Back in the 1950s, there were popular foods that you don’t seem to hear about anymore. Gail Martin had eight hungry mouths to feed, so she resorted to many of the foods I’ll list below.
Tuna casserole, cold pork ‘n beans, fruit cocktail in Jello, corned beef hash, stewed tomatoes with sugar and bread in it, tomato sandwiches, sauerkraut and weenies, macaroni and cheese, Campbell’s tomato soup with grilled cheese sandwiches, bologna sandwiches or liverwurst.
Most meals came with gravy. Often it was a white gravy to go with the mashed potatoes. When the potato dish was empty, you tore up a slice of white bread and liberally doused it with gravy. A plate in the middle of the table held a stack of bread so that no one left the table hungry.
For breakfast, we might have poached eggs on toast or white rice as a cereal with raisins in it and milk and sugar. There was cinnamon toast (mix the cinnamon and some sugar with softened butter then spread on the warm toast). For cold cereal, corn flakes and cheerios were around in the 1950s. Also, there was shredded wheat. Mostly, I remember Mom fixing oatmeal in a pot on the stove (no microwave back then) or she might fix Cream of Wheat for a change. We had our own cow, so the cream on our cereal was so thick that you could stand a spoon up in it. Fortunately, we ran all over the farm enough to work off all that cholesterol.
Since we lived in the country, we raised our own chickens and rabbits which appeared at meals regularly. Usually, it was fried. Most of our meat was fried. Pork chops, liver and onions, salmon patties, SPAM, and even some of the vegetables were fried. Mom would slice okra, dip it in a batter, and fry it.