The Marble Bar
In the early 1900's, ice cream was also sold, along with milkshakes,
sodas, fruit drinks, fruit salads, coffee and confectionery, in ornate
American-styled ice cream parlours and "marble bars":
New York Marble Bar and Ice Cream Parlor, Brisbane,
1912.
- State Library of Queensland,
6841.
"Following a trend there is no resisting,
one born of modern tastes and conditions, there has
of recent years sprung up in our midst a kind of glorified
soft drink and ice cream cafe, which have become part
of the life of a large section of the younger generation.
The genesis of the business lay in the American soda
fountain. With the aid of that ingenious machine and
a variety of syrups, very palatable drinks were concocted
and proved to be very serious, rivals to the traditional
ginger-beer and lemonade of the soft drink trade. To
a variety of cooling drinks were added an appetising
array of fancy ice-cream, which strike pleasingly on
the palate." - Dominion, 30 September 1916, on
the opening of the new Marble Bar, Manners Street,
Wellington.
12 October 1911 - Advertisement
in the Grey River Argus:
The
American Parlor
R. LOUISCH Proprietor.
TAKES this opportunity of announcing to the public of Greymouth
that commencing on
SATURDAY NEXT, September 2nd, 1911,
he will provide at the Parlor the following:
Vanilla Ice Cream, Apricot Ice Cream, Biscuit Ice Cream, Chocolate
Ice Cream, Fruit Ice Cream, Ginger Ice Cream, Pine Apple Ice Cream,
Raspberry Ice Cream, and Strawberry Ice Cream; also Fruit and Water
Ices, the same flavour as the Ice Creams for the folk who do not
care for ice cream.
The Parlor is now under different Supervision than previous years.
A TRIAL SOLICITED.
(Opposite Town Hall, Mackay Street)
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Ice cream parlor, Stafford Street, Timaru, 1915.
- Ref:
1/2-107025-F. Alexander Turnbull Library, Wellington,
New Zealand.
The Le Grand marble bar opened
in Gisborne in 1916, and according to the Poverty
Bay Herald:
" The marble bar itself will be furnished
with a marble bar counter, 38ft in length, finished
in ltalian Carara white marble, ornamented with
base and pedestal of New Zealand greenstone. Behind
it will be an equally elaborate and up-to-date
buffet, reaching to a height of 12ft, complete
with all the latest fittings, with marble top,
extensive mirrors, and surmounted by an artistic
canopy, ornamented by massive columns and lead
light decoration. The latter will depict a Dutch
scene, and will be illuminated by 22 electric globes."
Marble Bar Menu, 1916. [Menus, mainly for
celebratory dinners. 1910-1919].
- Ref: Eph-A-DINING-1916-01-centre.
Alexander Turnbull Library, Wellington, New Zealand. http://natlib.govt.nz/records/22716523
Home-made Ice Cream
The home supply of ice, and availability of ice chests, opened the way
for keen cooks to make their own ice cream.
Recipes for home-made ice cream, from an advertisement in the Wanganui
Chronicle, 7 March 1913:
ABSOLUTELY
SAFE ICE CREAM .
MADE WITH Highlander Condensed Milk.
• - READ THESE RECIPES: - •
HOW TO FREEZE WITHOUT A MACHINE.
Obtain some ice, break into small pieces and put into a bucket
about two or three inches. On this sprinkle some coarse salt. Set
a billy-can on this and pack between the vessels alternate layers
of ice and salt. Pour the prepared mixture into the billy-can,
put a lid on and cover with some ice and salt. Occasionally the
lid must be removed and the mixture stirred.
VANILLA ICE CREAM,
Ingredients - 1 tin Highlander Milk, 1 1/2 pints water, 3 yolks
of eggs, half a teacup sugar, 1 teaspoonful vanilla essence, the
juice of 1 lemon.
Method - Boil the milk and water together. Beat up the yolks and
mix with the sugar, vanilla and lemon juice, add to this the boiled
milk and water. Put back on the fire and stir till thick. If desired
thicker, a little cornflour may be added (1 dessertspoonful) when
cold, freeze as directed.
PASSION FRUIT ICE CREAM.
Ingredients - 1 tin Highlander Milk, 25 passion fruit, 1 teacup
sugar, 1 1/2 pints hot water, 1/2 pint cream.
Method - Mix the niilk with the hot water, and pour half on the
fruit and sugar. Let it boil long enough to dissolve the sugar.
When cool, add the remainder of the milk and the cream. Put into
the freezer for about an hour.
NOTE — USE ONLY HIGHLANDER MILK. YOU CAN DEPEND UPON IT
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Ice Cream Quality and Standards
Two women eating ice cream, 1914.
- Alexander Turnbull Library,
Wellington, New Zealand. Women.
Kidman, Ian :Photographs of World War 1914-1918. Ref: 1/4-027510-F.
In the early part of the Century, a number of overseas food poisonings
related to ice cream had been reported in the newspapers, and there
had also been growing concern about adulteration and cheapening of
products sold as "ice cream" with the addition of thickeners
such as cornflour.
In January 1913, over 200 cases of "ptomaine poisoning" were
reported in Wanganui, "practically all" traced to a single
ice cream shop. "Ptomaine poisoning" is what we would now call
food poisoning; acute gastrointestinal illness, in this case probably
caused by bacterial contamination of the cream used, according to the
Health Inspector's report.
By 1915, the government had put in place regulations to control the composition
of the product sold as "ice cream". These regulations were
administered by the Health Department.
1 May 1915 - A Health inspector appears to have had a field-day
in Christchurch - the Press reported several food-related prosecutions,
including four ice cream sellers who were prosecuted by the Health Department
for selling ice cream that did not comply with the regulations.
In each case, the primary offence was selling "ice cream" with
milk fat levels below the legal standard of 10%. The standard fine on
conviction was 5 shillings and costs.
In another case, this one in Whangarei, the sub-standard milk fat content
was said to be due to the defendants' "mis-understanding of the
term 'milk-fat' which is not known in this district", and
the addition of pure cream in the belief that it was pure butterfat.
1918 - "Mac" McKinnon began making ice cream
for his father's Marble Bar, the first shop in Whangarei to install
an ice cream cabinet.
McKinnon's Marble Bar, Whangarei
1919 - Frederick Charles
Rush-Munro , originally a confectioner,
opened the third evolution of his Rush Munro business
at 181 - 187 Karangahape Road, Auckland, featuring
cafeteria ("help yourself style" service),
light lunches, soda fountain and ice cream.
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1921
- 1930 
1891
- 1910 
