CanadiaPacifi

T O M A T O J U I C E 2 0M I X E D P I C K L E S 1 5

S P R I N G O N I O N S 1 5

•

'71:57:a774N t I I I

" T H E M O U N T A I N E E R "

E V E N I N GA L A C A R T E

C R A B M E A T C O C K T A I L 3 5 F R U I T C O C K T A I L 3 5

RELISHES

O L I V E S 2 0P I C K L E D N E W B E E T S 2 0

C H O W C H O W 1 5R A D I S H E S 1 5

SOUPSC O N S O M M E I N C U P 3 0 C L A M C H O W D E R 3 0

FISHB R O I L E D S I C A M O U S L A K E T R O U T 7 5 F I L E T H A L I B U T . M A I T R E D ' H O T E L 7 0

B O I L E D S A L M O N , H O L L A N D A I S E S A U C E 7 0

ENTREES, ROASTS, E T C .H A M A N D E G G S , C O U N T R Y S T Y L E 6 5

F R E N C H T O A S T , C U R R A N T J E L L Y 3 0V E A L C U T L E T , T O M A T O S A U C E 6 5

R O A S T D O M E S T I C D U C K L I N G , S A G E D R E S S I N G 9 5

CHOPS, STEAKS, E T C . - F R O M T H E G R I L LB R O I L E D O R F R I E D C H I C K E N ( H A L F ) 1 . 2 5 ( 2 0 M I N U T E S )

" R E D B R A N D " S I R L O I N S T E A K 1 . 5 0 " R E D B R A N D - S M A L L S T E A K 1 . 0 0H A M 1/2 C U T W I T H 1 E G G 5 5 , W I T H 2 E G G S 6 5 L A M B C H O P S ( O N E ) 4 5 ( T W O ) 8 5B A C O N ( 3 S T R ) P S ) 3 5 1 6 S T R I P S ) 6 5 B R O I L E D O R F R I E D H A M ( F U L L C U T ) 6 5

B A C O N A N D E G G S 6 5

(Strip of Bacon served with other Orders 15)

I N D I V I D U A L P O T B A K E D B E A N S ( H O T O R C O L D ) 3 5

M I X E D G R I L L 8 5

EGGS, O M E L E T S , E T C .B O I L E D ( O N E ) 2 0 ( T W O ) 3 5 S C R A M B L E D 3 5 F R I E D ( O N E ) 2 0 ( T W O ) 3 5

P O A C H E D O N T O A S T ( O N E ) 2 0 ( T W O ) 4 0P L A I N 4 5 J E L L Y O R S P A N I S H 6 0

VEGETABLESP O T A T O E S I N C R E A M 2 5

F R E N C H F R I E D O R H A S H E D B R O W N E D P O T A T O E S 2 5C O R N O N C O B 2 0 F R E S H S P I N A C H 2 0 N E W P E A S 2 0 S T E W E D T O M A T O E S 2 0

B U T T E R E D B E A N S 2 0 A S P A R A G U S . D R A W N B U T T E R 5 0B U T T E R E D V E G E T A B L E M A R R O W 2 0

COLD D I S H E SS A L M O N M A Y O N N A I S E , S L I C E D C U C U M B E R 6 5

S A R D I N E S 6 0 O X T O N G U E 7 5C H I C K E N 8 5 H A M 7 5

(With Potato Salad 15 cents Extra)

SALADS( W I T H F R E N C H O R M A Y O N N A I S E D R E S S I N G )C O T T A G E C H E E S E A N D P I N E A P P L E 3 5

S L I C E D T O M A T O E S 3 5 S L I C E D C U C U M B E R S 3 5F R U I T 5 0 C O M B I N A T I O N 3 5

L E T T U C E A N D T O M A T O 3 5 C H I C K E N 6 5 H E A D L E T T U C E 3 5W A T E R C R E S S S A L A D 3 5

( T H O U S A N D I S L A N D D R E S S I N G 1 0 )

T r is w i t h p l easu re a n d p r i de t h a t we c a l l a t t e n t i o n t o t h e d e s i r e a n dw i l l i n g n e s s o f a l l o u r emp loyees t o g ive t h e i r u t m o s t i n s e r v i c e a n d

spec ia l a t t e n t i o n a n d t h e y as w e l l as ourse lves w o u l d a p p r e c i a t e y o u rc r i t i c i s m s as w e l l as y o u r c o m m e n d a t i o n s .

Souvenir copy o f this menu card i n envelope, ready fa,

1 _ I S T D . 1 4 V _ 1 4

D E M I T A S S E C O F F E E 1 5C O F F E E , P O T 2 5 S E R V E D W I T H H O T M I L K O R C R E A M

I N S T A N T P O S T U M 2 5 C O C O A , P O T 2 5T E A ,

B U T T E R M I L KP O T

152 5

I N D I V I D U A L S E A L E D B O T T L E M I L K 1 5 M A L T E D M I L K 2 0

- T H E M O U N T A I N E E R "

E V E N I N GA L A C A R T E

Continued

DESSERTS

M E L O N 3 0 A P P L E P I E 2 0 F R U I T J E L L O 2 0R A S P B E R R Y S H O R T C A K E 3 0 B E R R I E S W I T H C R E A M 3 5 P L U M P I E 2 0

A S S O R T E D F R E S H F R U I T 3 5 C A N T A L O U P E A L A M O D E 5 0I C E C R E A M 2 5 S P E C I A L I N D I V I D U A L C A K E S E R V I C E 2 0

C H O C O L A T E S U N D A E 3 5 B E R R Y S U N D A E 3 5

PRESERVED F R U I T S , M A R M A L A D E , J A M S O R J E L L I E S 2 5( I N I N D I V I D U A L J A R S )

P I N E A P P L E R A S P B E R R I E S C H E R R I E S S T R A W B E R R I E SB R A M B L E B E R R Y J E L L Y Q U I N C E J E L L Y C R A B A P P L E J E L L Y

S T R A W B E R R Y J A M R A S P B E R R Y J A MO R A N G E O R G R A P E F R U I T M A R M A L A D E

P R E S E R V E D F I G S 4 0

I N D I V I D U A L C A N A D I A N C O M B O R S T R A I N E D H O N E Y 2 5

(With Hot Biscuits 3 )

BREAD A N D B U T T E R S E R V I C E P E R P E R S O NH O T R O L L S , B R O W N O R W H I T E 1 5 T O A S T 1 5

W H I T E , H O V I S , B R O W N A N D R A I S I N B R E A D 1 5 R Y - K R I S P H E A L T H B R E A D 1 5

CHEESE W I T H CRACKERS 3 0

C A N A D I A N C H E D D A R L O A F C H A T E A U M A c L A R E N ' S I M P E R I A LN E S T L E S S W I S S G R U Y E R E K R A F T F R E N C H R O Q U E F O R T

TEA, C O F F E E , E T C .k ICED, I F D E S I R E D )

N E S T L E S M I L K F O O D 2 5 F L E I S C H M A N N ' S Y E A S T , P E R C A K E 1 0

PASSENGERS W I L L K I N D LY R E F R A I N F R O M S M O K I N G I N T H I S R O O M ,

W H E R E V E R you t r ave l on t h e C a n a d i a n Paci f ic , y o u w i l l f i nd t h e same" d e s i r e t o m a i n t a i n t h a t excel lence o f service fo r w h i c h t h e C o m p a n yhas been n o t e d fo r over f o r t y years. T h e s e e m i n g l y effor t less p e r f e c t i o no f Canad ian Paci f ic service is s i m p l y an i n f i n i t e c a p a c i t y fo r t a k i n g pains.

I T w i l l be a great a id t o t h e service and w i l l avo id a n y poss ib i l i t y o f m i s takes i f passengers w i l l k i n d l y ask fo r mea l o r d e r b l a n k s , a n d u p o n t h e m w i l l w r i t e t h e i r o rders , because s tewards

and wa i te rs are n o t allowe,1 t o serve any food w i t h o u t a mea l check .

W. A. COOPER, Manager, Sleeping, Dining, Parlor Cars,Station Restaurants and News Service, Montreal,

mailing, may be had on application to dining car steward.

Maple undustry

gi C I J G A R I N G - O F F " t i m e comes in Eastern Canada%.../ when the snows begin to melt on the farmlands and

the suns o f spring draw the sweet sap upward again inthe t runks o f the maples. I n every sugar-bush t h e nthere i s l a u g h i n g a c t i v i t y. A m o n g t h e b a r e t r e e sgather the farmers and the i r fr iends and vis i tors f romthe ci ty lured for th by those sweetest of all temptat ions,Maple Syrup and Maple Sugar.

L i t t l e spouts are hung f rom holes bored i n t h e trees,and d r i p - d r i p - d r i p t h e maple-sap t r i c k l e s i n t o t h ebuckets. A s these f i l l t h e y are empt ied i n t o m e t a lvats, a n d a w a y t h e va ts go t o pou r t h e i r per fumedcargoes i n t o t h e evaporat ing pans w h i c h res t aboveblazing fires. T h e bubbl ing l iqu id becomes thicker andthicker, and a cloud o f steam tanta l iz ing ly sweet d r i f t sthrough the low sugar-houses . I t is t ime toeat!

So m u c h genu ine p leasure i s connected w i t h t h eproduct ion o f Map le Syrup and M a p l e Sugar i t seemshardly possible to call i t an indust ry. B u t an indust ryi t real ly is. F r o m the sugar-bushes o f the Province ofQuebec alone i n 1929 there were produced 1,666,880gallons o f s y r u p a n d 11,112,534 p o u n d s o f M a p l eSugar—almost f ive mi l l ion dol lars ' w o r t h o f sweetnesssent to delight palates in all parts o f the earth.

The wor ld -w ide sh ipp ing services o f t he Canad ianPacific R a i l w a y, Canad ian Pac i f i c Express a n d C a n -dian Pacific Steamships have contr ibuted largely to thegrowth o f th is i m p o r t a n t l i t t l e i ndus t r y.