500 Tasty Snacks

Note: This edition of 500 Tasty Snacks has been updated to include Metric equivalents.


One of the most popular cookbooks of its time. Packed with 500 clever ideas for lunches, suppers, evening snacks, and party refreshments.


Transplanted to America, the Smörgåsbord, an old Scandinavian custom, has grown strong deep roots in our national affections until now we feel that it belongs to us. The very sound of the word smörgåsbord implies relaxation—the leisure to enjoy food, friends and conversation of our selection and in the combination and quantity we like. It has become a favorite Sunday night dinner.


It is particularly useful as a means of entertaining sumptuously, larger numbers of guests than can be otherwise entertained in the average home. Perhaps the chief charm of the smörgåsbord is the opportunity our hostess gives us to enjoy our very own choice from the enticing selections she places before us. We help ourselves to the dishes we want, returning to the board again and again.


There are two favored arrangements for the smörgåsbord. If space is limited it is well to push the dining table against the wall, allowing ample space on the three sides for guests to move easily. If there is plenty of space, the table may remain in the center of the room and the guests circulate freely.

The table may be covered with a cloth, or mats and tray cloths. China, silver and napery are carefully arranged at the nearest end or the end of the near side.


Types of food are grouped not only for convenience, but also that the cold and jellied salads may not be warmed by hot dishes. Also if electric heat is used for chafing dishes, casseroles and coffee, the connections usually come from one source. Coffee may be made in the kitchen or brewed at the table. Sweets are usually at the far end of the table and if the preferences of all the guests are known, the coffee may be there too.


The return of the chafing dish is a further indication of the popularity of informal entertaining Time was when the chafing dish went to college with the daughter of the house and thereby began a long and picturesque social career. The hostess of today will find it a charming and useful addition to her smörgåsbord for hot entrees and hors d’oeuvres.


Maids may circulate among the guests, frequently seated at small bridge tables. They remove plates, serve desserts and beverages, and replenish plates.


All of these recipes are ready for the smörgåsbord and the clever hostess will make her choice, knowing the preferences of her guests.