To Esther Bristol, food was as important to the soul as to the body, and she was known for her amazing meals. She believed in serving food as healthy as possible without sacrificing flavor. With her Scotch heritage she never wasted or threw away food, but even her leftovers had pizzazz. Leftover mashed potatoes were transformed into potato pancakes, vegetables were made into soup or showed up in a casserole, pot-roast became shredded beef in gravy served over noodles, and so on. She said her mother taught her this so that every dinner would be new and different.
Esther believed that food could be improved by its appearance, and her artistic eye made her dinners something beautiful to behold. She was a master of the art of presentation. Potato salad was never just put in a bowl and served; the dish was lined with fresh lettuce leaves and topped with sliced boiled eggs, and all of it sprinkled with paprika. Plates were decorated with parsley sprigs, mint leaves, and tomato slices with a dollop of mayonnaise, et cetera, et cetera, et cetera. Dessert was served every evening.
Her table was always set per Emily Post, whether she was feeding 20 guests or just herself and Byron. She used attractive placemats and matching cloth napkins, silverware was in its proper place, glasses were at the point of the dinner knife and, of course, there was always a centerpiece. In spring and summer there were fresh flowers from the yard or garden, and in colder seasons her creative hands would fashion something just as pretty.
Esther saw cooking and entertaining as a ministry. Many times she advised others to adhere to Hebrews 13:2, "Do not forget to entertain strangers, for by so doing some people have entertained angels unaware." I'm sure she has served her share of angels.
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