Just on a whim, I input the url http://www.hornandhardard.com/ and it
turns out somebody owns the trademark and is trying to make a go of it as
a line of coffeehouses.

"Bryan J. Maloney" > wrote in message

> Just on a whim, I input the url http://www.hornandhardard.com/ and it
> turns out somebody owns the trademark and is trying to make a go of it as
> a line of coffeehouses.

(Replace the last "d" with a "t" everybody...) ;-)

Here's the link to their "History" page:
http://www.hornandhardart.com/history.htm

Very interesting and very nostalgic. I remember H&H fondly from my childhood
days in Manhattan.

--
Bob
Kanyak's Doghouse
http://kanyak.com

"Bryan J. Maloney" > wrote in message
93.32...
>
>
> Just on a whim, I input the url http://www.hornandhardard.com/ and it
> turns out somebody owns the trademark and is trying to make a go of it as
> a line of coffeehouses.

Here is a favorite recipe from Horn and Hardart:
Charlie

HORN AND HARDART'S BAKED MACARONI AND CHEESE



Recipe by: Horn and Hardart's Automats
Posted by: ThymeNTide, rfr, 13SEP98



1 tbs. butter
1 tbs. all-purpose flour
3 cups milk
1 tsp. salt
dash freshly ground white pepper
dash of cayenne pepper
2 cups shredded Cheddar cheese
1/2 lb. elbow macaroni, fully cooked and drained
1/2 cup canned tomatoes, drained and chopped
2 tsp. sugar


Preheat oven to 350F. Grease a 1.5 qt. baking dish. Melt the butter in a
saucepan over medium-low heat. Whisk in the flour, then add the milk, salt,
and both peppers. Stir almost constantly until the mixture thickens and is
smooth, 8 to 10 minutes. Add the cheese and cook, stirring, until it melts.
Remove from the heat. In a mixing bowl, combine the macaroni and the sauce.
Stir in the tomatoes and sugar. Transfer the macaroni mixture to the greased
baking dish. Bake until the surface browns, 30 to 40 minutes. Serves 2 to 6.

(Subject changed from "Horn & Hardart")

"Charles Gifford" > wrote in message news:bTJSb.3891

> HORN AND HARDART'S BAKED MACARONI AND CHEESE
8<snip!
> 2 tsp. sugar

Another US-origin recipe for a savory dish that includes sugar...

Why? Why does sugar get put into so many unlikely things in North America?

--
Bob, an expat Yank

Kanyak's Doghouse
http://kanyak.com

In article >,
Opinicus > wrote:

>Why? Why does sugar get put into so many unlikely things in North America?

I hear that it's much more common in Sweden than the US. The US has
picked up everyone else's weirdnesses, but hasn't necessarily invented
that many.

-- greg

On Sat, 31 Jan 2004 21:11:40 +0200, "Opinicus" >
wrote:

>(Subject changed from "Horn & Hardart")
>
>"Charles Gifford" > wrote in message news:bTJSb.3891
>
>> HORN AND HARDART'S BAKED MACARONI AND CHEESE
>8<snip!
>> 2 tsp. sugar
>
>Another US-origin recipe for a savory dish that includes sugar...
>
>Why? Why does sugar get put into so many unlikely things in North America?

AFAIK, it's regional in the US. I was surprised when I moved from CA
to VA to find 'sweet' in salad dressings and vegetables and all manner
of foods that I considered non-sweet. OTOH, sometimes sugar in small
(very small) quantities is more of a 'seasoning.' in some dishes. I
have a jar of palm sugar specifically for an Indonesian beef stew
recipe that calls for (as I recall) 1Tblsp for 1lb meat and a whole
raft of onions.

Frogleg wrote:
>
> On Sat, 31 Jan 2004 21:11:40 +0200, "Opinicus" >
> wrote:
>
> >(Subject changed from "Horn & Hardart")
> >
> >"Charles Gifford" > wrote in message news:bTJSb.3891
> >
> >> HORN AND HARDART'S BAKED MACARONI AND CHEESE
> >8<snip!
> >> 2 tsp. sugar
> >
> >Another US-origin recipe for a savory dish that includes sugar...
> >
> >Why? Why does sugar get put into so many unlikely things in North America?
>
> AFAIK, it's regional in the US. I was surprised when I moved from CA
> to VA to find 'sweet' in salad dressings and vegetables and all manner
> of foods that I considered non-sweet. OTOH, sometimes sugar in small
> (very small) quantities is more of a 'seasoning.' in some dishes. I
> have a jar of palm sugar specifically for an Indonesian beef stew
> recipe that calls for (as I recall) 1Tblsp for 1lb meat and a whole
> raft of onions.

In Europe you find sugar, honey, or other sweet items in savoury dishes
to counter the acidity of other ingredients. Red wine and tomatoes come
to mind.
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

In article >, Kate Dicey
> wrote:

> In Europe you find sugar, honey, or other sweet items in savoury dishes
> to counter the acidity of other ingredients. Red wine and tomatoes come
> to mind.

Also of course all the sweet sauces that go with meat - mint sauce with
lamb, currant sauce with game etc. - what the French call
(disparagingly) "biftek a la confiture" (steak with jam) - even though,
of course, the French for gooseberry is "groseille a maquereau" because
even they have a gooseberry sauce with mackeral. And then there are all
their sweet/savoury imports from the Maghreb.

Lazarus

--
Remover the rock from the email address

"Opinicus" > writes:
> Why does sugar get put into so many unlikely things in North America?

The unlikeliest I've ever come across was in your adoptive country:
sprinkled over grilled trout in north-east Turkey. It tasted just
fine, but you were left wondering at how many dishes combining
improbability and inedibility in equal proportion that the human
race has gagged on over the millenia before selecting a few winners
like pepper on strawberries.

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