American tables • 1927–1935
Dinner from the Model A Era
20 recipes from American publications within 1927–1935. Each recipe shows its actual source year. These dishes reflect food served in the United States, including recipes influenced by other cultures.
Choose a recipe
- Beef Loaf — 1931
- Brown Stew of Beef — 1931
- Boiled Dinner — 1931
- Ham en Casserole — 1931
- Ham with Sweetpotatoes — 1931
- Scalloped Salmon — 1931
- Baked Macaroni and Cheese — 1931
- Pork and Apple Curry — 1931
- Pork and Parsnip Stew — 1931
- Shepherd’s Pie — 1931
- Baked Potatoes — 1931
- Potatoes in the Half Shell — 1931
- Scalloped Potatoes — 1931
- Sweetpotato Puff — 1931
- Sweetpotatoes and Pineapple — 1931
- Corn Pudding — 1931
- Asparagus on Toast — 1931
- Creamed Celery — 1931
- Swiss Chard — 1931
- Jerusalem Artichokes en Casserole — 1931
Directions are adapted in plain language for today’s kitchen. Modern handling updates are identified where used; the linked original supplies historical context. Quantities are U.S. measures.
1931 • Recipe 1 of 20
Beef Loaf
Ingredients
2 lb ground lean beef; 1 cup diced salt pork; 4 tbsp flour; 1¼ cups milk; 1 cup each chopped celery, parsley, and dry breadcrumbs; ¼ cup onion; 2 tsp salt; pepper and hot pepper sauce.
Directions
Fry pork until crisp. Use 3 tbsp drippings with flour and milk for a sauce. Soften vegetables in remaining drippings; mix with crumbs and seasonings. Combine everything and shape on parchment on a roasting rack. Bake at 350°F for about 1½ hours, until ground beef reaches 160°F.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 15; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 2 of 20
Brown Stew of Beef
Ingredients
2 lb stewing beef; 4 tbsp flour for thickening plus a little for coating; 1 quart water; 1 small chopped onion; salt and pepper; chopped parsley; a little beef fat or oil.
Directions
Brown the thickening flour in a dry skillet over low heat. Season and lightly flour beef pieces; brown with onion in fat. Add water, cover, and simmer until tender. Stir in browned flour, cook 5 minutes, season, and add parsley.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 15; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 3 of 20
Boiled Dinner
Ingredients
4 lb corned beef; water to cover; 3 onions; 2 turnips; 3 parsnips; 5 carrots; 3 potatoes; 1 small cabbage.
Directions
Cover beef with water, bring to a boil, and drain. Add fresh water and simmer until tender. Remove meat and adjust salty broth with water. Cook onions first; 30 minutes later add the other cut vegetables and cook until tender. Serve with reheated meat.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 16; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 4 of 20
Ham en Casserole
Ingredients
A thick ham slice; thinly sliced raw potatoes; a little flour; hot milk to cover. The original gives flexible quantities.
Directions
Put ham in a baking dish, add potatoes lightly dusted with flour, and pour in hot milk. Cover and bake slowly until ham is cooked and potatoes are tender, about 1½ hours. Add milk if needed; uncover near the end to brown.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 17; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 5 of 20
Ham with Sweetpotatoes
Ingredients
1 thick slice ham; 3 sliced sweetpotatoes; 2 tbsp sugar; 1 cup hot water.
Directions
Brown ham on both sides. Put in a baking dish and cover with sweetpotato slices and sugar. Mix hot water into pan drippings and pour over. Cover and bake at 350°F until cooked and tender; baste occasionally and uncover to brown.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 17; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 6 of 20
Scalloped Salmon
Ingredients
2 cups canned salmon; 2 tbsp butter; 2 tbsp flour; 1½ cups milk; ½ tsp salt; 1 cup buttered breadcrumbs.
Directions
Flake salmon and remove bones. Make a sauce with butter, flour, milk, and salt. Layer salmon and sauce in a greased dish; top with crumbs. Bake in a moderate oven until bubbling and browned.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 36; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 7 of 20
Baked Macaroni and Cheese
Ingredients
2 cups dry macaroni; 2 tbsp flour; 4 tbsp butter; 2 cups milk; 1 tsp salt; ½ lb sharp cheddar; hot pepper sauce; 1 cup buttered breadcrumbs.
Directions
Cook pasta and drain. Make a white sauce with flour, butter, milk, and salt; remove from heat and melt in cheese with a little hot pepper sauce. Layer with pasta, top with crumbs, and bake at 350°F for about 30 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 37; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 8 of 20
Pork and Apple Curry
Ingredients
1 cup sliced onion; 2 tbsp pork drippings; 4 cups diced tart apples; 2 cups chopped cooked pork; 1 cup thin gravy; 1 tsp curry powder; 2 tbsp lemon juice; salt.
Directions
Soften onion in drippings. Add apples, cover, and cook until tender. Stir in cooked pork, gravy, curry, lemon juice, and salt. Heat thoroughly and serve with rice. This internationally influenced dish appears in the American USDA collection.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 20; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 9 of 20
Pork and Parsnip Stew
Ingredients
1½ lb fresh pork; 1 sliced onion; 1 quart hot water; 1 quart diced parsnips; salt; 2 tbsp flour; parsley.
Directions
Brown pork pieces in their own fat; add onion and cook briefly. Add water and simmer until almost tender. Add parsnips and cook 15–20 minutes. Thicken with flour blended with a little cold water; season and add parsley.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 21; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 10 of 20
Shepherd’s Pie
Ingredients
Seasoned mashed potatoes; cooked lamb stew without potatoes, creamed chicken, or cooked fish filling. Flexible amounts.
Directions
Grease a baking dish and line the sides with mashed potatoes. Add a well-seasoned, slightly thickened cooked filling. Cover with potatoes and bake until hot throughout and lightly browned. This is a leftover-saving dish from an American cookbook.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 22; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 11 of 20
Baked Potatoes
Ingredients
Baking potatoes; butter; salt; paprika.
Directions
Scrub potatoes and bake at 375°F for 45–60 minutes until soft. Open immediately to release steam and season with butter, salt, and paprika.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 55; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 12 of 20
Potatoes in the Half Shell
Ingredients
Freshly baked potatoes; butter; cream or milk; salt and pepper; optional grated cheese.
Directions
Halve hot potatoes and scoop out flesh without breaking skins. Mash with butter, milk, and seasoning. Refill skins, brush with butter, add optional cheese, and return to oven to brown.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 56; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 13 of 20
Scalloped Potatoes
Ingredients
6 potatoes; 2 tbsp flour; 6 tbsp butter; 1 tsp salt; 1 pint hot milk; 2 tbsp parsley.
Directions
Boil potatoes until half cooked; peel and slice. Layer in a greased shallow dish with flour, salt, and butter. Add milk, cover, and bake slowly about 1 hour until soft and browned. Add parsley.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 56; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 14 of 20
Sweetpotato Puff
Ingredients
5–6 sweetpotatoes, yielding about 1 quart cooked pulp; 2 eggs; 1 tsp salt; 2 tbsp melted butter; 2 tbsp hot milk.
Directions
Boil and peel sweetpotatoes; mash. Beat yolks and whites separately. Mix pulp with yolks, butter, milk, and salt; fold in stiff whites. Bake in a greased dish at 350°F for about 45 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 57; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 15 of 20
Sweetpotatoes and Pineapple
Ingredients
3 sweetpotatoes; 1 can crushed pineapple; ½ tsp salt; 4 tbsp melted butter.
Directions
Boil sweetpotatoes in skins until tender; peel and slice. Arrange in a shallow dish, add pineapple, salt, and butter. Bake in a moderate oven about 30 minutes until lightly browned.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 57; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 16 of 20
Corn Pudding
Ingredients
3 eggs; 2 cups corn; 2 tbsp melted butter; 1 tsp salt; pepper; 2 cups milk.
Directions
Beat eggs and add other ingredients. Pour into a greased baking dish in a pan of hot water. Bake at 350°F about 1 hour until set in the center.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 48; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 17 of 20
Asparagus on Toast
Ingredients
Asparagus; buttered toast; melted butter; salt and pepper.
Directions
Wash asparagus and trim tough ends. Simmer in a little salted water until tender; drain. Arrange on buttered toast, season, and drizzle with melted butter.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 40; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 18 of 20
Creamed Celery
Ingredients
Celery; for each cup of sauce: 2 tbsp butter, 2 tbsp flour, 1 cup milk; salt and pepper.
Directions
Cut celery into short pieces and simmer in salted water 15–20 minutes. Drain. Make white sauce from butter, flour, and milk, season, and combine with celery.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 46; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 19 of 20
Swiss Chard
Ingredients
Fresh Swiss chard; butter; salt and pepper; lemon juice or vinegar.
Directions
Separate leaves and stalks. Cut stalks and boil until nearly tender, then add leaves and finish cooking. Drain and season with butter, salt, pepper, and lemon or vinegar.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 47; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 20 of 20
Jerusalem Artichokes en Casserole
Ingredients
Jerusalem artichoke tubers; butter; salt and pepper.
Directions
Scrape tubers, briefly hold in cold water, then drain. Put in a casserole, season and dot with butter. Cover without adding water; bake in a moderately hot oven 45–60 minutes until tender.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 40; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
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