The Practical Hotel Steward

Apple Asparagus Assorted cake Baked berries bill of fare Boiled bone bottles bread breakfast Broiled Burgundy butter buying carve catering Celery cent Champagne Charlotte Russe Chat cheese chef chicken Chocolate chops clams Claret Coffee Cold color Consomme cook Crackers croquettes Cucumbers dining room dinner dishes Eggs entrees ENTREMETS fish fork French French fried fresh Fried fruit grapes Green turtle guests headwaiter HOTEL MONTHLY ice cream jelly kitchen lamb Lettuce Lobster Mashed potatoes Mayonnaise meal meat menu Milk MOET & CHANDON Mutton Neapolitan ice cream Olives onions oysters pantry Pickled plate Pontet Canet Pork pounds pudding PUNCH Radishes ribs Roast beef rolls Roquefort cheese salad salt sauce Sauternes served Sherry Sirloin Sirloin steak Sliced tomatoes soup sparkling wines spoon steward Stewed storeroom String beans sweet Sweetbreads tenderloin tenderloin steak toast tongue Turkey Veal vines wine