A surprise stuffing for a pepper, it is thick enough as it is to use for a filler. Used à la King, the mixture needs thin-Ning—a flavorsome sauce to spoon over corn bread, to fill up the crack of a steaming baked potato. Blend it through a casserole of freshly cooked macaroni. Cover the whole with thin slices of fresh tomato, season to taste, sprinkle with buttered crumbs, and bake for thirty minutes in a moderate oven. The product is packed in 11½ ounce jars, 55 cents and only one point, at Hammacher Schlemmer's, 145 East Fifty-seventh.
“Honi-Spread” is the “hock and Sherry of the bees,” drawn from the clover, beaten to an eating consistency, smooth as butler, as easy-spreading. It is a non-drip spread, 100 per cent honey, packed by Finger lakes Honey Producers' Cooperative of Groton, N. Y. It is pure honey, nothing added, nothing taken away, crystallized from the liquid to a solid state by a new process developed in the laboratories of Cornell University. Since the crystals of the spread are microscopically small, it has a creamy smoothness not found in the ordinary granulated variety. Bell-Bates Company of 44 Dey Street offers the honey for 29 Cents a pound, several cents under the prices in stores uptown.
Granddad started it over thirty years ago. His son and his son's sons continue With his original formula, turning out the corned rounds, the corned briskets, the corned navels, the corned spareribs. And the sons and the grandsons of Grandfather Joseph's customers of the Wall Street district still buy most of their corned beef at this venerable firm in Washington Market. Better corned beef is not to be found in this city.
The corning is done in the old-fashioned manner; that is, the meal is given time in the curing tanks to drink in the brine, just as much as enough. This enough gives a water content of around 5 to 6 per cent in comparison with the 8 to 10 per cent water usually present in meat cured by the pumping system. In Use newer process, the pickling brine is injected into the meat. Speed is the big idea, as this method takes but six to ten days, while the let-it-soak style requires from two to three weeks.
Corned meal prices are at the ceiling: brisket, 35 cents a pound; navel, 22 cents; the corned rounds, boneless, 47 cents.
Visiting in Washington Market, slip around to A. Schur's stand for a pound of peanut butter, 35 cents, made with freshly roasted nuts and ground while you wait. Freshly ground cashew butter is 95 cents a pound—and worth the extra money. Spanish salted almonds are stocked, the jumbo size, ＄1.59 a pound. Match that price if you can. Or these: mixed salted nuts (without peanuts), ＄1.29 a pound; jumbo salted pecans, ＄1.20; salted peanuts, big fellows, 39 cents. Nuts are roasted daily—there's never a stale bite.
New quick-frozen, ready-to-eat foods come in never-ending procession. Quick-frozen applesauce is new on the Birds Eye list. Thaw and heat to use over gingerbread in place of whipped cream. Leave it partially frozen, but soft enough to spoon up and serve as a sherbet-like relish with pork. Serve it as a breakfast fruit, either by itself or to tip-top a hot cereal. Spread it over crisp waffles or French toast or a pancake. Flavor with mint and tint a pale green to serve with the lamb.
Cod comes to town in a quick-frozen mixture of codfish and potatoes ready to thaw and pat into cakes, or dip into balls to fry flaky and tender. These codfish cakes (Birds Eye again) are not cakes, but one block, solid as a rock until thawed. Thawing is a ten-hour job if done in the food compartment of the refrigerator. If the mixture is removed from the carton and left at room temperature, it can be handled in three hours. Once it is thawed, use it immediately for best results, and don't attempt to refreeze. The 12-ounce package is sufficient to mold eight medium-sized cakes, and sells for about 31 cents.
The parade is only starting. Now Pratt's Fresh Frosted Foods Company has announced a long list of “readymades”: Creole style spaghetti—excellent; baked Lima beans in tomato sauce, codfish cakes, corned beef hash, Spanish rice. New as this month is chow mein, the real Chinese kind. And don't miss the health salad of thinly slivered cabbage combined with onions, carrots, and green pepper, with a French-type dressing for the blending. These foods are handled in the New York area by Esposito's, 444 Sixth Avenue, and London Terrace Super Market, Ninth Avenue and 23rd Street.
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