Thoughts for Buffets Author:Institute Publishing Company, Riverside Press Dear Hostess: — This changing world, gastronomically speaking, has been so affected by the addition of new methods, mixes, foods, and spices - plus the subtraction of household help - that we think a few fresh observations on "Thoughts for Food" are timely. — Our aims are two fold: (1) to retain the gracious art of fine dining with (2) a minimum o... more »f effort as befits the times. We have stressed the short cuts while observing an epicurean approach to both the palate and the eye.
The menus have been planned in the hope that they will be helpful. However, the recipes are interchangeable, and we leave to your discretion and imagination the mixing and matching of the various dishes.
We do suggest the use of the many new items which simplify the homemaker's task. Space does not permit us to list all the commercial time savers on the market. Frozen foods, packaged mixes, pre-baked delicacies will make your cooking simpler; wines, spices, and herbs will make it far more interesting. Also, for your convenience, we have outlined timetables for those foods which may be made in advance.
Our recipes have come from many places and many people. Some were our own "treasures" but whenever we heard of, or tasted, an unusual dish, we hunted the recipe down and tested it with alacrity. We found hostesses from all over the country generous in parting with their trade secrets. To them, we bow appreciatively.
Putting this book together has been a real adventure, a mountain of work, and above all, a world of fun. To the reader we wish many seasons of happy parties.« less