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Old menus - pre-1990.
Menus from pre-1990. Please include the name of restaurant, its location, and the date of the menu (if known).
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Found this while decluttering.
from Miss Katherine Bazore, Assistant Professor of Home Economics, University of Hawaii, Honolulu, Territory of Hawaii.
"The bare table is entirely covered with large green leaves or ferns. Decorations consisting of fruit and flowers are placed in the center of the table. Yellow paper garlands representing leis made from the ilima flower are provided for the guests and may be placed on the table as a part of the decoration.
"Watermelon, cut in wedge-shaped sections, is arranged on the table like the petals of a flower. The pineapples are prepared for serving at the table. The top and bottom are cut from the pineapple and saved. The center portion of the pineapple is carefully removed from the rind with- out cutting the latter. The center section of the pineapple is cut length- wise into wedge-shaped pieces. These pieces are returned to the rind and the top and bottom replaced before the pineapple is placed on the table. "On the leaves at each cover are placed small portions of tiny red peppers, red salt, chopped salted nuts, steamed crabs, small pieces of dried fish or jerked beef, and cubes of Haupia (coconut pudding). The other foods are all placed on the table in individual bowls made of wood or coconut. "According to Hawaiian etiquette, it is proper to eat with the fingers. "The poi made from the root of the taro plant may now be obtained canned. Guava juice or papaya juice may also be obtained canned. Spinach is substituted for the luau or taro leaves used by the Hawaiians. The Lawalu fish would be wrapped in ti leaves in Hawaii, but corn husks make a good substitute. Red salt may be prepared by coloring ice cream salt with raw carrot juice."
With all fruit and game in the Sunshine state I wish they were more creative but Pickled Kumquat sounds tasty at least.
Now this is more like it! Won’t leave hungry here:)
It’s sparse again. Gonna need a couple of helpings I suppose.
Unlike California’s selections this one is Lit! Get you through those winters for real:)
I honestly find this Very sparse and without much regional Character or flare in comparison to some of the other state entries. Basically a Socialites or Actresses luncheon.
“Here are menus from every state, as prepared by leading home economists who either are natives of the states they represent or who have worked so long in the communities that they are thoroughly familiar with the produce of the local farms, orchards and streams and have generously prepared these samples for this book. In some cases recipes accompanied the menus and these are printed in this section of the book to substantiate the fine promise of the menus themselves. May your gourmet's tour of this continent, and that dash to Hawaii and Puerto Rico, repay you with a perfect digestion”
STATES' EVIDENCE 181 "The Mexican influence has extended this far east and north. One finds tomatoes, onions, garlic and pepper, and hotter foods than further north. Also the Mexican chopped hot vegetable salads are popular. "Collard and turnip greens are very popular and all forms of field peas, such as Crowder peas, Lady peas, Black-eyed peas, etc. "There are many wild greens and fruits which are much used and relished by the people ; Muscadine grapes, possum persimmon, wild plum, watercress, hickory nuts, hazelnuts, chestnuts, walnuts and chinquapins. The wild fruits are eaten fresh and also made into many delicious products for the winter. "The recipes were prepared by Miss Zilpha Battey of the foods and cookery division of our university."
“Visitors to Alaska vary in their comment on the food there because some go as tourists, taking a quick boat trip, while others called there on business Ay in and out so quickly that if they eat at all it is from packed lunch some thoughtful friend provided before the start. Those tationed there for Government jobs eat the fish and reindeer and fill but on a menu of canned foods of which, thanks to modern ingenuity, there is now no limit. So a menulfor Alaska might be the woodsman's or miner's beans, biscuits and bacon, with the inevitable tea or coffee, camp fashion; or fish or reindeer, bear or moose, roasted or broiled, and a good variety of canned fruits and vegetables, biscuits and coffee; wild fowl, in some localities and some seasons, cooked with local wild berries is available. Menus vary also with the ingenuity and origin of the cook; there are reports from Alaskan travelers of superb dinners cooked by Chinese chefs; or amazing spaghetti dinners subtly created by an Italian cook who loves the land as his own; of camp dinners with pork and beans, catsup, hot biscuits, superb coffee and the finest of bacon, feeding hungry men who were yet not so hungry as to be oblivious to nuances of season- ing. And Alaskans claim the best salmon in the world, with their own special variety of caviar and other sea delicacies, depending on their location. A dinner menu and breakfast menu from Ruth E. Tucker, Head of Home Economics, University of Alaska, at College, Alaska. "Sourdough is typical of this country. The recipe for sourdough waffles is somewhat of a modification of the product which is typical of the Alaskan prospector who started his sourdough pot with wild yeasts.”