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Roy Ratcliff

Roy Ratcliff, in common with all "Oriental Limited" chefs, sets a high standard of efficiency for himself and strictly adheres to it. This makes for service par excellence.

Prune Cream Pie

Roll and arrange good, rich pie paste in bottom of deep pie tin. Place in same filling made of 1 pound stewed prunes well cooked and minced. Flavor with juice of half an orange, one-sixteenth of a teaspoonful of ground cinnamon, one-sixteenth of a teaspoonful of ground nutmeg and two tablespoonfuls melted butter. Stir all together well and put into paste. Bake in oven until crust is well done. Let cool, serve with whipped cream, flavor with vanilla.

Chicken A la King

One tablespoonful butter, melt, and add one-fourth green pepper, cut up, and one-half cupful mushrooms cut up, stir and cook 5 minutes. Add 1 level tablespoonful flour, salt, cook until frothy, add 1 cupful cream, stir until sauce thickens, set over hot water, add cupful and a half of chicken, beat into it yolk of 1 egg.

Pork Chops-- India

Cut 8 good-sized pork chops, arrange flat in baking pan, season with salt and pepper and sprinkle with curry powder. Mince fine 2 good-sized carrots, onions, turnips, raw tomato and small stalk of celery. Cover vegetables with chops. Place contents in oven until vegetables are well cooked. Finish by adding heavy brown stock sauce and allowing to simmer 10 minutes. Serve with rice and garnish with toast.