Some months ago, I may have cast some aspersions upon the 1958 edition of Good Housekeeping’s Appetizer Book, and for that I must apologize. I now realize that I was too quick to judgment in regards to the book’s strategy of cubing whatever leftovers you may find in the fridge, rolling them in thousand island dressing and peanut butter and crumbled potato chips, then jabbing the result with a toothpick into whatever object is nearby, be it wicker basket, onion snowman, or pillar candle:
I was wrong. So wrong. You see, last weekend I had a party to go to, some brussels sprouts, a package of prosciutto, and a rather bougie recipe from Sunset magazine. Rather glumly and without much hope, I looked at my Good Housekeeping’s Appetizer Book for any spark of inspiration. And that’s when I noticed a very important tip on the book’s introductory page that I had previously overlooked:
Oh. Doy. How did I miss that before? Stupid. So anyway, I took my bougie roasted brussels sprouts wrapped in prosciutto, stabbed them with toothpicks, arranged them artfully around a head of cabbage, and presented them to a party full of people who had fulfilled the prerequisite. And it was goodbye, bougie; hello, festive.
So thank you, Good Housekeeping’s Appetizer Book. Maybe this year’s Thanksgiving feast will even feature some of your Hot Baked Ham Midgets.