Filberts and Hazelnuts; Snickerdoodles (from AMERICAN COOKERY)

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BOSTON COOKING SCHOOL MAGAZINE/AMERICAN COOKERY

    By the end of this week, I'll have gone through about 40 years of the
BOSTON COOKING SCHOOL MAGAZINE/AMERICAN COOKERY (from 1896 to about 1940).
It's a wonderful magazine that should be on an MOA database as soon as
possible.  The NYPL locks it up in its annex.  University libraries never
subscribed.
    GOURMET began in 1941, and I've already examined every single issue.  Any
food dish of the past 100 years should have a cite from either AMERICAN
COOKERY or GOURMET.  Both magazines ran recipes and reader food queries.
I've also gone through such twentieth century magazines as BON APPETIT,
FAMILY CIRCLE, DELINEATOR, McCALL'S, PLAYBOY, ESQUIRE, and more.
     For the nineteenth century, there are THE COOK, THE CATERER, AMERICAN
KITCHEN MAGAZINE (various title changes), plus GOOD HOUSEKEEPING, LADIES'
HOME JOURNAL, VOGUE, and HARPER'S BAZAAR.  I did those a few months ago.
     John Mariani's ENCYCLOPEDIA OF AMERICAN FOOD AND DRINK (1999) contains a
nice bibliography, but surprisingly, there is no mention of any food
magazines!

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FILBERTS AND HAZELNUTS (continued)

     From AMERICAN COOKERY, March 1937, pg. 500, col. 1:

QUERY No. 5699.--"Just what is the difference between filberts and hazelnuts?"
     _Filberts and Hazelnuts_
     "Food Buying Today" by Todoroff states, "There is practically no
difference.  The husks of the filberts not only cover the (col. 2--ed.)
entire nut, but extend beyond it, while the husks of the hazelnut are shorter
than the nut itself.  With the husks removed, it is practically impossible to
tell a filbert from a hazelnut.  Both varieties are sold as filberts."

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SNICKERDOODLES (continued)

     From AMERICAN COOKERY, November 1932, pg. 306, col. 2:

     _Snickerdoodles with Raisins_
     Cream two cups of sugar with one-half a cup of butter, add the yolks of
two eggs, mix well, and add one-cup and one-half of flour sifted with one
teaspoonful of salt and six teaspoonfuls of baking powder.  Now add one cup
of chopped, seeded and floured raisins, then the whites of the eggs after
beating to a stiff froth, and lastly work in from two cups and one-half to
three cups of flour.  Test the mixture by dropping a teaspoonful on a
buttered tin, and if it runs in a hot oven this means still more flour has to
be worked in.  When the consistency is right bake on greased sheets in small
portions about the size of an English walnut, after first sprinkling with
cinnamon and sticking, if you wish, a whole raisin on the top of each.
Should make six dozen at one-half a cent apiece.

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CHICKEN A LA KING

    From AMERICAN COOKERY, index June/July 1909-May 1910:

Chicken a la King...398

    You want the recipe?  The NYPL returned the volume to the annex after
copying this index!  They weren't supposed to do that!

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HOT DOG (continued)

     From AMERICAN COOKERY, March 1930, pg. 624, col. 1:

QUERY No. 4821.--"Just for the fun of it, will you tell me what is the French
for 'Hot Dog'?"
     _What Is the French for "Hot Dog"?_
     Literally, the French for "hot dog" would be _"chien chaud."_  But this
would convey to the French a dog--a real dog-- that was hot, either from
running on a warm day of from having been slaughetered for food--perhaps in
time of siege or famine--and served hot from the cooking process.  So you had
better not ask for _"chien chaud"_ in Paris, and if you desire the edible
known under this name in our native land you should say Frenchily and in your
best French:  _"Donnez-mois, s'il vous plait, des sausisses Viennoises."_
(_"Viennois"_ became "wienie" in Yankee-land, but we're blest if we know how
ever it grew into "hot dog.")

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REPUBLICAN CAKE

    Lots more, but I'll end here.
    From AMERICAN COOKERY, November 1925, pg. 281, col. 1:

    _REPUBLICAN CAKE_
    Cream one-half a pound of butter; work in gradually a pound of sugar,
beating until the sugar is disolved in the water of the butter.  A few extra
drops of water may be needed, but the mixture should be smooth and velvety
when done.  Add the juice and grated yellow rind of a large lemon, and beat
in, one by one, the unbeaten yolks of five eggs.  Sift two teaspoonfuls of
cream of tartar with a pound of pastry flour, add this to the first mixture,
alternately with one cup of rich cream.  Dissolve one teaspoonful of baking
soda in a very little hot water, add this to the batter, and lastly beat in
the well(?-ed.) beaten whites of the five eggs.
     Bake in a tube pan, or a loaf tin, for an hour and a quarter, or until
done, at 350 deg. Fah.

    This is probably why the Republican Party had Baker.