This Is What the Little Doors in Old Houses Are Really For
Updated: Feb. 09, 2022
The odd little doors in old houses all had a purpose at one time, even though we might not use them anymore.
For those of us that live in old houses—from before the 1950s—there are design quirks that act as conversation starters. Even though we’re scratching our heads at some old home features, they were perfectly functional 75 years ago. But those details don’t make the most sense now. There’s no need to have a coal door or an icebox door today, right?
If you have a small door next to your closet, it had a purpose in the ’50s and ’60s. Here’s what those little doors in old houses were for!
Speaking of doors—if you’ve ever see an old house with two front doors, this is why.
What People Think the Doors For
If you have a mini door next to a closet in the hallways, you can rest easy, because it isn’t for someone to hide in. The doors are usually narrow, about 12 inches in width and less than half the height of a standard closet. They’ve got some depth to them, too, usually about three feet.
Often, most people assume this door conceals a luggage closet. Keeping it next to a closet would be logical. But the space seems a little tight for a large suitcase, especially since old suitcases didn’t have wheels. Other popular guesses include linen storage, or space for an ironing board.
If you’re about to tackle reorganizing your closet, here are some storage solutions for small spaces.
The Real Purpose of Little Doors
In some old houses, the little doors are designated storage space for a card table! These small spaces were meant to keep card tables—which almost everyone had in the 1950s—tucked away neat and tidy until you had company over.
As with some of the household designs mentioned before, this might not make much sense to us now, especially when those of us in the Midwest have basements that are perfect for storage. Keep in mind that card games were a prime source of entertainment and socializing in the ’50s, and it would’ve made since to be able to stow a card table in a hall closet.
Still need more door trivia? Here’s why some houses in the South have “hospitality doors”.
Vintage Appetizers for Your Card Night
Buttery Radish BaguetteMy dad and brother are crazy for radishes, and this peppery baguette appetizer is a big-time favorite. Add a sprinkle of fresh dill or parsley on top. —Kathy Hewitt, Cranston, Rhode Island
Simple Waldorf SaladThis is my go-to salad when I need a quick little meal. When I want a sweeter taste, I use whipped cream instead of yogurt. —Wendy Masters, East Garafraxa, Ontario
Smoked Salmon Deviled Eggs with DillMy family is of Danish heritage, and my husband makes our smoked salmon. To use it, I came up with these dilly deviled eggs. They're a real treat and nice addition to any meal. —Charlotte Giltner, Mesa, Arizona
Sensational Crabmeat FondueWe entertain a lot, and luxurious crab fondue makes guests feel indulged. —Debbie Obert, Middleburg, Florida
Layered Fresh Fruit SaladPeople always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. —Page Alexander, Baldwin City, Kansas
Herb-Roasted Olives & TomatoesEat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
Salmon Mousse CanapesIt’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota
Spicy Shrimp & Crab CocktailThis seafood starter is so good that it makes me love a food I usually don't—radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. —Heidi Knaak, Liberty, Missouri
Smoked Trout PateThis tasty spread is easy to make in a food processor, and it’s a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.—Judy Walle, Toledo, Ohio
Pancetta, Pear & Pecan PuffsI was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois
Pimiento Cheddar SpreadI was a theater major in college, and our director's mother always made sure we were well fed. I was particularly fond of her pimiento cheese sandwiches and tried making a similar spread for crackers. It tastes just as good as I remember! —Katrina Jameson, Brandon, Mississippi
Marinated Almond-Stuffed OlivesMarinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
Crab Phyllo CupsI always like a dot of chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona
Mini Crab CakesFresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. —Ellen Riley, Murfreesboro, Tennessee
Garlic-Dill Deviled EggsIn my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers that you'll want to eat on every occasion. —Kami Horch, Calais, Maine
Sweet Pea PestoI made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
Creamy Red Pepper Veggie DipI received this, my go-to veggie dip recipe, from a college roommate. Thick and creamy with just a touch of sweetness, it's always a winner. —Lynne German, Woodland Hills, California
Calamari SaladThis is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. —Paul Rinaldi, Easton, Pennsylvania
Slow-Cooker Marinated MushroomsHere's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic vinegar and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
Shrimp Cakes with Spicy Aioli SauceI made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes—I guess I am! —Linda Zilar, Kennewick, Washington
Chinese MeatballsThese were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. —Pat Barnes, Panama City, Florida
Chutney-Topped Cream Cheese SpreadI've had the pleasure of introducing many of my friends and family to chutney, that sweet and savory fruit sauce. Prepare this spread even faster by using chive-flavored whipped cream cheese. —Michelle Torkelson, Ham Lake, Minnesota
Creamy Chicken Vol-au-VentMy friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah
Oyster Cheese Appetizer LogWhen you say "holiday tradition" around our house, this appetizer comes to mind immediately. Every winter, I make lots of cheese logs and freeze them for when I'm expecting company or need to take food to someone's home. The blend of smoked oysters, chili powder, nuts and cream cheese tastes good-even people who don't like oysters may enjoy this interesting appetizer. —William Tracy, Jerseyville, Illinois
Microwave PicklesYou can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. They're loaded with flavor and so easy to make. —Marie Wladyka, Land O'Lakes, Florida
Originally Published: September 07, 2021
