Spaghetti, Ambrosia, Caramel Candy

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     A few items from HARPER'S BAZA(A)R.

SPAGHETTI--Ayto's FOOD & DRINK notes that it was "sparghetti" in 1849, and
"spaghetti" in Mrs. Beeeton's classic BOOK OF HOUSEHOLD MANAGEMENT (1888, now
re-released by OUP for 2000).  This is from HARPER'S BAZAR, 27 December 1874,
pg. 831, col. 4:
     SPAGHETTI.--This is a favorite dish at some of the best restaurants.
The macaroni used should be the best Italian, and must be placed to boil in a
plenty of hot water.  Let it cook ten or fifteen minutes, boiling hard all
the while.  WHen done it should retain some of its elasticity.  If it lies
perfectly flat, or sticks together, it has been too much cooked.  A sauce for
it is made by slowly boiling all the morning a piece of lean beefsteak (half
a pound will suffice for a small family).  To this you add enough canned or
other tomatoes, an hour or so before serving, to give the sauce a rich red
color.  As much water only should be used as will leave the sauce rich and
thick; this the cook will soon learn by experience.  Let every one sprinkle
grated Parmesan cheese on his spaghetti for himself.

AMBROSIA--Mariani states: "A dessert made from fruits, sugar and grated
coconut, most popular in the South (1932)."  DARE gives this 1932 date.  From
HARPER'S BAZAR, 13 September 1879, pg. 591, col. 4:
     AMBROSIA.--Spread in a glass dish a layer of grated cocoa-nut and sugar,
then a layer of peeled oranges sliced thin, and so on alternatively until the
bowl is full.  The top layer is of the cocoa-nut and sugar.  Let it be made
several hours before serving it up.  The precise proportions are difficult to
give, as the amount of sugar required must vary according to the flavor and
sweetness of the oranges.  A generous allowance of sugar, however, ought to
be made--say, one pound and a quarter to one dozen fine juicy oranges, and
the meat of one fair-sized cocoa-nut.

CARAMEL CANDY--In Harper's Bazar, 29 August 1874, pg. 559, col. 2:
     CARAMEL CANDY.--Three pounds of sugar, half a pound of butter, one pint
of cream, one pound of Baker's chocolate grated.  Boil the cream, sugar, and
butter together, and stir in the chocolate last.  To tell when it is done
drop a little in cold water, and if it does not spread, but hardens quickly,
take it off the fire.  Persons of simple taste prefer less butter, say a
quarter of a pound.  Pour out thin over dishes greased with butter, the candy
to be cut out in small squares before perfectly cold, or else mould in small
tins, which should also be greased.



     Others:

TANGLE BREECHES ("This is a Western recipe")--Harper's Bazar, 29 August 1874,
pg. 559, col. 2.
QUICK OR REPUBLICAN CAKE--Harper's Bazar, 23 January 1875, pg. 67, col. 4.
POP-OVERS--Harper's Bazar, 31 July 1875, pg. 499, col. 4.  Mariani: "The
first appearance of the word in print was in 1875."
SALLY WHITE CAKE--Harper's Bazar, 16 October 1875, pg. 675, col. 4.
PITTSBURG YEAST--Harper's Bazar, 22 January 1876, pg. 59, col. 4
RICHMOND BATTER CAKES--Harper's Bazar, 22 January 1876, pg. 59, col. 4.
CONFEDERATE PUDDING--Harper's Bazar, 5 February 1876, pg. 91, col. 4.
QUENELLES--Harper's Bazar, 7 July 1877, pg. 423, col. 4.
NAPLES BISCUIT--Harper's Bazar, 16 March 1878, pg. 179, col. 4.
BALTIMORE KISSES--Harper's Bazar, 1 February 1879, pg. 75, col. 4.b