Spread it over a slice of pumpernickel, sprinkle with a liberal addition of salt and freshly ground pepper. For a treat of the first order top the fat with paper-thin slices of Danish salami. In Denmark this fat is used the year around as a spread for the meat sandwich. A little spreads about a mile, and so it should—for the cost is 80 cents a pound.
You have heard about Bakon yeast, now in the market for eight years—but have you tried it? No? Then the time had better be now while meat is short and bacon takes the red stamps. This product is a seasoning, a powder, not a yeast cake; it carries a bacon flavor. Shake it out of its sifter-top carton over scrambled eggs, and you have the pleasure of bacon in bacon's absence.
This is brewer's yeast smoked scientifically over hickory fires to give a broiled bacon taste. But you get more than flavor, for this yeast is valued by the nutrition experts for its high content of vitamin B, and hence is used in volume in rations for the armed forces. Dried yeast can be made a valuable addition to current diets short in good quality protein and thiamin. In the past, the chief objection to dried brewer's yeast as a food has been its bitterness. Now, by special processing, the bitterness is removed.
The yeast powder can be blended with butter, worked into cheese as a spread for bread or canapès. It gives bacon zest to split pea or bean soup. Or use it in vegetable casseroles, when meat isn't handy. The seasoner is sold by the stores of the Gristede chain, by Gimbel Brothers and R. H. Macy's grocery department. The 1 ¼-ounce shaker retails at 25 cents; the 2-pound can at ＄3.
That master maker of the ready-mades, P. Duff and Sons, has added a new muffin mix to its hurry-cook line. Five minutes is the preparation time from box to batter bowl to muffin tins. There's nothing to add to the contents of the fourteen-ounce box but one-and-a-half cups water. Everything a muffin needs is right there, enriched flour, soy flour, shortening, sweetening, dried skim milk, eggs, and baking powder. Fold in the liquid one-half cup at a time. Don't beat, go easy on the stirring—that's the technique for a muffin, light textured, tender, cobbly on top. You desire a muffin fine-grained, smooth-surfaced, peaked, smaller in volume? Then beat for all you are worth. A box makes fourteen big muffins, eighteen of average size, or twenty-four midgets.
The mix is most versatile. Turn the muffins into coffee cakes: before sending the pans to the oven, sprinkle the batter with a mixture of six tablespoons brown sugar blended with two tablespoons flour, one teaspoon cinnamon, one teaspoon butter.
We use the mix to make a dough to cover a meat pie, a fruit cobbler. It does nicely for making an old-fashioned short-cake. Add one-half cup orange juice as a part of the liquid, then the grated orange rind—and the result is orange muffins.
Add as you will: one cup grated cheese, cooked chopped ham, chopped crisp bacon, a handful of raisins or currants, chopped nut meats, or bran. For the tea time tempter? Throw in a fistful of chopped dates or prunes. Stir in chocolate chips—little nuggets of goodness to surprise tooth and tongue. Ask for the mix at the corner store. We saw it first at the Peter Reeves Markets
Glamorized, tenderized, pitted prunes you can buy unrationed, packed like bonbons in pound paper cartons, the price 40 cents at B. Altman & Company, Fifth Avenue at 34th, New York City. These prunes are processed by a special method which removes the prussic acid, enabling the fruit to retain its fresh quality indefinitely. The processing leaves the outer skin without a break, and the nutritive elements intact. No cooking is required, and if you do cook the prunes, no sugar is needed. Santa Clara Valley sun-dried prunes are used for the pack. These, you should know, are raised in the un-irrigated hill areas where it's claimed the prunes have a higher sugar content than anywhere else. The fruit may be used in any way as any prune, in salads, breads, or pastries. But it's likely you will enjoy them as we do for finger-eating from the box. Ask for Ritchie's California prunes; the cost is 40 cents for the pound paper carton.
The first shipment of Spanish turrone in almost four years has been received by the importers, Joseph Victori and Company, 164 Pearl Street, New York City. Two varieties are available, the jijona and the alicante, both made with toasted almonds, honey, egg white, and corn syrup. The difference is in the get-together of the ingredients. In the jijona, the nuts are crushed, then blended into the mixture which is baked into blocks. The almonds in the alicante are merely halved, which gives a confection harder and less oily than the jijona. Hard as a rock, almost. The price of one or the other is ＄1.55 for the 14-ounce block. It is the Victori shop, remember, which carries the virgin olive oil of Spain at ＄6.50 a gallon, with no more than a gallon allowed to a customer. The half gallon is ＄3.40; the quart, ＄1.85.
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