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

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Full Text

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Iftft'S'S; ft;;'!;' ftfts  :"     '     ;"■
EVENING
A LA CARTE
1?
CELERY  30
CHOW  CHOW   15
RELISHES
GREEN  ONIONS   15
RADISHES  25
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EVENING
A 1_A CARTE
(Continued)
MIXED  PICKLES   15
OLIVES 20
m\
30
GRAPEFRUIT COCKTAIL 35
SOUPS
CONSOMME PRINTANIER  30
CREAM   OF ASPARAGUS  30
DESSERTS
DEEP  RHUBARB  PIE  20,  WITH   CREAM
GOLDEN  WEST SUNDAE 35
BAKED APPLE 15, WITH CREAM 25
ENGLISH   PLUM   PUDDING,   HARD  OR   LEMON  SAUCE 30
VANILLA   ICE CREAM   25 SPECIAL   INDIVIDUAL CAKE SERVICE  20
GRAPEFRUIT   (half)   25
'k
FISH
FRIED  FILLETS OF  PICKEREL,  TARTAR  SAUCE 70
BROILED  LAKE TROUT,   MAITRE  D'HOTEL 70
SMOKED  LAKE WINNIPEG   GOLDEYES   (ONE)   40   (TWO)   70
FRUITS
ASSORTED  FRUIT  35
ENTREES, ROASTS, ETC.
FRESH   MUSHROOM  OMELET 60 CHICKEN  SAUTE  EN  CASSEROLE 85
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   1.50 RED  BRAND SMALL SIRLOIN  STEAK   l.OO
LAMB  CHOPS   (ONE)   45      (TWO)   85 BACON   (3  STRIPS)   35      (e   STRIPS)   65
BACON A1MD EGGS  65 CALF'S  LIVER WITH   BACON  75 BROILED HAM   65
HAM   (HALF  CUT)   WITH   1   EGG   55     WITH   2  EGGS  65 COUNTRY  SAUSAGES  60
(Strip of Bacon served with other Order 15, or Individual Mushrooms 25)
PRESERVED FRUITS, MARMALADES, JAMS OR JELLIES 25
(in individual jars)
PINEAPPLE STRAWBERRIES CHERRIES   (RED  OR  WHITE) RASPBERRIE
QUINCE JELLY BRAMBLEBERRY  JELLY CRABAPPLE JELLY
STRAWBERRY  JAM RASPBERRY  JAM
ORANGE OR  GRAPEFRUIT  MARMALADE
(With Corn Muffins 35)
INDIVIDUAL  POT OF  BAKED  BEANS   (HOT OR  COLD)   35,  WITH  TEA  BISCUITS  50
PRESERVED  FIGS  40,  WITH   HOT  BISCUITS  50
INDIVIDUAL CANADIAN  COMB  QR  STRAINED   HONEY  25,   WITH   MUFFINS  35
EGGS, OMELETS, ETC.
BOILED   (ONE)   20,   (two)   35 SCRAMBLED  35 FRIED   (one)   20,   (two)   35
SHIRRED  40 POACHED  ON  TOAST   (one)   20,   (two)  40
OMELETS:—PLAIN  45 SAVORY, TOMATO OR  CHEESE 50 JELLY,  BACON OR  HAM   60
BREAD AND BUTTER SERVICE PER PERSON
VEGETABLES
BOILED  NEW  POTATOES  30 MASHED POTATOES 20
HASHED  BROWNED  POTATOES  25 FRENCH   FRIED  POTATOES  25
BUTTERED   NEW  BEETS  20 SUGAR  CORN   20 GREEN   PEAS  20
FRESH  ASPARAGUS ON  TOAST,   DRAWN   BUTTER   50 CREAMED   NEW  SPINACH  20
HOT ROLLS   15
HOVIS,  BROWN  AND  RAISIN  BREAD   15
CANADIAN   CHEDDAR
NESTLE SWISS  GRUYERE
CHEESE WITH CRACKERS 30
CHATEAU KRAFT
INGERSOLL OLIVE PIMENTO
TOAST   15
RAISIN  BRAN   MUFFINS
MACLAREN'S   IMPERIAL
FRENCH  ROQUEFORT
;■;;;
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
HAM   75
SARDINES  60
(With Potato Salad 15 cents Extra)
SALADS
(WITH   FRENCH  OR   MAYONNAISE   DRESSING)
CHICKEN   65 FRUIT 50
LETTUCE AND TOMATO  45 COMBINATION  45
(THOUSAND   ISLAND   DRESSING   10)
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
I
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.
S. 8c M.—15-4-30
PASSENGERS WILL KINDLY REFRAIN FROM SMOKING IN THIS ROOM.
'XAfHEREVER 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.
IT 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,
.ft -■■■ - / >:W
COME day a poet will feel impelled by its sheer
O stupendousness to write the epic tale of Eastern
Canada's lumbermen and their yearly-repeated onslaught on the forest. Until then a marvellous story
will never have been properly told.
The world needs houses    .    .    .    and from dawn I
to dark of bitterly cold days tall trees come crashing
down in the forest-depths to the swing of axe and saw.
The world demands furniture    .    .    .    and great logs j§
go skidding down iced ways to pile up in thousands on
the frozen surface of creeks and rivers in the snow-
covered hinterlands of Ontario, Quebec and the Mari- „
times.   The world must have its newspapers    .... ||
and the lumberman rides with death at his elbow on
swirling, dancing logs as the "spring drive" flings its;
jumbled mass down flood-swelled rivers in spring.   The j
world asks for silks    .    .    .    and a stoic lumberman \
reaches for his peavey for the key-log of a "jam".    .    . j
In 1927 the forests of Eastern Canada supplied the
world with lumber valued at $72,631,416. Year after
year the value of the output increases and the world
looks more and more to the everlasting forests of Eastern
Canada to supply the demands for wood that come
from every country.
Linking the wood with the saw-mill, then distributing
the products through the length and breadth of the
continent and beyond the sea is the Canadian Pacific,
an integral factor in the operations of this gigantic
forest-born undertaking.
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