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Most likely the bowl was used for serving vegetables and the plate for relishes
Recently heralded a classic Southern cookbook by Garden & Gun magazine
That means this charmer comes with a little bit of a mysterious past - a blank (pun intended
Brunswick Stew
The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book chunking Most likely the bowl wasThis little work is written for the progressive element in the hotel and restaurant profession because of the fact that the menus and bills of fare are to a great extent neither intelligible for the server nor the served (from the preface) {HISTORY} There's nuance to naming things on a menu. Just like naming a recipe for the first time, you want to make it appealing enough to draw someone in but not too descriptive that they'll be confused or move
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