good housekeeping cookbook

this morning I was on a mission to find some fun, kitschy appetizers for our classic cocktail party coming up on Friday. so I looked at my cookbook collection and pulled out the ever trusty 1963 edition of Good Housekeeping’s Cookbook. 🙂 I figured going right to the era I want to emulate would be a winner.

the 1963 edition

But egads! The combinations of flavors and some of the ideas made me a little queasy…for example:

Edam Bowl: With knife, carefully remove small cone from center top of baby Edam. Leaving rind intact, carefully scoop out chunks of cheese. Fill Edam shell with mayonnaise mixed with French dressing, half and half. Insert toothpicks into cheese chunks; arrange around Edam.

Yum! Let’s dip chunks of cheese in mayo/french dressing. EW! That sounds so gross to me.

Does the product “deviled ham” even exist anymore? And what is it? How exactly do you “devil” ham? 🙂

The stuffed celery, crescent roll wrapped cocktail “franks”, and cheese balls sound palatable and will make it onto the menu alongside the classic cocktails and party punch.

But not so much for the liver pate’, the tangy frank spread (a chopped hot dog and cheese spread over french bread slices, broiled), and the cheesy egg dunk.

I am still searching for the perfect sweet finish for the menu – a retro dessert or cake of some kind. If you have any suggestions, I’m all ears! Just please don’t include deviled ham in the ingredient list. 😉

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