> About the food: going back to the old dining
> car menus as they were written will get the
> food police on you, and will turn off a lot
> of your audience. All that lard, salt and
> other stuff they used prolifically in those
> days is a big no--no today.

The food was not that bad, especially if you are trying to recreate the post WWII period. There were a lot of fish choices and some very good salads, not to mention fresh fruit.

We have been working with a CIA-trained chef and he has done wonders to create meals from our recipes that are current and healthy.

Erie Lackawanna Dining Car Preservation Society
tstuy@eldcps.org

I suspect it couldn't be any worse that what is currently served up. It'd be hard to be worse than TV dinners.

Gerald

> The food was not that bad, especially if you
> are trying to recreate the post WWII period.
> There were a lot of fish choices and some
> very good salads, not to mention fresh
> fruit.

> We have been working with a CIA-trained chef
> and he has done wonders to create meals from
> our recipes that are current and healthy.


hrrhs@aol.com

Santa Fe Railroad French Toast

5 slices day old white bread, cut 3/4" thick
6 eggs, lightly beaten
3 cups of whipping cream
1/2 tsp vanilla
1/4 tsp salt
Shortening
Powdered sugar

Cut bread slices diagonally in halves.
Beat the eggs with cream, salt and vanilla until light.
Dip bread into mixture and let soak at least two hours.
Melt shortening in pan to a one inch depth and heat to 450F.
Add 3 or 4 bread triangles, or enough to fit the pan without crowding.
Fry until edges turn golden brown. Turn to cook other side just until edges brown.
Remove and place on oven rack over a pan.
Bake at 400F 3 to 5 minutes until puffy and golden.
Dust with powdered sugar, makes 5 servings.

I wish someone would try this and tell me what its like ... We tried one of the chicken pot pie recipes and it was good (scaled down) but have not tried the french toast.

lamontdc@adelphia.net

I'll give it a try. Let you know how it works.

Gerald W. Kopiasz

> Santa Fe Railroad French Toast

> 5 slices day old white bread, cut 3/4"
> thick
> 6 eggs, lightly beaten
> 3 cups of whipping cream
> 1/2 tsp vanilla
> 1/4 tsp salt
> Shortening
> Powdered sugar

> Cut bread slices diagonally in halves.
> Beat the eggs with cream, salt and vanilla
> until light.
> Dip bread into mixture and let soak at least
> two hours.
> Melt shortening in pan to a one inch depth
> and heat to 450F.
> Add 3 or 4 bread triangles, or enough to fit
> the pan without crowding.
> Fry until edges turn golden brown. Turn to
> cook other side just until edges brown.
> Remove and place on oven rack over a pan.
> Bake at 400F 3 to 5 minutes until puffy and
> golden.
> Dust with powdered sugar, makes 5 servings.

> I wish someone would try this and tell me
> what its like ... We tried one of the
> chicken pot pie recipes and it was good
> (scaled down) but have not tried the french
> toast.


hrrhs@aol.com

You can find that French Toast recipe in Jim Porterfield's Railroad Dining Car Recipe book (still in print!). I have made it often. By putting it in the oven you get the toast to puff up nicely.

Erie Lackawanna Dining Car Preservation Society
tstuy@eldcps.org

While we're on it. I'm searching for recipes from the C&NW. Any books out there?

Thanks,
Gerald W. Kopiasz

> You can find that French Toast recipe in Jim
> Porterfield's Railroad Dining Car Recipe
> book (still in print!). I have made it
> often. By putting it in the oven you get the
> toast to puff up nicely.


hrrhs@aol.com