Dinner Party Time During The 1940s
Pictured above: Rita Hayworth setting the table, 1941/ Picture/Flickr/RockyandNelson
VAV!/April 28, 2015
In 1942, after rationing was introduced in the United States by the Office of Price Administration, meal time became a tall order for any home cook in a making do with less adventure. Even the most accomplished cook found it difficult to serve both appetizing and appealing meals. In short, cooking and eating oftentimes, became an unavoidable, but very necessary bore.
If regular meal times weren't challenge enough, during the decade of the 1940s, the prospect of hosting a dinner party would likely find even the most enterprising hostess, let alone mere goddesses of the kitchen, tremble at the daunting task before them. Ah, but a fabulous fete or a tete a tete dinner party need not have been avoided due to rationing setbacks...especially for the ingenious and resourceful hostess! Afterall, armed with an arsenal of determination, magic could be wrought through the virtues of glistening, glazed hams adorning the buffet table, the importance of chicken or meats, including meat loaf. Clever hostesses worked the dinner crowds with ease plying the virtues of a veritable and bountiful gardenful of vegetables gracing the table, all paired with the oh so popular raw vegetable hors d'oeuvres and the newly created, wildly popular Chef's Salad of the day!