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Show The Park Record WedThurs, February 6-7, 2002 MEDIUM RARE :rfstorations etc By Nicole Slaven BBB Black and Whites and Grandmas A-30 "Wh;ils a 'hlatk and while' lo you?" the woman behind the counter asked. I was thinking. The truth was. I didn't know what a "black and while" consisted of. I just knew that my Cireat-firandma Rose should have one she needs I lie calories. A black-and-white can be a cookie, a milkshake, or an ice . cream soda. 'Iliere are people who think, like myself, that foods are inspiring. Jerry Seinfeld is one of these people - but maybe that's because his show's written in a New Yorker frame of mind. On an episode of the now-relegated-to-cable "Seinfeld," the characters charac-ters talk about the "black and white cookie." Should you munch right down the middle, Jerry explains, you're a person who sees "racial harmony" as being possible. And you like cloyingly-sweet icing. I thought I'd heard the real deal "black and white" shake-was shake-was vanilla ice cream and chocolate choco-late syrup. Donna, the Carvel counter-person counter-person in tight, pressed-jeans and a hot pink polo-style t-shirt, said this just as I thought it: "Most people gel it wrong. They want half vanilla and half chocolate choco-late ice cream." My Cousin Stacee is with me - we are going to see our (ircat-(irandma (ircat-(irandma Rose in the hospital. As we walk. Stacce's long blond hair flaps across her face, the Boardwalk wind at our backs. Our large white Carvel cup. slashed with pink, has a "K" on it, signifying that it's kosher. 'Hi is contraband will go a long way in the Long Heath Medical Center, where if you're not Jewish, you're likely to still be a "New Yorker," and wary of hospital fare. We sit Rose, Stacee. and I and toast L'Chaim! (to Life!) with our shakes slowly melting into a nice cold chocolate milk soup. Stacee and I ask questions about Louis, our (ireat-(irandfathcr, (ireat-(irandfathcr, and about their first dales. I imagine there was a black-and-white within one of those walks, too. We practice walking with her in the hall. After a two-minute trial towards the Nurses' Station, we feel Rose drop in our arms, and quickly head to her room to revive her with our shakes. Cousin Stacee is nervous, not drinking hers. I nudge her with my elbow to start. Never one to turn down any shake, I drink up - and it's great. Why is the black and white shake so important? Well, it's Old New York, just like Rose. Very few - Rose and black and whites - still exist through firsthand first-hand experience. At Lexington Candy Store, in Manhattan, they do things "right," as Great-Grandma Rose would tell us. My grandmother on the maternal side, Roz, tells me that the store is a rip-off, and that they're so nasty in there. She has a right to feel this way. or at least to me it's obvious why she does. Her father owned a candy store in Brooklyn, and all her black-and-whites were free. As a chocoholic. Grandma Roz is not only an "expert." but also a frequent taste-tester. When I call to ask her what's what, she is quick lo recall the gamut on black and whites. The shake "Not with ice cream," she explains, "with milk, chocolate choco-late syrup, and ice!" "You see, the Black-and-White is also an ice cream soda - you know, an egg cream. People get confused." She puts on her distinguished, this-is-my-subject. voice. She is glad I asked, and so am I. "They used to have those tall glasses, with the curved edges at the top. Have you ever seen one?" she asks. I nod to the phone. "My mother and I would sit in the back of the store to me that was pure heaven, but I'd get all chocolate. My mother took me for them once a week, and it was the biggest treat -and it was 10 cents. Ten cents! It was served in this tremendous glass. I always said, 'when I get older I'm going to have one every day.'" I. a former second-generation New Yorker, am two decades behind the demise of the "icecream "ice-cream fountain," and therefore a novice. I vaguely remember Old Fashioned Mr. Jennings on West 50th Street, where I'd sit at a counter with the ladies in my family, sipping away at a cold, sweet drink that towered over me. I vividly recall these memories memo-ries and enjoyed testing out these recipes: 4 OUR QUALITY SHOWS' Antique & Classic Auto Restoration Street Rod Design & Engineering for the discriminating collector. Full Service Facility Confidentiality Assured Mechanical & Chassis Metal Finish & Body Work Assembly Expert Craftsmen Personal Attention Wood Coach Work Prep & Paint Transportation 4674 S. Brown St. Salt Lake City, Utah 84107 801-288-1863 www.customsandclassics.com A "modern black and white" is sweeter than a chocolate milkshake, milk-shake, but not as thick as one. -Two scoops (your favorite brand here) vanilla ice cream. , 12 cup chocolate syrup - , put in blender on high with r : " ' 12 cup milk. ' A "black and white" ice cream soda is a . . . tablespoon of chocolate syrup, V teaspoon of milk. ' .': . i. vanilla ice cream, ; ; . seltzer or club soda - add the soda to your preferred ratio. Alternatively, put in a little malted powder and blend to make a . black, and white malted. ! Traditional "black and white" milkshake blend one cup milk with one cup ice, and 12 cup chocolate syrup. ' ;. The Salt Lake Organizing Committee is committed to making Olympic events accessible to everyone. 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