 At the turn of the century cruise ships operating along the Great Lakes offered varied dining selections.Seasonal fruits, oats, hash browns puffed rice, sirloin steak, and lamb kidney saute with mushrooms were some of the breakfast offerings available in 1913.Beginning in the 1930s fine dining on railroads included cashew chicken, baked filet of Lake Superior white fish au Gratin and floating island dessert with custard sauce.