Carpetbag steak (1938); Bundt cake; Chinese food

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Thu Jun 28 15:09:15 UTC 2001


CARPETBAG STEAK

   Not in DARE.
   Mariani's ENCYCLOPEDIA OF AMERICAN FOOD & DRINK has a first citation of 1941.  Jean Anderson's AMERICAN CENTURY COOKBOOK has the same thing in a highlighted entry on page 92.
   From the NEW YORK HERALD TRIBUNE, 12 March 1938, pg. 18, col. 7:

_"Carpet Bag" Steak Offers New Use for Chopped Meat_
(...)
   One hamburger special is called a budget copy of New England's oyster steak the "carpetbag."  For this, New Englanders use a thick round steak cutting in a pocket that is stuffed with a dozen oysters which plump out curling their edges while the steak broils.  In imitation Mrs. Davis pats ground meat into thick rings hiding an oyster in the middle, this seasoned first with a drop of tabasco sauce.  The pat is broiled brown on both sides which cooks the oyster just enough.

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BUNDT CAKE

   Not in DARE.
   Jean Anderson and Mariani both cite 1950 as their earliest.  Anderson (1997) says on page 458: "It's strange to think that fifty years ago there were no Bundt cakes because there were no Bundt cake pans."
   From the NEW YORK HERALD TRIBUNE, 20 May 1938, pg. 20, col. 4:

   One other purchase was a Bundt, a home-type coffee cake of raised dough filled with almonds, cinnamon, sugar and raisins and topped with buttered crumbs.  The dough is rolled unusually thin before the filling is spread, thus giving the cake many spiraled tracings of spicy fruit and nuts.

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CHINESE FOOD

   With two you get "egg roll" (OED 1938).
   From the NEW YORK HERALD TRIBUNE, 5 May 1938, pg. 24, col. 5:

_Chinese Woman Raises Funds_
   _For Country at Native Dinners_
Ten-Course Meals Provide Banquet Foods in Au-
   thentic Setting; Chinese Bakery Offers Thiry
   Different Tea Pastries
By Clementine Paddleford
(...)  Perhaps you start with East melon soup...
(...)(Col. 6--ed.)  Always at these dinners you have China's most noble dish--roast duck.
(...)  There will be lobster, Cantonese style in egg sauce; sweet and pungent pork, and rice and tea throughout the meal.
(...)(Col. 7--ed.)  COOK IN CHINESE--If you want to cook Chinese dishes at home, we have put together a collection of recipes, with Mrs. Chu's advice, that are similar to the dishes served at her dinners.  Among these are duck and pineapple Canton, bean curd soup, egg rolls, made with fresh pork, onions, and soy sauce.  There is a shrimp dish called Chow Shia-Mi Tao-Pu that Nellie Choy Wong tested for us in the Institute kitchen several years ago.



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