Spanish Style <br> <br> <br> Blue Points <br> Celery Green Olives <br> <br> <br> Chicken Bouillon en Tasse <br> Cream of Fresh Tomatoes, a la Supreme <br> <br> <br> Broiled Fancy Blue Fish, a la Maitre d’Hotel <br> Potato Duchess <br> <br> <br> Amarinade of Philadelphia Hare, German Style <br> Lamb Chops, Nelson, French Peas in Cases <br> Bouchee of Fresh Mushrooms, Sure Canopy <br> <br> <br> Roast Young Vermont Turkey with Cranberry Jam <br> Roast Prime Ribs of Beef, au Jus <br> Potatoes au Gratin <br> Mashed Potatoes <br> Cauliflower, Hollandaise Soup <br> <br> <br> <br> <br> St. Julian Punch <br> <br> <br> <br> <br> Braised Mallard Duck, au Cresson <br> Candied Sweet Potatoes <br> Creamed Spinach with Egg <br> Fanch Green Peas <br> <br> <br> Waldorf Salad, en Mayonnaise <br> <br> <br> Cranberry Pie or English Plum Pudding, Hard Brandy Sauce <br> Chocolate Ice Cream <br> 1913 Patits Foure <br> <br> <br> Assorted Fruit <br> Camembert Cheese <br> Toasted Rye Bread <br> Demi Tasne <br> <br> <br> <br> <br> <br> <br> $1.00 <br>