Chinese Chicken Salad; Deep dish pie; Tofu, Miso, Shofu

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CHINESE CHICKEN SALAD

    "Who cooked that up?" (http://members.home.net/jjschnebel/cookin.html)
offers a mized etymological bag of  essays with some graphics on Modejeska
cookies, Caesar salad, Chicken Tetrazzini, Chocolate chip cookies, Christmas
eve salad, Cincinnati chili, Crepes Suzette, Deep dish pizza, Eggs Benedict,
English toffee, French dip sandwich, Green goddess dressing, Hamburgers,
Hoppin' John, Hot dogs, Hot fudge sundae, Ice cream cones, Lady Baltimore
cake, Macaroni and cheese, Melba toast, Mock apple pie, Peach Melba, Peanut
butter and jelly, Philadelphia cheese steak, Potato chips, Reuben, Sandwich,
Vichyssoise, and Waldorf Salad.
   For Chinese Chicken Salad:  "Chinese Chicken Salad seems to have appeared
sometime in the 1960's or early 1970's when just about everyone in Los
Angeles bought a wok in hopes that gourmet food could be combined with weight
watching."
   A very nice, long recipe for CHINESE CHICKEN AND BAMBOO SHOOT SALAD can be
found in PLAYBOY, June 1965, pg. 187, col. 2.

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DEEP APPLE PIE (continued)

   As stated before, DARE has "deep-dish pie," with 1906 for deep apple or
plum pie."
   From the AMERICAN KITCHEN MAGAZINE, December 1895, pg. 111, col. 1:

_DEEP APPLE PIE_
   Fill a deep earthen or granite dish with apples, pared, quartered, and
cored.  Sprinkle over them half a cup of brown sugar mixed with one
saltspoonful of allspice; or you may use maple sugar, or half sugar and half
molasses.  Roll a strip of paste, one inch wide, wet the edge of the dish,
put the paste on the edge, wet the rim of paste, then cover with a piece of
paste a little larger than the dish, with the extra fullness thrown back into
the centre.  Press the cover to the rim but not on the outer edge.  Bake half
an hour, or until the apples are soft.

   In addition to the AMERICAN KITCHEN MAGAZINE, THE COOK, and THE CATERER
AND HOUSEHOLD MAGAZINE, I've been checking the recipes of GOOD HOUSEKEEPING,
HARPER'S BAZAAR, and LADIES' HOME JOURNAL (with columns by Sarah Rorer).  Not
one of these is on the Making of America databases.

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TOFU, MISO, SHOFU

   "Tofu," surprisingly, goes way back to the 1880s; I don't have the OED
handy for "miso" and "shofu."
   AMERICAN KITCHEN MAGAZINE, "The Food of the Japanese," April 1896, pg. 9,
col. 2:

   _Beans_ are next to rice the most important food.  They are less often
eaten simply cooked as with us but largely in the form of _tofu_, _miso_ and
_shofu_.  The white soja bean, very rich in fat, is used as a basis for these
preparations.  _Tofu_ or bean cheese is made in this manner.  The beans
having been soaked in water are ground in a hand mill, sieved and brought to
the boiling point.  The liquid part is then obtained by pressure and
coagulated by _lake_ obtained from sea salt, as milk is coagulated by rennet
in cheese making and is then pressed into forms.  It does not keep long.  It
contains eight per cent protein and three per cent of fat, and is generally
eaten cooked with other food.  This bean cheese is among the regular army
rations.  _Miso_ and _shofu_ are piquant sauces made of beans fermented with
rice or wheat.

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PERSONAL (JAPAN)

    I will be in Japan for three weeks, from April 6-26.  I was last in Tokyo
in the late 1980s, but just for a day, for a cup of coffee.  I heard there
was an active volcano, so I just had to go back.
    FWIW:  Tokyo, April 7-10, Hotel New Otani Inn; Hakone, April 10-11, Hotel
Kagetsu-en; Takayama, April 11-13, Hida Takayama Washington Plaza; Kyoto,
April 13-16, Mitsui Garden Hotel; Hiroshima, April 16-18, Hotel New Hiroden;
Beppu, April 18-19, Hotel Fugetsu Hammond; Kagoshima, April 19-20, Station
Hotel; Kumamoto, April 20-22, Mitsui Garden Hotel; Nagasaki, April 22-24,
Washington Hotel; Fukuoka, April 24-26, Canal City Fuoka Washington Hotel.