Sent: Monday, March 07, 2016 5:41 PM
Subject: Thank for your great service!
I would love to know the recipe of the Green Goddess salad dressing served at the Warehouse restaurant
in Marina Del Rey California in the 1973/74 era.
Sorry, I had no success finding any mention of The Warehouse’s green goddess salad dressing from any era.
I’ll post this on my site for reader input.
Sent: Saturday, March 05, 2016 8:38 PM
Subject: Yellow cake fondant icing
If you are looking for a particular recipe for a yellow cake with fondant
icing, then you have not given me enough details.
If you simply want a recipe for a yellow cake and a recipe for fondant icing
to put on it, see these sites for some ideas:
Basic Fondant Cake
How to Make a Fondant Cake
Basic Yellow Cake
Yellow Cake Made from Scratch
Best Fondant Recipe
Sent: Saturday, March 12, 2016 4:07 PM
Subject: Re: Yellow cake fondant icing
The recipe that I remember when I was a kid was from a bakery named Ebinger's
The cake was a solid yellow cake almost like a.pound cake with the fondant
icing. Hope you will be able to help me duplicate. Thanks for your efforts.
My Ebinger's Bakery page is here: Ebinger's Bakery
As you can see from that page, I have been searching for Ebinger's Bakery
recipes for over 15 years. The sum total of what I have been able to find is
listed on that page and linked from that page.
There is a recipe link on that page for a recipe that is said to be similar
to Ebinger's yellow cake with mocha icing. That's all there is. Ebinger's
recipes are lost.
Subject: 2 H&H Recipes Not Found On Websites
Date: Sunday, March 06, 2016 7:03 PM
As a break from genealogy research, thought I'd use my Newspapers.com sub to look up any possible H&H
automat recipes not on your site. Here are two, with good documentation these were identical recipes
served at H&H automats. I'm attaching actual images.
The first is from Thursday,9 March 1944 The Paris News (Paris, TX) "'Here's Pointers on Low Point Meals'
by Charlotte Adams, AP Food Editor." As part of the War Food Rationing effort, the US Govt held a
campaign among leading restaurants for best recipes using low or no points from what they served at
their restaurants. In their submissions, the restaurants were to reduce the amount of servings down
to that for the average household. Horn & Hardart won first place for their Honeycomb Tripe, Creole recipe.
The second recipe, for Raisin Bran Muffins, is from Thursday,31 May 1973 Chula Vista Star-News (Chula Vista, CA)
(pg. C-6) "Star-News'What's Cooking' Caroline McVey, Food Editor." In the article, she says this recipe was
given her from a baker at H&H.
Also, attached is the complete article about the 1944 Low Point campaign. I left out the runner-up recipes from
(#2) Grace E. Smith Company (Vegetable Chop Suey), (#3) Schrafft's (Casserole of Chicken and Broccoli, Mornay),
and (#4) Greenfield's Restaurant, Detroit (Stuffed Eggs En Casserole). If you need these, I can send them.
Horn & Hardart Creole Honeycomb Tripe
1 pound tripe
1/2 teaspoon salt cups (see note)
3 cups tomato pulp
2 1/4 teaspoons tomato paste
2 1/2 cups stock
2 tablespoons cornstarch
1 teaspoon black pepper
1/2 teaspoon Tabasco
1/2 tablespoon butter or oil
1 cup diced green pepper
1/4 cup diced pimiento
1/3 cup diced onions
Note from Phaed: "1/2 teaspoon salt cups" is the way the newspaper article reads.
That doesn't make a lot of sense to me. I think what was meant was: Place the tripe
in enough salt water to cover, using 1/2 teaspoon of salt per cup of water.
Tripe is cooked in salted water about 2 hours, cooled and cut lengthwise. Rub pan
with garlic. Fry onions and green peppers in butter or oil, add tomatoes and stock
and cook for 15 minutes. Add cornstarch. dissolved in a little water, seasoning
and pimientos. Bring to a boil, add tripe and simmer 15 to 20 minutes. Serves four.
Horn & Hardart Raisin Bran Muffins
3/4 cup sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup seeded raisins
1 cup All-Bran cereal
1 egg, beaten
1/2 cup milk
2 tablespoons molasses
2 tablespoons melted shortening
Sift flour, baking powder and salt together several times. Spoon two tablespoons
of the flour blend over the raisins and toss lightly to coat all the raisins with
flour. Add bran to (remaining) flour mixture.
Combine egg, milk, molasses and shortening. Dump in flour mixture and stir briskly
a few stirs, then add raisins and stir just long enough for all dry ingredients to
Spoon batter into well-greased muffin cups, about two-thirds full, and bake at
400 degrees for 30 minutes. Makes one dozen muffins.
"This recipe was given to me many years ago by one of the bakers at the world famous
Horn & Hardart charin, renowned for their delicious raisin bran muffins."