Howland Hotel, menu, page 1, without ribbon

4TH JULY <br> <br> <br> Menu <br> <br> <br> LITTLE NECK CLAMS <br> <br> <br> CLEAR GREEN TURTLE AU CHAMPAGNE <br> CONSOMME PRINCESSE <br> <br> <br> BOILED KENNEBEC SALMON, SAUCE VERT PRE <br> BROILED SPANISH MACKEREL, SAUCE COLBERT <br> POTATOES PARISIENNE <br> CUCUMBERS <br> <br> <br> BOILED CAPON, SAUCE SUPREME <br> <br> <br> FILET OF BEEF, LARDED A LA MATIGNON <br> CUTLETS OF SWEETBREADS, SAUCE PERRIGUEUX <br> <br> <br> LAMB CHOPS SAUTES A LA MAINTENON <br> BEIGNETS SOUFFLES A LA VANILLE <br> <br> <br> CARDINAL PUNCH <br> <br> <br> RIBS OF PRIME BEEF <br> ROAST SPRING LAMB, MINT SAUCE <br> ROAST STUFFED CHICKEN WITH CRESS <br> <br> <br> LETTUCE SALAD <br> TOMATOE SALAD <br> <br> <br> BOILED NEW POTATOES <br> MASHED POTATOES <br> NEW PEAS <br> STEWED TOMATOES <br> NEW STRING BEANS <br> FRIED EGG PLANT <br> SUMMER SQUASH <br> CAULIFLOWER <br> <br> <br> CABINET PUDDING, BRANDY SAUCE <br> APPLE PIE <br> CREAM MERINGUE PIE <br> ASSORTED CAKES <br> LADY FINGERS <br> RHINE WINE JELLY <br> NEAPOLITAN ICE CREAM <br> <br> <br> WATERMELON <br> CALIFORNIA EGG PLUMS <br> APRICOTS <br> NUTS, FIGS AND RAISINS <br> <br> <br> ENGLISH AMERICAN AND ROQUEFORT CHEESE <br> WATER CRACKERS <br> <br> <br> DEMI TASSE <br>