A Guide to Cookbook Entertaining

An American writer living in Mexico City, the author sometimes uses the pseudonym MIM.

Meal Planning

Cookware Appliances Formal Service

Canapés, Hors d’Oeuvres, Dips, Dunks, Salted Peanuts Soup

Cream Soup Sauce

Classic Hollandaise Easy Hollandaise Salad Dressing Salad

Specialty Main Dish

Economy Main Dish

Tuna-Noodle Casserole

A Baking Delight

A Baking Challenge

Hot Dog Rolls and Hamburger



A Creative Dessert

A Dessert Spectacular A Dessert Sensation Creole Cuisine

French Cuisine

Italian Cuisine British Cuisine Oysters on the Half Shell

Breakfast in the morning, lunch in the afternoon, dinner in the evening Pots

Electric pots

Any maid knows; nobody else does An alternative to meal planning

Campbell’s and water Campbell’s and milk Campbell’s straight They make it in France Hot mayonnaise Cold mayonnaise

Men hope it’ll be potato; women hope it’ll be tomato; children hope it’ll be forgotten

It has no meat and nothing to make up for that fact

Invariably improved by adding mushrooms, sherry, and truffles America’s answer to potatoes-withherring

Done in ten minutes

Collapsed in ten minutes

Still taste just like what Mother used

to buy


Add your own artificial coloring, artificial sweetening, and artificial flavoring to unflavored gelatin Ice cream and whipped cream both Booze in flames

Involves Frenchmen, Spaniards, Negroes, Choctaws, Mexicans, and rice The simmering butter kisses all the other ingredients; the simmering cream caresses all the other ingredients; the simmering wine burns up all the other calories

A toe of garlic, a pinch of oregano, a bottle of catsup

They’d rather be well read than well fed (Ban the Biscuit!)

Available in any excellent restaurant