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USS ESTES, AGC-12
Fourth of July Dinner, 1951
The crew of the ESTES celebrated Independence Day 1951 in the Crew's Galley. The following were listed on the menu.
WOOD, R. W, Captain, USN - Commanding Officer
CURRIE, J. P, Commander, USN - Executive Officer
ROESCH, R. D, Lieutenant, SC, USN - Supply Officer
BENSON, A. W, Chief Pay Clerk, SC, USN - Commissary Officer
CODY, H. L, USN - Commissary Chief
COMMISSARY PERSONNEL, U. S. S. ESTES, AGC 12
CODY, H. L, CSC, USN - Chief in charge
JONES, E. I, CSGI, USNR, In charge of galley
ZATKOVICH, J. E, CSG2 - watch captain
MORRISON, F. H, CSI
KINNEY, C. W, CS2
DOLAN, R. L, CS3
SNODDY, J. F, CS3
STILWELL, M. E, CSSN
KERR, C. R, CSSN
RAWLINGS, H. E, CS2 - watch captain
BRINKERHOFF, K. B, CS2
RADCLIFF, E. W, CS2
JACK, W. F, CSG3
FLAVIN, J. A, CSSN
CHESHIER, C. R, CSSN
THOMPSON, R. R, CSSN
SANDERS, R. H, CSR2, USNR - In charge of bake ship
JOHNSTON, C. R, CSRI - watch captain
McMURRAY, H. H, CSSN
WELKER, C. B, CSSN
BURCH, M. L, CS3 - watch captain
GUSTAFSON, G. R, CSSN
LINDELL, W. A, CSR2
BUEKE, J. H, CS2 - watch captain, butcher
LINSEY, B, CS2, -butcher
STANZ, H. E, CSG2 -Spud Coxswain
ROBERTS, E. F, BM1 - Mess Hall Master At Arms
ELFORD, R. F, CSSN - Bulk Storeroom
ANTHONY, J. F, CSSN - Jack-Of-The-Dust
The Independence Day Menu:
- Shrimp Cocktail
- Turkey Boullion with Saltines
- Mixed Sweet Pickles
- Chilled Celery Hearts
- Roast Young Tom Turkey
- Oyster Dressing
- Giblet Gravy
- Cranberry Sauce
- Candied Sweet Potatoes
- Buttered Asparagus Tips
- Baked Virginia Spiced Ham
- Pineapple Sauce
- French Peas
- Cucumber Lettuce and Tomato Salad with Thousand Island Dressing
- Parker House Rolls
- Fresh Creamery Butter
- Chilled Cocoa Milk
- Hot Coffee
- Strawberry Shortcake
- Assorted Ice Cream Bricks
- Cigars, Cigarettes
Note: This sounds a lot like the Christmas day menu!
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