1950s & 1960s SCHOOL CAFETERIA LUNCHES

schoollunchSchools first began providing food for children because so many were undernourished and farmers had extra crops to sell. As children eating in elementary school cafeterias in the 1950s, we might have joked about the strange “mystery meat” that was infrequently served and was always greeted as a big treat, but for the most part school cafeterias back in the 50s and 60s served real food.  Ladies in hairnets mashed “real” potatoes, boiled “real” pasta and even baked “real” cookies. And that’s not all. Most of the food was free of dyes and artificial flavors which has been known to trigger bad behavior, decreased learning capacity, and health problems. In the 1950s vending machines didn’t line the hallways, and a half-pint of cold milk was the only drink on the menu.

For those interested in tasting what those times were like, or those that may want to re-visit a favorite meal, here are some recipes that should hit the spot.

school-cafeteria-1950s

Tapioca, Crestview Elementary School   (Waco, Texas)

1 qt. milk
1/3 c. tapioca
2 eggs, separated
1/2 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla

Heat milk until scalding. Stir in tapioca gradually.
Cook mixture over boiling water or direct low heat 6 to 8
minutes, until tapioca is done. Beat egg yolks until pale in
color. Beat with 1/4 cup sugar and salt. Stir into tapioca.
Cook and stir until mixture thickens slightly. Stir in vanil-
la. Cool slightly. Beat egg whites and remaining 1/4 cup
sugar until stiff. Fold into hot pudding. Cool thoroughly,
covered with wax paper. To serve, spoon into dessert or
parfait dishes. Garnish with whipped cream and maraschino
cherry, if desired. Makes 12 (1/2 cup) servings.
This is a wonderful recipe! It is very easy and makes
an especially creamy pudding.

 

butterrollindexButter Cinnamon Rolls, Laurel Elementary School (San Mateo, CA)

2 Cups Self Rising Flour
1/2 Cup Shortening –
1/2 Cup Milk –
1 stick (1/2 Cup) Butter, softened  (or margerine)
1/4 Cup Sugar
1 teaspoon cinnamon
Milk Sauce:
2 Cups milk
2/3 Cups Sugar
1 teaspoon vanilla

In large bowl, mix together flour and salt. Cut shortening in really well with a fork. Stir in milk. On a floured surface, dump out dough and press together with your hands to form a ball. Roll out into a rectangle (about 7×10 in size). Spread softened butter over dough and then sprinkle 1/4 cup sugar and cinnamon over top. Roll it up like a jelly roll and press it together lightly. Cut into nine slices about one inch thick each. Place into a lightly greased 8×8 baking dish.

In medium sauce pot, combine all milk sauce ingredients. Heat over medium heat, stirring constantly, until mixture begins to bubble lightly. Pour over rolls in pan. Bake at 350 for 30-40 minutes, or until rolls are lightly browned on top. Allow to sit for a few minutes once it is done for the rolls to soak up more sauce. After you put each roll on a plate, spoon more sauce over it.

 

creamcheeseimagesCream Cheese Celery and Deviled Ham Sandwich Spread (Mills Jnr High School, Rancho Cordova, CA)

50 Servings
1/2 c. milk
2 c. celery, chopped
6 lb. cream cheese
1 c. deviled ham spread
Add milk to cream cheese to soften to spreading consistency.
Add celery and ham, and mix well.
Spread on bread.

James Connolly Jnr High’s Mashed Potatoes and Hamburger Hash  (Bellmead, TX)

Mashed Potatoes

3-pound bag organic Yukon gold potatoes (or another kind, but these are the yummiest)

5 Tablespoons butter

½ cup milk

¼ teaspoon salt

  1. Put peeled potatoes in a pot, cover with cold water, and boil until soft.
  2. When they are soft, drain the water and mash with a masher.
  3. Add the butter, milk, and salt and mash again. DONE!

hashimages

Hamburger Hash

¼ cup olive oil

2 pounds ground beef

½ cup flour

1½ cups water

1 cup beef or chicken broth

1 teaspoon salt

  1. Pour the olive oil into the bottom of a cast-iron pan.
  2. Sauté the ground beef until browned.
  3. Mix the flour and water together and pour on to the hot cooking beef (it will thicken pretty much right away).
  4. Add a cup of broth to thin the gravy (you can use all broth if you want, but it’s not necessary).
  5. Add salt. Enjoy!

This serves six hungry people, with a little bit of leftovers, too.

 

OLYMPUS DIGITAL CAMERA
Beef Macaroni Casserole  from EVERYWHERE

50 Servings
5 lbs. beef, ground
1/2 TBSP. salt
1/2 tsp. pepper
1/2 c. onion, chopped
1 #10 can tomatoes
1/2 c. green pepper
3 lbs. macaroni
2 c. cheese, grated
Brown beef on top of stove, add seasonings.
Cook macaroni in rapidly boiling salted water eight to ten minutes.
Drain.
Sauté onion and green pepper in fat.
Mix macaroni, hamburger, tomato and onion; spread in baking pans.
Sprinkle with grated cheese.
Bake at 350° F. for forty minutes.

schoollunchimages

10 wieners
3 tablespoons melted butter
1/2 teaspoon mustard
10 slices soft bread
1 teaspoon catsup
American Cheese Spread or 10 slices American CheesePlace a slice of cheese on bread or spread bread with cheese spread.

Place wiener on bread and roll up tight. Place on baking sheet.

Mix butter, catsup and mustard together. Brush top of bread rolls with mixture.

Bake at 400 degrees F for 15 minutes or until light brown.

Read more at http://www.recipegoldmine.com/school/toastie-dogs.html#H3WBCu1mRIxKqMVv.99

 

Cafeteria Tapioca

1 quart milk
1/3 cup tapioca
2 eggs, separated
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

Heat milk until scalding. Stir in tapioca gradually. Cook mixture over boiling water or direct low heat 6 to 8 minutes, until tapioca is done.

Beat egg yolks until pale in color. Beat with 1/4 cup sugar and salt. Stir into tapioca. Cook and stir until mixture thickens slightly. Stir in vanilla. Cool slightly.

Beat egg whites and remaining 1/4 cup sugar until stiff. Fold into hot pudding. Cool thoroughly, covered with wax paper.

To serve, spoon into dessert or parfait dishes. Garnish with whipped cream and maraschino cherry, if desired.

Makes 12 (1/2 cup) servings.

This is a wonderful recipe! It is very easy and makes an especially creamy pudding.

Read more at http://www.recipegoldmine.com/school/cafeteria-tapioca.html#AuPtKzhpqJ7yOiEH.99

– See more at: http://www.recipegoldmine.com/school/cafeteria-tapioca.html#sthash.mnvVpLei.dpuf

Cafeteria Tapioca

1 quart milk
1/3 cup tapioca
2 eggs, separated
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

Heat milk until scalding. Stir in tapioca gradually. Cook mixture over boiling water or direct low heat 6 to 8 minutes, until tapioca is done.

Beat egg yolks until pale in color. Beat with 1/4 cup sugar and salt. Stir into tapioca. Cook and stir until mixture thickens slightly. Stir in vanilla. Cool slightly.

Beat egg whites and remaining 1/4 cup sugar until stiff. Fold into hot pudding. Cool thoroughly, covered with wax paper.

To serve, spoon into dessert or parfait dishes. Garnish with whipped cream and maraschino cherry, if desired.

Makes 12 (1/2 cup) servings.

This is a wonderful recipe! It is very easy and makes an especially creamy pudding.

Read more at http://www.recipegoldmine.com/school/cafeteria-tapioca.html#AuPtKzhpqJ7yOiEH.99

– See more at: http://www.recipegoldmine.com/school/cafeteria-tapioca.html#sthash.mnvVpLei.dpuf

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About stonekingseminars

Poet, screenwriter, producer, mentor
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