The road around Crater Lake is close enough to the lake that the only way to get a photo of the entire lake is to use some kind of panoramic camera, a fisheye lens, or leave the road and either hike to Mount Scott or get an aerial photo. All of these techniques were available in 1938, yet no railroad ad that I have seen has ever included a photo of the entire lake. Were rail photographers lazy or did these views appear less attractive than photos that showed only part of the lake?

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In any case, this menu includes a choice of salmon au beurre noir, beef pot roast, or lamb casserole. All of these come with soup, cosmopolitan salad, bread, dessert, and beverage. The salmon and beef also come with string beans and potatoes, but the casserole had its vegetables built in. Although this is called “dinner,” it is probably for the mid-day meal as evening meals in this menu series were called “supper.”

Prairie Farmer‘s audience was, obviously, rural. Though WLS was in Chicago, it was a clear channel (meaning no other radio stations operated on its frequency at night), so could be heard for hundreds of miles around. I presume that “supper” was an evening meal, as it was in Canada in the 1920s. Is the rural audience the reason why SP called this meal “supper” rather than “dinner”?

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The menu offers soup, salad, vegetable, whipped potatoes, bread, dessert, and beverage with the entrées. The entrées include halibut, chicken Delmonico, or braised beef. Delmonico’s, of course, is a famous New York steak house, so the addition of chicken Delmonico appears to give this otherwise mundane menu a touch of elegance. On-line recipes for this dish differ slightly, but they agree that pieces of chicken are baked after being seasoned with butter, salt, pepper, mustard, vinegar, and paprika.

This is the first of a series of six menus from a California tour offered by Chicago radio station WLS. Though the menus are undated, other information suggests the tour left Chicago via the Alton on January 30 and returned, again on the Alton, on February 14, 1938 (the menu is for February 13, but that would have been the night before arrival). That means the tour probably went via Southern Pacific from New Orleans to Los Angeles.

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Though the menu mentions only Lake Tahoe, the photo actually shows three lakes. In the foreground is one of the two Angora Lakes. In the middleground is Fallen Leaf Lake. Tahoe itself is the grey expanse in the upper third of the photo.

This is the last menu I have from the silhouette series and appropriately it is a dinner menu dated September, 1937. The cover features a wind-swept pine overlooking Monterey Bay.

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The a la carte side of the menu is identical to those on the lunch menus. Like yesterday’s lunch menu, the table d’hôte side has five entrées rather than the six offered by menus from earlier in the year. The entrées are grilled salmon, lamb casserole, braised beef, spring chicken, and sirloin or tenderloin steak. The last of these is $1.25 for a full meal (about $21 in today’s dollars), a good deal considering the same sirloin steak a la carte is also $1.25 while the full meal includes soup, salad, potato, vegetable, bread, beverage, and dessert.