Milk Tea

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MILK TEA

   When I was in Japan, there were vending machines all over.  Each one sold "milk tea."
   OED is revising "m," but I still don't see "milk tea."  Most all of the Google hits come from Japan.  "Milk tea" is about as rare in Australia as "iced tea."
   From CHEF D'OEUVRE (England; later titled THE EPICUREAN MONTHLY), Autumn 1955, pg. 37, col. 2:

   Here are some less orthodox but delightful ways of serving tea:
ICED TEA (...)
RUSSIAN TEA (...)
TEA ICE (...)
TEA PUNCH (...)
TEA PARFAIT (...)
MILK TEA
   Place 2 cups milk in a saucepan and bring to the boil.  When bubbles appear at the edges, add 1 tsp. of tea.  Do not allow it to boil for more than 1 minute, before straining it into a hot teapot.

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EPICUREAN MONTHLY

   More from the same 1950s publication.

Spring 1955. CHEF D'OEUVRE, pg. 66, col. 2--MONKEY GLAND STEAK.  (Recipe follows--ed.)

Spring 1955, CHEF D'OEUVRE, pg. 78, col. 1--Gloria (coffee with brandy in the place of milk)...
(Pg. 77, col. 2 has "Gaelic Coffee"--ed.)

January 1957, THE EPICUREAN MONTHLY, pg. 24 ad:
ESPRESSO COFFEE
This is where it started!
Almost everyone in the country prefers Gaggia Espresso Coffee Machines. (...)
THE ESPRESSO COMPANY (GAGGIA) LTD.
10 DEAN STREET LONDON W1 GERRARD

June 1957, THE EPICUREAN MONTHLY, pg. 24, col. 2:
LOBSTER A LA NEWBURG
   In spite of the "a la" connotation this is not a French dish.  It is strictly of American origin.  The story goes that around the turn of the century when Delmonico's was one of the few top restaurants in New York City where gourmets, connoisseurs of fine food, made their headquarters, this dish saw light of day.
   One of the discriminating patrons was a physician whose wealthy clients enabled him to dine there regularly.  The menus in Delmonico's were in French as was customary in metropolitan cities all over the civilized world in that era.  The good doctor was very fond of lobster and instructed his waiter one day how he would like his favourite crustacean prepared and served, previously cooked, lobster tail cut in slices, sauteed in butter and served in a sauce similar to Terrapin Maryland sauce.
   This request was duly passed on to the chef who instructed the fish cook accordingly.  The order was made with meticulous care and the lobster tail chunks were served in a rich sauce consisting of sweet cream, thickened with egg yolks and finished with a dash of dry sherry.
   The chef promptly added the new concotion on the menu as "Homard a la Neuberg" because that was the doctor's name.  However, Doctor Neuberg strenuously objected to having his name identified on the menu in connection with a dish.  Therefore it was changed to Newburg.  There is a town by the name of Newburgh in New York state so no objections could be made.  Now we find Lobster Newburg, which should be served in a chafing dish all over the country.  Of course some unavoidable changes have been made, the cut up lobster claws are also used and cream sauce is used to prevent curdling, particularly when made in advance as a du jour dish, or for parties.  A sprinkling of paprika is used to effect a pinkish colour and hot toast is always served with this dish.  We also find Shrimps a la Newburg and other seafood served Newburg style.
(THIS IS A COMPLETELY DIFFERENT STORY!  The familiar one is about patron Ben Wenburg, and how the dish was changed to Newburg after an argument.  Doctor "Neuberg" is a new variation to me--ed.)

September 1957, THE EPICUREAN MONTHLY, pg. 11, col. 2:
VICHYSSOISE
SOUP'S CREATOR
DIES AT 72
(Story about Louis Diat, reprinted from the DAILY TELEGRAPH, 31 August 1957--ed.)