The 1940’s were the classic era of American cuisine. The austerity of the Great Depression had ended. The diner became a mainstay offering new favorites like hamburgers and hashbrowns, A night out meant white tablecloth restaurants and supper clubs where hand-cut steaks, new dishes named after American (!) chefs like the Caesar Salad (invented by chef Caesar Cardini in 1924 was featured on restaurant menus by 1946) and the wine and cocktails flowed. Men returned from the war with both new tastes for international foods and a greater appreciation for Mom’s Home Cooking. Although mass marketed foods were coming into vogue, the overwhelming majority of meals were still cooked from scratch from real ingredients. Steak and potatoes, real (from scratch) casseroles and pot pies, salads (a new trend in urban America) and spaghetti graced American tables in abundance……. it was the best thing since sliced bread!