1. Southern Food during the 1930s
By: Abigail Caringal, Audrey Caringal, Felicia de Castro, Desiree Dulac, and Liliana Luna Lopez

2. Breakfast
At Home:
Oatmeal with dates, cracked wheat, cereal, muffins, and scrambled eggs were cooked.
In Penny Restaurants:
Stewed prunes, steamed hominy grits, bread pudding, and soup were given out.
Soup and bread were popular in penny restaurants because they were economical, simple to cook, and easy to serve.

3. Lunch
-Women were taught to stretch their food budget during the 1930’s.
-Meals like casseroles, creamed chipped beef on toast, creamed chicken on biscuits, and macaroni and cheese were popular were made.
-In addition, a variety of soups and chili were popular meals at the time.

4. Dinner Meals varied based on the weather and month.
Main dishes included biscuits,
ham/chicken, vegetables,
mashed potatoes, and salad.
Women baked their own bread.
Fried chicken was very popular.
Ham also became well known
when John Smith brought pigs
from Europe

5. Desserts -Economic struggles led to a “make do” sort of style
-Eggs were hard to come by
-Stale bread was considered a delicacy
-Such desserts that could be served include: banana pudding, baked apple slices, ambrosias, and various pies

6. Drinks
Even though it was illegal, many Southerners in the 1930s drank, sold, and made their own liquor
This action of illegally producing and selling alcohol became known as bootlegging
Iced tea became very popular in the south
Many people followed Henrietta Stanley Dull's recipe for tea which involved brewing and chilling the tea for a specific amount of time and serving the iced tea with or without lemon and fresh or canned fruit

7. Bibliography http://www.southernfood.com/history.html