The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1899-01-02
THE NEW YEARS DINNERS
The Good Things That People
Had to Eat.
ALL SORTS OF OELICACIES
The Hotels INC Restaurants Provided
Wen for Their Patrons Yesterday.
The Fine Menus OF the Mon
tana and the Island.

New Years day. 1899. was ushered In
in Anaconda in a very quiet manner.
Not for years has the advent OF the
new year been so quiet IA IL was this
year. IL Is true that there were a few
shots fred in welcoming 1899. but they
were very few. Some Of the whistles
OF the Industrial plants about the city
blew. as usual. when the clock hands
indicated the hour of II. Some people
this ~year-there are always some-got
beastly drunk in dishonor of the occas-
ion, but confined their hilarity to the sa-
looms. Contrary to the usual custom.
the streets were practically deserted
after IL o'clock yesterday morning.
Yesterday the day was observed In
an appropriate n There were
special services at many OF the
churches. which were well attended.
The regulation New Years dinners
were eaten. and altogether the day
passed OH quietly and peacefully.
The menus at the hotels were elabor-
ate affairs, many Of the diners declar-
ing that. In variety and excellence. tie
bills were superior to those offered the
guests or Christmas. At the Montana
hotel, there was a more than usually
fine menu. The good things offered
for New Years dinner at Anaconda's
leading hotel Is shown in the follow
ing, which Is a copy Of the menu:
Sunday. January 1. 1899.
Blu Points. Little Necks.
Celery.
Canapes Berne.
Consomme. Printaniere Royal.
Sailed Almonds.
Cream Columbia. Aux Quenelles.
Soup Sticks.
Planked Whftefsh, Maryland.
Pomp. Dauphine.
Lettuce. Stuffed Olives.
Boiled Capon, Oyster Sauce
Sliced Tomatoes. New Green Peas.
Ribs of Prime Beef, au Jus
Bitter Root Turkey. Chestnut Dressing.
Cresta Blanca Riesling.
Cranberry Sauce.
Steamed Fresh Lobster. Maitre d'Hotel.
Broiled Golden Plover on Toast.
New String Beans.
Victoria Punch.
Breast of Prairie Chicken,
Hominy Fritters.
Chateau La Rose.
Haunch of Bear. Raspberry Jam.
Fresh Shrimp, au Mayonnaise
Snow Pudding, Vanilla Sauce.
Apple Pie. Lemon Custard Pie.
Nesselrode Ice Cream.
Charlotte Russo.
Assorted Cake. Water Crackers.
Fruit. Nuts.
DeBrie and Neufchatel Cheese.
Coffee.
AT the Leland the menu included
these delicacies:
Hors d~'oeuvres.
Lettuce Salad. Pickles
Olives. Celery. Radisnes.
Soups.
Bouillon de Celeri. Clear Green Turtle.
a PAmericaine.
Fish.
Brook Trout.
Saumon a la Sauce Genevaise.
Entries.
Cases of Flowers a la Dumanair.
Lamb Cotelettes a la Reform
/, Filets Of Beef Piques a la GODDARD.
Spring Chicken Ssute a la Chasseur'
!, Apples a la Duchesse
}, Joints.
: Sirloin of Beef su jus.
Ribs of Pork a lEspagnole.
Young Turkey with Dressing. n
/, ry Sauce.
Ham, Champagne Sauce.
: Haunch of Venison. Currant Jelly.
= Vegetables.
Boiled and Mashed Potatoes.
|. Spinach.
Petit Pois. Mushrooms
Sweet Peas.
Roast Game.
Black Duck, Currant Jelly.
: Quail on Toast. Bread Sauce Cressoi
Truffie a la Gelee.
Salads.
Iettucc. Beets. Potatoes
q. Salade Russo. Chicken.
y Lobster.
: Entrements.
= English Plum Pudding, Brandy Saucc
Deep Dish Apple Pie with Cream.
!. Charlotte Russ,
!, Cell au Champagne.
l. vanilla Ice Cream
:, Dessert.
n Claret. Cheese. care MOI
u Fruits.
. At the other hotels and at the restau
a rants the finest of everything was sery
" ed the guests in the greatest abund
:, ance.