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Chocolate Malts

----- Original Message ----- 
From: Jan 
Sent: Saturday, July 16, 2011 9:01 PM
Subject: Chocolate Malt Shake Recipe

Dear Uncle Phaedrus-

Back in the old days when I'd go to a soda fountain for a chocolate malt it 
had a special taste to it.  It wasn't just the malt powder that made it taste 
special.  I've tasted and made many a chocolate malts in my day and they all 
taste the same, but none like the ones I remember from my youth.  If I remember 
correctly they were always at a soda fountain like the ones at the old Woolworth's 
or Grant's stores.  The last one that I remember having was in the basement at 
the old Tapp's Department Store on Main Street in Columbia, SC.  They had a 
regular restaurant down there and a counter you could sit at.  I was sitting 
at the counter when I had that malt and I just remember thinking that it was 
one of those "special" malts that I would stumble upon every now and then. 
I never thought about it being the last one I'd ever have.  I sure would've paid 
more attention to what the lady behind the counter put in that stainless steel 
glass if I had known I was never going to have another one.  

I've looked in every recipe book, googled every recipe I can find and none of 
them are any different than the next one and they all taste like the ones I 
make myself at home.  Those old malts that I long for had to have had a special 
something in them that made those shakes awesome.  I've just found on your website 
the Morrison's Cafeteria Eggplant Casserole recipe that I've longed to have since 
I was a kid.  You can't imagine how I finally found it.  I finally just said to 
myself that I'm just going to type in "Morrison's Cafeteria Eggplant Casserole" 
never figuring a thing would pop up.  But there it was.  All these years and that's 
all I had to do.  I think your website is awesome.  If anyone can find this recipe 
I feel it will be you and your readers.  I hope so anyway.  

This is what I know is in the recipe:  chocolate ice cream, malt and milk.  But, 
it's that special something that is missing that gives it that awesome taste. 
I've wondered if it was a splash of club soda? some kind of "syrup"?  I haven't 
a clue.  But, if you've ever had one of these malts you will agree that it was 
the best you've ever had.

I look forward to hearing from you.


Hi Jan,

I have a file of soda fountain recipes from the 1920s and 30s. Below are the chocolate malt and double chocolate malt recipes from that file. The only extra ingredient that I see is extra vanilla extract. These are authentic recipes collected by a former soda fountain employee.

Variations in malts from fountain to fountain could be in the ice cream used or in the brand of malted milk powder used rather than being due to a secret ingredient.


Title: Chocolate Malt
Keywords: Ice Cream, Oldies, Malts

4         scoops     Vanilla Ice Cream
1 1/2     cups       Milk
2 to 3    Tbls       Chocolate Syrup
1         tsp        Vanilla Extract
2         tbls       Malted Milk Powder (Do NOT use Chocolate Malted Milk Powder)

Combine in a blender container and blend until no white is showing.
Serve immediately.
Title: Double Chocolate Malt ("Burn One All The Way")
Keywords: Ice Cream, Malts, Oldies

4         scoops     Chocolate Ice Cream
1 1/2     cups       Milk
2         tbls       Chocolate Syrup (Less or none if using a premium chocolate ice cream)
1         tsp        Vanilla Extract
2         tbls       Malted Milk Powder (Do NOT use Chocolate Malted Milk Powder)

Combine in a blender container and blend until no white shows.
Serve immediately.

My experience has been that the "missing ingredient" in the taste of many foods we remember from years ago is often our youth.

- Phaed

Hi Uncle Phaedrus,

Reading the request for a special chocolate malt really brought back memories for me. 
In 1969 I worked in the ice cream shop at my local Sears store. We made all types of 
cones, malts etc. For the malts we did not use powdered malt like you can buy in jars 
at the grocery store. It was a liquid malt that was in a metal pump container that we 
would pump into the ice cream and other ingredients. Perhaps this different type of 
malt is the reason for the special taste. The reason I remember this detail so clearly 
is that one day we  ran out of the malt and took the lid off. Gross, the inside top walls
were covered with mold! We had not be told that it needed to be cleaned out frequently. 
I don't know if liquid malt is still available but the person with the request might want 
to check it out.  As always I really enjoy your site.


White Pillars Eggplant Josephine

Instead of sending me an e-mail, someone who must be new to the Internet attempted to type their entire request into the Google search box on my site. (Please don't do this - If you have a request that isn't on my site already, please send me an e-mail)
This is all that was saved by Google (there are a limited number of characters that you can put in a search box):

"Back in the 1970's there was a restaurant in Biloxi, MS called, The White Pillars. They served an appetizer that was incredible called, "Eggplant Josephine"...I have seen similar recipes that claim a tomato based, spaghetti type sauce was in the recipe,..."

I'm speculating that what they were going to say is that they don't remember White Pillars Eggplant Josephine as having had any tomato-based sauce in it.

As I've said before, I grew up on the Mississippi Gulf Coast, and I worked in the Biloxi area for a while after college. I ate at several Biloxi area restaurants in the 70's, including Hugo's, Fisherman's Wharf, The Friendship House, and White Pillars.(Not to be confused with the White House Hotel). I don't remember having Eggplant Josephine, but they had a great lunch buffet at the White Pillars, and we used to go there from work for lunch. BTW, there is a Facebook page for old Biloxi recipes here:
Old Biloxi Recipes by Sonya Fountain Miller

There is an Eggplant Josephine recipe at several locations on the Internet that claims to be the real thing, but all of the only slightly different versions of the recipe call for "Italian meat sauce" or "marinara sauce" or "spaghetti sauce". This recipe was apparently published in the Memphis Commercial Appeal newspaper at some point. However, this is the recipe that the requester above is saying is not correct because the Eggplant Josephine that they recall had no tomato-based sauce in it.

These are all examples of that recipe:

Eggplant Josephine


Deep South Dish

This is the only "Eggplant Josephine" recipe that I found that didn't have some sort of pasta sauce in it:

Show-Stopper Appetizer

Since the requester didn't send me their request in an e-mail, then I have no way to send them this recipe link. It will be weeks before this will show up my site. I hope they are checking "Uncle Phaedrus" regularly.


----- Original Message ----- 
From: Cheryl 
Sent: Tuesday, July 19, 2011 9:17 AM
Subject: Casserole


My grandmother used to make a beefy, tomato, cheesy casserole that had black olive, 
corn and kidney beans as well.  I cannot find the recipe anywhere. She called it Taglarinie. 
Have you heard of this?

Thank you,


Hello Cheryl,

There is a dish called "tagliarini" that has all of the ingredients that you name except for kidney beans, plus it has noodles in it. Your grandmother may have added kidney beans to her tagliarini, but they are not a traditional ingredient of the dish. I found dozens of tagliarini recipes, but I could not find even one tagliarini recipe that had beans. See below for typical tagliarini recipes.



1 lb. ground beef
3 tbsp. butter
1 med. onion
1 can tomato sauce
1 c. water or more
3 c. uncooked egg noodles
1 can corn
1 can ripe pitted olives
1 c. grated American cheese
Salt & pepper

Fry chopped onion in butter until browned. Add meat; stir and cook until brown. 
Add tomato sauce and water; stir. Add noodles; stir and cook until noodles are 
tender, about 20 minutes. More water may be added. Season to taste. Add corn and 
olives; stir. Pour into large buttered casserole dish. Sprinkle with cheese. 
Bake 1 hour or less at 350 degrees.

2-3 tbsp. cooking oil
1 onion, chopped or sliced
1-2 cloves garlic, minced
1 1/2 lb. ground round
1 qt. can tomatoes, solid pack
1 sm. can tomato sauce
1 can corn 
1/2 to 1 green bell pepper, chopped
Salt and pepper to taste
1 pkg. wide egg noodles
1 can olives, black pitted
1/2 lb. Cheddar cheese, grated

Saute onions and garlic in oil.  Add ground round and brown.  Pour tomatoes, 
tomato sauce, corn and peppers in next.  Salt and pepper to taste.  Cook on 
low for 1/2 hour. During this time, cook the noodles and cut half of the olives 
in slices or pieces. When done, mix everything together and top with cheese. 
Bake for 45 minutes at 350 degrees.

1 clove garlic
1 lg. onion
1 bell pepper
1 lb. ground beef
1 can tomatoes
1 can whole kernel corn
1 tbsp. parsley
1 (8 oz.) pkg. egg noodles
1/2 lb. cheddar cheese
1 can olives
1 can mushrooms

Seasonings:  Salt and pepper to taste, 1/2 teaspoon oregano, 1/2 teaspoon cumin 
and 1 tablespoon chili powder. 
Chop and fry garlic, onion, green pepper and ground beef until tender. Drain fat. 
Add tomatoes and parsley and cook 10 minutes. Boil noodles until tender. Add corn 
and olives and mushrooms undrained to meat mixture. Season and simmer 10 minutes.

Hicks Ice Cream Shop

----- Original Message ----- 
From: Mary 
Sent: Tuesday, July 19, 2011 8:56 PM
Subject: any recipes from Hick's Ice Cream Parlor in NYC

Good Evening,

When I was thirteen, a friend of mine had a birthday party at Hick’s Ice Cream 
Parlor across from Sak’s Fifth Ave. in NYC. By any chance would you have any 
recipes or a menu locator from that establishment?

I appreciate your time in this regard.


Hi Mary,

Wish I could help, but I could not find anything at all about this establishment other than a couple of brief mentions on blogs.


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