The term “appetizer” seems to have appeared nearly simultaneously in England and America in the 1860s to provide an Anglophone equivalent for the French hors d’oeuvres. In the 1890s appetizers were described as an optional first course, preceding soup that is set on a table prior to a party’s entering the dining room. Today a menu for a party could very well include only appetizers. No dinner is to follow. The following recipes have been taken from the Gazette-Journal’s four cookbooks: A “Day” In Your Kitchen, 1979-1989; Every Week A Day In Your Kitchen, 1990-1995; A New Day In Your Kitchen, 1996-2000; A Day To Cook, 2001-2005.
ONION SQUARES
Hilton Hunter
March 1, 1979
12 slices of white bread
1 pt. mayonnaise
2 small onions, diced
1 can Parmesan cheese
Trim crust and cut each slice into four squares. Add diced onion to mayonnaise. To this add enough cheese to make mayonnaise into whipped cream consistency. Spread on each square. Place in a 425...