1930's Side Dishes

1930’s Side Dishes

                                         By Collette

Grace’s mother or maybe the hotel restaurant in her town might have served these inexpensive side dishes.

Escalloped Tomatoes

1 can of tomatoes                                        butter
salt                                                              bread crumbs
pepper                                                         onion
sugar

To one can of tomatoes, add salt, pepper, sugar and onion to season. Cover bottom of a buttered baking dish with buttered bread crumbs. Cover with tomatoes, then repeat. Sprinkle the top thickly with buttered bread crumbs. Bake in a hot oven until brown.

Buttered Cabbage and Carrots

3 tablespoons butter                                     1 teaspoon salt

1 medium onion, sliced                                1 teaspoon celery seed, optional
½ head cabbage, cored & chopped              1 tablespoon vinegar
4 medium carrots, shredded

Melt butter over medium heat in a skillet. Add onion and stir for two minutes. Add cabbage, carrots, salt and celery seed. Cover and cook 10 minutes over medium heat or until cabbage is tender-crisp. Stir occasionally. Add vinegar at the end.

Spinach Patties

1 pound can of spinach, drained                 bread crumbs

1 egg                                                           butter
salt & pepper to taste

Combine all ingredients except butter, adding enough bread crumbs to hold ingredients together. Mix well. Form into patties. Fry in skillet in butter until lightly browned. Yield: 5 servings