TAJ M A H A L Associated Screen Newt photo

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CANADIAN PACIFIC - CANADIAN NATIONALPOOLED T R A I N SERVICE

C E L E R Y 3 0O L I V E S 2 0

O Y S T E R S O N H A L F S H E L L 5 0

SOUP, t u r e e n 3 0 , cup 2 0C A N A D I A N P E A S O U P C O N S O M M E

11, F I S HF R I E D O R B R O I L E D F I S H 7 0 - 5 C F R I E D O Y S T E R S 5 0 , W I T H B A C O N 6 5

CHOPS, STEAKS, E T C . - F R O M T H E G R I L L" R E D B R A N D " S I R L O I N S T E A K 1 5 1 ' " R E D B R A N D " S M A L L S T E A K 1 . 0 0L A M B C H O P S ( o N E ) 3 5 ( T w o ) 6 5 S A U S A G E S 5 5 B A C O N ( 3 STRIPS) 3 5 ( 5 STRIPS) 5 5B A C O N A N D E G G S 6 5 H A M .14 C U T W I T H I E G G 5 5 W I T H 2 E G G S 6 5

B R O I L E D O R F R I E D H P M ( H A L F CUT) 4 5 . ( F U L L c u r ) 6 5

S C R A M B L E D 3 5

O M E L E T S — P L A I N 4 5

C H I C K E N 8 0 - 6 0

C A N A D I A N C H E D D A R

A D I A N P A C I F I C

M I D - DAYA L A C A R T E

RELISHESC A N A P E O F C A V I A R 7 0 P I N E A P P L E J U I C E 2 0

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

Grapefrui t Cocktai l 3 0

O Y S T E R S I E W 5 0 O Y S T E R C O C K T A I L 5 0

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

EGGS, O M E L E T S , E T C .B O I L E D (oNE) 2 0 ( T w o ) 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 0T O M A T O O R C H E E S E 5 0 J E L L Y , S A V O R Y . S P A N I S H O R H A M 6 0

VEGETABLES.B O I L E D O R M A S H E D P O T A T O E S 2 0

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 5A S P A R A G U S O N T O A S T , D R A W N B U T T E R 3 5

COLD D I S H E SC A N A D I A N S A R D I N E S . F A N C Y P A C K 3 5 I M P O R T E D S A R D I N E S E 0

* C O L D M E AT SH A M 7 5 - 5 0 O X T O N G U E 7 5 - 5 0(With Potato Salad 15 ma's Extra)

CHEESE W I T H C R A C K E R S 3 0C A N A D I A N C R E A M G R U Y E R E

* L O W E R P R I C E I N D I C A T E S S M A L L , P O R T I O N , W H I C H I F D E S I R E D S H O U L D B E S OS P E C I F I E D O N M E A L O R D E R B L A N K .

Souveni r C o p y o f t h i s m e n u c a r d i n e n v e l o p e , r e a d y f o rmai l ing m a y h e h a d o n app l i ca t i on t o D i n i n g C a r S t e w a r d

B E E F 7 5 - 5 0

S A L A D S - W I T H F R E N C H O R M AY O N N A I S E D R E S S I N GC H I C K E N 6 5 L ET-11 ,CE A N D T O M A T O 3 5 C O M B I N A T I O N 4 0S L I C E D C U C U M B E R 3 5 S L I C E D T O M A T O E S 3 5 H E A D L E T T U C E 3 5T O M A T O S U R P R I S E 3 5 F R U I T S A L A D 5 0 A S P A R A G U S 3 5

DESSERTSG R A P E F R U I T ( H A L F ) 2 5 B A K E D A P P L E 1 9 , W I T H C R E A M 2 5

E N G L I S H P L U M P U D D I N G , H A R D S A U C E 3 0 V A N I L L A I C E C R E A M 2 5

. M A R M A L A D E S , J A M S C R J E L L I E S 1 5 (IN INDIVIDUAL JARS)Q U I N C E J E L L Y B R A M B L E F E R R Y 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 M O 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 P U I T S 2 5 I N I N D I V I D U A L J A R S )C H E R R I E S S T R A W B E R k I E S R A S P B E R R I E S

S L I C E D P I N E A P P L E 3 0 P R E S E R V E D F I G S 3 0 , W I T H C R E A M 4 0I 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

BREAD A N D B U T T E R S E RV I C E P E R PERSONB R A N A N D R A I S I N M U F F I N S 1 5 W H I T E . H O V I S , B R O W N O R R A I S I N B R E A D 1 5

T O A S T 1 5 M I L K T O A S T 3 0 C R E A M T O A S T 4 0 H O T B I S C U I T S 1 5C O R N M U F F I N S 1 5 R O L L S 1 5

R O Q U E F O R T

TEA, C O F F E E , E T C .C 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 P C R E A M T E A P O T 2 5

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

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

I T w i l l b e a g r e a t a i d t o t h e service a n d w i l l avo id a n y p o s s i b i l i t y o f m i s takes i f passengersw i l l k i n d l y ask f o r m e a l o r d e r b l a n k s , e 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 rde rs , because

stewards a n d w a i t e r s a re n o t a l l owed t o serve a n y food w i t h o u t a m e a l check .W. A . COOPER, Manager, Sleeping, Dining, Parlors Cars,

Restaurants and News Service, Montreal.

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r - . W M 1 1 1 1 . _ , D IN I N G C A R S E W

Q U E

PACIFIOUE CANADIEN - CANADIEN NATIONALSERVICE D E T R A I N E N C O M M U N

C E L E R I 3 0O L I V E S 2 0

R E P A S D U M I D IA L A C A R T E

H O R S D ' O E U V R E SC A N A P E D E C A V I A R 7 0 J U S D E T ° M A T E S 2 0 J U S D • A N A N A S 2 0

M A R I N A D E S A. L A M O U T A R D E 1 5 M A R I N A D E S M E L A N G E E S 1 5

Cocktail aux Pamplemousses 3 0

HUTT-RES SUN ECAILLES 5 0 S O U P E A U X H U I T R E S 5 0 C O C K T A I L A U X HUTTRES 5 0

SOUPE, te r r ine 3 0 , tasse 2 0S O U P E A U X P O I S C A N A D I E N S C O N S O M M E

* P O I S S O NP O I S S O N F R I T O U G R I L L E 7 0 - 5 0 H U T T R E S F R I T E S 5 0 . A V E C B A C O N 6 5

C O T E L E T T E S , S T E A K , E T C . - - D U G R I L LS T E A K D A N S L E S I R L O I N " R E D B R A N D 1 . 5 0 P E T I T S T E A K " R E D B R A N D " 1 . 0 0C o T E L E T T E S D ' A G N E A U ( 1 ) 3 5 ( 2 ) 6 5 B A C O N . ( 3 T R A N C H E S ) 3 5 . ( 5 T R A N C H E S ) 5 5B A C O N E T O E U P S 6 5 J A M B O N Y2 T R A N C H E A V E C 1 O E U F 5 5 . A V E C 2 O E U F S 6 5J A M B O N F R I T O U G R I L L E (DEMIE TRANCHE) 4 5 . (TRANCHE E N T I R E ) 6 5 S A U C I S S E S 5 5

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

O E U F S , O M E L E T T E S , E T C .B R O U I L L E S 3 5 B O U I L L I S ( I ) 2 0 ( 2 ) 3 5 F R I T S ( 1 ) 2 0 ( 2 ) 3 5

P O C H E S S U R T O A S T ( 1 ) 2 0 ( 2 ) 4 0O M E L E T T E S : - N A T U R E 4 5 T O M A T E O U F R O M A G E 5 0

G E L E E , S A R R I E T 1 E. E S P A G N O L E O U A U J A M B O N 6 0

L E G U M E SP O M M E S D E T E R R E B O U I L L I E S O U E N P U R E E 2 0

P O M M E S D E T E R R E F R I T E S O U H A C H E E S E T R O T I E S 2 5A S P E R G E S A U B E U R R E S U R T O A S T 3 5

P L A T S F R O I D SS A R D I N E S C A N A D I E R N E S 3 5 S A R D I N E S I M P O R T E E S 6 0

* V I A N D E S F R O I D E SP O U L E T 8 0 - 6 0 L A N G U E D E B O E U F 7 5 - 5 0 B O E U F 7 5 - 5 0 J A M B O N 7 5 - 5 0

(Aree Sulfide de Pommes de Terre 15 cents Extra)S A L A B E S - - A P P R E T E E S A L A F R A N C A I S E O U A L A M A Y O N N A I S E

P O U L E T 6 5 L A I T U E E T T O M A T E 3 5 C O M B I N A I S O N 4 0C O N C O M B R E T R A N C H E 3 5 T O M A T E S T R A N C H E E S 3 5 T E T E D E L A I T U E 3 5T O M A T E S U R P R I S E 3 5 S A L A D E A U X F R U I T S 5 0 A S P E R G E S 3 5

D E S S E R T SP A M P L E M O U S S E (DEmiE) 2 5 P O M M E A U F O U R 1 5 , A V E C C R E M E 2 5P L U M P O U D I N G A N G L A I S A V E C S A U C E 3 0 C R E M E A L A G L A C E A L A V A N I L L E 2 5

M A R M E L A D E S , C O N F I T U R E S O U G E L E E S 1 5 (JARRE INDIVIDUELLE)G E L E E D E C O I N G S G E L E E D E G A D E L L E S S A U V A G E S G E L E E D E P O M M E S S A U V A G E S

CONIFI .1 U R E A U X P R A I S E S C O N F I T U R E A U X F R A M B O I S E SM A R M E L A D E A U X O R A N G E S O U P A M P L E M O U S S E S

C O N S E R V E D E F R U I T S 2 5 (JARRE INDIVIDUELLE)C E R I S E S P R A I S E S F R A M B O I S E S

C O N S E R V E D E F I G U E S 3 0 , A V E C C R E M E 4 0 A N A N A S T R A N C H E 3 0 'M I E L C A N A D I E N . E N G A T E A U O U F I L T R E ( I N D I V I D U E L ) 2 5

P A I N E T B E U R R E F O U R C H A Q U E P E R S O N N EP A I N D E S O N E T R A I S I N S 1 5 P A I N D E M A T S 1 5

P A I N . H O V I S . B L A N C . B R U N O U A U X R A I S I N S 1 5 B I S C U I T S C H A U D S 1 5P E T I T P A I N 1 5 T O A S T 1 5 T O A S T A U L A I T 3 0 T O A S T A L A C R È M E 4 0

F R O M A G E A V E C B I S C U I T S 3 0C H E D D A R C A N A D I E N C R E M E C A N A D I E N N E G R U Y E R E R O Q U E F O R T

T H E , C A F E , E T C .C A F E P O T 2 5 , S E R V ! A V E C L A I T C H A L I D O U C R È M E T H E . P O T 2 5

I N S T A N T P O S T U M 2 5 C A C A O , P O T 2 5 L A I T D E M A L T 2 0C A F E K A F F E E H A G 2 5 L A I T E N E O U T E I I L E C A C H E T E E . I N D I V I D U E L 1 5 O V A L T I N E 2 0

L E V U R E F L E I S C H M A N N . M O R C E A U 1 0

* LE PLUS SAS PRIX EST POUR USE P E T I T E P O R T I O P d , ET St DESIREE DEVRAIT ETREMENTIONNEE SUN LE BLANC DE COMMANDE.

D O E R fac i l i t e r le Fervice e t eviter toute possibilite d 'erreur, les voya0eurs sont pries de hien vouioirdemander des formules de commande a t n d 'y inscrire les m o s qu' l ls desirent. car ni lea m a l e s

d' hotel. n i les carcons d e t a b l e n ' o n t l ' a u t o t h a t i o n d e servir quoique ce snit sans u n ordre e c r i t .W. A . COOPER, Gerant, Service des Wagons-Lits, Salons,

Restaurants, Etc., Montreal.

071 pent se procurer une copie de ce menu-souvenir, sous enveloppe et pretepour le courrier, en s'adressant a u maitre d'hOtel du wagon restaurant.

CANADIAN PACIFICWI\TER CRUISES

Each winter season Canadian Pacific sendsits great ships speeding away from New Yorkon cruises to sunshine seas and ports of theOld and New Worlds.

ROUND THE WORLD CRUISEMEDITERRANEAN CRUISE

WEST MIES CRUISES

The Canadian Pacific policy of "One Mana-gement Ship and Shore" controls every detailof these fascinating journeys and assures theperfect enjoyment of each moment, whetherspent ashore or afloat. For full particularsapply to any Canadian Pacific agent or yourlocal travel bureau.

C A N A D I A N PA C I F I C