Baby shower savoury food ideas

35 Best Baby Shower Appetizers

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Planning a baby shower can be a lot of work, but it’s also super fun.

And luckily, these 35 baby shower appetizers should help streamline the process. 

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The great thing about appetizers is that you can’t really go wrong.

So, whether you serve something salty, spicy, or wonderfully meaty, I’m sure the mom-to-be will be thrilled to chow down with her besties.

Of course, the key to amazing appetizers is convenience – you want something that looks great and is tasty, flavorful, and portable!

And guess what? These 35 baby shower appetizers have you covered.

Let’s get to it!

These are cool, refreshing, and totally adorable. And because there’s no cooking involved, you can whip up three dozen in just 15 minutes. 

Start with a cucumber slice, add smoked salmon and top it with the zesty lemon dill cream cheese.

It’s a creamy, smoky, garden-fresh treat that everyone will enjoy.

Anything with choux pastry makes a great appetizer.

It’s flaky, mild, super tasty, and even better when you stuff it with a herby, cheesy chicken filling.

You can pop the whole thing in your mouth in a single bite. Then, you can pop another, and another, and another, and another…

They’re tiny and light! They can’t be that bad for you, right?!

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These miniature treats are colorful and lovely. Luckily, they taste as good as they look.

They take less than an hour to make and are crunchy and delicious.

Each one is like a bite-sized salad but with more crunch. They’re tangy and bright and will look great on your appetizer table.

These tart and tangy crostinis combine some seemingly strange ingredients. Somehow, though, they taste superb together.

Blueberries and lemon juice always pair nicely, of course. But adding thyme, garlic, and goat cheese may seem a bit stranger.

Even so, these are insanely good. They have a rich depth of flavor that’s impossible not to love.

These 10-minute snacks are almost impossibly easy to make, but they taste fantastic.

Each cracker features robust, herby cream cheese and a chunk of fresh cucumber.

They’re fresh, light, and won’t fill you up before the main dish.

Plus, you can’t beat them for simplicity. So if you need a flavorful appetizer in a hurry, these are the way to go.

These crispy cheese straws are flaky, herby, and awesome. Oh, and you can make them with fewer than ten ingredients!

They taste so much better than their store-bought cousins and have a terrific texture.

Super fun and easy to make, they’re always a big hit with the kids.

Tortillas and guacamole are regular appetizer options. However, they aren’t the most convenient ones.

They slow down the food line and aren’t always hygienic. (I’m looking at you, double-dippers!)

The good news is you can solve all those problems with a bag of Tostitos Scoops.

Pre-fill them with guacamole, and they become convenient and easy to eat. They’re not messy at all!

Like chips and guacamole, pizza is messy and not always a practical appetizer. But, of course, that doesn’t stop people from loving pizza. 

So, use this recipe to make single-serve pizza bombs instead of whole slices. They’re cheesy, herby, and feature buttery crescent roll crusts. 

The recipe calls for pepperoni. However, you can leave that out to make it vegetarian-friendly if you prefer.

Or, go ahead and throw in some chicken or sausage. You can’t go wrong!

If you prefer to work with biscuit dough, use this pizza bomb recipe instead.

The appetizers taste essentially the same, but the recipes are somewhat different.

And, of course, you can make your own biscuits if you’re feeling adventurous.

Here’s a great option if you enjoy sweet and savory appetizers.

Each one features a thick, juicy piece of Polish sausage topped with a slice of sweet and tangy pineapple. 

The sticky sauce and crunchy sesame seeds add more rich flavor and a fun texture.

You’ll love these if you’re a ‘pineapple on pizza’ kind of person. Heck, you’ll probably love them even if you aren’t.

These crostinis combine basil’s freshness with the sweetness of peaches and honey.

There’s also dreamy ricotta cheese and a crusty baguette for good measure.

They’re light, sweet, and tangy treats that will wow the crowd.

The old stereotype of pregnant women loving pickles isn’t always accurate.

But just in case, you should probably whip up some of these tangy roll-ups.

They’re like classic ham and cheese pinwheels, except each has a pickle at its center.

The sour saltiness of the dill pickle adds just the right amount of pizzazz.

I’m not sure there’s a stuffed mushroom recipe that I don’t love. They’re the perfect appetizer in every way. 

They’re small and convenient to eat, but they’re also packed with flavor.

As well as cheesy, garlicky, and surprisingly filling, they’re also low-carb and keto-friendly.   

These fancy appetizers almost look too elegant to eat. Don’t let that stop you from making them, though, because everyone will love them.

The crunchy toasted baguette makes a fabulous base, while the cremini mushrooms and Gruyere give them an earthy, somewhat nutty flavor. 

They’re buttery, rich, and take just 20 minutes to make. 

These may not be the most unique option on the list. But, on the other hand, they are a great last-minute appetizer. 

There’s no cooking involved, and you can pull them together in minutes.

Just add some dressing to a cup, then wash and cut your veggies and arrange them on top.  

They’re fresh, tasty, and healthy! 

These small wraps are always a hit, whether you call them roll-ups or pinwheels.

This one is like an Italian sub, featuring pepperoni, salami, cheese, and lots of veggies.

The Italian seasoning in the cream cheese makes them super flavorful, too. 

They’re a simple, refreshing snack perfect for spring and summer baby showers. 

What if I told you that you could serve taco salad as an appetizer?

You’d probably have all kinds of arguments against it, right?

“It’s too messy! It slows down the line! It’s a lot of work!”

None of that is true of these bite-sized taco cups.

Instead, you’ll stick an entire taco salad into a crunchy wonton. They’re beefy, cheesy, and full of flavor. 

You can also add whatever taco toppings you like best. So despite their small size, they’re entirely customizable. 

These fiery appetizers have everything you love about jalapeño poppers. The only difference is that it’s all stuffed into a crispy wonton wrapper. 

They’re spicy, cheesy, garlicky, and thanks to the bacon, they also have a delightfully salty taste.

Basically, they’re a fun new way to whip up a familiar classic. 

Of course, some people would rather have OG jalapeño poppers – which I totally get! After all, if it ain’t broke, don’t fix it!

Don’t worry; I have a recipe for that, too. Bacon, cheese, garlic…it’s all there.

Plus, it takes only 30 minutes to make them. Win-win.

Is there anything more refreshing than a Caprese salad?

Harness that flavor in a smaller, easier-to-eat package with these salad skewers. 

Each one features fresh basil leaves, mozzarella, and cherry tomatoes. You’ll drizzle it all in a zesty balsamic glaze.

Doing so gives you an invigorating appetizer that everyone will enjoy.

Their garden-fresh flavor and bright colors make them a fast favorite at any event. Plus, you don’t have to do any cooking to make them.

These mini chicken and waffles are more than a mouthful. In fact, you’ll need to assemble them on skewers to keep them from toppling over.

The crunchy fried chicken tastes excellent against the sweetness of the syrupy waffles.

They’re sticky and messy, but they’re also incredibly delectable. 

Sweet-n-savory lil’ smokies are a sure-fire crowd-pleaser at any party. They’re meaty, salty, and loaded with smoky sweetness.

You’ll cook these babies on skewers to keep the bacon in place. Just be sure to leave room between each, so they crisp up on all sides!

As much as I love these snacks, I find them ill-named. For one thing, they don’t use pretzel dough but pizza dough.

So, these are not the soft pretzel bites you’re used to eating. Instead, they’re more like pigs-in-a-blanket.

That said, they’re totally delicious. The salty, buttery crust is undeniably scrumptious with the juicy sausages.

I don’t have many sweet appetizers here, but the few I do have are amazing. And this one is no exception.

It’s a delightful layered kabob treat you’ll want to make again and again.

There are warm, golden-brown biscuits, fresh strawberries, and creamy Cool Whip.

Whether you like strawberry shortcakes or not, you’re sure to enjoy these.

It’s hard to beat coconut shrimp. But once you add pineapple chunks to them, they’re out of this world. 

These appetizers taste like something you’d get at your favorite tropical restaurant. Luckily, you don’t have to fly to Hawaii to enjoy them. 

With fewer than ten ingredients, you can make them yourself at home.

Cheesy, tangy buffalo chicken dip always tastes fantastic, no matter the occasion.

So, whip some up with only a handful of ingredients and five minutes of prep time. 

The slow cooker does all the rest of the work for you!

Serve it with chips, crackers, or even celery stalks! It’s always a crowd-pleaser.

While not the healthiest side dish, mac & cheese is warm and comforting.

Most people fall in love with it during childhood and never grow out of that love. And, to be honest, it’s hard to find a way to improve on such a classic.

Well…other than these incredible fried mac & cheese balls!

These are supremely cheesy and entirely comforting. They’re also crispy on the outside and delightfully creamy on the inside.

You can down the whole thing in just one or two bites – so you’ll want to make extra!

If cooking isn’t your forte, then don’t! No one said tasty appetizers had to be cooked.

Whip up some mini sandwiches instead. Anyone can assemble bread, cheese, and deli meats, right? 

Add some lettuce and mustard, and spread a little cream cheese on the bread. People will love them, and you’ll love how easy they are to make.

Sweet-n-salty, brown sugar-coated bacon wrapped around tender, juicy chicken? Where do I sign up?!

These are phenomenal, and I didn’t even mention all the spices yet!

There’s chili powder, thyme, garlic, and more. It’s a veritable smorgasbord of seasonings! 

These things may be small and straightforward, but they contain a lot of flavor.

Tomato tarts are like teeny-tiny pizzas, only much fresher.

You’ll start with buttery puff pastry dough. To that, you’ll add onions, tomatoes, cheese, parsley, and herbs. 

Each one is fresh, warm, and a little bit addictive. The caramelized onions alone will have you coming back for more.

Coming up with the ideal baby shower appetizer doesn’t have to be a lot of work.

It could be as simple as cutting fruit and sticking it on skewers.

That’s all you’ll do for this one, and I guarantee you that no one will complain.

If you want to add something extra, whip up some homemade fruit dip for serving.

Here’s an even more elaborate option that’s just as simple to pull together. Combine your favorite fruits and veggies with cheeses, crackers, and meats.

It’s still 100% cooking-free and shouldn’t take longer than 10 minutes to prepare.  

And the truly great part about it? It looks like something elaborate and expensive and will impress all your guests.

These are the same silky smooth, tangy deviled eggs you know and love, only there’s an extra bit of oomph thanks to the bacon and garlic.

They’re smoky and insanely good. And you can make two dozen in less than an hour.

These deviled eggs are also delightful, but they have more going on.

You’ll add bacon and roasted garlic to them, too, as well as asparagus and so much more. 

In fact, these might be the most well-seasoned deviled eggs you’ll ever try. They’re also prettier than traditional deviled eggs. (At least, I think so.)

If you’re an avid deviled eggs eater, give them a try. You won’t be disappointed. 

These cool, juicy skewers are sweet, tangy, and fresh. They’re like a sweeter, more refreshing version of the Caprese salad skewers above. 

Fortunately, they’re just as easy to pull together.

Simply arrange the watermelon, feta, and mint leaves on skewers, then drizzle them with balsamic vinegar.  

They’re a decadent, delicious treat.

35 Best Baby Shower Appetizers

Planning a baby shower can be a lot of work, but it’s also super fun. And luckily, these 35 baby shower appetizers should help streamline the process. 


  • Cucumber Smoked Salmon Appetizer

  • Chicken Bouchees (Chicken Puffs)

  • Sweet Potato Appetizer Bites

  • Whipped Goat Cheese and Blueberry Balsamic Crostini

  • Herbed Cream Cheese Cucumber Crackers

  • Southern Cheddar & Herb Cheese Straws

  • Gluten-Free Chip and Guacamole Bites

  • Pepperoni Cheese Pizza Bombs

  • Pepperoni Pizza Bombs

  • Sesame Pineapple Sausage Bites

  • Peach Basil Crostini

  • Pickle, Ham & Cream Cheese Roll-ups

  • Crab Stuffed Mushrooms

  • Mushroom Bruschetta with Gruyere and Thyme

  • Mini Veggie Cups

  • Italian Sub Sandwich Roll-ups

  • Wonton Taco Cups

  • Mini Jalapeno Popper Egg Rolls

  • Jalapeno Poppers with Bacon

  • Caprese Salad Skewers

  • Mini Chicken & Waffles

  • Little Smokies Wrapped in Bacon

  • Easy Soft Pretzel Bites

  • Strawberry Shortcake Kabobs

  • Coconut Pineapple Shrimp Skewers

  • Buffalo Chicken Dip

  • Fried Mac and Cheese Balls

  • Mini Sandwiches

  • Bacon-Wrapped Chicken Bites

  • Oscar Tomato Tarts

  • Fruit Kabobs

  • Fruit and Cheese Platter

  • Bacon & Roasted Garlic Deviled Eggs

  • Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus

  • Watermelon, Feta, and Mint Skewers


  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

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65 Fun Baby Shower Finger Foods I Taste of Home

Whether you're expecting a boy or a girl, you can expect another thing for sure: your friends and family to adore these delicious baby shower finger foods.

1 / 65

My guests peeled rubber getting to the table to munch on these puffs. The tender bites are made with hassle-free refrigerated crescent rolls and a flavorful chicken and cream-cheese filling. —Amber Kimmich, Powhatan, Virginia

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2 / 65

These bite-sized snacks are rich, buttery and full of flavor. You can serve them alone or with a dip.—Mildred Sherrer, Fort Worth, Texas

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3 / 65

Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won’t find in a store-bought bruschetta. —Stephanie Kalina-Metzger, Camp Hill, Pennsylvania

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4 / 65

This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. —Marilyn Edelman, Sabetha, Kansas

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5 / 65

This colorful appetizer is one of my potluck go-tos. My family loves it served either warm or cold. —Mary Ann Dell, Phoenixville, Pennsylvania

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6 / 65

Prepare these easy, cheesy roll-ups several days in advance if desired. Serve with your choice of mild or hot salsa or picante sauce. —Barbara Keith, Faucett, Missouri

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7 / 65

My family is picky, but everyone loves these little bites. I make dozens of them at a time because they’re gone the second I turn my back. —Colleen MacDonald, Port Moody, British Columbia

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8 / 65

There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington

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9 / 65

For a fresh take on fried jalapeno poppers, we stuff chicken, cheeses and jalapenos inside puff pastry, then bake it. —Sally Sibthorpe, Shelby Township, Michigan

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10 / 65

Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

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11 / 65

These fancy-looking appetizers are ideal when entertaining large groups. The cute crunchy cups are stuffed with a cheesy pork sausage filling that kids of all ages enjoy. We keep a few in the freezer so we can easily reheat them for late-night snacking. —Mary Thomas North Lewisburg, Ohio

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12 / 65

As a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach amid a medley of lively flavors. —Nikiko Masumoto, Del Ray, California

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13 / 65

My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee

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14 / 65

This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana

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15 / 65

Here's an impressive-looking dish that's a snap to prepare. Even when my cooking time is limited, I can still serve this delicious crescent wreath. The red pepper and green broccoli add a festive touch. —Marlene Denissen, St. Croix Falls, Wisconsin

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16 / 65

My children like these so much that they ask for them every day for lunch during the summer. Whenever I have leftover chicken or turkey breast, this is a delicious way to use it up. —Patricia Nieh, Portola Valley, California

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17 / 65

I love incorporating new flavors into old classics, and these garlic deviled eggs were a big hit! The garlic can be roasted and the eggs can be hard-boiled up to three days in advance. The egg yolk filling can be made the night before. —Ellen Weaver, Denver, Colorado

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18 / 65

Asparagus makes lovely finger foods, especially wrapped in pastry and tasty filling. Easily assembled, it’s perfect for weeknight noshing or something a little fancier for entertaining. —Linda Hall, Evington, Virginia

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19 / 65

Guests will think you spent hours preparing these cute appetizers, but they’re really easy to assemble, using purchased puff pastry. And the tasty combination of Brie, caramelized onions and caraway is terrific. —Carole Resnick, Cleveland, Ohio

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20 / 65

My mother shared this fabulous recipe with me, and I have shared it with many friends. They are always requesting this tasty appetizer. The flavor explosion is something else. —Stephanie Perenyi, Littleton, Colorado

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21 / 65

I love banh mi sandwiches but wanted to make them a little easier to serve for a party. These skewers are a really fun twist! For easier prep on the day of the party, make the meatballs in advance and freeze them. —Elisabeth Larsen, Pleasant Grove, Utah

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22 / 65

I love this recipe because you can serve it warm or cold. I usually make these stuffed potatoes ahead and serve them chilled with a tzatziki sauce. —Dee Guelcher, Acworth, Georgia

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23 / 65

I created this deep fried mac and cheese recipe for my husband. He describes this recipe as unbelievably delicious because of the crispy deep-fried coating on the outside and the creamy richness on the inside. —Shirley Rickis, The Villages, Florida

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24 / 65

Three kinds of cheese and some curry powder make this cheese log a little more lively than most. Swipe it on your favorite cracker with a drizzle of honey for a sensational snack. —Ethel Johnson, North Saanich, British Columbia

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25 / 65

Pimiento cheese has long been a favorite in our family, so these bite-sized appetizers are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia

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26 / 65

My whole family devours this herby cheese spread—even my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario

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27 / 65

Filled with sausage, sweet pepper and cream cheese, these roll-ups are excellent for unexpected visitors, a cocktail party or a halftime snack. Besides being easy to make, they can be done way ahead and kept in the freezer. All you have to do is pop them into a hot oven! —Cindy Nerat, Menominee, Michigan

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28 / 65

I first made this for an open house three years ago and everybody liked it. It's easy to make and tastes delicious. Cheesecake is popular in these parts—it's fun to have it for an appetizer instead of dessert for a change. —Joanie Elbourn, Gardner, Massachusetts

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29 / 65

Korean wontons (called mandoo) are not hot and spicy like many of the traditional Korean dishes. Filled with inexpensive vegetables and beef, the fried dumplings are very easy to prepare and so tasty!. —Christy Lee, Horsham, Pennsylvania

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30 / 65

Cherry tomatoes may be small, but these are full of amazing flavor. Plus, they add color to any table. —Rev. David Bostedt, Zephyrhills, Florida

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31 / 65

Unless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flatbread will be devoured in less time than it takes to bake. And that's not long! —Suzanne Zick, Maiden, North Carolina

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32 / 65

These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan

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33 / 65

We love to entertain at home and the office. Ham and cheese rolled in tortillas make a quick and easy appetizer that's easy to transport. —Susan Zugehoer, Hebron, Kentucky

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34 / 65

Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario

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35 / 65

My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey

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36 / 65

I came across this recipe years ago. Everyone who tries these little toasts absolutely loves them. The pesto is easy to find in the grocery store, and it blends beautifully with the tangy, creamy goat cheese. —Jennifer Kunz, Troy, Michigan

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37 / 65

Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic vinegar and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

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38 / 65

If you love sweet red, yellow and orange peppers, pair them with fresh mint for a cold kitchen appetizer. Marinate for up to one hour before assembling. —Noelle Myers, Grand Forks, North Dakota

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39 / 65

I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. —Lynn Scully, Rancho Santa Fe, California

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40 / 65

This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d’oeuvre recipe that goes well with many different main dishes. —Lisa Kane, Milwaukee, Wisconsin

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41 / 65

Fancy-looking and filling, these sensational appetizers are a lot easier to make than they look. With just a few ingredients and our easy directions, it'll be a snap! —Kaitlyn Benito, Everett, Washington

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42 / 65

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet goes together so easily. —Amy Gaisford, Salt Lake City, Utah

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43 / 65

This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious—and easy! —Laurie Casper, Coraopolis, Pennsylvania

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44 / 65

For a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida

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45 / 65

These tasty little bites go over well with kids. They're also delicious with soups or as party appetizers. —Mrs. Marvin Buffington, Burlington, Iowa

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46 / 65

For a light bite, I created these pretty appetizers. I really like asparagus, so I’m always trying it in different things. This is a delicious twist on traditional bruschetta. —Elaine Sweet, Dallas, Texas

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47 / 65

This recipe is just like any other Asian wrap but with more flavor, a healthy twist and the convenience of a slow cooker. Instead of ordering Chinese, try making these yourself. —Melissa Hansen, Ellison Bay, Wisconsin

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48 / 65

I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That’s how you spread holiday cheer. —Margee Berry, White Salmon, Washington

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49 / 65

It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the kalamata olives, so even if you shy away from kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California

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50 / 65

Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. —Maria Regakis, Somerville, Massachusetts

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51 / 65

I made a healthier spin on my favorite celebrity chef’s recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

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52 / 65

I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. —Kathleen Farrell, Rochester, New York

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53 / 65

I call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. —Kathy Morgan, Temecula, California

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54 / 65

These finger sandwiches are filling enough to satisfy hearty appetites. I've served the fun little stacks at every event, including holiday gatherings, showers and tailgate parties. —Kelly Williams, Forked River, New Jersey

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55 / 65

This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas

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56 / 65

It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf these cream cheese pinwheels down. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, Kentucky

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57 / 65

Simple ingredients—in fact you probably have most if not all in your kitchen— are used to create a fantastic, but different appetizer. —Meta West, Abilene, Kansas

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58 / 65

Basil mayonnaise is the secret to these tasty little sandwiches. Keep any extra mayo in the fridge to spread on other sandwiches, stir into egg salad or layer on pizza crust before topping it with other ingredients. —Lara Pennell, Mauldin, South Carolina

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59 / 65

You won't believe the compliments you'll receive when you greet guests with these warm appetizers. Every crispy bite offers the savory tastes of feta cheese, tomatoes, basil and garlic. They're terrific for holiday parties or most any gathering. —Stacey Rinehart, Eugene, Oregon

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60 / 65

You won't be able to eat just one of these mini quiches. Filled with savory sausage, Swiss cheese and a dash of cayenne, the mouthwatering morsels will disappear fast from the breakfast or buffet table. —Dawn Stitt, Hesperia, Michigan

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61 / 65

Brussels sprouts for a snack? Oh, yes. Combine these roasted goodies with cheese for the ultimate toast topper. —Athena Russell, Greenville, South Carolina

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62 / 65

I sandwich full-flavored meats, cheeses and veggies between layers of flaky crescent dough for this sensational treat. We like to have marinara sauce on hand for dipping. —Amy Bell, Arlington, Tennessee

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63 / 65

This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. —Brittany Allyn, Mesa, Arizona

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64 / 65

These delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. —Karen Kuebler, Dallas, Texas

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Every bite of this cheesy dip delivers tons of flavor. I have been asked over and over again for the recipe. It's so easy to make and a great appetizer for any time of year. —Maggie McDermott, Central Square, New York

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Originally Published: August 15, 2019

Annamarie Higley

Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.

What are the products for brunch?

Brunch products and meals

  • Avocado toast.
  • Bacon.
  • Bagel - In New York City, "bagel brunch" was popular around 1900. The bagel brunch consists of a bagel with lox, cream cheese, capers, tomatoes and red onions.
  • Bagel and cream cheese.
  • Cookies.
  • Cookies and gravy.
  • Blitz.
  • nine0007 Bread and toast with butter and jam.

Besides, what can you do instead of baby shower games?

12 awesome baby shower activities and ideas that aren't games

  • Diaper prank. Via …
  • Bring a book instead of a greeting card. Via …
  • Supportive diaper messages. …
  • Start a guest book as a keepsake…
  • The first lesson in the alphabet of the child. …
  • Overalls making station. …
  • Cards of advice and wishes. …
  • Polaroid photo booth.

Second, how do you create a brunch menu?

Create your own brunch menu. Brunch combines the best flavors of breakfast and lunch. We recommend choosing egg dish , something hearty or savory, something sweet, something fresh and something for dessert. Coffee, tea and a signature cocktail or non-alcoholic cocktail round off the brunch. nine0005

Also, what do you serve for the brunch buffet? Snacks and light snacks are ideal for the brunch buffet.

  • Festive Vegetarian Pizza Wreath.
  • Baba Ganush (Eggplant Hummus)
  • Bacon and asparagus spirals.
  • Cheese and sausage advice.
  • Ham, egg and potato cheese casserole for breakfast.
  • Recipe for eggs Benedict in 10 minutes. nine0008
  • Ham with mushrooms and cheese pie.
  • Amish pancakes.

So what is the most popular brunch dish?

Our 20 Most Popular Brunch Recipes

  1. The Absolute Best French Toast Casserole. …
  2. Light oat pancakes. …
  3. Southern butter rolls. …
  4. Authentic southern style. …
  5. nine0007 The lightest Migas.
  6. Ultra-moist banana bread with chocolate chips. …
  7. Old-fashioned buttermilk donuts. …
  8. Donut Bread.

How can I make my baby shower more fun?

Here are some tips and tricks on how to really have fun in your own soul.

  1. Do it together. …
  2. Get a separate one for friends and relatives. …
  3. nine0007 To do this three hours is the maximum. …
  4. Serve plenty of alcohol. …
  5. Make an anonymous advice box marked "unsolicited advice"...
  6. Choose a comfortable seat. …
  7. Buy yourself a new outfit for the occasion.


Who traditionally runs a baby shower?

Close friends, cousins, aunts, daughters-in-law and co-workers of the mother-to-be have traditionally been suitable parties for a baby shower. nine0005

Is it rude to write down an invitation to a baby shower?

The main rule you need to know? Do not include your children's party registry on the invitation. … If not, according to Emily Post, it is considered acceptable baby shower invitation etiquette to include registry information in a separate attachment. Many retailers will provide registration cards for this in-store use.

What is the perfect brunch menu?

Here are some of the best recipes I've found to give your brunch planning a little edge.

  • Frittata with asparagus, tomatoes and goat cheese.
  • Waffles with egg and cheese.
  • Sweet potato muffins.
  • Breakfast Enchilada Casserole.
  • Blueberry baked French toast.
  • Pull Apart Muffins Cinnamon Roll French Toast.
  • Banana bread. nine0008

How do you spend your brunch buffet?

Here are some basic tips for a brunch menu that everyone will love:

  1. Organize a buffet so your guests can serve themselves. …
  2. Offer a variety of dishes and give your guests a wide choice. …
  3. Serve egg dishes that don't require last-minute cooking.
  4. Place a colorful fruit tray to add visual interest to the table. nine0008

How to have an inexpensive brunch?

14 Brunch Tips on a Budget

  1. Cook all your eggs. Thinkstock. …
  2. Implement BYOB. Serving cocktails at brunch is obviously an easy way to quickly increase the cost of hosting. …
  3. Complete the table. …
  4. Fried French toast. …
  5. Frittatas and omelettes. …
  6. Frozen fruit compote. … nine0008
  7. Infused water. …
  8. Prepare cocktails ahead of time.

What to serve for summer brunch?

These options (some of which have future potential!) are easy to put together, but they seem so whimsical.

  • Orange Strawberry Muffins.
  • Banana Foster French Toast Kebabs.
  • Strawberry buns with cream cheese.
  • The most lemony of lemon muffins. nine0008
  • Mini pancake tacos.
  • French toast casserole with orange and maple.

What to serve for Sunday brunch?

Here are some of the best recipes I've found to give your brunch planning a little edge.

  • Frittata with asparagus, tomatoes and goat cheese.
  • Waffles with egg and cheese.
  • Sweet potato muffins.
  • Breakfast Enchilada Casserole. nine0008
  • Blueberry baked French toast.
  • Pull Apart Muffins Cinnamon Roll French Toast.
  • Banana bread.

What will you wear to a trendy brunch?

What to Wear to Brunch Tips

  • Aim for a chic yet casual aesthetic.
  • Dress for the season: light, airy cuts in summer and cozy knits in winter.
  • For casual brunch, wear jeans with a T-shirt or sweater, sneakers and stylish accessories. nine0008

Is breakfast healthy?

These are just a few reasons why this is the most important meal of the day. Many studies have linked eating breakfast to good health, including better memory and concentration, lower levels of "bad" LDL cholesterol, and lower chances of getting diabetes, heart disease, and being overweight.

What is the best day for a baby shower?

Best baby shower day of the week

Most people prefer weekends because they have less busy schedules and can be present. Saturday or Sunday are ideal days for a baby shower.

What food do you serve for baby shower?

Whether you're planning on eating just appetizers or a whole menu at your baby shower, here are some savory meal ideas:

  • Raw Meal. …
  • Cheese plate. …
  • Olives and pickles. … nine0008
  • Swedish meatballs. …
  • Chicken satay. …
  • Egg or spring rolls. …
  • Vegetarian sushi. …
  • Seasoned eggs.

What is the best time of day for a baby shower?

When is the best time to have a Baby Shower? Most children's parties start around 1–2 o'clock and last from 2 to 4 hours. This is a good time because you have time to prepare for the party without rushing. The mother may have enough time to rest and then prepare for the shower. nine0005

Can a mother arrange a baby shower for her daughter?

Yes, that's perfectly etiquette for a mom throwing a baby shower for her pregnant daughter. The rules of etiquette have changed a lot and as far as the rules of etiquette are concerned, the only person who is not allowed to host a baby shower is the mother-to-be.

What is the best time of day for a baby shower?

The best time of the day for a baby shower is around lunch time, but in recent years I have witnessed people having a baby shower at different times of the day. Some women prefer a few hours before dinner so that they have enough time to celebrate and enjoy the party. But others prefer to take in the afternoon. nine0005

Who has to pay for the baby shower?

The hostess traditionally pays for the baby shower and related expenses. However, the hostess can share the responsibility and costs by asking a few close family members or friends to attend the event. This helps cut down on overall costs and eases some of the financial obligations of hosting a baby shower.

How far in advance should invitations to a children's party be sent out? nine0128

Answer: Send out invitations to a children's party four to six weeks in advance. If a baby shower is scheduled for the mother-to-be's sixth or seventh month of pregnancy, you will send invitations to the baby in her fifth month of pregnancy.

Do fathers visit children's souls?

While traditional baby showers are all female, co-ed baby showers are becoming more and more common. However, if you want to throw a traditional baby shower and the dad-to-be is still present, that's perfectly acceptable and appropriate, as most dads-to-be will want to thank the guests before leaving. nine0005

Editors. 15 - Last update. 6 days ago – Authors. 3

food as punishment and consolation in Carroll, Dickens and Jane Austen • Episode transcript • Arzamas

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CourseA Food Journey Through LiteratureAudiolecturesMaterials

Why molasses is scary, why Christmas pudding smells like laundry, and why we need to know who has dinner when nine0005

Author Alexandra Borisenko

English cuisine has a bad reputation - in my opinion, completely undeserved, but well-established. However, the English cannot be denied an interest in food, and this lively interest is characteristic of all English literature. We don’t just find out how and what the characters ate, food often turns out to be a way to express yourself, climb the social ladder, console someone, and humiliate someone. Sometimes food even acts as an instrument of repression. nine0005 Crazy tea party. Illustration by John Tenniel. 1890 British Library

In Lewis Carroll's fairy tale "Alice in Wonderland", the main character Alice comes to the Crazy Tea Party, where one of the characters, Sonya the mouse, begins to tell her a story about three sisters who lived in a well. And of course, the first question Alice asks is: “What did they eat?” The question is typical for an English girl. Sonya's answer sounds very different in different translations. Here is Nina Demurova's translation:

“What did they eat? Alice asked. She was always interested in what people eat and drink.
"Kisel," Sonya answered after a little thought.
- All the time one jelly? It’s impossible,” Alice objected softly. “They would then get sick.
“They got sick,” said Sonya. - And very seriously.
- But why? Alice asked the Dormouse, pretending not to have heard the Hatter's last remark.
“Because they were jelly young ladies.” nine0005

In the translation of Boris Zakhoder, the answer is different:

"Sonya thought for a long time - probably a whole minute - and then said:
- Syrup.
- What do you! It can't be," Alice protested timidly, "they would get sick!
- So it was, - said Sonya, - they fell ill, and how! Their life was not sweet! That's what they were all called: Poor Syrups!"

Translated by Leonid Yakhnin:


"Sonya was silent for a minute or even two and held out:
— They ate jelly.
— Only jelly? Alice exclaimed. - So you can get sick!
- They were sick. Everything is HARDER and HARDER. And all of them were very JELLY,” Sonya sighed.

Where do these discrepancies come from - jelly, syrup, jelly? What's in the original? In the original, the situation is even worse: the sisters are doomed to eat molasses - in English treacle. Strictly speaking, this is also a syrup, but very thick and sweet. This is not just a pun, but also a joke for your own. Under word treacle Carroll was referring to a very specific well at St. Margaret's Church in the village of Binsey, near Oxford itself. According to legend, the well appeared in this place in response to the prayer of St. Fridesvida - this is the patroness of Oxford, a real historical character, with whom many legends are associated. Fridesvida was pursued by King Ethelbald. According to another version of the legend, Fridesvida was pursued by another king, Algar, who wanted to forcefully marry her. For what he was punished - he went blind. Fridesvida took pity on him, and in answer to her prayer, he hammered in a key, from which a well later formed. They named it Treacle Well. One of the 9 values0345 treacle, now obsolete, "antidote, potion, medicine". This is how Carroll came up with a pun: Treacle Well is both a healing well and a well with molasses.

How to read Alice in Wonderland

And is it possible to solve the riddles of one of the most unusual books of the 19th century

Lewis Carroll's diary

I must say that Carroll himself (or, rather, Charles Lutwidge Dodgson - this is his real name) was very attentive to food. He taught mathematics at Christ Church College, Oxford, and lived there - at that time, many teachers lived in the college, and they all dined together at a large table in the refectory. The colleges had very good food, and Christ Church was one of the richest colleges: you can still see the old kitchen with three huge hearths where meat was cooked for students and teachers. Teachers could also invite guests to their rooms, and Carroll was very fond of inviting guests. As a methodical - to a certain madness - person, each time he wrote down everything they ate, so that next time they would not serve the same thing. Or if the guest really liked something, on the contrary, to treat him to it again. nine0005

There is a character in Alice Through the Looking-Glass, the White Knight, who all the time says: "This is my own invention" - such an ironic self-portrait. Carroll was a great innovator. And for his dinners, he invented a new way of seating guests. In those days, the seating of guests was a very serious event: the husband and wife never sat side by side, each man had to lead the lady to the table according to a certain schedule. Usually it was done like this: they put cards with names on the table, and the owner told each gentleman which lady he was taking to the table. Carroll figured out how to rationalize this. He gave each guest a seating plan with the designation of couples who go to the table together. Here is how Carroll described the advantages of the method he invented:

"1. The host does not have to go around all the guests and tell each gentleman which lady he is taking to the table.
2. It helps to avoid clutter in the dining room (the system with names on plates only adds to the confusion).
3. Those sitting at the table know the names of other guests. This is often very helpful.
4. Surviving cards will help to keep company for other dinner parties by observing which of the guests communicate harmoniously with each other. nine0005

A very methodical approach indeed.

But back to molasses. The word sounded ominous to an English child. The fact is that sulfur ( brimstone ) since the 17th century was considered a universal healing agent, and children were given sulfur mixed with molasses to improve their health and at the same time punish them. This idea - to combine punishment with benefit - was very popular in the Victorian era. Another example is a special posture stick, mainly for girls. She was thrust under her arms to her shoulder blades. It was painful and uncomfortable, but at the same time taught humility and straightened one's posture. Just like with gray and molasses: it is useful and educates at the same time. Of course, English literature touches upon this sad subject more than once. In Dickens' novel The Life and Adventures of Nicholas Nickleby, the children in the terrible Squeers School are given just sulfur and molasses. And Mr Squeers' wife explains the custom thus:0005

“They get sulfur and molasses partly because if you don’t give them something like medicine they will always get sick and you won’t get any trouble with them, but also because it spoils their appetite and is cheaper than breakfast and dinner . Therefore, it is for their benefit and for our benefit, and, therefore, everything is in order.

Illustration by George Cruikshank for The Life and Adventures of Nicholas Nickleby. 1839 Wikimedia Commons

This potion was disgusting to such an extent that there was a real riot in the school, which Dickens describes with pleasure. When Mrs. Squeers enters with a bowl of sulfur and molasses and a spoon with which she bestows this medicine on everyone, the students attack her and force her to eat the molasses herself:

“Before the worthy lady had time to come to her senses and resist, a crowd of tormentors had already forced her to her knees and forced her to swallow a full spoonful of a disgusting mixture, which turned out to be more piquant than usual, thanks to the fact that young Wackford’s head was dipped into a bowl ...” Transl. Alexandra Krivtsova. nine0005

Here is a rather brutal description. It is clear that Dickens is completely on the side of the students, because already in the days of Carroll and Dickens in the 19th century, treatment with sulfur and molasses was generally considered outdated, and punishment was cruel.

But, despite the condemnation, we meet with sulfur and molasses in the literature of the twentieth century. In Pamela Travers' book Mary Poppins, at some point, the old governess of Mr. Banks, the father of the children, appears. She sees that the children are completely dissolute, not like in her time, when children should have been seen, but not heard. And the first thing she suggests doing is feeding them sulfur and molasses so that they obey better. And we immediately understand that Miss Andrew is a negative character, because not a single positive character in the 19th century, and even more so in the 20th century, will feed sulfur and molasses to children. nine0005 Oliver Twist asks for more. Drawing by George Cruikshank. 1838 British Library

The most famous scene in Dickens' Oliver Twist is also about bad food and rebellion, resistance. This scene takes place in a workhouse. These were places where beggars were forcibly placed and given very meager food, and for this they worked hard and lived in humiliating conditions. The beggars were very afraid to get into the workhouse, but many pillars of Victorian society believed that, again, here benefits and punishment are combined: on the one hand, these people are given shelter and food, and on the other hand, these shelters and food are such that it's not good to be poor. Dickens played a very big role in making society feel bad about workhouses. Perhaps the most striking workhouse scene in all of British literature is the episode when little Oliver Twist asks for more. And in the workhouse, the boys are given not even liquid porridge, but a brew - quite a bit three times a day, and nothing more. One of the boys is already thinking about eating his roommate because he is very hungry. And suddenly Oliver asks for more. It's described like this:

“He was just a child, fell into despair from hunger and became reckless from grief. He got up from the table and, going up to the warder with a bowl and a spoon in his hand, said, a little frightened by his insolence:
— Excuse me, sir, I want more.
The overseer was a robust, healthy man, but he turned very pale. Stunned with amazement, he looked at the little rebel for a few seconds, and then, looking for support, leaned against the cauldron. The assistants were dumb with surprise, the boys with fear. nine0358 “What is it?..” the warden finally said in a weak voice.
“Excuse me, sir,” Oliver repeated, “I want more.”
The warden hit Oliver on the head with a ladle, grabbed his hands tightly and yelled, calling for a beadle Beadle - warden. Per. Alexandra Krivtsova..

And then another gentleman from the abbots of this workhouse says that the boy will definitely end his days on the gallows, since criminal tendencies are already visible in him. nine0005

From Oliver Twist to Batman: Orphans in World Literature

What do the heroes of Dickens, Chekhov and Rowling have in common, except for a difficult childhood

Dickens knew how and loved to describe a wide variety of foods - we know surprisingly much about how his characters ate. We have already seen that his food can be a punishment, the personification of cruelty and heartlessness. But with the same skill, he describes food that speaks of the comfort of a home and love. Moreover, these are not necessarily luxurious dishes and gourmet delicacies - on the contrary, Dickens usually describes a luxurious table ironically, as a rule, not the most pleasant characters are sitting at it. And good people in Dickens eat simple food and get great pleasure from it. He knows how to describe bread and butter as the food of the gods, and he does it often. For example, David Copperfield, the hero of the largely autobiographical novel The Life and Adventures of David Copperfield, cooks toast every night for his grandmother. nine0005

“Then, according to the once-for-all routine, from which not the slightest deviation was allowed, I prepared for her a glass of hot white wine with water and long, thin toasts. After all these ceremonies, we were left alone; grandmother sat across from her, sipping her drink, dipping her toast in it before putting them in her mouth, and looked at me benevolently from under the frills of her bonnet.

nine0002 In another novel, "Great Expectations", Mr. Wemmick, a very charming character who loves his father terribly, calls his father "an aged parent" and cuts his bread into pieces, also spreading butter - a very touching, cozy scene.

Mr. Micawber. Painting by Edward Sherard Kennedy. 1873 Charles Dickens Museum, London

Dickens so often describes the feast, which consists of bread and butter and sometimes cheese, because he himself knew poverty and starved in childhood. His father did not know how to live within his means and ended up in a debtor's prison, it was a very difficult period in the life of the family. In the novel David Copperfield, Dickens has a character, Mr. Micawber, who is based on his father. This character finds himself in difficult situations all the time and, in complete desperation, is already preparing to part with his life, but immediately consoles himself if he eats deliciously. These are always hilarious and touching scenes, because, despite all of Mr. Micawber's shortcomings, Dickens obviously likes him a lot. Here is another quote:

“In order to distract Mr. Micawber from this gloomy topic  From the topic of lack of money., I said that I was entrusting him with the duty to prepare a bowl of punch, and led him to the lemons. His despondency—not to say despair—vanished instantly. I did not see anyone who enjoyed the aromas of lemon peel and sugar, the smell of burning rum and boiling water, as Mr. Micawber enjoyed that day. It was nice to see his face, shining in a light cloud of odorous fumes, when he mixed, shook, tasted ... It seemed as if he was not preparing punch, but ensuring the well-being of his family and all his most distant descendants ”Trans. Alexandra Krivtsova and Evgenia Lanna..

A very special place in the work of Dickens is occupied by the Christmas theme. It is believed that English Christmas as we know and love it owes its existence to three people. The first is Prince Albert, the husband of Queen Victoria, who brought the German tradition of celebrating Christmas from Germany. Christmas trees appeared in the palace, and then in other English houses, they began to be decorated with balls, sweets, nuts. The second is Henry Cole, the man who invented the Christmas card (before that, there were no Christmas cards). And Dickens, who wrote Christmas stories and created the spirit of Christmas in them - familial, conciliatory, when everyone gets together, everyone forgives each other, everything ends well. Another person is often mentioned in this series - Tom Smith, who invented Christmas crackers .. And Of course, in these stories, people constantly eat special Christmas food. Here is how Dickens describes the appearance of the Christmas pudding:0005

"Attention! Steam poured into the room! This pudding was taken out of the cauldron. It smelled like during washing! This is from a wet wipe. Now it smells like near a tavern, when there is a pastry shop nearby, and a laundress lives in the neighboring house! Well, of course - bring the pudding!
And then Mrs. Cratchit appears, flushed, out of breath, but with a proud smile on her face and with a pudding on a dish so unusually hard and strong that it is most like a pockmarked cannonball. The pudding is engulfed on all sides in flames from burning rum and adorned with a Christmas holly branch stuck in its very top. Tatyana Ozerskaya..

Mrs. Cratchit is bringing out the pudding. Illustration by Charles Edmund Brock for A Christmas Carol. 1905

The reader, who is far from English life, does not understand much. It can be assumed that pudding is some kind of sweet pastry. But why should sweet pastries smell like a laundress, a cauldron, where do wet napkins come from?

The fact is that the pudding, as a rule, was not brought in immediately after it was cooked - it was defended, and for a very long time. On the 25th Sunday after Pentecost, the last before Advent  The number of weeks between Pentecost (Trinity) and Advent, the pre-Christmas period in the Catholic tradition, may vary, since the date of the Trinity changes every year. that you can start making pudding for Christmas. This Sunday is called Pudding Sunday, you can also call it Mixing - Stir-up Sunday   The name Stir-up Sunday does not refer to the culinary stir up ("knead"), but to the beginning of the prayer read on this day: "Stir up, we beseech thee ...".

So, the pudding begins to be prepared more than three weeks before Christmas, the finished dish is left to ripen in a dark cool place and fed with rum. How is pudding made? It is really not baked, but boiled. Here it is necessary to make a reservation that a lot of different things are called pudding in England: there is rice pudding, which has nothing to do with Christmas pudding, there are meat puddings that are baked, but Christmas pudding, or raisin pudding, is also called plum pudding., boiled. It is boiled in a rag in a cauldron or in a saucepan for about six hours. I say this with such confidence because when my students and I were compiling an anthology of a Victorian detective story, we prepared it according to all the rules. nine0005 Making pudding. England, 19th century © Universal Images Group via Getty Images

Why can pudding last so long? Because it includes, firstly, quite a lot of alcohol, in which raisins and candied fruits are soaked, and secondly, a very important ingredient, which in English is called the word suet, and in Russian it is beef kidney fat. It sounds unappetizing, but in fact it is a white, odorless and tasteless substance that plays the same role in baking as margarine and is an ideal preservative. A pudding that contains beef kidney fat and alcohol-soaked dried fruit can last for months. As well as the pieces of wedding cakes that were sent to those who could not attend the wedding - sometimes they received them after a month, and they could be eaten. What’s more, a piece of Queen Victoria’s wedding cake has survived and was recently sold at auction. nine0005

Celtic flower pudding

Recipe from a 1723 cookbook

Of course, not all English authors revel in the description of food as much as Dickens. With Jane Austen, we see a completely different picture - her conversation about food is almost never an author's speech. If Dickens enjoys punch with Mr. Micawber and thin toast with Betsey Trotwood, Jane Austen only shows how her characters talk or write about food. And, say, in the novel "Emma" the father of the heroine is obsessed with the idea of ​​the harm of almost any food - it is harmful to have dinner, it is harmful to eat canned food, while he himself eats something very dietary. And, on the one hand, he is a very hospitable person (he wants to feed his guests), on the other hand, he is afraid that the guests might get sick. That's why he talks to them like this:

“—Miss Bates, I would recommend that you try an egg. There can be no great harm from a soft-boiled egg. <...> Yes, don't be afraid - you see how small they are - one small testicle, it doesn't matter. Miss Bates, if you'll excuse me, Emma will cut you a piece of sweet cake - a very tiny one. We bake pies only with fresh apples, you can not be afraid. Everything that is prepared for the future is unhealthy. Cream? I do not advise. Mrs. Goddard, half a glass of wine - what do you say? Less than half, and the rest topped up with water? I believe that your health will not suffer from such a smallness ", Trans. Maria Kan..

This is the speech of a cute but comical character. Sometimes, in Jane Austen, negative characters talk about food, while positive characters, especially heroines, never talk about food. Maggie Lane, author of Jane Austen's food book, notes that in her letters she writes about food in great detail and with pleasure. In those days, the women in the family of a priest - and she was the daughter of a priest - were well versed in the household, knew the recipes and exchanged them.

nine0127 Martha Lloyd's Cookbook
Jane Austen's House

Moreover, Martha Lloyd's recipe book, a close friend of the family, lived for some time with Jane, her mother and sister, and thanks to this book we know exactly what Jane ate Austin. Her mother added her own recipes to Martha Lloyd's book, there is even a pudding recipe in verse. However, Jane Austen draws a line here: she writes about food in her letters and juvenile writings, but in more mature writings she leaves this topic to comic and negative characters. nine0005

Lecture “Jane Austen. "Pride and Prejudice"

Why Jane Austen in her novel was so carried away by the theme of vision and optics

Another important aspect of the appearance of food in the English novel is its social significance. And there is no equal to Elizabeth Gaskell. This writer, unfortunately, is less known to the Russian reader than Dickens, or Carroll, or Jane Austen, but her works are often filmed. Gaskell pays great attention to the social symbolism of food. nine0005

In the 19th century, aristocrats, the middle class, workers, farmers all ate very differently, and not only what people ate, but also the time of eating differed. Because of this, English translators have a very special problem - how to deal with the word "lunch". It would seem that any dictionary will tell you that dinner is "lunch". But in Russian, the word "lunch" basically means a meal that takes place in the middle of the day. At the same time, this is usually the most dense meal of the day, but the main emphasis is on time. And in English dinner is just the main meal.

By the 19th century, the time for eating between the common people and the aristocrats had completely diverged: the aristocrats got up late, their lunch moved further and further, and in the end they began to dine at seven or eight in the evening. Due to the fact that lunch became so late, in particular, what we know as f ive o'clock, tea at five o'clock appeared - you had to somehow survive until the evening. Aristocrats got up late, had breakfast, then they had lunch ( luncheon ), then tea, and then lunch. People who worked, not necessarily even workers or farmers, but, for example, rural doctors, got up early, by two o'clock they were already very hungry and dined at that time. Social stratification made people who wanted to appear higher in status than they were, painfully perceive their own customs and try to change them.

Gaskell writes a lot about this. The heroine of one of her novels, Wives and Daughters, Mrs. Gibson was a governess in an aristocratic family, and then married a rural doctor. Already in a new status, she visits her former owners at twelve o'clock in the afternoon or at the hour when lunch is served. The Lord, the owner of the house, understands that she has risen early and is probably already hungry, and invites her to eat something more substantial. The heroine, Mrs. Gibson, is terribly offended by this. She says: “What are you, my lord - I never eat meat in the middle of the day, I don’t get a piece in my throat at lunch!” In fact, she is sitting terribly hungry, but it is important for her to show that she is already an important lady - she does not dine early, she is already almost an aristocrat. And when Mrs. Gibson invites guests to her place - and the doctor is visited by people of a rather high social class whom he treats - she tries to force the cook, firstly, to serve a late dinner and, secondly, to cook French food, which she considers more refined. Mrs. Gibson's husband prefers bread and cheese, the simplest food you can eat in a country pub. He, like Dickens and his heroes, is very attached to this food. And Mrs. Gibson thinks it's terribly vulgar and you should eat something French. The feelings of the cook, whom Mrs. Gibson tries to get to cook French, are described as follows:0005

“Then the cook, who had also served in the house for many years, left... She didn't like the fuss with late dinners. In addition, she was a member of the Methodist church and, out of religious convictions, flatly refused to cook according to Mrs. Gibson's new French recipes. “It’s not godlike!” she declared. The Bible says a lot about food: and the sheep are cooked there, that is, lamb, and wine, and bread with milk, and raisins, and figs, and fattened calves, and beef tenderloin, fried to glory, and the like. But not only is it against conscience to cook pork and bake pies with yeast with it, but now it’s also good to cook blasphemous dishes in the fashion of the papists. No, she's had enough! So, the cook left after Betty, and Mr. Gibson now had to satisfy his healthy English appetite with poorly cooked omelettes, rissoles  Rissoli — egg-shaped meat pies, deep fried with vol-au-vents, croquettes, timbales  Timbales — are edible dough bases in which any dishes were laid out — from meat to desserts. On the one hand, the dough absorbed excess fat or sauce, on the other hand, timbales were used simply for beauty, and he never once could understand what exactly he was being served. Anna Gaidenko..

We see that not only the French have always mocked English food, but the English have also mocked French food. The incomprehensibility of the dishes, their composition is emphasized by the fact that they are all named with incomprehensible French words. And, of course, this is all written with great irony. nine0005 Illustration from Mrs Beeton's book Housekeeping. England, 1860s S. O. Beeton Publishing

Speaking of food in English literature, one cannot fail to mention Mrs Beeton, the author of the era's most famous cookbook. Her Book of Household Management, which can be translated as Household Management, was first published in 1861. And it is interesting that the first edition of the book by Elena Molokhovets "A Gift to Young Housewives" was published in the same year - such, apparently, was the spirit of the times, which required detailed instructions. The Book of Household Management is a very curious document of the era, because Mrs Beeton doesn't just give recipes. She describes what a hostess should be like: how to make small talk, how to treat servants. She compares the hostess to the commander of the army. This wonderful set of rules has been reprinted and changed many times, and one might get the impression that Mrs. Beeton was a matron who endlessly rewrote the book, drawing on her experience. In fact, she died when she was not 30 years old. She did know a thing or two about housekeeping, as she was the eldest in a family with 21 children. Therefore, she certainly received her share of childcare and household management. nine0005

Her book is very important and useful for the translator, because dinner is not the only thing we stumble over: there are a lot of dishes about which it is not entirely clear what it is. And the translator can always rely on Mrs. Beeton, can read the recipe and understand how everything was arranged. In Soviet times, the attitude to food descriptions was something like that of Jane Austen: it was somewhat indecent to be too interested in them, and translators often simply replaced an incomprehensible name with an understandable one. But now the interest in food has become fashionable, and translators should be more careful, because their readers, like Alice, want to get an accurate answer to the question "What did they eat?". After all, this question is the most important thing for English literature: “trifles, the matter of life” they don’t talk about pies. nine0005

Boris Trofimov: "A nutrient medium is very important for art"

Balloon jumps, demobilization drawings on dials, design of Olympic pictograms, practice on a collective farm, as well as games of rasshibets, wall and "cross and sleepers". Today on Arzamas is a film in which graphic designer Boris Trofimov talks about his service in the Airborne Forces, the school of Russian design, and what distinguishes an artist from a craftsman

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