In his travelogue, aptly titled California: How to Go There, And What to See by the Way, Nordhoff spoke of train dining in glowing terms: "The cooking is admirable, the service excellent, and the food is various and abundant." At that time a passenger __________ dine on broiled muttonchops, breaded veal cutlets and freshly hunted buffalo, washing it all __________ with a glass of real French champagne.

Even though the railways led to California, dining cars were nonexistent west of Omaha in Nebraska until the 1890s. The high-tech cars were too costly to chance on dangerous isolated Western rails. The lack of food options for _________ led to one of the most enduring images of America's railway golden age: the Harvey Girls. These women worked as waitresses in the Harvey Houses, restaurant-inns that dotted the Western landscape for decades.

Fred Harvey opened the first branch of his Harvey House in 1878, and from then until the automobile age in the 20th century, passengers could count on delicious, high-quality food served in beautiful surroundings. Meals as varied_________ chicken enchiladas, roast goose with apples and apricot Charlotte were served by the Harvey Girls, clad in long black dresses with voluminous white aprons. The staff got free room and board, a generous salary and a one-year employment contract. Often the only young women in rough-and-tumble railroad towns, the Harvey Girls _________ a civilizing force in the Wild West.

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