nation’s longest-running dinner trains, for their suggestions for bringing it up to date. A Request: If you have suggestions to strengthen this questionnaire, send them to me at my email address below. This will fur- ther help to develop a longer, more compre- hensive checklist, one that will be available to any excursion or preservation operation contemplating the launch of some form of dinner train.
What Would Beebe Do? Noted railfan, gourmand, and author, the late Lucius Beebe, with Charles Clegg, once operated one of America’s most flamboyant private railroad cars, the heavyweight busi- ness car Virginia City. These veteran travel- ers had a well-established routine for life on board their car, which is reflected in these instructions to the crew responsible for feed- ing them: General: Generally speaking, food
served aboard should be of quality instead of quantity. Mr. Clegg eats lightly and Mr. Beebe eats heartily. Breakfast is served be- tween eight and noon. Lunch about one or one thirty and dinner about seven thirty or eight. Dinner in the evening is the main meal and other meals should be compara- tively light. Breakfasts: Usually Mr. Clegg orders
eggs served at the same time with dry cere- al topped with fresh or tinned fruit and plain milk, no toast, and coffee. Mr. Beebe, however, likes a hearty break-
fast: three eggs with small sausages or ba- con crisp, ham, small steak rare, lamb or pork chops, broiled fresh fish, creamed salt- ed fish, grilled or creamed fowl, chipped beef, game steaks, cod fish balls. Cheese, Denver or Spanish omelette for variety. This with hot bread, biscuits, rolls, or croissants. Lots of butter. Mr. Beebe likes fresh fruits, berries and melons to start, but no fruit juices or cereals. Do not stock all of the above — only what can be used without waste. Guests must content themselves with whatever is on hand for Mr. Beebe and Mr. Clegg. Dinner: Soup is not to be served except on advance request. Instead, hors d’oeuvres are served with cocktails in the Observation Room. (Simple ones, smoked salmon and ground pepper on toast strips, caviar on ice with toast circles and lemon on the side, pâté de foie gras on ice with toast on the side, etc.) Two kinds of hors d’’oeuvre is suf- ficient each time. Always stock plain good vanilla ice cream
so that flaming desserts may be prepared (on request Mr. Clegg will show you how to prepare them in five minutes) and stock a variety of imported cheeses in small individ- ual service packages. Make regular coffee for breakfast and lunch and use the strong black Italian coffee for dinner, served in the small coffee cups. Wines: When asked for, red wine is served
PLEASE SEND correspondence concerning ON THE MENU directly to James Porterfield, 763 Cricklewood Drive, State College, PA 16803 or email jamesd
porterfield@mac.com.
Visit
www.friendlysp.com to read the review of Steel Trails written by Don Spiro from the September 2010 issue of Railroad Model Craftsman.
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J.R. Knoll
From the copper railroads at Superior, to the rugged grades on Ramsgate Hill outside Prescott, to the tourist sleepers parked at the rim of the Grand Canyon, to the rush of Southern Pacific transcontinental traffic passing through the busy Tucson terminal, Knoll’s pictures capture the trains, the people and the times. A must have for railroad buffs and photo collectors alike. Paperback, 115 pages, softbound, 8 ½ x 11
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Are you a fan of the New York Central? Want to learn more about railroading? Join us for a great weekend of historic presen- tations, layout tours, and excursions. Also don’t miss our great train show and dinner banquet. Visit
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2012 NYCSHS ANNUAL MEETING MAY 4-6 • ELKHART, INDIANA
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CARSTENS RAILROAD BOOKSARE AVAILABLE ON OUR WEBSITE AT:
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