Bonnie Slotnick Cookbooks

[Bapopik at AOL.COM]

   Bonnie Slotnick Cookbooks was featured in the VILLAGE VOICE's "Best of Manhattan" issue about two weeks ago.  She's at 165 West Tenth Street, (212) 989-8962, bonnieslotnickbooks at earthlink.net.  Andrew F. Smith (of the OXFORD ENCYCLOPEDIA OF AMERICAN FOOD & DRINK) and William Grimes (of the NY TIMES) are regular customers.
   I had a long conversation with Bonnie.  She once corrected William Safire on "chopped liver" (the Times Magazine heavily edited her letter)...She told me that Safire's sister sells cookbooks...Bonnie's helping Andrew Smith with a new book, about the peanut.  She cautioned me that he's also buying out stuff for banana and pineapple.
   It seems that John Mariani has a Robert Hendrickson (popular, non-scholarly writer) reputation in the biz.

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THE ORIENTAL COOK BOOK:
WHOLESOME, DAINTY AND ECONOMICAL DISHES OF THE ORIENT, ESPECIALLY ADAPTED TO AMERICAN TASTES AND METHODS OF PREPARATION
by Ardashes H. Keoleian
(FORMERLY OF CONSTANTINOPLE)
(Istanbul not Constantinople!--ed.)
Sully & Kleinteich, NY
1913

Pg. 106:
_8.  "REVOLVING SPIT" BROILING._
(DEONER KEBAB.)
Ingredients:
Meat--2 pounds, beef or mutton or lamb (or in desired quantity).
(Pg. 107--ed.)
Method:
  Arrange the fillets, the size of the palm of the hand, and but half an inch thick, on a long iron spit and broil by turning it in front of charcoal fire.  The outside parts, which naturally get roasted first, should be constantly trimmed and served.  Save the dripping fat and use as gravy.  Serve with a vegetable salad.
   Note.--The instrument used in making this famous Oriental Kebab has a special arrangement.  It consists of a standing charcoal fireplace and a wheel arrangement attached at the top to turn around in front of it.  When the spit with the meat is fixed in its proper place it at once begins to revolve with one or two occasional moves of the wheel by the hand.

Pg. 188:
_12.  EGGPLANT WITH OLIVE OIL._
_"The Imam fainted for joy over it."_
(IMAM BYILDI.)

Pg. 232:
_9.  "MEAT-BREAD."_
_The Great Syrian Dish._
(LAHM-AJOUN.) ("Turkish pizza" is Syrian?--ed.)
Ingredients:
*Pideh...3 to 4, medium sized.
Meat, minced...1/2 pound, of lamb or mutton.
Tomatoes...2 to 3, ripe (or 4 to 5 tablespoonfuls of canned tomatoes).
Green Pepper...1, medium.
Parsley...1 bunch.
Spice...1 pinch.
Salt and pepper, to taste.
Method:
   Mix the minced meat with the tomatoes, green pepper and the parsley, all well and finely chopped.  Season the mixture to taste with the spice, salt and pepper, then arrange the "pideh" (or toasted slices of bread) in a flat suitable pan, and cover lightly with the mixture.  This done place the pan in a moderately hot oven until the meat is done.  Serve hot.  Buttermilk should be served with this dish to confrom with the habit of the country.
   Pideh may also be substituted with well-done toast.

*See Special List of Oriental Ingredients.

Pg. 242:
_11.  ORIENTAL SAUSAGE._
(SOUDJOUK.)

Pg. 284:
   _PASTRY_
   (HAMOUR.)
CAKES, FRITTERS, PIES AND PUDDINGS.
   Paklava, Beoregh, Pasta, Helva.

Pg. 326:
_1.  CURDLED MILK--MATZOUN._
_The Famous Beverage of the Orient._
(YOGHOURT.)

Pg. 329:
_5.  TURKISH COFFEE._
(CAFFEH.)
Ingredients:
Plain Water...For 4 small cups.
Sugar...3 teaspoonfuls.
Roasted Coffee...3 teaspoonfuls, pulverized.
Method:
   In a special small pot, heat the water on a slow fire, and melt the sugar in it.  Then take the pot away from the fire, and add the coffee, mixing it well in the water by stirring for one minute, when the pot should be placed again over the fire, (Pg. 330--ed.) and after bringing the coffee to a boil for a few times, pour into the small cups.
   When served, it is proper to sip it, after the pulverized coffee is settled at the bottom of the cup, which does not take but a minute.

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THE "HOME" COOK BOOK
FOR THE BENEFIT OF
THE CHILDREN'S SUMMER HOME
OF CINNAMINSON, N. J.
Second Edition, 1915

Pg. 114:
   _SNICKERDOODLE_
2 c. sugar
1/2 c. butter
2 well-beaten eggs
1 c. milk
2 1/2 c. flour
1 tsp. baking powder
   Sift sugar and cinnamon over top before baking.  Place in long pan about 1 1/2 inches thick, and cut in squares.
   ESTHER A. SHARPLESS

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(GREEK COOK BOOK?) (title in Greek, but text half English--ed.)
by Michael Guiness
New York, NY
1938

Pg. 122:
      _Greek Salad_
   Slice tomatoes, cucumbers, green peppers, scallions and sardines.  Serve with olive oil and vinegar.

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THE NEW WARING BLENDOR...SERVES EVERYONE
Waring Products Corporation, NY
1940, 1942, 1946, 1947

Pg. 53:
CHILDREN'S MILK SMOOTHEES
APRICOT...
BANANA...
CANTALOUP...
CARROT...
LIVER...
PEACH...
PEANUT...
PINEAPPLE...
POSTUM...
PRUNE...
SPINACH... (Spinach smoothee?--ed.)
STRAWBERRY...
TOMATO...
YELLOW TURNIP...