Here we are in March and that means it’s time for the Vintage Menu Plans post. We have two holidays included this month – St. Patrick’s Day and Easter. I realize Easter is in April this year but I’ve gone ahead and included it this month in case you’d like the advance planning time.
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VINTAGE MENU PLANS
MARCH
There seemed to be a lot of “variety meats” included in the March menus. I didn’t, however, select any of those for this post. Heart, kidneys, tongue? Nope. Not on our menu. Do you eat any of these? I must admit I’ve never had any of these so perhaps I shouldn’t judge them. But I don’t anticipate trying them anytime soon.
This is the cookbook where I found these menus (mine is the 1976 edition):
Dinners:
Bouillon with Egg Balls
Beef Pot Roast with Prunes *
Cabbage with Carrots
Lettuce and Tomatoes with Roquefort Dressing
Banana Shortcake
Tomato Juice
Broiled Fish Fillets *
Scalloped Cabbage with Pimiento
Lima Bean Casserole
Devil’s Food Cake
Fresh Fruit Cocktail with Orange Ice
Roast Stuffed Chicken *
Mashed Potatoes
Corn O’Brien
Maple Nut Pudding
Grapefruit and Chives Appetizer
Broiled Sirloin Steak *
French Fried Potatoes
Lyonnaise Carrots
Rhubarb Pie
Grapefruit Juice Cocktail
Roast Loin of Pork *
Mashed Sweet Potato Caramel
Cabbage and Celery Casserole
Sliced Oranges on Chicory
Tomato Juice
Stuffed Flank Steak *
Corn Fritters
Creamed Cabbage
Lettuce with Garlic Dressing
Butterscotch Pudding
Easter Sunday Dinner:
Fruit Cup
Baked Ham *
Potatoes and Peas in Cream
Cucumber Pineapple Aspic Salad
Frozen Apricot Shortcake
Luncheons:
St. Patrick’s Luncheon –
Spinach Purée
Croutons
Chicken in Nest *
Buttered Green Beans
St. Patrick’s Salad
Hot Cross Buns
Cottage Cheese Omelet *
Bran Bread Sandwiches
Strawberry Jam
Bacon and Cheese Toast *
Celery Hearts
Plum Fluff
Cocoa
Goldenrod Eggs *
Vienna Sausages
Toast
Spiced Pineapple
Individual Angel Food Cakes
Baked Potatoes Stuffed with Salmon *
Creamed Peas
Caramel Custards
Macaroni and Cheese *
Carrot and Celery Salad
Broiled Grapefruit
French Onion Soup *
Rye Toast Sticks
Chocolate Cream Roll
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…
Copper Carrot Pennies ~ A Vintage Recipe
Ham Steak and Scalloped Potatoes ~ A Vintage Meal
Previous Vintage Menu Plans:
MENU PLANNING HELP:
I noted the variety meats when I was reading my menus this past weekend looking for inspiration for March, too. Never had brains, tongue, tripe, heart. I’ve read through 3RiversHomestead and she says that the tongue and heart taste a good bit like pot roast. I’d thought if it were cheap and I saw some I might be willing to experiment. After all beef shanks and oxtail are pretty darn good and being from the south I know that many folks love pork neck bones and ham hocks and such as a meat source too.
I *might* be willing to try some of those things at a fancy restaurant chef’s tasting. Then if I liked them learn to cook at home. But it’s pretty unlikely – ha!
We use to have both beef heart and tongue when I was growing up. The heart was stuffed and baked. I think the tongue was boiled but I’m not sure. I have cooked beef heart and it is pretty good.
I have my Mom’s cookbook that was given to her in 1942. Called “Three Meals a Day” by Jessie Read. Canadian Home Economist and Food Editor for the Toronto Telegram. Remember using it for some recipes. Still look at it for inspiration.
I must admit I’ve not had either of those. My mom grew up with a father who was an incredible cook and would try anything. My mom was very picky and swore she’d never make her kids eat anything they didn’t like. That actually meant we didn’t eat things SHE didn’t like.
I do love those old cookbooks. Yours sounds very interesting.