SS President Arthur Dinner Menu - 23 October 1923

Front Cover of a Vintage Dinner Menu from Tuesday, 23 October 1923 on board the SS President Arthur of the United States Lines featured Tripe à la Viennoise, Roast Surrey Capon, Bread Sauce, and Richelieu Cake for dessert. The menu, published in English and German, included a Concert Program.

COMMANDER: P. G. KRETHOHM

Menu Items

HORS D’OEUVRES

• Smoked Sardines
• Queen Olives
• Pickled Onions
• Gherkins

SOUP

• Oxtail Soup
• Consommé Julienne
• Bouillon en Tasse

FISH

• Broiled Stripped Bass Drawn Butter
• Baked Turbot au Gratin
  

ENTREE

• Tripe à la Viennoise
• Salmi of Gosling a l’Orange
• Peaches à la Conde
• Omelette à la Jessica

ROAST

• Roast Sirloin of Beef au Jus
• Roast Veal with Stuffing
• Roast Surrey Capon, Bread Sauce

 

VEGETABLES

• Red Cabbage
• Smashed Pumpkins
• Lima Beans

POTATOES

• Roast, Boiled, Pont Neuf

 

SALAD

• Romaine, French Dressing
  

COMPOTE OF FRUIT

• Prunes

DESSERT

• Richelieu Cake
• French Ice Cream
• Pastry

CHEESE

• Camembert
• Suisse

• Oranges
• Apples
• Pineapples
• Demi-Tasse

Dinner Menu in German

Concert Program

1. “Stadion March” (Siede)
2. "The Calif of Bagdad” Overture (Boieldieu)
3. “Violets on the way” Waltz (Petras)
4. “An old World” Serenata (Meyer-Hellmund)
5. “Hearts and Flowers” (Czibuika)
6. “Musical Cabelgrams” Selection (Urbach)
7. “Georgia” Foxtrot (Donaldson)