July 3rd is National Chocolate Wafer Day.

Most people who have eaten chocolate wafer cookies think they’re the invention of Nabisco, which has sold its Famous Chocolate Wafers cookies (photo #2) since 1924.

But the wafers are much older. While chocolate was a drink for centuries (check out the history of chocolate), by the end of the 17th century some cooks began to put the cocoa powder (ground cacao beans) into soft desserts, like pudding.

While we cannot name the first baker of chocolate cookies, we know that in the 1800s, chocolate was being integrated into cookies and cakes—and that the cookies of the time were simple (like gingersnaps and shortbread). The cookies were baked at home or purchased from a bakery.
 
PACKAGED COOKIES DEBUT

By the time that Nabisco’s Famous Chocolate Wafers appeared on shelves, packaged cookies had been around for at least two decades. Other brands were available from the corner grocer’s by the late 1890s.

Busy middle-class homemakers were grateful for ready-to-eat foods. If you weren’t sufficiently affluent to afford a cook to bake your cookies, you could still afford to buy them from the bakery or the grocer.

Nabisco, then called the National Biscuit Company, was formed by a merger of bakeries in 1898. By 1901, it was selling packaged sugar wafers under the brand name, Nabisco (the company ultimately changed its name to Nabisco).

Among other packaged cookies, the company produced Barnum’s Animal Crackers (1902), Cameos (1910), Lorna Doones (1912), Oreos (1912), prior to the launch of Famous Chocolate Wafers in 1924.
 
A GREAT MARRAIGE WITH WHIPPED CREAM: ICEBOX CAKE

The first chocolate wafer cookies were packaged in a tin along with ginger wafers and sugar wafers. The chocolate wafers were so much in demand that when Nabisco transitioned to cardboard packaging around 1930, the other flavors were dropped and the Famous Chocolate Wafer boxes were printed with the recipe for icebox cake (photo #2—here’s the history of icebox cake).

In those days as now, home economists developed recipes that appeared on packages to encourage more consumption. One of the first published recipe on the Famous Chocolate Wafers box for icebox cake.

Finally, it was simple for a homemaker to present a “chocolate cake” without turning on the oven—a boon in the warmer months. Chocolalte wafers were simply stacked alternating with layers of whipped cream.

[2] The commercial brand of note is Nabisco’s Famous Chocolate Wafers (photo courtesy Nabisco).

[3] Icebox cake (photo courtesy Magnolia Bakery; here’s the recipe).

Although the wafers have been popular for so many years, they have been pushed off the shelves by newer entries. The wafers can be a little hard to find, but are sold on Amazon and at Walmart.
 
 
ICEBOX CAKE RECIPES

 
Plus

[2] Food fun: Drink your coconut water from a coconut (photo courtesy Melissa’s).

[3] Swerve, the new non-caloric sweetener (photo courtesy Keto Diet App).

1. BELLE CHEVRE: CHEVRE (GOAT) CREAM CHEESE

Here’s a bonus for goat cheese lovers: chevre cream cheese. Chevre (pronounced SHEV—the second syllable with the R is usually silent), is the French word for both goat and goat cheese.

Creamy Belle Chèvre goat cheese is a luxurious cream cheese, a spread for bagels, toast or the base of hors d’oeuvres.

Truth to tell, we began to eat it from the container with a spoon. Chevre has three times more protein than regular cream cheese, so think of it as low-guilt cream cheese.

It’s simply delicious, in plain plus four flavors: coffee, cinnamon, fig and honey. (All the products we’ve had from Belle Chevre are delicious: We could eat them three times a day.)

Six ounces are $6.99 at BelleChevre.com.
 
 
2. GENUINE COCONUT: ORGANIC DRINKING COCONUTS

Coconut water can be purchased in almost every supermarket: a slightly-sweet thirst quencher that’s an excellent source of electrolytes, including potassium.

This fun variation packages the juice* in Mother Nature’s container: a memorable touch for parties, party favors or special treats.

These coconuts have an easy-open pop-top and are packaged with straws. Each sits on a recyclable cardboard band, so it sits on a surface without rolling.

When you’ve finished the water, you can scoop out the coconut meat lining the shell.

The empty shells can be cut into sections and added to an outdoor grill. They burn quickly, and make a hot cooking fire. You can also refill them: If you have space to store them in the fridge or freezer for up to a week, first rinse them out.

The U.K. company sells the coconuts in the U.S. through Melissa’s, among other outlets. They are sold in packs of four, for $28. For more information, visit Melissas.com.
 
 
3. SWERVE: NON-CALORIC SWEETENER

Many people seek sweetness without sugar, and food scientists are constantly on the look for the next big thing.

The last big thing, monkfruit, was not to our liking; and the one before that, stevia, tastes O.K. only in a highly processed form. We’ve been sticking to Splenda.

The latest non-caloric sweetener is a new, all natural brand called Swerve, made from erythritol, a sugar alcohol used in sugarless candy, gum and other products.

Bonus: Unlike other sugar substitutes, Swerve caramelizes just like sugar; so cook and bake to your heart’s content.

Swerve is available in both granulated and confectioners, and in individual granulated packets.

The brand states that there is a 1:1 substitution of Swerve for regular sugar. We found it to be less sweet than sugar: We wanted a bit more (e.g., three packets in a cup of coffee).

But: no problemo; it’s still calorie-free.

For more information visit SwerveSweet.com.

FOR MORE INFORMATION ON NON-CALORIC SWEETENERS, check out our glossary of non-caloric sweeteners.

________________

*There is no real difference between coconut water and coconut juice.
  

In New York City, “the best deli,” referring to Jewish-style delicatessen, used to be a topic of debate.

Over the years, though, acclaimed delicatessens have fallen by the wayside. The Carnegie Deli and its rival The Stage Deli, both in the neighborhood of Carnegie Hall, are gone. So is Artie’s Deli on the Upper West Side.

Barney Greengrass is still there, thank goodness, but it specializes in fish.

Katz’s Deli, home to the famous scene in “When Harry Met Sally,” is O.K., but not worth the trip all the way downtown. Ditto for the Second Avenue Deli.

Our nearest deli, Fine & Schapiro, falls into that “O.K.” category, too.

We were feeling sad that our excursions to glorious deli meals were a thing of the past.

So when we received an invitation to try P.J. Bernstein’s on the Upper East Side, we headed cross-town with high hopes.

We were not disappointed.
 
A FEAST OF JEWISH CLASSICS…

All of the standards of the classic Jewish deli are there in abundance; and more important than abundance, the quality is outstanding.

Is P.J. Bernstein’s the best deli in New York? We haven’t eaten at all of them, but to us, it’s now the number-one deli of choice.

The deli all-stars are on the menu: brisket, corned beef, pastrami, tongue and the other deli meats; matzoh ball soup plain, with egg noodles, or with (be still, our beating heart) kreplach!

And the smoked fish: smoked salmon, sturgeon, whitefish, whitefish salad!

While delicatessens typically buy their meats and fish from provisioners, ready to slice and serve, the kitchen dishes we had are standouts: chopped liver, gefilte fish, stuffed cabbage.

As we write this, the little voice in our head is saying: “Only three hours to lunch…at P.J. Bernstein.”
 
…AND MODERN FAVORITES

If one of your party doesn’t want deli, there are plenty of choices, from burgers and salads to smoothies and a juice bar. P.J. Bernstein is steeped in transition, but has menu updates for modern palates.

The restaurant is open 7 days:
1215 Third Avenue between 70th and 71st Streets, New York, NY 10021
212.879.0914

[2] Chopped chicken livers: Jewish ambrosia.

[3] Matzoh ball soup with a bonus: kreplach!

If you’re a hot dog eater who has fled the fields of big brands for smaller artisan and organic products…great!

It’s much easier to introduce you to a new brand than to convince fans of big brands of the benefits of better hot dogs.

Starting with superior meat flavors, the other reasons: only grass-fed beef from small farms, a lower meat-to-fat ratio, and all natural ingredients (natural casings, no nitrates and nitrites!).

We recently received samples of the True Story Foods’ line of beef hot dogs, chicken hot dogs and chicken sausages. We liked them so much that we’re serving them on July 4th.

The flavor is meaty, not fatty; and the spicing is elegant, not overdone to cover up lesser quality meat and a higher percentage of fat.

We’re adding fun by doing a blind taste test (no brand identification) of True Story hot dogs versus Oscar Meyer.
 
TRUE STORY HOT DOGS & SAUSAGES

This brand can do no wrong: no burps, no heartburn, no reflux. Everything is delicious:

 
The company also sells deli meats and organic pork: bacon, chops, ground and loin.

The meats come from family farms, ensuring that the animals are raised humanely and without antibiotics. They are fairly traded, which means a sustainable livelihood for the farmers to come.

All animals are fed an all-vegetarian diet, never given antibiotics or growth enhancers, and live without undue stress or agitation. Happy animals make happy meat.

The line is Non-GMO Certified.
 
MORE ABOUT THE HOT DOGS

True Story’s hot dogs are packed with flavor, in a natural sheep casing. Like most hot dogs, they are fully cooked before packaging, and can be simply reheated or grilled.

The ingredients include pasture-raised beef, water, fresh onion, garlic, mustard, paprika, celery powder, vinegar, salt, sugar, extractives of paprika, natural flavors and spice extractives.

The organic hot dogs are made with 100% organic beef. The chicken hot dogs are made with sustainably farmed organic chicken.

All of the products are uncured.

[2] Look for this package, for a variety of hot dogs and sausages (photo courtesy True Story).

[3] Food fun: hot dog bites. Make a slight opening with the point of a sharp knife and insert pretzel sticks instead of toothpicks (photo courtesy True Story | Facebook).

Uncured hot dogs are all natural, made without artificial nitrates or nitrites.

Instead of these chemicals, the meat is preserved with celery juice or celery powder, which are a naturally-occurring source of nitrates.

Uncured hot dogs are prepared in the same way as cured hot dogs.
 
 
READY FOR YOUR OWN TRUE STORY?

Here’s a store locator.
 
 
>>> CHECK OUT THE HISTORY OF HOT DOGS <<<

[2] Purple/red cabbage is good-looking and full of antioxidants (photo courtesy Good Eggs).

[3] Scallions, also called green onions, have more onion flavor than their cousin, chives (photo courtesy Recipeland).

Plating in an unexpected vessel—Martini glasses are also popular—turns food as ordinary as salad into exciting food. Want to get the family to eat more salad? Serve it in a jar!

While layered salads are not news, we have been bringing 32-ounce jars of cole slaw when we visit friends or family. Everyone loves the low-calorie crunch, and we usually get a thanks for not bringing cookies or brownies.

And unlike green salad, cole slaw stays crunchy. (Yes, cole slaw is a salad: cabbage salad.)

The history of cole slaw, and why it’s called “cole.”

And while we’re at it, the history of Mason jars.
 
COOL & CRUNCHY

This recipe, adapted from Nestlé is a welcome hostess/host gift at any time. It will be embraced by healthy eaters (one can’t have too many cruciferous vegetables), vegetarians/vegans, and the rest of us who simply love cole slaw.

Here, purple and green cabbage meld with bright herbs, and the mayonnaise is replaced by a complex layering of flavor from Dijon mustard, apple juice, apple cider vinegar and honey (photo #1).

You’ll need 8 pint-size or 4 quart-size Mason jars. Of course, you can make the recipe in a mixing bowl for home use, no jars required.

You don’t have to be particular about brand: Mason jars vs. Ball jars, for example. You can use any jars you can lay your hands on.

In fact, we have a friend who re-uses jars from the grocery store, and we give her points for recycling. She wraps colored elastic bands around the top of the jar with wine glass charms for glamour. Both of those are reusable, too.
 
RECIPE: APPLE-INFUSED COLE SLAW RECIPE

Ingredients For 8 Pints or 4 Quarts

Ingredients For The Vinaigrette

 
Ingredients For The Cole Slaw

1. WHISK together the vinegar, apple juice, salt, pepper, mustard and honey. Gradually add the oil in a slow, steady stream, whisking constantly until blended. Divide the vinaigrette between the Mason jars.

2. MIX the celery seed, fresh dill and basil, divided into the cabbage.

3. LAYER about 1/3 cup purple cabbage, 1/3 cup green cabbage, 2 tablespoons carrot and 1 tablespoon sliced green onions in each Mason jar. Add another layer (the same quantities excluding the scallions) of purple cabbage, green cabbage and carrots. For quart jars, continue to layer. You should have about an inch gap between the cole slaw and the lid so that it is easy to shake later.

4. SEAL the jars and refrigerate. When ready to serve, simply shake to coat the slaw with the dressing.