Thoughts for Buffets

From the copyright page (1958, Institute Publishing Company, Cambridge, Massachusetts, printed in the U.S.A.) and the opening "Dear Hostesses:" section: "THIS CHANGING WORLD, gastronomically speaking, has been so affected by the additions 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 twofold: (1) to retain the gracious art of fine dining with (2) a minimum of 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 timesavers on the market. Frozen foods, packaged mixes, precooked 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." Decorations by William Babb. …