Again from "Thoughts for Buffets" published in 1958. One of the things I enjoy most about old cookbooks is seeing what was considered party food back then and comparing it to how these sorts of dishes have translated into today's recipes.

This salad dressing calls for a lot of lemon juice, so use your discretion. This seems like a lot more salad than 8 people would want as part of a large dinner, but maybe not.

Jackson Salad

8 strips bacon, fried crisp and crumbled
4 hard-cooked eggs, grated
1/2 cup wine vinegar
2 tbsp Worcestershire sauce
2/3 cup salad oil
1/2 cup lemon juice
1 1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
3 quarts salad greens, washed, chilled, and torn

Combine the bacon and the hard-cooked eggs in a medium size bowl. Add seasonings in order as listed. Toss lightly with salad greens. Serves 8.

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Back in the 1970s, balls of ice cream rolled in coconut were very popular in the banquet circuit that I circulated in. There's not much to them.

Coconut Ice Cream Balls

2 quarts vanilla ice cream
2 cups grated coconut
Kahlua

Make the ice cream balls in advance using a scoop. Roll in coconut and place in freezer until ready to serve. Balls hold their shape perfectly when individually wrapped in wax paper. To serve, place ice cream in low sherbet glasses. Pour Kahlua over each serving, or serve it from a liqueur bottle.

Chocolate Sauce

2 squares (2 oz) unsweetened chocolate
1/2 cup water
1 tsp salt
1 1/2 cups light corn syrup
1 tsp vanilla

Cook chocolate and water over low heat until chocolate is melted, stirring constantly. Remove from heat; add salt and slowly mix in the corn syrup. Return to heat and simmer for 10 minutes, stirring occasionally. Add vanilla. Makes about 1 2/3 cups sauce. Serve hot.

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This next one sounds interesting: little butterscotch flavored muffins with chocolate and nuts. I think they'd be good with the above ice cream balls and chocolate sauce. I would make the ice cream balls fairly small, closer to the size of the little muffins.

Toffee Belles

1/3 cup melted butter
3/4 cup brown sugar
1/4 tsp salt
2 tbsp milk
1 tsp vanilla
2 cups rolled oats
1 package (6 oz) chocolate chips
1/4 cup chopped nuts

Mix the butter, brown sugar, salt, milk, and vanilla together; stir in the rolled oats. Grease very small muffin tins. Place one tablespoon batter in each one. Bake in a 325 degree oven for 20 minutes. Cool; frost with melted chocolate chips and sprinkle with nuts. Makes 16 to 18.

I would probably just put the chocolate on the muffins fresh out of the oven so their heat would do the melting, and put the nuts on while it's hot so they will stick better.

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Make this next recipe first.

Irish Coffee

For each serving: Place 2 cubes of sugar in large, stemmed wine glass or coffee cup. Pour 1 ounce Irish whisky over the sugar. Fill glass to within one-half inch of top with double-strength coffee. Stir until sugar is dissolved. Place a tablespoon of whipped cream on top. Drink through cream; do not stir.