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"the San Francisco
New York
New Yorkv
United's Chef Emil
Elberta Peaches
Salzmann apprenticed in his family's inn
in Canton Zurich, Switzerland. Experience
in famous continental and American hotels
and clubs preceded his present position
with United.
Melba Toast
Jelly
Chicago
Chef Eugene Ertle
began his ćulinary career in Stras-
bourg, Alsace Lorraine. After further
training in Munich and Paris, he
arrived in Chicago in 1924, where he
served in several nationally-known
restaurants before joining United.
Broiled Ham Steak with Scrambled Eggs
Delmonico Potatoes
Glazed Filbert Ring
Raisin Twist
Coffee
Tea
Milk
UNITED AIR LINES
Chef Frank Hurliman
learned his cuisine artistry in resort hotels on the
scenic slopes of Mt. Rigi near Lake of Lucerne,
Switzerland. Before coming to United he was associ-
ated with leading Canadian and American hotels.
Back:
10
SPEED
Fine food, prepared by experienced
Continental chefs, is a tradition aboard
"the San Francisco' and other famous
United Mainliner flights.
MAINLINERS
YOUR MAIL
BY AIR
• ROUTE OF THE
LINES
UNITED AIR
