This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Oat Meal and Grits with cream.
Croaker Redfish Courtbouillon.
Salt Fish with Cream.
Broiled, Raw, Stewed and Fried Oysters.
La Tour Blanche.
Breakfast from 6 to 9:30 Dinner from 1 to 3 Supper, 6 to 9.
Breakfast on Sunday, 8:00 to 10:30 Dinner " " 2:00 to 4:00 Supper " " 6:30 to 9:00
Dishes ordered not on this Bill will be charged extra.
The third breakfast bill shows another style. It is the winter breakfast bill of a large New Orleans hotel, one of the best in the South, printed a thousand at a time and showing a rich variety, but yet has two blank lines left to write in any novelty or fresh acquisition from the markets. The list of breakfast wines accords with the customs in that part of the country.
Tea. Coffee Chocolate Shells Hominy.
Oatmeal mush Hot rolls Dry and Cream toast.
Codfish hash Fried oysters.
Stewed oysters Broiled salt mackerel.
Sirloin steak Bacon Mutton chops Veal cutlets.
Venison steak Pickled tripe.
Liver Sausages Ham.
Pickled pig's feet.
Mutton chops, breaded, tomato sauce.
Stewed tripe Stewed chicken.
Veal cutlets, breaded, tomato sauce.
Corned beef hash Fried hominy.
Fried Indian meal mush.
Stewed kidneys Fried bananas.
Boiled Fried Scrambled Poached Omelettes.
Hashed browned Hashed, with cream.
Baked and fried sweet.
Gridle cakes Buckwheat cakes.
The fourth is the breakfast bill of one of the finest winter resort hotels in Florida, under northern management. This is a stock bill of fare, printed a thousand at a time, but has a style of its own and is devoid of notices or any extraneous additions.