Pareve (1929 or 1939); William B. Saphire's "Strictly Kosher" ((1944)

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PAREVE

   This continues a study of Jewish food for the OXFORD ENCYCLOPEDIA OF AMERICAN FOOD (2004).
   Merriam-Webster has "pareve" (1941), "fleishig" (1943), and "milchig" (1928).  OED doesn't have any of these terms?  Jesse, is that right?
   From OCLC WorldCat:

FLEISHIGE YIDEN, MILCHIGE YIDEN UN PAREVE YIDEN
Words and music by Max Kotlowitz, Arrangment by Abe Ellstein
musical score
1929
(There is a "NOTE:  Title also in Yiddish."  ALSO in Yiddish?--ed.)

   From the AMERICAN HEBREW, 24 March 1939, pg. 26 ad:

   Your matzoh-meal noodles, kneidlach, chremzlach, matzoh-shalot, matzoh egg-kuchen, matzoh-meal macaroons, and all other cooked and baked holiday foods, the fleischige as well as the milchige, will also be good, healthful and wonderfully delicious when prepared with Pessachdige SPRY.  (..)
KOSHER FOR PASSOVER
Kosher and Parve
_Spry_
The new, puruer, _all_-vegetable shortening for baking and frying
Look for the special tag with the Hechsher attached to ewach can
Lever Brothers Company, General Offices: Cambridge, Mass.

---------------------------------------------------------------
BAGEL (continued)

   From THE AMERICAN HEBREW, 15 April 1938, pg. 13 ad:

MOSKOWITZ BAKERY
   BAGELS
"That's All We Bake"
102 EAST 103rd STREET
NEW YORK CITY

(Not the first citation for "bagels," but when did Moskowitz go into this business?  And when did it ditch all other bakery items?--ed.)

---------------------------------------------------------------
WILLIAM B. SAPHIRE'S "STRICTLY KOSHER"

   From THE JEWISH STANDARD (Toronto, Canada), January 1944, pg. 7:

_"STRICTLY KOSHER"_
NEW YORK'S KOSHER RESTAURANTS OFFER BOTH FOOD AND PHILOSOPHY
by WILLIAM B. SAPHIRE

(...)  The name of the owner, and the all important "strictly kosher" sign are painted in red or blue.
   On smudged paper, taped or glued to the window in a low corner, is the daily menu.  It (Col. 2--ed.) never varies: _gefulte_ fish, every day, soups with _kreplach_ or _mandlin_, chopped liver and "vegetables on the side."  An average meal is forty-five cents and always includes tea and a _strudel mon_ cookies or _kichlach_.  On Jewish holidays the delicacy of the particular day, _blintzes_ or _hammantash_, is featured.  Then the price jumps a little.

(This was probably not written by our ADS member William Safire, or Safir, who was then about fifteen years old--ed.)

---------------------------------------------------------------
MAVIN (Continued)

   From THE JEWISH STANDARD (Toronto), June 1950 ad, pg. 36:

   Grandma, no doubt, speaks of Heinz _Vegetarian_ Baked Beans as a "meichel."  Her enthusiastic grandchild might call them "swell."  A rather free translation!  But both of these epicures aptly describe the "pareve," easy-to-fix dish that wins the applause of every "mayvin."  Oven-baked until golden-brown and fairly bursting with tenderness, Heinz _Vegetarian_ Beans are drenched in a rich, savory tomato sauce.  "Swell" or "meichel," they're mighty good eating!

HEINZ
BAKED BEANS
   They're Pareve

---------------------------------------------------------------
MEICHEL, MECHAYA

   I didn't find a Ben's (of Montreal) ad in THE JEWISH STANDARD of Toronto, but I found the above and the following.

October 1949, THE JEWISH STANDARD (Toronto), pg. 36 ad for Heinz Meatless Soups:
Do You Serve Soup at "MILCHIG" Meals?
(...)
HERE'S A RECIPE FOR A "MILCHIGE MEICHEL"
"GEFILLTE" PEPPERS

December 1949, pg. 99 ad for Heinz Soups:
How to prepare a
"PAREVE MEICHEL"
in 3 minutes!
(...)
MILCHIG
Cream of Tomato
Cream of Mushroom
Cream of Asparagus
Cream of Celery
Cream of Green Pea
Cream of Green Vegetable
PAREVE
Vegetable Soup
Without Meat
(Vegetarian)

February 1950, pg. 20 ad for, again, Heinz:
JUST WONDERFUL!
And it's "pareve"...
An ideal "vorspeis" for a meat of dair meal.
(...)
Try Heinz Condensed Vegetable Soup Without Meat!  Take it from us, it's a "Mechaya."

July 1950, pg. 7, col. 1:
_SUMMER_
_MEICHELS_
BORSCHT HELPS STIMULATE JADED SUMMER APPETITES
By SYLVIA LENT

(O.T.:  One might just query Heinz and ask when these ads were first prepared.  If so, maybe I should leave off any association with Andrew Smith's OXFORD ENCYCLOPEDIA OF AMERICAN FOOD.  You see, he once did a book on "Ketchup" and he wrote to Heinz...--ed.)