Vintage Recipe Thursday – A Summer Coffee

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This week’s entry to Vintage Recipe Thursday is a Summer Coffee Party menu from Brunches and Coffees – a charming little book of  vintage entertaining ideas by Marion Courtney, 1959.

A SUMMER COFFEE

In the heat of summer, the morning is a perfect time to entertain.
Whether to have your party outdoors or in the house will doubtless
be decided by the weather. No matter it’s the friends, the conversations, and the food, of course, that count. Iced coffee is a delicious summer drink, but there are those who believe that coffee at any temperature other than burning hot is not fit for human consumption so better have both!

Serve green grapes in little bunches, and red ripe cherries on stems, and have them both shivery cold on a bed of ice. If your friends have little children, they too would love to come to the party. Persuade your older daughter or a girl in the neighborhood to hold forth with stories and games, lemonade and cookies.

Menu

Grapes and Cherries
Miniature Cream Puffs with
Chicken Salad
Surprise Muffins
Nutty Bread Sticks
Coffee

MINIATURE CREAM PUFFS
WITH CHICKEN SALAD
About 60 miniatures

1 cup boiling water
1/2 cup butter
1 tsp. salt
1 cup flour
5 eggs

Have water boiling in pan, add butter and salt. When the butter melts, add flour all at once and stir briskly until paste leaves
the sides of the pan and forms a ball. Remove from heat and add eggs one at a time, beating well after each addition.
Form in small balls by teaspoon on ungreased baking sheet and bake in a 375° oven 30 min. until dry and brown. If puffs fall or are soft, return to oven and bake until they puff again and are crisp. Cut
open and fill with chicken salad which can be flavored with a little curry powder if you think your guests would approve.

SURPRISE MUFFINS
12 to 14 2 1/2 in. muffins

1 egg, well beaten
2 cups sifted flour
1 cup milk
3 tbl. melted shortening
3 tsp. baking powder
3 tsp. sugar
1/2 tsp. salt

Sift dry ingredients. Mix milk, egg and shortening and add to dry ingredients all at once. Stir just until moistened. Fill greased muffin cups half full, add a teaspoon of sugared blueberries, raspberries or blackberries and add more muffin batter until cups are 2/3 full. Bake in a hot oven 25 min.

NUTTY BREAD STICKS

Trim crusts from a day old loaf of unsliced bread and cut into rectangles 4″ x 3/4″
Spread all sides except bottom with soft butter, then sweetened condensed milk and roll in chopped nuts. Bake at 350° until golden brown, about 20 min.

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4 Comments

  1. Joy @ Joy Of Desserts August 20, 2009
  2. Stacie August 20, 2009
  3. Stacey August 23, 2009
  4. Shinade aka Jackie August 24, 2009