Oatmeal Cookies; Crunchy Peanut Butter; Cheese w/Caraway; Desert Island; Snake Hips; Hot Dog

Bapopik at AOL.COM Bapopik at AOL.COM
Tue Jun 26 21:29:14 UTC 2001


   OED has "oatmeal" without the "cookies."  I don't have a date on this, but the 1930s are also "chocolate chip cookies" years.
   From THIS WEEK magazine, NEW YORK HERALD TRIBUNE, 28 November 1937, pg. 23, col. 2:

_Oatmeal Cookies_
_Unusual Oatmeal Cookies_
(Col. 3--ed.)
_Soft Oatmeal Cookies_


   Another unrecorded classic.
   From the NEW YORK HERALD TRIBUNE, 29 November 1937, pg. 16, col. 8:

   CRUNCH--A peanut butter with an appetizing crunch to its texture comes from a Milwaukee factory.  The product differs from the usual butter by having little particles of the nuts blended with the butter base.  They add nice flavor, pleasant "chewiness."  The butter mixes lightly and in eating never clings to the roof of the mouth.


   A personal favorite.  Not recorded?
   From the NEW YORK HERALD TRIBUNE, 8 October 1937, pg. 24, col. 7:

   GOES SEEDY--A full cream Edam has gone to seed for the first time in cheese history: Caraway seeds have been added, lending their spiciness in taste and aroma to the mellow richness ofthis favorite dinner cheese.  Seeded Edams averaging four pounds each sell for $1.95.  If you insist, the shop will sell a half or a quarter cheese at 59 cents a pound.


   The "Desert Island" concept didn't start with Desert Island Discs.
   From Lucius Beebe's column in the NEW YORK HERALD TRIBUNE, 27 November 1937, pg. 6, col. 1, about the members of the Wine and Food and Les Amis d'Escoffier:

   A vote on the outstanding wine, "the one you would take a single last bottle of to a desert island," is taken at the close of the club's dinners and each member explains his choice at some length.


   Harlem had Earl "Snake Hips" Tucker at this time.
   From the NEW YORK HERALD TRIBUNE, 11 October 1937, pg. 18, col. 7:

   SNAKE HIPS--Snake bites for snack hour sell in little cans for rather big prices, five ounces of "snake hips" being $1.25.  These are made by seasoning and smoking rattlesnake meat over a hickory fire.  The flakes resemble dry cereal in shape and color and have a jerked-meat odor.  A great treat with a highball.


   From Clementine Paddleford's column in the NEW YORK HERALD TRIBUNE, 11 November 1937, pg. 20, col. 7:

   HOT DAWG!--The wienerwurst came over from Vienna in the first half of the nineteenth century, unheralded and unsung.  Then it was enjoyed only at breakfast or perhaps for the afternoon snack.  A caterer at the New York Polo Grounds was the first to sell steamed franks bundled into split rolls.  That was during the Spanish American War.  About this time the cartoonist "Tad" Dorgan gave the frankfurter the name "hot dog."

(TAD had died in 1929, just eight years before--ed.)

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