Word: fishing
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Dates: during 1890-1899
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...president of the class appoint six men to form with himself a committee of seven, which should have entire charge of the arrangements for the dinner. This committee has been appointed as follows: Malcolm Donald, chairman, P. Jaffray, J. B. Holden, W. H. Conway, G. D. Marvin, H. H. Fish and C. W. Dayton...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Ox-tail a l'Anglaise. Fish: Escalloped Oysters, Boston style. Joint; Boiled Turkey, Celery Sauce. Roast Rib of beef. Entree: Veal fricassee with peas. Macaroni aux tomates. Vegetables: Stewed Corn and Potatoes. Dessert. Cream Cakes. Coffee. First class board. Club room and tables...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Paysanne. Fish: Cod, gratine a la Creme. Joint: Broiled Chicken. Entree: Veal Cutlets a la Neapolitaine. Vegetables: Marrow Squash and Potatoes. Dessert: Indian pudding, Pies. Coffee. First class board. Club room and tables...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Puree de tomates, au riz. Fish: Halibut a la Tartar. Joint: Roast Chicken, Giblet sauce. Entree: Epigrames of lamb a l'Italienne. Vegetables: Marrow Squash and Mashed Potatoes. Dessert: Omelette aux confitures. Coffee, First class board. Club rooms and tables...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Puree of peas aux croutons. Fish: Oysters, roast on toast. Joint: Roast Beef. Entree: Turkey hash with dropped eggs. Vegetables: Stewed tomatos, Delmonico potatoes. Dessert: Rice pudding. Coffee. First class board. Club room and tables...