"Baker Hotel" Menu Page: 3 of 3
1 paper menu : 10 x 6 1/2 in. 3 pagesView a full description of this text.
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A La Carte Selections
RELISHES SALADS
Olives, Ripe, Green or Stuffed ... 20 Head Lettuce ---......--............. 25
Melon Mangoes 2. Lettuce and Tomato ..----.....---...
.... 30
Celery ........ ...... ...... 20 Tomato, Mayonnaise .......... ... ... .. .. 30
Sweet Pickles, Dill Pickles, India Relish o, Asparagus, Mayonnaise . ......... ..... ...... 35
Radishes -.........-..---
15 Lettuce and Egg ..........-...-.... ... ........... ................30
APPETIZERS Combination .
........................ .......................35
Fruit or Grapefruit Cocktail .. 25 Potato with Egg 25
Shrimp Cocktail ............. 35 Tomato Stuffed with Chicken or Crab-Meat........ 60
Fresh Crab-Meat Cocktail ......40 Fruit alad-
--......................
4045
.Ltobster uioc tail .................... ... .. ... ..................... .......... .... 6
Lobster Cocktail
----
50 Chicken 60
Crab-Meat --.--------........
. ....-
. .--
------......65
IMPORTED SARDINES, HERRING, MACKEREL Tuna Fish, Mayonnaise .......-".......... 50
Boneless French Sardines ............50 Red Salmon, Mayonnaise ..............-.....
55
Amieux Freres; in pure olive oil ....................... 50 Shrimp ..............--......... ................ ...... . ..... 55
.. " in pure olive oil and lemon 50 Thousand Island ...-
....--..-...--....-..-......__.-.
15
a la Tomato ..........-.....-........ 50 Mayonnaise ......... .-....... .............10
Individual Norwegan Sardines...................40 Roquefort Cheese Dressing .......-.-..-..._.. ... 20
French Marinade Mackerel ...... ................. 50
Bismark Herring ......... ........................... 45
Filet of Anchovies ....................45 FRUITS
Russian Caviar ......... ......................... .... ... ...85 25
, Italian Antipasto _... ......................... ..................60 Sliced Banana with Cream ..g.s........ ................ 25
%4 c~rip~ye^^C~rk~c*" *_".-"-""" "**Sliced Oranges .........-...... ......................... ...20
STEAKS, CHOPS, ETC. Half Grapefruit ............. .. . 20
Pepper Sirloin Steak ...-..-........... ....... .......
Grilled Filet Mignon, Marrow Sauce.......-... 90
K. C. Sirloin Steak .................................... 1.00 PRESERVES
Tenderloin Steak . ....... .. . ...9.0.. .90
Club Steak ....................... ..... .......... ... 75 Preserved Peaches, Pineapple, Apricots or
Strawberries , 25
Baby Beef T-Bone ..................................................1.0025
Lamb Chops (1) 40, (2) .....7..--.. ................ ..... 70 Strained Honey ..........-.................. 20
Pork Chops (1) 35, (2) ..,............. 60 Preserved Figs, Ind ..0....0.....-................... 30
Mutton Chops (1) 35, (2) ............... 70
Ham or Bacon ............. ...................... 35
HamSteak--------5 CHEESE
Ham Steak -....-_.........,............................ 65
Virginia Ham Steak ................-9....... 90 Swiss .---.------.
---. -
30
a Breaded Veal Cutlet, Tomato Sauce.............. 50
Am erican---
-
-
---
---
----
----------25
U Fried Calf's Liver with Bacon............................. 50 merican ---.............................................................--25
Corned Beef Hash with Poached Egg..-.-.... 50 Pimento ....... ...25
* Pork and Beans, Boston Style................... 25 Roquefort, Individual .-.............. ... 35
;_ Spring Chicken, Fried or Broiled........
....85 Philadelphia Cream, IndividuaL.........-....... 35
COLD MEATS Individual Camembert, Imported. ....... _.. 35
Roast Beef .............. ..d ..................................60 Individual Edam .............. .. 20
Sliced Chicken .................... ..75
Smoked Ox Tongue ... ................ ................. 60
Roast Pork ..........-.....-..-................................ 55 GINGER ALES, BOTTLED WATERS AND
Spring Lanb .............. .......................... 60COLD DRINKS
0 Boiled Ham or Corned Beef..-....-.-..-.............. 55
0t Assorted Cold Cuts ......... ......... . ............ .. 75 Tea, per pot ..... .................... ............... .. ... 10
Potato Salad Served with All Cold Meat Orders Iced Tea, Glass -.....-.............-.......-...
10
SANDWICHES Postum, per pot -.............-... .........
.. 15
-
Stephen F. Austin DWICHESso...,.. ..,.Cocoa, per cup 10, Whipped Cream. .... ..15
Stephen F. Austin ........................ .C...a pr g . 2.5....
Club ... . ...............................Hf ....-
........2............ .5
Chicken-------
---
~~ 45~0 Half and Half . . . 20
Chicken .... .......................... ......---...... . . 40 Mik p.ottle . ..Z.10
Ham ~~.~I-III~ ll----
.--I~
.-~
~-.~----.--
-
-~~L-
~ -l 20 Milk, per bottle ....-,-.. .......10
Corned Beef-:::..:... -7r::::l"~..:..rZ::: 20 Butter Milk, per glass ..--------.... 10
Cor ned B eef 20 Coffee ............. . ............. ... . .. 10
Coffee ...... . .... . ...... 10
American Cheese
-
0 Anheuser Busch Ginger Ale, Pts .......... 40
Combination' Ham and Cheese G................. .. .... 0
T Fried Ham --F^^,,,,.,,,,.,,, in
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"Baker Hotel" Menu, text, 1929?; (https://texashistory.unt.edu/ark:/67531/metapth16346/m1/3/?rotate=90: accessed April 23, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Boyce Ditto Public Library.