The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1893-12-01
AT THE
Elaborate Spreads at All II Prin-
efnnI ETnafeIrieE.

cipaI HOsteIries.
All the hotels made a special effort yes
terday to entertain their guests hand
somely. and the dinners served were
enough to satisfy the most e~xacting cpl
cure.
The Denison served its dinner from $50
to s o'clock. and the great dining room
was well filed during the whole period.
The hotel was headquarters for the VIC
torious Purdue team, and the college lads.
with their sweethearts, were there in force.
The dinner was an elaborate one in four
teen courses, composed of blue points with
celery, Igreen turtle and imperial con-
somme soups with DeniSon rusks. young
onions, radishes and sailed almonds; Ken
nebec salmon, with potatoes and claret;
boiled capOn, toulouse style: roast beef,
with Yorkshire pudding. potatoes and as
sauce. with French peas, sweet potatoes
and stewed tomatoes; stewed terrapin
patties and sweet breads pique, with mush-
rooms; eggnog frozen; roast grouse, bread
sauce and currant Jelly; sardines and lob
ster salad; English plum pudding, mince
pie, Charlotte Russo. pumpkin pie, neapol-
raisins and fruits, Roquefort, Edam and
cream cheese, with coffee. The souvenir
menu cards were elaborate works OF art.
At ReiboId.s Inn.
Landlord Reibold's inn presented a fes-
tival appearance in honor of Thanksgiving
day. The coy rotunda and long corridors
were jammed with a well-fed throng from
early morning until long past the dinner
hour. No political convention ever pre-
scented a more animated appearance. 1t was
headquarters for the DePauw eleven, and
the ~vanquished rushers had the hotel
packed with hooters, including swarms of
fair daughters of DePauw, properly be-
decked with swapping yellow colors. 1t
required no small ingenuity to satisfy the
appetites Of those active, hot-blooded young
men and women, and the Bates chef was
equal to the occasion Two immense din
ners were served, one at noon and the other
at 6 p. m. Either menu would have done
credit to the Richelieu or Victoria at Chi
caSo, or the Gilsey or Waldorf at New
York. They incLded all the toothsome
daintieS from turtle soup to pate de foie
gras, from blue points and anchovies to
frontage de brie and cafe noir, with young
cochan chats pig), terrapin,, antelope,
pheasant, Chartreuse ice, and above them
all, his royal e~atableness, old king turkey,
wild and tame, crowned with chestnut
dressing and the nectar-tinted cranberry
epicure could not have grumbled, and, OF
course. Herr Reibold didn't His coun-
ter was rubicund and smiled a
wealthy greeting to every guest.
Mr.. Taggart's Feast at the Grand.
The Grand Hotel board fairly groaned
under a weight Of good things yesterday.
TIL dinner was a decided hit in point of
service and savories, and was enjoyed by a
number quite sufficient to keep it's MEM
DRY from corruption" The bill of fare ran
in an uninterrupted stream Of deliciousness
from blue points and their auxiliaries to
baked blue fish, roast beef. sucking pig,
young turkeys and fried frogs, with all the
v~ariegated sauces. dressings, etc, imagin-
able, with a sudden eclipse Of Roman punch,
out Of which fiuttered prairie chickens and
roast quail stuffed. There was then an on
slaught made by pies, buildings, creams,
cakes and fruits. There was not breath
ing room left after dinner at the Grand.