. A lake tour to picturesque Mackinac; historical and descriptive . ver operated from the upper deck, thus rendering either com-partment water tight. Special permission was required to usethese compartments connected. It will at once be seen thatthis arrangement relieves the upper saloons from all odors of thekitchen, noise of rattling dishes, inconvenience of cumbersomefurniture, and the rushing about of numerous attendants. It requiresbut little observation here to realize that discipline and a strict to details is the key to the successful and quiet working of everydepartment, wh
. A lake tour to picturesque Mackinac; historical and descriptive . ver operated from the upper deck, thus rendering either com-partment water tight. Special permission was required to usethese compartments connected. It will at once be seen thatthis arrangement relieves the upper saloons from all odors of thekitchen, noise of rattling dishes, inconvenience of cumbersomefurniture, and the rushing about of numerous attendants. It requiresbut little observation here to realize that discipline and a strict to details is the key to the successful and quiet working of everydepartment, while an excellent rule of the Company forbids anyemployee from soliciting fees. Dismissal from the service follows anydisregard of this rule, and in fact any inattention to guests if reportedto the steward receives immediate notice. The meals, which are unsurpassed in quality and quantity, in-clude all the luxuries of the season, and are offered at a price whichbarely meets the outlay. They are all served by a bill of fare equal tathat of any first-class hotel. 60. A Lake Tour to Picturesque Mackinac STEAMER CITY OF MACKINAC. WEDNESDAY, AUG. 15, 83. BILL OF FARE. DINNER. SOUP. Mulligatawney. Cream of Barley, a la Royal. FISH. Baked White, Claret Sauce. Fillets of Mackinac Trout, German Sauce. COLD , Pickled. Beef Tongue. Pressed Corned Beef. BOILED. Chicken, Egg Sauce. Leg of Mutton, Caper Sauce. Sugar Cured Ham. Corned Beef and Cabbage. ROAST. Spring Lamb, Mint Sauce. Mutton, Brown Sauce. Turkey. Rib of Beef, Brown Sauce. Roast Pork, Apple Sauce. ENTREES. Salmi of Duck, with Olives. Maccaroni, with Cheese, Chicken Salad. Mince of Veal, with Poached Eggs. Pineapple Fritters. Pork and Beans, Boston Style. VEGETABLES. Potatoes Mashed. Green Peas. Green Corn. Tomatoes. Squash. New Beets. Potatoes, Boiled. RELISHES. Sliced Tomatoes. Chow-Chow. Mixed Pickles. Horse Radish. Worcestershire Sauce. Lettuce. Tomato Catsup. PASTRY. Apple Pie. Lemon Pie. Whortleberry Pie. E
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Keywords: ., bookauthordetroita, bookcentury1800, bookdecade1880, bookyear1884
