order it by telephone at 450/638-1522, X221. The cost in American dollars will depend on the exchange rate in effect at the time your credit card is charged (the Canadian and American dollar are — at this printing — roughly equivalent). The shipping rate will depend on your location and the shipping method you choose (flat-rate or express). For more information, visit
http://exporail.org. Thanks to Bruno Cordellier, Communica- tions Officer of Exporail, the Canadian Rail- way Museum, as well for his help with this column. He, in turn, credits the artistic di- rection of the culinary aspects of the book to a team under Line Pomerleau at Prima Vidéo, Martin Gemme, chef and sommelier at VIA Rail Canada, and, “of course,” CN and CP.
Rome Apples? A reader writes: “Somewhere along the line I thought I heard or read that Rome apples were used by the New York Central (and maybe others) as its choice for baked apples as Romes had less propensity to move around when the train was moving. When I told a friend about this, she rolled her eyes. But I soldiered on, insisting on being serious (or nuts) about what might be misremem- bered misinformation, so I thought you might be able to shed a little light? What do you think?” Unable to resist an occasional light-hearted historic mystery, I contacted the New York Central System Historical So- ciety and the New York Apple Association. A representative of the NYCSHS replied, “I’m not surprised that somebody has raised this question. It is similar to, ‘Which brook provided the New York Central with its Brook Trout?’” He goes on to observe, “I sus- pect that it has more to do with the pre- World War II menus and recipes. At one time, all the railroads specified which kind of sauce, ingredients, etc. were to be used. When did they cease same? I have no idea. Regrettably, he closed with, “Sorry. . . . I re- ally wish I could answer that one.” Jim Allen, President of the New York Ap-
ple Association, replied, “This sounds like an urban legend to us, but who knows? Like any good urban legend, the facts support the story. For example, Romes are indeed a good baking apple. Plus, they’re usually very round with a flat bottom, compared to, say, a pointy Golden Delicious. Further, in the days the Central System would have been operat- ing — well before our industry adopted CA (controlled atmosphere, or long term) stor- age technology, which began in the 1960s — Romes stored well and were on the market longer. These days, with CA storage more va- rieties are available for more of the year.” One guy who would have known is the
late Jake Szarwark, who operated Jake’s Junction, the restaurant that once occupied the (ex-IC) streamliners at the National New York Central Railroad Museum in Elkhart, Ind. His menu featured several au- thentic New York Central dining car recipes. He boasted that his baked apples were the real deal as he bought the apples from the same orchard as the NYC. That tidbit — if it even included the type of apple used — ap- peared in my very first column for R&R, in December 1992. Unfortunately it is no longer accessible on my computer, and my older back issues are still packed from my move to West Virginia last year. So no definitive answer. Just hints. If you, kind reader, have more information, drop me a line (
jamesdporterfield@mac.com).
www.chamasteam.com SAVE YOUR BACK ISSUES
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