NYPL cookbooks (part two)

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     More from New York Public Library cookbooks.

KRINGLES--DARE has 1950 for a "sweet. flaky pastry, often with fruit or nut
filling, that is usu. formed into a ring or a pretzel-like shape."
"Kringles" is in THE LADIES' NEW BOOK OF COOKERY (1852) by Sarah Josepha
Hale, page 368, listed under "Cakes."

LOBSTER NEWBURG--John Mariani's AMERICAN FOOD & DRINK states, "The first
printed recipe appeared in 1895."   TRINITY PARISH COOK BOOK (Wilmington,
Delaware, 1892)  has "Lobster a la Newburg" on pages 69, 70, 71.

HERMITS--Mariani states, "A cookie containing raisins, cloves, and nutmeg.
They are made with either sugar or molasses.  The first printed reference
dates to 1896..."  DARE also has this from 1896.  "Hermits" is on page 160 of
TRINITY PARISH COOK BOOK (1892).

MINNEHAHA CAKE--Another citation before DARE's 1906 is the TRINITY PARISH
COOK BOOK (1892), pages 147, 148, 149.

CHESS CAKES--DARE has 1932.  "Chess Cake" is in SHARPLESS & SONS' ECONOMY
COOK BOOK (Philadelphia, 1882), page 201.  "Chess Pie" in THE NEW BUCKEYE
COOKERY, part iv (1905), page 875.

PEANUT BUTTER AND JELLY--THE WHOLE FAMILY COOK BOOK (1931) by Parents'
Magazine, pg. 91, "Sandwich Combinations...Buttered bread, peanut butter and
jelly."

MONKEY FACES--THE WHOLE FAMILY COOK BOOK (1931), pg. 17, has "Monkey Faces,"
which is 1 cup sugar, 1/2 cup sweet milk, 1 egg, pinch of salt, 2 teaspoons
baking powder, 1/2 cup butter, 1 teaspoon vanilla, 2 cups flour, seedless
raisins.

ICED TEA--This is also in the SNOW WHITE COOK BOOK (1892), pg. 232.

FRENCH FRIED POTATOES--"French Fried" is listed from the index as on page 110
of the SNOW WHITE COOK BOOK (1892), where it's "French Fried Sweet Potatoes."

BOW KNOTS--Also bow ties.  (They were called this in Spain at the
pastelerias.)  DARE has "A pastry (as a dougnut or roll) shaped like a ribbon
bow," from 1950.  OUR OWN COOK BOOK (1920) by the Woman's City Club of Kansas
City, Missouri, pg. 136:
_Bow Knots._
2 eggs; 1/3 cup sugar; 1 tablespoon cream; 1 tablespoon melted butter; 1
teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon mace; Flour.
     Beat eggs, add sugar, then the other ingredients with flour enough to
make a dough that can be handled.  Roll into small pieces the size of a
pencil, tie in bow knots, fry in deep fat and dust with sugar.

LONG JOHNS--DARE has "An oblong pastry, usu. with a cream or jelly filling
and often frosted or glazed," from 1945.  "Long Johns" is on page 423 under
"doughnuts" in A TREATISE ON BAKING (1948) by Julius E. Wihlfahrt (He's a
cook and that's his name!  What can I do?--ed.), published by Fleischmann
Division of Standard Brands.  "Bismarks" and "Pershings" are on the same
page.

BISMARCK--DARE has 1930s for "an oblong cake, cooked in deep fat" and 1950
for "a deep-fried cake with a filling, usu. of jelly."  CAKES FOR BAKERS
(Chicago, third edition 1926) by Paul Richards has "Bismarcks" on page 223.

NEW ENGLAND CLAM CHOWDER--Listed in MAN-SIZED MEALS FROM THE KITCHENETTE
(1928) by Margaret Pratt Allen, on page 37.  RECIPES COMPILED BY THE WOMEN'S
ALLIANCE OF THE FIRST UNITARIAN CHURCH (Buffalo, NY, 192-) has "New England
Clam Chowder" on page 79.

VEGETABLE HAMBURGERS--Not "veggie burgers," but close.  "Vegetable
Hamburgers" and "Favorite Vegetarian Meat Loaf" are on page 113 of PAUL C.
BRAGG'S PERSONAL HEALTH FOOD COOK BOOK (1935).  The V.H. is made with
"protose or other prepared meat substitute."