Curb Service (1925); Quesadilla & Menudo; C.C. Cookies; Foodie's Pan-Asian

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OXFORD ENCYCLOPEDIA OF AMERICAN FOOD & DRINK

   My reply to Gerald Cohen (who addressed it to ADS-L) went to ADS-L.  I apologize.
   A quick check of Andrew Smith's TOMATO book shows that he quotes Mariani on "Bloody Mary," which means that he has it wrong...A quick check of the internet shows that Smith was handing out flyers at a food conference in Williams College about two weeks ago.  Pat Willard, author of PIES EVERY DAY, wrote back that she lost the paper, but she'd like to write on pies.  Considering that Willard's book doesn't have chiffon pie, or shoofly pie, or...

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CURB SERVICE

   OED has 1931.
   John Mariani's ENCYCLOPEDIA OF AMERICAN FOOD & DRINK doesn't mention this at all.
   From the EL PASO NEWS-HERALD, 12 July 1925, pg. 2, col. 3 ad:

_Have You Noticed_
_There's a Difference_
_In Ice Cream Sodas?_

_CURB SERVICE_
If you don't want to come in, just
sit in your car and honk your
horn.  There is no waiting for
service at our fountain.  This
room is large, cool and comfort-
able.  Try a malted milk made
the right way.

WARNER DRUG CO.  (A chain--ed.)
212 Mills St.

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QUESADILLA & MENUDO

   These are the earliest cites, so I'll cite the full recipes.  Again, this is not to appear in the OXFORD ENCYCLOPEDIA OF AMERICAN FOOD & DRINK.

MEXICAN COOKING
Gebhardt Chili Powder Co.
San Antonio, Texas
1911

Pg. 13:
_Menudo--Tripe, Mexican Style_
   Take tripe after it has been well cleaned and put to boil in one quart of hot water until tender; add one or two buttons of garlic chopped fine; one or two tablespoonsful of _Gebhardt's Eagle Chili Powder_, one can of hominy; stir well and let boil until done.  Serve hot.
Pg. 14:
_Menudo Frito Con Chili--Tripe with Chili_
   Have your tripe cooked until well done, cut in fine strips about 3 or 4 inches long; heat some lard in a frying-pan until very hot; cut up a small-sized onion fine; put strips with the hot grease, then add onions; let fry till light brown, then add two heaping teaspoonsful of _Gebhardt's Eagle Chili Powder_; let fry a few minutes longer and serve.  If you desire gravy add a little hot water.
Pg. 32:
_Sopa de Migas--Tortillas Soup_
  Take some tortillas and cut in small pieces; drop them in a frying-pan where you have previously heated some lard.  When slightly brown, add one button of garlic and onion chopped fine, one sliced red tomato (or five or six mashed green tomatoes), salt, pepper, one to one and one-half teaspoonsful of _Gebhardt's Eagle Chili Powder_ and one-half teacupful of hot water; let boil for about ten minutes and then serve.
Pg. 36:
_Quesadilla Mexicana--Mexican Rarebit_
   Use one pound of rich, mild cheese grated, one tablespoonful of butter, one egg, one-half cupful of stale beer or milk if preferred, a pinch of salt and from one to two heaping tablespoonsful of _Gebhardt's Eagle Chili Powder_.  FIrst, put the butter ion a sauce pan and when melted add the _Eagle Chili Powder_ and salt, stirring until thoroughly mixed; add the cheese and continue to stir briskly until it is thoroughly melted; then slowly add the beer or milk, stirring all the time, and lastly add the egg and stir until the rarebit begins to thicken.  Serve quickly on crackers or preferably on hot toast, being sure that your platters are hot.

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CHOCOLATE CHIP COOKIES (continued)

(Again, this message is not for use of the OXFORD ENCYCLOPEDIA OF AMERICAN FOOD & DRINK)

COOK BOOK:
A COLLECTION OF TESTED RECIPES
Compiled for the benefit of
Howard Presbyterian Church
San Francisco, Calif.
November 1897

Pg. 60:
      CHOCOLATE CHIPS
   One cup of white sugar, one cup of brown sugar, three cups of flour, one-half cup of blanched almonds chopped fine, three eggs, one tablespoonful of butter (melt it), one tablespoonful of coffee, one tablespoonful of molasses, one tablespoonful of vanilla, three sticks of chocolate (grated), one teaspoonful each of cloves, (Pg. 61--ed.) cinnamon and allspice, a little citron cut very fine, two teaspoonfuls of Royal Baking Powder; roll in strips about an inch thick and bake in not too hot an oven; cut in finger lengths when baked.  Do not add any more flour.
  --_Mrs. Lincoln._

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THE FEARLESS INTERNATIONAL FOODIE
CONQUERS PAN-ASIAN CUISINE:
JAPANESE, LAO, CAMBODIAN, MALAYSIAN, INDONESIAN, THAI, VIETNAMESE, KOREAN
by David d'Aprix
Living Language, a division of Random House
paperback, 312 pages, $11
2001

   The "International Foodie," a graduate of the Culinary Institute of America, has also done a book on "the cuisine of France, Italy, Spain & Latin America."
   This is simply a list of foreign food terms into English.  You can probably find stuff like it on the internet for free, but it's useful in book form.