HUNGRY GERALD

Perpetually hungry eight-year-old HG enjoyed many afternoon snacks: the first snack, after returning from elementary school, was a slice of pumpernickel bread topped with chicken fat, sliced onion and kosher salt . The late afternoon snack was a salted pretzel (twisted or baton) with a chocolate egg cream. An egg cream is a bit like an ice cream soda (without the ice cream) with a hint of milkshake. An endangered species, you can drink one at the Russ & Daughters Cafe on New York’s Lower East Side. (yes, there are a few “candy stores” that serve it.) HG is the national egg cream authority The key to a proper egg cream (contains neither an egg or cream) is frozen milk. HG’s recipe has appeared in The New York Times and The Jewish Encyclopedia. Give the recipe a try—and enjoy!!