Most cocktail parties in the fifties included platters of bite-sized appetizers and desserts, partially due to rationing which was still in place. Attractively presented snacks disguised the sparseness which would have been obvious at a full dinner party.
Once rationing lifted and the beginning of processed food and time-saving kitchen gadgets came along, party food started to become more elaborate. Novelty was key.
When choosing your menu, keep in mind guests dietary restrictions. Try to have a variety so everyone has something to eat! Click here for more tips on planning your menu.
Back in the 50s it was almost just as important what the food looked like as how it tasted. We're talking fruit cornucopias, seafood towers, canapes, and of course some kind of jell-o mold.
When planning your menu, you can stick the the traditional version of the food or update it to a more modern version. Shrimp Cocktail, for example, can be the traditional shrimp in a martini glass with cocktail sauce. Or you can mix it up a little and serve in shot glasses.
Mixes and Dips
Introduced to Americans in the mid-1950s, party mix was a popular appetizer and snack. The seasoned mix of cereal, pretzels and nuts is easy to make and should be included on any of your mid-
century party menus.
Be aware of any nut allergies you guests may have before adding them to the mix.
Also very popular were dips and chips/crackers. Vegetables and a variety of dips such as pimiento, deviled ham and cheese, sour cream/onion, guacamole, horseradish and seafood dips were popular in the 1950s. Ranch dressing was invented in 1954.
Lobster Newburg Deviled Ham Cheese Dip
Cheese Ball Mini Spicy Pimento
Savory Bites
Stuffed Mushrooms Deviled Eggs
Desserts
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