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By the 1870 s, the Transcontinental Railroad stretched all the to California, and with it came a new era of railway dining. The most detailed account of train foods comes from an in Harper's Magazine published in 1872 and by Charles Nordhoff, prominent journalist of the era. 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." A passenger 110 dine on broiled muttonchops, breaded veal cutlets and freshly hunted buffalo, washing it all with a glass of real French champagne. On board the Nickel Plate Railroad, which stretched over the mid-central United States, diners could choose the meal and budget that fit them best, from a 55-cent special of sliced tomatoes and baked beans to finnan haddie la Delmonico (a smoked haddock dish) for 90 cents. By the 1870 s, the Transcontinental Railroad stretched all the to California, and with it came a new era of railway dining. The most detailed account of train foods comes from an in Harper's Magazine published in 1872 and by Charles Nordhoff, prominent journalist of the era. 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." A passenger 110 dine on broiled muttonchops, breaded veal cutlets and freshly hunted buffalo, washing it all with a glass of real French champagne. On board the Nickel Plate Railroad, which stretched over the mid-central United States, diners could choose the meal and budget that fit them best, from a 55-cent special of sliced tomatoes and baked beans to finnan haddie la Delmonico (a smoked haddock dish) for 90 cents