Quiche; Falafel; Sundae

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QUICHE (continued)

     From COOK'S TOUR OF EUROPEAN KITCHENS: THE BEST CONTINENTAL DISHES
SUITED TO AN ENGLISH TABLE (Chatto & Windus, London, 1933) by K. and M. von
Schumacher, "France, The Gourmet's Paradise," pg. 26:

     QUICHE
     25.  Mix together 1 lb. of flour, 6 oz. of butter, 2 eggs, salt, and
enough water (about a glass) to obtain a smooth paste.  Work it well.  Roll
out 1/2 inch thick.  Spread on your tart tin and raise the edge about 1 inch
all round.
     Fry 2 or 3 fine rashers of fat bacon lightly in butter and cut them into
small pieces.  Put them on your paste.
     Beat up 3 eggs and mix them with a cupful of grated Parmesan cheese and
enough cream to fill the tart to the edge.  Place small pieces of butter here
and there and bake 30 to 40 minutes.

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FALAFEL (?)(continued)

     From BANQUETS OF THE NATIONS: EIGHTY-SIX DINNERS CHARACTERISTIC AND
TYPICAL EACH OF ITS OWN COUNTRY (J & J Gray & Co., Edinburgh, 1911) by Robert
H. Christie, "Palestine (Hebrew)," pg. 483:

SALATA HUS WA FLAFIL (Lettuce and Pepper Salad.)
     Incorporate a lettuce torn into small pieces with a couple of thinly
sliced chillies or peppers.  Make a dressing of oil, vinegar, pepper, and
salt.

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SUNDAE (continued)

     From the CONFECTIONERS' AND BAKERS' GAZETTE, 10 August 1900, pg. 28,
col. 1:

_NEW SODA WATER DRINKS._
(...)
     "What's a Sunday?" asked the reporter, searching for light on feminine
taste.
     "A Sunday?  Well, that's something that started in Chicago; but every
town has a different name for it.  It's only ice cream with fruit syrup
poured over it, but it has more names than a Spanish baby.  The girls call it
Sunday and White Wings and Hobson and Sunshine and Dewey.  Now, whenever
anyone comes in and asks for something we never heard of, we serve a Sunday,
and nine times out of ten it's a good thing."
(...)--_The Sun, New York_.