Smoothies; Vichyssoise

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SMOOTHIES (continued)

SMOOTHIES!
THE ORIGINAL SMOOTHIE BOOK
by Dan Titus
148 pages, $16.95
Juice Gallery (www.juicegallery.com, www.thejuicereview.com,
www.smoothiecentral.com), Chino Hills, CA
2000

    Etymology is on pages 7-10.  Merriam-Webster is used for "smoothie,"
which is dated to 1904.  A "smoothie" was a girdle in the 1930s and a brand
of automotive paints in the late 1950s.
    Pg. 9:

    In 1969 there was a trademark registered for the name "Cream Smoothie,"
this, in reference to a soft drink line.  The first reference to a fruit
slush came in the middle of the 1970's with the name California Smoothie,
which was claimed by California Smoothie Company of Paramus, New Jersey.  Mr.
SMoothie, of Houston, Texas, used the name in, "Famous Mr. Smoothie's Frozen
Yogurt," since the early 1980's.
    The word smoothie has been used to describe many products over the years.
 From bicycles, girdles, to even proposed ball point pens.  There is even a
popular band called the _Smoothies_.  However, the word in relation to the
frozen beverage industry did not really become generic until Smoothie King of
Kenner, Louisiana made the word a household name.
     (....)(Pg. 10--ed.)
     In the early 1970's Stephen Kuhnau, Smoothie King cofounder, called his
"smoothies" energy drinks in order to describe his product to customers.  "I
didn't invent the word smoothie.  The first time I heard the word was in
reference to fruit and fruit juice based drinks made by the 'Hippies' in the
late 1960s.  Since then, I have always been on the look out as to where the
name smoothie originated.  To date, I have seen old black and white movies
where a 'cool gent' is described as a smoothy and even reference to a brand
of cigarettes called smoothies."

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VICHYSSOISE (continued)

     From the NEW YORK HERALD TRIBUNE, "This New York" by Lucius Beebe, 15
June 1935, pg. 12, col. 1:

     During the torrid months of last season, we never could mention Creme
Vichysoise as having been on a menu without receiving at least one request
for the formula for this superlative summer soup.  We, therefore, have
obtained his own private recipe from Paul Moreau, chef de cuisine at the
Madison, and your own cook may paste it up between the butcher's calendar and
the foie-gras firkin once and for all.  It is:
     "Peel and wash thoroughly a pound and a half of young red carrots.
Slice very fine and simmer in a little fresh butter for about ten minutes.
Add two tablespoons of flour and mix well.  Add a quart of chicken broth and
cook slowly for forty-five minutes after seasoning with salt and a dash of
paprika.  Strain twice through a fine sieve to get a smooth-textured cream.
     "Prepare in a flat pan a half pint (col. 2--ed.) of cream and three egg
yolks; stir well together and mix slowly with the cream of carrots.  Put on
the stove again and keep stirring to the boiling point.  Remove immediately
from the fire and strain again through cheese-cloth.  Place in a cool place
and serve very cold, preferably in a bowl surrounded with ice."

     NEW YORK HERALD TRIBUNE, "This New York" by Lucius Beebe, 6 July 1935,
pg. 10, col. 1:

     It is not the purpose of turning this department into a supplement of
Fannie Farmer's "Boston Cook Book" that prompts it to run recipes for creme
vichyssoise, and this will be the last of them.  Scott Wilson, the industrial
designer, however, took exception to the one chronicled here a few weeks
since and sends one (col. 2--ed.) ravished from the private files of Fred
Beaumont, chief steward of the Central Park Casino.  It is, he says, a more
positive and masculine summer soup than our other.
     Take four bunches of leeks, using the white part only, and be sure to
wash them very well to avoid any sand.  Mince very fine and put in a
casserole with one-quarter of a pound of fresh sweet butter, cook for ten
minutes ona very slow fire to prevent coloring.  peel four medium-sized
potatoes, slice them very thin and add to the leeks.  Add one quart of broth
and a stalk of celery and some parsley attached together, boil the whole for
thirty minutes.  Take this soup through a very fine strainer and add one pint
of heavy cream, salt, ground nutmeg, some finely chopped chives and three or
four drops of Worcestershire sauce and stir well.  Chill in a china bowl and
be sure not to use any metal container, as this would alter the taste.  Serve
very cold.