The Saturday Sip: April 1, 2023
Your etiquette tip, quote and an Emily Post Cookbook recipe to start your weekend off right!
The Tip
Spit often, especially when walking on a busy sidewalk.
APRIL FOOLS! Here’s your real tip of the week:
In America, when issuing a casual “Cheers” at the table, we may clink glasses with those seated directly around us. Often glasses are simply raised to those too far away to exchange a clink. If a particular custom is being observed, it’s nice for the host to announce this, “We must all make eye contact or it’s bad luck!” Of course, if you are ever unsure, follow your host’s lead by watching what they do in the moment.
The Recipes
Stuffed Spanish onions sound like a decadent dish to us!
Emily Post’s Cookbook, 1951, pg. 196
Stuffed Spanish Onions
Time: 1 hour 10 minutes
Serves: 4
Ingredients
4 large [Spanish] onions
1/2 cup chopped cooked ham
6 tbs. bread crumbs
1 tbs. butter
1/2 tsp[.] salt
1/8 tsp. pepper
1/4 cup cream
1 cup beef stock
Directions
Peel carefully 4 large Spanish onions and parboil for 10 minutes. When cool enough to handle, cut a thick slice from [the] stem end and scoop out about half the pulp. Mix ham, breadcrumbs, butter, seasoning, and half the cream together. If [the] mixture seems too dry and the crumbs can absorb more cream, add part of all of what is left. Stuff onions, place in a baking dish, and pour the beef stock over and around them. Bake for 40 to 45 minutes in a 375℉. oven.
The Quote
This a good quote for a day that’s theme is pranking.
SIGNED COPIES AVAILABLE
If you’d like a signed copy of our latest edition, Emily Post’s Etiquette - The Centennial Edition, now’s the time! You can order your copy(s) through our favorite independent Vermont bookstore, Bridgeside Books, by clicking the button. This book makes a wonderful gift to celebrate an engagement, it can be given to welcome bridal attendants to be in your bridal party, or as a graduation gift!
That’s it for the Saturday Sip, thank you for spending a little bit of your day with us! We hope you’re feeling inspired and ready for the weekend if this is the start of yours. We’d love to know if you tried Emily’s recipe, feel free to tell us in the comments, and don’t forget to keep an eye out for Monday’s podcast episode + Etiquette Extra and the bonus question of the week for Community Members.
Until then! Take care,
Lizzie and Dan
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