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Good Housekeeping Recipes

a good housekeeping good hostessI came home for lunch today and have turned my attention to the Good Housekeeping appetizer book I got from Janet.  Remember, this is from the late 1950s. From the Dips and Dunks section, I have two particularly gruesome recipes to share. First, Speedy Tuna Dunk ... 1/2 cup soft butter or margarine, 1/4 cup chopped stuffed olives, and 1 can chunk-style tuna. You simply cream the butter with olives and tuna until well blended. That's it. You just serve it with "dippers" - radishes, pickle sticks, corns crisps, and the like.

Okay, here's another - Peanut Butter Catchup Dip. This involves 1/2 cup peanut butter, 1/2 cup catchup, and corn chips. And the instructions here are to mix peanut butter with catchup until smooth and refrigerate until served. Wow. I'm only on page 4. I did jump ahead to the section entitled Slimmers. Here is some culinary wisdom of the era ...

Slimmers, trimmers. They are part of today's entertaining. No hostess who wants to be considered a good hostess will overlook including at least one in her "appetizer menuette" for each and every party, even so simple a slimmer as a few celery sticks. But slimmers needn't stop there; they can be gay and exciting.

Posted on Monday, December 18, 2006 by Registered Commenterdeb in | Comments3 Comments

Reader Comments (3)

I think I'm going to try the Peanut Butter Catchup Dip for one of the bowl games next week. It will be a backup to my Helluva Good French Onion Dip (located in a refrigerated dairy section near you). YUMMY !
December 19, 2006 | Unregistered CommenterViv
It's Masters week at the Augusta National, so I felt inspired to thumb through my worn out copy of "Tea-Time at the Masters". It's a jewel. Every Southern cook should have this book. One of the craziest recipes I found was for Jezebel Sauce. That's an interesting name. It's made from apple jelly, pineapple preserves, horseradish, and dry mustard. The sauce is to be served over ham or venison.

Another good recipe in this cookbook is the "Stymie". It's a drink from the Royal and Ancient Golf Club of St. Andrews in Fife, Scotland. The recipe reads: Take a 24, 25, or 26 ounce bottle (empty whiskey bottle). Put in 1/2 bottle of gin, approximately 13 ounces. Add practically 11 ounces Martini or Cinzano Bianco (dry vermouth). Add 2 ounces brandy (Hennessy orMartel). Colour with Martini or Cinzano Rosso (sweet vermouth) until contents are the colour of whiskey. Serve with ice (on the rocks) with a slice of lemon. This is normally served in a measure of 2 ounces. Yields 13 2-ounce drinks Should be prepared at least 48 hours before use.

If you do the math, you'll start with a larger sized bottle.

I also checked. There is no recipe for Mayonnaise cake.
April 4, 2007 | Unregistered CommenterViv
funny-- My grandmother put the Jezebel sauce over a block of cream cheese and served it with wheat thins....I kind of cringe thinking about it
April 6, 2007 | Unregistered CommenterIzzy

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