Jello mold pans often hung on the wall as a decorative touch during the '50s.
Until the 1950s kitchens were small and dedicated to food preparation, but shortly after WWII ended they became the hub for cooking, laundry, dining and other household functions. With so many activities going on in the heart of a home, storage had to be used efficiently and often incorporated new materials and technologies. Does this Spark an idea?
Cabinetry
During the mid-20th century, clean and modern stainless steel cabinets were all the rage, available in exposed steel or enamel in a range of colors. More traditional kitchen cabinets were knotty pine, showing the warm and charming wood grain. White painted cabinetry was popular in the 1950s, allowing brightly colored accessories and fabrics to stand out. Other common paint colors included pale pink, soft yellow, red and turquoise.
Custom Built-Ins
Kitchen storage in the 1950s typically included smartly fabricated custom built-ins. Dishes were given their own display shelves, corner shelves flanked a window above a sink, and cookbooks were lined up on an open shelf. Foods such as potatoes were kept in bins that leaned out for easy retrieval. Stemware was stored upside-down on racks that tucked inside cabinetry. Storage in corner cabinets was maximized with lazy Susan shelves that swung out to display the contents.
Furniture
Hutches or pie safes provided additional storage if space in the cabinets was not sufficient. Hutches could do double duty and serve as a buffet surface for meals in the eat-in kitchens. Many kitchens in the 1950s lacked a pantry, so adding a piece of storage furniture provided a place to store dry food, dishes or cooking equipment.
Containers
Kitchens in the 1950s used a variety of canisters and containers for storing specific items. Tin canisters held flour, sugar, coffee and tea. Large bread boxes kept breads fresh and out of sight. Even recipe cards were kept in small tin boxes. Food was stored in Tupperware. Glass refrigerator jars with a rubber seal and metal closure were used by most cooks because they didn't stain, were easy to clean and kept foods fresh.
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