Alpena weekly argus. [volume] (Alpena, Mich.) 1871-1893, 1883-08-01
City OF Cleveland's Bills Of Fare.

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believer in that maxim, and has de-
termined that the many persons who
patronize that popular steamer. shall
have pleasant remembrances of then
trip on that craft, judging by the
bills Of fare, from which the passen
gers select what they desire TO satisfy
the cravings of the inner man, caused
by the exhilerating breezes of Lake
Huron.
Breakfast commences at seven in
the morning and lasts till nine, and
the passenger who has been imbibing
the appetising morning breezes at the
rate of sixteen or eighteen miles pei
hour, on the forward deck, is both
ready and anxious for the signal that
summons him to the fray. The dining
saloon is under the main deck, in the
after part of the vessel, to which you
enter by broad and winding stairs
The room is large; is partly below
the surface of the water, and is lighted
by bulls-eye lights in the sides of the
hull. Being seated at one of the
many tables, you pick up breakfast
bill of fare, while an attentive waiter
patiently waits until you make your
selection. Let us go over the list and
see what there is. First comes coffee,
English breakfast tea and green tea,
and if there is touch of dyspepsia
in your stomach, you will order oat-
meal or cracked wheat. If broil is
desired, there is beefstake, mutton
chops, and sugar cured ham. If these
do not suit your fancy, you can order
pork sausage, veal outlets Dreaded or
plain, fresh fish, and calf's liver with
salt pork. If your appetite is not
strong enough for meats, you can
order eggs, either boiled, fried or in
the shape of an omelette. If inclin-
ed to stew, there is mutton, chicken
and kidneys. Potatoes are served in
three styles-Saratoga fried, stewed
or Lyonaise. Many travellers desire
hot bread, etc, for breakfast, and the
bill of fare gives them the privilege
of ordering either hot rolls, coffee
cake, corn bread, soda biscuits, dry
toast, butter toast, milk toast, and
batter cakes, and the latter can be
ornamented with maple syrup or dia-
mond syrup. Then there are white,
Graham, Boston brown bread and
crackers. From the above list you
certainly ought to be able to securely
fortify yourself against the assaults
of hunger for the next few hours.
AS noon begins to draw near, the
hunger freighted breezes have made
extensive ravages on your breakfast,
and you are somewhat impatient for
the sweet-toned dinner bell-provided
of course that Mr.. Seasickness has
not introduced his unwelcome pres
ence to you and imperatively insisted
on receiving your whole attention.
In such condition the dinner bell
has no attractive sounds for you. If,
however, you have escaped the hor-
rors of seasickness, you quickly obey
the dinner call, and commence a study
of the dinner bill of fare, which is
frequently changed so as to include
the dishes of the season, and also to
provide variety. OF course you COM
mence with soup, and for this par
ticular dinner, there is mock turtle
soup. Then comes baked white fish
with tomato sauce, or boiled trout
with egg sauce. If you prefer cold
meats, there are roast beef, sugar
cured ham, and tongue. If you are
a married man you will probably de-
cline tongue, as you get enough of
that at home. If you desire boiled
meats, you have the choice of leg of
mutton with caper sauce, ham, or
corned beef and cabbage. In the
shape of roast you can order rib of
beef with brown sauce, turkey, or
spring lamb with mint sauce. Of
course you are fond of vegetables and
the variety to choose from consists of
potatoes mashed, green peas, squash,
stewed tomatoes and potatoes boiled.
Under the head of "entrees" you can
have pigs feet, pork and beans, spiced
chicken salad, timbals of maccaroni,
rice croquettes, and tomato sauce. To
enable the epicure to relish his re-
past, there are sliced tomatoes, chow
chow, mixed pickles, horse radish,
Worcestershire sauce, cucumbers and
tomato catsup. Being satisfied with
the substantials, you are ready for
the pastry, and you can have apple
pie, lemon pie, custard pie, or whortle-
berry roll with cream sauce, and in
the confectionery line, the bill of fare
gives charlotte russo, lady fingers,
pine apple meringues, gold and silver
cake, and strawberry ice cream, and