The Saturday Sip: February 10th, 2023
Your etiquette tip, quote and an Emily Post Cookbook recipe to start your weekend off right!
The Tip
Opening your mouth when there is food in it, has never been considered polite unless this is physically the only way you can eat, in which case it is perfectly acceptable. It is one of the first table manners we teach children. Whether talking with your mouth full or chewing with your mouth open, it is the deal-breaker of table manners. Managers, clients, first dates, friends, and family have written to Emily Post saying that this one behavior can be what sets a bad impression, creates memorably unpleasant imagery at the table, or is something they don’t want to have to tolerate long-term. With that kind of feedback, it’s safe to say that one of the best table manners to adopt is: if you are able to, keep your mouth closed when there is food or drink in it when dining with or around others.
The Recipes
This week we’ve got two recipes for you! The first is a hot bacon dressing which sounds intriguing and easy to make. And a simple popover recipe that we are sure would be delicious with gravy or something sweet!
Emily Post’s Cookbook, 1951, Pg. 285
Hot Bacon Dressing
This dressing is delicious on young dandelion leaves, field greens, or watercress.
Time: 15 minutes
Serves: 2
Ingredients
4 slices of bacon
2 Tbsp wine vinegar [or 1 Tbsp wine vinegar and 1 Tbsp tarragon vinegar]
Directions
Cut 4 slices of bacon into 1/2-inch or smaller squares and brown slowly in a frying pan or in a chafing-dish at the table. As soon as the bacon is lightly browned, remove from the fire and stir in well, 2 Tbsp wine vinegar or half wine vinegar and half tarragon vinegar. No other seasoning is necessary.
The Emily Post Cookbook, 1951, Pg. 332
Popovers
Time: 1 hour
Serves: 4 (8 popovers)
Ingredients
2 eggs
1 cup milk
3/4 cup flour
1/2 tsp. salt
[Butter for greasing the pan]
Directions
[Preheat oven to 425-450 degrees F.] Beat all together with an egg-beater till smooth. Butter bottom of cold custard cups and fill them once-third full of the batter. Bake for 18 minutes in a 425 to 450 degree F. oven, then reduce heat to 300 degrees F. or 325 degrees F. and bake an additional 30 minutes.
The Quote
That’s it for the Saturday Sip, thanks for spending a bit of your time with us. Let us know if you try the recipes! Next up is Monday’s podcast episode, etiquette extra, and news from Emily Post!
Until then!
Lizzie and Dan
I love the recipes you share.
I’m so glad! I tried the popover recipe last night, and it was surprisingly easy and good! I had never made popovers before. I baked them in both ramekins and muffin tins. Both came out well. In the future I would, butter the non-cup parts of the tin and the rim of the ramekins. I would also put the popovers on the bottom rack so their tops don’t burn when using the muffin tin I would decrease the time by 2 to 4 minutes. Timing seems to be good for the ramekins. I would also take suggestions for how to get them to not stick to the bottom. A number of mine still came out great but we’re a little hard to remove, or left popover stuck to the bottom. I ate them with a turkey stew. It was delicious!