Danish Pastry; Denver Sandwich; Murphy Bed

[Bapopik at AOL.COM]

   I've been going through HOTEL MONTHLY stuff here at the Free Library of
Philadelphia, home of the world's slowest computers.

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DANISH PASTRY (continued)

PAUL RICHARD'S (sic)
PASTRY BOOK
by Paul Richards
Hotel Monthly Press, Chicago, 1907

   Paul Richards wrote a lot of books on food; almost all are missing from
the NYPL.  This edition is 1907, but the appendix is undated and contains one
date of "1908" in it.

Pg. 169:
APPENDIX
_DANISH PASTRY AND BUTTER CREAMS_
  Danish pastry is made of rich coffee cake dough, which was formerly known
as yeast raised puff paste, or as French, or Vienna coffee cake doughs.  Of
late years the pastry has become more widely known and made popular by the
name of Danish pastry, and the methods of slow working doughs have been
changed to more progressive methods, using a larger quantity of yeast, which
permits the doughs to be made and the butter to be rolled in at once.  (Very
long description--ed.)

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DENVER SANDWICH

   Mariani's ENCYCLOPEDIA OF AMERICAN FOOD & DRINK has 1925.

   HOTEL MONTHLY, June 1918, pg. 60, has a story: "LUNCH ROOM-CAFETERIA IN
I.C.R.R.'s NEW 63d ST. STATION." (Chicago--ed.)
   A menu for May 26th, 1918 is on page 62, col. 2.  "SANDWICHES...DENVER 15."

   HOTEL MONTHLY, February 1921, pg. 31, col. 1, has a menu from the
University of Michigan Union, Ann Arbor.  "Denver," "Omaha," and "Baltimore"
sandwiches are on it, all selling for fifteen cents each.

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MURPHY BED

   OED has 1925 still?
   HOTEL MONTHLY, February 1918, pg. 3 advertisement:

MR. STATLER four years ago used
MURPHY BEDS
when he built his New Hotel Statler-Detroit
(...)
Murphy Door Bed Company
Chicago...Cleveland...St. Louis...Kansas City...Tulsa, Okla.