It’s springtime and that calls for some changes in our meals. I’m always happy when asparagus comes into season. And David is delighted when I can find artichokes. Let’s find inspiration in April’s Vintage Menu Plans.
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VINTAGE MENU PLANS
APRIL
Not surprisingly, a number of this month’s menus included asparagus, peas, spring onions or rhubarb. Eating seasonally is less expensive and the produce tastes better. There’s something to be said for waiting until the proper season in order to experience the best for less.
I also think we enjoy and appreciate things we don’t have year-round. I know I’m always happy to have fresh corn on the cob or juicy peaches in the summer. Sure, there are canned and frozen versions. And supermarkets offer most produce year-round, even if they had to import items from other countries. But those out-of-season foods rarely compare taste-wise.
Our parents and grandparents were more likely to alter their menus according to the season and I believe there is much to recommend that old practice.
This is the cookbook where I found these menus (mine is the 1976 edition):
DINNERS:
Cream of Spinach Soup
Baked Stuffed Fish *
Tomatoes Stuffed With Corn
Lettuce with French Dressing
Hot Frosted Gingerbread
Tomato Juice
Salisbury Steak *
Buttered Asparagus
Mashed Potatoes
Strawberries and Cream
Oyster Cocktail
Braised Chicken with Sour Cream *
Steamed Rice
Lyonnaise Carrots
Lettuce with Herb Mayonaise
Angel Food Cake with Ice Cream and Chocolate Sauce
Assorted Canapés
Glazed Ham Slice *
Creamed Potatoes
Pea Croquettes
Spring Onions, Celery, Radishes
Pineapple Chiffon Pie
Chicken Bouillon
Roast Beef *
Yorkshire Pudding
Buttered Spinach
Buttered Rutabagas
Orange Shortcake
Shrimp Cocktail
Smothered Meatballs *
Baked Potatoes
Cauliflower with Pimiento
Egg and Onion Salad Bowl
Apple Pie with Cheese
Sunday Dinner:
Vegetable Soup
Roast Leg of Lamb with Mint Sauce *
Baked Stuffed Potatoes
Buttered Cauliflower
Green Salad Bowl with Claret Dressing
Cranberry Mousse
LUNCHEONS:
Scrambled Eggs in Sautéed Bologna Cups *
Wilted Lettuce Salad
Rhubarb Cream Sherbet
Scalloped Potatoes with Peas *
Celery, Radishes
Cracked Wheat Muffins
Stewed Rhubarb
Club Sandwiches *
Berry Fluff
Ham Asparagus Rolls with Cream Sauce *
Celery
Spring Onions
Coconut Cake
Cream of Asparagus Soup *
Lettuce and Egg Salad
Strawberries
Hot Cross Buns
Stuffed Hard-cooked Eggs *
Toasted Whole-wheat Rolls
Lettuce with Thousand Island Dressing
Strawberry Milk Mallobet
Sunday Night Supper:
Fresh Asparagus Tips and Poached Eggs on Toast with Cream Sauce *
Chocolate Refrigerator Cake
Would you like me to make any of the starred recipes? If so, leave me a comment and tell me which one(s) you are interested in. As long as they don’t include mushrooms or nuts (I’m allergic to these) and I can find the ingredients I’ll give it a whirl.
*These recipes are included in the cookbook.
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Previous Vintage Menu Plans:
MENU PLANNING HELP:
I think eating seasonally is a good habit to return to. Especially given availability and cost related issues these days.
Even though I will almost certainly have to make substitutions with them (some more obviously than with others) I’d be interested in seeing the recipes for the following:
Scalloped Potatoes with Peas
Club Sandwiches
Ham Asparagus Rolls with Cream Sauce
Cream of Asparagus Soup
Fresh Asparagus Tips and Poached Eggs on Toast with Cream Sauce
I’ve added them to my list. 🙂 Btw, you may see more meatless recipes on the blog in the future. I’ve recently learned I have stage 3 kidney disease and one of the recommended dietary changes is less meat/lower protein.
Sorry about the diagnosis, but glad to hear we’ll be seeing more meatless recipes. Also, I’m not surprised about the dietary suggestion, since I was told the same by a doctor who was relieved to hear I was vegan, and told me it was the best decision I could have made given the issues I’ve had with my kidneys since birth.
Oh my yes! The baked stuffed fish and the asparagus rolls interest me.
I’ll add those to my list of recipes to try. 🙂