American tables • 1927–1935
Lunch 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
- Corn Chowder — 1931
- Onion Soup au Gratin — 1931
- Cream of Spinach Soup — 1931
- Split Pea Soup — 1931
- Bean Soup — 1931
- Cheese Dreams — 1931
- Ham and Swiss Sandwiches — 1931
- Egg and Bacon Sandwiches — 1931
- Cheddar and Celery Sandwiches — 1931
- Stuffed-Tomato Salad — 1931
- Cream Cheese and Dried Fruit Sandwiches — 1931
- Cucumber Sandwiches — 1931
- Smoked Fish Sandwiches — 1931
- Honey and Almond Sandwiches — 1931
- Pineapple and Cream Cheese Sandwiches — 1931
- Peanut Butter and Celery Sandwiches — 1931
- Baked Bean Sandwiches — 1931
- Ham and Pickle Sandwiches — 1931
- Hot Roast Beef Sandwiches — 1931
- Cottage Cheese and Tomato Salad — 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
Corn Chowder
Ingredients
1 quart diced potatoes; 1 pint water; 4 tbsp diced salt pork; 1 chopped onion; 2 cups canned corn; 1 pint milk; ½ tsp salt; pepper; 2 tbsp chopped parsley.
Directions
Boil potatoes in water for 10 minutes. Fry pork and onion for 5 minutes and add with corn. Cook until potatoes are tender. Add milk and seasonings, heat through, and stir in parsley. Serve with crackers.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 10; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 2 of 20
Onion Soup au Gratin
Ingredients
6 chopped onions; 2 tbsp butter; 1 pint water; 1 quart meat broth; 4 tbsp flour; 4 tbsp cold water; salt and pepper; toast and grated cheese.
Directions
Cook onions in butter until yellow. Add water and simmer 20 minutes. Add broth; blend flour with cold water and stir into soup. Cook until thickened. Top each serving with toast and grated cheese.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 11; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 3 of 20
Cream of Spinach Soup
Ingredients
1 cup finely chopped raw spinach; 1 quart milk; 2 tbsp flour; 2 tbsp melted butter; 1 tsp salt.
Directions
Warm milk over a double boiler. Blend butter and flour, stir into milk with spinach and salt, and stir until thickened. Cook about 10 minutes.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 12; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 4 of 20
Split Pea Soup
Ingredients
2 cups green split peas; 2 quarts water in total; 1 large sliced onion; 4 tbsp butter; 2 tbsp flour; 1 pint milk; 2 tsp salt; pepper; lemon and parsley.
Directions
Soak peas overnight in 1 quart water in the refrigerator. Add another quart and onion; simmer until soft. Purée, keeping the liquid. Make a sauce with butter, flour, and milk and combine with peas. Season; garnish with lemon and parsley.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 12; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 5 of 20
Bean Soup
Ingredients
1 pint dried navy or black beans; 4 quarts water in total; ¼ lb salt pork; 1 onion; 4 celery stalks; 1 tbsp flour; 2 tbsp water; salt and pepper.
Directions
Soak beans overnight in 2 quarts water in the refrigerator. Add remaining water, pork, onion, and celery; simmer until beans are soft. Chop cooked pork and purée beans, reserving liquid. Recombine; add flour mixed with water and cook until thickened.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 9; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 6 of 20
Cheese Dreams
Ingredients
Thin bread slices; sharp cheddar; salt; a few drops of hot pepper sauce; butter for frying. Original quantities are flexible.
Directions
Make cheese sandwiches, adding salt and hot pepper sauce as desired. Melt butter in a heavy skillet. Brown sandwiches slowly on both sides until cheese melts and bread is crisp.
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 7 of 20
Ham and Swiss Sandwiches
Ingredients
Cold cooked ham; very thin Swiss cheese; crisp lettuce; sliced bread. Use enough filling for the sandwiches wanted.
Directions
Layer ham, cheese, and lettuce between bread slices. Keep chilled until serving. This is one of the cookbook’s practical sandwich filling combinations.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 71; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 8 of 20
Egg and Bacon Sandwiches
Ingredients
Hard-cooked eggs; crisp cooked bacon; prepared mayonnaise or salad dressing; bread. Flexible amounts.
Directions
Chop eggs and bacon. Add enough prepared dressing to hold the filling together, then spread between bread slices. Keep chilled until serving.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 71; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 9 of 20
Cheddar and Celery Sandwiches
Ingredients
Grated cheddar; chopped celery, onion, or pickle; prepared mayonnaise; bread. Flexible amounts.
Directions
Mix grated cheese with the chopped vegetable or pickle and just enough mayonnaise for spreading. Fill sandwiches and keep chilled until serving.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 71; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 10 of 20
Stuffed-Tomato Salad
Ingredients
Large ripe tomatoes; chopped cooked meat or cooked fish, or diced cucumber and celery; tomato pulp; thick salad dressing; lettuce; salt. Flexible amounts.
Directions
Cut tops from tomatoes and scoop out enough pulp to make cups. Salt lightly, drain upside down, and chill. Mix filling with tomato pulp and dressing. Fill tomatoes and serve on lettuce.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 68; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 11 of 20
Cream Cheese and Dried Fruit Sandwiches
Ingredients
Chopped prunes, dates, raisins, figs, or apricots; about twice as much cream or cottage cheese; salt; optional chopped nuts; bread. Amounts are flexible unless listed.
Directions
Mix fruit with cheese, season, and add optional nuts. Spread between bread slices.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 71; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 12 of 20
Cucumber Sandwiches
Ingredients
Thin cucumber slices; prepared mayonnaise; bread. Amounts are flexible unless listed.
Directions
Spread bread lightly with mayonnaise, add cucumber slices, and assemble. Keep chilled.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 71; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 13 of 20
Smoked Fish Sandwiches
Ingredients
Cooked smoked fish; lettuce or watercress; bread. Amounts are flexible unless listed.
Directions
Flake the cooked fish and remove bones. Arrange on bread with crisp greens and close the sandwiches.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 71; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 14 of 20
Honey and Almond Sandwiches
Ingredients
Butter; honey; chopped blanched almonds; bread. Amounts are flexible unless listed.
Directions
Cream butter, stir in honey and almonds to taste, and spread between bread slices.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 71; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 15 of 20
Pineapple and Cream Cheese Sandwiches
Ingredients
Drained crushed canned pineapple; cream cheese; salt; bread. Amounts are flexible unless listed.
Directions
Mix well-drained pineapple with cheese and a pinch of salt. Spread as a sandwich filling.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 71; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 16 of 20
Peanut Butter and Celery Sandwiches
Ingredients
Peanut butter; chopped celery; prepared mayonnaise; salt and pepper; bread. Amounts are flexible unless listed.
Directions
Mix celery into peanut butter; moisten with mayonnaise, season, and spread between slices.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 71; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 17 of 20
Baked Bean Sandwiches
Ingredients
½ cup cold cooked Boston baked beans; 2 tbsp chili sauce; brown bread. Amounts are flexible unless listed.
Directions
Mash beans with chili sauce into a smooth spread. Use as a filling for brown-bread sandwiches.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 72; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 18 of 20
Ham and Pickle Sandwiches
Ingredients
Cooked ham; chopped dill pickle or green olives; prepared salad dressing; bread. Amounts are flexible unless listed.
Directions
Finely chop ham and pickle. Add enough dressing to moisten and use as sandwich filling.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 72; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 19 of 20
Hot Roast Beef Sandwiches
Ingredients
Toast; sliced cooked roast beef; hot gravy; parsley and a pickle. Amounts are flexible unless listed.
Directions
Make roast beef sandwiches with toast, place on hot plates, and pour hot gravy over. Garnish with parsley and pickle.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 72; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑1931 • Recipe 20 of 20
Cottage Cheese and Tomato Salad
Ingredients
Cottage cheese; a little cream; salt and pepper; lettuce; tomato slices; prepared dressing. Amounts are flexible unless listed.
Directions
Season cottage cheese with cream, salt, and pepper. Place on lettuce and surround with tomato; add dressing.
Recipe credit: USDA Bureau of Home Economics, Aunt Sammy’s Radio Recipes Revised (1931), printed p. 65; Ruth Van Deman and Fanny Walker Yeatman. Read the original recipe.
Back to top ↑