Philadelphia Ice Cream; Teddy Bear; Mexican Chocolate; College Ice

Bapopik at AOL.COM Bapopik at AOL.COM
Tue Aug 8 02:55:08 UTC 2000


    Last Sunday's New York Times, Week-in-Review section, had a front-page
photo of a box of Vanilla Ice Cream used to describe the Philadelphia
Republican national convention.
     From CONFECTIONERS JOURNAL, May 1909, pg. 114, col. 1:

     While ice cream is made in Europe mostly with the addition of eggs, or
what is called frozen custard or Neapolitan cream, most of the ice cream in
this country is made with pure cream, or milk and cream only, and is called
"Philadelphia Ice Cream."
     The question of the relative merits of "Neapolitan" and "Philadelphia"
cream is principally one of taste.  Those who are fond of eggs and custards
will prefer the former, those who are partial to pure cream, as well as those
with whom eggs do not agree, will choose the latter.
     (Pg. 115, col. 1--ed.)
     Three quarts cream, one and one-half pounds sugar, vanilla.  Dissolve
sugar in cream, soak vanilla in cream for some hours, stir often, and freeze.
 Or else cook cream as directed, strain and freeze.

     From CONFECTIONERS JOURNAL, May 1910, pg. 94, col. 2:

     As we have stated in some previous articles, there are two distinct
kinds of ice cream, viz., the "Philadelphia Ice Cream," which is made from
pure cream and sugar, and the "Neapolitan Cream," which is generally made all
over Europe.  The first named cream is made throughout the country.  Both are
good; in fact, for puddings and different other frozen dishes, the Neapolitan
cream is preferable on account of its smooth texture and rich color.

TEDDY BEAR (continued)

     CONFECTIONERS JOURNAL, August 1909, pg. 29, has an advertisement for a
candy by Hawley & Hoops, New York:

Registered in the U. S. Patent Office


   CONFECTIONERS JOURNAL, "Hot Soda Recipes," December 1909, pg. 101, col. 1:

     _Chocolate Mexican._--The way they serve it in Mexico.  One egg, one and
one-half ounces chocolate syrup, one teaspoonful sweet cream, one-half
teaspoonful cinnamon, one-half teaspoonful salt; shake well; strain in a cup;
add one cupful of hot water.  Top with a spoonful of whipped cream.


     DARE cites DIALECT NOTES from 1913.  "College ice" was another name for
     This is from THE SODA FOUNTAIN, March 1906, pg. 30, col. 1:

     _College Ices._
     (George)--A "college ice" is simply an ice cream over which has been
poured a quantity of syrup, crushed fruit or fancy nut delicacies.  The usual
method of serving it is by first placing a cone shaped measure of ice cream
in a flare champagne glass, then pouring over the ice cream the required
flavor, the customer mixing it with the fruit as he eats it.  Here are a few
formulas from various sources:
(1)  Take the usual quantity of ice cream and pour over it a heavy chocolate
syrup.  Garnish with walnut halves, or a ladle of walnut russe.
(2)  Vanilla cream, New York Cream, in regular sundae cup; pour over ice
cream.  Port wine syrup, with grated nuts and top off with whipped cream and
maraschino cherry.
(3)  Over a ladle of peach ice cream pour a sauce made of the following: One
pound of mixed nuts chopped fine, mixed with 1 pint of rich maple syrup.
(4)  One dipper of ice cream, sliced orange cut in diamond shaped pieces,
sliced pineapple cut in triangular shape, whole English walnuts, maraschino
cherries.  The nuts and fruits to be arranged artistically.  No syrups used.

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