Eating in Italy (1957); Food & Folklore of 1000 Islands (1995)

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FOOD & FOLKLORE
OF THE 1,000 ISLANDS
  Savor the Flavor of the Islands
Volume 1
By Pamela & Michael Sykes
Dove Cottage Press, Gananoque, Ontario
1995

   The NYPL doesn't have a second volume.

Pg. 2, col. 2:
_1,000 Islands Salad Dressing_
Presented by: No One Knows For Sure

One 1,000 Islands tall tale credits Oscar, of New York's Waldorf Astoria Hotel fame, with creating 1,000 Islands Salad Dressing...not true!  Folks here like to claim that Oscar was steward or chef to hotel magnate George Boldt (he of Boldt Castle fame).  During an 1890's islands cruise, the steward surpassed himself with the new salad dressing.  Delighted, Boldt is said to have named it 1,000 Islands Dressing and decreed that it be served at his hotels.

In a fairy tale ending, the steward was promoted to work at Boldt's hotel and achieved international fame as Oscar of the Waldorf.  In fact, Oscar Tschirky was famous--as a maitre d'hotel.  His name is associated with certain dishes, but 1,000 Islands Dressing is not one of them according to The Waldorf Astoria Corporation which proclaims proud ownership of such famous recipes as Waldorf Salad.

Further, as maitre d', Oscar's presence was unlikely during that long ago 1,000 Islands cruise of discovery.  In his autobiography, Oscar claims never to have visited the 1,000 Islands.  At best, The Waldorf Astoria Corporation allows that "someone" in Boldt's employ "probably" created the popular salad dressing.  But not Oscar.  Nevertheless, the fairy tale version is still cited as gospel in the 1,000 Islands almost a century later.  Who really created 1,000 Islands Dressing?  No one, it seems, knows for sure.

(Recipe follows...See ADS-L archives for more--ed.)

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EATING IN ITALY
A Pocket Guide to Italian Food and Restaurants
by Richard Hammond & George Martin
Charles Scribner's Sons, New York
118 pages
1957

   This is an essential book of Italian foods (in English) that the OED should get right away.  Not antedates, perhaps, in 1957, but a good guide.
   "From the Italian Menu" is on pages 5-34 and lists a whole bunch of terms.

Pg. 7:
   PASTA
Spaghetti...
   al Burro...
   al Pomodoro...
   al Sugo...
   con Ragu...
   con Olio ed Aglio...
   alla Bolognese...
   alla Napoletana...
   al Pesto...
   alla Marinara...
   alla Matriciana...
   alla Carbonara...
   al Tonno...
   con Salsiccia...
   con Acciughe...
   con Salsa di Vongole...
Maccheroni...
   con le Sarde...
   con la Ricotta...
Tagliatelle Fettuccine...
Lasagne...
   al Forno...
   al Prosciutto...
   alla Genovese...
(Pg. 8--ed.)
Cannelloni...
Ravioli...
   di Carne...
   di Ricotta...
   di Spinaci...
Agnolotti...
Tortellini...
Scarpino di Cipolle...
Calzone...
Calzone alla Napoletana...
Pizza...
   alla Napoletana...
   di Cipolle...
   al Prosciutto...
   alle Cozze...
   "al Quattro Venti"...
Sfoglia al Prosciutto...
Sfoglia al Formaggio...
Gnocchi...
   alla Romana...
   alla Piemontese...
   di Ricotta...
   di Ricotta e Spinaci...
   di Zucca...
Polenta...
Riso all' Uovo...
Riso col Gamberi...
Riso Tonnato...
Timballo di Riso...
Risotto...
   alla Milanese...
   alla Certosina...
(Pg. 9--ed.)
   alla Paesana...
   al Prosciutto...
   con Carciofi...
   con Funghi...
   coi Calamari...
   alle Vongole...
Fonduta...

   Pg. 34 has "Espresso," "Caffe latte," "Caffe nero," and "Cappuccino," but no "Macchiato."
   "M"-fixated OED editors might consider:

Pg. 6:  Mortadella--Balogna sausage.
Pg. 17:  Melanzane all Parmigiana--layers of fried eggplant, covered with Parmesan cheese and fried squash, alternating with layers of Mozzerella cheese, flavored with tomato sauce, sprinkled with olive oil and baked.  (I must have survived Passover for this--ed.)
Pg. 18:  Macedonia di Fruita--cut-up fresh fruits of the season, flavored with Maraschino, Kirsch, or some other liqueur.
Pg. 23:  Malorchino--a sheep's milk cheese, pungent, sometimes seasoned with pepper and then termed "Pepato" (Sicily).
Pg. 23:  Mascherpone--soft, white cheese, often put up in muslin bags.
Pg. 23:  Motte Valsesiane--ball-shaped cheeses, seasoned with fennel (Piedmont).
Pg. 23:  Mozzarella--mild, white, often used in cooking.
Pg. 23:  Mozzarella Affumicata--smoked Mozzarella.
Pg. 27:  Maloreddus--dumplings of semolina, with sharp sauce, saffron and cheese.
Pg. 27:  Merluzzo--cod, scrod.
Pg. 28:  Mista mare--mixed seafood.
Pg. 31:  Mostaccioli--cakes.
Pg. 36:  "Meirona d'Crava"--cured goat's meat, usually boiled (Cuneo).
Pg. 40:  Messicani--rolls of thinly sliced veal, filled with finely chopped veal, pork, ham, breadcrumbs, and Parmesan cheese...
Pg. 41:  "Marubini"--ravioli, with a filling of beef marrow, grated cheese, cracker crumbs, parsley and egg yolk.  Eaten in broth (Cremona).
Pg. 56:  "Moleche" alla Muranese--soft-shelled crabs, cooked, dipped in batter and fried in oil.
Pg. 56:  Manzo alla Veneziana--pieces of beef, cooked in a casserole with butter, onions, and parsley, flavored with white wine.
Pg. 57:  Miazza--a cake, made with yellow and white flour, and flavored with raisins, apple, jam, and lemon juice.
Pg. 58:  Maneghi--boiled dumplings, made with flour and cracker crumbs, sweetened with molasses, flavored with cinnamon, and containing pine nuts, citron and raisins (Padua).
Pg. 59:  "Mostazzon"--an almond tart, flavored with chocolate and spices (Trent).
Pg. 74:  Migliaccio--a sweet made from pig's blood, with sugar, spices and candied orange peel.  Somewhat similar to Sanguinaccio.
Pg. 76:  Mallegato--a spiced, blood sausage, containing raisins, citron, pine nuts, and breadcrumbs.
Pg. 77:  Mostarda--similar to that made in Cremona.  A preserve made from fruit cooked in wine, seasoned with mustard, containing candied citron.
Pg. 78:  Mielatelli--lozenge-shaped sweets, flavored with chopped nuts and honey.
Pg. 91:  Matriciano (thinner cousins of Maccheroni...)
Pg. 105:  Malterrata--a sweet made with chocolate and roasted almonds (Aquila).