Dining in Style: A Culinary Tour Aboard the SS Manhattan – July 24, 1934

Experience the sophisticated flavors of 1930s ocean travel with the SS Manhattan's Second Cabin Dinner Menu from July 24, 1934. Discover the chef's recommendations, classic dishes like Fresh Sole Sauté Meunière, and historical curiosities like Kraft's Knäcke Bread.

The Charles Church Vienna (Austria) Decorates the Elegant Front Cover of this Vintage Second Cabin Dinner Menu From Tuesday, 24 July 1934, Onboard the SS Manhattan of the United States Lines. The Bill of Fare Featured Fresh Sole Sauté, Meunière - Potato Salad, Râgout Financière en Cassolette, Fleurons, and Soufflé Mercedes for Dessert. the Four-Page Menu Included a Musical Program. GGA Image ID # 156b25ace1

Menu Item Suggestion

• Hors d'Œuvress
• French Onion Soup, Cheese Croûtons
• Fresh Sole Sauté, Meunière - Potato Salad
• Squab Chicken, Rótie
• Chicory Salad, French Dressing
• Cup Mascotte :: Petits Fours
• Cheese with Crackers
• Fresh Fruit
• Coffee
• Friandises

Special orders will be filled on request

Chief Steward, Second Steward or Asst. Second Steward.

ON BOARD S. S. MANHATTAN

Tuesday, July 24, 1934

Hors d'Œuvres

• Honeydew Melon, Frappe
• Fruit Cup, Miami
• Appetit Sild Complete
• Egg Ravigote
• Bordeaux Sardines on Toast
• Smoked Eel
• Eclair Rossini
• Smoked Norwegian Anchovies
• Cornet of Smoked Salmon
• Tunafish, Sauce Rémoulade
• Spiced Pears
• Table Celery
• Spring Onions

SOUPS

• French Onion Soup, Cheese Croûtons
• Purée Gibier, Champignons
• Consommé Montmartre
• Essence of Tomato
• Beef Broth, Hot or Cold

Fish

• Boiled Fresh Turbot, Sauce Cardinale
• Boned Salmon Steak and Mushrooms au Four, Sauce Béarnaise
• Recommended: Fresh Sole Sauté, Meunière - Potato Salad
• Cold: Halibut Steak, Verte

Entrees

• Chicken Croquettes, Ivory Sauce - Green Peas
• Calf's Tongue, Polonaise
• Mousse de Jambon, Alexandra
• Râgout Financière en Cassolette, Fleurons
• Welsh Rarebit
• Breast of Guinea Hen, Virginia Style

Legume:

• Fried Celery
• Sauce Italienne

Refreshment:

• Sherbet Américaine

Cold Dishes:

• Westphalian Ham
• Salade Printanière
• Pâté de Foie Gras en Madeira Gelee

ROASTS

• Sirloin of Beef au Jus, Horseradish
• Watertown Gosling, Baked Apple
• Larded Fricandeau of Veal, Demi-glace
• Our Special from the Rotisserie: French Poussin (Squab Chicken)
• Chip Potatoes
• Tomatoes

From the Grill:

• Broiled Quail, Wiltshire Bacon. Sauce Cumberland
• Lamb Chops Steak à la Breslau
• Calf's Kidney en Brochette

VEGETABLES

• New String Beans
• Stuffed Green Peppers
• Creamed Kohlrabies
• Cauliflower au Gratin
• Steamed Patna Rice

POTATOES:

• Boiled
• Baked Idaho
• Delmonico
• French Fried

SALADS

• Hearts of Lettuce
• Romaine
• Chicory
• Del Monte
• Ninon

DRESSINGS:

• Thousand Island
• French
• St. Rudolf
• Cream

COMPOTE:

• Cherries
• Apricots

STEWED FRESH FRUIT:

• Pears
• Peaches

DESSERTS

• Soufflé Mercedes
• Ice Cup, Mascotte
• Petits Fours
• French Pastry
• Pineapple, Alexandra
• Almond Macaroons
• Pudding Glace,
• Nesselrode
• Gateau Chateau
• Neapolitan or Raspberry Ice Cream
• Wafers

CHEESE

• Cheshire
• Young American
• Romadur
• Emmenthal
• Limburg
• Bel Paese
• Gorgonzola
• Edam

Breads

• Kraft's Knäcke Bread
• Brand "H" "D" "K"
• Swedish Bread

OTHER

• French Prunes
• Fresh Fruit Basket
• Assorted Nut Meat
• Table Raisins
• Crystalized Ginger
• After Dinner Mints
• Dates
• Figs
• Demi-tasse

Musical Program

1. "The High School Cadets," March :- J. P. Sousa
2. "Canzonetta" :- G. Carrazzoni
3. "Marianna," Waltz :- E. Waldteufel
4. "Dance of the Hours" from "Giaconda" :- A. Ponchielli
5. "Liebesfreud" :- F. Kreisler
6. "The Princess Pat," Selection :- V. Herbert

Menu Suggestions from this Vintage Second Cabin Dinner Menu From Tuesday, 24 July 1934, Onboard the SS Manhattan of the United States Lines. GGA Image ID # 156b70e76b

Menu Selections from this Vintage Second Cabin Dinner Menu From Tuesday, 24 July 1934, Onboard the SS Manhattan of the United States Lines. GGA Image ID # 156bff751b

Musical Program, SS Manhattan Dinner Menu from 24 July 1934. GGA Image ID # 22022f4dd5

Recap and Summary: SS Manhattan Dinner Menu – 24 July 1934

Dining aboard the SS Manhattan on July 24, 1934, was a culinary experience that combined international flair with familiar comforts. This Second Cabin dinner menu reflects the luxurious standards of ocean liner travel during the early 20th century. With its wide variety of dishes, from French classics to American staples, the menu was designed to please both adventurous diners and those seeking familiar flavors. The evening’s meal was further enhanced by a thoughtfully curated musical program, ensuring passengers enjoyed a delightful multisensory experience.

🌊 Menu Overview: Variety and Selection

The SS Manhattan’s menu showcases an impressive selection of dishes across multiple categories—hors d'œuvres, soups, fish, entrées, roasts, vegetables, potatoes, salads, desserts, cheeses, and more. Passengers could choose from light, refreshing appetizers to robust, flavorful entrées, culminating in a decadent array of desserts.

🍽️ Featured Entrées (Likely Highlights)

Two entrées likely stood out as the stars of the evening:

Fresh Sole Sauté, Meunière – Potato Salad

Why it stood out:

As a chef's recommendation, this dish offered a delicate, flaky sole prepared "Meunière" style—lightly floured and sautéed in butter, with a hint of lemon and parsley. Paired with potato salad, this dish balanced richness with freshness, making it a standout selection.

Potential Confusion:

Passengers unfamiliar with French cuisine might have asked about "Meunière," as the term wasn't commonly used in American kitchens during the 1930s.

Râgout Financière en Cassolette, Fleurons

Why it stood out:
This dish reflected the menu’s European influences, featuring a luxurious stew of meats, mushrooms, truffles, and possibly sweetbreads served in a small casserole dish ("cassolette"), topped with flaky puff pastry crescents ("fleurons").

Potential Confusion:

American passengers might have been unfamiliar with truffles or sweetbreads and the term "Financière," which refers to a garnish traditionally associated with elegant, high-end cuisine.

🦞 Special Items of Interest

Appetit Sild Complete: A Scandinavian-inspired appetizer made from small, brined herring. "Sild" was popular in Europe but less so in America, especially in its more pungent preparations.

Mousse de Jambon, Alexandra: A ham mousse dish with a creamy texture, likely set in gelatin. Gelatin-based savory mousses were trendy during this time, though the combination of ham and mousse might have puzzled some.

Kraft's Knäcke Bread (Brand H, D, K): "Knäcke" is Swedish crispbread, a hard, rye-based bread. Kraft Foods' involvement indicates the widespread influence of branded convenience foods aboard ships. Kraft's crispbread is now a rarity, making this a historical curiosity.

Calf's Tongue, Polonaise: "Polonaise" usually refers to a breadcrumb, egg, and butter topping. Calf's tongue, while common in European cuisine, might have seemed exotic to American travelers unfamiliar with offal dishes.

Pâté de Foie Gras en Madeira Gelee: A luxurious liver pâté set in a gelatin made with Madeira wine, reflecting the period’s fascination with aspics and preserved dishes.

🌍 International Culinary Influences

The menu’s breadth highlights how ocean liner cuisine catered to a diverse passenger demographic. French culinary terminology dominates the menu, suggesting a desire to impress passengers with sophisticated, continental flavors. British, German, and Scandinavian influences are also present, as seen in dishes like:

• Welsh Rarebit (British): A savory cheese sauce served over toast.
• Appetit Sild (Scandinavian): A herring dish that added Northern European flair.
• Bratkartoffeln (German-style potatoes): Although not explicitly named here, the preparation style hints at popular German side dishes.

🎶 The Dining Atmosphere: Music and Elegance

The meal was accompanied by live music, including pieces like John Philip Sousa’s "The High School Cadets" and "Dance of the Hours" from "La Gioconda" by Amilcare Ponchielli. The music choices blended lively American marches with sophisticated European compositions, mirroring the culinary balance of familiar and exotic flavors.

📜 Historical and Brand Connection

Brand-name foods and styles from this era offer a nostalgic link to the dining habits of the time. The inclusion of Kraft's Knäcke Bread exemplifies how companies extended their reach into high-end ocean liner dining. Other noteworthy historical culinary elements include:

Del Monte (Salad Option): Del Monte’s presence as a named salad option indicates the brand’s stronghold in the canned fruit and vegetable market, offering consistency and familiarity for passengers abroad.

🧐 Dishes That Might Have Confused Passengers

For passengers unacquainted with European culinary terms, the following dishes might have required explanation from the ship’s staff:

Râgout Financière en Cassolette, Fleurons: As discussed earlier, the use of truffles, sweetbreads, and puff pastry might have been unfamiliar.

Soufflé Mercedes: A dessert name without description—likely a light, airy soufflé flavored with fruit or a liqueur.

Essence of Tomato: Not merely tomato soup, but a clear, concentrated broth made from tomatoes.

Appetit Sild Complete: This Scandinavian dish was likely met with curiosity, given the less common use of preserved herring in American cuisine.

🍰 Desserts: The Sweet Finale

Dessert offerings were equally diverse, featuring:

Soufflé Mercedes: A likely nod to luxury and light texture.

Pineapple Alexandra: Possibly fresh pineapple in syrup or a gelée.

Pudding Glacé, Nesselrode: A frozen dessert flavored with chestnuts, fruits, and sometimes rum, reminiscent of European aristocratic dining.
Petits Fours and French Pastry: Small, decorative cakes that added an elegant finishing touch.

🎯 Culinary Experience at Se

The SS Manhattan’s menu reveals more than just food—it reflects the era's luxurious, cosmopolitan ethos of ocean liner travel. Passengers, whether seasoned travelers or first-time voyagers, experienced a sense of adventure through the diverse flavors and culinary traditions served onboard. The attention to detail, from the creative entrée options to the live music program, underscored the liner's commitment to turning a meal into an event.