A Great Christmas Dinner

One of the great treats of the year was the Christmas dinner given at the Cook House by the genial host, E. F. McClure, at which a number of the newspaper fraternity of the city sat down and at which all the delicacies of the season were served. The meats for instance consisted of opossum, wild turkey, mallard duck, wild goose, quail on toast, black bear, domestic turkey, venison, lamb, sirloin roast, etc, and everything was enjoyed from the little neck clams down the well arranged menu. Everything was well cooked, and served in excellent style. Each guest was furnished with a menu card adorned with elegant holly and tied with dainty ribbons. Mr. McClure knows now to run a first-class hotel and get up a first-class dinner, and he does it. His Christmas dinners, this year and last, were not excelled by any of the high class Detroit hotels.