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Dunlap House, Easter menu, pages 1-2

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men001605-002
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Dunlap House, Easter menu, April 13, 1884
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Menus: The Art of Dining
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PAGE 1 <br> <br> <br> Easter Greeting <br> <br> <br> May the glad dawn <br> Of Easter worn <br> Bring holy joy to thee! <br> <br> <br> May the calm eve <br> Of Easter leave <br> A peace divine with thee! <br> <br> <br> May Easter day <br> To thine heart say <br> “Christ died and rose for thee!” <br> <br> <br> May Easter night <br> On thine heart write <br> “O Christ, I live to thee!” <br> <br> <br> - ANON <br> <br> <br> PAGE 2 <br> <br> <br> Menu <br> <br> <br> Radishes <br> Lettuce <br> Puree of Chicken a la Princess <br> <br> <br> Fillets of Sea Bass, Italian Sauce <br> SPANISH OLIVES <br> <br> <br> Sherry Wine <br> <br> <br> Roast Turkey, Cranberry Sauce <br> Mallard Duck with Dressing and Jelly <br> Short Ribs of Beef Brown Potatoes <br> Sirloin of Beef with Horseradish <br> Loin of Mutton <br> <br> <br> Boiled Leg of Mutton, Caper Sauce <br> Boiled Ham and Tongue <br> <br> <br> Boned Capo with Truffles <br> Small Patties of Oysters, Shell Paste <br> Calves Brains in Paper Cases <br> Queen’s Fritters with Powdered Sugar <br> <br> <br> CHICKEN SALAD <br> LOBSTER SALAD <br> Baked Sweet Potatoes <br> Mashed Potatoes <br> Stewed Tomatoes <br> New Green Peas <br> Asparagus in Cream <br> Spinach <br> <br> <br> Sago-Apricot Pudding, Cream Sauce <br> Cherry Pie <br> Lemon Pie <br> Strawberry Short Cake <br> <br> <br> CHEESE <br> <br> <br> St. Julien <br> <br> <br> Boston Cream Puffs <br> Boiled Chocolate Custard <br> Sliced Pears with Cocoanut Cake <br> Charlotte Russe <br> Strawberries with Cream <br> Vanilla Ice Cream <br> <br> <br> Fruits <br> Assorted Cake <br> Coffee <br> <br> <br> DUNLAP HOUSE <br> ALEX SMITH, PROP. <br> <br> <br> Jacksonville, Ill. <br> April 13th, 1884 <br>