The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-02-20
Colonel Boies.
A CHOICE MENU.

A CHOICE MENU.
The kind of cuisine that the new
clubs chef can supply is indicated in
this menu of deectables which COM
prised the dinner:
Blue Points, Half Shell.
Consomme Printaniere Royal
Olives. Radishes. Plain Celery.
Sailed Almonds.
Red Snapper oyster Sauce.
Cucumbers.
Saddle venison. Currant Jelly.
Peas. Parsenne Potatoes.
Timbals of Chicken a la Nilleroy.
Terrapin a la Maryland Roman Punch.
Canvas Back Ducks.
Tomato Stuffed with Celery Mayonaise.
Fried Hominy.
Bararvise la Parisienne.
Sauce Maraschino.
Fruit Coffee.
No description would adequately por-
tray the floral beauty of the room in
which the dinner was served. The CEN
ter of the table was occupied by an
immense centerDiece of red tulips and
white lilacs, while in the window lodges,
inches and corners and on the wall
settees We're 'cinirarias, daisies, tulips
and hyacinths. SmilaX was used on
the table and wound about the wall fix
lures. .,... ..-
THE CLUB OPENING.
The Scranton club begins it's life with
nearly $50 members who represent the
city's best and most substantial busi-
ness and professional elements. Nee
essarly they are nearly all men of
means who can afford to maintain a
club on a par with some of the best
even in New York city and Philadelphia
in point of service and equipment
though on a smaller scale of course. In
no manner is it lacking in any OF
those particulars which are usually in
cluded in business mems club of quail
ity and tone.
The rooms occupy the whole of the
seventh and half of the eighth floors
The seventh floor contains the office
opening directly from the elevator
landing; a billiard room with three
tables, buffet and card rooms at the
rear and lounging parlor and a large
dining room at the front. On the upper
floor and occupying all but the rear anG
part of the alley side is the library
dining room for ladies and theil
escorts and the kitchen and the small.
Ell rooms that are connected with the
culinary department.
FURNITURE AND FURNISHINGS
The furniture is all of OAK
trimmed with red and green leather
and tapestry. Polished quartered Eng.
lish oak is the material of the vain.
| scoting, doors, private stairway ant
other woodwork. Fireplaces of mosaic
| construction and of immense proper.
| q rf
main dining room.
| What is expected to be a popular fea,
ture is the ladies' dining room. 1t is 6
| costly apartment on the eighth flool
reached from either the main or eight
elevator landing without making it nee
essary to pass through any of the clul
apartments. A maid will always be OF
duty in the ladies' rooms
| George O'Neil, the steward is an eX.
| perienced man and has been here sew.
eral weeks engaged in preparing fol
| the opening. Under his direction there
| are three walters and four desk boy:
| who have been attired in the regulation
| livery and chef and two assistants.
Besides the directorate the club Off
! GERS are: House committee--J. Ber
| Dimmick, chairman; T.. L. Fuller, II
| w. Kingsbury H. p, Simpson and w. T
| Smith; committee on admissions-Hen
ry Belin, jr, chairman; A. II. Christy
j. ]. Jermyn, w. Fl. Jessup, jr., o. S
| Johnson, Luther Keller, Captain w. A
May, f. L. Platt, John Simpson ant
l.. A. Watres.
At next Saturday nights reception
the board of trades rooms will be util
| lied and the large assembly hall uset
for dancing, A lunch will be served
and there will be music by Bauer!
orchestra. During the week each mem
Der will furnish the committee on ad
mission with the names of his intended
guests and invitations will be ISSUED
| by the committee.