Yesterday morning when I was making some notes for an upcoming barbecue with friends, I came across this advice and these menus in The Family Book of Home Entertaining (1960) by Florence Brobeck:
A barbecue meal should be cooking on the grill or rotisserie, and be almost ready to serve when the guests arrive. The fragrance of the broiling food should be supplemented with thirst-quenching beverages ready on a buffet service counter or cart, and summer appetizers, such as radishes, a bowl of cherries and other small fruits. When the cook is ready to serve his steaks, chops or other foods, the guests sit down and a hot, wonderfully cooked luncheon or supper is theirs right from the grill.
Barbecue Menus for Luncheons or Suppers:
No. 1. Broiled breasts or halves of chicken; potatoes baked in foil and served with a mixture of sour cream, crisp bacon bits, and chives in place of butter; small hot cheese rolls in foil; iced watermelon, and iced or hot coffee.
No. 2. Broiled ham; sweet potatoes baked in foil; mixed, cooked vegetables chilled and combined with cold mayonnaise in crisp lettuce leaves; thin, warm cornbread. For dessert, parfaits of strawberry and vanilla ice cream alternated with crushed fresh berries, iced coffee or tea.
No. 3. Herbed chicken pan-broiled on the grill; stuffed acorn squash seasoned with onion, butter, salt and pepper baked in foil; stuffed tomato salads with curry dressing; clover-leaf rolls. For dessert, sliced peaches with vanilla ice cream or whipped cream, iced tea or coffee.
My mouth is now watering . . .
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