Here are other holiday menus that appeared in magazines and newspapers this week.
Ham:
Baked Ham with Pineapple Slices and Watercress
New Potatoes and Peas in Cream
Frozen Fruit Salad in Gelatin with Mayonnaise and Whipped Cream
Olive and Celery Curls
Butterhorn Rolls
Coconut Cake
Better Homes and Gardens
Dill Tomato Juice
Savory Baked Ham Slices
Currant Jelly Glaze and Horseradish Sauce
Minced Potatoes
Peas with Scallions
Olives/Watermelon Circles/Radishes
Pineapple Refrigerator Cake
Good Housekeeping
Orange and Grapefruit Cocktail
Baked Ham
Creamed New Potatoes
Buttered Fresh Asparagus
Lettuce, Tomato, Watercress Salad with French Dressing
Parker House Rolls
Daffodil Cake
Saturday Home
(Journal-American weekly supplement)
Mushroom Soup
Baked Ham
Candied Yams
Asparagus
Mixed Green Salad
Strawberry Bavarian Cream
Daily News
Lamb:
According to Clementine Paddleford of the Herald Tribune, lamb was slightly less scarce than ham that week. Here are some Easter lamb menus from magazines and newspapers. Note peas replaced asparagus as the vegetable du jour in these menus. A "perfection salad" is a gelatin and mayonnaise concoction. Angel pie, a popular dessert since of the 1930s that is still made in some traditional kitchens today, has a meringue shell and lemon custard filling and is topped with whipped cream.
Roast Leg of Lamb with Savory Jelly Sauce
Mushroom Rice
Peas with String Beans in Creamy Horseradish Sauce
Raw Relish Tray
Melba Toast
Strawberry Cream Puffs
Good Housekeeping
Fruit Cup
Roast Leg of Lamb with Currant Jelly Sauce
Parsley Butter Potatoes
New Peas and Mushrooms
Glazed Carrots
Perfection Salad
Angel Pie
Saturday Home (Journal-American)
Easter Egg Canapes
Roast Lamb with Mint Sauce
Browned New Potatoes
Green Peas
Escarole with Blue Cheese Dressing
Ice Cream with Apricot Sauce
Daily News
The World-Telegram, which had an extensive weekly food section like today's newspapers in addition to a daily food column, ran a recipe for a cushion of lamb roast that week made with a boned lamb shoulder, which might have been easier to find than the more traditional leg of lamb. Although not specifically presented as an Easter dinner menu item, it could serve the purpose. The shoulder is sewn up on two sides. The open end is then filled with a stuffing made of sauteed onions, hot mashed potatoes, bread crumbs, salt, poultry seasoning and eggs.
Poultry:
Roast Chicken
Orange Stuffing
Cheesed Asparagus
Spring Salad Bowl
Assorted Bread
Coffee Ice Cream
Good Housekeeping
Duckling with Olives
Rice with Chopped Pimiento
Green Asparagus Tips, String Beans and Green Peas with French Dressing
Strawberry Bananas
McCall’s
Oysters on the Half Shell
Roast Chicken or Duck with Brown Gravy
Currant Jelly
Parsley Potatoes
Snap Beans
Orange Romaine Salad
Vanilla Soufflé
Daily News
Shrimp Cocktail
Fried Chicken with Gravy
Whipped Potatoes
Buttered Green Beans
Fresh Fruit Salad with Honey French Dressing
Cloverleaf Rolls
Ice Cream and Easter Mold Cake
Saturday Home (Journal-American)
Saturday Home's Easter mold cake was in the shape of a lamb; the three-dimensional molds to bake them can be found today on the Internet. The cake was frosted then covered with coconut. The lamb’s eyes were made of currants or raisins and the nose was tinted pink.
Good Housekeeping stuffed its roast chicken with a bread stuffing that included diced oranges and grated rind. The spring salad bowl was a composition of lettuce, radishes, carrots, scallions and sliced hard-boiled egg. The recipe called for rubbing the salad bowl with a half clove of garlic, which was about as far as mainstream America was willing to go with that pungent bulb. The salad was dressed with sugar, salt, pepper, celery seeds, salad oil and lemon juice.
Mary Frost Mabon in McCall’s cut up a duckling like a fricassee, browned and then stewed it with dried sage and onions, adding green olives at the end. She made gravy from the duck’s liver after sauteing and sieving it and adding cayenne, mustard and port wine. The rice came with the omnipresent pimiento. Her dessert, strawberry bananas, is interesting. She split the bananas in half lengthwise and removed the banana from the skin. Before putting it back in she beat it and mixed it with crushed strawberries, powdered sugar, lemon juice and sherry. In Cuba, she said, they tied the ends of the banana hulls with red and green ribbons.