This is from 500 Tasty Snacks, 1950. My wonderful friend Catherine Stier sent it to me. Catherine is an author who used to run my Teen Writing Club before she escaped the cold and moved to TX. We remain good friends, but I miss her a lot. So I was delighted to get this in the snail mail with a note. This one has incredibly weird stuff. And - oddly, it has the same ham-wrapped banana pictures at that banana cookbook I blogged about a few weeks ago. Was there a weird stock food photo database folks drew from in vintage days? Or - and this is harder to believe - did two people make that dish?
"The Smorgasbord has grown strong deep roots in our national affections until now we feel that it belongs to us. The very sound of the word implies relaxation - the leisure to enjoy food..."
Er - not for the host. And what is that weird jellied circular thing in the middle?
It is snowing here today. We are having family over for my Mother-in-law's Birthday, but I won't be serving these. I won't exactly be having a Smorgasbord, either.
4 hard cooked eggs
1 recipe Anchovy Filling for Stuffed Eggs (I'll spare you all that recipe.)
8 rounds bread
8 rounds bread
3 oz. cream cheese
(I think I see where this is headed...)
Shell eggs, cut into halves crosswise and remove yolks. Fill whites level-full with anchovy filling. Spread bread with softened cream cheese, turn filled egg white flat side down on bread.
And this is for an adult party, if you can believe.
In another week I'll be starting out on 9 Cakes, Spring and Nostalgia Foods programs. Plus that one library system asked me to design a show based on The Help. This will all be fun, but I could use advice. On the side is a poll to vote for your favorite cake flavor. Enjoy!