1900s
1910s
1920s
1930s
1940s
1950s
1960s
1970s
1980s
Historic food prices
Australia:
20th century foods by decade
United Kingdom: 1950s-present
Have questions? Ask!|
Party planning tips 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s Historic food prices
Australia:
20th century foods by decade | Have questions? Ask! |
If you want to identify period recipes, menus, table settings & decorations
This is the fun part! It's also time-consuming and labor-intensive. You need primary resources.
These are:
2. Science & Technology
Advances in transportation, food preservation, and home storage began to equalize local food
availability and lessen dependence upon seasonal variations. Electricity was introduced to homes
beginning with urban areas. Electric appliances (refrigerators, stoves) were introduced but not
generally found in homes until the 1930s. About
Domestic technology
3. Home Economics & Nutrition Science
The Home Economics movement of the late 19th century continued full-force in the 20th.
College women studied the science of cookery and applied their knowledge to improving the
nutrition and health of their families. Some of these women became social workers who
advocated for the poor. They established soup kitchens and classes for new immigrants and low-income homemakers. Many visited tenement homes and worked one-on-one with families. Social
workers/nutrition experts taught their students practical skills regarding cooking safety,
sanitation, nutrition, and marketing. About Home Economics.
4. Company
New products flooded the American markets. Corporate giants such as the National Biscuit
Company (Nabisco), Campbells, Swift, General Mills, Quaker Oats, Kraft, Jell-O, and Hershey's
provided products, "invented" recipes and created a steady demand for a wider variety of foods.
5. Government intervention
Food & Drug Act (1906),
Popular cookbooks
Restaurant menus
Worth noting: Horn & Hardart automats launched in Philly 1902 & the first American
pizzeria opens in NYC. It won't however, be until after World War II
decades that mainstream Americans embrace this ethnic specialty.
Fair fare
New food USA introductions
1900 Wesson Oil, Hershey bars, Hills Bros coffee
Popular USA brands
Advertised in the Washington Post, January 7, 1900:
Advertised in the Washington Post, July 2, 1905:
Advertised in the Washington Post, December 26, 1909:
Need to make something for class? Fantastic!!! We recommend...
Home cooking & family entertaining
Recommended reading: Fashionable Foods:Seven Decades of Food Fads, Sylvia Lovegren &
Leite's Culinaria.
About the 1910s in America:
Home cooking & family entertaining
World War I: civilian fare
Notes from U.S. Army archives: I &
II.
Army bread baking. Doughboy Cook Book, Great War Society (modernized recipes with historical commentary)
Compare with British & German ration.
Popular American brands
[1910] groceries advertised by Simpson Crawford Co., in the New York Times, January 2, 1910: New Pack California
White Asparagus (cans), Royal Stuart (canned: orange marmelade, pereserved whole fruit, strained honey, salmon steaks, sardines, tomato catsup, small green tender beans, apricots, red raspberries, peaches, pineapple, asparagus, pickles), Cameron Fancy Fruit (cans, in heavy sugar syrup: peaches,
apricots, macaroni, coffee,), Del Monte (green gage, egg plums), Bevan's (table raisins), Dunbar's Okra (cans), Pinard's (canned spinach, carrots,
asparagus), Waverly coffee, Quaker (oats & corn flakes).
[1915] groceries advertised by Macy's (department store) in the New York Times, August 22, 1915: Red Star Lunch Chocolate,
Lily White gelatine & grape juice, Wesson's Oil, Holbrook's Malt Vinegar, Tiger brand white wax cherries, Crosse & Blackwell's Scotch Oatmeal,
Red Star Hams, Duffy's Sparkling Apple Juice
[1918] groceries advertised by Macy's in the New York Times, March 17, 1918: Ballard's Graham Flour, Goodman's
freshly baked Tea Matzohs, Manishewitz Matsoths, King-Ko brand California seeded raisins, Curtis Supreme California Ripe
Olives, Van Camp's Pork and Beans with Tomato Sauce, Lily White (molasses, tomatoes, kidney beans, concentrated soups), Del Monte California Spinach, Duco Red Beans,
What could be purchased in self-service grocery stores? Grocer's Encyclopedia/Artemas Ward (no brand names).
About Piggly Wiggly &
Fox'sAlaska
New American food introductions & related events
[1910]
Hydrox "biscuit bonbons" are introduced by the Loose-Wiles Biscuit Company, Aunt Jemina Pancake Flour is sold throughout the United States
[1911]
Battle Creek, Mich., plans produce cornflakes under 108 brand names, but Kellogg's and Post Toasties lead the pack,
Crisco, introduced in the spring by Cincinnati's Protor & Gamble, is the first solid hydrogenated vegetable shortening,
Mazola salad and cooking oil--the first corn oil available for home consumption is introduced by E.T. Bedford's Corn
Products Refining Company,
Domino brand sugar is introduced by American Sugar Refining Co.,
the first canned chili con carne and tamales are produced in San Antonio, Tex. by William Gebhardt.
[1912]
First self-service grocery stores open independently in California,
California Associated Raisin Co (later renamed Sun-Maid) starts,
California Walnut Growers (later renamed Diamond Walnut Growers) starts,
Ocean Spray Cranberry Sauce is introduced by the Cape Cod Cannery Co.,
Morton's Table Salt is introduced,
Hellmann's Blue Ribbon Mayonnaise is introduced by German-American New York delicatessen owner Richard Hellmann,
Prince Macaroni Co. launched,
Oreo Biscuits & Lorna Doon cookies introduced by National Biscuit Company,
Whitman Sampler introduced by Philadelphia's Whitman Chocolate Company,
Royal Crown Ginger Ale introduced
[1913] Quaker's Puffed Rice and Quaker's Puffed Wheat introduced, Peppermint Life Savers introduced by Cleveland, Ohio, chocolate manufacturer Clarence Crane
[1914]
First electric refrigerato is introduced for commercial use, but it's not until after World War I
that the miracle machines are widely avaliable,
Campbell's promotes its soups as recipe ingredients to help much-burdened homemakers,
Lettuce, asparagus, watermelons, cantaloupes, and tomates grown in California's irrigated
fields are transported 3,000 miles away in refrigerated railcars,
George Washington Carver's experiments prove the value of peanuts and sweet potatoes in
replenishing fertility,
The Reuben sandwich is created at Reuben's Restaurant in New York City (claim disputed),
Tasty Baking Co., is founded at Philadelphia....and idea which...might revolutionize bakery
retailing: individual-size cakes prewrapped at the bakery instead of cakes baked in slabs which
storekeepers had to handle,
Large-scape pasta production begins in the United States, which has imported almost all of its
macaroni and spaghettim from Naples but which has been cut off from Italian sources by the
outbreak of the European war. Italian-American pasta maker Vincent La Rosa and his five sons
start a company at Brooklyn, NY.,
Brooklyn-born trader Clarence "Bob" Birdseye, 20, pioneers fish freezing,
Van Camp Seafood is founded by Indianapolis packer Frank Van Camp, whose father, Gilbert,
began packing pork and beans in 1861,
1Mary Janes--individually wrapped penny candies that combine molasses with peanut butter--are introduced
[1915]
Corning introduces Pyrex baking dishes,
Cortland apple is created in upstate New York by crossing a Bert Davis with a McIntosh,
Kellogg's 40% Bran Flakes are introduced,
The Singapore Sling is invented [cocktail]
[1916] Streit's matzohs introduced by New York entrepreneur Aaron Streit,
Coca-Cola adopts the distinctive bottle shape that will identify it for years,
Nathan's Famous frankfurters established in Coney Island, N.Y.
[1917]
French Sardine Co. (later renamed Starkist Seafood) established, Del Monte's canned fruits and vegetables advertised
nationally, Clark Bars introduced by Pittsburgh's David L. Clark
[1918]
Ronzoni brand pasta founded, Old El Paso brand Mexican foods established in New Mexico
[1919]
Fleischmann Co. lauches a national advertising campaign to urge housewives to buy bakery bread instead of baking at home,
Eskimo Pie begins as the "I-Scream-Bar," Nestle introduces the Nestle Milk Chocolate Bar
1920s menus & party planners
1920s America was an facinating time for food. When else would it be possible to juxtapose
Prohibition (popular no alcohol sentiment co-existing with underground speakeasies), exotic culinary experimentation (Chinese food was
popular),
opulent wealth (Delmonicos & 21), extreme poverty (tenement kitchens), social nutrition
movements (home economics & Ladies Aid Organizations) and vegetarian alternatives (Dr.
George
Washington Carver was creating recipes for mock chicken made from peanuts).
What effect did Prohibition on American the food and dining habits in the 1920's?
"When Prohibition went into effect in America on January 16, 1920, it did more than stop the
legal sale of alcoholic beverages in our country...[it] increased the production of soft drinks, put
hundreds of restaurants and hotels out of business, spurred the growth of tea rooms and
cafeterias, and destroyed the last vestiges of fine dining in the United States...Hotels tried to
reclaim some of their lost wine and spirit profits by selling candy and soda pop The fruit cocktail
cup, often garnished with marshmallows or sprinkled with powdered sugar, took the place of
oysters on the half shell with champagne and a dinner party opener....The American wine industry,
unable to sell its wines legally, quickly turned its vinyards over to juice grapes. But only a small
portion of the juice from the grapes was marketed as juice. Most of it was sold for home-brewed
wine. Needless to say, this home brew was not usually a sophisticated viniferous product, but
sales of the juice kept many of the vineyards in profits throughout Prohibition. Prohibition also
brought about cooking wines and artificially flavored brandy, sherry, and rum extracts.
Housewives were advised to omit salt when using cooking wines, as the wines themselves had
been salted to make them undrinkable...Some cooks gave up on alcoholic touches, real or faux,
altogether...The bad alcohol, the closing of fine restaurants, the sweet foods and drinks that took
alcohol's place, the artificial flavors that were used to simulated alcohol, all these things could not
help but have a deletrious effect on the American palate."
"Prohibition, with its tremendous impact on the eating habits of the country, also had a great deal
to do with the introduction of Italian food to the masses. Mary Grosvenor Ellsworth, in Much
Depends upon Dinner, (1939), said this about Prohibition and pasta: "We cooked them
[pastas] too much, we desecrated them with further additions of flour, we smothered them in
baking dishes and store cheese. Prohibition changed all that. The Italians who opened up
speakeasies
by the thousand were our main recourse in time of trial. Whole hoards of Americans thus got
exposed regularly and often to Italian food and got a taste for it. Now we know from experience
that properly treated, the past is no insipid potato substitute.
The food served in the speakeasies--with Mama doing the cooking and Papa making the wine
in the basement--was not quite the same as the food the Italians had eaten in the Old Country.
Sicilian cooking was based on austerity...But America was rich, and protein rich country, and the
immigrants were happy to add these symbols of wealth to their cooking--and happy that their new
American customers liked the result. Meatballs, rich meat sauces, veal cutlets cooked with
Parmesean or with lemon, clams ctuffed with buttered herbed crumbs, shrimp with wine and
garlic, and mozzarella in huge chunks to be eaten as appetizer were all foods of abundance,
developed by Italian-Americans..."
What kind of impact did Prohibition have on American cookbooks in the 1920s?
Every Womans Cook Book, Mrs. Chas. F. Moritz [Cupples & Leon:New York:1926]
devotes several pages of its beverage chapter to making wine at home. Here the 1920s cook
found instructions for blackberry, strawberrry, grape and cherry wine, sherry, sauterne and plum
liquor and home. These wines were generally fermented for 10 days. We have no idea how strong
(% alcohol) they would have been. This book also has a recipe for brandied peaches (without
brandy), claret punch (with 1/2 gallon of claret wine). (p. 616-619), and Welsh rarebit (1/2 cup
cream, ale or beer). (p.631)
The 1923 edition of Fannie Merritt Farmer's The Boston Cooking School Cook Book,
lists 2 tablespoons brandy in a recipe for rich coffee cake (p. 637).
The President's fruit cake listed in Mrs. Peterson's Simplified Cooking, American School
of Home Economics [Chicago, IL] 1926 (p. 185) lists grape juice as an ingredient, no mention of
alcohol.
"Brandy used to be a common addition to fruit cakes. The taste cooked out, but it gave richness
to the cake, and probably added to the keeping quality. In the recipes here given, cider, lemon
juice or other fruit juice is substituted for it."
About speakeasy dining & liquor
"Speakeasy...Also "speak." A term popular during Prohibition to describe an establishment selling
illegal alcoholic beverages. In order to gain entrance, you had to speak in a low voice through a
small opening in the back door and tell the attendant inside who it was who sent you to the place.
The term itself (which dates in print to1889) may derive from the English "Speak-softly-shop," an
underworld term for a smuggler's house where one might get liquor cheaply, its usage in this
sense haveing been traced back to 1823. But with the onset of Prohibition in America, speakeasies
sprang up overnight, sometimes in shabby sections of town, but often in the best neighborhoods,
and many of these establishments were actually fine restaurants in their own right. New York's
"21" club was a speakeasy during this period and had two bars, a dance floor, an orchestra, and
diningrooms on two floors...French diplomat Paul Morande, visiting New York for the first time
in 1925, reported his experience at a speakeasy: "...the food is almost always poor, the service
deplorable."
"For one speakeasy with pretensions to any sort of elegance, there were dozens of drab cellar or
tenement bars where no mone or thought was wasted on decor. When a speakeasy of some
standing as a restaurant as well as a bar emerged, such as that well known New York repair, still
legitimately flourishing, Jas and Charlie's 21 (sometimes referred to as "The Twenty-One Club,"
although it never had official club status), it was because discreet official protection had been
guaranteed to it which made the investment gilt-edged."
"Salty hams and pretzels were offered at free lunch counters to whet customers' thirsts"
What kinds of drinks were served?
One of the best sources for period cocktail recipes is Tom Bullock's
Ideal Bartender (c. 1917).
This book was recently repinted as "173 Pre-Prohibition Cocktails" [Howling at the Moon Press:OK] 2001. According to
this source, champagne was very popular.
Fannie Farmer's Boston Cooking School Cook Book [1918] offers a small
selection of popular drink recipes, including one
for champagne punch.
1920s menus
Speakeasy menus & Great Gatsby Dining
Two of the best sources for learning about 1920s American restaurant dining are:
If you are trying to recreate the menu/ambiance of a speakeasy on par with the famous
"21 Club" ask your librarian to help you find
these books:
Need menus?
The Waldorf-Astoria, New York City
"With the passing of the war, America settled down to begin an era of onrushing prosperity. But it
was also
the era of Prohibition. I glance into menus, from 1921 on: Menus for dinners to honor such
figures as
Charles M. Schwab...Another significant change was evident in this era, as my menus show. The
banquets
became less sumptuous--more, shall I say, utilitarian? Certainly, the courses had been pared down.
For
instance, a dinner in February, 1924, for President Coolidge. (Note the "Appolinaris" and "White
Rock" but
no mention whatever of any wines or liquors.) Here is the menu:
Sample Great Gatsby-era menus offered recently by restaurants & caterers:
I, II & III
Home cooking & family entertaining
Conversely? Modern vegetarianism also began the 1920s. Peanuts were promoted as healthy
protein alternatives to animal meat. Raw foods were likewise promoted. Ladies Aid Societies and
Domestic Scientists worked hard to introduce balanced, nutritional meals to poor, laboring people
and help newly arrived immigrants adjust to American markets.
Need recipes & menus?
Mrs. Allen's party menus
[Suggested table decorations: Daffodils, pussywillows, and individual pots of white or yellow
crocuses to bear the place cards.]
(If desired omit the cocktail and add a salad, as French artichoke canape or Jane Oaker.)
[Suggested table decorations: White narcissi, pink carnations, asparagus fern, and individual
old-fashioned bouquets of the two made up with a carnation in the centre surrounded by the
narcissi,
then with violets.] (p. 874)
"Parties
Chicken Broth Whipped Cream Rolls
Fruit Cocktail or Strawberries in Halves of Melons
Appetizers & hors d'oeuvres
Fannie Farmer's canape recipes from the
Boston Cooking School Cook Book [1918] are almost identical to those offered in her
1923 edition.
Buffet suppers from Mrs. Wilson's Cook Book, Mary A. Wilson [J.B.
Lippincott:Philadelphia] 1920
No. 1
No. 2
No. 3
Popular foods and snack fare
Serving a large crowd on a low budget? We suggest:
Molded/fruited Jello-salads, fruit cocktail, sliced pineapples & bananas
(maraschino
cherry
ok)
Which American brands were popular in the 1920s? Advertisements are a good place to
start.
WOMEN'S MAGAZINES & NEWSPAPERS
American Cookery Magazine,
Boston Cooking School Magazine Company, Boston Mass.,
May, 1925:
Woman's Home Companion, September, 1929:
[Morristown NJ] Daily Record newspaper, May 1-15, 1922:
ADVERTISING COOKBOOKS
Story of a
Pantry Shelf, Butterick Publishing Co., 1925. Popular American brands and their histories.
Need to make something simple and interesting for class? We recommend Ice Box Cake!
New American food introductions:
Soup kitchens & penny restaurants
In times of famine, war, and extreme hardship people have been known to eat things they might
not consider during "normal" times. According to the food historians, the Great Depression was
not such a period. Why? There was an ample, inexpensive food supply. People struggling to make
put food on the table had the option of purchasing lesser grades of meat (chuck instead of sirlion
beef), cheaper cuts of animal (heart, brains, feet), and manufactured substitutes (Crisco instead of
butter). Folks who needed help were served by private soup kitchens and government programs.
These services were in place throughout the country. This was a decade of cutting back; not
starvation.
"Though the depression did not have any immediate impact or obvious effects on American
cookery--the food sections of popular magazines never mentioned the terrible plight of many of
their readers and only occasionally ran a feature on economical meals--still the effects were there,
subtle but pervasive...when, and if, Americans did eat out in the 1930s, it was much more likely to
be at an inexpensive place, serving familiar, American food, than at a fancy restaurant. And those
Americans were much more likely to order coffee or a sweet, inexpensive soft drink rather than
unfamiliar and expensive wine to wash down their food. The Depression also changed the way
many Americans entertained at home. Except for the upper echelons of society, most families
were now maidless, which made grand, formal dinner parties impossible. Instead, hostesses gave
luncheons, teas, and cozy Sunday Night Suppers around the chafing dish...The Thirties aslo ushed
in an era of women's clubs--whether dedicated to charitable activities, gardening, or the fine art of
bridge--perhaps as a reaction to the individualistic Twenties, perhaps as a kind of atavistic
huddling together against the harsh realities of the new age. And what was eaten when the clubs
got together...was women's food: dainty, light, frothy, sweet, creamy, and decorated...But
weren't many Americans starving in the Thirties? Not really. There was hunger, of course, but it
was primarily concentrated in the poorest rural areas...And while Dust Bowl housewives might
have had to make their bread inside a drawer to keep the drifting dust out, at least there was
bread. Relief agencies and make-work jobs helped some of the worst off, and low food prices
made everyone except the food companies happier. Sugar prices, too, were low, and in the
Thirties Americans consumed more sugar per capita then they have done before or since..."
"...while the Depression brought bread lines, soup kitchens, hoboes begging for food at
middle-class doors, and thousands of hungry families in devastated parts of rural America,
starvation was
unheard-of. Persistent hunger was more common, but it was localized, affecting mainly
marginalized populations who played a small role in politics or the marketplace. After the initial
dilocation, when local and private relief agences were bankrupted, enough federal and state
resources seem to have been mobilized to provide enough relief and/or jobs to head off serious
threats to the nutrition of most of the poor and unemployed, particularly in the cities. In any
event, there is no indication, in mortaility and other statistics, of an overall deterioration in the
health of the nation. Falling food prices seem to have helped. Studies of low-income families in
five northern industrial cities during the tough spring of 1933, when the nation's economy was in
ruins, presented a bleak but by no means horrendous picture. Those whose incomes were over
three dollars per person per week (not a handsome amount) consumed an average of over 3,000
calories per adult male per day. Those with incomes of two to three dollars per person per week
still averaged 2,800 calories per adult male per day while only those on the very bottom, the
relatively small proportion living on less than two dollars per person, lived near the margin of
hunger, averaging 2,470 calories per day. Even in southern mill-towns...the poorer workers still
ate better than their counterparts of twenty years earlier. While they did cut back on meat, fowl,
fish, and fresh fruit, they still ate adequate amounts of vegetables, freshe and canned...This does
not mean that the Depression did not scar Americans. Whether hungry or not, economic hardship
was ever-present in most Americans' minds: they either experienced it, feared it, or were
concerned about others living through it. But unlike the food crises which used to rack the
pre-industrial world, this one took place among food surpluses, not shortages."
A survey of 1930s American cookbooks is full recipes that may appear strange/interesting to us
today. These were completely "normal" back in those days. We know they were "normal"
because the same recipes appear in books published in previous decades. The following recipes
were included in Aunt Sammy's Radio Recipes Revised, Bureau of Home Economics,
U.S. Department of Agriculture [1931]: baked bean sandwiches (mashed to a paste and served on
brown bread), beef loaf (aka meatloaf), fresh beef tongue (considered a delicacy!), liver and bacon
(favorite from the "Old World"), ox tail stew (a French treat), scalloped cabbage and apples (a
German recipe).
SOUP KITCHENS & PENNY RESTAURANTS
During the Depression (as is now) food/soup kitchen cooks were experts at maximizing whatever
they had on hand to serve that night. What they served, and how they served it, depended upon
the facility (how big was the kitchen?), local support (food donations?), and the number of people
who needed help (how far to stretch?). Sometimes the best soup kitchens could do was dole out
bread and and coffee. Sometimes they could offer other foods (cakes, cookies, casseroles)
donated by local charitable organizations, grocery stores or restaurants. More fortunate people
where encouraged to grow "charity gardens" so that the soup kitchens could offer fresh fruits and
vegetables. The most notorious of American soup kitchens was funded by Al Capone, in Chicago.
According to the papers, his consitutents ate better than most.
Food notes from the New York Times:
"Soup kitchens and the missions state that they can always get meat scaps and day-old bread,
frequently for nothing and always for very little, but the vegetables that make up the bulk of the
soups and stews which they serve are few and far between, and those they can afford are poor and
stale. Arrangements are being made to have baskets at the Grand Central and Pennsylvania
Station to recieve contributions of fruit and vegetables brough in on trains."
"Three meals are served each day, including Sundays. Breakfast consists of coffee and a sweet
roll, and dinner and supper of soup, bread and coffee, with a second or third helping
permitted."
"Dozens of jobless men today received food from "soup kitchens" as the city opened temporary
commisaires to care for hungry families. Mayor Hoan, a Socialist, ordered the old policy armory
kitchen thrown open tomorrow as a municipal kitchen. Temporary headquarters gave bread, milk,
cheese and coffee to the hungry today."
"...families will be supplied with tickets entitling them to soup, and probably bread, every day. The
meat and vegetables will be donated by other members of the district, and the funds to operate the
kitchen have already been provided."
About bread lines & food kitchens:
Why soup?
Penny restaurants
"Manhattan's newest mid-town penny restaurant is doing a rushing business...Ont he two upper floors there is a sevice change of three cents a meal, and a chance to sit down at the
gleaming white tables after the diners have collected the items of thier meal cafeteria fashion...But it is on the ground floor that
the penny meal plan devised by the Bernarr Macfadden Foundation is seen in its full benefits for the white-collar worker whose self-respect
will not permit him to beg so long as he can find occasional work. Of such men and women there are many thousands in New York City
today who obtain an occasional day's work that enables them to keep going...the Free Food Ticket Fund Committee...works in conjuction with
with the penny restaurants. Mrs. Sprague said that in the las few weeks donations enough to provide 75,000 five-cent meals had been
received. The organization hopes to provide 2000 meals a day for 250 days, which will require a fund of $25,000. Seventy-five per cent
of the patrons of the penny restaurants are unemployed, it is estimated. At one cent an order the diners may obtain soup, cracked
wheat, steamed cornmeal, steamed oatmeal, steamed hominy grits, bread pudding, stewed prunes, stewed raisins, honey, milk, tea,
raisin coffee, black coffee, whole wheat doughnut, two slices of whole wheat bread or whole wheat raisin bread. For five cents...it is possible
to obtain a filling lunch, for with soup, pudding and a beverage, accounted for at three cents, and order of creamed codfish on toast
may be had for two cents more. Omit the pudding or the beverage, and your nickel will buy one of the three cent orders; a meat cake,
fruit salad, half a grapefruit, sliced peaches, a whole wheat crumb cake, lettuce and tomates, tuna fish salad. To those who
hadn't a nickel, a total average for 1200 five-cent meals have been served without charge daily at the five penny restaurants now
operating in New York City. The total number of meals now being served in these restaurants averages more thean 10,000 a day.
Today persons in need of one of these nickel meals must go to one of the 90 welfare organizations scattered about the city for a
ticket. As some of these needy ones still have sufficient pride to dislike applying for charity in any guise, it is hoped by
the penny restaurant managers that the city welfare department will soon see fit to relsease a license to permit applicants
for tickets to sand in line near the mid-town restaurant, waiting their turn when a generous passer-by makes possible, by a donation of
$1, for 20 of these men to eat. From 500 to 800 men have been in the Forty-third Street twice daily, satisfied to wait an hour or
more on the street for the pot-luck that will come to them in the crowd, a way of getting a meal ticket without asking sometone for it...
Why is the City Welfare Department holding up the license forr this line? According to the best explanation obtainable, it is thought
at City Hall that it "does not look well" at this time for such a line to be seen in a mid-town street." "At this time" may be
interpreted as covering vaguely a preelection period, during which Tammany would have the city wear as fair a face as possible. Thrusting a
congregation of hungry men into the public eye twice daily, even on such an unfashionable thoroughfare as Sixth Avenue, is
not precisely the best possible advertisment for the merits of the incumbent administration."
NEW DEAL FOOD PROGRAMS
FAMILY DINNERS: 1931
"Dinner menus for February
"Dinner menus for April
"Dinner menus for July
"Dinner menus for October
FAMILY MEALS: 1935
Breakfast (fall menus) (p. 20-21)
Lunch (fall menus) (p. 20-21)
Lunch/School lunch box menus (p. 45-6)
Lunch/Lunch box meals for the worker (p. 48)
Dinner (fall menus) (p. 20-21)
Sunday: Breakfast--Sliced oranges, prepared cereal, fluffy omelet, toast, marmalade,
coffee, milk; Lunch--Tomato loaf salad, cream cheese and chives sandwiches, peach cream
dessert, tea, cocoal; Dinner--Stuffed shoulder of lamb, browned potatoes, buttered beets,
asparagus salad, frozen prune pudding, milk, coffee.
Tuesday: Breakfast--Applesauce, hominy with shredded dates, poached egg on English
muffin, coffee, milk; Lunch--Chopped lamb, green pepper, and lemon sandwiches; creamed
carrots and peas, sliced peaches, cookies, tea, milk; Dinner--Creole beef with noodles, summer
squash, perfection salad, lemon meringue bread pudding, coffee, milk.
Friday: Breakfast--Orange juice, flaked cereal, scrambled eggs, muffins, jam, coffee,
milk; Lunch--scalloped mixed vegetables (with cheese), fruit gelatin, fruit drop cookies, tea, milk;
Dinner--Baked salmon, parsley sauce, stuffed baked potatoes, spinach, orange and watercress
salad, pineapple topped pudding, coffee, milk.
PARTY MENUS
"Club Party Menu
FORMAL DINNERS
GOURMET FOODS??!
The Great Depression was truly a difficult time for most Americans. Money was scarce and food was precious. On the other hand?
We find evidence of fancy foods and complicated recipes in this period. Not everyone was standing on soup kitchen lines. Many
conservative, farsighted *well-to-do* and middle class folks were wise enough to keep money stashed in other places besides
the stock market and banks. They continued to prepare fine food, patronize high-end restaurants, and take cruises featuring
opulent multi-course dinners. Please note: this was a very small percentage of the population.
Magazines and newspapers are the best reflection of popular foods connected with a specific period and place. They
focus on trendy, popular fare made with readily available ingredients. Magazines targeting the wealthier classes offered
ads for higher end products. Today we might call some of these "gourmet." Newspapers are best for locally available
products (food ads) and sample menus (published by society columns and restaurants). Your local public librarian can help you
identify nearby libraries owning these old sources. You will need to check them yourself...ads are not generally indexed or
online.
The following menus were published in the Ladies' Home Journal, August 1932:
"Wednesday Dinner: Cocktail of Mixed Melon Balls, Minute Steaks, French Fried Potatoes, Sauteed Mushrooms, Buttered Summer
squash, Vanilla Junket with Raspberries, Coffee or Iced Tea...
Menus from the S.S. Aleutian, sailing Alaska's Inside Passage, 1932:
1,
2,
3 &
4.
POPULAR AMERICAN BRANDS
These items were advertised in Good Housekeeping, December 1930:
Ladies' Home Journal, August 1932:
Good Housekeeping, September 1936:
Women's Home Companion, January 1938:
Nationally-known American candy brands circa 1935:
American food brands introduced in the 1930s:
[1930]
[1931]
[1932]
[1933]
[1934]
[1935]
[1936]
[1937]
[1938]
[1939]
World's Fair Fare, New York City, 1939
"Consider for a moment the herculean task of feeding 50,000,000 people. Yet that is the number of visitors expected at the New York World's Fare of
1939. Statisticians predict that each visitor will spend seven to seven and one-half hours within the grounds per visit. Since
during a period of seven hours the average person eats at least twice, the imagination staggers at the amount of food that will be
consumed each day at the Fair. Considering, further, the well-known effect of fresh air and exercise upon the appetite, it is not
unlikely that many will eat a third time. Architects planning restaurants figure in acres, dietitians in tons...Comfortably to ffe this
multitude is a gigantic undertaking. Eighty restaurants wtih a total seating capacity of 43,200 will be necessary to meet the
need...To ally any lurking feat that the cost of eating at the fair may be prohibitive, let it be said that plans have been made to
fit every pocket-book. There will be hot dogs and hamburgers; snack bars, sandwich bars, beer gardens. One company will specialize in
hot roast beef sandwiches. There will be moderate-priced table d'hote meals and all kinds of dining up to and including the de luxe.
There need be no disappointment for those people who can never forget that perfect dish found in a little French restaurant, or
those who long to taste again the Rijstaple of the Netherland's far-off and exotic East Indies. Americans in recent years have become
fond of dining al fresco, and this prediliction has not been forgotten in the planning of eating places...One of the most
interesting, as well as one of the largest, of the restaurants will boast an American cuisine, and to make ordering easy for guests from
across the seas there will be waiters fluent in a dozen different tongues...Of importance in the pageant of American food will
be that which comes from the sea...for New York can provide some of the finest seafood in the world. Inspite of the profuse offerings of
luxuries to be found upon the menus at the Fair, there will be some visitors with less experimental palates...For them there is to be
a restaurant where under one roof may be found special local dishes from twenty sections of the United States...The foreign groups will do their part to
gratify all types of palates, even the most curious. In fact, it will be possible on the Flushing Meadows to take a gourmet's trip around
the world. ...Among the exotic setting will be the Japanese...vistors may consume sukiayki...or the more elaborate feast which is called
by the Japanese "banquet food."...In the Italian section there will be two restaurants, the favorite spaghetti to be served inone, and tin the
other formal Italian dishes...Perhaps the Swedish and Norwegian smorgasbords might be called the ultimate in snack bars...
Rumania hopes to import game; Belgium's offering will include her excellent sorrel soup...There will be Turkish coffee,...hot
chile con carne from Mexico. From Greece will come liquors and rare fruits, and an unforgetable delight will be the strawverries from the
little Grand Duchy of Luxembourg--strawberries dripping ripe, in Moselle wine. France will serve French food de luxe in an
equally de luxe setting...[serving] turbot of sole, souffle au rhum, lobster thermidor, poulet farci en cocotte..."
Government intervention (rationing, victory gardens, & nutrition
education)
The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less.
Home cooks made sugarless cookies, eggless cakes, and meatless
meals. Cookbooks, magazines,
government pamphlets, and food company brochures were full of creative ideas for stretching
food supplies. Why the shortage? Food was needed to food soldiers fighting World War II.
Farmers and food manufacturers were tapped to supply growing military needs, thus creating a
shortage of foods available for domestic civilian consumers.
Rationing was introduced in the United States by the Office of Price Administration in 1942 as a
way to equitably distribute diminishing food supplies. The
American government encouraged homeowners to create Victory Gardens, small plots of fruits
and vegetables to supplement personal and community food supplies. Nutrition information was
also widely disseminated to help home cooks create balanced meals for their families. The
National School Lunch Act was passed in 1945, extending Roosevelt's New Deal WPA
committment to feeding America's hungry children.
After the war, many new products were introduced to the American public. These "convenience
foods" (dehydrated juice, instant coffee, cake mixes, etc.) were the result of military research.
Not all of these were embraced enthusiastically, as traditional homemakers preferred to cook "the
old fashioned" way once rationed ingredients were readily avialable.
Other countries also faced similar shortages due to World War II. The United Nations created the
Food and Agriculture Organization
in 1945 to combat hunger around the world.
RECOMMENDED READING
GOVERNMENT INTERVENTION (rationing, victory gardens, food supply, &
nutrition
education)
MILITARY RATIONS/SOLDIER FOOD
RATIONING IN GREAT BRITAIN
AMERICAN RESTAURANT MENUS
AMERICAN HOME MENUS: 1944
BREAKFAST (p. 161)
BRUNCH (p. 894)
LUNCH/SCHOOL LUNCH BOX MEALS (p. 846-7)
LUNCH/BOXED LUNCHES FOR HARD WORKERS (p. 848-9) CANAPES AND HORS D'OEUVRES (p. 106-116)
DINNER/OVEN (p. 277-8)
DINNER/TIMESAVING (p. 870-1)
DINNER/WHEN LIVING ALONE (p. 873)
AMERICAN HOME MENUS, NOVEMBER 1943
"Monday
"Wednesday
Supper/Buffet
Buffet Suppers
Picnic basket menus
Casseroles, 1940's style
HORS D'OEUVRES AND COCKTAILS
Spread recipes offered by this book are: avocado, blue and cream cheese, crabmeat, cream cheese
and egg, giblet and egg, ham and olive, mock pate de foie gras (made with liverwurst), sardine
and egg, sherry cheese, and "spread-your-own," (chopped frankfurters blended with mustard,
sour pickles, and mayonnaise). (p. 109-111)
"Hors D'Oeuvres
Hors d'oeuvre recipes offered by this book are: apple and salami porcupine, cheese pecans,
chicken liver and bacon, cocktail sausages, dried beef roulades, green or ripe olives in garlic
French dressing, potato chip snappies (bleu cheese and minced onion spread thinly on potato
chips), raw carrot-cheese, raw vegetable hors d'oeuvre platter, salami sandwiches, shrimp (served
with cocktail or horseradish sauce), stuffed celery stalks stuffed with cream cheese & crushed
pineappe, seedless raisins, minced onion, horseradish, bleu cheese, salmon or any of the above
canape spreads), stuffed cheese olives, stuffed olives and bacon, stuffed olives in anchovy butter.
Fruit, fish and vegetable cocktails
Cocktail recipes offered by this book are: avocado, bouquet (chilled melon balls, bananas, grapes,
orange & grapefruit), broiled grapefruit with sherry, chilled honeydew, grapefruit and avocado,
grapes in orange juice, halves of grapefruit, melon balls in grapefruit juice, red raspberry and
pineapple, cranberry and pineapple juice, grape juice and ginger ale, grapefruit juice and mint,
minted orange juice, pineapple and grape juice, pineapple lemon foam, spiced grape juice, clam,
crabmeat, crabmeat and avocado, shrimp mayonnaise, clam juice, clam and tomato juice, oysters
on the half shell, sauerkraut juice, tomato juice, tomato and sauerkraut juice." (p. 118-126)
No. 2: Sunday night cheese, Artichoke and shrimp appetizer, Toasted rye bread triangles, Any desired cocktail or
drink, and hors d'oeuvres tray, of various spreads with crackers or toast points."
New American products introduced during the 1940s:
[1940] Arnold Bread, Red Cheek Apple Juice, Dairy Queen soft serve ice cream
POPULAR AMERICAN BRANDS
Brand name foods advertised in Woman's Day, January 1941:
Good Housekeeping, August 1943:
Woman's Day, October 1944:
Good Housekeeping April 1947
Good Housekeeping, October 1948:
Good Housekeeping, July 1949:
Need to make something for class? We suggest wacky cake or:
Butterless, Eggless, Milkess cake
Although thrifty pioneer cooks were well versed in "making do," recipes for "Butterless, Eggless,
Milkless"
cakes begin to nudge their way into American cookbooks during the early years of the 20th
century. Why?
These ingredients were sometimes difficult to obtain from World War I through World War II,
and cakes
such as these were often served on family tables. Crisco, salad oil, lard, mayonnaise were the most
common substitutions for the butter (fat). Baking powder/soda substituted for the eggs (to make
the cake
rise) and water (or canned soup) was used instead of milk (liquid). White sugar was also
expensive and
rationed during this period. Brown sugar, corn syrup, honey and molasses were often substituted.
These cakes are found under a variety of names including "War Cake" and "Depression Cake."
"Depression cake. In the March 1989 issue of Country Living, Food Editor Joanne Lamb
Hayes
assembled a fascinating colleciton of recipes to show "how families coped in the kitchen during
the Great
Depression and wartime." This sugarless, eggless cake was developed during the First World
War. "Sugar,
the cheapest and most compact form of energy...was saved for our boys overseas, so creatie
cooks
learned to use molasses, honey, or corn syrup instead. For scarce wheat, they substituted barley,
oats, for
corn; for butter they used vegetable oil." When the Great Depression arrived, just eleven years
after the
Great War, this frugal cake was renamed Depression cake."
RECIPES FOR BUTTERLESS, EGGLESS, MILKLESS CAKE
[1944]
Home cooking
Period cookbooks and magazines tell us belly-filling simple meals prepared from pre-packaged
goods were popular in the 1950s. This
was a perfectly understandable reaction to recent memories of lean pantries, government
rationing, and WWII soldier rations. American companies did their best to convince the "typical"
1950s American homemaker to purchase time-saving appliances and serve her family new
convenience foods. Did the average home cook buy into all this
convenience? Yes, but not immediately. She also liked to experiment and was intrigued by new
flavors and recipes introduced by returning GIs. Welcome to the age of Hawaiian-American
buffet. Food of the 1950s is much more complicated than it seems on the surface. We recommend
Laura Shapiro's Something From the Oven:
Reinventing Dinner in 1950s America.
1950s cookbooks, food company brochures, and popular women's magazines confirm the
popularity of tuna noodle casserole, frosted
meatloaf (frosted
with mashed potatoes!, served with
peas) and anything grilled...though mostly red meat...on the barbeque (a popular "new" suburban
trend). Main meals were accompanied by frozen vegetables, with lots of butter or sauce. Canned
soup reigned supreme as the ultimate combination of convenience and versatility, explaining the
proliferation of casseroles. Three bean salad was ubiquitous. Chex Mix (also known as
Trix Mix, TV Mix) was the "signature" snack.
This decade also marked the beginning of ethnic foods entering mainstream America. GIs
returning from tours in Europe and the Pacific developed new tastes. Food companies were quick
to supply the ingredients. "Americanized" versions of sukyaki, egg foo yung, chow mein,
enchiladas, pizza, lasagne, and barbecued meats with polynesian sauces regularly appeared in
1950s cookbooks.
What were Americans cooking in the 1950s?
APPETIZERS
Stuffed pecans or walnuts
Barbecued short ribs
Mushroom or clam broth
Consomme
Sukiyaki
Ham and vegetable casserole
VEGETABLES
Mushrooms au gratin
Green peas with sour cream
DESSERTS
Chocolate cake with white icing
Angel food custard
SIMPLE HOME MENUS: 1952 (all include "a beverage.")
Breakfast
Lunch
Dinner
SUGGESTED DINNER PARTY MENUS: 1955
Hors d'oeuvres Tray, Relishes, Roast Turkey, Cranberry Jelly, Potato Puff, Spinach Ring with
Baby Lima Beans, Grapefruit and Endive Salad, Vanilla Ice Cream with Tutti Fruitti, Small
Cakes, Coffee
Consomme Bellevue, Relishes, Filet Migning, Bordelaise Sauce, Chestnut Puree, String Beans
with Celery, Mixed Green Salad, Chocolate Souffle, Coffee
Littleneck Clams, Relishes, Roast Duck, Orange Sauce, Wild Rice with Mushrooms, Buttered
Asparagus, Bombe of raspberry Ice and Vanilla Ice Cream, Small Cakes, Coffee
Oysters in the Half Shell, Roast Chicken, Whole Hominy with Sherry, Broccoli with Brown
Crumbs, Macaroon Cream with Sliced Peaches, Coffee
Fish Fillets with Normandie Sauce, Roast Beef, Yorkshire Pudding, Braised Celery, Mixed
Vegetable Salad, Mincemeat Turnovers, Coffee
Consomme Madrilene, Relishes, Baked Virginia Ham, Grilled Sweet Potatoes, Cauliflour with
Lemon Butter, Romaine with Roquefort Dressing, Wine Jelly with Whipped Cream, Coffee"
Use the
digital menu collection uploaded by the Los Angeles Public Library to identify period
menus [Search date 190*].
Americans are fascinated with fair food, especially the items attributed to the 1904 St. Louis Exposition. The truth? Most
of the foods attributed to this fair existed long before 1904. What these foods have in common is that they were mass
marketed at the St. Louis fair. That is why 1904 holds a special place in the American gastronomic chronology. Foods commonly associated with the
this fair are: ice cream cones, hamburgers, puffed rice, Dr. Pepper, iced tea, Texas-style chili, & peanut butter.
Recommended reading:
Beyond the Ice Cream Cone: The Whole Scoop on Food at the 1904 World's Fair/Pamela J. Vaccaro.
1901 Cliquot Club Ginger Ale, White Rose Ceylon Tea, NECCO Wafers (candy)
1902 Barnum's Animal Crackers, Presto self-rising cake flour, Salada Tea,
Karo Corn Syrup,
NECCO Conversation Hearts
1903 Canned tuna
1904 Banana Splits, Swans Down Cake Flour, Campbell's Pork & Beans, Frnech's Cream Salad Mustard, Dr. Pepper
1905 Heinz Baked Beans, Hebrew National frankfurters, Royal Crown Cola, Ovomaltine (renamed Ovaltine)
1906 Planters Nuts, Hot dogs (name, not the actual food), Post Toasties, A-1 Sauce, hot fudge sundaes,
Kellogg's
Corn Flakes
1907 LeSeur peas, Hershey Kisses, Canada Dry Pale Dry Ginger Ale
1908 Tea bags, French Dip sandwich, Hershey bars with almonds
1909 Melitta drip coffeemaker, Idaho Spud Bar (candy)
SOURCES: The Food Chronology/James L. Trager [Holt:New York] 1995, The Century in Food: America's Fads and
Favorites/Beverly Bundy [Collectors Press:Portland OR] 2002 & Candy: The Sweet History/Beth Kimmerle [Collector's Press:Portland OR] 2003
...primary evidence confirms national brand advertising was not yet a standard practice
Pillsbury's Best Flour, Atmore's Plum Pudding, Mrs. Well's Tomato Ketchup, Eagle Brand Condensed Milk, Uneeda Biscuits (National
Biscuit Company), Campbell's soup, White House coffee, Colman's English Mustard (genuine)
Borden's Evaporated Cream, Armour's Potted Ham and Tongue, Quaker Oats, Armour's Corned Beef
Jello, Marshall's Kippered Herring, Senate Brand Coffee, Swift's Premium Hams, Eagle Milk (can), Royal Baking Powder, Rumford
Baking Powder, Davis' Baking Powder, Lowney's Cocoa, A & P Jams, Fig Newtons (National Biscuit Company), Minute Tapioca,
Campbell's soups, Nonesuch Mincemeat, Heinz's Best Quality Mincemat, Hecker's Buckwhwat, Hornby's (H-O) Buckweat B&O Molasses
World War I: civilian fare
Soldier rations
Popular American brands
new American food introductions
What people eat in all times and places depends upon who they are (ethnic, religious heritage), where they live (urban centers, rural outposts) and how much money
they have (rich have more choices than poor).
Which means? In the USA during the 1910s newly immigrated Italian families ate very different food from South Carolina plantation owners, West Virginia coal
miners, Chicago businessmen and San Francisco Chinese.
In addition to these general differences, the 1910s experienced World War I. During this period some foods were diverted to feed the soldiers. Civilians living at
home faced scarcity and rationing. Then, as today, the rich people could still afford to eat the finest foods and dine in the nicest restaurants. The working class and
poorer people faced daily challenges of putting food on the table.
Typical upwardly-aspiring Anglo-American middle class families in the 1910s took cues from meals suggested by period cook
books. Technology was moving quickly; foods were readily available, in and out of season. World War I
imposed unexpected challenges. Here we catch early glimpses of American discomfit reconciling traditional Old World dishes
(read: heritage) with newly formed alliances (read: opportunity). Most American print sources proclaim culinary nationalism (aka the 'melting pot') was
summarily celebrated and embraced. For the unity of the country. How else to explain Lasagne with
American cheese and Chop suey with American hamburger? Despite the fact mainstream print sources opted against reporting what was really being
stoically served by the matriarchs of our immigrant families, the famliar table remained.
(rationing & "making do" was NOT a new concept in the 1940s)
Soldier Rations
Grocery/food ads in city papers sometimes included brands. Many foods were still sold in bulk; company connection was not
advertised. The concept of "nationally branding" was a rarity in these days. Only the largest companies (willing to spend
big bucks for advertising) went that route. Among the national leaders were the National Biscuit Company (now Nabisco), Campbell's,
Armour, Coca Cola, Jell-O, Royal, Dole, and Baker's (chocolate, coconut). Most grocery store food ads promoted the product, not the
company or brand. Fresh produce ads in the 1910s
highlighted point of origin (California figs, Florida oranges, Jersey tomatoes, Baltimore beans, Maine Sugar Corn, Celyon Tea). Same as today!
---SOURCES: The Century in Food: America's Fads and Favorites/Beverly Bundy & The Food
Chronology/James L. Trager
Speakeasy fare & Great Gatsby dining
Home cooking & family entertaining
popular foods & snack fare
advertised brands
new American food introductions
picnic fare
---Fashionable Foods: Seven Decades of Food Fads, Sylvia Lovgren [MacMillan:New
York] 1995
(p. 29-30)
---Fashionable Foods (p. 37-8)
Some continued to list recipes calling for small amounts of beer, wine and liquor as ingredients,
others whistfully noted substitutions, still others omitted the ingredient completely. Grape juice is
sometimes used instead of wine. There also seems to be an increase in the use of extracts (vanilla,
lemon, almond). Extracts are alcohol-based flavorings. We checked several cookbooks for
fruitcake and welsh rarebit recipes (these traditionally include small amounts of alcohol). This is
what we found:
---Everybody's Cook Book, Isabel Ely Lord [Harcourt Brace:New York] 1924 (p. 139)
---The Encyclopedia of American Food and Drink, John F. Mariani
[Lebhar-Friedman:New York] 1999 (p. 307)
[NOTE: check this book's entry on Prohibition for additional details].
---Eating in America: A History, Waverly Root & Richard de Rochemont [Morrow:New
York] 1976 (p. 398)
---American Heritage Cookbook: Illustrated History [American Heritage:New York] 1964
(p. 357)
[NOTE: this practice descends from the Old West.
That, of course depended upon the "quality" of the establishment. Speakeasys catering to wealthy
clientele likely offered the same fine wines and mixed drinks that were available prior to
Prohibition. Other establishments sold "bathtub" gin. We recommend: Drinking in America: A
History, Mark Edward Lender and James Kirby Martin [Free Pres:New York] 1982.
The menu you seek depends upon the type of speakeasy you hope to recreate. The
finest New
York clubs (Twenty One, Stork, Embassy, Simplon, Surf, Yale, and 51 1/2 East Fifty First) all
served
meals comparable to the best hotels. The speakeasy of the *common man* served less than stellar
food. The draw, obviously, was the booze...which (by many accounts) wasn't all that good either.
Wealthy young people often skipped the stuffy hotel restaurants, preferring to patronize new
Chinese food restaurants and trendy cafes.
Use the Los Angeles Public
Library's digital menu collection to identify what was served in all types of restaurants during
the 1920s. Search by date (192*). Most of these menus are from California, but the food was also
served in New York and other major metropolitan areas.
Cream of Celery with Toasties
Celery Olives
Aiguillette of Striped Bass Joinville
Potatoes a la Hollandaise
Medaillon of Spring Lamb, Chasseur
Asparagus Tips au Gratin
***
Breast of Chicken a la Rose
Waldorf Salad, Mayonnaise
***
Venetian Ice Cream
Assorted Cakes Coffee
Apollinaris White Rock."
---Waldorf Astoria Cookbook, Ted James and Rosalind Cole [Bramhall House:New
York] 1981 (p.
46-7)
What did average Americans eat in the 1920s? Food historians tell us we had a sweet tooth, a
taste for the exotic, and a well-developed sense of ordered creativity. Translation? Fruit cocktails,
Pineapple upside-down
cake and Jell-O molds. Tea sandwiches, fancy salads, and chafing-dish recipes were also "in."
City kitchens were wired with electricity meaning foods could be safely refrigerated at home.
General Electric (and other companies) published cooking brochures touting frozen foods and
safe meat storage.
Swedish Leaf
Jellied Tomato Cream Bouillion Toasted Crackers
Roast Duck Broiled Potatoes
Carrots and Peas
Radish Roses Salted Almonds
Potato Biscuits Butter
Raspberry Mousse Little Decorated Cakes
Black Coffee
Shrimp Cocktail
Chicken Soup with Noodles
Crown Roast of Lamb Mashed Potatoes
Peas
Entire-Wheat Rolls Butter
Pickled Peaches Celery Hearts
Steamed Marmalade Pudding Hard Sauce
Black Coffee
Party refreshments may be served buffet style as described for formal afternoon tea. In this case,
the menus described for club refreshments may be used. If, however, the party is of such nature as
to call for the formal service of a late evening supper, the guests seated at the table, or served
buffet style, menus of the following type may be used.
Hot or Jellied Consomme Bread Sticks
Chicken a la King
Cream Cheese Sandwiches Brown Bread Sandwiches
Olives Salted Nuts Candied Ginger
Nuts and Date Salad Mayonnaise
Strawberry Bavarian Cream Little Pound Cakes Russian Wafers
Coffee
Crabmeat Croquettes Peas
Brown Bread-and-Butter Sandwiches
Jellied Tomato and Pimiento Salad Olives Celery Hearts
Nesselrode Pudding Macaroons
Coffee
Jellied Tongue Harlequin Salad
Buttered Baking-Powder Biscuits
Olives Salted Nuts
Biscuit Tortoni Angel Cake Squares Bonbons
Iced Coffee" (p. 883-4)
The following list is culled from Mrs. Allen on Cooking, Menus, Service, Ida C. Bailey
Allen (c. 1924), Chapter IX: "Foods that begin a meal" (p. 103-118)
Canapes, hot and cold, cocktails (fruit, oysters, clam, lobster, crabmeat), relishes (olives, pickle,
radish roses, plain/stuffed celery, pickled pears or peaches, salted nuts). Cold canapes include
caviar, sardine and anchovy, Indian (chutney-based), smoked salmon, and stuffed eggs. Hot
canapes include oyster toast, shrimp or lobster toast and mushroom toast. Other savoury
appetizers: sardines in aspic, stuffed pimientos, Swedish loaf, anchovy toast, jellied anchovy
moulds, salmon and caviar rolls, finnan haddie shells, and savoury cheese balls.
Salted nuts, celery, tuna fish a la King, asparagus salad, Russian dressing, ice cream, cake,
coffee
Olives, pickles, chicken salad, apple jelly, rice croquettes, ice cream, cake, coffee
Olives, radishes, baked ham sandwiches, potato and celery salad, ice cream, cake,
coffee.
These sources provide basic overviews of popular American 1920s foods:
Deviled eggs, celery, olives, pickles, salted nuts (almonds, pecans, peanuts, filberts)
Bread sticks, Parker House rolls, saltine-type crackers, potato chips
Caesar salad, Waldorf salad
Finger sandwiches...peanut butter & jelly, ham, turkey, chicken salad, tomato, egg salad, cream
cheese
Fried chicken, baked ham
Pineapple Upside down
cake, angel or devil's food cakes, ice cream & chocolate sauce, chocolate pudding. Canned
peaches work well.
Beverage service:
Shirley Temples (ginger ale with maraschino cherry juice, decorated with afore mentioned
cherries), Ginger Ale, Coca-Cola, Kool-Aid, Lemonade, punch, coffee, cocoa & Orange Pekoe
tea
Rumford Baking Powder,Cream of Wheat, Kellogg's All-Bran, Walter Baker Chocolate, Slade's Spices, Cox's Instant Powdered Gelatine,
White House Coffee, Comet Rice, Junket, Malt Breakfast Food, Jell-O, Virginia Dare Butterscotch Sauce, Knox Gelatine,
Lea & Perrins Sauce, Gold Medal Flour, Royal Baking Powder
Campbell's Tomato Soup, Post Grape Nuts, Libby's Evaporated Milk, Aunt Jemima Pancake Flour, Heinz Tomato Ketchup,
Cocomalt (chocolate flavor food drink), 3 Minute Oat Flakes, Armour's Star Ham, Sunkist California Orange Juice,
Fleishman's Yeast, Gulden's Mustard, Sanka Coffee (caffeine-free), Knox Gelatine, Eagle Brand Condensed Milk,
Minute Tapioca, Snowdrift (canned fat product for cooking), Beech-Nut Peanut Butter, College Inn Chicken A La King (can),
Underwood Deviled Ham, Ovaltine, Sunshihe Crackers, Cookies & Cakes
Kellogg's Corn Flakes, Triscuit crackers (Nabisco), Crisco, Shredded Wheat, Argo Corn Starch, Beech Nut Gum, Nabisco Assorted Sugar Wafers,
Goodman's Noodles, Sunkist Juicy Oranges & Lemons, Swift's Bacon, Wheatena
Duke Univeristy has uploaded several company advertising cookbooks from the 1920s. They are
no longer protected by copyright. You can use these books to download actual recipes and
pictures of the product:
[1920] Boysenberries, La Choy Food Products, Baby Ruth & Oh Henry! candy bars,
[1921} Land O'Lakes (brand butter), Betty Crocker (General Mills), Eskimo Pie (ice cream novelty), Chuckles (fruit jelly candies),
White Castle (fast food chain), Bickford's Cafeteria (family food chain), Lindy's (NYC restaurant famous for cheesecake),
Sardis (NYC restaurant of the stars)
[1922] Clapp's Vegetable Soup (first commercially prepared U.S. baby food), Pep (breakfast cereal), Mounds & Charleston Chew
(candy bars)
[1923] Pet Milk (canned product), Macoun apples, Welche's grape jelly, Popsicles, Reese's Peanut Butter Cups, Yoo-Hoo
chocolate drink, Sanka Coffee
[1924] Caesar Salad, Wheaties (breakfast cereal), Bit-O-Honey (candy bars), fruit-flavored Life Savers, Beech-Nut Coffee,
Stouffer's restaurants (NYC)
[1925] Mr. Goodbar (candy bar)
[1926] Good Humor (ice cream novelties), Safeway & IGA (supermarket chains), Hormel Flavor-Sealed Ham, Liederkranz cheese,
Milk Duds (candy)
[1927] Lender's (bagels), Gerber's (baby food), Pez (breath mint/candies), Mike & Ike (coated fruit-gel candies),
Kool-Aid (powdered drink mix), homogonized milk, Marriott's Hot Shoppes (chain restaurant)
[1928] Progresso (brand foods), Nehi (orange beverage), Velveeta cheese, Peter Pan Peanut butter, Butterfinger (candy
bars), Barricini Candy (NYC)
[1929] Po'Boy sandwiches (New Orleans), Columbo Yogurt, Oscar Meyer wieners, Karmelkorn, 7-Up
---SOURCE: The Food Chronology, James Trager [Henry Holt:New YOrk] 1995 (p. 426-460)
New Deal food programs
Family dinners
Party menus
Formal dinner menus
Gourmet foods??!
World's Fair Fare, New York City 1939
picnic menus
popular American brands
new food introductions
---Fashionable Food: Seven Decades of Food Fads, Sylvia Lovegren [Macmillan:New
York] 1995 (p. 41-44)
---Revolution at the Table: The Transformation of the American Diet, Harvey Levenstein
[Oxford University Press:New York] 1988 (p. 196-7)
1930s soup kitchens were run/funded by charitable organizations (religious groups, Ladies Aid
Societies, Salvation Army etc.), community service groups, government agencies, companies, and
private individuals. They relied on volunteers and donations. Depression-era Brooklyn soup
kitchens most likely served different food from those in Cleveland, Houston and Bakersfield. This
would have reflected the local tastes and available produce. Many other countries experienced
Depression circumstances during the 1930s...their soup kitchen menus could have been altogether
different.
---"Urges Charity Gardens'," New York Times, April 14, 1932 (p. 18)
---"Capone Feeds 3,000 a Day in Soup Kitchen," New York Times, November 15, 1930
(p. 4)
---"Milwaukee opens Soup Kitchens'," New York Times, March 6, 1930 (p. 24)
---"15th A.D. to Install a Soup Kitchen," New York Times, February 21, 1933 (p.
21)
[NOTE: the 15th district was considered a wealthy neighborhood. That it was installing a soup
kitchen for its residents was a sad sign of the times.]
Throughout time, in almost every culture and cuisine, soups and have been the primary foods
consumed by people with not much money. It is economical (can be composed of whatever the
cook has on hand that day...can be stretched to feed more by adding liquid), simple to cook (one
large pot, does not require much in the way of fuel/cooking appliances/utensils), easy to serve
(requires only a bowl/cup and a spoon, in a pinch it can be sipped without a spoon) and requires
minimal clean-up. Bread also has a long history of filling empty bellies during the worst of times.
"Penny Restaurants" were subsidized by social service organizations. The point was to provide good, hot meals to unemployed folks
too proud to accept charity.
---"Penny Cafes That Pay Way With Hearty Nickel Meals Give Heart to Unemployed," E.C. Scherburne, Christian Science
Monitor, July 14, 1933 (p. 1)
The following menus are extracted from Aunt Sammy's Radio Recipes Revised, Bureau of
Home Economics, U.S. Department of Agriculture [Government Printing Office:Washington]
1931
Scalloped oysters, five-minute cabbage, pickled beets, jellied fruit; Lima beans in tomat sauce with
crisp bacon, mashed rutabaga turnip, lettuce with tart dressing, fruit, chocolate drop cookies,
roast beef, Yorkshire pudding, scalloped parsnips, turnip greens, pickled cherries, Washington
pie..
Cheese souffle, spring onions on toast, browned parsnips, olives and radishes, rhubarb Betty, pork
chops, savory cooked lettuce, parley potatoes, chili sauce, jelly roll; fresh beef tongue, wilted
dandelion greens, fried potato cakes, banana pudding...
Cold sliced meat, potato salad, rolls, peaches and cream, iced coffee, tea, or chocolate; fried or
broiled chicken, new potatoes, peas, currant jelly, strawberry ice cream, vanilla wafers; broiled
ground beef on toast, lima beans, fried tomatoes, Spanish cream...
Scalloped onions and peanuts, spinach, hot biscuits, catsup, lemon pie; cold boiled ham,
succotash, carrots, cold slaw, green tomato pie; cream of vegetable soup, oven-toasted bread,
grated cheese and lettuce salad, apple sauce, hot gingerbread; roast chicken, mashed potatoes,
Brussels sprouts or some other green vegetable, crabapple jely, peanut-brittle ice cream, sand
tarts..."
The following menus are extracted from Ida Bailey Allen's Cooking, Menus, Service,
[Garden City:New York] 1935
FAMILY MEALS: 1937
"A Week of Family Menus," America's Cook Book, compiled by the Home Institute of
the New York Herald Tribune [Charles Scribner's Sons:New York] 1937 (p. 855)
Ice cream or punch, small cakes or sandwiches, coffee, butter balls, petit fours, mapel meringue
cookies.
"Chinese Supper
"Chicken soup with noodles, Chicken Chop Suey, Chinese rice, egg foo yung, tea rolls, preserved
kumquats, tea.
"Cocktail Parties
Beverages: tomato juice cocktail, Dubonnet and sherry, ice cubes, charged water, ginger ale,
burbon, rye, and Scotch whiskey. Planner of hot appetizers: sardine snacks, rolled toast with
mushrooms, rolled toast with asparagus, cheese puffs, deviled olives, chicken livers in bacon
blankets, crabmeat or lobster, small canapes, sausage snacks or cocktail sausate in snack holder.
Platter of cold appetizers: rainbow rye bread appetizer, canapes of smoked salmon, stuffed celery
stalk with crabmeat, caviar sandwiches piped with cream cheese, rolled sandwiches, filled with
mock pate de foie gras or any spread, dried beef snacks.
"Afternoon Tea or Coffee
Shrimp aspic with Thousand Island Dressing, Sally Lunn, Himmel Trote or caramel tea rolls,
poppyseed roll, coffee.
"Children's Supper Party
Bouillon, croutons, chicken timbales or mousse, mashed potatoes with parsley, jellied oranges,
bread and butter sandwiches or orange and nut bread or butterscotch toast, sunshine cake, vanilla
ice cream, daisy cream candy.
"Children's Birthday Menus
Creamed chicken, animal shaped sandwiches, milk or orangeade, birthday cake with candles,
junket custard or chocolate rice, marshmallows or date and walnut bonbons.
"Washington's Birthday Luncheon
Halves of oranges, with Maraschino cherries in center, chicken a la Maryland, with drum sticks,
southern sweet potatoes, Virginia corn bread, cherry salad, Boston brown bread, chcoolate log
cake (cocoa roll), nuts, raisins, coffee, Washington punch.
"Saint Patrick's Day Party
Halves of grapefruit with green Maraschino cherry in center, olives, celery and nuts, cream of
spinach soup with shamrock shaped toast, pork chops with apples, onions and green peppers,
O'Brien potatoes, clover leaf rolls, shamrock salad with Irish dressing (Vinaigrette), salted
wafers, Erin Ice (Creme de Menthe ice) or blanc-mange, with a bit of "Ould Sod" (grated sweet
chocolate), potato chocolate torte, mint wafers, tea."
---The Settlement Cook Book, Mrs. Simon Kander [Settlement Cook Book
Co.:Milwaukee WI] 1936 (p. 608-616)
You will find dozens of
elegant dinner menus from the 1930s online, courtesy of the Los Angles Public Library.
Many of these menus were composed for black-tie type events. Search date 193*
"Sunday Midday Dinner: Corn soup, Fricasseed Chicken with Brown Rice, Broiled Tomaoes, Avocado-and-Lettuce Salad, Blueberry
Pudding, Cream or hard sauce, Iced Tea or Black Coffee.
Monday Luncheon: Hot Toasted Hamd-and-Cheese Sandwiches, Sliced Peaches and Cream, Cookies, Egg Lemonade or Milk.
Dinner: Iced cantaloupe, Kentucky Succotash Garnished with bacon, Hearts of Lettuce, French Dressing, Toasted Wafers,
Creamy Rice Pudding Frappe, Tea, Coffee." (p. 32)
Saturday Luncheon: Chilled Tomato Cocktails, Salmon Loaf, Molded Potato Salad, Hawaiian Coleslaw, Olives, Spiced
Sekel Pears, Water-Cress-and-Lettuce Sandwiches, Buttered Nut Bread, French Peach Pie, Hot Coffee, Grape-Juice Lemonade, Milk." (p. 38)
Franco-American Spaghetti (can), Armour's Star Ham (bagged, not canned; includes recipe:
Fixed Flavor Star Ham Omelet), Junket (Vanilla, Orange, Chocolate, Raspberry, Lemon, Coffee),
Fleischman's Yeast (promoted to mothers as health food during pregnancy), Baker's Cocoa
(promoted as health food for children), bananas (Banana Growers Association: promoted as
health food for children), Del Monte Tomato Sauce (can), Land O'Lakes Sweet Cream Butter,
Uneeda Bakers Fruit Cake (National Biscuit Company), Gerber's Strained Vegetables (vegetable
soup, spinach, carrots, prunes, peas, tomatoes, green beans), Heinz Mince Meat (glass jar), Bere
Rabbit Molasses (can), Steero Cubes (bouillon cubes), Richardson & Robbins Plum Pudding
(can), Ovaltine (promoted as health food for children), Del Monte peaches (can), Wrigley's
Double Mint Chewing Gum (peppermint flavor; promoted as an inexpensive beauty aid), Gulden's
Mustard (glass jar: with recipe for Savory Beef Rolls), Wheateana, GWashington Coffee, La
Choy food products (sprouts, soy sauce, kumquats, water chestnuts, chow mein noodles, cub
kum, cooked rice, brown sauce, bamboo shoots, sub kum chop suey), Ballared Pancake Flour
(box mix), Pillsbury's Pancake Flour (box mix; promoted as a "modern kind of pancake"),
Diamond Walnuts (with recipes for Velvet Fudge, Diamond Chicken Soup, Cheese and Walnut
Roast), Ralston Whole Wheat Cereal, None Such Mince Meat (box), Knox Gelatine, Gold Medal
Cake Flour ("Soft as Silk": promoted as correcting common cake baking mistakes).
Kraft Mayonnaise (glass jar), Crisco (can), Campbell's soup (canned: asparagus, bean, beef,
bouillon, celery, chicken, chicken-gumbo, clam chowder, consomme, julienne, mock turtle,
muligatawny, mutton, ox tail, pea, pepper pot, printanier, tomato, tomato-okra, vegetable,
vegetable-bee, vermicelli-tomato), Heinz Cooked Spaghetti (can), Knox Sparkling Gelatine (box),
Colman's Mustard (canned: powdered mustard), Wesson Oil (can), Sanka coffee (can), Welch's
Grape Juice (glass bottle), Pet Milk (canned: for creamy human desserts, not animal's food!),
Hires Root Beer (box: extract to make 8 bottles), Cliquot Club Ginger Ale (bottles), Kellogg's
Rice Krispies (box), Cream of Wheat (box), Chase and Sanborn's Coffee (can), Libby, McNeill &
Libby's Corned Beef (tin: "Grand for Picnics!")
Crisco, Campbell's Soup, Chase & Sanborn coffee (bag), Franco-American Spaghetti (can),
Sanka coffee (can: caffeine-free coffee), Armour and Company (canned: Star brand corned beef
hash, beef and noodles, spaghetti and meatballs, chile con carne, tamales), Royal puddings (box:
chocolate and vanilla), Ovaltine (Swiss-food drink), Sunkist California Lemons (fresh), Kellogg's
Kaffee-Hag Coffee (canned: "Saves Your Nerves"), Royal gelatine (box: "Quick Setting"),
Sterling International Salt (box: "Steam-sterilized), Tender Leaf Tea (box: loose tea), Swift's
Premium meats (ham & bacon), National Biscuit Company's Ritz Crackers (box: "Try
Ritz...they're marvelous alone...and see how they improve appetites for salads and vegetables),
Wesson Oil (can), Pet Milke (canned & irradiated), Gerber's baby foods (canned: vegetable
soup), Kraft cheese (foil packets: American, Philadelphia Cream Cheese, Old English), Gold
Medal flour (paper bag), Underwood Deviled Ham (can), Heinz Strained Foods (canned: for
baby--strained vegetable soup, peas, green beans, spinach, carrots, beets, prunes, cereal,
tomatoes, apricots and applesauce), Nehi Carbonated Orange Beverage (bottle), Kellogg's Rice
Krispies (box), Morton's Salt (cylindrical cardboard container: "When It Rains It Pours" logo),
Land O' Lakes Butter (1 pound, 4 foil-wrapped sticks).
Campbell's soups (canned: vegetable, bean with bacon, Scotch broth, noodle with chicken),
Swift's Premium (ham and bacon), California cling peaches, Delmonte vegetables (canned: peas,
asparagus, corn), Del Monte dried fruits (boxed: raisins, prunes, apricots & peaches),
Franco-American Spaghetti (canned), Campbell's tomtato juice (canned), Sunkist lemons (fresh
lemons/juice), Heinz vinegar (bottles: cider, malt, tarragon flavored malt & distilled, white),
Wheateana (box), Wesson oil, Royal Baking Powder, Jelke's Good Luck Vegetable
Oleomargarine, Junket Rennet Powder, Crisco
Tootsie pops
Hershey Bars
Butterfingers
Milk Duds
Baby Ruth
Whitman samplers (box of candy)
Lifesavers
NECCOs (& conversation hearts)
Mounds
Milky Ways
Heath bars
Snickers
SOURCE: The Century in Food: America's Fads and Favorites, Beverly Bundy &
Candy: The Sweet History, Beth Kimmerle
Birds Eye Frosted Foods
Wonder Bread (sliced)
Hostess Twinkies
Mott's Apple Sauce
Snickers candy bars (Mars, Inc.)
French's Worcestershire Sauce
Chock Full o'Nuts chain restaurants (New York City)
Philadelphia Cheese Steak (Pat's)
Beech-Nut Baby Foods
Bisquick (General Mills)
Ballard Biscuits (cardboard tube packed refrigerator dough)
Wyler's Bouillon Cubes
Hotel Bar Butter
Tootsie Pops
Frito Corn Chips
Skippy Peanut Butter
3 Musketeers (candy bar)
Heath bar (candy bar)
Nestle Toll House Chocolate Chip Cookies
Campbell's Chicken Noodle and Cream of Mushroom soups
Kraft Miracle Whip
Tree-Sweet canned orange juice
E. & J. Gallo winery founded
Pet Evaporated Milk
Wild Cherry flavor Life Savers
Royal Crown Cola
Carvel (ice cream restaurants)
Ritz Crackers [Nabisco]
Adolph's Meat Tenderizer
Kit Kat bar
Five Flavors Life Savers
ReaLemon Lemon Juice
Goya brand foods
Waring blender
Betty Crocker (General Mills)
Elsie the Cow (Borden)
Spry (Unilever)
Hungry Jack pancake mix (Pillsbury)
Chunky Chocolate bar
Mars Almond Bar
Fifth Avenue (candy bar)
Orangina (soft drink)
Howard Johnson's restaurant chain
Pepperidge Farm Bread
Kix cereal (General Mills)
Spam (Hormel)
Kraft Macaroni & Cheese Dinner
Ragu Spaghetti Sauce
Sky Bar (New England Confectionery Co.)
Rolo (candy)
Smarties (Rowntree candy)
Lawry's Seasoned Salt
Mott's Apple Juice
Nescafe (instant coffee)
Lay's Potato Chips
Cream of Wheat (5 minute)
Dairy Queen (ice cream stores)
---SOURCES: The Food Chronology, James Trager [Owl Books:New York] 1995 & The Century in Food, Beverly Bundy [Collector's Press:Portland OR] 2002
---"There'll be All Kinds of Food at the Fair," Kiley Taylor, New York Times, January 20, 1939 (p. SM9)
[NOTE: We have a copy of the New York World's Fair Cook Book: The American Kitchen, Crosby Gaige, produced from the regional
American restaurant reference above. It contains regional and state-by-state suggested menus with recipes collected from local professional
home economists. We can send you sample pages.]
Military rations
Rationing in Great Britain
Menus: restaurant, family & buffet
Hors d'Oeuvres and cocktails
Picnic foods
Popular American brands
New food introductions
Candy bar prices
Grandma's Wartime Baking Book/Joanne Lamb Hayes--history notes & modernized
recipes
Grandma's Wartime Kitchen/Joanne Lamb Hayes---WWII American cooking notes and
recipes
Fashionable Foods/Sylvia Lovgren---food fads by decade
American Decades: 1940-1949/Victor Biondi (editor)
Los Angeles Public Library
Digital Menu Collection, [search date 194*]
These are extracted from the Good Housekeeping Cook Book, New Edition, completely
revised 1944 [Farrar & Rinehart:New York].
Canapes with spreads (avacado, blue and cream cheese spread, hame and olive ), welsh rarebit
toasties, cocktail sausages, raw vegetable platter (with Thousand Island dressing or creamy horse
radish sauce), stuffed celery stalks.
Breakfast: Tomato juice, ready-prepared whole grain or enriched grain cereal with whole
milk, buttered enriched white toast.
Lunch: Panned kidney beans, pickled beets, raisin bread, butter or fortified margarine,
gelatine fruit dessert.
Dinner: Meat ball stew, pickle relish, lettuce, nippy mayonnaise dressing, rye bread,
butter or fortified margarine, pudding, lemon sauce.
Lunch box: Sliced ham loaf on enriched white bread, peanut butter "pop-u," sandwich
filling on raisin bread, cottage cheese, wedge of cabbage, lemon sponge cake.
Breakfast: Applesauce, corn meal griddle cakes, syrup for pancakes and waffles
Lunch: Bean and barley soup, cottage cheese and prune salad, enriched white bread,
butter or fortified margarine, orange slices.
Dinner: Scrambled eggs and carrots with toasted bread cubes, creamed stewed tomatoes,
cole slaw, evaporated milk dressing, whole wheat bread, butter or fortified margarine, assorted
nuts and raisins.
Lunch box: Mashed potato soup, pimento sandwich filling on cracked wheat bread,
peanut-prune sandwich filling on soya bread, grapefruit sections, butterscotch pudding
---Meal Planning Guide, Home Economics Institute [Westinghouse Electric &
Manufacturing Co.:Mansfield OH] November 1943 (p. 20-1)
---Good Housekeeping, 1944 (p. 899-900)
NO. 1: Whole Baked Ham, slightly warm, Horseradish Sauce...Shrimp or Lobster Aspic...with Blackstone Dressing...Macaroni with Tomatoes
and Mushrooms...Crescent Rolls, Milwaukee Rye Bread, Chocolate Coffee Ice Cream, Almond or Peanut Cookies, Orange Sticks,
Stuffed Dates, Coffee
---The Settlement Cook Book, Mrs. Simon Kander [Settlement Cook Book Co.:Milwaukee WI], 25th edition enlarged and revised, 1943 (p. 610)
---Good Housekeeping, 1944 (p. 889)
Suggestions from the Good Housekeeping Cook Book, New Edition, completely
revised 1944 [Farrar & Rinehart:New York]:
"Canape spread-your-owns
An informal way of serving a first course of canapes is to arrange several canape spreads each in a
small, attractive bowl. Arrange the bowls on a tray, along with individual butter spreads. Put the
tray on a convenient table in the living room. Beside it, arrange plates of assorted crackers, with
toasted bread, Melba toast, bread sticks, potato chips, celery sticks or, if desired, halves of
hard-cooked eggs from which the yolks have been removed and used in one of the spreads. Then
let
the guests spread their own canapes and fill their own celery sticks and eggs, to be eaten with fruit
juice, vegetable juice, or other cocktails. Or if you are having a leisurely meal and can take a little
more than the usual time for the first course, bring in your toaster, and toast crisp hot pieces of
bread for the assorted spreads in bowls. In fact, you can buy a combination toaster and tray with
several dishes designed to hold assorted canape spreads. Such spread-your-owns are excellent too
as an afternoon snack, served with tea or coffee." (p. 109)
Hors d'oeuvres, like canapes, should be of such a size that they can be easily eaten in one or two
mouthfuls. You may arrange two or three varieties on a tray as an accompaniment to a first
course of fruit juice, vegetable juice or other kinds of cocktails, served in the living room before
luncheon, dinner, or supper. Frequently one or several kinds of hors d'oeuvres which can be easily
eaten with the fingers are arranged on a platter and passed to each guest, at the table, as an
accompaniment to the first course of tomato juice, clam juice, or similar cocktail, which is in place
at each cover just before or after the guests sit down. If you want something unusual as a
refreshment for an afternoon or evening party, a club meeting or afternoon tea--try serving an
assortment of hors d'ouvres such as those which follow with a cup of tea or coffee, or with a
cooling vegetable juice or fruit juice cocktail." (p. 111-2)
"Fruit and fish cocktails are often served in cocktail glasses, designed for the purpose, which fit
into bowls holding crushed ice. If these are not available however, or a simple service is desired,
sherbet glasses may be used instead. In either case, arrange the bowl or sherbet glass on a small
plate, and then place on the service plate at each cover, either just before the guests sit down or
immediately thereafter. They oyster fork for the the fish cocktail, or the spoon for the fruit
cocktail, should be placed at the extreme right of the silver at the right of the service plate. Juice
cocktails such as tomato, vegetable, or fresh or canned fruit juice may also be served in cocktail
glasses set in bowls of crushed ice. Or, simple cocktail glasses without the bowls for ice may be
used...Many hostesses like to serve a first course of tomato, vegetable, or fruit juice, or other
cocktail with or without a few hors d'oeuvres...in the livingroom. The juice cocktail in cocktail
glasses is passed, with a small cocktail napkin for each guest, from a tray. A small plate may be
placed under each cocktail glass if desired. Then the hors d'oeuvres, one or more as preferred
(select ones which can be eaten with the fingers) are passed from plate or platter. In serving such
a first course in the living room, the hostess without a maid has an opportunity to slip out and get
the main course on the table, while the guests are enjoying their cocktails." (p. 117)
Cocktail parties
NO. 1: Beverages: Liquor cocktails, Yellow tomato juice cocktail, Dubonnet and Sherry, Ice cubes, Charged water,
Ginger ale, Bourbon, Rye, and Scotch Whisky. Platter of hot appetizers: Sardine pasties, Rolled toast with
mushrooms, Cheese puffs, Snacks in bacon blankets, Crabmeat or lobster canapes, Picquant puffs. Platter of cold
appetizers: Rainbow rye bread appetizer, Canapes of Smoke salmon, Stuffed celery stalk with crabmeat, Caviar
sandwiches...piped with cream cheese, Rolled sandwiches filled with mock pate de foie gras or any spread, Dried beef snacks,
Raw chopped meat.
---The Settlement Cook Book, Mrs. Simon Kander [Settlement Cook Book Co.:Milwaukee WI], 25th edition enlarged and revised, 1943 (p. 611)
[1941] M&Ms, Cheerios
[1942] Tootsie Rolls packed in US ration kits, Post Raisin Bran, Kellogg's Raisin Bran, Dannon Yogurt
[1944] Chiquita bananas
[1945] Kraft Parmesan Grated Cheese, Welch's Junior Mints, Constant Comment Tea
[1946] Pillsbury pie crust mix, frozen french fries, Ragu spaghetti sauce, French's Instant Potatoes, & Tupperware
[1947] Pillsbury hot roll mix, Reddi-Whip, cake mixes, Lady Borden Ice Cream, Almond Joy, frozen orange juice
[1948] V8 Cocktail Vegetable Juice, Nestle Instant Tea, Minute Rice, Nestle's Quik chocolate milk additive, Cheeto's brand
snack foods
[1949] Kraft sliced American cheese, Fritos Corn Chips marketed nationally, Sara Lee Cheese cake
SOURCES: The Century in Food/Beverly Bundy & The Food Chronology/James Trager
Ritz Crackers (National Biscuit Company), Armour's Treet (canned processed meat product),
Dromedary Ginger Bread Mix (box), Gorton's Cod Fish Cakes, Dexo (shortening, canned), White
House Evaporated Milk, Gerber's Cereal Food (box), MelloWheat cereal (Ann Page brand),
Premium Crackers (National Biscuit Company), Eight O'Clock Coffee (bagged, beans ground in
store), Marvel bread (sliced white in cellophane wrap), Hecker's Fream Farina (box), Flako Pie
Crust (box, also: Flakorn corn muffin mix and Cuplets cup cake mix), Maltex (box cereal),
Beardsley's Shredded Codfish Cakes (can; "Just form and fry"), Heinz Junior Foods, SPAM (with
instructions for SPAMburgers and SPAMwiches).
Heinz Oven Baked Beans (jar), Lipton's Continental Noodle Soup (dehydrated soup mix),
Campbell's Soup (tomato, asparagus, Scotch broth, cans), Bosco (chocolate flavored iron
supplement combined with milk, jar), McCormick (spices, vanilla, celery salt, tea bags, bottles &
paper boxes), Lipton tea (paper boxes), Del Monte foods (sliced peaches, jars & cans), Jell-O
puddings (chocolate, butterscotch, vanilla, with recipes), Libby's drinks (tomato juice, pineapple
juice, in cans), Nabisco 100% Bran cereal (box), Coleman's mustard (tin), Nabisco Shredded
Wheat (box), Wesson Oil (bottle), Sunkist California oranges (fresh product), Kellogg's Rice
Krispies (box), Kraft Dinner (now known as Kraft Macaroni & Cheese, box), Kraft Miracle Whip
Salad Dressing (bottle), Birds Eye frosted (frozen!) Foods (box), Chicken of the Sea tuna (cans),
Chef Boy-Ar-Dee Spaghetti Dinner ("dinner in a jiffy" kit includes sauce, spaghetti & cheese),
Gerber's Baby Foods (cereal, box; strained & chopped foods in cans), Coca Cola (6 pack of
bottles), A1 Sauce (bottle), La Rosa macaroni (spaghetti, box), B & M Baked Beans, General
Mills/Betty Crocker (cake recipe using Wheaties), Underwood Deviled Ham (can), Nestle's Semi
Sweet Chocolate (bar & morsels), French's Mustard (bottle), Armour and Company, "Star Brand"
(frankfurters, cold cuts, sausages, canned meats, ham, bacon).
Derby's Peter Pan Peanut Butter (creamy-smooth; includes pictures of open-face peanut butter
sandwich combos), Durkee's Vegetable Oleomargarine, Herb Ox Boullion Cubes, Swift's Prem
(canned meat product "Ready-to-eat, Prem is top-top meat for summer meals), Brer Rabbit Gold
Label Molasses, Chef Boy-Ar-Dee Spaghetti Dinner (pakaged kit includes canned parmesan style
grated cheese, bottle of spaghetti sauce, box of spaghetti; "Even the children want second
helpings...Inexpensive...Time-Saving"), Van Camp's Chili Con Carne (glass jar), Aunt Jemima
Ready-Mix Pancakes (box), Comstock Pie Sliced Apples (glass jar), Borden's Wej-Cut Cream
Cheeses, Ovaltine, Premium Crackers (Nabisco), Armour's Treet (processed meat product),
Heinz Baby Foods (cereal, soup, porridge), Dromedary Gingerbread Mix (includes cookie
recipes: Peanut Butter Gingies and Ginger Crispies), Cocomalt (chocolate-flavored mik enhancer
with extra calcium), Kellogg's Krumbles (toasted wheat shred cereal, boxed), Derby Hot Sauce,
Softastilk Cake Flour (Betty Crocker/General Mills; includes recipe for pink and white Party
Cake, Gravy master, Duff's Hot Muffin Mix, Libby's Tomato Juice, Ivory Salt, My-T-Fine
Desserts (pudding), SPAM, Clapp/s Baby Foods.
Nabisco Shredded Wheat, Swift's Veal, Campbell's Soups (Vegetable, Bean with Bacon,
Chicken), Crisco (includes recipe for American Beef Pie), Del Monte Corn (includes recipe for
Cornpatch Casserole), V-8 Cocktail Vegetable Juice, Kraft cheeses (Velveeta, American, Old
English, packed in boxes), Gold Medal Flour (includes recipe for Betty Crocker Golden Dream
Cheese Souffle), Karo Syrup (includes recipe for Sea Foam Frosting), Borden's Hemo (fortified
vitamin drink), Welch's fruit products (Orange Marmelade, Grape Juice, Tomato Juice, Grape
Jelly, Grapelade), Libby's products (Peas, Deep-Brown Beans, Deviled Ham, Corned Beef Hash,
Tomato Juice), Campbell's Strained Baby Soups (Chicken, Beef, Lamb, Liver, Vegetable), Birds
Eye Frosted Foods (includes recipe for Chili Corn), Spry (pure vegetable shortening, canned),
Nabisco 100% Bran, Sweetose Crystal Syrup (glass bottle), Wesson Oil (glass bottle), Cream of
Wheat, Temt (canned luncheon meat), Golden Dipt (breadcrumbs), Vermont Maid Syrup,
Pillsbury's Best Four (includes recipe for An Pillsbury's Coconut Fluff Cake), Contadina Tomato
Paste,
Cream of Rice, Kitchen Bouquet (gravy concentrate), Gerber Baby Foods (liver, veal & beef, in cans), V8 Cocktail Vegetabel Juices, Pillsbury's Best
XXXX Flour (with recipe for No-Knead Kolacky), Kraft cheeses (Velveeta, Chantelle, Philadelphia Cream Cheese, Kay Cheddar), Campbell's Strained
Vegetable Baby Soup (glass jar), Crisco, Swan's Down Cake Flour, Campbell's Grean Pea Soup, Heinz Baby Foods (strained green beans), Del Monte Fruit
Cocktail, Carnation Evaporated Milk, Cream of Wheat, Betty Crocker Vegetable Noodle Soup (dry mix in box), French's Good Luck Pie Crust Mix,
Fleischmann's Blue Bonnet Oleomargarine, Kellogg's Corn Soya, Coca Cola (aka Coke), Bisquick, Nucoa Oleomargarine, Libby's Pineapple Juice, Baker's
Coconut, Kellogg's Corn Flakes, Kellogg's Variety Pack (Rice Krispies, Shredded Wheat, Pep, Corn Flakes, Krumbles, Corn Soya, Bran Flakes), Swift's
Allsweet Oleomargarine, French's Mustard, Knox Gelatine, Ocean Spray Cranberries: fresh (clear bag), jellied cranberry sauce (can) & whole cranberry sauce
(can), Ritz Crackers, Chicken of the Sea Tuna, Hunt's Tomato Sauce (can), PictSweet Foods (frozen vegetables, peas & corn, in boxes), My-T-Fine Lemon Flavor Pie Filling, Pompeian Olive Oil, Oreo Cream Sandwich, Gravy Master (gravy concentrate), Morton's Salt, Kraft Kitchen Fresh French Dressing (in botlle), Tootsie Fudge 'n Frosting Mix, Hip-O-Lite (marshmallow creme), Brere Rabbit Molasses, A1 sauce, Underwood Deviled Ham, Heart's Delight Fruit Nectar, Green Giant Sweet Peas (can), Marshmallow Fluff, Jolly Time Pop Corn, Vermont Maid Syrup.
Sunsweet Prune Juice, V8 Cocktail Vegetable Juices, Pillsbury Hot Roll Mix, French's Mustard, Betty Crocker Split Pea Soup (dry mix in box), Campbell's
Chicken Noodle Soup & Tomato Soup (cans), Jell-O, Minute Tapioca, French's Worcestershire Sauce, Baker's Coconut (with Snoflake Pie recipe), Kraft
Mayonnaise, Karo Syrup (Chrystal White), McCormick Pure Vanilla Extract, Mott's Apple Products, Libby's Tomato Juice, Planters Peanuts, Jell-0 Pudding,
Nabisco Sugar Wafers, Dole Unsweetened Pineapple Juice, Franco-American Beef Gravy, Underwood Deviled Ham, Amazo Instant Dessert (instant pudding),
Golden Dipt Breading, Kraft Miracle French Dressing
The original inspiration of Butterless, Eggless, Milkless cake dates back to the Medieval Ages.
Spices and
raisins were popular ingredients of that time. Great cakes and steamed puddings are hundreds of
years old.
These recipes were introduced to America by European settlers. Early American cookbooks are
full of
recipes for spice cakes (aka rich cakes and great cakes). Did you know up until the late 19th
century
fruit/spice cakes were served as wedding cakes?
---American Century Cookbook: The Most Popular Recipes of the 20th Century, Jean
Anderson
[Clarkson Potter:New York] 1997 (p. 441)
[NOTE: this book contains a recipe for Depression cake.]
[1914]
"Butterless-Milkess-Eggless Cake.
2 cupfuls brown sugar
2/3 cupful Crisco
2 cupfuls water
2 cupfuls sultana raisins
2 cupfuls seeded raisins
1 teaspoonful salt
2 teaspoonfuls powdered cinnamon
1 teaspoonful powdered cloves
1/2 teaspoonful powdered mace
1/2 teaspoonful grated nutmeg
2 teaspoonfuls baking soda
4 cupfuls flour
1 teaspoonful baking powder
1 1/2 cupfuls chopped nut meats
3 tablespoonfuls warm water
Put Crisco into saucepan, add sugar, water raisins, salt, and spices, and boil three minutes. Cool,
and when cold add flour, baking pweder, soda dissolved in warm water and nut meats. Mix and
turn into Criscoed and floured cake tin and bake in slow oven one and a half hours. Sufficient for
one medium-sized cake."
---A Calendar of Dinners with 615 Recipes, Marion Harris Neil [Procter &
Gamble:Cincinnati] 1914 (p. 120)
[NOTE: Procter & Gamble manufactured Crisco shortening. This company cookbook shows the
home cook how easy it is to incorporate Crisco into everyday recipes, including cakes.]
"Butterless, Eggless, Milkless Cake (No Eggs):
1 c. Brown sugar, firmly packed
1 1/4 c. Water
1/3 c. Vegetable shortening or lard
2/3 c. Raisins
1/2 teasp. Nutmeg
2 teasp. Cinnamon
1/2 teasp. Powdered cloves
1 teasp. Salt
1 teasp. Baking soda
2 teasp. Water
2 c. Sifted all-purpose flour
1 teasp. Baking powder
Boil brown sugar, 1 1/4 c. Water, shortening, raisins, and spices together for 3 min. Cool. Add
salt and
baking soda which has been dissolved in 2 teasp. Water. Gradually add the flour and baking
powder which
have been sifted together, beating smooth after each addition. Bake in a greased and floured
8"X8"X2" pan
in a moderate oven of 325 degrees F. About 50 min., or until done. Needs no frosting."
---The Good Housekeeping Cook Book, New edition, completely revised 1944 [Farrar &
Rinehart:New York] 1944 (p. 698)
Theme parties
Backyard barbecues
Dinner menus
Picnic menus
Teen parties
Restaurant menus (search date: 195*)
New food introductions
Popular American food brands
Fruit cup
SOUP & SALAD
Broiled grapefruit
Melon ball cocktail
Sea food cocktail
Pastry snails
Dried beef rolls
Silver dollar hambugers
Bacon wrap-arounds
Herring-Appleteaser
Dips & chips/crackers: Lobster Newburg spread, Guacamole, Deviled Ham-Cheese Dip,
Hollywood
dunk
Canapes: Deviled ham, savory mushroom, hot cheese puffs, minature pizzas, hot clam
Cheerios cocktail snacks (something like Chex Mix)
Decorate your appetizer tray with celery trunks, stuffed cucumbers, grape clusters & fruit
kabobs.
---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition
[McGraw-Hill:New York]
1956 (p. 57-66)
[NOTE: This 1950's classic cookbook was reprinted in facsimile edition in 1998 by the same
publisher and is easy to obtain. Ask your librarian for help.]
Salted almonds
Filled Celery (with Roquefort and cream cheese)
Tidbits in blankets (surround cooked shrimp, oysters, stuffed olives, pickled onions, watermelon
pickle,
sauteed chicken livers, skinned grapefruit sections, dates stuffed with pineapple with thin strips of
bacon,
secure them with toothpicks. Broil them under moderate heat until the bacon is crisp.)
Glazed shrimp
Garlic olives
Sardine and bacon rolls
Marinated mushrooms
Cheese balls
Sausage and potato rolls
Ham and egg balls
Pineapple fingers and bacon
Broiled stuffed mushrooms (stuff with bread crumbs, shad roe, shrimp)
Shrimp puffs
Deviled eggs
Cheese for dipping potato chips
---The Joy of Cooking, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1953 (p.
28-39)
[NOTE: there is a separate section devoted to canapes and sandwiches]
Toasted Tuna
Cocktail kabobs (button mushrooms and cocktail franks cut in half marinated in French
dressing)
Broiled shrimp
Mix Trix (like Chex Mix)
Pumpernickel squares (crab meat, chili sauce, curry powder, mustard on pump)
Deviled almond rolls
Party pinwheels (dough, leftover meat, moistened with chili sauce, baked)
Cocktail knishes
Filled cream puffs (store-bought puffs filled with hot chicken salad, creamed shrimp, creamed
turkey,
served in a chafing dish)
Broiled mushroom caps
Baby pizzas (use English muffins!)
Sea-food celery (stuff flaked crab & mayo into cut celery. Garnish with paprika.)
Stuffed eggs (deviled eggs)
Sardine surprise (sardines mashed with hard cooked egg yolks, anchovy paste, dry mustard,
butter, &
spices. Served on squares on pumpernickel)
Ham rolls (boiled ham & liverwurst)
Dunks (aka dips): sour cream, shrimp, chive, horseradish, guacamole, pimiento, tuna
---Martha Deane's Cooking for Compliments, Martha Young Taylor [M. Barrows:New
York] 1954 (p.
13-35)
Split pea soup
MAIN COURSE
Easy chicken gumbo
Oxtail soup
Spicy tomato soup, Cream of tomato soup
Chicken and corn chowder
Pineapple fruit plate
Tomato stuffed with perfection salad
Bean (three-bean) salad
Orange-and-Bermuda onion salad
Melon boat salad
---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition
[McGraw-Hill:New York]
1956 (p. 377)
Onion soup
Chicken (or beef, shrimp, crab) gumbo
Cream of celery soup
Cheese soup
Cole slaw
Chilled canned tomatoes
Lettuce or mixed salad with sour cream
Salad Caesar
Cucumber salad with French dressing
---The Joy of Cooking, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1953
Clam chowder
Cream of chicken
Asparagus soup
Cream of mushroom soup
Mixed green salad (French dressing or mayonnaise)
Stuffed tomatoes ravigote
Vegetables in sour cream
Potato salad (both hot and cold)
Gelatin & fruit salad molds (raspberry ring, grapefruit intrigue, sea siren salad)
---Martha Deane's Cooking for Compliments, Martha Young Taylor [M. Barrows:New
York] 1954
Grilled kabobs
Scalloped chicken supreme
Beef and corn casserole
American lasagne
Tuna-potato chip casserole
Savory meat pie
Welsh rarebit with tomato slices and little sausages
Swedish meat balls
Fluffy meat loaf
Baked ham with glaze
---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition
[McGraw-Hill:New York]
1956
Chicken a la king
Oysters baked in the half shell
Spaghetti with meat sauce
Turkey or chicken casserole with vegetables
Chicken pot pie
Hamburger-olive loaf
Chicken or veal croquettes
Baked fish
Souffle
---The Joy of Cooking, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1953
Salmon steak
Orange sole
Corn-crust chicken
Sweet ham patties
Curried veal chops
Eggs foo young
Fricasseed trukey with wild rice
Lobster in patty shells
Salmon casserole
---Martha Deane's Cooking for Compliments, Martha Young Taylor [M. Barrows:New
York] 1954
often served with butter, cream sauce, sour cream sauce, canned soup; topped with bread
crumbs, dried onion flakes
Buttered vegetables (canned or frozen)
Creamed asparagus
Lima beans in sour cream
Broccoli-mushroom casserole
Mexican corn saute
---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition
[McGraw-Hill:New York]
1956
Creamed onions (mushrooms, peas)
Baked zucchini
Potato volcano with cheese (mashed potato volcano!)
Baked beans
---The Joy of Cooking, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1953
Baked acorn squash
Baked stuffed onions
Wax beans oriental (sweet and sour sauce)
Ginger-honey carrots
---Martha Deane's Cooking for Compliments, Martha Young Taylor [M. Barrows:New
York] 1954
Chiffon pie (lime, orange, pineapple, strawberry, chocolate)
BEVERAGES
Little pies (tart-sized portions of standard pies)
Coconut cake
Peppermint candy cake
Maraschino cherry cake
Chocolate cherry cake
Angel food
Banana chiffon cake
Easy caramel corn (made with General Mills cereals)
Marshmallow bars (made with General Mills cereals)
---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition
[McGraw-Hill:New York]
1956
Velvet spice cake
Ice cream with cherries
Apricot souffle
Baked apples
Gold layer cake with caramel icing
Banana chocolate cake
Butterscotch brownies
German cherry cake
Peppermint ice cream with chocolate sauce
---The Joy of Cooking, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1953
Quick butterscotch-chocolate pie
Maraschino cherry pudding
Broiled or baked grapefruit
Cherries jubilee
Peppermint pie
Devil's cream cake
Baked Alaska
Melon balls and sherbert
Orange snow balls (hollowed orange halves packed with lemon sherbert)
---Martha Deane's Cooking for Compliments, Martha Young Taylor [M. Barrows:New
York] 1954
Soda pop [in bottles if you can get it], Tang [this space drink is VERY 50s], fruit punch, fruit
smoothies, milk shakes, hot cocoa, iced tea, coffee.
1. Orange juice, sauteed eggs and bacon, cinnamon toast
2. Apple jucie, sausage-meat cakes, popovers, jelly.
3. Chilled grapefruit, waffles, hone cream
4. Sliced peaches, omelet or scrambled eggs, drop biscuits, marmelade
5. Tomato juice, French toast with applesauce
1. Broiled hamburger sandwiches, wilted lettuce, sanned or stewed fruit
2. Cold sliced ham, hot potato salad, toast, applesauce
3. Pan-fried fish, broiled potates, tossed green salad with French dressing, muffins, grapefruit
jelly
4. Chili con carne, creamed spinach, sweet muffins with nuts
5. French ham toast, avocado on lettuce with French dressing, gingersnaps
1. Meat balls with spaghetti, green peas, sliced oranges, peanut-butter cookies
2. Pigs in blankets, baked tomatoes with cheese, banana sherbet, butterscotch brownies
3. Salmon in casserole, potato chips, green salad with French dressing, lemon milk sherbet,
chocolate-chip drop cookies
4. Eggplant filled with leftover foods, boiled carrots, hot rolls, preserves, quick method white
cake with lemon icing
5. Pork chops with scalloped potatoes, French bread, Harvard beets, apple crunch"
---A Cookbook for Girls and Boys, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1952
(p. 223-228)
Chilled Melon, Lobster Newberg in Croustades, Crown Roast of Lamb, Potatoes with Parsley
Butter, Peas with Mint Cream, Chestnut Cream, Coffee
---Silver Jubilee Super Market Cook Book, Edith Barber [Super Market Publishing:New
York] 1955 (p. 37-8)