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Menu from the Trans-Canada Limited train from 1927 Canadian Pacific Railway Company. Dining Car Service 1927

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Full Text

 Canada iConfedeiation
1867 "1927
CHATEAU FRONTENAC
THE RAMPARTS
Chateau St. Louis
QUEBEC 'TRANS-CANADA LIMITED"
MENU
■9-
CHOW  CHOW   15
RELISHES
OLIVES   20
MIXED   PICKLES   15
J                                                           READY TO  SERVE
Sliced  Tomatoes 35
Sliced   Cucumbers
35
Radishes 15
Young  Onions  15
|                        Consomme,
Hot
or
Cold  25                                            Cream
of  Chicken  25
Broiled
or
Baked Whitefish, Espagnol 65
Fried Lake Trout, Parsley Butter Sauce 65
Lake Winnipeg Goldeyes 65
I       Pineapple Fritters, Maple Syrup 20
|         Small Buffalo Steak, aux Champignons 1.25
Roast Western Canadian Spring Lamb, New
With Browned Potatoes 95
Mint
Fricassee of Chicken 85
C. P. R.  Mixed  Grill 85
Sauce 85
Individual  Pot Baked  Beans  (Hot or Cold)
35
Saute of New Potatoes 30
j      French Fried Potatoes 25
Boiled or Mashed Potatoes
15
Spinach 20
New Turnips in Cream 20
!       Buttered   New  Beans
20
Asparagus,  Drawn Butter 45
Hot Tea Biscuits 15
Stewed   Tomatoes
20     !
Strawberries with Cream
35
Cantaloupe   (Half)   30
Tapioca Custard Pudding
20
Berry Pie 20, with Cream 30
[       Lemon Meringue Pie
20
Fresh Fruit
Jelly
with Whipped Cream
30
Ice Cream 25
Special Individual
Cake Service 20
COLD  DISHES,   SALADS,   ETC.
WITH   FRENCH   OR   MAYONNAISE   DRESSING
LAKE TROUT  MAYONNAISE   65
BEEF  75
ROAST  LAMB  75
OX  TONGUE  75
WITH   POTATO   SALAD   15   CENTS   EXTRA
CHICKEN   60
IMPORTED   SARDINES   SO
HAM   75
CHICKEN   80
COMBINATION    35
ORANGE   AND   GRAPEFRUIT   50
PINEAPPLE  COTTAGE   SALAD   35
HEAD   LETTUCE  35 LETTUCE  AND   TOMATO   35
THOUSAND   ISLAND   DRESSING   IO   CENTS
ORANGES    (ONE)    15
FRUITS
CHERRIES    25
BANANAS   (TWO   WHOLE)    25
SOUVENIR   COPY  OF THIS  MENU   CARD   IN   ENVELOPE   READY   FOR   MAIL NG   MAY   BE   HAD  ON   APPLICATION TO  DINING  CAR  STEWARD
"TRANS-CANADA LIMITED"
FROM  THE  GRILL
Buffalo  Sirloin  or Tenderloin  Steak,  Maitre  d'Hotel   1.50
Broiled or Fried Chicken  (Half)  1.25  (20 Minutes)
Sirloin Steak 1.50
Lamb Chops  (One 45,   (Two)  80
Bacon  (Three)  Strips 35,  (Six)  Strips 65
One Strip Bacon Served with Other Orders 15
Fried  Small   Steak  1.00
Broiled Ham 65
EGGS, OMELETS, ETC.
BOILED   (ONE)   20   (TWO)   35 SCRAMBLED   35 FRIED   (ONE)    20   (TWO)    35
POACHED  ON  TOAST   (ONE)   20   (TWO)   40
OMELETS:   PLAIN  45 TOMATO  OR  CHEESE 50,   JELLY   OR  SPANISH   SO
HAM  AND   FRIED   EGGS   65 BACON   AND   FRIED   EGGS   65
PRESERVED  FRUITS,  MARMALADE,  JAMS  OR JELLIES  25
(IN   INDIVIDUAL   JARS)
PINEAPPLE RASPBERRIES CHERRIES STRAWBERRIES
QUINCE JELLY BRAMBLEBERRY  JELLY CRABAPPLE JELLY
STRAWBERRY JAM RASPBERRY  JAM
ORANGE  OR   GRAPEFRUIT   MARMALADE
PRESERVED   FIGS  35
INDIVIDUAL  CANADIAN COMB   OR  STRAINED   HONEY   25
TOAST  15
BREAD AND  BUTTER SERVICE PER PERSON
HOT  ROLLS,  BROWN  OR  WHITE   15 WHITE.   BROWN   AND  RAISIN   BREAD   IO
RY-KRISP   HEALTH    BREAD    IO
CANADIAN    CHEDDAR
SWISS   "GRUYERE"
CHEESE WITH CRACKERS 25
KRAFT
LOAF
TEA, COFFEE,  ETC.
COFFEE, POT 20   (Served with Hot Milk or Cream)
INSTANT   POSTUM   20
INDIVIDUAL  SEALED   BOTTLE   MILK   15
NESTLES'    MILK   FOOD    25
ICED   TEA  25
"MACLAREN'S"    IMPERIAL
FRENCH   ROQUEFORT
TEA,   POT  20
COCOA,   POT   25
'HORLICK'S   MALTED   MILK"   20
ICED   COFFEE   25
FOR BOTTLED AND OTHER BEVERAGES SEE SPECIAL LIST
WAITERS ARE  FORBIDDEN TO ACCEPT OR SERVE VERBAL. ORDERS
PASSENGERS ARE REQUESTED TO INSPECT MEAL CHECK BEFORE MAKING PAYMENT, AND IN
CASE OF ANY OVERCHARGE OR UNSATISFACTORY SERVICE, REPORT THE MATTER TO THE
STEWARD   IN   CHARGE   OF  CAR   OR   TO
W.   A.   COOPER
MANAGER
Sleeping,  Dining, Parlor Cars,
Restaurants and  News Service,
1 d.w.      7-8      1-6-27.V. MONTREAL The Chateau St. Louis
IN 1620, on the hill where the Chateau Frontenac now stands,
in the city of Quebec, Champlain began to build a tiny fort,
which was later called fort St. Louis after Louis the Just,
then King of France. Champlain built a larger fort on the same
site in 1626. The English took Quebec in 1629, and this fort
was the headquarters of Sir David Kirke until 1632, when the
Treaty of St. Germain-en-Lay e restored Quebec to the French.
In 1633 Champlain again became Governor of New France,
living in Fort St. Louis until his death inside its walls in 1635.
The next year Montmagny, his successor, rebuilt the fort of
stone, and in 1647 the first Chateau St. Louis was erected within
the new walls.
One after another, the Governors of New France came to dwell
in the little Chateau, and until the English regime began, this
was the centre of the official and social life of French America.
Laval, Jolliet, Marquette, LaSalle, d'Iberville and a hundred
other great figures of those days of romance passed in and
out its doors. In the main hall in 1690 the aged but still fiery
Frontenac told Phipp's envoy who came with the demand for
the surrender of Quebec that the guns of Fort St. Louis would
answer his master.
Frontenac commenced to rebuild the fort in 1693 and the Chateau
in the following year, adding to it a second story and a wing.
This second Chateau St. Louis was completed in 1700, two years
aftet Frontenac's death. Some years later another wing was
built, and except for minor repairs, the Chateau remained as it
was until the English took permanent possession of Quebec in
1759. Murray repaired it in 1764 and occupied it for the rest
of his term as Governor. It was further restored in 1786, and in
1811 a third story was added. Then it became known as the
New Chateau to distinguish it from Haldimand Castle, which
had been built in 1784 on a site quite close to it. In January,
1834, the Chateau St. Louis was destroyed by fire. Lord Durham
levelled its ruins in 1838 and on the edge of the rock built a promenade which was afterwards incorporated in Dufferin Terrace.
In 1892, on the hill where Champlain built his tiny fort two
hundred and seventy-two years before, the Canadian Pacific
built the Chateau Frontenac in a charming old French style in
keeping with the glorious traditions of the site. Today the
Chateau Frontenac is many times as large as then, but there
still lingers about its lovely rooms and halls the memories of
the lords and ladies of the Chateau St. Louis.

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