Chicken-Fried Steak(1935); Country Gravy(1915); Stack Cakes

[Bapopik at AOL.COM]

CHICKEN FRIED STEAK

   Once again, the WASHINGTON POST is a little earlier than the NEW YORK TIMES item, below, that I'd posted on this:


  Kansas Convicts Object To Such Meals as These; By The Associated Press.; New York Times (1857-Current file), New York, N.Y.; Jun 19, 1935; pg. 3, 1 pgs

  These 3 Rules Assure Flaky Crust for Pie; Keep Them Tacked Up in a Conspicuous Place in the Kitchen.; By Dorothea Duncan.; The Washington Post (1877-1954), Washington, D.C.; Apr 23, 1935; pg. 15, 1 pgs
("This steak, no doubt, is what many call a chicken-fried steak and is a piece of top-round, which is prepared in the following manner: Have the steak cut one-half inch thick.  Pound it well on both sides with a wooden potato masher or mallet.  Rub the steak on both sides with flour which has been mixed with a sprinkling of salt and pepper.  Sear it quickly on both sides in a little grease in a frying pan.  Then cover and place in a moderately low oven (325 degrees F.) for about 20 to 30 minutes or until tender.  This type of steak is excellent when served with mushroom or tomato sauce.  The pounding tenders the naturally tough fibers of the meat.")

---------------------------------------------------------------
COUNTRY GRAVY

   Once again, the WASHINGTON POST is just ahead of the NEW YORK TIMES.


  FINE FARE ON THE FARM.; The Soil Tiller Better Off Than the City Man in These Days.; New York Times (1857-Current file), New York, N.Y.; Jul 7, 1918; pg. 44, 1 pgs

  A Great Joint Boon; HAM AND EGGS AS AN ALL-INVITING AND DELECTABLE EDIBLE LEAD THE LIST.; [Tacoma/Ledger.]; The Washington Post (1877-1954), Washington, D.C.; Sep 19, 1915; pg. MS1, 1 pgs
("Even a steak, or a pork tenderloin with country gravy, or a roast young duckling with banana fritters frescoed with rum was out of the question.")

---------------------------------------------------------------
TRANSPARENT PIE

   The next lecture of the Culinary Historians of New York, on May 15th, 7 p.m. at the Park Avenue Methodist Church, by Matt and Ted Lee is titled: "From Shuck Beans to Transparent Pies: Contemporary Cooking in Appalachia."


  News of Food: Delicacies of the Old South; Derby Day Breakfast Means Mint Julep, Batter Bread and Kentucky Know-How ; By JANE NICKERSONThe New York Times Studio; New York Times (1857-Current file), New York, N.Y.; Apr 27, 1950; pg. 36, 1 pgs
(A recipe for "Transparent Pie" is here, taken from Mrs. Morris Flexner's excellent OUT OF KENTUCKY KITCHENS--ed.)

---------------------------------------------------------------
STACK CAKE

   Not in OED, but it will be when they get around to "S."
   More pressing, of course, is DARE, which is at "SK."


  News of Food; North and South Vie in Kentucky Menus -- Limestone Lettuce Is Distinctive in Salads ; New York Times (1857-Current file), New York, N.Y.; Aug 24, 1953; pg. 18, 1 pgs
("_Stack Cake for Picnics_  Another regional dessert is a stack cake, which consists of several layers of cake put together with a thick filling.  According to one theory, the stack cake dates back to colonial times when the all-day picnic was an important event and each family contributed to the menu.  Because it was difficult to fit individually packed cakes and pies into a hamper, someone conceived the idea of layering together several cakes, and sometimes pies, into one unit.  This recipe is from east Kentucky...")