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Chesapeake & Ohio Lines menu/postcard, insert

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men001608-003
    Details

    Rights

    This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.

    Publisher

    University of Nevada, Las Vegas. Libraries

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    image/tiff

    SPECIAL FOR LUNCHEON TODAY <br> <br> <br> BREAD AND BUTTER <br> CHERRY STONE CLAM COCKTAIL <br> CONSOMME, in cup, hot or cold <br> TOMATO Bouillon, in cup <br> Broiled Blue Fish <br> Broiled Lake White Fish <br> SMOKED FINNAN HADDIE, CREAMED WITH TOAST <br> BROILED SPRING CHICKEN, HALF <br> FRANKFORTS SAUSAGE, POTATO SALAD <br> COLD ROAST SPRING LAMB MINT SAUCE <br> SPAGHETTI ITALIENE <br> CORN Per COB <br> NEW BEETS <br> SPINACH WITH EGG <br> NEW GREEN PEAS <br> RHUBARB OR APPLE PIE MADE ON CAR <br> Grape Fruit JUICE taken from RIPE FRUIT in GROVE <br> CANTALOUPE HALF, WHOLE <br> BERRIES WITH CREAM <br> WATERMELON <br> Certified Pure Butter Milk <br> Certified Pure Milk <br> <br> <br> The Fish Route, Lake and Sea <br>