Bagels & Lox (1939); Jewish Dishes (1899); Vegetarian Restaurant (1897)

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BAGELS & LOX (continued)

   From the American Memory database of the Library of Congress, 17 February 1939:

   Dis strike.  It ain't lox an bagels.

(Merriam-Webster has "lox" in 1941, as does the OED--ed.)

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JEWISH DISHES (1899)

   This article looked great from the description, but left me with a hole instead of a bagel.
   From the NEW YORK TRIBUNE, supplement, 8 January 1899, pg. 2, col. 3:

   _THE GHETTO'S CUISINE._
_QUEER DISHES EATEN BY RUSSIAN AND POLISH JEWS._
_KOSHER MEAT AND THE RULE OF MILK AND MEAT DINNERS--DELICACIES FROM GEESE._
(...) They are conducted by men and women who know the peculiarities of the Polish and the Russian taste, and dishes "just as mother used to make" are served there, and although the ingredients are American the true borne aroma is produced.
   (Col. 4--ed.)
   The skin is removed from the goose, and from this the grease is derived.  The cracklings--"gansegruben"--one of the winter delicacies of the Jewish quarter.  What is left of the Jewish pig--as the goose is called--is roasted, all but the wings, neck and feet, and these are made into a stew called Sanseklein, which makes its appearance on every table.
(...)
   Even the bread of the Chetto is unlike that of the outside bakeries.  The ordinary everyday bread has no peculiarities, but the loaves which are used at the Friday evening ceremony of breaking bread are great "twists," sweetened and sprinkled with raisins.

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VEGETARIAN RESTAURANT (1897)

   "Pork and beans" without the pork?
   From an editorial in the NEW YORK TRIBUNE, 7 December 1897, pg. 6, col. 4:

   _A VEGETARIAN RESTAURANT_
   Joy over a vegetarian restaurant in Boston will be no means be confined to vegetarians.  If it is established according to the announcement and is successful, it will confer benefits on the whole body of suffering humanity which is compelled to obtain its daily nourishment at the tables of restaurants and hotels.  Boston is a centre of light and leading, given to the work of education, and it is fitting that from Boston should come a practical demonstration to restaurant managers of the beauty and holiness of well-cooked vegetables. (...)