Major Changes Seen in the 1940s
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Menus for Thanksgiving Dinner become rarer, though whether that is because of copyright issues, World War II, the lingering effects of the Great Depression, or the assumption that Thanksgiving menus are already set is unknown. Many cookbooks and magazines mention "traditional" menus without actually specifying what those are.
Thanksgiving Menus
1940: Sealtest Thanksgiving Dinner
Consomme with Mushrooms
Baked Ham
Cottage Cheese Pineapple Fritters
Browned Sweet Potatoes
Buttered Brussel Sprouts Hot Rolls and Butter
Orange and Grape Salad with French Dressing
Thanksgiving Ice Cream Molds
Milk Coffee with Cream
Mints Nuts Raisins
- Sealtest, Inc. Sealtest Laboratory Kitchen (New York, N.Y.). The New Sealtest Book of Recipes And Menus. [New York city: Sealtest, 1940.
1940: New England Thanksgiving Dinner
Sea Food Cocktail
Roast Vermont Turkey Vermont Stuffing
Stuffed Baked Sweet Potatoes Spiced Cranberries
Vegetable Bowl Salad
Braised Celery
English Plum Pudding Wine Hard Sauce
Coffee
- Berolzheimer, Ruth, Lillie S. Lustig, Edna L. Gaul, and Mary Lawton Wright. The Greater American Cook Book. New York: Pub. for Culinary art institute by Consolidated book publishers, inc. Chicago, 1940.
1940: Thanksgiving Dinner
Turtle Soup Croutons
Celery Curls Pickled Watermelon Rind
Roast Partridge Wild Rice and Mushrooms
Candied Guavas
Broccoli Vegetable Bowl Salad
Beaten Biscuits
Butter Pecan Ice Cream Fruitcake
Coffee
- Berolzheimer, Ruth, Lillie S. Lustig, Edna L. Gaul, and Mary Lawton Wright. The Greater American Cook Book. New York: Pub. for Culinary art institute by Consolidated book publishers, inc. Chicago, 1940.
1943: Thanksgiving Dinner
Fruit Cocktail
Celery Olives
Cream of Corn Soup with Crisp Crackers
Roast Turkey with Chestnut Stuffing
Mashed Potatoes
Baked Stuffed Onions
Cranberry Sauce
Bread and Butter
Pumpkin Pie
Cheese Coffee
Nuts Mints
- Wallace, Lily Haxworth. The Lily Wallace New American Cook Book. New York: Books, Inc., 1943
1945: Thanksgiving Day Dinner
Avocado and Orange Cocktail
Celery Pickled Onions Olives
Roast Turkey Pecan Dressing Giblet Gravy
Riced Potatoes Cauliflower with Cream Sauce
Cranberry Ice
Finger Rolls
Apple and Raw Carrot Salad
Cheese Straws
Sugared Nuts Pumpkin Pie Raisins
Coffee Cider Tea Milk
- Blake, Mary, and Carnation Company. Carnation Cook Book. Milwaukee, Wis.: Carnation Co., 1945.
1946: Thanksgiving Menu
Pear and Cherry Cocktail
Creole Oyster Soup Crackers
Celery Olives
Roast Turkey Creole Dressing
Cranberry Sauce
Candied Yams Baked Squash Buttered Asparagus
Tomato and Green Pepper Salad
French Dressing
Salted Pecans Pumpkin Pie
Pound Cake Coffee
- Cooper, Virginia M. The Creole Kitchen Cook Book. San Antonio, Tex.: The Naylor company, 1946.
1947: Recipes For Two Thanksgiving Dinner I
Cranberry Juice Cocktail
Fried Chicken
Mashed Potatoes Cream Gravy
Lemon Buttered Asparagus
Relishes: Celery Curls Olives Carrot Sticks
Hot Rolls Butter
Thanksgiving Ice Cream Molds
Pumpkin Pie
Coffee
- Glass, Mary Lou. Recipes for Two. New York: J. Wiley, 1947.
1947: Recipe For Two Thanksgiving Dinner II
Boullion Hot Crackers
Stuffed Duck Currant Jelly
Baked Acorn Squash Buttered Grean Peas
Head Lettuce Salad French Dressing
Hot Rolls Butter
Steamed Apple Pudding Lemon Sauce
Coffee
- Glass, Mary Lou. Recipes for Two. New York: J. Wiley, 1947.
1948: Thanksgiving Day Family Dinner
Tokay Grapes in Gingerale
Roast Turkey with Cornbread-Chestnut Stuffing
Buttered Greenbeans Creamed Onions
Hubbard Squash Mashed Potatoes
Celery Cranberry Sauce Olives
Tossed Green Salad
Sour Cream Dressing
Pumpkin Pie Mince Pie
Coffee
- Van Rensselaer, Alexander, 1892-1962. The Complete Party Book: Etiquette, Party Plans, Menus, Recipes, Decorations, Games And Stunts. New York: Sheridan House, 1948.
1948: Thanksgiving I
Avocado and Crab Meat Cocktail
Roast Turkey in Wine
Cornbread Dressing
Eggplant Casserole Buttered Onions and Peas
Yams and Apple Slices Cranberry Relish
Mixed Green Salad
Assorted Rolls
Coffee
Suet Pudding with Rum Sauce
- De Knight, Freda, 1910-, and James B. Herndon. A Date With a Dish: a Cook Book of American Negro Recipes. New York: Hermitage Press, 1948.
1948: Thanksgiving II
Assorted Hors d'ouevres and Cocktail
Mashed Potatoes Gravy
Oyster Casserole String Beans
Green and Red Cole Slaw
Apple Chutney
Breads Coffee
Squash Pie
- De Knight, Freda, 1910-, and James B. Herndon. A Date With a Dish: a Cook Book of American Negro Recipes. New York: Hermitage Press, 1948.