Household Melting Point Standards
According to this cooking site, Crisco brand vegetable shortening melts between $\mathrm{47^oC-48^oC}$ (yes, I know $\mathrm{48^oC}$ is less than $\mathrm{50^oC}$, but it seems pretty close to me). The best way to use such a non-certified melting point "standard" like this is to use your thermometer side-by-side with a properly calibrated thermometer.  

Vanillin may be your best bet (melting point of $\mathrm{81^oC - 83^oC}$).  Again, using a calibrated thermometer to check the actual melting point would be the ideal situation.  

Although your question asks about calibrating based on melting point measurements of household items, household items just aren't usually of the purity required for accurate melting point based thermometer calibration. In the absence of a calibrated thermometer as discussed above, the best way to calibrate your thermometer is probably to use the freezing and boiling points of water (don't forget to adjust boiling point for altitude if you don't live at sea level), then check the melting points of Crisco and vanillin if you want. Good agreement with these stated melting points would be a good indicator of proper thermometer calibration, while poor agreement could either be due to improper thermometer calibration or impure material.