Columbia, menu, pages 3-4

PAGE 1 <br> <br> <br> NEW YORK COUNTS <br> <br> <br> GREEN TURTLE, au Madere <br> CONSOMME a l’Empereur <br> SALTED ALMONDS <br> TABLE CELERY <br> <br> <br> BROILED SPANISH MACKEREL, Maitre d’Hotel <br> DRESSED LETTUCE <br> POTATO CROQUETTES <br> <br> <br> SADDLE OF MUTTON, Sauce Soubise <br> <br> <br> ROAST RIBS OF PRIME BEEF <br> TURKEY, Oyster Dressing, Cranberry Jelly <br> DOMESTIC GOOSE, Apple Sauce <br> <br> <br> DEVILED CRABS EN SHELL au Gratin <br> BREAST OF CHICKEN, a la Bearnaise <br> SWEET BREAD PATTIES - Supreme <br> <br> <br> PAGE 2 <br> <br> <br> Curacoa Punch <br> <br> <br> QUAIL ON TOAST - Venetienne <br> WATER CRESS <br> <br> <br> CHICKEN SALAD <br> PATE DE FOEI GRAS <br> <br> <br> MASHED POTATOES <br> BAKED SWEET POTATOES <br> FRENCH PEAS <br> ASPARAGUS <br> SUGAR CORN <br> <br> <br> GERMAN PLUM PUDDING, Brandy Sauce <br> MINCE PIE <br> ORANGE CREAM PIE <br> <br> <br> ASSORTED CAKE <br> TUTTI FRUITTI ICE CREAM <br> MACEDONIAN FRUIT <br> CHARLOTTE RUSSE <br> <br> <br> FRUITS IN SEASON <br> CONFECTIONERY <br> SWEET CIDER <br> MIXED NUTS <br> LAYER RAISINS <br> CHOCOLATE <br> COFFEE <br> Bent’s Wafer Crackers and Edam Cheese <br>