SOUTH COLLEGE

• • i tyj/ * 1 • tlnum TovUege I AT SCHENECTADY I N THE M O H A W K VALLEY

||||§' , I on the ^ W P ew York Central

'ZJlie 20th. CSenturu c

§§':' |I|Ht' A la Carte fjHfSSHB SOUPS

Mulligatawny Soup, Cup 35; Tureen 45 Potage Marmite, Cup 30; Tureen 45

Iced Consomme Madrilene, Cup 30 JUICES AND COCKTAILS

Melon Cubes Angostura 35 Chilled Tomato Juice 25 Barbecued Cod Cocktail Lorenzo 45

ENTREES Prime Ribs of Roast Beef au Jus with Potatoes 2.15

Grilled Spring Chicken (Half) with Potatoes 1.60 Broiled or Sauted Fresh Fish with Potatoes 1.20

Ham and Eggs, Potatoes 1.15 Bacon with Eggs, Potatoes 1.00

Royal Mushroom Omelette and Potatoes 1.10 (Bread or Rolls Served with Above Entrees)

Grilled Selected Sirloin Steak, Garden Vegetable, Potatoes and Rolls 3.25 (with complete dinner 4.00)

Combination Ham and Cheese Sandwich 55 Royal Mushrooms on Toast 85 Toasted Chicken, Bacon and Lettuce Sandwich 85

Poached Eggs on Toast, Bacon Strips 90 Eggs - Boiled, Fried or Scrambled 40

Oven Baked Beans (Hot or Cold), Brown Bread 55 Imported Sardines on Toasted Rye Bread, Tomato Salad 1.00

DESSERTS Fresh Peach Crumble, Lemon Sauce 35 Chilled Melon 35; a la Mode 50

Fresh Blueberries with Cream 40 Fresh Sliced Peaches with Cream 40 Stewed Prunes 35 Figs in Syrup 45

Chocolate or Vanilla Ice Cream and Cookies 30

CHEESE Ltederkranz or Old English Cheese with Melba Toast 35

Roquefort Cheese with Melba Toast 40 Cream Cheese with Toasted Rye Bread and Jelly 40

COLD SUGGESTIONS, SALADS, ETC. Ripe or Green Olives 30 Imported Sardines in Olive Oil 85

Celery Hearts, Iced 35; Stuffed with Cheese 60 Lettuce and Tomato 45 Sliced Chicken, Tomato Surpris 1.15 Pineapple Salad, French Dressing 65 Lettuce 40 Sliced Tomatoes 40 Chicken Salad 1.00 Combination Salad 50 Chiffonade Salad 50

Bread or Rolls 15 BREAD, ETC.

Golden Corn Gems 20 Toast, Dry pr Buttered 20

COFFEE, TEA, ETC. Coffee, Pot 25; Cup 15 Tea (Pot for One) 25 Instant Sanka (Pot for One) 25 Coffee, Demi-tasse 15 Malted Milk (Pot for One) 25 Individual Milk 15 Iced Coffee 25

Postum, Pot 25 Cocoa (Pot for One) 25

Buttermilk, Bottle 15 Iced Tea 25

Imported Sherry or Port Wine 50 Cuba Libre i! ••••50 Dry Martini or Manhattan Cocktail 55 Large Decanter . . .75

GUESTS 'will please write

on check each ' item desired;

pay only on presentation

of check on which you have written your ofder.

Waiters are forbjdden

to serve verbal prders

A Service Charge of 25 cents per person will be made for

meals served outside of the Dining Car.

The Salad Bowl

Ry-Krisp (per person) 75 Cents

A. E. Yarlott, General Superintendent Dining Service, 2 6 0 Eas t 1 6 1 S t Str**i ' S l o w Y o r k ^ 1 M Y

Dinner

Watermelon Rind Chilled Celerv Hearts

Mulligatawny Soup Potage Marmite Chilled Tomato Juice

$2.75

Wm ^ mm

Cucumber Quarters

Anchovy Olives Radishes Rosette

Iced Consomme Madrilene Barbecued Cod Cocktail, Lorenzo

' Melon Cubes Angostura

Broiled or Sauted Fresh Lake Trout Montpelier, Summer Squash, Long Branch Potatoes

Cold Fresh Shrimp with Lobster Meat Cardinal, Garni, New Potato Salad with Egg

Grilled Calf's Sweetbreads with Royal Mushrooms, Parsley 'Butter, Creamed Green Peas, Snowf lake Potatoes

Sauted Young Chicken, Claret Wine Sauce, Baby Lima Beans, Hashed Brown Potatoes O'Brien

Roast Prime Ribs of Beef, Natural'Gravy, Fried Eggplant, Browned New Potatoes $3.00

Romaine and Tomato Slices, 1 0 0 0 Island Dressing or

Orange and Melon Slices on Lettuce with French Dressing

Golden Corn Gems Salt Sticks Torpedo Rolls

Fresh Peach Crumble, Lemon Sauce Chilled Melon Fresh Sliced Peaches in Cream

Chocolate or Vanilla Ice Cream with Cookies Fresh Blueberries with Cream

Liederkranz, Roquefort or Old English Cheese with Melba Toast Cream Cheese with Toasted Rye Bread and Jelly

Coffee, Hot or Iced Individual Milk Tea, Hot or Iced

MUSICAL SELECTIONS BY RCA VICTOR RECORD ARTISTS, COURTESY OF RCA VICTOR