Sweet's Hotel, menu, page 2

Five O’Clock Dinner <br> Sunday, January 4, 1885. <br> SOUP <br> Ox Tail <br> Consomme <br> FISH <br> Broiled Fresh Cod, Cream Sauce <br> Spanish Olives <br> Celery <br> BOILED <br> Corned Beef and Cabbage <br> Sugar Cured Ham <br> Beef Tongue, Tomato Sauce <br> ROAST <br> Young Turkey, Stuffed, Cranberry Sauce <br> Sirloin of Beef, with Horse Radish <br> Loin of Pork, Apple Sauce <br> ENTREES. <br> Tenderloin of Beef, Larded, with Mushrooms <br> Croquettes of Chicken, with French Peas <br> Salami of Duck, Port Wine Sauce <br> Charlotte of Apples, American Style <br> GAME <br> Haunch of Black Bear <br> Mallard Duck, with Jelly <br> COLD DISHES <br> Roast Beef <br> Pressed Corned Beef <br> Boiled Ham <br> Chicken Salad <br> Potato Salad <br> VEGETABLES <br> Stewed Tomatoes <br> Boiled Cabbage <br> String Beans <br> Mashed and Boiled Potatoes <br> Sauer Kraut <br> Hubbard Squash <br> Mashed Turnips <br> PASTRY <br> Mince Pie <br> Cranberry Pie <br> Pumpkin Pie <br> Steamed Cabinet Pudding, Brandy Sauce <br> Angels Food <br> Lemon Jelly Cake <br> Vanilla Cream Kisses <br> Macaroons <br> DESSERT <br> Lemon Water Ice <br> Charlotte Russe <br> Pecans <br> Almonds <br> Brazils <br> Filberts <br> Dates <br> Figs <br> Layer Raisins <br> Appls <br> American Cheese <br> Oranges <br> Japan Tea <br> English Breakfast Tea <br> Java Coffee <br> CARDS AND WINE LISTS FURNISHED BY WAITERS <br>