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
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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.
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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
