| You simply can't have enough tasty snack ideas |
The 48-page booklet, illustrated with distinctly unappealing black-and-white photographs, was was edited by Ruth Berolzheimer, director of the Culinary Arts
Institute ("One of America's foremost organizations devoted to the
science of Better Cookery") and published by the Consolidated Book Publishers of Chicago in 1949.
Among its suggestions for entertaining at home: "Maids may circulate among the guests, frequently seated at small bridge tables."
Many of the menu selections still sound very tasty: cheese souffle, roquefort puffs, Oysters Rockefeller, broiled mushrooms. Other ideas come off as a little dated: stuffed frankfurters, bologna sausage cubes, tongue mousse and shrimp wiggle. As for Ham Banana Roll -- the easy recipe follows -- you'll likely be the only guest bringing this oddly phallic 1949 innovation to the cocktail party.
HAM BANANA ROLL
6 thin slices of ham
Prepared mustard
6 firm bananas
Cheese sauce
Spread slices of ham with mustard. Wrap a banana in each ham slice and place in shallow baking dish. Pour cheese sauce over bananas and bake in moderate oven (350 degrees) for 30 minutes.
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