25 March 1955 “Menu for Easter Dinner”

With Easter soon upon us I thought we could look at this Easter Menu plan from one of my 1955 magazines. There are some lovely ideas and the novelty of the vintage recipes, as Beet Aspic, might perk up the more austere Recession Easter many may be facing.
For my non American readers it might be of interest to see the various regions idea of Easter dinner. As it mentions here Ham is the norm in some parts, the east coast, where I live, certainly does think of lamb as the appropriate entree’, though Ham is just as popular here now as well. I liked that Pennsylvania reports Baked shad as their expected Easter Sunday meal. I wonder if that is still true today? If any of my readers are from PA do let us know.

Now, for the lovely side-dishes for a 1955 Easter celebration.




Here we have the main recipes vor the crown roast of lamb or the sherry glazed ham. I think the sherry would impart a fine flavor and a little glass for the homemaker in the kitchen while she snips and glues her crepe paper Easter centerpiece wouldn’t go amiss either.


  Here we have a lovely Spring Salad and I might attempt this Beet Aspic. I will of course share the results, but I can be a sucker for a savory jelly with unflavored gelatin. It is often much better than one supposes. The tomato aspic I made with a mayonase center dressing was a big hit back in my 1955 year. Hubby said it was like a slice of delicious home-made tomato soup which made me consider having a slice of it on a grilled cheese sandwich. A rather fun kitsch meets gourmet luncheon, I think.

 
I know I shall try these puffy potato ball. And any modern palette would adore them, as they would be such a delicious fried treat. They would be great for a brunch as well. As would the orange rice, because aromatic rice really does lend itself well to breakfast foods, I think, especially if served with kippers.

 

The glazed turnips seem a simple way to dress up a good and hearty and easily stored winter root vegetable like a turnip.
And of course the hazelnut custard sounds so dreamy. The lady Baltimore cake was the cake of the day in the 1940’s and 50’s. The soaked and preseved fruit and nuts were considered the height of decadence and treat in those days. As fruit and nuts were very dear. I have noticed this is becoming the case again and wonder if a move toward preserved fruit and nuts in desserts will make another go in the vogue of today, as they are an expensive treat today. And I think the Hawaiian Ice would be such a treat for and old alike.

 

And of course a table set in the Lenten shade of purple would make any homemaker proud on Easter Day.

Now, to close today’s Easter food post,  a lovely Home move from a 1950’s. I just love the joy and simplicity of these old home movies. The faded color and soundless smiles seem to enliven my heart. One almost wishes they could hop into them Mary Poppin’s style as if they were chalk drawings in a magical world.

I hope all have a lovely day and Happy Homemaking.