Hotel Astor, menu, page 3

Vegetables <br> <br> <br> New Asparagus <br> Oyster Bay Asparagus <br> French Giant Asparagus <br> German Riesenspargel <br> Green Corn on cob <br> Stewed Corn <br> Macaroni au gratin <br> Spaghetti in cream <br> Onions in cream <br> Boiled Rice <br> Fresh Mushrooms <br> Fresh Mushrooms under glass <br> Cepes Bordelaise <br> Brussels Sprouts <br> Cauliflower <br> Fried Egg Plant <br> Stuffed Tomatoes <br> Tomatoes sautees <br> Stuffed Red or Green Peppers <br> Beets sautes <br> French Artichoke <br> Artichoke Bottom <br> Spinach <br> New String Beans <br> French String Beans <br> American String Beans <br> Flageolet Beans <br> New Pas <br> French Peas <br> American Peas <br> <br> <br> Sandwiches <br> <br> <br> Anchovy <br> Tongue <br> Chicken <br> Foie-gras <br> Beef <br> Ham <br> Cheese <br> Turkey <br> Club <br> Sardine <br> Caviar <br> Regalia <br> <br> <br> Cold Meats <br> <br> <br> Philadelphia Squab <br> Turkey <br> Beef <br> Spring Chicken <br> Lamb <br> Boned Capon a la gelce <br> Terrine de Foie-gras <br> Assiette Anglaise <br> Ham <br> Tongue <br> Corned Beef <br> Lobster, mayonnaise <br> Westphalian Ham <br> Virginia Ham <br> <br> <br> Salads <br> <br> <br> Grape Fruit <br> Oriental <br> Chicory <br> Chicken <br> Romaine <br> Lettuce <br> Tomato <br> Cucumber <br> Alligator Pear <br> Celery <br> Potato <br> Chiffonnade <br> Asparagus tip <br> Lettuce and Tomato <br> A l’Astor <br> Escarole <br> Jardiniere <br> Tomato stuffed with cucumbers <br> Lobster <br> Bresilienne <br> Salade de Boeuf, Parisienne <br> Crab <br> Mayonnaise <br> <br> <br> Dessert <br> <br> <br> Meringue Chantilly <br> Assorted Fancy Cakes <br> Macaroons <br> Lady Fingers <br> Pound Cake <br> Vanilla Wafers <br> French Pancake <br> Omelette souffle au chocolat <br> Omelette au rhum <br> Omelete aux confitures <br> <br> <br> Ice Cream <br> <br> <br> Fresh Strawberry <br> Vanilla <br> Chocolate <br> Pistache <br> Cafe or Pistache Parfait <br> Mixed <br> Iced Asparagus, sauce chartreuse <br> Biscuit Tortoni <br> Biscuit glace <br> Tutti Frutti <br> Charlotte glacee <br> Biscuit Astor <br> Coupe St. Jacques <br> Meringue glacee <br> Meringue Panachee <br> Plombiere Astor <br> <br> <br> Sorbets <br> <br> <br> Roman <br> Siberian <br> Cardinal <br> Lalla Rookh <br> Lemon <br> Orange <br> Fresh Strawberry <br> Yvette <br> <br> <br> Coffee, Tea, Etc. <br> <br> <br> Coffee with cream <br> English Breakfast, Oolong or Young Hyson ea <br> Chocolate, Broma or Cocoa <br> Horlick’s Malted Milk <br> Goblet of Milk <br> Goblet of Cream <br> Whipped Cream <br> Malted Breakfast Food <br> Cream of Wheat <br> Force <br> Wheatena <br> Shredded Wheat Biscuit <br> Grape Nuts <br> Hominy <br> Oatmeal <br> Boston Brown Flaked <br> Cracked Wheat <br> <br> <br> Bread, Rolls, Etc. <br> <br> <br> Dry Toast or Rolls <br> Buttered and Dipped Toast <br> Milk Toast <br> Cream Toast <br> English Muffins <br> Homemade Boston Brown, Graham or Corn Bread <br> Oatmeal or Graham Wafers <br> Waffles, Corn, Rice, Wheat or Buckwheat Griddle Cakes with Maple Syrup <br> <br> <br> Fresh Fruit <br> <br> <br> Blueberries, Blackberries or Strawberries and Cream <br> Cantaloupe <br> Grape Fruit <br> Sliced Peaches and Cream <br> Cherries <br> Fruit Salad <br> Stewed Rhubarb <br> Sliced Oranges <br> Assorted Fruit <br> Pears <br> Bananas <br> Sliced Pineapple <br> Oranges (each) <br> Apple <br> <br> <br> Preserved Fruit <br> <br> <br> Wiesbaden Strawberries <br> Preiselbeeren (cranberries) <br> Cherries or Apricots <br> Stewed Prunes <br> Orange Marmalade <br> Guava Jelly <br> Bar-le-duc, red or white <br> Pineapple <br> Peaches <br> White Cherrie <br> Apricots <br> Quinces <br> Apple Sauce <br> Brandied Peaches <br> Cherries <br> Pears <br> Plums <br> Figs <br> <br> <br> Cheese <br> <br> <br> Port du Salut <br> Gorgonzola <br> Gruyere <br> Edam <br> Camembert <br> Canadian <br> American <br> Roquefort <br> Neuchatel <br> Philadelphia Cream <br> Imported Brie <br> Gervais <br> With Bar-le-duc Jelly <br> Demi-Tasse <br> Turkish Coffee <br> Special <br> Astor <br> <br> <br> Half portions served to one person only <br> <br> <br> When meals are served in rooms an extra charge of ten cents will be made for each portion or half portion. <br> <br> <br> Guests are cordially invited to inspect the kitchens, pantries, etc., except between the hours of 6 an 9 p.m. <br>