Here we are…it’s already December! And that means we’ve now completed an entire year of Vintage Menu Plans. I hope you’ve enjoyed this series. Please let me know if you’d like me to do another series like this. Perhaps from a different era. I think it’s really interesting to see how people ate in different time periods. And now let’s see what’s cooking in December!
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VINTAGE MENU PLANS
DECEMBER
This is the cookbook where I found these menus (mine is the 1976 edition):
DINNERS:
Pineapple Juice
Poached Fish with Egg Sauce *
Parsley Potatoes
Buttered Broccoli
Tomato and Celery Aspic
Chilled Peach Halves
Filled Oatmeal Cookies
Apricot Juice
Meat Pie with Vegetables and Biscuit Crust *
Fresh Spinach Salad with Horse-radish Dressing
Banana Butterscotch Pudding
Meat Balls in Tomato Sauce *
Mashed Turnips
Buttered Spinach
Corn Bread
Chocolate Mint Cake
Vegetable Juice
Ham Patties on Pineapple Slices *
Sautéed Sweetpotatoes
Buttered Broccoli
Orange Chiffon Pie
Chicken Bouillon
Chicken and Noodle Scallop *
Baked Hubbard Squash
Celery Cabbage with French Dressing
Peach Betty
Oxtail Soup
Shepherd’s Pie *
Baked Parsnips
Avocado Crescents with French Dressing
Chocolate Bread Pudding
CHRISTMAS DINNER:
Consommé
Melba Toast
Celery Curls
Olives
Roast Turkey *
Mushroom and Oyster Stuffing
Cranberry Relish
Sweetpotato Soufflé
Broccoli
Green Salad Bowl with French Dressing
Individual Plum Puddings with Brazil-nut Hard Sauce
LUNCHEONS:
Creole Gumbo *
Bread Sticks
Fruit Whip
American Chop Suey *
Steamed Rice
Hot Rolls, Orange Marmalade
Baked Noodles and Cheese *
Broccoli with Hollandaise Sauce
Baked Orange Fluff
Celery Chowder
Fried Egg Sandwich *
Sliced Oranges
Butterscotch Bars
Fruit Plate *
Cheese Sandwiches
Holiday Delight Pudding
Grilled Chopped Steak with Grilled Onion Ring on Toasted Buns *
Tomato Relish
Baked Pears
New Year’s Eve Supper:
Welsh Rarebit with Bacon Curls *
Fruit Salad Bowl
Assorted Wafers
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.
What are your takeaways from this series? One thing I’ve noticed is how often they started a meal with a fruit or vegetable juice. I think that would a good way to get some extra vitamins and minerals. I bought a juicer last year and I just might start making fresh juices to serve prior to dinner. I like a combination of carrots, celery, apples and citrus.
There is also a dessert with each meal. My guys would love that but we likely don’t need the extra sugar and calories. 😉 My mom said that her mother usually served dessert but she was rather health conscious for that era so the desserts usually had some nutritional content. Things like baked apples, rice pudding or oatmeal cookies were usual choices. This was the grandmother who made these cookies:
YOU MAY ALSO ENJOY…
Copper Carrot Pennies ~ A Vintage Recipe
Scalloped Potatoes ~ A Vintage Recipe
Previous Vintage Menu Plans:
MENU PLANNING HELP:
Menu Planning Resources: Try These Tips!
Seasonal Food Guide ~ If you are in the U.S. you can find out what’s in season in your area. Very handy guide!
And if you are in Europe, here is a similar resource: Explore Seasonal Fruit and Vegetables in Europe
If you are in a different part of the world, let me know and I’ll try to find a guide for your area. Or if you already know of one, let me know so I can share it here.
Nice post! Thank you