This month’s menu comes from The Modern Meal Maker by Martha Meade. This spiral-bound revised edition from 1939 included recipes for every day and every meal of the year. The recipes, tested both in the company’s test kitchen and in homes across the United States, were made to serve a family of four.
Reading through the menus, you’ll find that there are tips to help use leftovers or ways to help save time. For example, in this menu, the string beans at dinner would be cooked with the ham bone left over from the previous Sunday, and luncheon’s stewed apricot recipe is doubled to eat with two meals.
The Valentine’s portion of this menu was the cherry upside down dumplings. I’m including a close up image of that recipe for you here. Notice that the menu suggests using a heart shaped cookie cutter for the dumplings.
Have a Happy Valentine’s Day!
History in the Kitchen 