I love these old cookery books; they give a wonderful glimpse into everyday life from a different time. This introduction is from the Spillers Self-raising Flour ‘Party Cook Book’. Many food producers gave away or sold at a low-cost such little books, and to me they are absolute gems! Here is the introduction to the Spillers’ booklet:
Simplicity is the key-note in modern entertaining. Good food and pleasant company need few garnishes. An attractively laid table with sparkling glasses and china on spotless linen make the most simple fare a sumptuous spread.
whether you plan for a buffet party for forty or a dinner for four you can easily keep everything under control by preparing in advance.
Very few people have a living-in help, which means the hostess is usually the cook, parlour maid and washer-up. To do all jobs and to look lovely and unruffled when greeting guests is a challenge to every woman, but an attainment all may hope to achieve.
If you know you are likely to become panic stricken five minutes before your guest arrive, plan a buffet menu based on cakes and savouries you can make a day or two beforehand.
Jellies, trifles and fruit dishes can be prepared on the day before the party, which leaves you the whole day to finish off the extras like decorating cocktail savouries and piping cream on jellies, etc.
On the morning of the party, wash all your glass and silver ware to make sure it is spotless – see that you have stocks of butter, tea, coffee.
The next step is to iron your dress for the evening and to pin up your hair if necessary.
After lunch lie down on the bed for at least half an hour and try to relax completely. Then you will find you have most of the afternoon to set the table and arrange your decorations.
I think this utterly charming, and very interesting from a social point of view!
Lois Elsden 