St Charles Hotel, menu, pages 2-3

PAGE 1 <br> <br> <br> Musical Programme <br> MEADE ORCHESTRA <br> JAMES A. MEADE, LEADER <br> <br> <br> PART ONE <br> <br> <br> March <br> “Hurrah Boys” <br> <br> <br> Valtz Lento <br> “Love’s Last Word” <br> <br> <br> Violin Solo <br> “Traumerie” <br> <br> <br> Medley Populaire <br> “Al. Wilson’s New Songs” <br> <br> <br> Idyl <br> “Gluhwurmehen” (The Glow Worm) <br> <br> <br> PART TWO <br> <br> <br> Song (new) <br> “Games of Childhood Days” <br> <br> <br> Tambourine Solo <br> “Spangles” <br> <br> <br> Mendelssohn’s “Spring Song” <br> <br> <br> Sacred Song <br> “Beautiful Home of Paradise” <br> <br> <br> March Oddity <br> “B-i Double l, Bill” <br> <br> <br> PAGE 2 <br> <br> <br> Dinner <br> Five-thirty to Eight p.m. <br> <br> <br> CANAPE CAVIAR, a la Russe <br> BAYOU COOK OYSTERS <br> Celery <br> Radishes <br> Olives <br> CREAM OF TOMATO, aux Croutons, Souffle <br> CONSOMME CHANCELIERE <br> BROILED SHEEPHEAD, aux Fines Herbes <br> FILET OF TROUT, Jussienne <br> Potatoes Parisienne <br> CRAB FLAKES, a la Astor, en Caisse <br> SUPREME de VOLAILLE, Jeannette <br> FILET OF BEEF, Pique, Perigourdine <br> FRESH PINEAPPLE FRITTER, au Cognac <br> ROAST RIBS OF PRIME BEEF, au Jus <br> ROAST TURKEY, Stuffed with Chestnuts, Cranberry Sauce <br> ROAST LEG OF LAMB, Mint Sauce <br> MASHED POTATOES <br> BOILED POTATOES <br> CANDIED YAMS <br> GREEN PEAS <br> STUFFED EGG PLANT <br> ASPARAGUS, Drawn Butter <br> CARDINAL PUNCH <br> ROAST MALLARD DUCK, Currant Jelly, Fried Hominy <br> BROILED QUAIL ON TOAST <br> SALAD: CELERY, Mayonnaise <br> BONED CAPON, a la Gelee <br> INDIAN PUDDING, Brandy Sauce <br> CHARLOTTE RUSSE <br> GREEN APPLE PIE <br> MINCE PIE <br> LEMON MERINGUE PIE <br> ASSORTED CAKE <br> ICED FRUIT CAKE <br> LADY FINGERS <br> CHOCOLATE CREAM CAKE <br> NESSLERODE ICE CREAM <br> FRUIT <br> NUTS <br> RAISINS <br> CHEESE: Roquefort or American <br> WATER CRACKERS <br> CAFE, Demi Tasse <br> <br> <br> Thursday, November 26, 1908 <br>