While I was rummaging through some old boxes I found a series of booklets called The Amy Vanderbilt Success Program for Women. It’s very interesting and fun to look at the rules and regulations that make up the perfect 1960’s modern wife.
These booklets cover everything from “How to manage your money” to “Your trip to Europe”.
I’m going to share some of these ideas and recipes with you during the coldest months of this year!
I’ll soon be back to gardening and growing lovely things. But for now lets look into the secret world of the Modern Woman.
I'm starting out with the Dinner Party booklet. I thought there would be some funny and entertaining things in there. Some of them are very amusing. Like making sure you place smoking accessories (such as an ashtray and matches) between the water glass and the bread and butter plate at the dinner table.
But others are just plan common sense things that many of us never got taught.
Simple things like how to set a proper table.
“Flatware is placed in perfect alignment about one inch from the edge of the table. Knives, with the exception of the butter knife, go to the right, their sharp edges facing in. The butter knife is usually placed across the top of the bread and butter plate in a horizontal position. Forks, prongs up, go to the left. Spoons go outside of the knives. All are placed in the order in which they will be used, those that will be used first lying furthest from the plate.
Everything from the invitation, to greeting your guest properly is addressed. “When the guests are assembled, a good hostess sees that the conversation gets off to a good start.”
There is a section on “The Bores” (which is funny) “A bore, of course, should never be asked questions. A single question can prolong a bore’s discourse interminably. Sooner or later even bores have to pause to take breath. When this happens a hostess should be quick to say, “John, I can’t tell you how we all admire your business acumen. You not only have a great money sense, you seem also to have a gift for administering....” Then quickly changing the subject, she will grab the conversation reins from the bore, without appearing to have done this deliberately.”
Conversational Taboos include discussions of illnesses and descriptions of operations. And just like todays taboo topics, religion and politics “unless the hostess knows her guests are intelligent enough or objective enough to talk about these things in an unheated fashion”.
Here is a cool idea for a buffet using everyday cutting boards as trays and terry tea towels instead of napkins. “Unusual uses of familiar, everyday objects can add piquancy to any setting.”
“A well-stocked bar offers scotch, bourbon, rye, gin, vodka and rum. Also, bitters, soda, tonic and ginger ale, the olives or tiny onions that go into martinis, and the cherries, slices of orange and lemon, and sticks of pineapple that go into old fashioneds. For those who drink only beer there should be beer. For those who prefer sherry or Dubonnet to cocktails there should be both.”
There are dinner menus and recipes in this booklet. I made Potatoes Dauphinois to go with dinner tonight.
“It is a menu delight at the very expensive, very famous Tour d‘ Argent in Paris, where it is known by the imposing title “Gratin Dauphinois A La Creme.” But do not let its name frighten you. It is as simple to prepare as it is delicious to eat.”
4 large potatoes, peeled and sliced thin
1 teaspoon salt
Freshly ground pepper
2 cups of milk
1/2 cup heavy cream
3/4 cup grated Parmesan cheese
Cook the potatoes seasoned with the salt and pepper, in milk in the top of a double boiler over boiling water for about 45 minutes, or until tender. Put in baking dish, top with cream, then the Parmesan. Bake for about 20 minutes in a moderate, 350 degree oven.
When you serve after dinner coffee:
“In addition to the pot of regular coffee and well appointed tray will offer a pot of decaffeinated coffee, too. Cream for those who wish it. Sugar, of course. And for another surprise element: Brandy, for those who like their coffee laced. Cinnamon sticks, which lend a provocative flavor when they are used as stirrers. Minute cardamom seeds taken from their semisoft pods, for those who prefer another subtle flavor. Lemon peel, served in thin curls, for piquancy.”
This was a fascinating booklet to read. Advice from how to say grace before a meal to how to accept a toast given in your honor was covered in this little booklet.
It's fun to look back at the past but the most important thing to remember is to never lose your aplomb!
These booklets cover everything from “How to manage your money” to “Your trip to Europe”.
I’m going to share some of these ideas and recipes with you during the coldest months of this year!
I’ll soon be back to gardening and growing lovely things. But for now lets look into the secret world of the Modern Woman.
 |
| photo credit: CK Worley |
I'm starting out with the Dinner Party booklet. I thought there would be some funny and entertaining things in there. Some of them are very amusing. Like making sure you place smoking accessories (such as an ashtray and matches) between the water glass and the bread and butter plate at the dinner table.
But others are just plan common sense things that many of us never got taught.
Simple things like how to set a proper table.
“Flatware is placed in perfect alignment about one inch from the edge of the table. Knives, with the exception of the butter knife, go to the right, their sharp edges facing in. The butter knife is usually placed across the top of the bread and butter plate in a horizontal position. Forks, prongs up, go to the left. Spoons go outside of the knives. All are placed in the order in which they will be used, those that will be used first lying furthest from the plate.
 |
| photo credit: Empire Crafts Corporation |
Everything from the invitation, to greeting your guest properly is addressed. “When the guests are assembled, a good hostess sees that the conversation gets off to a good start.”
There is a section on “The Bores” (which is funny) “A bore, of course, should never be asked questions. A single question can prolong a bore’s discourse interminably. Sooner or later even bores have to pause to take breath. When this happens a hostess should be quick to say, “John, I can’t tell you how we all admire your business acumen. You not only have a great money sense, you seem also to have a gift for administering....” Then quickly changing the subject, she will grab the conversation reins from the bore, without appearing to have done this deliberately.”
Conversational Taboos include discussions of illnesses and descriptions of operations. And just like todays taboo topics, religion and politics “unless the hostess knows her guests are intelligent enough or objective enough to talk about these things in an unheated fashion”.
Here is a cool idea for a buffet using everyday cutting boards as trays and terry tea towels instead of napkins. “Unusual uses of familiar, everyday objects can add piquancy to any setting.”
 |
| photo credit: American Cyanamid |
“A well-stocked bar offers scotch, bourbon, rye, gin, vodka and rum. Also, bitters, soda, tonic and ginger ale, the olives or tiny onions that go into martinis, and the cherries, slices of orange and lemon, and sticks of pineapple that go into old fashioneds. For those who drink only beer there should be beer. For those who prefer sherry or Dubonnet to cocktails there should be both.”
There are dinner menus and recipes in this booklet. I made Potatoes Dauphinois to go with dinner tonight.
“It is a menu delight at the very expensive, very famous Tour d‘ Argent in Paris, where it is known by the imposing title “Gratin Dauphinois A La Creme.” But do not let its name frighten you. It is as simple to prepare as it is delicious to eat.”
4 large potatoes, peeled and sliced thin
1 teaspoon salt
Freshly ground pepper
2 cups of milk
1/2 cup heavy cream
3/4 cup grated Parmesan cheese
Cook the potatoes seasoned with the salt and pepper, in milk in the top of a double boiler over boiling water for about 45 minutes, or until tender. Put in baking dish, top with cream, then the Parmesan. Bake for about 20 minutes in a moderate, 350 degree oven.
 |
| photo credit: CK Worley |
When you serve after dinner coffee:
“In addition to the pot of regular coffee and well appointed tray will offer a pot of decaffeinated coffee, too. Cream for those who wish it. Sugar, of course. And for another surprise element: Brandy, for those who like their coffee laced. Cinnamon sticks, which lend a provocative flavor when they are used as stirrers. Minute cardamom seeds taken from their semisoft pods, for those who prefer another subtle flavor. Lemon peel, served in thin curls, for piquancy.”
This was a fascinating booklet to read. Advice from how to say grace before a meal to how to accept a toast given in your honor was covered in this little booklet.
It's fun to look back at the past but the most important thing to remember is to never lose your aplomb!
No comments:
Post a Comment