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Tasty Party Snacks

500 Tasty Snacks recipes

500 Tasty Snacks
Ideas for Entertaining
1950

I think a good rule of thumb for cookbooks is that one should be able to identify the food pictured. Some of these old cookbooks seem to delight in NOT looking like something edible. Anyway, as we approach the holiday weekend, I am sure you will want to run, not walk, to the store and make some of these delightful treats for your 4th of July party. I am sure your guests will be delighted with hard-cooked eggs in jellied bouillon or jelled salmon.

Mary

recipes for snacks

tomato aspic rings recipes

fish balls cranberry chicken mold recipes

jellied snacks recipes

molded snack recipes

19 Responses to Tasty Party Snacks

  • Liver patties? Fish balls? I’m going to have nightmares….

  • It seems our forebears found the texture of jelly so enticing that dang near everything edible had to be in it. It’s almost as though they were a different species.

  • Mmnnn, purple, moussey, olivey eurrghhh…

  • This one was covered by James Lileks in his “Gallery Of Regrettable Food,” but the cover was different than this. Since I recognize many of the dishes in these awful pictures, it’s probably a later edition, because at least the cover is in four-color.

  • NONE of these recipes look good, and that’s saying a lot, since it’s right before my dinner and I’m hungry. Good grief. Liver? Aspic? Eew.

  • Ah yes, the traditional Party Sputnik of deli leftovers on toothpicks perched upon a red cabbage flavored cheese ball.

  • Oh, boy! Could those things on the left be wee strips of salmon in tiny frilly salmon coffins, on a bed of green stuff no less? Salmon coffins, my favorite.

  • Did someone dye a brain purple and stick toothpicks with olives and cheese into it? (I’m guessing it’s one of the recipes here, but guessing is more fun and probably just as appetizing.)

  • Liver patties… this is just a personal opinion of mine, but I don’t know how anyone can eat an organ where processing bile was its main function.

  • Maybe I’m showing my age (59), but I find egg butter and shrimp butter more off-putting than any salad of veggies suspended in Jell-o. Enlighten me: just what is so terrible about Jell-o salad ?

  • I’m pretty sure the purple thing on the cover had to have been the creature in some really bad 1950s sci-fi movie

  • I’ll probably regret asking this, but what, exactly, is a medium white sauce? I fear it’s mayo, as most cookbooks of this era slathered it on everything.

    • White sauce is made with flour and either water, broth, or milk. Medium would be not too thick (gravy) or too thin (runny). Doesn’t have anything to do with mayo, it’s more like a bland white gravy.

  • my question under the Tomato and Egg Canapes–how do you toast bread on one side?

  • But wouldn’t a broiler make both sides crispy? No, you’re right and that would work. Actually, I must confess that I remembered something after I posted that comment–I was born in 1953 and remember, as a child, my family had an old-fashioned toaster that had the heating element in the center and holders on either side in which you could put slices of bread. You could toast a slice on one side and the turn the holder around and toast the other side. So, yes, it would have been very possible in 1950.

  • I so wish James Lileks would put out another one of his “regrettable food” books. There’s so much regrettable food to make fun of.

  • M-m-m-m! Celery sauce! Nothing says festive like celery sauce.