The menu was perfect for Thanksgiving.
The meal started with cream of celery soup, crackers, olives and pickles, followed by roast turkey and giblet gravy, mashed potatoes, sage dressing, cranberry sauce, candied sweet potatoes, buttered asparagus and lettuce salad with Russian dressing.
Desserts and accessory foods were plentiful: pumpkin pie, mince pie, fruit cake, apples, oranges, bananas, bread, butter, coffee, mixed nuts and candies.
The only complaint the men at the buffet line might have had about their Thanksgiving meal was that it was served in the Galapagos Islands while World War II served as an uneasy backdrop.
In November 1944, Lynn Jacob of Reading, now 90, was a buck sergeant in the Army Air Force and stationed on an island in the Galapagos chain.
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