Drive-In (1928?); Tailgate Picnic (1962); Black Forest Cake (1961)

Bapopik at AOL.COM Bapopik at AOL.COM
Wed May 19 03:58:03 UTC 2004

   Some items from the LOS ANGELES TIMES that might be of interest.


   Supposedly, "drive-ins" go back to 1921 and Texas, but perhaps this is useful.

Charles Scrivner, Pioneer in Drive-Ins, Dies at 66; Also Prominent in Bakery Business, He Began Career as a Bread Salesman
Los Angeles Times (1886-Current File). Los Angeles, Calif.: Sep 2, 1957. p. B2 (1 page):
   Charles Wesley Scrivner, 66, pioneer in the drive-in restaurant business, bakery executive and part-owner in a supermarket chain, died yesterday at Cedars of Lebanon Hospital after a short illness.
   Mr. Scrivner and Harry Carpenter opened one of the nation's first drive-in restaurants at WIlshire Blvd. and Western Ave. in 1928.  At the time of his death Mr. Scrivner was a major stockholder and a member of the boards of directors of Henry's Drive Ins and Hody's Restaurants.


   California has cars and football (think Rose Bowl), but still, this is the first "tailgate picnic."

Display Ad 46 -- No Title
Los Angeles Times (1886-Current File). Los Angeles, Calif.: Jun 20, 1962. p. C4 (1 page):
July _Better Homes & Gardens_ features an imaginating variety of ideas for the most exciting picnics you've ever had.  Have a hearty tailgate picnic; send the kids off on a hobo picnic; or an old-fashioned family reunion feast.


   An ancient recipe--that OED has from GOURMET in 1959?

   All-Star Gourmet Food Selections
Los Angeles Times (1886-Current File). Los Angeles, Calif.: Aug 2, 1961. p. A6 (1 page):
   BLACK FOREST CAKE at Wissler's in San Gabriel.

   U.S. Version of Europe Cake Treat
Los Angeles Times (1886-Current File). Los Angeles, Calif.: Apr 12, 1962. p. E17 (1 page):
   Give a plain one-egg cake a chocolate filling and spread raspberry jam on top and it becomes a home version of a popular European torte.
   The cake is simple, made by the one-bowl method.  The cooked filling is less complicated than many.  And the raspberry jam, of course, comes from a jar.
1 1/2 cups sifted flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup milk
1/2 teaspoon vanilla
1 egg
   Chocolate Cream Filling
1/3 cup raspberry jam
   Few drops red food coloring (if wished)
   Sift together flour, sugar, baking powder and salt into large bowl of electric mixer.  Add shortening.  Combine milk and vanilla and add about 1/3 cup of this mixture to flour.  Beat 2 min. at medium speed of electric mixer of 300 strokes by hand.  Add remaining liquid and egg.  Mix to blend.  Beat 2 min. longer or 300 strokes by hand.
   Turn into greased, 9-in. round cake pan lined with wax paper.  Bake at 350 deg., 35 to 40 min.  Cool 10 min.  Remove from pan.  When cake is cool split into two layers and fill with chocolate cream filling.  Combine raspberry jam and food coloring.  Mix well.  Spread on top of cake.
1/4 cup sugar
3 tablespoons flour
2 tablespoons cocoa
1/4 teaspoon salt
3/4 cup milk, scalded
1 egg, beaten
1 tablespoon butter or margarine
1/4 teaspoon vanilla
   Blend sugar, flour, cocoa and salt in saucepan.  Add hot milk gradually, mixing well.  Heat to boiling, stirring constantly.  Reduce heat and cook until thickened, about 1 min.  Remove from heat.  Stir half the hot mixture into beaten egg.  Add egg mixture to remaining hot mixture.  Cook over low heat, stirring constantly, about 1 min.  Add butter and vanilla and blend.  Cool and spread between cake layers.  Makes about 1 cup.

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