The Fountain, menu, pages 2-3

PAGE 1 <br> <br> <br> MENU <br> <br> <br> Friday, July 4, 1890 <br> <br> <br> CONSOMME INDEPENDENCE <br> FISH CHOWDER <br> YOUNG ONIONS <br> LETTUCE <br> <br> <br> BROILED WHITEFISH, A LA MAITRE’ D’ HOTEL <br> BOILED TROUT, A LA HOLLANDAISE <br> SLICED TOMATOES <br> SLICED CUCUMERS <br> <br> <br> BOILED LEG OF LAMB WITH SPINAGE <br> FOWL, CREAM SAUCE <br> <br> <br> ROAST RIBS OF BEEF, DISH GRAVY <br> DOMESTIC DUCK, APPLE SAUCE <br> SPRING LAMB, MINT SAUCE <br> <br> <br> CHICKEN SAUTE, A LA MARENGO <br> SWEETBREADS LARDED WITH GREEN PEAS <br> LOBSTER CUTLETS, A LA CARDINAL <br> WASHINGTON PUFFS <br> <br> <br> BONED TURKEY WITH TRUFFLES <br> CHICKEN SALAD <br> <br> <br> ROMAN PUNCH <br> <br> <br> NEW MASHED POTATOES <br> NEW GREEN PEAS <br> STEWED TOMATOES <br> NEW POTATOES IN CREAM <br> ASPARAGUS ON TOAST <br> SPINAGE <br> <br> <br> ENGLISH PLUM PUDDING, BRANDY SAUCE <br> APPLE MERINGUE PIE <br> RHUBARB PIE <br> LADY FINGERS <br> MACAROONS <br> KISSES <br> FRUIT CAKE <br> WINE JELLY <br> VANILLA ICE CREAM <br> CALIFORNIA PEACHES <br> PLUMS <br> GEORGIA WATERMELON <br> <br> <br> LAYER RAISINS <br> PECANS <br> WALNUTS <br> FILBERTS <br> ALMONDS <br> EDAM, PINEAPPLE AND CREAM CHEESE <br> GRAHAM WAFERS <br> CREAM SODAS <br> BENT’S WAFER CRACKERS <br> SNOW FLAKES <br> COFFEE <br> <br> <br> PAGE 2 <br> <br> <br> NOTICES <br> <br> <br> THE FOUNTAIN HOUSE BAND WILL GIVE CONCERTS THREE TIMES DAILY, (SUNDAYS EXCEPTED) VIZ: <br> <br> <br> 10:00 TO 11:00 A.M. <br> 2:00 TO 3:30 P.M. <br> 7:30 TO 9:30 P.M. <br> <br> <br> ON MONDAYS, WEDNESDAY, AND SATURDAYS <br> THE BAND WILL PLAY FOR DANCING FROM 8:30 TO 10:30 P.M. <br> <br> <br> HOURS FOR MEALS <br> <br> <br> BREAKFAST, 7:00 TO 9:30 <br> DINNER, 1:00 TO 3:00 <br> SUPPER, 6 TO 8:00 <br> <br> <br> SUNDAY: <br> <br> <br> BREAKFAST, 8 TO 10 <br> DINNER, 1:30 TO 3 <br> SUPPER, 6 TO 8 <br> <br> <br> J.M. LEE, MANAGING PARTNER <br> THE FOUNTAIN SPRING HOUSE <br> WAUKESHA, WISCONSIN <br>