Empress of France 1957 Menu

Posted on by January 31, 2023
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This 1957 menu for what was presumably a trip between Canada and Europe contrasts sharply with CP’s hotel and dining car menus. Since the price of meals was included in the fare, the menu offers table d’hôte only with five entrées: brill, sole, veal, duck, and lamb.

Click image to download a 1.3-MB PDF of this menu.
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This is our second 1957 Empress of France dinner menu; this one is dated August 22 while the previous one was dated June 28. The entrées differ somewhat and, unlike this one, the June menu specifically suggested a diner maigre (lean dinner) of fish and some of the other items.

Western Canada by Canadian Pacific

Posted on by June 8, 2016
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While Canadian Pacific’s 1953 Rocky Mountain booklet covered the territory from Calgary to Hope, BC (with a page for Vancouver and Victoria), this one nominally goes from Winnipeg to Victoria. Yet all of Manitoba and Saskatchewan are covered in just one page, while Banff to Field get 10 pages.

Click image to download a 10.5-mb PDF of this 16-page booklet.
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The booklet also has a page on CP’s southern route through Crow’s Nest Pass, plus a page each on Vancouver and Victoria. While it is mostly an overlap with the Rocky Mountain booklets, it probably served a market consisting of those few who found the prairie provinces as interesting as the mountains.

Eastern Canada by Canadian Pacific

Posted on by May 13, 2016
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This booklet advertises Canadian Pacific territory from Winnipeg to Halifax. It has one page for the Manitoba lakes area, three-and-one-half pages for Ontario, two-and-one-half for Quebec, and one each for New Brunswick, Nova Scotia, and the “island provinces,” Prince Edward Island and Newfoundland, even though CP didn’t actually serve either one by rail or ship.

Click image to download a 10.6-mb PDF of this 16-page booklet.
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A center-fold map covers Ontario eastward and includes routes of Canadian Pacific steamships to Europe. All in all, the booklet does a pretty good job of showing that eastern Canada can be as scenic as the western part of the country.

Chateau Swimming Pool 1949 Lunch Menu

Posted on by May 13, 2016
1

Here’s one more menu from the Chateau Lake Louise, this one dated September 11, 1949. The menu has the usual combination of five hot and three cold entrées on the table d’hôte side and nine hot and four cold on the a la carte side.

Click image to download a 1.9-MB PDF of this menu.
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As with the case of the menu showing the dining room, I’m surprised they would put a photo on the cover showing something that anyone at the chateau could see by looking out a window. It would have made more sense to have photos of, say, the Emerald Lake Chalet, Banff Springs golf course, a train, or other Canadian Pacific operations to try to advertise those services.

Mt. Eisenhower 1949 Dinner Menu

Posted on by May 16, 2016
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This menu cover displays the newly renamed Mount Eisenhower, formerly known as Castle Mountain. The older name would be restored in 1979, either because people were forgetting about World War II or because they hadn’t forgotten their anger when the Canadian government had changed the name without consulting the public.

Click image to download a 1.9-MB PDF of this menu.
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Dated September 3, 1949, this menu’s table d’hôte side offers a choice of scallops, omelette chasseur, pork chop, curried chicken, duck, and three cold plates. All of these were $3 (nearly $32 Canadian today) including appetizers, salad, vegetables, dessert, and beverage. The a la carte side has scallops, salmon, lobster, sole, chicken Provencale, beef tenderloin, breast of capon, duck, eggs benedict, and four cold plates. The lobster, chicken, and duck were $2; the others were less.

Bow Lake 1949 Dinner Menu

Posted on by May 13, 2016
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The car in the photo looks old fashioned even for 1949. But I’m pretty sure it is a 1948 or 1949 Dodge Coronet. Dodge and other Chrysler products were late to follow the low lines pioneered by Studebaker and Kaiser because Chrysler’s president, K.T. Keller, decreed that the roofs of all of the company’s cars be high enough to allow a man to wear a hat in the car.

Click image to download a 1.9-MB PDF of this menu.
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This particular menu is dated September 8, 1949. Table d’hôte entrées include filet of sole, ham-and-green-onion omelette, steak, pork, roast chicken, and three cold plates. A la carte entrées include salmon, lobster, sole, chicken Provencale, beef tenderloin, breast of capon, roast chicken, and four cold plates–almost but not quite the same as yesterday’s lunch menu.

Chateau Lake Louise 1949 Lunch Menu

Posted on by May 13, 2016
2

It seems redundant to put a photo of a family being served lunch on the cover of a menu used in the same restaurant. Perhaps this menu cover was also used on Canadian Pacific dining cars, where it would make more sense as an advertisement for the Chateau.

Click image to download a 1.9-MB PDF of this menu.

Inside, the cyan-printed menu says it was for September 5. Since the Chateau’s kitchens were considerably larger than on a train, the menu was more extensive than in a dining car. The table d’hôte side has halibut, eggs and kippered herring, steak-and-kidney pie, creamed chicken and mushrooms, an English mutton chop, and three cold plates. The a la carte side offers halibut, salmon, lobster, sole, chicken Provencale, beef tenderloin, breast of capon, mutton chop, eggs benedict, and four cold entrées.
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By Train Through the Canadian Rockies

Posted on by May 13, 2016
1

This 1948 brochure unfolds to the equivalent of eight pages of the 24-or–more page booklets CP used to advertise its Rocky Mountain resorts. We’ve already seen a 28-page along-the-way booklet with the same title and cover photo as this brochure that I estimated was also from 1948.

Click image to download a 6.2-MB PDF of this brochure.
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Curiously, all of the photographs on one side of this brochure are in color while all of the photos on the other side are in black and white. Yet the black-and-white side uses cyan and magenta for highlights, meaning with the addition of just one color, yellow (which is used as a highlight color on the color side), they could have put color photos on both sides. If four colors was too expensive, why bother with two highlight colors (plus black) when one would have been sufficient?

Canadian Rockies: 1940

Posted on by May 13, 2016
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In 1940, the number of color photos in Canadian Pacific’s booklet crept up to 13 from 8 in 1939 and 1 in 1937. The front and back covers also use blue as a highlight color; this appears to be a single ink that required a separate print run.

Click image to download a 31.1-MB PDF of this 26-page booklet.
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The interior pages use cyan as the highlight color, which (since four-color photos use cyan, yellow, magenta, and black inks) allows the company to print color pages with only four runs instead of five. It still hasn’t figured out that it can blend the four basic colors to get other colors for highlighting.

Canadian Rockies: 1939

Posted on by May 13, 2016
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A few days ago I noted that the color photo on the back of the 1938 “Canadian Rockies” booklet was a sign of things to come. This edition has ten color photos, including full-page photos on both the front and back covers.

Click image to download a 32.5-MB PDF of this 26-page booklet.
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Most interior pages of the booklet also use orange as a highlight color. Close examination shows that the orange is a single ink, so two print runs were needed on pages with orange and black, while five runs were needed on pages with orange and four-color photos. It would be a number of years before Canadian Pacific discovered it could blend colors to reduce this to just four runs.