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Show WHAT THEY HAD TO EAT. Lovers of good things to cat. as -woll as cooks and housewives generally, will be interested in knowing what they had to cat in the great coronation dinner din-ner at Guild Hall in Loudon, following tho exorcises of crowning the king and queen. Wo reproduce accordingly firom tho New York Tribune the menu, as well as tho rfdornments on the table and in the room, as follows: 'T saw the card for tho Guild Hall coronation coro-nation dinner." says a letter to tlio Berlin Ber-lin Post. "The portraits of tho royal couple, the coats of arms and othor flccoratlons of artistic dealsn In Rolrl and the list of those who wore present are all very InlerostliiFr. So, also, is the musio profrramnio. which Includes Sullivan. Sulli-van. WaRner, Weber, Tschalkowsky and Debussy. But what is of more value on a dinner card Is a list of what there Is to oat and drink. This Is what tho poor quests had to kcI alonpr with: Clear Turtle. Filets of Trout, Imperial Sauce. Lobster Mayonnaise. Mould of Douphs, OranRo Salad. Lamb Cutlets and Peas. Baron of Beef. Salad Capons Stuffed With Ham. Hot Quails. Prawns In Jelly. Maltoso Jelly. Vanilla Cream. Fruit Salad. French Pastry. Ices. Wafers. Desert: Strawberries. Pines. Melons. Punch, Sherry "Trafalgar." Marcobrunner 1900 "Delnhard." Berncusteler Doctor "Delnhard." Champagne Veuvo Clicquot 1904. Chateau LafUte 1S93. Port. Liqueurs. Mineral Waters. Courvolslor's Napoleon Brandy (SO years old). The man who faithfully went through that menu and was able to get home unaided, un-aided, has a heroic stomach and steady head. |