Masonic Masters and Wardens Dinner Dance: A Private Dining Affair Aboard the SS Washington – 1933

Step back in time to the Masonic Masters and Wardens' private dinner dance aboard the SS Washington in 1933. Explore the menu selections, musical program, notable guests, and the meticulous process behind arranging a private dinner at sea.

Front Cover of a Vintage Private Dinner Menu & Dance from 13 December 1933 on Board the SS Washington of the United States Lines featured Bluefish au Four with Cardinale, Filet Mignon à l'Alsatienne, and Cup aux Fraises for Dessert. GGA Image ID # 12bf509f6f

Dinner Dance

MASTERS and WARDENS

Fifth Masonic District of Manhattan

R . George J. Mintzer - District Deputy Grand Master

S. S. WASHINGTON - December 13th, 1933

LODGES

• Alma: Martin A. Arrowood
• Ancient: William Otto
• Astor: Album M. Gutterson, Jr.
• Bethel: George J. Murphy
• Bunting: Percy C. Clark
• Citizens: Moe Morris
• Charity: Herbert O. Burden
• Copestone: James L. Dunn
• Dantel Carpenter: Otey H. Thomason
• Emanuel: Morris Jashnoff
• Evangelist: Herman F. Ford
• Girard: Jacob Saiken
• Globe: Harry J. Kennedy
• Ivanhoe: George A. Hamilton
• Knickerbocker: Frederick H. Niedenstein
• Livingston: Thomas W. Gold
• Perfect Ashlar: Ned Urwin
• Republic: Nicholas F. Bader
• Scotia: Philip A. Lewi
• Stanley: Lewis H. Benjamin
• Tabernacle: Henry Poll
• True Craftsman: Edward Rownth
• Veritas: Michael Levine

Masters Association

• Moo Morris. President
• George, fl. Hamilton, Secretary
• Henry Poll, Vice-President

Wardens Association

• Paul Feinsod, President
• Carleton Wiggin. Secretary
• Hyman Rothbart, Vice President

Arranged by William C. Jordan of Collins Travel Bureau.

The Masters and Wardens take this opportunity to thank R. Alex P. Watts through whose efforts this affair was made possible.

MENU

• Fruit Cup, Macedoine
• Table Celery     
• Queen Olives
• Chicken Broth, Jardinière
• Bluefish au Four, Cardinale
• Mont d'Oree Potatoes
• Filet Mignon a l'Alsatienne
• Tomato au Gratin        
• Julienne Potatoes
• Hearts of Lettuce, St. Rudolph's Dressing
• Cup aux Fraises
• Macaroons
• Demi-Tasse

MUSICAL PROGRAM

• March, "Nearing the Goal" (von Blon)
• Overture, "Zampa" (Harold)
• Aria, "My Heart at Thy Sweet Voice" (From "Samson and Delilah") – (Saint-Saëns)
• Waltz, "Blue Danube" (Strauss)
• Characteristic, "Pan-Americana" (Herbert)
• Selection, "The Desert Song"  (Romberg)

Mr. Richard Kraetke, Musical Director

Title Page, Private Dinner Menu & Dance, Masonic Masters and Wardens on the SS Washington of the United States Lines, 13 December 1933. GGA Image ID # 12bfa2ad79

Lodges and Officers, Private Dinner Menu & Dance, Masonic Masters and Wardens on the SS Washington of the United States Lines, 13 December 1933. GGA Image ID # 12bfc0ab9a

Menu Items, Private Dinner Menu & Dance, Masonic Mastersand Wardens on the SS Washington of the United States Lines, 13 December 1933. GGA Image ID # 12bfd4f259

Musical Program, Private Dinner Menu & Dance, Masonic Masters and Wardens on the SS Washington of the United States Lines, 13 December 1933. GGA Image ID # 12bfecac05

⚓️ A Grand Evening at Sea: Masonic Masters and Wardens Dinner Dance Aboard the SS Washington – 13 December 1933 🥂🎶

On the evening of December 13, 1933, the Fifth Masonic District of Manhattan gathered aboard the luxurious SS Washington of the United States Lines for a private dinner and dance. This elegant affair was not only a celebration of fellowship but also a testament to the culinary artistry and refined social experiences characteristic of ocean liner travel during the Golden Age of Transatlantic Voyages.

The menu offered that evening was rich in tradition, diverse in selection, and surprisingly cosmopolitan for an American liner of the time. From the Filet Mignon à l'Alsatienne to the Bluefish au Four, Cardinale, each course revealed the ship’s dedication to high-quality ingredients and culinary creativity.

In this summary, we'll walk through the menu's highlights, identify the featured dishes, explain some unfamiliar items, discuss notable guests, and unveil the process for arranging a private dinner on board. Bon voyage! 🌊

🍽️ Menu Recap: A Thoughtfully Curated Dining Experience

The evening’s menu was designed to appeal to refined palates while maintaining approachability for passengers accustomed to traditional American fare. Here’s a course-by-course breakdown:

🥂 Starters – A Fresh & Fruity Prelude

Fruit Cup, Macédoine – A light and colorful starter made with diced fresh fruits in simple syrup or liqueur. Macédoine was a term often misunderstood by Americans unfamiliar with French culinary jargon, though similar fruit salads were already common in households thanks to brands like Libby’s canned fruits.

Table Celery – Fresh celery stalks served as a finger-friendly appetizer. Celery was widely popular in the early 20th century and often paired with cream cheese or pâté.

Queen Olives – These large, meaty olives were often stuffed with pimentos, anchovies, or almonds—a nod to Mediterranean influences.

🍲 Soups – A Comforting Classic

Chicken Broth, Jardinière – A light chicken broth with diced seasonal vegetables (jardinière refers to the traditional French vegetable medley).

Potential Confusion: Some American diners might have anticipated a thicker, cream-based soup instead of a clear broth.

🐟 Fish Course – From the Sea

Bluefish au Four, Cardinale – Bluefish was a popular catch along the East Coast during this era.

Au Four means baked in the oven, while Cardinale Sauce typically included shellfish, tomato puree, white wine, and cream—a luxurious accompaniment that gave the dish a pinkish hue resembling a cardinal’s robes.

Potential Confusion: Bluefish has a stronger flavor than cod or haddock, which might have surprised diners unfamiliar with its oily texture.

🥩 Entrée – The Stars of the Evening

The two standout entrées were:

1. Filet Mignon à l'Alsatienne 🍖 A beef tenderloin filet prepared in the Alsatian style, likely involving a wine-based sauce with bacon, onions, and mushrooms—typical of Alsace cuisine.

Why it stood out: Tenderloin steaks were premium cuts and the Alsatian twist made the dish distinctly European.

Potential Confusion: Filet Mignon was becoming more common in American steakhouses by the 1930s, but Alsatienne-style sauces were less familiar to passengers used to gravy-based preparations.

2. Bluefish au Four, Cardinale 🐟 This baked fish dish provided lighter fare for those preferring seafood over red meat.

Why it stood out: The Cardinale sauce was uncommon on American tables but beloved in French coastal towns.

Potential Confusion: The pink hue might have surprised guests unfamiliar with sauces beyond cream or brown gravies.

🥗 Sides & Salads – Simple Yet Elegant

Mont d'Orée Potatoes – A rich, golden potato dish baked with butter and cream. The name, translating to “golden mountain,” hinted at the cheesy crust on top.

Tomato au Gratin – Tomato halves baked with breadcrumbs, cheese, and herbs.

Julienne Potatoes – Thin-cut matchstick fries—a precursor to modern shoestring fries.

Hearts of Lettuce with St. Rudolph's Dressing – A crisp lettuce salad likely topped with a creamy dressing similar to Thousand Island, garnished with chopped eggs, capers, and paprika.

🍓 Dessert – Sweet Endings at Sea

Cup aux Fraises – A layered strawberry dessert served in glass cups with whipped cream, similar to a strawberry parfait.

Macaroons – Almond-based cookies that paired beautifully with post-dinner coffee.

Demi-Tasse – A small cup of strong black coffee, often served with a sugar cube and a liqueur pairing like Cognac or Chartreuse.

🎶 Musical Accompaniment: The Soundtrack to a Seaside Soirée

The menu featured a live orchestra directed by Richard Kraetke, performing selections like:

• "Blue Danube" by Johann Strauss (for waltzing couples)
• "The Desert Song" by Romberg (a popular Broadway hit)
• "My Heart at Thy Sweet Voice" from Samson and Delilah by Saint-Saëns (a romantic operatic selection)

🌟 Unusual Items: Curiosities for the American Palate

🥬 Hearts of Lettuce, St. Rudolph’s Dressing: A simple lettuce salad with a house dressing akin to French dressing.

Confusion: The name "St. Rudolph" might have confused passengers, as it was likely a playful chef’s invention.

🥔 Mont d’Orée Potatoes: Golden baked potatoes with cheese and cream.

Confusion: Some passengers might have expected plain boiled potatoes and been surprised by the richness of this side.

🐟 Bluefish au Four, Cardinale: Bluefish baked with a tomato-based shellfish sauce.

Confusion: Cardinale sauce was not a common preparation in American households and might have been seen as exotic.

🏷️ Brand-Name Products: A Nod to Forgotten Favorites

Jell-O (Fruit Jell-O with Whipped Cream): Jell-O was already a household name by 1933, but some varieties, like Coffee Jell-O, have since disappeared from grocery shelves.

👥 Notable Guests: The Masonic Masters and Wardens

This private dinner dance was hosted by the Fifth Masonic District of Manhattan, an organization rooted in charity, community service, and historical tradition. Some notable guests included:

🏛️ R. George J. Mintzer – District Deputy Grand Master. Mintzer was known for community engagement and promoting Masonic principles.

🏙️ Moe Morris – President of the Masters Association, involved in various philanthropic activities during the Great Depression.

🎶 Richard Kraetke – Musical Director onboard the SS Washington, who was well-regarded for blending classical pieces with contemporary favorites.

🛳️ How to Arrange a Private Dinner Aboard the SS Washington (1933)

🌟 Step-by-Step Process for a Memorable Evening

Contact the Chief Steward: Upon boarding, passengers interested in hosting a private event would speak with the Chief Steward or the Purser.

Select a Date & Location: Private dinners were held in the main dining room (partitioned off) or in dedicated private salons for smaller gatherings.

Discuss the Menu with the Chef: The Chef de Cuisine would present menu options and discuss seasonal availability.

Arrange Music & Decor: Music selection was customized based on passenger preferences—often featuring orchestral waltzes, popular Broadway hits, or patriotic tunes.

Confirm Wine Selections: The ship’s wine steward would recommend champagnes, liqueurs, and fortified wines.

Finalize Guest List: Personalized menu cards with autograph sections (like the ones from this event) were a popular keepsake.

🎉 Final Thoughts: An Evening of Culinary Delight & Fellowship

The Masonic Masters and Wardens dinner dance aboard the SS Washington was a celebration of camaraderie, culinary artistry, and the glamour of ocean travel. The Filet Mignon à l'Alsatienne and Bluefish au Four, Cardinale stood out as signature dishes, blending continental sophistication with American familiarity.

Through the orchestral melodies, laughter of guests, and flavors of France, England, and the American coast, passengers enjoyed a brief escape from the realities of the Great Depression. The meticulous planning process ensured a seamless evening—one likely remembered fondly long after the ship had docked.

Bon appétit et bon voyage! 🌊⚓️🛳️🍽️🎶