How to Host a Modern 1950s Dinner Party: Recipes Included!

Five Fun Tips on How to Host a 1950s Dinner Party, the Modern Way!

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For most people, the 1950s represent a simpler and more optimistic time. It evokes heart-warming traditions of family meals, shared recipes, and wholesome activities.

The 1950s gave rise to the cocktail party culture. The adults of this era grew up in the Great Depression and fought in World War II. People were tough because they had to be; they worked hard, and they partied hard, too.

As the war ended and the economy improved, the U.S. saw a rapid post-war economic growth. This raised the standards of living, increased home ownership, and led to the growth of suburbia. People were employed and had a positive outlook on life.

People focused on togetherness with no disruption. There was more emphasis put on family, comfort, and leisure. Dinner parties involved storytelling or intellectual conversations with the television turned off.

The record player, or the jukebox, was a big hit as couples danced to swing or listened to the crooners, such as Bing Crosby. The tunes of Elvis Presley and Frank Sinatra were also favorites.

Good manners were a must! There was emphasis placed on saying 'please', 'thank you, and 'excuse me' when getting up from the table. And people dressed to impress. Looking your best was a way of showing self-respect and politeness to others.

Here are some fun and helpful tips on hosting a 1950s dinner party. By following these tips, you and your guest can relive some of the cherished and heartfelt memories of yesterday.

Tip #1 - Plan your decor and ambience!

Photo credit: Pinterest

Select colors in bold reds, pastel pinks, and mint green. Consider locating some 1950s modern art, perhaps at a thrift store. As props, you can use vinyl records, neon signs, a jukebox, and vintage kitchen gadgets to set the mood. For the table, use a floral tablecloth & China, colorful plates, vintage glasses, and candelabras with floral centerpieces. You could also set out some old black-and-white photos arranged in a display.

Tip #2 - Plan the menu

Photo credit: Tablespoon.com

To have an authentic 1950s dinner party, plan the menu from a vintage cookbook. You should serve cocktails as your guests arrive to get them comfortable and settled. For appetizers, consider dressed eggs, cheese-stuffed celery, pimiento olives, and cheeseballs. It's also a good idea to place a bowl of mixed nuts, sliced cheese, fruit, and dinner mints on the table. The main course could include: meatloaf, tuna casserole, chicken divan, and Swedish meatballs. Or, you could set up a burger and hot dog bar! For dessert, and as a fun group activity, you could have your guests make their own rootbeer floats & milkshakes at your very own Milshake and Malt Bar. Or prepare a chocolate cake, a jello mold with fruit, or a chocolate fondue the day before your party. Oh! And don't forget my favorite thing: a decorative punch bowl! (Don't forget to browse the 1950s recipes at the end of this post.)

"We didn't realize we were making memories, we just knew we were having fun." – A.A. Milne

Tip #3 - Activities & Games

For activities and games, please consider elegant card games such as Solitaire, Bridge, and 20 Questions. An old-time favorite is the popular game of Monopoly, bingo, or musical chairs! And, of course, as previously mentioned in my intro, charades is a fun game for all your guests to enjoy. You could also play a 50s trivia game with a photo booth and props! To set the tone at your 1950s party, play 1950s crooner, lounge, Latin, and jazz music in the background.

Tip #4 - Dress Code & Invitations

Mail out proper invitations, not by digital email, but with a stamp and envelope written in your handwriting to make it personal. Encourage your guests to dress in the fashion of the 1950s. For the women, advise them to wear poodle skirts, A-line dresses, Polka-dot blouses with pencil skirts, kitten heels, cat-eye glasses, and pearls. Encourage the men to wear a sleek suit and tie. Absolutely no tennis shoes or jeans are allowed. Everybody should dress the part! You should make sure you, as well, look the part of a perfect 1950s hostess, because you are!

Tip #5 - Party Favors & Gift Bags

Put together some 1950s party bags to give to your guests as they leave. Give them something useful and thoughtful to help them remember the wonderful time they had at your party. Some ideas might include: a heartfelt written note or card, a scented candle, a gift card, hair ties, chocolates, body oils & lotions. Some gifts for the men might include a manicure set, mini liquor bottles & wine, wine stoppers, mints, and shaving cream.

Closing Statement & Recipes!

Photo credit: Pinterest

Hosting a 1950s dinner party is a fun way to reconnect with family and friends, while also making unforgettable memories.

To browse and shop for items for your 1950s dinner party, please click here!

Recipes

Pink Squirrel 

Ingredients

Servings: 1 cocktail

Recipe from thespruceeats.com

• 3/4 ounce crème de noyaux liqueur

• 3/4 ounce white crème de cacao liqueur

• 1 1/2 ounces heavy cream

• Garnish: freshly grated nutmeg

• Pour ingredients into a cocktail shaker with ice, and shake well. Strain into glasses and garnish with nutmeg. 

Magarita

Ingredients

This recipe I found from a former bartender at stellanspice.com

• 2 oz tequila blanco

• 1 oz fresh lime juice

• ½ oz orange liqueur, Cointreau or Triple Sec

• ½ oz agave nectar

  
  

Optional Ingredients

• splash of fresh orange juice

• kosher salt rim

• garnish, lime wheel, wedge, or twist

To make a large pitcher with 10 servings:

• 20 oz tequila blanco, 2½ cups

• 10 oz fresh lime juice, 1¼ cups

• 5 oz orange liqueur, about ⅔ cups

• 5 oz agave nectar, about ⅔ cups

• 2 oz fresh orange juice (optional), ¼ cup

How to Make a Margarita:

1. If you'd like a salt rim, run a lime wedge around the rim of your glass, then dip the rim in coarse kosher salt. Set the glass aside until ready to use.

2. In a cocktail shaker or mason jar, combine the tequila, fresh lime juice, orange liqueur, agave nectar, and some ice. Optional: add a splash of orange juice.

3. Shake vigorously for 5 seconds.

4. Taste the margarita for sweetness. You can add more agave nectar if you prefer.

5. Strain the margarita over fresh ice into your prepared glass. You can add a lime wheel, wedge, or twist for garnish if you desire.

Notes from the author of the recipe, Stella Navarro- Kim

• "If you’re making a pitcher, combine all ingredients and add 1 cup of ice. Stir until the ice has dissolved, then keep refrigerated until ready to use. Pour over fresh ice. 

• My recommendation for the most affordable, widely available, and additive-free tequila is El Tequileño. Any tequila brand you prefer is perfectly acceptable- drink what you like!"

Salmon Spread

Ingredients

Servings: 8

I found this recipe on themom100.com.

• 1 pound of fresh salmon

• 2 shallots or 1 onion (roughly chopped)

• 1 teaspoon kosher salt (plus more to taste)

• 1/3 cup of mayonnaise

• 2 scallions (trimmed and minced; white and green parts)

• 1 teaspoon of lemon juice

• 1 teaspoon of finely grated lemon zest

• 3 ounces smoked salmon (diced or roughly chopped)

• Baguette slices or crostini

Instructions

First, place the salmon, shallots, or onions in a pot, then cover with cold water. Add 1 tsp of salt. Cover the pot and bring to a boil. As soon as the water comes to a boil, please turn off the heat and leave it in the covered pot for 5 minutes. Remove from the liquid and cool completely. Remove the skin if necessary, and use your fingers to flake it into small chunks.

Second, place the mayonnaise, scallions, lemon juice, and lemon zest in a medium bowl. Stir to combine everything well until fairly smooth. Season with salt and pepper. Add the flaked cooked salmon and the diced smoked salmon to the bowl, and gently fold everything together until well combined. Cover and refrigerate for at least 1 hour and up to one day to chill.

Third, serve the spread in a small bowl, surrounded by crostini and/or endive leaves.

Notes:

To make basic crostini:

• 1 baguette, sliced 1/3-inch thick (about 20 slices)

• 1/4 cup olive oil

• Kosher salt to taste

• Preheat the oven to 350 F. Line a baking sheet with parchment paper or aluminum foil.

• Brush each of the baguette slices with the olive oil and place them side by side on the baking sheet. Sprinkle lightly with salt.

• Bake for about 5 minutes until the edges are lightly browned. Remember that they will harden as they cool, so take them out before they get too crisp.

Hot Turkey Salad

(This recipe is from easysalads.com.

I swapped the chicken for tureky in this recipe.)

Ingredients

Servings: 10

• 4 cups of cooked turkey, cubed or shredded (e.g. rotisseire turkey)

• 3 cups of chopped celery

• 1/2 cup of sliced almonds, divided

• 3 tbsp of chopped onion

• 2 tbsp of fresh lemon juice

• 1/4 tsp of cayenne pepper

• 1/2 tsp of salt

• 1/2 tsp of pepper

• 1 1/2 cups of mayonnaise

• 2 8-ounce cans of sliced water chestnuts, drained

• 3 cups of shredded cheddar cheese, divided.

Directions

1. Preheat the oven to 350 F.

2. In a large mixing bowl, combine the turkey with the celery, almonds (reserving 2 tablespoons), chopped onion, lemon juice, cayenne pepper, salt, black pepper, mayonnaise, water chestnuts, and the cheddar cheese (reserving 1 cup). Stir to combine the turkey mixture well.

3. Pour the hot turkey salad into a 9 x 13-inch casserole dish sprayed with non-stick cooking spray.

4. Sprinkle the top of the hot turkey salad with the remaining cheese and the sliced almonds.

5. Bake for 30 minutes.

Southern Green Beans Recipe

This one recipe is from Grandbaby-Cakes.com.

Ingredients

Servings: 6

• Fresh String Beans: They will need to be properly washed, stemmed, and halved crosswise before use. Frozen green beans or canned beans can also work as a swap.

• Smoked Turkey Necks: You can also use smoked turkey wings and legs.

• Chicken Bouillon Powder: You can also swap the powder and water for chicken stock or broth.

• Red Potatoes: Russet or Yukon gold works fine too.

• Onion - one medium

• Garlic - One clove

• Seasoning salt to taste.

• Black pepper to taste.

Step 1: Bring the water to a rolling boil, then turn down to a low boil, covering and letting that stock really develop for a couple of hours.

Step 2: Mix the onion, garlic, and bouillon powder into the pot. Carefully give the hot, brothy mixture a taste and add seasoning salt if you think it needs it.

Step 3: Properly wash, stem, and halve crosswise the string beans. Then quarter the potatoes.

Step 4: Add the potatoes and string beans to the pot, cover it, and let it cook at a low boil again until the spuds are tender and the beans are soft. This can take about 45 minutes or more. Season with the ground pepper, give it another taste, and see what you think!

Strawberry Pretzel Salad

(I grabbed this recipe from Natashaskitchen.com

Ingredients

Servings: 15 slices

• 6 oz strawberry Jello-O

• 2 cups boiling water

• 12 Tbsp unsalted butter

• 1/4 cup granulated sugar

• 2 cups crushed salted pretzels, about 4 cups whole pretzels

• 8 oz package of cream cheese, softened

• 1/2 cup granulated sugar

• 8 oz of Cool Whip, thawed in the fridge

• 1 lb fresh strawberries, hulled and sliced

Instructions

1. Dissolve - Preheat the oven to 350 F. Combine the strawberry Jell-O with 2 cups of boiling water and stir until completely dissolved. Set aside to cool to room temperature.

2. Crush pretzels in a sturdy Ziploc bag, using a rolling pin.

3. Pretzel layer - In a medium saucepan, melt 12 Tbsp of butter, then add 1/4 cup of sugar and stir. Mix in crushed pretzels. Transfer to a 13 x 9-inch glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish. Bake for 10 minutes at 350 F., then cool to room temperature.

4. Cream layer - When the pretzels have cooled, use an electric hand mixer to beat 8 oz. cream cheese and 1/2 cup of sugar on med/high speed until fluffy and white. Fold in 8 oz of Cool Whip until no streaks of cream cheese remain. Spread the mixture over the cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate for 30 min.

5. Jell-O layer - Hull and slice 1 lb strawberries, then stir them into your room temperature Jell-O. Pour and spread the strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until the Jell-O is set (2-4 hours).

   
   

Chocolate Chip Cheese Ball & Vanilla Wafers

Ingredients

Servings: 32

Recipe from Allrecipes.com

• 1 (8-ounce) package cream cheese, softened

• ½ cup unsalted butter, softened

• ¾ cup confectioners' sugar

• 2 tablespoons brown sugar

• ¼ teaspoon vanilla extract

• ¾ cup miniature semisweet chocolate chips

• ¾ cup finely chopped pecans

• Vanilla Wafers

Directions

1. Beat cream cheese and butter in a medium bowl with an electric mixer until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for 2 hours.

2. Shape chilled cream cheese mixture into a ball. Wrap with plastic wrap and return to the refrigerator for 1 hour.

3. When ready to serve, remove and discard the plastic wrap. Roll the cheese ball in pecans and place it onto a serving platter.

4. Serve and enjoy!

Easy Pineapple Upside-Down Cake

Ingredients

Servings: 12

Recipe from Betty Crocker.

• 1/4 cup butter

• 1 cup packed brown sugar

• 1 can (20 oz) pineapple slices in juice, drained, juice reserved

• 1 jar (6 oz) maraschino cherries without stems, drained (about 18 cherries)

• 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

• Vegetable oil and eggs are called for on the cake mix box

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan).

2. As the oven is preheating, place the butter in a 13x9-inch pan and set it on the middle oven rack to melt. Set a timer for 5 to 7 minutes to remind yourself to check when the butter is fully melted.

3. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on brown sugar. Place a cherry in the center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

4. Add enough water to the reserved pineapple juice to measure 1 cup. Make cake batter as directed on the box, substituting pineapple juice mixture for the water.

5. Pour batter over pineapple and cherries.

6. Bake 40 to 46 minutes (44 to 53 minutes for dark or nonstick pan) or until a toothpick inserted in the center comes out clean. Immediately run a knife around the side of the pan to loosen the cake.

7. Place a heatproof serving plate upside down on top of the pan; turn plate and pan over. Leave the pan over the cake for 5 minutes so the brown sugar topping can drizzle over cake; remove the pan.

8. Cool for 30 minutes. Serve warm or cool. Store covered in the refrigerator.

Author’s Bio

Isabella Boston is a wordsmith and the creator of Bella’s Attic Studio: A multi-media writing platform and storytelling blog specializing in copywriting, marketing, and content writing.

She is well-versed in medical terminology and scientific research with a focus on the areas of neuroscience, immunology, and functional health. She is also a diarist, creative nonfiction writer, and self-published author.

Aside from being a writer, Isabella is a book lover, a language enthusiast, and, most importantly, a woman of God in Christ Jesus.

"Together we can share your stories, promote your cause, and connect you to your target audience one word at a time."