Monkey Bread (continued)

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MONKEY BREAD (continued)

     This beats Peter Tamony's "monkey" by five years.  That's a monkey off
my back!
     From GOURMET, February 1961, pg. 65, col. 1:

Q: Do you have a recipe for monkey bread--baked in a ring mold?
MRS. JAMES WESTON
LOS ANGELES, CALIFORNIA
A: We have the recipe, but we can't for the life of us figure out why it
should be called
     _Monkey Bread_
     Dissolve 1 1/2 packages yeast (dry or compressed) in 1 cup lukewarm
scalded milk.  Stir in 4 tablespoons sugar, 1 teaspoon salt, 1/2 cup melted
butter, and 3 1/2 cups flour.  Beat the dough well, cover it, and let it rise
in a warm place for about 1 hour, or until it doubles in bulk.  Pat the dough
into a rectangle on a floured board and cut it into diamond-shaped pieces
about 2 1/2 inches long.  Roll each diamond in melted butter and arrange them
in a 9-inch ring mold.  The mold will be about half full.  Let the bread rise
until it fills the mold and bake it in a hot oven (400 degrees F) for about
30 minutes, or until it is golden brown.

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CHICKEN KIEV (continued)

     I checked my cookbooks for an earlier "Chicken Kiev" cite than GOURMET
magazine.
    RUSSIAN COOKING FOR AMERICAN HOMES (1942), edited by Gaynor Maddox, has
"Chicken a la Kiev, Breast of" on page 48, "Kotlety a la Kiev" on page 47,
and "Salmon a la Kiev" on page 22.

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FALAFEL (continued)

    I didn't find "falafel" in my brief search of the JERUSALEM POST of 1950.
 Molly Lyons Bar-David wrote a food column about once a week.
    From GOURMET, October 1961, pg. 64, col. 2:

    You will look in vain for a hamburger in Israel, but _falafel_--its
Arabic counterpart--comes as near being a national dish as anything.  It,
too, is made of soaked, uncooked, and ground chick-peas, eggs, salt, flour,
garlic, and spices.  The mixture is formed into small balls and fried in deep
fat.  Three or so _falafel_ are popped into the pocket of a half, split
_pitta_.  Alongside goes a tiny Arab-style pepper, so spicy it almost burns
the tongue.  Wherever you go in the cities you find _falafel_ stands with
people hungrily munching on this quick snack.

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PINA COLADA (continued)

    GOURMET, July 1959, pp. 26-27, "Flower Rum Song" by Trader Vic:  "The
dark heavy rum of Jamaica and the lighter rums of Puerto Rico blend in many
of the exotic drinks served at Trader Vic's."  Pina colada is not mentioned
among the dozen drinks.
    In the 1950s and 1960s, the Puerto Rico rum ads pushed daiquiris.  The
September 1959, pg. 37, ad showed the Caribe Hilton.  A daiquiri!  No pina
colada!

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BERLIN DOUGHNUTS (continued)

"I am a jelly dougnut."
--John F. Kennedy (translated from the German)

     DARE has some 1950s citations.
     "Berlin Doughnuts" is on page 382 of Edith Kay Haines' COOK BOOK (1937).