Manual of Recipes and Service Instructions
Manual of Recipes and Service Instructions

Author: Union Pacific Railroad Company. Dining Car and Hotel Department

Publisher:

Published: 1947

Total Pages:

ISBN-13:

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Cookbook and service instructions issued by the Dining Car and Hotel Department of the Union Pacific Railroad Company, probably during the 1940s. Union Pacific developed one of the most detailed dining car cook books in the industry, placed aboard each dining car and consulted by crew members during trips. The books were issued in loose-leaf format, and thus could be updated regularly. Following [12] pages of "permanent" service instructions, are 16 sections of recipes, arranged alphabetically and separated by salmon-colored tab dividers lettered A through P. Sections include the usual food groups such as Fruit, Juices, Cereal; Appetizers; Soups, Sauces; Fish and Sea Food; Poultry and Game; Veal; Lamb; Beef; Potatoes and Vegetables; Desserts; Bread, Toast, Rolls; Coffee, Tea, Milk; and Cold Meats, Children's Menus, Dietary Meals. Illustrated with 17 original photographic prints, black-and-white and color, mounted on rectos of the section dividers.

Dining Car Cook Book and Service Instructions
Dining Car Cook Book and Service Instructions

Author:

Publisher:

Published: 1969

Total Pages: 250

ISBN-13:

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Cookbook and service instructions issued by the Dining Car and Hotel Department of the Union Pacific Railroad Company. Union Pacific developed one of the most detailed dining car cook books in the industry, placed aboard each dining car and consulted by crew members during trips. The books were issued in loose-leaf format, and thus could be updated regularly. Following [12] pages of "permanent" service instructions, are 16 sections of recipes, arranged alphabetically and separated by salmon-colored tab dividers lettered A through P. Sections include the usual food groups such as Fruit, Juices, Cereal; Appetizers; Soups, Sauces; Fish and Sea Food; Poultry and Game; Veal; Lamb; Beef; Potatoes and Vegetables; Desserts; Bread, Toast, Rolls; Coffee, Tea, Milk; and Cold Meats, Children's Menus, Dietary Meals.

Atlantic Coast Line Railroad Dining Car Cookbook
Atlantic Coast Line Railroad Dining Car Cookbook

Author: E. Gordon Mooneyhan

Publisher: Createspace Independent Publishing Platform

Published: 2016-11-15

Total Pages: 184

ISBN-13: 9781539099123

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A meal in the dining car was often the highlight of any train trip. Gordon Mooneyhan, a lifelong railroad enthusiast, as well as an accomplished amateur chef, has captured the essence of those bygone days in the Atlantic Coast Line Dining Car Cookbook. The "Coast Line" was one of the railroads that actually maintained a cookbook. Still, the copies that were in archives were not complete. Gordon was able to search libraries and other sources to find many of the missing recipes, although some, such as "Coast Line Dressing" have been lost to time. In those instances, Gordon has "recreated" the recipes, based on descriptions of the original, and they are noted as such in the book. Also included is a history of "Hitching Post Foods." Hitching Post Dressing and Mint Syrup were used on the ACL dining cars, and recipes for those items have been recreated here. Take a step back in time and enjoy meals from an era when life was simpler, less hectic, and when getting there was half the fun!

Hell on Wheels
Hell on Wheels

Author: Dick Kreck

Publisher: Fulcrum Publishing

Published: 2016-03-23

Total Pages: 319

ISBN-13: 1555919529

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Overnight settlements, better known as "Hell on Wheels," sprang up as the transcontinental railroad crossed Nebraska and Wyoming. They brought opportunity not only for legitimate business but also for gamblers, land speculators, prostitutes, and thugs. Dick Kreck tells their stories along with the heroic individuals who managed, finally, to create permanent towns in the interior West.