During my exploration of mid-20th Century popular periodicals, web I unearthed this odd artifact…
…a 1944 dinner menu for Milwaukee’s Schwaben-Hof restaurant.
The place, as far as I can tell, was a themed eatery specializing in Germanic fare and ambiance (of the lederhosen and dirndl variety, not the mass graves and book-burning kind). Sounds a bit like the old Wursthaus in Harvard Square, minus the risk of finding the half-corpse of a cockroach in your Sauerbraten
It’s quite the spread, too. Just the thing for a man of means (the entree prices average around twenty inflation-adjusted 2014 dollars) to maintain an insulating layer of fat to weather the Midwestern winter and lay the groundwork for the inevitable fatal coronary behind the wheel of his Bonneville twenty years down the road.
I’d be a little apprehensive about the “deep sea scallops,” though. Maybe it’s just the New Englander in me talking, but the notion of ordering “fresh” seafood any more than a hundred miles from a coast spooks the shit out of me — especially after considering the state refrigeration and transport technology circa 1944.