Heavenly Hash

Entry in progress—B.P.
 
17 February 1882, Wheeling (WV)

, pg. 2:
CLARA LOUISE KELLOGG having announced that she could make the most heavenly hash, ANNIE LOUIS CARY gets even with her by saying that she can make awfully nice buckwheat cakes.
 
9 February 1887, Columbus (OH) Daily Enquirer, “Heavenly Hash,” pg. 8:
“Haven’t you heard of heavenly hash?” asked a pretty little matron down at the cooking school—a matron so young, so pretty, petite and dainty with such dimpled cheeks and waving hair; such baby-blue eyes and such a rosebud mouth as makes one think of Dora Copperfield. “Why, heavenly hash is just too delicious, and the name suits it to a dot. This is what it seems to be, and I believe it is: Oranges, bananas, lemons, apples, raisins and pineapples are cut up into little bits—hashed, you know, and worked just enough to thicken their juices almost to a jelly, and then served with a little grated nutmeg. But the serving is the pretty part. It is after this wise: Cut a hole just large enough to admit a spoon, in the stem end of an orange, and through that hole take out all the inside of the orange, which you then fill with the heavenly hash and serve on a pretty little glass fruit dish with lemon or orange leaves decorating the dish. You can imagine this heavenly hash to be a delightful new dainty, which at some recent luncheon parties has taken the place of ice cream. But, perhaps, I can give you a glimpse of paradise that you never saw, and it will go along side heavenly hash very well in your note-book, though they should not be served at the same entertainment. Would you like A GLIMPSE OF PARADISE? Well I will give you directions how you may have it. Take all the fruits that are in season—apples, pears, lemons, oranges, bananas, pineapples, candied cherries, greengages, figs, etc. Slice the fruits that have rinds, leaving the rinds on, for they add to the beauty of the dish, and I can’t say it is so much by the taste as the look of it that you will be regaled. The fruits are piled in mixed layers upon a glass dish, and over all you may sift sugar and grate coconut, and then pass around with a fork to aid you in serving. No one is expected to skirmish in the melange to gratify any preference, but must simply take the place of fruit nearest at hand, and eat it whether it be a fruit one likes or not. This dish was one lately introduced in St. Louis by a lady who recently came over from France, where she saw it served at some very recherche houses.”
   
20 February 1887, Chicago (IL) Inter Ocean, part III, pg. 19:
“Heavenly hash” is a product of this season and the most disappointing of dishes, being nothing more than a hash of candied fruits.
 
THE STEWARD’S HANDBOOK AND GUIDE (Chicago, 1893)
Pg. 341, col. 1:
HEAVENLY HASH—The curious name for the newest American fashionable dish: Oranges, bananas, lemons, apples, raisins, and pineapples are cut up into little bits, worked just enough to thicken their juices, and then served with a grated nutmeg.  But the serving is the pretty part.  Cut a hole large (Col. 2—ed.) enough to admit a spoon in the stem end of an orange, which you empty, then fill with the hash, and serve on a little glass fruit-dish with lemon or orange leaves.
 
27 January 1893, Decatur (IL) Daily Review, pg. 8?, col. 1:
CONUNDRUM SUPPER.
The following is the menu for the conundrum supper, given by the ladies of the M. E. church at the residence of Rev. Davis Thursday evening:
All things to all men…05
A distinguished author…02
An unruly member…03
Heavenly hash…10
Uncommon edibles…05
Tabby’s party…01
Fruit of the vine..02
Picklets…01
Young man’s sweetheart…04
Impertinence…02
Boston’s overthrow…03
A cold vowel…05
Spring’s offering…01
Staff of life…01
 
7 September 1896, Stevens Point (WI) Daily Journal, pg. 4?, col. 3:
Chewing candies—cream, molasses and chocolate—all first-class, and plantation drops at the M. H. Chase home made candy store.  Watch his window for the latest.  What is heavenly hash?
 
THE KYLE BAPTIST CHURCH COOK BOOK (Austin, Texas, 1904) has “Poor
Knights” under “Toast”  (pg. 10?).  Other entries in the cookbook are
“pocketbooks” (bread dough folded over to represent a pocketbook, pg. 11),
“potato chips,” “chess pies” (pg. 75), “heavenly hash” (pg. 66),
 
October 1924, Candy and Ice Cream Retailer, pg. 42, col. 2:
The Heavenly Hash Company, in addition to manufacturing “Heavenly Hash” will manufacture and
feature “Heavenly Hash Ice Cream” and a full line of cakes, pastry and pies.
(This was the name of a company from New Orleans—ed.)
 
This is from ST. VINCENT’S COOK BOOK (St. Vincent’s Hospital,
Jacksonville, FL, 1929), pg. 28:
HEAVENLY HASH SALAD
1/2 pt. cream
4 egg yolks
1 tablespoon sugar
5 tablespoons vinegar
3/4 teaspoons dry mustard (dissolved)
   
Beat egg yolks well, add vinegar and sugar, also mustard. Cook in double boiler and stir until thick.  (You may double this quantity and put in jar in cool place as this dressing keeps well).  After it is cooled, add to whipped cream. Mix into this dressing one large can sliced pineapple cut
into small pieces, one box Campfire marshmallows cut up and two five cent packages salted peanuts or almonds.
     
Another early “Heavenly Hash” recipe is on page 75 of THE HOUSEHOLD
SEARCHLIGHT RECIPE BOOK (HOUSEHOLD MAGAZINE, Topeka, KS, 1932):
2 Cups Sugar
1 Tablespoon Butter or Butter Substitute
1/2 Cup Blanched and Roasted Almonds
2 Tablespoons Marshmallow Cream
1 Teaspoon Vanilla Flavoring
1/2 Cup Chopped Pecans
4 Tablespoons Grated Unsweetened Chocolate
24 Mashmallows
1 Cup Cream
   
Combine chocolate and sugar.  Add cream, and butter or butter
substitute.  Boil to soft ball stage (234-238 F.).  Remove from fire.  Add
marshmallow cream, nuts, and flavoring.  Beat until mixture begins to
thicken.  Place mashmallows on well-buttered dish evenly.  Pour mixture over
them.  Let cool, cut in square with a sharp knife.—Virginia Cooper, New
Orleans, La.
 
“Heavenly Hash” is on page 42 of A
CONCORD (MASS.) COOK BOOK (1934).  “Candy: Heavenly Hash” is on page 606 of
THE HOME DIETITIAN’S COOK BOOK (Philadelphia, 1938) by Ella Mae Ives.  From
COOK BOOK OF THE JUNIOR BOARD OF THE WOMAN’S HOSPITAL ASSOCIATION, CLEVELAND
(no date-1930s?):
    1 pint cream, whipped; 25 marshmallows, 1 cup nut meats, 1/2 cup candied
cherries.
    Whip cream, add marshmallows, nuts and cherries, cut fine.  Let stand
and flavor.
   
19 February 1941, Atlanta Journal and Constitution, pg. 2E, cols.  4-6:
Menus Awe Eater;
They Sling Slang
By Yolande Gwin
(...)
Just don’t order heavenly hash for a main dish. It’s gooey candy.
   
(Trademark)
Word Mark HEAVENLY HASH
Goods and Services IC 030. US 046. G & S: candy. FIRST USE: 19220725. FIRST USE IN COMMERCE: 19220725
Mark Drawing Code (1) TYPED DRAWING
Serial Number 74432600
Filing Date September 7, 1993
Current Filing Basis 1A
Original Filing Basis 1A
Published for Opposition June 14, 1994
Change In Registration CHANGE IN REGISTRATION HAS OCCURRED
Registration Number 1852530
Registration Date September 6, 1994
Owner (REGISTRANT) ELMER CANDY CORPORATION CORPORATION LOUISIANA 401 North Fifth Street Ponchatoula LOUISIANA 70454
Attorney of Record BASSAM N. IBRAHIM
Prior Registrations 0643763
Type of Mark TRADEMARK
Register PRINCIPAL
Affidavit Text SECT 15. SECT 8 (6-YR). SECTION 8(10-YR) 20040901.
Renewal 1ST RENEWAL 20040901
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