Mighty Mount McKinley towers 20,300 feet above sea level in Alaska's Interior to take its majestic place as the greatest of all North American mountains. When measured in height above the plateau on which it stands, this is the highest peak in all the world. On your way to visit Mount McKinley National Park you may see colorful native Indians and their food caches.
EUSTACE PAUL ZIEGLER, whose distinctive dry point etchings are reproduced on this series of Alaska Line menus, lived and worked or more than sixteen years among the colorful pioneers, native Indians and incredible beauty of Alaska. Mr. Ziegler is widely recognized for his murals and paintings o Alaska which are hanging today in all parts of the world.
Complete sets and envelopes for mailing are available from the Steward. These dry point etchings are especially attractive when framed, and the above description should be pasted on the back for a lasting reference.
For interesting Alaska vacation literature write to ALASKA STEAMSHIP COMPANY, Room 979, Pier Two, Seattle
COPYRIGHTED 1939 AND ALL RIGHTS RESERVED BY THE ALASKA STEAMSHIP COMPANY LITHOGRAPHED IN U.S.A. FARWEST LITHOGRAPH & PRINTING CO., SEATTLE
Alaska Land of the Sleepless Sun! Here early in Alaska's long May-through- September summer vacation season Old Sol works the night shift. During May and June the eccentric Midnight Sun stages its most extravagant show, dipping behind the snow-capped horizon for only a few hours out of each twenty-four, pausing there to paint the sky in soft pastels.
MENU S. S. MOUNT McKinley CAPTAIN A. RYNING, Commander Saturday December 13th 1941
LUNCH Indian Relish Pearl Onions Spiced Beets Mixed Sweet Pickles Dill Pickles
Soups Puree of Split Pea Tomato Bouillon
FISH Baked Fresh Alaska Halibut Lemon Butter
Entrees Old Fashioned Beef Stew and Vegetables Baked Macaroni and Cheese Vegetable Plate with Poached age Grilled Lamb Chops on Toast
Vegetables Hashed Brown Potatoes Boiled Rice Steamed Potatos String Beans
Cold Buffet Potato Salad Served with all cold Orders Cold Cuts with Potato Salad Fresh Horseradish Pickled Herring
Salad Hearts of Lettuce French Dressing
Desserts Malange a Pudding Fruit Sative Apricot Pie Nut Cake St Strawberry Jello with Whipped Cream Preserved Italienne Prunes Stewed White Figs
Cheese Swiss American Camembert Edam Tillamook Cheese served with Toasted Brents or Mitt Wafers Green Tea Postum Orange Pekoe Tea Chocolate Coffee
J. P. STOLLERY, Chief Steward
Click tabs to swap between content that is broken into logical sections.