MONDAY, JANUARY 6, 1913

SOUPS

Mock turtle	30
Chicken, creole	25
Scotch broth	25
Cream of asparagus	25
Consomme, duchesse	25
Paysanne	25
Tomato	25
Mutton	25
Consomme, hot or cold	25
Consomme, cup	15
Oyster	25
Clam chowder	25

FISH READY

Boiled live codfish, oyster sauce      40

OYSTERS

Lynnhavens	30
Blue Points
Buzzards Bays
Cotults
On the shell	25
Oyster cocktail	30
Fried in batter	50
Pan roast	40
Roast in shell	40
Escaloped in shell	40
Stewed	30
Fried	40
Box stew	40
Astor House oyster flip	40
Au gratin	50
Pickled	30
Steamed	40
Broiled	40

CLAMS

Little-Neck clams stewed	30
Little-Neck clams steamed	35
Little-Neck clam cocktail	30
Little-Neck clams roasted	40
Little-Neck clams fried	40
Little-Neck clams on shell	25
Clam broth	25
Clam fritters	40
Soft shell clams, steamed	35

SHELL FISH

Plain lobster	90
Lobster croquettes	75
Deviled lobster	75
Lobster à la Newburg	1 00
Broiled lobster	1 00
Baked lobster, stuffed	75

CHICKEN PATTY	40	OYSTER PATTY	35
FRIED SCALLOPS	50	WITH BACON	60
DEEP SEA SCALLOPS WITH BACON			50

ENTREES

Beef a la mode, bourgeoise	40
Fricassee of veal with mushrooms	50
Whole spring chicken en casserole, asparagus tips	1 50
Irish stew with vegetables	40
Loin of fresh pork, apple sauce	50
Lobster patties, Maryland	60
Calf's head, vinaigrette	50
Apple fritters, rum sauce	30

ROAST

Beef	50
Leg of mutton	40
Roast beef sandwich, hot	45
Lamb, mint sauce	75
Suckling pig, apple sauce	50
Filet of beef	70
Ham, Champagne sauce	50
Turkey, cranberry sauce	65
Philadelphia chicken, half	75
Pork, apple sauce	50

BOILED

Corned beef and cabbage	40
Mutton, caper sauce	40

VEGETABLES AND RELISHES

Fried sweet potatoes	20
Potatoes, boiled	10
Potatoes, baked	10
Potatoes, mashed	10
Potatoes, julienne	20
Potatoes, French fried	15
Onions, boiled	15
Spinach	20
Macaroni, plain	15
Macaroni, au gratin	25
Macaroni, napolitaine	20
Macaroni, à la Montgelas	30
Olives	20
New string beans	30
Stewed tomatoes	15
Beets	15
Fried eggplant	30
Cold slaw	20
Radishes	10
Celery	25
French peas, naturel	30
French string beans	30
Succotash	20
Mashed turnips	10
Cabbage	15
Cauliflower    30    au gratin	40
French artichokes	50
Canned asparagus	30
Canned Lima beans	25
Canned sweet corn	20
Canned green peas	25
Canned string beans	25
Fonds d'artichauts farcis	75
Pin-money pickles	10
Pickled onions	20
Pickled English walnuts	25
Chow chow	10
Stuffed mangoes	15
Chili sauce	10
Chutney sauce	15

Cigars Served in Sealed Envelopes with Price Marked Thereon

TO ORDER

Small steak	60
Sirloin steak	1 10
Extra sirloin steak	2 00
Small tenderloin steak	60
Porterhouse steak	1 50
Squab guinea-hen	1 75
half	90
English mutton chop	50
Mutton chops	40
Sweetbreads	75
Philadelphia chicken broiled, half	75
Squab	75
Jumbo squab	90
Stuffed squab	1 00

COLD

Roast beef	50
Ham	40
Pork	40
Corned beef	40
Tongue	40
Lamb	75
Roast turkey	60
Half roast chicken	75
Veal	40
Leg of mutton	40
Baked pork and beans	35
Pate de foie-gras	1 00
Lamb's tongue	40
Sardines	40
Crackers and milk	20
Crackers and half and half	30
Crackers and cream	40
Rice and milk, bowl	25
Rice and cream, bowl	40
Graham wafers and milk	25
Graham wafers half and half	35

SALADS

Lobster	75
Chicken	60
Celery	40
Potato	25
Chicory	40
Watercress	30
Shrimp	50
Spanish or Bermuda onion	30
Lettuce	25
Romaine	25
Cucumber	25
Tomato	25
Escarole	40
Mixed (2) kinds    40    (3)	50

PUDDINGS AND PIES

English plum pudding, hard and brandy sauce	25
Apple tapioca pudding, claret sauce	15
Steamed plum dumpling, rum sauce	15
Peach pie	15
Pumpkin pie	15
Apple pie	15
Boston cream puffs	10
Mince pie	20
Cold corn starch pudding	15
Hot or cold rice pudding	15
Snow pudding	15

SWEET DISHES

Rice cake	10
Wine cake	10
Wine cake with ice cream	25
Cream cake	10
Charlotte russe	15
Cream meringue	15
Macaroon glace	30
Meringue glacee	25
Meringue panachee	30
Ice cream, strawberry	20
Ice cream, coffee	20
Ice cream, vanilla	20
Ice cream, chocolate	20
Ice cream, French	25
Ice cream, Neapolitan	25
Biscuit Tortoni	30
Nesselrode	30
Lemon water ice	20
Roman punch	25
Siberian punch	25
Blanc mange	15
Honey in comb	20
Currant jelly	20
Farina jelly with cream	20
Champagne jelly	25
Soft vanilla custard	15
Soft vanilla custard frozen	25
Cup custard	15
Brandy peaches	50
Bar-le-Duc jelly	40
Banana jelly	20
Brandy jelly	20
Orange jelly	20
Tarts	10

CHEESE

Swiss	15
Cream	20
Camembert	20
Roquefort	25
Imperial	15
Neufchatel	15
English	15
Brie	20

FRUIT

Grapefruit    40    half	25
Malaga grapes	25
Concord grapes	25
Baked apples & cream, each	15
Oranges, each	10
Apples, each	10
Bananas, each	10
Apple sauce	15
Pear	10
Stewed prunes	15
Stewed rhubarb	15
Preserved figs	30
with cream	40

TEA, COFFEE ETC.

Cup of coffee	10
with cream	15
Pot of coffee	25
Demi-tasse coffee	10
Pot of chocolate	25
Pot of cocoa	25
Cup of tea	10
Pot of green tea	20
Pot of Oolong tea	20
Pot of Japan tea	20
Pot of English breakfast tea	20
Pots of tea with cream	25
Glass of milk	10
Glass of cream	20
Buttermilk	10

Lunch Bill of Fare of a Popular New York Restaurant