This vintage party planning book was published in 1957. It has plans and recipes for twenty three different parties. Holiday parties, birthdays, teen parties, showers, brunches etc. The Coffee brunch has some interesting recipes:
1 clove garlic
2 pounds bulk sausage
3 tablespoons flour
2 cups milk
1/8 pound butter or margarine
2 large onions sliced, then chopped
1 can mushrooms
2 teaspoons soy sauce
2 tablespoons Worcestershire sauce
salt, pepper and paprika
1 pint sour cream
Rub large skillet with garlic and heat. Brown the sausage well. Pour off the grease as it accumulates. Dredge the sausage with the flour. Add milk and simmer until slightly thickened. Set aside. Saute the onions and mushroom in butter. To the cream sauce mixture, add the soy sauce, Worcestershire sauce, onions, and mushrooms. When the mixture bubbles, add the sour cream. Keep hot in chafing dish. Heap up on little biscuits or use as a dunk for Melba toast.
Mushrooms Stuffed With Toasted Crumbs and Bacon Bits
Mushrooms (Allow 2 medium one per person)
2 cups dry bread crumbs
1/8 pound butter
Lawry's Seasoned Salt
1/2 pound bacon
Remove stems from mushrooms. Scrub the caps with a soft brush. Turn upside down and drain thoroughly between paper towels. With scissors or sharp knife, slice bacon into 1/2 inch strips. (Slice straight across the bacon as it comes from the package.) Cook until crisp. (Pieces will separate as they cook.) Drain on paper towels. Pour off bacon grease and store. Melt butter in pan. Add bread crumbs and brown. Add bacon to bread crumbs and work them together lightly with your fingers. Spoon the mixture into the mushrooms, and press into the caps. Sprinkle the tops with Lawry's Seasoned Salt. Broil until lightly browned.
Crab Tarts A La Bernice
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon paprika
1 tablespoon horseradish
1 clove garlic, minced
1 can crabmeat (6 oz.)
1 box piecrust mix, or your favorite recipe
Mix the first eight ingredients and allow to stand for several hours. Make favorite pastry recipe or use one package of prepared mix. Roll as for pie crust; cut circles with small biscuit cutter. Mix crabmeat with the seasoned mayonnaise mixture, reserving one quarter of the mayonnaise. Place 1/2 teaspoon of crabmeat mixture in the center of each pastry round. Fold over to form half-circle. Press edges together and seal securely with tines of fork. Prick top once with fork. The tarts may be frozen or stored in icebox for several hours. Just before baking, brush with remaining mayonnaise. Sprinkle with paprika or Parmesan cheese. Bake in 450 degrees for 20 minutes. If frozen, longer baking is necessary. Serve hot.
Stuffed Eggs With Curry Seasoning and Chopped Peanuts
1 dozen hard-cooked eggs
1 1/4 cups mayonnaise or boiled dressing
Salt and pepper to taste
2 teaspoons curry powder
1/2 cup finely chopped peanuts
Remove shells from eggs. Cut in half lenghtwise. Mash the yolks with the remaining ingredients. Restuff eggs.
Other foods recommended to serve at the brunch are Quick carmel-nut rolls , toasted English muffins, French fried potato balls, Creamed Chicken for tiny butter biscuits, shortbread cookies, Danish pastry. Recipes for these items were not included.
I think the crab turnovers sound quite good but 1 tablespoon of horseradish seems like too much for 1 can of crabmeat. The sausage stroganoff is an interesting variation on sausage gravy. This would be a great book for anyone interested in having vintage theme parties.