Nothing goes better with a late afternoon libation then a pretty hors d'oeuvre. This book will teach you how to make them Jazz Age style when Americans really knew how to host a good happy hour.

{HISTORY}

First published in the 1920s, this revised 1941 edition of A Book of Hors d'Oeuvre covers all matter of small plate samplings with a wide array of recipes. Running the gamut from the traditional like antipasti, cheese balls, stuffed mushrooms and mini sandwiches to the forgotten-abouts that add new interest to our modern palettes like chicken salad stuffed olives, foie gras acorns, caviar blackberries, and pickled lobster.

Even current-of-the-moment trendy foods appear here in the form of bacon-covered peanut butter squares, watermelon pickles, stuffed kumquats and all the flavored butter variations you can imagine. 

Lucy G. Allen, a native New Englander was a well-known director, author, radio host and cooking instructor at the Boston Cooking School. In addition to instructing students and writing numerous cookbooks, she also tested kitchenware products, endorsing her favorite cooking equipment makers and food products in nationwide campaigns making her a trusted authority in all areas of the kitchen. 

Photo of Lucy (far left) courtesy of the Hartford Courant, October 1932

{SPECIAL FEATURES}

- Original dust jacket

- Black and white photographs 

- A special guide for combination arrangements on platters, trays and table centerpieces is included

- 10 chapters

- 141 pages including index

{CONDITION}

In wonderful vintage condition, this cookbook is very clean and bright inside and out.  It contains its original dust jacket which has a few chippy areas along the top and bottom edge. The spine is tight and all pages are intact.

{SIZE}

Measures 5.5" inches (width) x 8.25" inches (length) x .5" inches (thickness) and weighs 10 oz.