“A good dinner does not just happen but it is the result of careful planning,¹ intelligent marketing², good management,³ and high food standards.”
I have done my best to recreate that sentence as it appears in this 1960 Home Economics text. The student underlined (in red!), and counted the three essential elements to a good dinner. Why “high food standards” was not counted, I cannot say.
There were two previous editions, 1951 and 1955. To me this edition looks more like the 50s than the coming 60s– at least in terms of Home Econ books.
It’s quite funny today. In the family photos of mealtime, Dad is always wearing a suit and tie. Even at lunch. If you were home for lunch, wouldn’t you take your jacket off?
Mom is dressed nicely, too. I suppose that’s because Dad’s home for lunch.
Kids naturally are smiling. There are no thought bubbles indicating what they really think. Probably because Dad’s home for lunch and you don’t want to piss Dad off when he’s home for lunch.
And milk. My Lord there was a lot of milk drunk.
I have some problems with Home Economics in general, but as we have more pressing problems, I will set those aside and note that most Home Econ texts do in fact have good menu ideas. I mean, doesn’t this sound good– the most popular “natural combination” dinner menu of 1960?
Favorite “Natural Combination” Dinner
Apple Pie à la mode
I see the 1950 edition of Family Meals and Hospitality is available at Internet Archive.