Chipeno, Spaghetti Tetrazzini (1922)(LONG!)

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   I've been looking at 111 columns of "Practical Recipes" by Chef A. L. Wyman in the LOS ANGELES TIMES.  His recipe request column was like that later seen in GOURMET (1941-) and in modern food columns.
   ProQuest doesn't have beyond 1923...The page numbers might be "II9" or "I19."  See for yourself...The extended recipes typed by request.



   1 April 1922, LOS ANGELES TIMES, pg. II9:
   JAMBALYA.

   8 April 1922, LOS ANGELES TIMES, pg. II9:
   COCKTAIL SAUCE. (...) ICE-BOX CAKE. (...) NICOISE DRESSING.

   15 April 1922, LOS ANGELES TIMES, pg. II9:
   CHIPENO.
   The fishermen of San Francisco have a very wonderful fish stew that they make with the larger and dryer fish, such as halibut.  This is made by straining the seeds and skins from three cups of tomatoes and placing in a saucepan with one chopped onion and a seasoning with one chopped onion and a seasoning of salt, pepper, a little sugar and one tablespoon of mixed spices tied in a cloth.  Let the tomato mixture simmer forty-five minutes.  Place in a sauce pan four tablespoons of olive oil and when hot add one chopped clove of garlic and six slices of halibut, about two pounds in all.  Cook on both sides and add the tomato mixture from which the mixed spice has been removed and simmer ten minutes.  Heat four tablespoons of olive oil in a pan and sift into it four tablespoons of flour; stir until smooth and then stir it into the stew.  When well-blended add two tablespoons of vinegar and two tablespoons of chopped parsley.  Cubes of potatoes boiled in salted water may be added just before serving, if liked.  This is served with toasted French bread.

   22 April 1922, LOS ANGELES TIMES, pg. II8:
   TUNA A LA MORNAY.

   29 April 1922, LOS ANGELES TIMES, pg. II5:
   Potage Mongol...Cream of Tomato Soup...Cream of Tomatoes, New Orleans...Chile Reinas...Sweet-Potato Pie.

   17 June 1922, LOS ANGELES TIMES, pg. II5:
   JUDITHA
   F. T. M., Long Beach, was served with a frozen dessert at the home of some Jewish friends that was made with ice cream and gooseberries and would like to know how to make it.

   24 June 1922, LOS ANGELES TIMES, pg. II5:
   EGGS PIEDMONT
   F. L., Pasadena, asks that we furnish a recipe for an egg dish made with scrambled eggs and anchovies called eggs Piedmont. (...)
   TUNA AND RICE
   K O. G., Long Beach, wants to make a dish that is a combination of rice, tuna and cheese baked in an earthenware dish that is served by the fisherman.

   22 July 1922, LOS ANGELES TIMES, pg. II7:
   CRACKER PIE
   M.K., city, has wanted a recipe for Maine cracker pie for a long time and asks that we supply it.

   5 August 1922, LOS ANGELES TIMES, pg. II8:
   SPANISH SQUASH (...)
   FOO YUNG DAN
   A. C. G., city, says that she thinks egg foo yung is one of the most perfect dishes and asks that we furnish her the recipe.  From her meager description am under the impression that she wants a recipe for Chinese herb omelet, foo yung dan.

   12 August 1922, LOS ANGELES TIMES, pg. II6:
   CHILELY
   D. S. A., city, wants the recipe for a cheese dish made like a rarebit that has onions and tomatoes in it.

   2 September 1922, LOS ANGELES TIMES, pg. II7:
   CHICKEN A LA STANLEY
   R.S.B., City, was served with chicken a la Stanley at one of the cafes in the loop in Chicago and asks that we furnish her with the recipe for its preparation.

   9 September 1922, LOS ANGELES TIMES, pg. II6:
   BARBARA SALAD...PIERRETTE DRESSING...CACTUS JELLY.

   16 September 1922, LOS ANGELES TIMES, pg. II6:
   CHICKEN ROLLS
   Chicken rolls are one of the lunch dishes served at one of the downtown lunch clubs. (...)
   CODFISH BISCAYENNE

   14 October 1922, LOS ANGELES TIMES, pg. II8:
   MEXICAN PORK PUDDING...CHAPON

   21 October 1922, LOS ANGELES TIMES, pg. II7:
   WET DEVIL
   Q. R., city, wants to know if we can furnish a recipe for a chicken hash served on toast called "wet devil."  We can.

   4 November 1922, LOS ANGELES TIMES, pg. II7:
   SPAGHETTI TETRAZZINI
   Two requests have been received for the recipe for spaghetti Tetrazzini as served by one of the local cafes.  Have never tasted the spaghetti at this cafe, but will give the recipe as we served it.

   13 January 1923, LOS ANGELES TIMES, pg. 17:
   CHOP SUEY SUNDEA (sic) (...)
   CIOPINO
   B. V., city, wants to know if we can give the recipe for a fish stew made by the fishermen on San Francisco Bay called "chipeno."

   20 January 1923, LOS ANGELES TIMES, pg. II7:
   CHICKEN PORTOLA
   D. R. S., Pasadena, was a visitor to San Francisco a number of years ago and while there was served with a dish of chicken that was cooked in a cocoanut shell and asks if we can tell her how to prepare it.
   This dish was originated by the owner and chef of San Francisco's most famous Bohemian restaurant before the great fire.  After the fire he conducted a place outside of the city on the road to San Jose.  Coppa, the best loved of all the cafe men of San Fracnisco, invented many delicious dishes that are remembered by artists, writer and Boehmians the world over.

   3 February 1923, LOS ANGELES TIMES, pg. I5:
   ROAST DUCK ICHI BAN
   D. L. A., city, wants the recipe for a Japanse dish of roast duck as served by one of the Japanese restaurants of San Francisco.

   17 February 1923, LOS ANGELES TIMES, pg. I5:
   COFFEE RING.

   24 February 1923, LOS ANGELES TIMES, pg. 18:
   BIEN ME SABE
   F. H. C., city, has just returned from a trip to Mexico and while there was served with a very delicious dessert made with cocoanut and eggs, which the Mexican cook named "Bien me Sabe" and wants us to supply his wife with the recipe if possible.

   3 March 1923, LOS ANGELES TIMES, pg. 17:
   CONSOMME RACHEL...FRENCH FRIED ONIONS...MACARONI GENOA...WINDSOR SANDWICH MIXTURE.

   10 March 1923, LOS ANGELES TIMES, pg. II9:
   BALTIMORE PIE...CHOW NEIN YORK

   31 March 1923, LOS ANGELES TIMES, pg. I10:
   RICE MILANESE.

   28 APril 1923, LOS ANGELES TIMES, pg. I17:
   SAUSAGES GASTRONOME
   D. H. L., City, has just returned from a visit to New York and while there was served with a dish made with sausage, and mashed potatoes for breakfast and asks that we give her the directions for preparing.

   5 May 1923, LOS ANGELES TIMES, pg. II9:
   CHICKEN MARYLAND

   26 May 1923, LOS ANGELES TIMES, pg. II8:
   WET DEVIL
   F. A. L., city, comes from New England and asks that we give a recipe for a dish made with cold cooked lamb that her mother served for a supper dish, called wet devil. (...)
   PIEPIELE
   R. A. E., city, has just returned from a trip to the Hawaiian Islands, and while there she tasted a pudding made from sweet potatoes and cocoanut, and would like very much to know how it is made.  We spent several years in Honolulu, and will be glad to give her the recipe for this very simple and delicious pudding which is called "piepiele."  (...)
   STRAW POTATOES
   D. M. O., city, wants to know how to make the straw potatoes that are served at one of the local cafes.

   2 June 1923, LOS ANGELES TIMES, pg. II6:
   TRIANON SAUCE
   E. R., Santa Monica, would like a recipe for trianon sauce as served on sweetbreads by one of the local cafes.

   9 June 1923, LOS ANGELES TIMES, pg. II7:
   WOW WOW
   F. A. W. lost the recipe for the old English sauce for boiled beef called "wow wow" and aks that we give it again.

   16 June 1923, LOS ANGLES TIMES, pg. II7:
   TAGLIARINI
   C. M. B., Sierra Park, commends us for not giving the recipe for fig wine that was requested last week, but thinks as a matter of historical value we should give it, and also requests that we give a recipe for tagliarini.
   Mr. Volstead did not exempt wine recipes in history, so we will have to abide by the law and keep the recipe for fig wine for a relic.

   23 June 1923, LOS ANGLES TIMES, pg. II7:
   BORDEAUX SAUCE
   R. G. D., Huntington Park, wants a recipe for Bordeaux sauce as made by the cooks of the South. (...)
   HODGE PODGE
   J. T., Redondo Beach, asks that we give directions for canning fruit without sugar and how to make "hodge podge," as made in Missouri a number of years ago.  She says they used brandy to preserve the fruits.

   7 July 1923, LOS ANGELS TIMES, pg. II6:
   MARTHA WASHINGTON CAKE
   M T., city, asks if we can supply the recipe for Martha Washington cake as made by a baker in Boston.  We never visited the baker while ibn Boston but will give our recipe for the cake which we used a number of years ago while employed by an eastern baker.

   28 July 1923, LOS ANGELES TIMES, pg. II6:
   GOLDEN DRESSING...KENTUCKY SALAD...CORNISH SPLITS

   4 August 1923, LOS ANGELES TIMES, pg. II5:
   CHICKEN HAWAIIAN
   K. M. P., Patagonia, Ariz., wants more of our Hawaiian recipes.  She thinks that other  readers would enjoy them, also. (...)
   MOANA COMBINATION SALAD...
   HAWAIIAN BANANA PUDDING...
   AGAR SALAD

   18 August 1923, LOS ANGELES TIMES, pg. II5:
   EGG CORN BREAD
   F. A. L., Long Beach, wants a recipe for SOuthern egg bread as made down South.

   8 September 1923, LOS ANGELES TIMES, pg. II8:
   FRUIT BARS
   F. O., Santa Ana, wants a recipe for fruit bars with nuts and raisins.

   22 September 1923, LOS ANGELES TIMES, pg. 17:
   CHINESE CHOP SUEY
   M. Z., Upland, wants to serve chicken chop suey in her restaurant this winter and wants to know how to make it as the Chinese serve it.
   This dish is not known in China.  The name means a variety of small pieces and was first served in a Chinese restaurant on Dupont street, San Francisco, about twenty-five years ago.
(In 1898?--ed.)
   HAYDEN SALAD
   Mrs. M., Santa Barbara, asks that we give a recipe for Hayden salad, a mixed pickle that is very popular in Kentucky with cold meats.

   25 September 1923, LOS ANGELES TIMES, pg. II8:
   GOFIO
   R. H., city, wants to know how the Indians make "gofio" that they eat on long tramps, or when they go hunting.
   Gofio is stone-ground corn meal dried in the oven and salted.
   SALZGURKEN
   O. S. W., city, asks for the method used in preparing salzgurken, a clear, firm, salt cucumber pickle sold in delicatessen stores.

   2 October 1923, LOS ANGELES TIMES, pg. I10:
   ALMA SALAD...
   BRAZILIAN SALAD...
   CASINO SALAD...
   HONEYMOON SALAD...
   ESCABECHE
   H. W., City, wants to know how to prepare a cold fish dish that is used by the fishermen on San Francisco Bay called "escabeche."

   20 October 1923, LOS ANGELEES TIMES, pg. 17:
   JUMBALLAYA...
   HUZAZA (A punch--ed.)...
   PARKIN
   R. A. M., City, writes that her mother in ENgland makes an oatmeal cookie with molasses that is very fine and asks that we tell her how to make them. (...)
   BROWNIE CAKE