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 下午茶-下午茶不在19世纪之前存在。 那时午餐相当在当天早些时侯被吃了，并且正餐未供应直到8或9时在晚上。 但是它不是直到安娜，贝得福得的第七位公爵夫人，请求茶和光茶点在她的屋子里一个下午，大约1830年，仪式开始。 公爵夫人非常享用她‘采取茶’她开始邀请她的朋友连接她。 不久有典雅的茶会是非常时兴的。 对茶商品的需求增长，并且很快有茶具在银色和细致的骨瓷、盘、蛋糕立场、服务器、茶罐、滤茶器、茶壶和茶几里.....更多在下午茶
 Amaretti曲奇饼-显著的是啊REHT发球区域。 Amaretti是意大利名字对于蛋白杏仁饼干，意味小的苦涩事情。 在新生期间，酥脆和嘎吱咬嚼在外部和软的于，这些小的半球形的形状的曲奇饼于威尼斯意大利发起。 包括杏仁或杏仁酱，可以调味用巧克力或利口酒的糖和蛋白和二个被烘烤的曲奇饼可以与ganache、buttercream甚至堵塞一起将夹在中间。 通常更服务用甜饭后葡萄酒、利口酒或者冰淇凌......在Amaretti曲奇饼
 蛋糕-此蛋糕也称天使蛋糕，如此名为，当其通风轻微被认为天使的“食物”。 您会对多少个蛋白惊奇在蛋糕。 但是在其发明附近的时期确实不惊奇产生的对在所有蛋糕食谱的鸡蛋的宽宏使用它(1870)。 在“吃的Waverley根在美国历史记录”告诉在J. Chadwick夫人的1853年“家庭烹调法”她如何要求一个蛋糕的32个蛋黄。 他也援引荷瑞斯・曼夫人的“基督教在厨房里” (1861)如要求在必须被打大约三时数的一个蛋糕的20个鸡蛋。 它是一件好事情蛋糕同时被发明了消灭面团长和费力现有量拍打的转台式搅蛋器到来了。 蛋糕使用状态的在“烘烤在美国的”格雷戈专利在巧克力蛋糕的19世纪.....食谱末期也被发明的他们自己的特殊平底锅
 香蕉面包-香蕉面包食谱变得非常普遍在20世纪60年代，当热诚的面包是所有愤怒时。 它有一个厚实的面团并且是在蛋糕和面包之间的交叉。 它在一个长方形烤盘被烘烤，直到在中心插入的牙签出来干净。 香蕉面包分类，为是被用于的一个主要北美洲用语描述光和潮湿被烘烤的好是“快速”做的一个简易面包(用自1918以来)。 干燥成份和液体成份分别地混合在一起，然后被结合并且被烘烤。 发酵使用不要求发酵并且不介入很少或没有揉的化工发酵的座席(发酵粉或不是碳酸钠酵母)。 简易面包由面团(松饼、早餐点心、薄煎饼、酥饼、大面包或者面包)或香蕉面包的面团(烤饼和饼干) .....食谱做
蜜蜂的螯蛋糕(Bienenstich) -亦称是蜜蜂的螯原始的德国酵母饼。 真相是面包师做与吸引蜂蜇面包师的蜂蜜顶部的蛋糕。 原始蛋糕有充满乳蛋糕并且结霜与蜂蜜、黄油和杏仁的酵母基础。
 Biscotti说产生在哥伦布的s时间和相信对原来地服务他们用托斯坎酒的意大利面包师。 他们变得很普遍每个省开发了他们自己调味的版本。 由于他们的长期储备能力他们是水手的理想的食物，战士和渔夫。 传统上biscotti是作为杏仁被调味的杏仁是可用的在意大利和附近的国家（地区） .....更多在Biscotti
 波士顿奶油馅饼-命名波士顿奶油馅饼认为是错误的名称，因为它确实是蛋糕。 “饼”而不是“蛋糕”可能归结于殖民过去常常烘烤他们的在饼的蛋糕装罐的情况，因为他们没拥有蛋糕盘子。 在波士顿奶油馅饼的第一参考是在1855的纽约报纸运行了‘布丁饼蛋糕的’一份食谱。 此食谱，然而，有它现在有的一个搽粉的糖顶部不是巧克力釉。 在1856年然后一个人命名Harvey D. Parker开设了一家餐馆在称Parker议院餐馆的波士顿。 在菜单是‘布丁饼蛋糕’，但是它有巧克力釉原始食谱的不是搽粉的糖顶部。 这是我们今天知道的蛋糕，并且命名‘波士顿奶油馅饼’很可能是第一份‘布丁饼蛋糕’食谱和情况的组合波士顿是巧克力给产生的版本上釉的安排。
 面包布丁-在布丁上添面包，首先是公认的“贫困者的布丁”，是普遍的在英国从13世纪的一个古板的点心。 不同于面包为做布丁特别地有时做今天的面包布丁，它曾经做作为方式用尽停止的所有干硬面包。 浸泡面包在水中然后紧压过量水弄湿干硬面包。 糖、香料和其他成份然后被添加了。 今天，面包布丁做用在一个富有的混合物的新鲜或干硬面包(奶油蛋卷、鸡蛋面包、新月形面包、意大利节日糕点，法语，意大利语) (乳蛋糕)被浸泡牛奶(或奶油)，鸡蛋、糖、香草和香料。 螺母，热心，糖煮或者新鲜水果可能也加.....更多在面包布丁
作为第一个日餐-被定义的早餐和字面上平均值，中断快速晚上。 是在15世纪期间某些食物被创建了并且仅服务在早餐，并且此传统甚而今天继续。 在中间19世纪报告了一个典型的美国早餐包括了至少六条路线; 茶、多士、鸡蛋、牛肉、火腿、鱼、比赛、果子和面包。 那里大致同样的时间是主张吃较少肉和更多谷物的美国食物改革者。 一个这样食物改革者是在密执安朝向第七日基督再临论“疗养院”为有医疗课题的人的John Henry ・凯洛格。 他有的一信仰是那吃困难干食物将保持您的牙健康和推荐吃zwieback。 不幸地， zwieback是非常困难的，并且易碎和，当患者中断了牙吃一，凯洛格博士下决心发明新的健康干麦片。 他生产的谷物类似格兰诺拉麦片(现在说出玉米片)，并且它很好出售。 那么很好，实际上，其他开始生产干麦片。
因为人们没有时间做和吃一个从容不迫的早餐，早餐吃的食物在家有很多执行与便利。 在工作周期期间，象面包一样项目是普遍的早餐： 百吉卷、松饼、烤饼、谷物或者mu ？严格的style= "字体重量： 400 " >sli，与一杯茶或咖啡。 周末是所谓的“大早餐”或“英式早餐”供应鸡蛋成为焦点的地方以及烟肉、香肠、蕃茄、多士、堵塞和蜜饯。 .....更多在早餐
 果仁巧克力-果仁巧克力分类为品尝象一个富有的巧克力蛋糕被剪切了成正方形的棒曲奇饼。 敬酒的和切好的螺母(核桃、胡桃，榛子)可以被添加甚至空白巧克力大块或芯片。 果仁巧克力确实是美国的偏爱的棒曲奇饼(正方形)，并且命名“果仁巧克力”是指其黑褐色颜色。 “美国食物和饮料词典的约翰Mariani”阐明，第一份食谱发表了于1897年Sears、雄鹿和Co.目录。 ….果仁巧克力的食谱
 蛋糕-蛋糕在古老埃及开始了作为在一块热石头被烹调的来回，平面，未膨松面制面包。 他们的从原油的演变结块对什么我们享用今天是可能的，在许多世纪，通过新的成份和技术的简介。 一旦舱内甲板结块，在使用被帮助的自然酵母的埃及人的发现和随后的技能发酵那些。 当蛋黄草类做他们的方式成蛋糕面团，他们的一贯性成为今天蛋糕的前体。 蛋糕做继续改善特别是与新的成份例如巧克力和香草和最终加糖，来到有在新的世界的发现的上欧洲….更多在蛋糕和蛋糕食谱
 胡萝卜糕-红萝卜，与甜菜一起，比可能解释他们的在有些点心的使用的其他蔬菜包含更多糖。 虽然使用在布丁和堵塞，胡萝卜糕显然是最普遍的红萝卜点心。 此的食谱结块，结霜与乳脂干酪结霜，开始发表于20世纪60年代。
享用今天起源于紫色种类增长的我们于阿富汗从第7个世纪广告的橙色红萝卜。 当他们搬入向西橙子品种出现，并且的欧洲这是种类给美国带来的英国移居者。 红萝卜来自希腊字“karōton”，并且希腊开始了信仰吃红萝卜将改进您的眼力。 “食物&饮料A-Z的约翰Ayto”告诉在第二次世界大战期间英国如何通过说促进了此信仰英国飞行员经过吃改进了他们的夜视巨额红萝卜。 然而，他们是，只有设法鼓励吃红萝卜，因为它是在战争期间，不在供应不足….少数食物的之一胡萝卜糕的食谱  薄绸的蛋糕-薄绸的蛋糕在20世纪40年代末期被发明了。 薄绸的蛋糕是在黄油和松糕之间的交叉。 类似黄油蛋糕因为它包含发酵粉，并且有油脂，虽然它以液体形式。 您可以注意有在此食谱的额外的发酵粉。 这是，因为油是大量的，并且保证蛋糕的需要额外发酵将适当地上升。 油的好处是它为不硬化，既使当冷藏的一个潮湿和精美蛋糕做。 薄绢类似在纹理的一块松糕，并且那鸡蛋分隔。 白色僵硬地被打然后被折叠到造成发酵的蛋糕的面团。 面团在允许面团紧贴到平底锅的端的一个脱脂的管平底锅被烘烤，当它上升。 管在平底锅的中心使热空气流通，因此热可能到达蛋糕的中心。 曾经烘烤了蛋糕被倒置直到冷静保留从收缩和丢失其数量的蛋糕….橙色薄绸的蛋糕的食谱
 巧克力曲奇饼-露丝Wakefield，收费处客栈的责任人在马萨诸塞，相信发明巧克力曲奇饼。 真相在她剪切Nestl的1930年是该一天？s半甜的黄色标签巧克力块到小的大块里和加它到她的黄油曲奇饼面团。 曲奇饼是与她的客户的立即命中，并且他们的大众化的字到达了Nestl ？ 公司。 Nestl ？一定意识到放置他们的巧克力块小的大块在曲奇饼面团将喜欢大规模市场，因为在1939年Nestl之前？出来了与巧克力少量(或芯片)。 它结果是，当Nestl的精采销售计划？ 包装了在一个黄色袋子的芯片然后采购了权利对收费处名字和露丝Wakefield的食谱。 他们称她的食谱“著名收费处曲奇饼”并且打印了它在黄色袋子背面。 此食谱至今仍然是，虽然以一种轻微修改过的形式，在返回Nestl ？巧克力片袋子。
报告是美国人偏爱的曲奇饼，露丝Wakefield的食谱是许多适应的跳板。 原始食谱： 1个杯子黄油， 3/4杯子红糖， 3/4空白砂糖， 2个鸡蛋， 1茶匙香草精， 1茶匙发面苏打溶化了到1茶匙热水， 2 1/4杯子多用途面粉， 1茶匙盐， 1个杯子切好的螺母，并且被削减巧克力Nestl轻微只更改了1镑？适应在对巧克力少量的发面苏打和使用的上变化。 一次用一个仅仅1/2茶匙面团做，巧克力曲奇饼从微型现在范围到庞然大物和Nestl ？通过导致多种范围少量适应此需要由微型芯片到大少量….更多在巧克力曲奇饼
 Clafoutis - Clafoutis (显著的kla foo发球区域)是称赞从利姆辛地区的一个法国国家（地区）点心。 Clafoutis来自意味‘装载’的字‘clafir’。 传统上做用季节的第一个甜樱桃和留给unpitted (核心说添加额外的类似，当烘烤)时。 陶器盘是涂奶油用阻止的樱桃层然后包括。 鸡蛋、面粉、牛奶和糖面团(有时黄油，调味料，利口酒也加)然后倾吐在樱桃。 面团的一贯性可以浓厚是稀薄的(象烤饼糊) (结块象)。 被装配的盘在烤箱然后被烘烤，直到面团喘气，集合和恰好变褐。 糖果商的(搽粉或结冰)糖被洒在顶层，并且它可以服务与香草冰淇淋或软软地打好的奶油。 它最好服务温暖。
菜谱日记帐-早在17世纪，妇女共享，并且在书的记录的食谱形成。 但是他们做的书没仅仅是食谱的编译。 他们确实是本地女人寿命日记帐。 您在发生在他们的邻里，安排的活动有时会查找家庭和从事园艺的忠告，以及配方做的医学，作为安排保存剪报从中朋友和系列拯救信函，记录甚至写诗歌和报价单和作为子项实践信函他们的文字的安排。 有些妇女继续补充说到他们的日记帐在他们的寿命中，因此这些书成为他们的国内发展日志。 岁月由您去可能由食谱和他们的能力的增长的复杂发现他们的烹调技能进展适应食谱他们自己的口味。 有些妇女如此喜欢与他们的成就他们发布了他们的私有食谱登记.....更多在菜谱日记帐
菜谱-食谱曾经叫作“开收据”。 -第一个菜谱由主厨写为主厨。 -它不是直到菜谱甚而开始查找，如的18世纪什么我们今天有。 - Hannah Glasse (1708-1770)， Rundell的伊丽莎白Roffald (1733-1781)和玛丽亚(1745-1829)被认为第一名英国妇女写烹饪书籍瞄准了无经验的主妇和她的仆人。 - Hannah Glasse写了“简单地做的烹调法艺术，并且容易” 1747年和她很可能是18世纪的最响誉的英国菜谱作家。 不幸地，显示她的书被抄袭的食谱有很多。 这是非常公用的在18世纪。 -在18世纪，用于美国的菜谱期间于英国更发起.......菜谱的历史记录的  曲奇饼-在18世纪北美人期间的早期部分开始使用字‘曲奇饼’定义小，甜，舱内甲板或轻微培养了混合药剂。 字‘曲奇饼’看上去来自荷兰语字“koekje或koekie”并且是指一个小的蛋糕。 牛津伴随的阿伦Davidson食物的阐明， “曲奇饼原来地与新年相关….从19世纪显示的早期部分的参考曲奇饼和樱桃跳动(樱桃甘露酒)是的招呼正确的车费该场合的访客”。 曲奇饼任何时侯现在被吃日-咖啡休息，作为一顿快餐，点心的和甚而产生作为欢迎礼品。 在英国他们称饼干; 在西班牙他们称galletas; 在德国他们称kels; 并且在意大利他们称biscotti。 每个国家（地区）有其收藏页。 ….更多在曲奇饼和曲奇饼食谱
新月形面包为新月形或月牙形是法国。 新月形面包可能有甜由一个清淡的谄媚浓发酵面团的组成(堵塞、小杏仁饼，巧克力)或美味(干酪、火腿、鸡，蘑菇)装填。 传统上享用在法国早餐用咖啡和牛奶。
说明有在战争的一个晚上1686年期间在奥地利和土耳其之间，面包师在布达佩斯匈牙利听到土耳其战士挖洞在城市之下并且发出预警的它。 这导致了战争的土耳其失败，并且面包师的奖励是做在新月形形状(在土耳其标志)的形状的纪念酥皮点心荣誉称号。 使用酥皮点心象面团的吹法语以后相信了重创对其当前表单的新月形面包面团。 然而，在食物的牛津伴随由阿伦・ Davidson，他阐明，现在新月形面包的食谱不发表于直到及早20世纪的一本法国食谱书，并且没有在它的参考始发地是从在战争做的新月形面包1686年以后。
什么其真原点，现在新月形面包在世界的许多地区仍然相信到法国并且被享用。 做用黄油叫“新月形面包澳大利亚beurre”必须称的新月形面包和包含油脂(通常人造黄油)的其他类型所有新月形面包“新月形面包”。
 Eton混乱-此英国点心采取软软地打好的奶油并且添加到它切开了草莓和蛋白甜饼曲奇饼。 使用名字“Eton”，因为点心在Eton学院首先被创建了，其中一所校友包括英国的18位总理的英国的最著名的公立学校。 “混乱”，因为奶油、草莓和蛋白甜饼曲奇饼在一个大碗，混合在一起使用。 此点心传统上供食在父项和学员聚会并且有野餐….的Eton学院的每年6月4日得奖的产生的庆祝Eton混乱的食谱
 果子唬弄-早在第十六个世纪的约会，此经典英国点心看到了其大众化衰退和流。 今天果子傻瓜包括是pur的煮熟的或原始的果子？/font>ed或捣碎，然后变甜，变冷和终于折叠到僵硬地跳动打好的奶油(应该有果子没完全地被折叠到打好的奶油)空白奶油色陈列的条纹。 传统上傻瓜做用酸的果子例如莓、鹅莓、黑莓、大杨莓和大黄，但是实际上可以今天用所有果子。 这是被陈列的最佳，当服务在一个长的阻止的冷甜点或酒杯，装饰用新鲜水果。 “傻瓜”应该起源于意味“捣碎”或“按” “更加肮脏”的法国的字。
我在海伦Saberi和阿伦Davidson的书“琐事”首先闻悉果子傻瓜。 在他们的关于琐事的历史记录的论述他们告诉我们早期的琐事类似于“傻瓜”。 早期的傻瓜变厚了用鸡蛋和奶油，并且有时酒和香料加了。 有些傻瓜根本没有包含果子并且是更多象乳蛋糕。 但是某处认识到鸡蛋、酒和香料不是需要的提高新鲜水果和奶油…食谱的类似果子傻瓜的
 冷冻果子弹出-，虽然在棍子的第一个冻结的果子混合药剂(称“Hokey监狱”)被出售早在1872年，不是直到1923年他们变得著名。 年一个人说出弗兰克Epperson名字申请在第一冻结的果子的一个专利在棍子，叫“Epsicle”。 与许多发明， Epsicle在一个冷新泽西早晨偶然地来。 看起来弗兰克Epperson做一杯柠檬水由一粒准备着的粉末和偶然地留给玻璃，匙子在它，在隔夜的窗台。 第二天早晨他发现柠檬水冻结了到一个固定的质量。 在运行玻璃以后在热水之下他从玻璃取消了冷冻柠檬水通过保持匙子，并且它是他然后认识到他有一个新的发明。 一旦发行了他的“Epsicle的”专利他出售它对在棍子给冻结改名结果实“冰棍儿”….的Joe Lowe Corporation (现在告诉Popsicle Industries)冻结的果子流行音乐的食谱
 乳脂软糖-在19世纪末期，开始美国学院的妇女做我们现在知道作为乳脂软糖的糖果。 食谱开始发表于烹饪书籍在1896年….乳脂软糖的食谱
 姜饼-有姜饼二个主要样式： 一个潮湿和辣甜蛋糕或通常被铸造或被塑造在图的曲奇饼。 主要在秋天和冬天期间，特别是在节日附近，在两种情况下我们似乎享用此点心。
烈士相信带来姜饼给欧洲，虽然不以形式我们今天享用。 一次它用面包渣做并且变甜了用蜂蜜。 与多数食谱，姜饼演变环球满足其不同的文化口味。 如果您抽样姜饼在国家（地区）除您自己之外您会惊奇查找它不查找或不品尝，如同您预计了。 它可能是面包、蛋糕或者曲奇饼，并且可能从淡色范围用非常辣有一点个的香料到黑暗色和。 其他姜饼： 法国有痛苦D'?或font>pice (包含面粉、香料和蜂蜜)的蛋糕，荷兰有Speculaas (酥脆姜饼曲奇饼被铸造到不同的形状)，奥地利，并且德国有Lebkuchen (一个被铸造的姜饼曲奇饼充分蜂蜜和香料)，并且中国有Mikong (姜风味蜂蜜面包)….姜饼蛋糕、姜饼曲奇饼和姜饼烤饼的食谱
G ？/font>noise - G ？/font>noise以其原产地，热那亚意大利命名并且是清淡和通风松糕的类型。 与一块松糕不同由于熔化了未腌渍过的黄油(有时澄清)被添加到做它一更嫩和的面团 flavorful cake that is less sweet than a regular sponge cake.....More
on Genoise
 Ganache
is a French term referring to a smooth mixture of chopped chocolate and heavy
cream. The origins of ganache are debatable but it is believed to have
been invented around 1850. Some say it originated in Switzerland where it
was used as a base for truffles. Others say it was invented in Paris at
the Patisserie Siravdin....More on Ganache
 Hot Chocolate -
The drinking of
chocolate in the New World was first discovered by Columbus
in 1502 when he landed in what we now think was either
Mexico or Nicaragua. He found the Aztecs drinking a
chocolate beverage made with cocoa beans from the tropical tree Theobroma
which translates to "Food of the Gods". The Aztec's emperor,
Montezuma, loved the drink so much that he would drink upwards of 50 cups
a day. To make this drink the Aztecs would first roast and grind
the beans to a paste and then add the paste to water, along with chili
peppers and vanilla. This produced a beverage that was very bitter
tasting which the Spaniards didn't enjoy. Columbus did take some
cocoa beans back to Spain but there was little interest in them. It
wasn't until Hernando Cortez, around 1520, brought the cocoa beans back to Spain from
his trip to the New World that the chocolate beverage became popular.
To make this drink more palatable, the Spaniards processed the beans as
the Aztecs did but then they added sugar and spices (vanilla, cinnamon,
cloves, hazelnuts, almonds, orange flower water) to the chocolate paste.
Once the paste was allowed to solidify it was added to water or milk.
This drink immediately became popular with the Spaniards. So
popular that aristocratic ladies would start each day with a cup and even
went so far as having their servants bring them some during Mass.
Eventually this chocolate
beverage spread throughout Europe but chocolate was still very expensive
so it was enjoyed primarily
by the upper class. But everything changed in the 1820s when a Dutchman, by the
name of Van Houten, came up with a way to remove most of the fat from the
cocoa beans to produce what we now call cocoa powder. Almost
overnight cocoa powder replaced chocolate in the making of hot chocolate
and it lost its appeal with adults. It now became a drink served to
children and remains that way to this day....Recipe
for Hot Chocolate
 Hot Cross Buns -
This
round, rich, sweet, yeast bun is traditionally served on Good Friday. The passing of a London by-law in the early 1500s forbidding the
sale of hot cross buns except on Good Friday, Christmas, and at funerals seems
to have permanently influenced when we eat these spiced buns. Made
of milk, yeast, sugar, flour, spices (such as cinnamon, nutmeg, allspice, and
cloves), eggs, butter, currants, raisins and/or candied fruit. John Ayto in
"An A-Z of Food & Drink" states that the
first record of the cross appearing on the top of the buns was in 'Poor Robin's
Almanack' (1733) and the 'hot' was added to the name in the early 1800s. The cross (represents cross of Christ and the
Crucifixion) on top that can be made by cutting into the dough, by strips of
pastry, or with a paste of flour and water. Once baked, they can be iced
with confectioners frosting or fondant. Superstition had it that hot
cross buns baked on Good Friday never became moldy and one bun used to be kept as
a charm until the next year's buns were made. There
are various stories as to when they were first made, but the story I like is
related to the Anglo Saxons. They are said to have baked the buns in honor
of their goddess of Spring, Eostre, from whom the name Easter is derived...More
on Hot Cross Buns
 Ice Cream -
The
United States is by far the world's largest consumer of ice cream followed
by Australia, New Zealand, Canada, and Britain. Ice cream is such a
big part of our culture that in the 1920s as immigrants arrived in the
United States (Ellis Island) they were served ice cream as part of their
first meal. Although we may have adopted it as our own ice cream
is not an American invention. Paul Dickson tells us in his book 'The
Great American Ice Cream Book' that the first record of it being eaten in
the United States was in 1742 when ice cream was served at a dinner given by
the then Governor of Maryland. But it wasn't until the latter part
of the eighteenth century when ice cream houses started to appear in New York
and Philadelphia that ice cream was not simply a dessert to be enjoyed by the
wealthy .
The
first ice creams were really "iced cream" as they were made with cream,
sugar and flavorings (no eggs) that were simply frozen. They were
quite coarse in texture and contained large ice crystals. Although the
French started to add eggs or egg yolks to their ice cream recipes around
the early 1700s, the British didn't follow suit until the middle of the
century. And it wasn't until the 1840s, and the invention of the first
ice cream machine, that ice cream began to take on the smooth and creamy
texture that we enjoy today....Recipe for Ice
Creams
 Ice Cream Cone -
The ice cream cone turns 100 this year. It made its debut
at the 1904 St. Louis World's Fair and there are many conflicting stories
of who should be given credit for its invention. Paul Dickson
in his "The Great American Ice Cream Book" states that the International
Association of Ice Cream Manufacturers (IAICM) has given Ernest A. Hamwi
the credit for inventing the cone.
Ice cream was very popular at the turn of the last century and so it is
not surprising that there were over 50
ice cream vendors selling a total of 5000 gallons of ice cream per day at
the Fair.
Ernest Hamwi also had a booth at the fair but he was selling a type of
waffle (zalabia), not ice cream. One day, the man (Arnold Fornachou)
at the booth next to Hamwi ran out of small
dishes to serve his ice cream. Hamwi got the idea to roll one of his hot
Belgian waffles into a cornucopia and told Fornachou to put a scoop of his
ice cream into the cornucopia's mouth. They were an instant hit with
Fornachou's customers who lined up to have their ice cream served this new
way. In fact, the cones were so popular at the Fair that St.
Louis foundries started manufacturing molds for making the cornucopia
shaped cones. The cones were first given the name "World's Fair
Cornucopia" until about 1909 when they were renamed "ice cream cones".
The cone obviously gained popularity across the United States because by
1924 Americans were consuming upwards of 245 million cones per year.....Recipe
for Ice Cream Cones
 Ice
Cream Sandwiches - By
the end of the 19th century ice cream was firmly entrenched in American
society and with its popularity came many new inventions. One of the
first inventions to come along was the ice cream cone which made its debut
at the 1904 St. Louis World's Fair. By the 1920s we had the first chocolate-covered ice cream
bar (Eskimo Pie), the banana split, ice cream cakes, the first chocolate
covered ice cream bar on a stick (the Good Humor Ice Cream Sucker), and
the ice cream sandwich. John Mariani in his 'The Dictionary of
American Food and Drink' says the first ice cream sandwiches were made
with cake like chocolate cookies followed in San Francisco by sandwiches
made with oatmeal cookies. In the 1980s the 'Chipwich' became very
popular which was made with the chocolate chip cookie....Recipe
for Ice Cream Sandwiches
 Ladyfingers
-
You may know them as Ladyfingers but these long finger- or oval-shaped
cookies are also known around the world as Boudoir biscuits, sponge
biscuits, sponge fingers, Naples biscuits, Savoy biscuits (Savoiardi) and
biscuits
?/font>
la cuiller. The first mention of these cookies was in John Keats' poem
'The Cap and Bells' (1820) "Fetch me that Ottoman, and prithee keep your voice
low, said the Emperor; and steep some lady's-fingers nice in Candy wine".
Ladyfingers are made from a sponge cake batter where the egg yolks and sugar
are beaten together until thick, to which vanilla extract, sifted flour and
beaten egg whites are folded in. The batter is then piped into long
finger-shaped cookies which are dusted with sugar before baking to give them
a crisp sweet crust. The batter contains more flour than most sponge
recipes to make it thick enough to pipe. Although these delicate sponge cookies can be eaten on
their own as a petit four or as an accompaniment to ice creams, they really
shine when soaked in a syrup and used as part of more complex desserts such
as Tiramisu,
English Trifles, or Charlottes....Recipe for
Ladyfingers
 Linzertorte -
Linzertorte which is one of Austria's most famous desserts. Believed to
have originated from the City of Linz, written recipes began to appear in the early 1700s.
Traditionally this torte consisted of a crust made with flour, ground nuts
(traditionally almonds), sugar, egg yolks, spices and lemon zest that was
filled with preserves (traditionally black currant) and then topped with a
lattice crust.
Linzer Cookies use the
same ingredients as the Linzertorte but present them in a different way.
Two cookies are sandwiched together with a layer of preserves. The top
cookie, dusted with confectioners sugar, has a cutout so the preserves are
 visible. When cut into a round shape with a round cutout they are
known as Linzer "Eyes" (Linzer Augen) as they are said to resemble an eye.
Traditionally these cookies are filled with black currant preserves.
However, in America as black currant preserves are expensive, we fill them
with a variety of different flavored preserves, most notably seedless
raspberry preserves. Variations now exist for this cookie using ground
hazelnuts, pecans, or even walnuts in place of the traditional ground
almonds....Recipe for Linzer Cookies
 Madeleines -
Dating back
to the 18th century in the French town of Commercy, in the region of Lorraine,
the story goes that a girl name Madeleine made them for Stanislaw Lezczynski,
Duke of Lorraine, who loved them and subsequently gave some to his daughter,
Marie, the wife of Louis XV. Their popularity grew after that. Made famous by Marcel Proust in his
novel 'Remembrance of Things Past' in which he wrote: "She sent out for one of
those short, plump little cakes called 'petites madeleines', which look as
though they had been moulded in the fluted scallop of a pilgrim's shell. And
soon, mechanically, weary after a dull day with the prospect of a depressing
morrow, I raised to my lips a spoonful of tea in which I had soaked a morsel of
the cake. No sooner had the warm liquid, and the crumbs with it, touched on my
palate than a shudder ran through my whole body and I stopped, intent upon the
extraordinary changes that were taking place. An exquisite pleasure had invaded my senses....".....More
on Madeleines
 Meringue
Mushrooms - A recipe for Meringue
Mushrooms can be found in Fannie Farmer's Original 1896 Boston Cooking School
Cookbook. But Maida Heatter is the one who brought them to their level of
popularity today. In her 1978 book "Book of Great Chocolate Desserts" she
tells the story of entering them in an international cooking Olympics some 20
years before. Since then she says has seen recipes in newspapers and
magazines that look just like the ones she made for the Olympics.
There are many slightly
different versions of this recipe but they all involve making a meringue from
egg whites, cream of tartar, and sugar. The meringue is then placed in a
pastry bag and piped into shapes of mushroom caps and stems. After baking
in a slow oven the stems are attached to the caps in one of two ways. You
can save a little meringue and use it as a 'glue' to attach the stems to the caps
or you can use a little melted chocolate to 'glue' them together. Either
way is delicious. The finishing touch is
dusting the tops with a
light sprinkling of cocoa powder.....Recipe for
Meringue Mushrooms
 Muffins
- The name
'Muffin' either comes from the French word
'moufflet', meaning a soft bread,
or from the German word 'muffe' which is the name for a type of
cake.
There are two types of muffins: English and American.
English Muffins are made from a
yeast dough that is formed into rounds, cooked on a griddle,
toasted, split and buttered. They are relatively flat with a
golden-brown top and bottom and a light, spongy interior.
Muffins began as a yeast bread but American muffins have evolved to
be a cross between a bread and a cake and a chemical leavener
(baking powder/soda) is now used instead of yeast. A basic
muffin recipe contains flour, sugar, baking powder/soda, eggs, fat,
and milk (buttermilk, yogurt, sour cream)...More
on Muffins and Recipes
Oats - Oats are a
cereal grain that are rich and flavorful and come in many forms. The oat
flakes (rolled oats) that we are most familiar with were first produced in
1877 by the The Quaker Mill Company. By 1884 they began selling
their product, calling it "Quaker Oats", in the now famous cardboard
canister with its distinctive red, white and blue label. An
interesting fact is that Quaker Oats is said to have been not only the
first packaged food in America but also the first product to be mass
marketed in the U.S..
Oats were once thought of as a weed and weren't domesticated until after
the Christian era began. Besides Northern Europe, Scotland, and
Ireland, oats were used as animal feed. In fact, even today, over
90% of our U.S. crop is still used for this purpose. In retrospect
you can see why Dr. Johnson in his 1755 'Dictionary of the English
Language' defined 'oats' as "a grain which in England is generally given
to horses but in Scotland supports the people". Northern Europe,
Scotland, and Ireland have long enjoyed oats, mainly as porridge or in oat
cakes.....Recipe for Oatmeal Cookies
 Parfaits -
Parfait is French for perfect and is a frozen custard dessert made with eggs,
sugar, whipped cream and flavorings such as a puree, liqueur, coffee, or
chocolate that is placed in a mold, similar to a bombe. An American
parfait has evolved to mean a dessert consisting of ice cream layered with
flavored syrups or fruit and whipping cream that is topped with more whipping
cream, nuts and a Maraschino cherry. It is served in a tall narrow glass
so the layers are clearly visible...Recipe for Berry
Parfaits
 Pavlova -
or 'pav' is a meringue cake with a light, delicate,
crisp crust and a soft sweet marshmallow center that is produced by folding a
little vinegar and cornstarch (cornflour) into stiffly beaten egg whites and
sugar. This dessert is served with softly whipped cream and fresh fruit (passion
fruit, kiwi, raspberries, blackberries, blueberries or strawberries are
favorites). The name for this dessert, Pavlova, was chosen in honor of the
Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in
1926. There is a long standing debate about whether New Zealand or Australia
invented this dessert, which has yet to be resolved. New Zealand claims that
printed recipes for this meringue began to appear in New Zealand in the late
1920's. Australia tells the story of how, an Australian chef, Herbert Sachse,
invented this dessert when a soft meringue cake was requested for an afternoon
tea at the hotel where he worked. ...Recipe for Pavlova
Recipe for Chocolate Pavlova
 Peanut
Butter Cookies - The peanut butter
cookie was invented in America in the 1940s. Peanut Butter Cookies, along with
the Chocolate Chip and Oatmeal, are classified as drop cookies.
George Washington Carver (1864-1943) tried very hard to get Americans to
use peanuts in both cooking and baking. He founded the Tuskegee
Institute in Alabama and wanted farmers to grow peanuts after the cotton
crop was destroyed by the boll weevil in the 1890s. He did accomplish his
goal of getting Americans to both grow and eat peanuts, especially peanut
butter, but not so much in cooking as in baking cakes, cookies, puddings,
pies, and candies.
Americans love
their peanut butter so much that over half of our peanut crop goes to
making peanut butter. John Mariani in 'The Dictionary of American
Food & Drink' tells us that peanut butter was invented in the late 19th
century by a St. Louis doctor who first promoted it as a health food at
the 1904 St. Louis World's Fair. Children are big eaters of peanut
butter, especially in their favorite 'Peanut Butter and Jelly Sandwiches'.
Public schools give children this type of sandwich 'free' when they forget
either their boxed lunch, or lunch money, at home.....Recipe for
Peanut Butter Cookies
Petit Four
- What do miniature
tuiles, eclairs, fancy cakes, macaroons, glazed or candied fruits, tartlets,
ladyfingers, cigarettes, etc. have in common? They all belong to a
category of small fancy cookies, pastries, or confections called "petits fours".
The name petit four seems to have originated from the name of the ovens (petit
four meaning 'small oven') they were baked in. In the 18th
century the ovens were made of brick and once the large cakes were baked, small
cakes were placed in the ovens as they were cooling down.
Petits fours can be eaten
in one or two bites and these fancy pastries are further divided into
"sec" or "glac?quot;.
"Sec" meaning "dry" and "glac?quot;
meaning "iced or frosted". Petits fours sec usually refers to
small biscuits (cookies) or pastries which have little done to them once baked.
Tuiles, macaroons, cigarettes, meringues, and ladyfingers are some examples.
Commonly served with afternoon tea or with ice cream, sorbet, or custard.
Petits fours glac?/font>
are pastries that can be filled with cream, chocolate, or jam and then covered,
glazed, or dipped and decorated with marzipan, fondant, chocolate, or some other
form of glaze or icing. A miniature sponge cake filled with a buttercream
and glazed with ganache is one example. The petit four "sec" and "glac?quot;
can be sponge or cake based, biscuit or cookie based, meringue based, marzipan
based, fresh fruit or chocolate based. They are traditionally served with
afternoon tea or after a fancy meal (particularly petits fours glac? accompanied by tea, coffee, liqueurs,
or dessert wines.
 Pound Cake -
The
pound cake originated several centuries ago in England from yeast leavened
bread-like cakes. The name comes from the fact that the original pound
cakes contained one pound each of butter, sugar, eggs, and flour. No
leaveners were used other than the air whipped into the batter. These
cakes were rich and dense. By the mid 1800's pound cake recipes began to
deviate slightly from the original formula to make a lighter cake. Some
recipes even contained a liquid, such as alcohol or rose water. It wasn't
until the 20th century that artificial leaveners (baking powder/soda) were
added. Today, pound cakes use different proportions of the same
ingredients as the original formula to produce a lighter cake....More
on Pound Cake
 Rice Pudding
- In Roman times rice puddings (pottages), softened in
milk (almond or cow's), were thought to cure upset stomachs. Eventually
recipes for both baked and boiled rice puddings began to appear. Spices
such as nutmeg and cinnamon were popular in rice puddings along with raisins and
currants. Eggs were sometimes added towards the end of baking and you will
still find them used in recipes today. Rice pudding recipes differ in the
type of rice (long or short grain white rice, brown, basmati, jasmine), milk
(whole milk, coconut milk, cream, evaporated or condensed), spices (nutmeg,
cinnamon), flavorings (vanilla extract, orange or lemon zest), amount and type
of sugar (white or brown), whether eggs and butter are added, to whether there
should or should not be a film of top....Recipe for
Rice Pudding
 Sabl?
(French Butter Cookie) -
The Sabl?/font>
is a classic French cookie originating in Normandy. Sabl?
is French for "sand" and refers to the sandy texture of this delicate and
crumbly shortbread-like cookie. A versatile dough that can be flavored with ground nuts or
zests and although traditionally round with fluted edges, they can also be cut
into other shapes and even sandwiched together with jam or preserves, chocolate
or lemon curd....More on
Sabl?
 Scones -
Scones are believed to have originated in Scotland and are closely related to
the griddle baked flatbread, known as bannock. They were first made
with oats, shaped into a large round, scored into four to six triangles, and
cooked on a griddle either over an open fire or on top of the stove.
The origin
of the name 'scone' is just as unclear as where it came from.
Some say the name comes from where the Kings of
Scotland were crowned, the Stone (Scone) of Destiny. Others
believe the name is derived from the Dutch word "schoonbrot"
meaning fine white bread or from the German word "sconbrot"
meaning 'fine or beautiful bread'. Still others say it comes
from the Gaelic 'sgonn' a shapeless mass or large mouthful.....More
on Scones
 Sherbet and
Sorbet - In ancient time, the Sherbet was a non
alcoholic sweetened fruit drink sold in the Middle East by street vendors during
the summer months. As time went on the Sherbet, known as 'shar?',
had alcohol added to it so a new name 'sharb?/font>t'
was given to the original non alcoholic fruit drink. By the 16th
century the sharb?/font>t
had made its way to Europe where it became very popular. In Italy the fruit
drink was called sorbetto (from the verb sorboire meaning 'to sip'), in France
it was called sorbet, in Spain it was called sorbete and the English called it
sherbet. Over time, and with the advent of making artificial ice,
sorbets/sherbets were sometimes frozen and were either served as a drink or
eaten with a spoon.
In America at the turn of the 19th century,
the word sherbet and sorbet were (at still are in some places) used
interchangeably. The difference, however, is that
sorbets are made using fresh fruit
(juices/purees), sugar, water and sometimes lemon/lime juice and come closest to
the original Middle Eastern drink. Sherbets, on the other hand, contain fruit juice or puree, sugar, and water but
also milk and/or cream, and sometimes eggs to give them a smooth and rich
consistency somewhere between an ice cream and a sorbet....Recipe for
Lemon Sherbet,
Blackberry Sorbet, and
Strawberry Sorbet
 Shortbread
- Scottish in origin, this rich, tender and crumbly straw colored biscuit
(cookie) was once only served during Christmas and New Year's Eve (Hogmanay).
The classic proportions of one part sugar to two parts butter to three
parts flour were mixed together and placed in a lightly floured 8
inch (20 cm) round wooden mold carved with a thistle. The
dough-filled mold was then inverted onto a baking sheet, released from
the mold, and baked in a slow oven. Once baked, the
shortbread was cut into wedges that were given the name "petticoat
tails". This name was derived because the shape of the
shortbread wedges was similar to the bell-hoop petticoats worn by court
ladies in the 12th century.....More
on Shortbreads
 Strawberries
- The
cultivated strawberries we enjoy today began in France with the chance
meeting of two American species; one from North America, the other from
South America. The first to arrive in France in the early 1600s
was the F. Virginiana, the wild scarlet woodland strawberry that was
found growing along the Eastern United States. A century would
pass before the second American species, F. Chiloensis, would arrive
from South America. It seems a French engineer, Fr?/font>zier,
who was sent to the west coast of South America for a totally different
reason, found and brought back to France a large walnut sized strawberry
that tasted like a pineapple. At first, although the Chilean
strawberry plant thrived, it would not bear any fruit. Then, by
chance, the North American strawberry was planted near the South
American plant. The two strawberry plants met and crossed
naturally to produce a strawberry with the best characteristics of the
two species. This new hybrid was the ancestor of the cultivated
strawberries that have become one of the most popular fruits in the world
today....Recipes for Strawberry
Desserts
 Tiramisu -
Pronounced tih-ruh-mee-SOO.
Literally translated it means "pick me up" or "carry me up". It is an
Italian dessert invented in the 1960's at the El Touga restaurant in Treviso,
Italy. Variations exist, but
the bottom layer is usually composed of a sponge cake or ladyfingers that are
dipped or soaked in a mixture of coffee (espresso) and alcohol (rum or brandy).
The next layer is typically a Zabaglione
(Zabaione) (pronounced zah-bahl-YOH-nay) or a custard-like variation
combined with mascarpone cheese. Zabaglione is a light,
airy wine custard made by whipping egg yolks, sugar and sweet Marsala
wine over a water bath.
(Traditionally served warm or cold in wine
goblets. Can also be used in making Tiramisu. Invented by
the Italians but the French make their own version called
sabayon (pronounced sah-bah-YAWN) and the Marsala wine (see note) is sometimes
replaced by Champagne or dry white wine.) Grated chocolate is then
sprinkled over the Zabaglione, followed by a layer of softly whipped cream.
The layers are often repeated which
is why it is oftentimes called an Italian Trifle. Finally, the Tiramisu is
garnished with cocoa powder and sometimes a dusting of ground cinnamon....Recipe
for Tiramisu
 Torte
-
Torte is German for cake and refers to both a multi-layered
cake filled with buttercream, jam, or cream and to a rich, moist, and dense
single-layered cake.
 Trifle -
What a stunning dessert the trifle
makes with its multiple layers that delight our senses with so many
colors, textures and flavors. The English have
enjoyed this dessert for over three centuries now. Although the
dictionary defines 'trifle' as being something insignificant, this
dessert is anything but. Its beginnings were humble as the first
trifles simply consisted of a mixture of boiled cream and a few other
ingredients. It wasn't until the mid 18th century that the
trifle started to evolve into what we have today. This is a
trifle recipe by Frederick Bishop from "The Wife's Own Book of
Cookery", 1852 (quoted from Elizabeth David's 'An Omelette and a
Glass of Wine')
'Cover the
bottom of the dish with Naples biscuits, and macaroons broken in halves,
wet with brandy and white wine poured over them, cover them with patches
of raspberry jam, fill the dish with a good custard, then whip up a
syllabub, drain the froth on a sieve, put it on the custard and strew
comfits over all.'
(Naples biscuits was the name given
to sponge fingers at the time.) (Syllabub being a milk or cream
that is whipped with sugar, spirits, spices and sometimes egg whites.)
(Comfits are sugar-coated coriander or caraway seeds.)....More
on Trifles
 Truffle
- The name
'truffle' for this confection comes from the fact that the mis-shaped cocoa
powder covered truffle looked like the fungus of the same name....More
on Truffles
Tuiles -
is French for tile. So named because tuiles copy the
shape of roofing tiles once used in France. A very thin,
crisp (brittle) cookie that is traditionally made with almonds but
can be flavored with vanilla, oranges, or even other types of nuts....More
on Tuiles.
Valentine's Day
-
February 14th is named after the patron saint, St.
Valentine, and we celebrate this day with the exchange of
candy, flowers, cards, and gifts as a token of affection to
our loved ones. The history of this day is very
sketchy but it does appear to derive from Christian and
Roman traditions. The story I like dates from the
third century when Rome was ruled by the Emperor Claudius
II. The Emperor outlawed marriages for young men as he
felt single men made better soldiers than men who were
married. A priest, named St. Valentine, didn't agree
with the Emperor and married young lovers in secret.
When the Emperor discovered what St. Valentine was doing, he
sentenced him to death.
The
story then goes that while in prison, waiting to be put to death,
he met and fell in love with the jailor's daughter.
Before he died he sent her a letter and signed it "From your
Valentine". This expression is still used today and
St. Valentine is now best remembered as being a romantic and heroic
figure.
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