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Canadian Pacific Railway dinner menu from 1930 Canadian Pacific Railway Company. Dining Car Service 1930

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':-:-7y77:'y77yyyyy7m7':77
S--,:.S;:v;;SSgft.;;; ft-,;-ftft "ft:;-;:SS;'-%ft■ S;SS-ft:S-:SS:;S^SS;S;s;--;-;;:: 7~
GREEN  ONIONS   IS
CHOW CHOW   15
EVENING
A LA CARTE
RELISHES
CELERY  SO
OLIVES  20
FRUIT COCKTAIL- 35
CONSOMME JARDINIERE 30
SOUPS
FISH
RADISHES 25
MIXED  PICKLES   15
CREAM  OF TOMATOES 30
BOILED  PICKEREL,  CREAM  SAUCE 70
FRIED  LAKE TROUT,  TARTAR  SAUCE 70
BROILED  WHITEFISH,  LEMON  BUTTER 70
ENTREES,  ROASTS,,  ETC.
CHICKEN  FRICASSEE WITH   RICE 85
GRILLED   LAMB  CHOP WITH   FRENCH   FRIED   POTATOES  70
ROAST  SPRING   LAMB,   MINT  SAUCE 85
CHOPS, STEAKS, ETC.—FROM THE GRILL
BROILED OR  FRIED CHICKEN   (half)   1.25   (20   MINUTES) FRESH   MUSHROOMS ON  TOAST 75
RED  BRAND  SIRLOIN  STEAK   i .50 RED  BRAND  SMALL SIRLOIN  STEAK   1.00
LAMB CHOPS   (one)   45,      (two)   85 BACON   (3  STRIPS)   35,      (6  STRIPS)   65
BACON  AND  EGGS 65 CALF'S  LIVER  WITH   BACON  75 BROILED  HAM   65
HAM   (HALF  CUT)   WITH   I   EGG  55,   WITH   2  EGGS  65 COUNTRY SAUSAGES  60
(Strip of Bacon served with other Order 15, or Individual Mushrooms 25)
INDIVIDUAL  POT OF  BAKED  BEANS   (HOT  OR  COLD)   35,   WITH  TEA  BISCUITS  SO
BOILED   (ONE)   20.   (TWO)   35
SHIRRED  40
OMELETS:—PLAIN  45
EGGS,  OMELETS,  ETC.
SCRAMBLED  35 FRIED   (one)   20,   (two)   35
POACHED  ON TOAST   (one)   20   (two)   40
TOMATO  OR  CHEESE 50 JELLY,   BACON  OR   HAM   60
VEGETABLES
BOILED   NEW  POTATOES  30 MASHED  POTATOES  20
FRENCH   FRIED  POTATOES  25 SUGAR  CORN   20
FRESH   ASPARAGUS ON  TOAST,   DRAWN  BUTTER  50
HASHED  BROWNED  POTATOES  25
CAULIFLOWER,  CREAM   SAUCE  20
FRESH  SPINACH  20
COLD DISHES
ASSORTED  COLD   MEATS  WITH   POTATO  SALAD  90
ROAST  BEEF  75 PRESSED  OX  TONGUE  75
ROAST CHICKEN  85 SPRING   LAMB,   MINT  SAUCE  75
ASPARAGUS VINAIGRETTE 50
(With Potato Salad 15 cents Extra)
HAM   75
SARDINES  60
SALADS
(WITH   FRENCH  OR   MAYONNAISE   DRESSING)
CHICKEN   65 COMBINATION  45 FRUIT 50
LETTUCE AND  TOMATO 45 FRESH   SHRIMP  65
(thousand  island  dressing  io)
HEAD  LETTUCE 45
SLICED  CUCUMBER  45
TT is with pleasure and pride that we call attention  to the desire and
willingness of all our employees  to give  their  utmost in  service and
special attention  and   they  as  well as  ourselves  would appreciate your
criticisms as well as your commendations.
Souvenir copy of this menu card in envelope, ready for mailing may
be had on application to dining car steward.
L. S.  8- M.—15-4-30
(2)
EVENING
A L_A CARTE
(Continued)
DESSERTS
DEEP  PEACH  PIE 20,  WITH  CREAM  30
PRINCESS SUNDAE 35
ENGLISH  PLUM  PUDDING.  HARD OR  LEMON SAUCE 30
VANILLA  ICE CREAM  25 SPECIAL  INDIVIDUAL CAKE SERVICE 20
BAKED APPLE   15,  WITH  CREAM  25 GRAPEFRUIT  (half)   25
STEWED  FRESH   RHUBARB 25
FRUITS
ASSORTED  FRUIT 35
PRESERVED FRUITS, MARMALADES, JAMS OR JELLIES 25
(in individual jars)
PINEAPPLE RASPBERRIES STRAWBERRIES CHERRIES  (RED OR WHITE)
QUINCE JELLY BRAMBLEBERRY JELLY CRABAPPLE JELLY
STRAWBERRY  JAM ORANGE  OR  GRAPEFRUIT   MARMALADE RASPBERRY  JAM
(With Corn Muffins 85)
PRESERVED  FIGS 40,  WITH   HOT  BISCUITS SO
INDIVIDUAL CANADIAN  COMB  OR  STRAINED   HONEY  25,   WITH   MUFFINS  35
BREAD AND BUTTER SERVICE PER PERSON
HOT  ROLLS   15
WHITE,   HOVIS,   BROWN  AND   RAISIN   BREAD   15
CANADIAN  CHEDDAR
NESTLE SWISS  GRUYERE
CHEESE WITH CRACKERS 30
CHATEAU KRAFT
INGERSOLL OLIVE  PIMENTO
TOAST   15
CORN   MUFFINS   15
MACLAREN'S   IMPERIAL
FRENCH   ROQUEFORT
TEA,  COFFEE, ETC.
COFFEE.   POT  25.   SERVED  WITH   HOT   MILK OR  CREAM DEMI   TASSE  COFFEE   15
COCOA,   POT 25 KAFFEE   HAG,   POT  25 TEA,   POT  25 MALTED   MILK 20
NESTLE'S  MILK  FOOD  25 INDIVIDUAL  SEALED  BOTTLE  MILK   15
INSTANT  POSTUM   25 INDIVIDUAL  BOTTLE  FRESH   BUTTERMILK   15
FLEISCHMANN'S  YEAST,   PER  CAKE   IO
PASSENGERS WILL KINDLY REFRAIN FROM SMOKING  IN THIS ROOM.
"\A7HEREVER you travel on the Canadian Pacific, you will find the same
desire to maintain that excellence of service for which the Company
has been noted for over forty years.     The seemingly effortless perfection
of Canadian Pacific service is simply an infinite capacity for taking pains.
T will be a great aid to the service and will avoid any possibility of mistakes if passengers
will kindly ask for meal order blanks,   and upon them will write their  orders,   because
stewards and waiters are not allowed to serve any food without a meal check.
W. A. Cooper, Manager, Sleeping, Dining, Parlor Cars,
Station Restaurants and News Service,  Montreal.
!]-____? AS SUMMER days shorten, word goes out from the
_, West that harvest time is near. Laborers in thou-1
sands pour in from the East to aid in the gigantic task of
gathering the Golden Harvest before winter blankets the
land. With incredible speed, golden square mile after golden
square mile is harvested.
The precious grain, upon which Canada's prosperity so
largely depends, is gathered, threshed and stored in the
elevators that line the railway. Long trains of freight-cars
appear as if by magic. Quickly loaded, away they trail East
and West in seemingly never-ending lines. A short time,
and the Golden Harvest of the West reaches the markets of
the world."
In 1928 the Prairie Provinces of Canada produced 544,-
598,000 bushels of Wheat, 297,676,000 bushels of Oats and
112,684,000 bushels of Barley. Before the Canadian Pacific
linked the Middle West with the outside world, the total
grain production of what are now the Prairie Provinces did
not exceed 130,000 bushels.

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