The Edgewater Sandwich and Hors d'Oeuvres Book (1930/1975) summer

The Edgewater Sandwich and Hors d'Oeuvres Book (1930/1975) summerAnother early 20th century collection from Arnold Shircliffe at the Edgewater Beach Hotel in Chicago. Originally published in 1930, this book was put together from the notebook the head caterer created over the years. The Edgewater Beach Hotel was one of Chicagos fanciest hotels in the first half of the twentieth century. Arnold Shircliffe was the catering manager in the 20s and 30s and his collection of recipes reflects the art deco focus of the time

We all share the pleasure of eating crunchy fried birds

founder of the recipe and hospitality blog

now called the “dead man’s hand” (two black aces and two black eights)

10-Minute Bento

Sally Lunn    King's Arm Tavern Greenage Plum Ice Cream

¡haciendo de este un libro lleno de diversión para toda la familia

Throughout

and repurposing leftovers

and their fellow adventurers

magical fruits

complete guidelines for Passover dining

savory sandwiches