Club Sandwich; French Fry

[Dennis R. Preston]

Ahhhhh! If you could only get french fries made that way. Real taters,
lard, Ahhhhh! It makes my heart sing (or croak, whatever noise it's makin').

dInIs (who thinks pert nigh anything else done to a tater is kartophemous)

>CLUB SANDWICH (continued)
>
>   Neither MOA has a "club sandwich."  I had previously dated it to 1899.
>The Sarah Rorer 1893 sandwich book (the first edition of a book that had
>"club sandwich" in the second edition) was not on the shelf at the Library
>of Congress.
>   Good Housekeeping goes back to 1885 and has recipes in each issue.  May
>1896, pg. 205, "Some New Sandwiches," does NOT have "club sandwich."  The
>new sandwiches are olive, walnut, salad, peanut, game, cheese, date,
>lettuce, and nasturtium.
>   This is from GOOD HOUSEKEEPING, August 1897, pg. 87, col. 1:
>
>   _CLUB SANDWICH._
>   Butter two slices of bread; on one place a thin slice of chicken, broil
>a thin piece of raw ham, and, while hot, place it on the other piece of
>bread, dip a leaf of lettuce in a small quantity of salad dressing, place
>it between the meats, making a sandwich; trim and serve as quickly as
>possible.
>
>--------------------------------------------------------
>FRENCH FRY (continued)
>
>   I did "French fried potatoes."  I haven't found "french fries," but
>this is "French Fry."
>   From GOOD HOUSEKEEPING, February 1896, pg. 70, col. 2:
>
>_French Fry._
>   Pare small potatoes and cut into strips as thick as the forefinger.
>Drop into boiling lard (using a basket) and fry until brown and tender.
>Sprinkle with salt and serve immediately.


Dennis R. Preston
Department of Linguistics and Languages
Michigan State University
East Lansing MI 48824-1027 USA
preston at pilot.msu.edu
Office: (517)353-0740
Fax: (517)432-2736