Today’s Thanksgiving menu comes from a 1940 advertising cookbook published by Sealtest Dairy, which was a division of the National Dairy Products Corporation, a predecessor to Kraft Foods. They marketed their dairy products as having “scientific supervision unsurpassed,” and printed recipes developed in their Laboratory Kitchen. Despite the cover image showing turkey, a creamy soup, and cheesy potatoes, their dairy-heavy Thanksgiving menu had pork as a main dish:
- Pea Soup Supreme with Cheese Croutons
- Roast Stuffed Shoulder of Pork
- Mashed Turnips
- Buttered Broccoli
- Hot Rolls with Butter
- Orange Salad with French Dressing
- Pumpkin Pie with Whipped Cream and Ginger
- Coffee with Cream
Pea soup, you say? Why yes, complete with a quart of milk, butter, and cheesy croutons!
Pea Soup Supreme with Cheese Croutons
- 1 cup diced potatoes
- 1½ tbsp. chopped onion
- 1 tsp. salt
- 1 cup water
- 1 No. 2 can peas
- 2 tbsp. butter
- 2 tbsp. flour
- 1 quart milk
- Few grains pepper
Combine the potatoes, onions, salt and water in a saucepan. Cover and cook until potatoes are tender. Add the peas and liquid and heat thoroughly. Drain and boil down the liquid to ¾ cup. Press vegetables through a sieve. Melt the butter in a double broiler, add the flour and mix well. Add the milk gradually and cook, stirring constantly until thickened. Add the pureed vegetables and liquid. Reheat. Season with salt and pepper. Serve with Cheese Croutons made as follows: Sprinkle small toast squares with cheese and place under the broiler until cheese is melted and lightly browned. Serve on the soup. Serves six.
You can find more recipes to complete your meal in the Hartman Center’s Emergence of Advertising in America cookbooks!
Post contributed by Liz Shesko, Intern for the John W. Hartman Center for Sales, Advertising, and Marketing History.
