Lum Fong's egg roll & won-ton; Light Beer (1952)

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LUM FONG'S EGG ROLL & WON-TON (continued)

   From the NEW YORK HERALD TRIBUNE, 28 June 1952, pg. 10, col. 8:

_Lum Fong Dies;_
_Chinese Headed_
_2 Restaurants_
---------------
_Won Fame in Canton; Came_
   _Here in '15; Introduced_
   _Noted Dishes of Province_
   Lum Fong, sixty-six, operator of Chinese restaurants in New York since 1915, died Thursday in St. Clare's Hospital, 415 W. 51st St.  He had homes at 174 Canal St., New York, and at 15 King St., Malverne, L. I.
   Mr. Lum was the head of Lum's 52d St. Corp., operators of Lum Fong's at 150 W. 52d St., and of Lum Fong, Inc., at 220 Canal St.  He was credited with introducing many famous Cantonese dishes to this country.  (For example?--ed.)
   (...)
   Mr. Lum was born in Canton, where he became owner of a restaurant famed throughout the province.  He came to this country in 1915.

   From the NEW YORK WORLD-TELEGRAM AND SUN, 28 June 1952, pg. 20, col. 1:

   The operator of two restaurants in the city, he was credited with introducing and popularizing many Cantonese dishes to American diners, including won-ton soup and egg and shrimp roll.

   From the NEW YORK TIMES, 28 June 1952, pg. 19, col. 4:

_LUM FONG, 66, OWNER_
  _OF TWO RESTAURANTS_
   Lum Fong, well-known Chinese restaurateur who was credited with having popularized won-ton soup and egg and shrimp roll in this country, died Thursday after a long illness in his Malverne, L. I. home.  His age was 66.
   Mr. Lum was born in Canton, the son of a legislator.  Before coming to this country in 1915, he had owned a restaurant in Canton.
   After his arrival in the United States, Mr. Lum served as manager of a Chinese restaurant and in 1925, founded the restaurant at 220 Canal Street that bears his name,  In 1940 a second Lum Fong restaurant was opened at 150 West Fifty-second Street.
   Mr. Lum was said to have introduced many famous Cantonese dishes to the American public.

(See the ADS-L archives, where I have Lum Fong "egg rolls" in 1934.  The place opened in 1925; I can't do that much better--ed.)

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LIGHT BEER

   OED has 1971.
   From the NEW YORK HERALD TRIBUNE, 2 July 1952, pg. 12, col. 7:

_For Your Week-End Hostess:_
_A Food Parcel of Gift "Extras"_
-----------------------------
_Some Other Ideas: a Case of a New Light Beer,_
   _a Prize-Winning Aperitif, a Cherry Wine_
   By Clementine Paddleford
(...)
   If you are going by car, a case of beer would be to every one's pleasure and a beer newly arrived from Chicago makes for conversation.  This is Peter Hand's Reserve, a light brew on the dry side which this Chicago brewer prepares for private use within the company.  Expensive, as you might expect, but not so costly as imported beers, although not so inexpensive as the popular domestic brands.
   In Chicago, the Peter Hand Brewery is best known for its Meister Brau, an excellent medium-priced brew.  However, over the years since 1891, parlty in connection with quality control experimentation, and partly to satisfy the palate of the brewery management, the firm has produced the private reserve stock brew of an excellence commonly thought to be found only in Europe.  In the past most of the ingredients have been obtainable only in irregular supply, which has prevented offering Reserve to the public.  Now through a series of lucky circumstances it is possible to introduce the quaff "for that charmed circle who count not the cost."
   One of the hard-to-get ingredients is the special hops imported from the Saaz region of Czechoslovakia.  The company has tried growing these hops here and for one year, fine, then the flavor starts changing.
   The beer is lightly carbonated, very mild, to be compared with European Pilsners.  It has a satisfying body, a well balanced flavor, it gives a fine textured collar and almost heady bouquet.  Around New York City now in limited amount; production for the year will be no more than 100,000 barrels.  Two delicatessens where stock is on hand are Hart Delicatessen, 358 57 St., and Savardis Delicatessen, 283 Amsterdam Ave.