It’s June and that usually signals a change in our menus. For those in the Northern Hemisphere, summer is upon us and that often means lighter fare, more fresh produce and perhaps some grilled meals. Let’s see if that approach applied with vintage menu plans, as well.
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VINTAGE MENU PLANS
JUNE
This is the cookbook where I found these menus (mine is the 1976 edition):
DINNERS:
Broiled Steak *
Duchess Potatoes
Peas Cooked in Lettuce
Hot Rolls
Frozen Fruit Ginger Salad with Whipped Cream Dressing
Assorted Cold Meats *
French Potato Salad Bowl
Buttered New Peas
Ice Cream Roll with Red Raspberries
Chilled Court Bouillon
Spring Chicken Maryland *
Hominy Grits and Gravy
Buttered Green Lima Beans
Sliced Cucumbers
Cherry Pie
Ham and Rice Scallop *
Spinach with Peppers
Lettuce with Lemon Cream Mayonnaise
Baked Chocolate Custard
Stewed Chicken and Drop Dumplings *
Mashed Potatoes
Green Beans
Pickled Crab Apples
Sliced Tomatoes
Chocolate Parfait
Beef Pot Roast with Peas, Onions and Carrots *
Potato Charlotte
Applesauce
Mint Meringues with Chocolate Ice Cream
SUNDAY DINNER:
Green Bean, Pearl Onion Salad
Old-fashioned Fried Chicken with Cream Gravy *
Whipped Mashed Potatoes
Cut Corn
Strawberry Shortcake
Iced Coffee
LUNCHEONS:
Summer Squash Stuffed with Ham à la King *
Broiled Tomatoes
Glazed Strawberry Tarts
Double-decked Canapès
Goldenrod Asparagus*
Rhubarb and Banana Pudding
Fruit and Cottage Cheese Mold *
Butterscotch Bread
Celery and Radishes
Cream of Vegetable Soup *
Bacon Cheese Rolls
Strawberry Sundae
Tuna Supreme *
Green Salad Bowl
Burnt Almond Parfait
Chocolate Sauce
Ham and Egg Croquettes *
Creamed Beet Greens
Cherry Pie
Eggs Florentine *
Tomato and Cucumber Salad
Melba Toast
Banana Layer Cake
What do you think? Do these look like the sort of warm-weather meals we are used to these days? They don’t seem much different than those of cooler months although seasonal produce features heavily. Tomatoes, cucumbers, radishes, strawberries and asparagus make appearances.
Which meal is your favorite? I’d have to say the Sunday Dinner is mine. I love fried chicken!
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.
YOU MAY ALSO ENJOY…
What I Learned From Our Vintage 1950s Menu
Busy Day Swiss Steak ~ A Vintage Recipe
Macaroni Tuna Mornay ~ Vintage Recipe
Previous Vintage Menu Plans:
MENU PLANNING HELP:
I agree: they don’t seem a lot different from the stuff for the cooler months, other than the change to the fruits and veggies featured.
Goldenrod asparagus sounds intriguing…
I’ll add that one to my list of recipes to try.