1950s cuisine often brings up images of drive-in hamburgers, casseroles with cream of mushroom soup, and ghastly Jello salads. I found my stereotypes shattered one afternoon when I happened to come across some menus from the Santa Fe Railroad. Dinner menus showed plenty of meat and potatoes, with lamb and veal as common fare. However, menu after menu also offered fish dishes, usually broiled or baked. Salads were common, even if they may have been iceberg lettuce with thousand island dressing.