kit y i•

141 -11111'•e ,

p a l ki*rot:2*It,. „ L . P ' •r '1• -

k44A,S/ tAso

t a f t i t t e r ; K 1 1 1 . .‘,41141.1- •

061110.:t4,1!')N111.111•••

Painting b y MARIUS HUBERT-ROBERT

TheCHATEAU FRONTENAC

s i n R t i e b e e

$1 .00

Cream o f Fresh AsparagusFried Smelts, Ta r t a r Sauce

Boiled Lake Trou t , Hol landaiseFried o r Gr i l led Lake Superior T r o u t

Boiled o r Mashed PotatoesNew Carrots o r Braised OnionsRaisin o r Rhubarb P ie I c e Cream w i th Cake

Queen PuddingVitamin " B " Whi te and B rown Bread R o l l s

$1.25Iced Celery R a d i s h e s Q u e e n Olives T o m a t o ' Juice

Cream o f Fresh AsparagusLamb Cutlets w i t h Asparagus T i p s

Baked Ind iv idua l Chicken PieRoast Ribs o f Beef, au Jus, Browned Potatoes

Assorted Co ld Meats w i t h Potato SaladBoiled o r Mashed Potatoes

New Carrots o r Braised Onions N e w BeetsRaisin o r Rhubarb P ie

Queen PuddingGrapefruit (Hal f ) C a n a d i a n Cheese I c e Cream w i th Cake

Vitamin " B " Wh i te and B r o w n Bread R o l l s

• T h e fo l lowing beverages m a y b e ordered f o r addi t ional charge o f five centsTea I n s t a n t Postum C o f f e e C o c o a

• H a l f portions served at half price to children under twelve years of age, i f ordered on special m e a l check

No check issued for less than 25 cents per person.Waiters are not allowed to serve verbal orders.Passengers will kindly write their orders on meal check.T. M . M c K e o w n , M a n a g e r, Sleeping, D i n i n g a n d Par lor Cars, M o n t r e a l .

22—Tor.— I 0-44

CANADIANPA C I F I CDINING CAR

SERVICE

TA B L E D ' H O T E D I N N E R S

C A N A D A N

M i l k

New Beets

Take

o f y o u r c h i

Savings

EVERY CFREVERY ST)

TOWARIN

The S tewm

F o r

P A C I F I C

' p a r t

Inge i n W a r

, S t a m p s

T COUNTS—

MP HELPS; VICTORY

rcl has t h e m

Sale.

Olives, 20 C e l e r y , 20*Orange Juice, 20 * D o u b l e Orange Juice, 35

Asparagus on Toast, 30

*Served when available.

M E N UA la Carte

Mixed Pickles, 15 T o m a t o Juice, 15

SOUP (Tureen, 25, Cup 15) (See Table d'Hote Menu)

FISH, 50 (See Table d 'Hote Menu)

ENTREES, 55 and 65 R O A S T S , 60 and 65 ( S e e Table d'Hote Menu)

CHOPS, STEAKS, ETC., FROM T H E GRILLSirloin Steak, 1 .25 S m a l l Sir loin Steak, 1 . 00

Bacon (3 strips) 30, (5 strips) 50 B a c o n and Eggs, 55Lamb Chops (One) 30, ( Tw o ) 55 H a m (1/2 cut) with 1 Egg 45, wi th 2 Eggs, 55

Broiled Ham (I/2 cut) 35, ( fu l l cut) 50 S a u s a g e s with Bacon, 50Individual Pot o f Baked Beans (Ho t or Cold), 35

EGGS, OMELETS, ETC.Boiled (One) 15, ( Tw o ) 25 F r i e d (One) 15, ( Tw o ) 25 S c r a m b l e d , 30

Shirred, 35 P o a c h e d on Toast (One) 20, ( Tw o ) , 35Omelets:—Plain, 30 J e l l y , Cheese o r Parsley, 40 B a c o n o r Ham, 45

VEGETABLESBoiled Potatoes, 15 M a s h e d Potatoes, 15

Sugar Corn, 15 G r e e n Peas, 15

COLD DISHESCanadian Sardines, Fancy Pack, 25

Assorted Cold Meats, 50 H a m , 50 O x Tongue, 50(With Potato Salad 10 cents extra)

SALADS—WITH FRENCH O R MAYONNAISE DRESSINGChicken, 50 L e t t u c e and Tomato, 35

Asparagus Vinaigrette, 35 B e e t and Egg, 35DESSERT

Pudding, 20 H a l f Grapefruit, 20 P i e , 15Baked Apple 15, w i th Cream 25 I c e Cream w i th Cake, 20

*MARMALADES, JAMS, JELLIES, ETC., 15

BREAD A N D ROLLSVitamin " B " , White and Brown Bread, 10, Rolls 10, Toast 10

CANADIAN CHEESE W I T H BISCUITS, 25TEA, COFFEE, ETC.

Coffee Cup, 10, served wi th H o t M i l k o r CreamTea, Pot, 20 I n s t a n t Postum, 20

Cocoa, Pot , 20 M a l t e d M i l k , 20Individual Sealed Bottled M i l k , 15

• Ha l f portions served at hal f price to children under twelve years of age, if ordered on special meal check.

No check issued for less than 25 cents per person.Waiters are not allowed to serve verbal orders.Passengers will kindly write their orders on meal check.

Roast Chicken, 55

T. M . M c K e o w n . M a n a g e r, Sleeping, D i n i n g a n d Par lor Cars. M o n t r e a l .

' 1dVVAAr VWWWWW7t/WWWW"D I N I N G C A R S E R V I C E

FRONTENACIN FRIENDLY OLD QUEBECAt the eastern end of Dufferin Terrace, rises the majestic Chateau Frontenac,scene of the Quebec Conference. From its coppered spires to the medieval,stone-vaulted archway, this hotel is one of the show places of the world anddominates the sky line of Quebec, the only walled city in North America.

Commanding a delightful vista of the St. Lawrence River, the ChateauFrontenac is situated on the site of the ancient Chateau St. Louis, residenceof the early governors of New France. This famous hostelry, built in thestyle of a sixteenth century French chateau, is the centre of the social andrecreational life of Old Quebec.

Plan to visit Quebec. Enjoy dining, dancing and gracious living at theChateau, at moderate cost. Explore the quaint, historic city, shop forhandicrafts and homespuns, ride in a caleche, golf at Montmorency Fallsor the Royal Quebec golf courses, fish in the St. Vincent Lakes, visitIle d'Orleans and the world-famous shrine of Ste. Anne de Beaupre..The attractions of the Chateau Frontenac as a summer holiday resort areonly equalled by its fame as the headquarters for winter sports. Ski in theprotected Lac Beauport Snow Bowl nearby. The Chateau's Ski-HawkSchool offers expert instruction in the Parallel Technique. Then there'scurling a v a i l a b l e to guests of the Chateau. Snow-shoeing, ski-joringand skating on the Hotel's outdoor rink are other popular winter pastimesin Old Quebec.

For further information, reservations, etc., communicate with hotelmanager o r your nearest Canadian Pacific representative. TheSleeping Car Conductor will be pleased to wire ahead, withoutcharge, to any of the Company's hotels for your hotel reservations.

CANADIAN PA C I F I C HOTELSHOSTELRIES OF BEAUTY AND EFFICIENCY

Noted for Hospitality, Service and Cuisine at moderate rates.

Printed in Canada, 1944