Regarded as reading matter a bill of fare may not have very strong claims upon the attention, but as showing what need the restaurateur has of extensive acquaintance with the markets and of ways and means of keeping a vast number of articles in good condition when secured, the grand bill of fare here shown must prove an object of lasting interest. Merely as a list of dishes for the composition of bills of fare it will be found useful; as a list of prices charged where prices are the highest it will serve to brace up the timid ones who don't know how to charge. Two dollars and a half, it must be admitted is a good " live and let live " price for a beefsteak - see the list of " Dishes to Order." A portion of the price of every dish in this place was needed, however, to pay for the music of Gilmore's band playing outside.

Manhattan Beach Hotel

Guests will please Pay their Checks to the Waiters, and see that Prices charged correspond with those on Bill of Fare.

Bill Of Fare. Shell Fish

Little Neck clams on half shell..................25

Clams, stewed...................................40

" fried......................................40

" fritters...................................40

Clam, roasted....................................40

" Little Neck, roasted.......................50

" steamed....................................40

Plain lobster.....................................40

Soft shell crabs..................................50

Soups

Consomme......................................25

Clam chowder...................................25

Printanier Royal................................35

Mock Turtle....................................40

Fish

Baked bluefish, wine sauce...............45

Eels, tartar sauce................................50

Striped bass, broiled.............................40

Bluefish " .............................40

Sheepshead " .............................50

Fresh codfish " .............................40

Fresh codfish, hollandaise.......................50

Boiled sheepshead, hollandaise...........60

Connecticut River salmon broiled................50

Spanish mackerel " ................50

Blackfish " ................40

Sea bass " ................40

Filet of sole, tartar or tomato sauce..............50

Boiled

Leg of mutton, caper sauce......................50

Corned beef and cabbage........................45

Ox tongue with spinach.........................45

Turkey with pork...............................60

Chicken, Florentine sauce.......................75

Roast

Ribs of Beef.....................................40

Lamb, mint sauce................................50

Spring turkey....................................60

Spring chicken with cresses, whole............150 half................75

Ham glace, champagne sauce...................50