The Breakfast Bill Of Fare
Description
This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The Breakfast Bill Of Fare
The common custom is to print the breakfast and supper bills in advance, perhaps a thousand at a time, and endeavor to have every dish that is named each morning or else mark it off. Where the hotel keepers and stewards are progressive and the additional expense of printing is not an obstacle a newly corrected bill is printed for every meal and a smaller list is sufficient, there always being something fresh to expect. Comparatively few of those who have had experience with the dinner bill and its daily changes have had much practice in changing the breakfast and supper lists, and many will find it hard to think of new dishes to change with, and for their convenience a list of suitable dishes is given in the pages following these example bills.
Pea Body Hotel. Breakfast
Fruit in Season Oat Meal Cracked Wheat Grits.
Fish
Fried or Broiled Fresh Fish.
Boiled or Broiled Salt Mackerel.
Broiled
Sirloin Steak, Plain, with Onions, Tomato or.
Ham Bacon Calves' Liver Tripe.
Fried
Veal Cutlets, Breaded Kidneys.
Ham Sirloin Steak, with Brown Gravy.
Calves* Liver, with Salt Pork Corned Beef Hash.
Hamburg Steak Mush Sausage.
Stewed
Mutton Kidneys Tripe.
Eggs
Fried Boiled Poached.
Shirred Scrambled Omelets, Plain, with Parsley, Cheese, Onions or Jelly.
Cold
Corned Beef Boiled Ham.
Potatoes
French Fried Stewed in Cream Lyonaise Boiled Saute.
Breads, Etc
French, Vienna, Cream.
French Rolls Graham Muffins Corn Muffins.
Toast Crackers.
Corn, Wheat and Buckwheat Griddle Cakes.
Syrup
Maple White Rock.
New Orleans Molasses.
Hours For Meals
Breakfast, 7-11. Dinner, 1-4. Supper, 6-0.
Sunday
Breakfast, 7:30-11. Dinner, 1:30-4. Supper, 6-9.
Children And Nurses
Breakfast, 7. Dinner, 1. Supper, 6
The first is from a hotel that prints a new supper bill every evening, but has this, its breakfast bill, stationary. Any hotel keeper or steward who may be in the act of choosing a form of bill for a new hotel or other beginning will find use for all the particulars of headings, hours for meals, notices and all such particulars which are much better shown than written about.
Breakfast
Fruit
Wheat Flakes Oat Meal Wheaten Grits.
Fish
Salt Mackerel Fish Balls.
Broiled or Fried Fresh Fish.
Broiled
Breakfast Bacon.
Fried
Ham Rasher of Bacon Tripe.
Stewed or Fried Pigs' Feet Stewed Kidneys.
Smoked Beef with Eggs or Cream.
Eggs
Boiled Fried Scrambled Poached on Toast.
Omelets, plain, with Cheese, Parsley and Jelly.
Cold Meats. Potatoes
Baked Hashed with Cream French Fried.
Bread, Etc
Corn Muffins Graham Bread French Rolls Toast Plain Bread.
Oolong and English Breakfast Tea Coffee Chocolate Cocoa.
Hours For Meals
Breakfast 7 to 9. Dinner 1 to 3. Supper 6 to 8.
Nurses And Children
Breakfast 7. Dinner 12:30. Supper 5:30.
An extra charge for dishes ordered not on the Bill of Fare.
The second of these bills is from a hotel that prints a new bill for every breakfast, making the changes on wheat flakes, cere-a'ine, hominy grits, graham farina, cracked wheat mush, rolled avena, and all the names which the manufacturers and merchants invent for such farinaceous wares; that is for the first line, and all the others are similarly changed, especially the styles of potatoes and breads and the entrees.
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