Food of the Fifties with Ruth Chier Rosen

Wick and LickWick and Lick: A Gazette of Chafing Dish Specialties
140 pages, Copyright 1954
"If you keep anything long enough it is certain to come back into style. Never was a more apt statement made about the glamorous chafing dish. Grandmother used it with a flourish and perhaps you have inherited her chafing dish and some favorite recipes for serving delicious food cooked before your eyes. Or you may have a modern electric one. We find that the simplest of fare regally prepared and served from the chafing dish provides a party feeling both for entertaining and family meals.
A few fine features of chafing dish cookery: speed of preparation, the hostess can be at the party while cooking and the guests can appropriate some culinary secrets...Many people enjoy food more if they see the ingredients of the dish they are about to eat attractively displayed. This cookery method is for them and once you try it you will find that it is for you too."

Written by fiftiesfood88 — January 25, 2012

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Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.

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