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Hotel Ossawinamakee, Christmas menu, page 1

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men001612-002
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Hotel Ossawinamakee, Christmas menu, date unknown

Digital Project

Menus: The Art of Dining

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University of Nevada, Las Vegas. Libraries

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image/tiff

MENU <br> <br> <br> Canape Caviar <br> <br> <br> Cyster Cocktail <br> <br> <br> Marie Stuart <br> Scotch Broth <br> Salted Almonds <br> <br> <br> Fillets of White Fish with egg sauce <br> Parisian Potatoes <br> <br> <br> Celery <br> Green Onions <br> Olives <br> Water Cress with French dressing <br> <br> <br> Boiled Ham with wine sauce <br> <br> <br> Roast Turkey, chestnut dressing <br> Cranberry Jelly <br> Roast Duck with onion dressing <br> Apple Jelly <br> Sirloin of Prime Beef, au jus <br> Roast Lamb with mint sauce <br> Sweet Potatoes <br> <br> <br> Jamaica Rum Punch <br> <br> <br> Boiled Potatoes <br> Crushed Potatoes <br> Hubbard Squash <br> Green Peas <br> <br> <br> Pate of Chicken Livers <br> Queen Fritters, with jelly <br> <br> <br> Chicken Salad <br> Pickled Beets <br> Lettuce a la mayonnaise <br> <br> <br> Pumpkin Pie <br> Mince Pie <br> Apple Pie <br> <br> <br> Charlotte Russe <br> Vanilla Ice Cream <br> Boiled Plum Pudding, brandy sauce <br> Lemon Jelly <br> <br> <br> American Cheese <br> Brick Cheese <br> <br> <br> Fancy Cake <br> Fruit <br> Nuts <br> Raisins <br> <br> <br> Coffee <br> Milk <br> Cider <br> Tea <br> <br> <br> The water used on these tables is from our own artesian well. <br>