Conway - Party Receipts from the Charleston Junior League

A classic example of the American regional community cookbook, reflecting the bounty and hospitality of one of the nations most singular cities. The Pilot, Pilot Mountain, NC No matter what style of entertaining readers may enjoy, this book provides some delicious offerings. Publishers Weekly Filled with recipes youve always yearned for when sampling your way through a holiday buffet. This Week, Portland, OR A very good collection, and a real boon to anyone who entertains more than once a year. The Herald, Rock Hill, SC A cookbook with true Southern flavor.News & Reporter, Chester, SC In the endless flood of new cookbooks, this one is the keeper. Beaumont Enterprise, Beaumont, TX Secrets for fine cooking and entertaining. The Knoxville News Sentinel, Knoxville, TN Like raiding your mothers recipe box. Madera Tribune, Madera, CA Two hundred pages on nonstop yumminess, recipes good not just for fancy entertaining, but for picnics, cookouts, and your own family occasions. The Brunswick Beacon, Shallotte, NC

Edited by Linda Glick Conway ALGONQUIN BOOKS OF CHAPEL HILL
1993 Published by Algonquin Books of Chapel Hill Post Office Box 2225 Chapel Hill, North Carolina 27515-2225 a division of Workman Publishing Company, Inc. 225 Varick Street New York, New York 10014 1993 by The Junior League of Charleston, Inc., and Linda Glick Conway All rights reserved. Library of Congress Cataloging-in-Publication Data is available for a previous edition of this work. eISBN 9781565128101 Front cover and chapter opening illustrations, and interior food illustrations: Diana LeMasters Cover inset photograph: Paul Barton Cover and book design: Diana LeMasters Quotations from the following sources appear throughout the text: Charleston: A Golden Memory by Charles R. Anderson. Anderson. Anderson.

Reprinted by permission of Wyrick & Company, Charleston, and the author. Hors dOeuvre and Canaps by James Beard. Copyright 1940, 1963, 1985 by James Beard. Reprinted by permission of William Morrow and Company, Inc. Charleston Receipts by the Junior League of Charleston. Copyright The Junior League of Charleston.

Inc., 1950, Charleston, South Carolina. Syllabub, A Play by Patricia Colbert. Copyright 1946 by Patricia Colbert. Southern Printing and Publishing Company, Charleston, South Carolina. Excerpts from The Lords of Discipline by Pat Conroy, copyright 1980 by Pat Conroy. Reprinted by permission of Houghton Mifflin Company.

All rights reserved. Quotes from Why We Never Danced theCharleston by Harlan Greene (St. Martins/Marek), copyright 1984 by Harlan Greene, are reprinted by permission of Harlan Greene and his agents Raines & Raines, 71 Park Avenue, New York, NY 10016. Tall Houses by Elizabeth Verner Hamilton and Louise Frierson Kerr. Copyright 1968 by Elizabeth Verner Hamilton and Louise Frierson Kerr. Porgy by Du Bose Heyward. Porgy by Du Bose Heyward.

Copyright 1925 by George H. Doran Co. Dreams of Sleep by Josephine Humphreys. Copyright 1984 by Josephine Humphreys. Used by permission of Viking Penguin, a division of Penguin Books USA, Inc. Three OClock Dinner by Josephine Pinckney.

Copyright 1945 by Josephine Pinckney. The Viking Press. Charleston: The Place and the People by Mrs. St. Julien Ravenel. A Short History of Charleston by Robert Rosen. A Short History of Charleston by Robert Rosen.

Copyright 1982 by Robert N. Rosen. Reprinted by permission of the author. The Golden Weather by Louis Rubin. Copyright 1961 by Louis Rubin. Reprinted with the permission of Atheneum Publishers, an imprint of Macmillan Publishing Company. Samuel G. Samuel G.

Stoney Party Notebook (34-618) are from the collections of the South Carolina Historical Society. Hoppin Johns Lowcountry Cooking by John Martin Taylor. Copyright 1992 by John Martin Taylor. Used by permission of Bantam Books, a division of Bantam Doubleday Dell Publishing Group, Inc. Two Hundred Years of Charleston Cooking by Blanche Rhett and Lettie Gay University of South Carolina 1976, University of South Carolina Press. A strict translation of the French term hors doeuvre is outside the work, referring to dishes prepared, served, and eaten outside the main pan of the meal. A strict translation of the French term hors doeuvre is outside the work, referring to dishes prepared, served, and eaten outside the main pan of the meal.

As Robert Rosen says in his Short History of Charleston, Like their ancestors, Charlestonians still prefer a party to any other activity. At any rate, entertaining is so ingrained in the life of the city that the pressures of the two-career family and other hard facts of contemporary life have not put an end to socializing but have just inspired a somewhat different approach. Because time with the family becomes more precious the less there is of it, many parties involve the whole family and are centered on outdoor activities picnics at the beach, boating parties, and hunting expeditions where fathers are accompanied not only by sons but by daughters. The subtropical climate of the Lowcountry (the narrow coastal plain in which Charleston is situated), the ocean, the creeks, the Sea Islands with miles of white sand beaches all combine to make outdoor life a key attraction. Other entertainments for the whole family are Christmas Eve drop-ins; Easter Egg hunts; Bar Mitzvah and Hannukah parties. A Short History of Charleston, Robert Rosen The savories and sweets included in this book reflect a nationwide trend away from complicated sit-down dinner parties. A Short History of Charleston, Robert Rosen The savories and sweets included in this book reflect a nationwide trend away from complicated sit-down dinner parties.

Occasions for serving party food can range from hors doeuvres and drinks before dinner for a few friends, to tea parties, to a cocktail buffet that takes the place of dinner. In Charleston, as in most cities, such gatherings may be at home, in a public place before or after a charity or cultural event, or connected with a business meeting. Just as many people prefer to choose a restaurant meal from among the appetizer selections, so is an hors doeuvre buffet a popular way to dine. In deciding what recipes to include in this book we have used the guideline that the food must be able to be eaten standing up, in one or two bites, possibly with a fork but never needing a knife. The savories include spreads, dips, pts, mousses, biscuits and other baked morsels many using ingredients so abundant in the Lowcountry: shrimp, crab, game, fruits and vegetables benefiting from an extensive growing season, benne seeds, pecans. The sweets are not sit-down desserts but items that can be passed on a tray cookies, cakes, small tarts, candies not only for tea parties but because even the most fitness-conscious like to top off a party with a goodie.