A Culinary Farewell at Sea: SS President Harding’s 1934 Dinner Experience

Discover the rich selection of dishes from the SS President Harding’s 1934 Farewell Dinner Menu, featuring classic entrees like Fried Plaice Meunière and Baked Irish Ham, along with exotic selections and a glimpse into the dining customs of the era.

Front Cover of a Vintage Farewell Dinner Menu from 12 April 1934 on board the SS President Harding of the United States Lines featured Fried Plaice, Meunière, Baked Irish Ham, and Neapolitan Ice Cream for dessert. The Menu included the Credo for the United States Lines. GGA Image ID # 1ef30adca1

HORS D’ŒUVRES

• Fruit Salad        
• Caviar on Toast
• French Sardines
• Queen Olives

SOUP

• Cream of Asparagus
• Consommé, Carmen

FISH

• Fried Plaice, Meunière

ROASTS

• Baked Irish Ham
• Philadelphia Capon, Sage Dressing

VEGETABLES

• Cauliflower, Cream Sauce     
• Corn on Cob

POTATOES

• Boiled or French Fried

SALAD

• Lettuce and Sliced Tomatoes

COMPOTE

• Preserved Peaches

DESSERT

• Neapolitan Ice Cream
• Perfetto Wafers

CHEESE

• Swiss or American - Crackers
• Assorted Nuts
• Fresh Fruit in Season

• Tea
• Coffee

Third Cabin Farewell Dinner Menu Items, SS President Harding, Thursday, 12 April 1934. GGA Image ID # 1ef34e015f

Credo of the United States Lines, 1934. SS President Harding Farewell Dinner Menu, 12 April 1934. GGA Image ID # 1ef39556f4

Credo

The United States Lines undertakes to paint at sea a canvas of all that is finest in the American manner of living. To depict with fidelity, it must pose the perfect Host ... must ask that he lends himself to the painting without mental reservation, and at all times to be natural. This prototype, fittingly, is the American of achievement. He is depicted as inviting to his home his dearest friend. Every thought is for the happiness and enjoyment of his guest. Therefore, first of all, the food must be perfect and flawlessly served … when, where and how an intimate knowledge of his guest's likes and dislikes dictate. Next, logically, comes accommodations. His guest must he ultra-comfortable … every facility present or available at a nod. Well-fed, comfortable, his guest is basically happy. The nuances and highlights that breathe feeling, mark consummate artistry and complete the perfect painting, here we shall call… entertainment. Pause or stimulation for mind and body must be present in abundance. All these things United States Lines has endeavored to provide, unobtrusively ... that a perfect sailing may be found …under the Stars and Stripes!

Listing of Commander and Executive Staff and Space for Autographs (Unused), SS President Harding Farewell Dinner Menu, 12 April 1934. GGA Image ID # 1ef3a9d85e

S. S. “President Harding”

Commander Schuyler F. Cumings, U. S. N. R.

EXECUTIVE STAFF

• Chief Officer, S. W. C. Freeman
• Chief Engineer, John Rakow
• Purser, A. Koppenjan
• Surgeon, J. Jackson-Moore, M. D.
• Chief Steward, Robert A. Grunnelle

Farewell Dinner Menu Tassel Binding, 1934. GGA Image ID # 1ef41ef58e

Recap and Summary of the SS President Harding Farewell Dinner Menu (April 12, 1934)

Introduction

The SS President Harding's Farewell Dinner Menu from April 12, 1934, offers a delightful snapshot of transatlantic dining aboard a United States Lines vessel. This third-class menu reflects the culinary variety, quality, and creativity characteristic of ocean travel during the interwar period. From familiar favorites to more exotic selections, the menu provides insight into the social and culinary experiences shared by passengers of various backgrounds.

Featured Entrees

The likely featured entrees for the evening include:

Fried Plaice, Meunière – Plaice, a mild-flavored flatfish popular in European waters, was prepared "meunière" style, meaning it was dredged in flour, fried in butter, and served with a simple lemon-butter sauce. For passengers accustomed to cod or halibut, plaice might have been unfamiliar but certainly enjoyable with its delicate texture.

Baked Irish Ham – This dish, paired with classic sage dressing, likely stood out as a hearty and familiar comfort food. Irish ham, known for its distinctive brined flavor, offered passengers a savory, well-seasoned dish reminiscent of traditional home-cooked meals.

Special Items & Unusual Dishes

Caviar on Toast: Caviar was an unexpected luxury for third-class diners. While not the finest Beluga, the presence of caviar suggested a level of opulence uncommon in many passengers' daily lives.

Consommé Carmen: Named for the famous opera, this soup likely featured a clear broth with vibrant seasoning and potentially Spanish-inspired ingredients such as red peppers or paprika.

Perfetto Wafers: An unfamiliar name to many, these were delicate, crisp biscuits often served with ice cream.

Items That Might Have Confused Passengers

Fried Plaice: While fried fish was familiar, "plaice" was not a common American fish at the time. Passengers might have asked about its taste and preparation.

Meunière: This French culinary term may have been unfamiliar to passengers unacquainted with continental dining.

Neapolitan Ice Cream: While this dessert was popular, the name might have prompted questions about its origin, as it reflected the Italian city of Naples' influence on frozen desserts.

Menu Variety and Highlights

The 1934 menu was designed to please diverse palates with a combination of classic and international flavors:

Hors d’Oeuvres included fruit salad and caviar on toast, catering to both simple and refined tastes.

Soups ranged from creamy asparagus to a consommé with a cultural twist.

Vegetables like cauliflower with cream sauce and corn on the cob were likely chosen for their widespread appeal.

Desserts featured the ever-popular Neapolitan ice cream alongside seasonal fresh fruit.

The Dining Experience: A Waiter’s Perspective

If you had asked a waiter for recommendations, they might have suggested the Fried Plaice Meunière for those curious about trying something different, or the Baked Irish Ham for a comforting and satisfying option. Diners would have been reminded to leave room for the Neapolitan Ice Cream — a perennial favorite among passengers of all ages.

The meal was accompanied by a sense of occasion, with the Captain's farewell dinner signaling the journey's conclusion. The presence of the United States Lines' "Credo" on the menu underscored the company's commitment to hospitality, service, and passenger comfort.

Conclusion

The SS President Harding's Farewell Dinner Menu from April 1934 exemplified the thoughtful planning behind even third-class meals on ocean liners of the era. The variety of dishes, inclusion of luxurious elements like caviar, and presence of European culinary influences made this meal a memorable part of the transatlantic journey. For teachers, students, genealogists, and history enthusiasts, this menu offers more than a list of foods; it provides a flavorful glimpse into the social and culinary dynamics of maritime travel in the 1930s.