How could I not grab The Beta Sigma Phi International Party Book from 1973? Though not a cookbook, per se, it has ‘recipes’ for interesting parties.
The 6×8 cardboard cover, spiral-bound book is stained and stiff from water damage, and I still had to bring it home.
Get ready to giggle because the party suggestions are totally not appropriate for modern times and probably a lot of fun to attend.
Wikipedia tells me that Beta Sigma Phi is a ‘non-academic sorority;’ that’s fancy talk for a group of women who get together and socialize – often for a good cause or to simply enhance the lives of the members.
Notable members include Minnie Pearl, Eleanor Roosevelt, Pat Nixon, Nancy Reagan, Barbara Bush, Hilary Clinton, Grandma Moses, Agnes Moorehead, Debbie Reynolds, and Joan Fontaine.
The party suggestions support the idea of broadening personal knowledge and understanding friends and family.
Let’s dive into the Beta Sigma Phi International Party Book from 1973, starting with a progressive dinner.
Eh, what?
A progressive dinner. In this case, a dinner held at three different homes. You eat the first course at the first home, move on to the second course at the second home, and then end the evening with the final course at the last home. Dancing, swimming, and house games optional.
The ‘wake’ em up at 5-6 am’ party is popular in this book. The only time I did that kind of thing was in my college sorority when we got breakfast and a male stripper.
No strippers here, but you know, you could invite one.
Just don’t invite the husbands 😉
Prizes were given to an alarm clock, and a toy worm, and a curler cap.
The ever-popular come as you looked when you were young theme.
The party book was published in 1973, so hippie culture is all the rage: bell bottoms, bare chests, halter tops, fringe, long hair… the inspiration for today’s Boho trend.
Just in case you want to invite your husband along…
An opportunity to relive your childhood – right down to the clothes you wear.
Around the world Christmas party – look at that menu!
The Beta Sigma Phi International Party Book from 1973 has numerous “poor” parties. If you think about it, that makes sense.
A 43-year-old in 1973 would have memories from both the depression and World War II and things like rationing, bread lines, the Dust Bowl, etc.
By 1973 the US was experiencing a prosperity boom (well, it seemed like everyone was – though I know that’s not true, but this is a FOOD blog, not a political or historical blog so let’s keep it light!)
Those children of the depression and World War had grown up, and looking back on a simpler time was fun. Kind of how I remember the best of the 80s…
Although, even in the 70s in high school, we had theme days where we dressed in clothes from the 50s so there you go.
What goes around, etc.
Some beachy-watery parties.
A St. Patrick’s Day party
Two hippie dippy Zodiac parties
And finally, if you’ve ever wondered, here’s how to successfully roast an entire pig.
How To Roast A Pig Successfully
If you’re pondering a party and you want to make it really smashing, try roasting a pig! Be prepared to do detailed planning as well as some hard work. You’ll find the results are delicious and well worth the effort.
Go ahead and invite everybody! Be sure to include your neighbors because they will probably show up anyway to see what’s causing that marvelous roasting aroma.
Ingredients
- 1 dressed whole pig 60 pounds
- salt
- 15 pounds potato salad
- 8 heads cabbage for slaw
- 3 gallons baked beans
- 1/2 gallon barbecue sauce
- 4 large loaves bread
- 40 pounds ice
Instructions
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Well in advance of the party, find someone who can search out a pig and prepare it for roasting.
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Prepare a pit 12 inches deep and as wide and long as the pig.
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Arrange charcoal in 2 rows about 12 to 15 inches apart down the length of the pit. Drive notched pipes into the ground to hold a spit about 16 inches above the coals, then rig up a motor-driven rotisserie or provide enough manpower to turn the pig during the entire roasting process.
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Salt the cavity of the pig well. Place the spit through the cavity; balance it and secure it with wires or wire mesh. Tie legs together; cover the tail and ears with foil.
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Place 2 or 3 meat thermometers in the thickest part of the hams, being sure they are not touching bone.
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Place a drip pan between the two rows of hot charcoal, tilting the pan slightly to trap the fat during roasting.
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Place pig over the coals. As it roasts it will shrink, so have tools handy to tighten the wires or wire mesh. It’s also important to fill a plastic bottle or sprinkler with water to put out any flames from the coals. Do not baste or this will tend to cause even more flames.
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It will take approximately 120 pounds of charcoal to cook your pig. When the meat thermometers register 170-185 degrees the pig is done.
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Have a large surface ready for the carving. A picnic table covered with heavy plastic and aluminum foil works well.
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Serve with potato salad, coleslaw, baked beans, barbeque sauce, and bread for sandwiches.
Recipe Notes
You can serve 60-70 persons with a pig that weighs about 60 pounds dressed. Dressed means cleaned weight; the dressed pig would originally weigh 90 to 100 pounds.
For a party of this magnitude, it is best to have the guest bring the beverages they will want… The cost of this pig roast, including paper plates, cups, and forks came to around $180.00.
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