CN 1943 Alaska Menu

This menu was used on the Canadian National steamship Prince Rupert between Vancouver and Skagway, Alaska in 1943. Along with a sister ship named Prince George, the SS Prince Rupert had been built in England in 1910 for the Grand Trunk Pacific Railway, and both were transferred to the Canadian National when the government took over the fail Grand Trunk Pacific and Canadian Northern.

Click image to download a 0.8-MB PDF of this menu.

This particular dinner menu, which is dated Sunday, January 10, 1943, is smaller than most dining car menus, being just 5-1/2×7-7/8 inches. This is probably because the meals were included in the fare so there was no need to have detailed prices or an a la carte section.

The unpriced menu is a bit confusing because the left side says “Dinner Selections” while the right side says “Dinner,” but both offer about the same list of appetizers, soups, entrees, and desserts, the only difference being that the right side has two extra entrĂ©es not listed on the left. I suppose they had to fill the space with something.

Click image to download a PDF of this seat check.

Whoever took this trip taped in their “dining saloon check” specifying that they were to sit at table 21, seat 6. This was presumably designed to insure that only people who paid for meals would be served.


Comments

CN 1943 Alaska Menu — 1 Comment

  1. Well, at least they weren’t playing selections from Montovani on this one. đŸ™‚

    This menu was made at the height of WWII rationing. I’m surprised that no mention of the effect rationing had on the CN menu choices. It’s clearly shown nby the total lack of any kind of beef on the menu. Almost all Canadian beef was being used by the military or being shipped to England as part of the effort by the Empire colonies to keep the Mother Country fed. Fish was available in almost endless quantities in Canada and wholly unrationed. Poultry like chicken and turkey didn’t ship well so most of it was raised for domestic consumption. Butteer and lard was also being diverted to England at the time so that’s why there’s no mention of bread or butter on the menu. The typical pies and cakes are also absent to help save sugar, another commodity in very short supply. The meals being served would have been looked on with great envy by the people of England and Europe at the time, but it were pretty sparse by normal Canadian standards.

    Jim

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