Thousand Island Dressing; Six Pack; Mexican Salad

Bapopik at AOL.COM Bapopik at AOL.COM
Tue Aug 8 16:28:55 UTC 2000


THOUSAND ISLAND SALAD DRESSING (continued)

     From the CHICAGO TRIBUNE, Good Eating section, 24 March 1999, pg. 6,
col. 4:

_Island hopping_
     We keep hearing about iceberg lettuce making a comeback, so we thought
about the 'berg's popular partner, Thousand Island dressing, would be worth a
tasting.
     An Internet surfing expedition yielded some information about its
origins: The dressing made its debut at the Waldorf Astoria Hotel at the turn
of the century.  How did it get there?  One version from Thousand Islands Inn
gives credit to George LaLonde Jr., a fishing guide in the resort town of
Clayton, N.Y.  Another credits Oscar Tscirky, maitre d' at the hotel.  In
both cases, the dressing was named for the Thousand Islands in the St.
Lawrence Seaway.  Waldorf owner George C. Boldt vacationed in the area.

     YOU correct the Chicago Tribune on history.  By the way, Truman beat
Dewey.
     Yes, Thousand Island dressing was served at the Waldorf, and the Waldorf
owner did have a place in the Thousand Islands.  Lots of people did.  But the
books I read about Oscar of the Waldorf don't mention the dressing!
     The web sites were you'll find the incomplete story include:

http://www.1000-islands.com/inn/castle
http://www.1000islandsdressing.com/legend.htm

    A 1914 "Thousand Island" citation is in the recent ADS-L archives.  See
"Current Messages" and "search" at the top of that on the
www.americandialect.org site.
    "Thousand Island Salad Dressing" is on pg. 710, col. 2 of AMERICAN
COOKERY, May 1913.  "Asparagus with Thousand Island Dressing" is on pg. 748,
col. 2 of AMERICAN COOKERY, May 1919.  "Thousand Island Dressing" is on pg.
454, col. 2 of AMERICAN COOKERY, January 1930.

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SIX PACK

   "TAKE HOME! The Pabst Handy-Six" is a photo story in BREWERS JOURNAL,
December 1949, pg. 30, col. 1.
   More on "six pack" if I search that journal later.

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MEXICAN SALAD

     There are many "Mexican Salad" hits for OED to use, if it wants.  The
recipes are often different.
     From AMERICAN COOKERY, November 1906, pg. 192, col. 2:

     _Mexican Salad_
     Cut cold, boiled ham, cooked chicken, and cold, boiled potatoes into
fine shreds or Juliennes.  Take a cup of each, and mix with a tablespoonful
and a half of olive oil, a scant tablespoonful of vinegar, a teaspoonful of
grated onion, also paprika and salt as needed.  When thoroughly mixed, set
aside to become chilled and seasoned.  In the mean time make ready a cup of
shredded celery and one-third a cup of shreds of sweet red pepper.  When
ready to serve, mix the celery, pepper, and seasoned ingredients with enough
mayonnaise dressing to hold them together.  Turn them onto a bed of lettuce
leaves.  Garnish with quarters of hard-cooked egg and chopped white and
sifted yolk of egg.

     From THE DISPENSER'S FORMULARY (1915) by the Soda Fountain, pg. 213:

     MEXICAN SALAD
     On a couple of lettuce leaves, place a slice of pineapple, three
sections of sweet orange, half a dozen seeded malaga grapes, and a couple of
Maraschino cherries.  Dress with equal parts of whipped cream and Cream Salad
Dressing.  Sprinkle with ground nut meats and top with a green cherry.



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