Mocktail (1949); Melt; Muffy; Superman (LONG!)

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   Some stuff from NATION'S RESTAURANT NEWS, GOOD HOUSEKEEPING, and more.  I'll be checking out Chester, PA, for "hoagie" on Monday.

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MOCKTAIL (1949)

   See the ADS-L archives, where I definitely proved that author John Doxat coined "mocktail" in 1969.
   From GOOD HOUSEKEEPING, August 1949, pg. 126, col. 2:

   _Two-in-Ones_
_(A cocktail--or mocktail--with fruit hors d'oeuvres)_
   _TWO-IN-ONES_
   In 12 to 14 champange or sherbet glasses, arrange fruit (1 qt. berries, bite-size pieces of honeydew melon scooped out with a spoon, 2 cups sliced peaches).
   _To serve:_ Fill glasses with chilled ginger ale or champagne.  Stick toothpick in each.  Guests eat fruit with toothpick and sip ginger ale intermittently.  Count on refill of ginger ale for each glass of fruit consumed.

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SURF-N-TURF (continued)

   I read through 1967-1971 of NATION'S RESTAURANT NEWS.  Steak-and-lobsteries were the rage in 1970-1971, but showed up a bit before that.

22 April 1968, NATION'S RESTAURANT NEWS, pg. 3, col. 5--The two new winners (at Mr. Steak of Denver--ed.) are the Beef and Beach--an 8-oz. top sirloin or bottom butt along with a pair of 2-oz. lobster tails--for $3.99, and a 10-oz. top sirloin for $3.79.

9 September 1968, NATION'S RESTAURANT NEWS, pg. 31, col. 1:
_How 'bout Just_
_Steak & Lobster?_
   DALLAS--Latest brainstorm in naming the steak-lobster tail combination that everyone's putting on his menu these days: the Lob-Steer dinner.  You'll find it at the Wood'n Rail opened here last month.

31 August 1970, NATION'S RESTAURANT NEWS, pg. 8, col. 2--Filet mignon, boneless prime or a surf & turf plate (two lobster tails, 6-oz. steak) top the lunch menu at $3.75.
(Miami restaurant--ed.)

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MEXICAN PIZZA (continued)

   "Mexican" Pizza was also "Spanish" Pizza.
   From NATION'S RESTAURANT NEWS, 12 May 1969, pg. 15, col. 1, in a story about Taco Boy of Oklahoma City:

   There's also a "Spanish Pizza" for 39 cents--similar to tostado but without lettuce, and then baked like a pizza.

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MELT

   From NATION'S RESTAURANT NEWS, 27 April 1970, pg. 15, col. 1, ad for Durkee Foods:

   Serve the BEEF 'N CHEESE MELT!  Polarized's newest!  Four slices of rib-eye with a tangy layer of cheese.  Grill it, and the cheese melts over the beef for a flavor combination that'll start 'em cheering!  Partner it with a pickle or two, then watch 'em go!

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MUFFY (MUFFELETTA)

   Everyone has "Muffeletta," but does OED have Muffy?
   From NATION'S RESTAURANT NEWS, 17 February 1969, pg. 5, col. 1:

_Muffy: An Hero-ic Pilot Takes Off_
   SHREVEPORT, La.--Seven kinds of cheese, four different cuts of meat, lettuce, pickles, a special salad...put them all together--between two pieces of bread--and they spell "Muffy."
   Which is not only another name for a hero, but the specialty around which a self-service, pilot operation, called Fertitta's L'Italy, is being built here.
   What's more, the hero will be somewhat enshrined as the 1,800-sq.-ft. freestander will be sloganed "Home of the Muffy."
   The 80-seat restaurant will be run by the brothers Fertitta, Joe and Anthony, and their father, Sam, who operates a delicatessen here where they've been selling the Muffy for more than eight years now.
   The Muffy, which takes its name from the Italian _muffeletta_, a type of Sicilian bread, will be sold at L'Italy in two sizes: a large (nine inch diameter) that feeds two for $1.50, and a smaller, 75-cent version.

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SUPERMAN SANDWICH

   Was Superman a Poor Boy?
   From GOOD HOUSEKEEPING, October 1949, pg. 167, col. 1:

_Superman Sandwich (1 or 2)_
_Small Whole Tomato_
_Bag of Salted Peanuts_
_Slice of Jelly Roll_
_Milk_
   _Day before:_  Split a soft frankfurter roll, spread with butter or margarine.  Spoon catchup-seasoned baked beans on to center; insert half a frankfurter or strip of meat loaf at each end; wrap, and place in freezing compartment of automatic refrigerator.  Wash tomato; wrap, chill.  Wrap a slice of homemade or bought jelly roll.
   _Next morning:_ Pack sandwiches, tomato, nuts, and cake.

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CHILIBURGER

   From NATION'S RESTAURANT NEWS, 9 June 1969, pg. 4, col. 1, is a menu for New-Way Snack Bar Drive-In in San Diego:

Chili Hot Dog... .35
Chili & Cheese Dog... .40
Hamburger... .40
Chili Burger... .45
Chili Cheese Burger... .50

   From GOOD HOUSEKEEPING, December 1948, pg. 146, col. 2:

   _CHILI-HAMBURGER STACKS_
1 1-lb. cans kidney or chili beans (3 cups)
3/4 lb. chuck beef, ground
1 slightly beaten egg
3/4 teasp. salt
1 coarsely chopped, sweet, large onion
   In saucepan, heat beans until bubbling hot.  Meanwhile, mix beef, egg, salt.  Shape into 4 thin, flat cakes.  Brown quickly on both sides in small amount of drippings in skillet.  Prepare onion.  To serve, place a meat cake on each plate; heap with hot beans; top with big spoonful of chopped onion.  Makes 4 servings.

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CHEESED FRANKFURTERS

   From GOOD HOUSEKEEPING, July 1949, pg. 136, col. 1:

   CHEESED FRANKFURTERS
6 franks
6 thin slices process American Cheddar cheese
6 frankfurter rolls
Prepared mustard
   Slash each frankfurter lengthwise, open out flat; arrange in shallow pan, and put a thin slice of cheese in each.  Broil slowly until cheese is melted.  While franks are broiling, slash rolls and spread inside with mustard.  (Toast if desired.)  Fold together halves of frankfurters, with cheese inside; put into rolls, and serve at once.  Makes 6 sandwiches--enough for 2 or possibly 3 boys.

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CORN DOG

   From NATION'S RESTAURANT NEWS, 11 May 1970, pg. 69, col. 1:

_Chicken Frankfurter_
_Comes On A Stick_
(Photo--ed.)
   "Corn Dog," a chicken frankfurter made with 100% chicken and spice, is said to have the traditional hot dog taste, in the hot dog shape.  This new food item is available from Prospect Farms (div. of Tyson Foods), P.O. Box 3266, North Little Rock, Ark. 72117.

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PBJ (continued)

   From GOOD HOUSEKEEPING, August 1949, pg. 125, col. 1:

   _*Miss America's favorite_
Peanut butter and jelly (or mayonnaise) between slices of enriched white bread--but with this trick: Sprinkle a tablespoon of fine chopped celery on the peanut butter for its crispness.  If you want lettuce too, wrap it separately in waxed paper and add to the sanwich at the picnic.
*Beautiful and talented BEBE SHOPP, 18, crowned queen at Atlantic City

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SALAD BAR; SUNDAE BAR

   "SALAD-BAR LUNCHEON" is in GOOD HOUSEKEEPING, July 1949, pg. 122, col. 2.
   "Sundaebar" was offered by Woody's Smorgasbar restaurants of Culver City, California, in NATION'S RESTAURANT NEWS, 11 May 1970, pg. 31, col. 1.

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SHAMBURGER

   From NATION'S RESTAURANT NEWS, 16 February 1970, pg. 1, col. 4:

_"Shamburger" War Goes On_
   NEW YORK--The Department of Consumer Affairs here may soon be inspecting restaurants daily in its continuing war on "shamburgers."

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SLOPPY JOE (continued)

   Sloppy Joe or Dirty Joe?
   From THE WORLD (NY), 31 August 1923, pg. 11, col. 1:

_More Havana Snapshots_
   If you have been to Havana and have not visited "Dirty Joe's," on the Prado, you have not seen Havana.  "Dirty Joe's" is as much of an institution as "Jack's" or the Hotel Astor bar used to be to Broadwayites and visitors in the good old days.  Joe is a Spaniard who probably owes his appellation to his swarthy complexion and is not what it would indicate, for he is a clean and likable fellow with many American friends.  His place is a regular, old-fashioned grocery, which is more like a typical country store, with the dry goods left out but wet goods in their place.
   Joe sells either by the bottle or by the drink anything there is, or has been discovered, to tickle the palate of men.  The furnishings of the place are about as up-to-date as those of a Tenth Avenue delicatessen shop, but he gives the biggest drink of the best liquor for the least money--or so it is said by visitors--and has a reputation as a cocktail mixer that extends from New Orleans to Demerara.