April 18, 1941
By the late 1930s, commercial airlines primarily depended on the twin-engine Douglas DC-3, which had a cruising speed of 207 mph and capacity of 21 to 32 passengers. Air travel became more comfortable with the introduction of upholstered seats, sleeper flights, and complimentary meals. In 1938, United Airlines served 500,000 meals aloft. Menus were printed for the regular dinner service and to commemorate special events and holidays, such as this menu for the Halloween dinner catered at Oakland, California.