Word: boarded
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Dates: during 1890-1899
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...accordance with their usual custom, the Administrative Board will, upon petition, probably allow students who live at a considerable distance in the South or West extra leave of absence at the beginning of the recess to make up for the time needed for the journey home. At the close of the recess, however, all are required to register at the same time...
...Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Engl. Mutton Broth. Fish, Oysters, roast on toast. Joint: Broiled Chickens. Entree: Lamb hash on toast, Macaroni, gratine an fromage. Vegetables: Peas, Hashed browned and boiled potatoes. Dessert: Charlotte russe. Coffee. First class board. Club room and tables...
...French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soups: Fish Chowder, Consomme Julienne. Fish: Broiled Mackerel. Joint: Roast rib of beef. Entree: Breast of Lamb, tomato sauce. Vegetables: Spinach and potatoes. Dessert: Compotte of Peaches and Cakes. Coffee. First class board. Club room and table...
...from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Creme devolaille. Fish: Smelts a la Tartar. Joints: Roast Capon, Cranberry Sauce; Boiled leg of lamb, Mint Sauce. Entrees: Ragout de boeuf; Macaroni aux tomates. Vegetables: Cauliflower an gratin; Lyonaise potatoes. Dessert: Apple tarts. Coffee. First class board. Club rooms and tables...
...Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Mutton broth with barley. Fish: Oyster pate. Joint: Roast beef. Entree: Chicken Saute a la Marmgo. Vegetable: Peas and Potatoes. Dessert: Indian pudding. Coffee. First class board. Club room and table...