When abbreviating the names on the bills of fare, it has been customary to omit many words that have a necessary and direct bearing on the meaning of the term. Consomme with shredded vegetables is seen to read Julienne soup whereas it should read as above or Consomme, Julienne. Breaded veal cutlet (cut, collop), Vienna is seen to read Wiener Schnitzel and Chicken cream soup, Soubise is Soubise soup, etc. By such abbreviations or wrong translations the items naturally lose much of their value when presented to the guest on the bills of fare. There are indeed some dishes with "unintelligible" names that have long been known and with which the guests are familiar, but these are comparatively very few. Proper names are but sorry indications of the make up of dishes, and a guess along these lines as to the composition of same dishes would bring sad dissapointment. It is not at all a difficult matter to so arrange the wording of a bill of fare that the guest may easily understand the same, without unduly lengthening the description of the particular items recorded. For instance, would not the guest look with more favor on the second names of dishes than the first shown here though the same dishes are quoted in each case. (The first given menu is a copy of an original which should not be taken as an example of a perfect set up, but is simply given here as an instance as to the naming).


Soup Royal Salmon a la Maryland Roastbeef Flamish Veal Fricandeau a la Jardiniere Chicken Pie American Crabs Varennes Poularde English Salad Compot.

Celery Royal Ice Alhambra Fruits.

Assorted Cheese Coffee.


Chicken Consomme, Royal Boiled Salmon, Butter Maryland.

Roast Beef White Cabbage Bacon.

Larded, braised Veal w. various Vegetables Warm Chicken Pie, American Crabs with Jelly, Remoulade Sauce Stuffed, roast Caponized Chicken Lettuce Salad Preserved Pears.

Baked Celery with Madeira Sauce Alhambra Ice Bomb. Pastry.

Roquefort, Gorgonzola, Gouda Cheese Fruits Coffee.