05 December 2014

Never In The Kitchen...

When Company Arrives

When we moved into those sexy, swinging Sixties, everyone wanted to party...and everyone wanted to be at the party.  No one wanted to man the kitchen.  With that in mind, a slew of cookbooks were published to make you a great hostess without spending time in the kitchen.  Theresa Morse's Never In The Kitchen When Company Arrives is just one of those cookbooks.

Morse pulls no punches.  This is not a cookbook that tells you to put on lipstick and order out.  She has a strict game plan that is as viable today as it was in 1964.

It stands to reason that if your kitchen is a well-planned workshop rather than a booby-trap filled with pitfalls, your lot will be an easier one.

A reliable oven...sharp knives...are as vital to a hostess-cook as an oxygen mask to a diver.

"A place for everything and everything in its place."

Open shelves, in tiers along the wall, close to the work space, are better than tranquillizers.

A recipe box is to a cook what a Stillson wrench is to a plumber.

Don't be stingy with your recipes. Give them to anyone who asks for them.

The cocktail interval before dinner not only provides immediate, warming hospitality, but it enables the hostess-cook to serve the equivalent of a first course, which otherwise would be difficult to  manage.

What to serve for that cocktail interval?  How about...

Balls Tartare

1/2 pound top round or sirloin, minced twice
1/2 pound fresh sauerkraut
Salt and pepper
1/2 teaspoon caraway seeds
Chopped chives or parsley

Season the meat and form into 24 flat rounds.  Drain the sauerkraut, chop very fine, and add caraway sees.  Place 1/2 teaspoon of this mixture on each meat round and fold the meat over so that it entirely encloses the sauerkraut.  Shape into small balls and roll in finely chopped chive or parsley.  Chill in refrigerator until ready to serve.  Have a small glass filled with toothpicks on the platter.

What else is there to say?  How about, "Make mine a double!"  Happy cocktail interval.


  1. Hi Lucinda:)
    I do have a few of those "swinging sixties" cookbooks which are truly a blast to thumb through. Off hand, Betty Crocker books come to mind. However, I don't recall any recipe like this one. I'm having a time digesting it, lol...The game plan works though. I'll have to keep an eye out for this gem of a book. It would be a nice addition to my shelf.

    Thanks so much for sharing, Lucinda...

    P.S. Did you link this up to Cookbook Wednesday? I'll check and if you haven't, I'll add for you. Thanks again:)

    1. Okay Lucinda it's added to Cookbook Wednesday. (I remember you saying it was ok to add your posts I hope it's still OK) We have a nice selection so far this week and I posted a Pillsbury book for Cookie Day!

  2. Yes, I remember the "swinging sixties" well. The author sounds a little to set in her ways for me, but the recipe's like steak tartare. We ordered this in Paris, sent it back, and the chef ran out with a butcher knife and yelled at us. I can imagine what he said. Make mine a double!!!

  3. I enjoy cookbooks from other eras; they give a great glimpse of a different life! This was a great addition to Louise's Cookbook Wednesday.


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