This menu features a detail of the same photo, though in black-and-white, that was used on the day-before-yesterday’s Oriental Limited menu. It seems strange for Great Northern to glorify Grand Coulee since the Northern Pacific, not Great Northern, shipped a majority of the construction materials to the construction site and there are many other worthy scenes, such as Mt. Baker and Lake Chelan, more appropriate to the Great Northern that weren’t, so far as I know, pictured on a color-photo menu.

Click image to download a 1.8-MB PDF of this menu.

Used for a tour on October 16, 1949, this unpriced menu offers fish, sausage and fried apples, chicken pie, or beef pot roast with noodles, accompanied by puree Jackson or grape juice, potatoes and vegetable, bread, dessert, and beverage. I’ve never heard of puree Jackson, but an 1889 cookbook says it is French soup and offers the following recipe:

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Cut one pint of potatoes into pieces and cover them with one quart of white broth in a saucepan. Press the broth through a napkin, adding about two ounces of butter and a bouquet. Season with half a tablespoonful of salt and a teaspoonful of pepper, cook well for thirty minutes, then strain the soup, adding half a cupful of cream, and serve with six snippets of toast. Do not let it boil again after the cream has been added.

A 1910 recipe is a bit more complicated:

Wash, parboil, and pare 6 large potatoes. Slice them, add 2 ounces of butter, fry lightly, then add salt, pepper, nutmeg, a bayleaf, some parsley, 2 ounces of chopped ham, 1 sliced onion, and 6 stalks of celery. Simmer for 3/4 hour. Press through a sieve, add 1 pint of white stock made from chicken or veal, and 1 pint of boiling milk, 2 ounces of butter, and the yolk of 1 egg, blended with a little of the milk. Stir well, add some bread, toasted and cut in dice, called croutons, and serve at once.