Remember away back when L. Rose and Company's lime juice was imported from London, coming in a glass bottle with a leaf-raised design? Greig, Lawrence and Hoyt, importers and dealers, are introducing a similar product, domestic made, seen at Hammacher Schlem. Mer's 145 East 57th, also at the Vendome, 415 Madison Avenue, and at Telburns, 161 East 53rd. This product, like the imported, is a syrup type—that is, you don't drink it straight, hut mix it with ice water, as British children love it, or with gin, as the British navy takes it. British naval vessels that come to this port have been buying the lime juice great guns- “Ripping stuff,” to quote the Limeys.
Say “howdy,” folks, to the Vinegar Sisters. They're a San Francisco team that trooped in to give East Coast tables a sampling of what's hot stuff on West Coast menus.
count them, an even dozen vinegars, high-stepping the shelves—all looking alike, but all are one vinegar, made from one wine. Right there the likeness is ended. Each vinegar is individual, its name the cue to its personality.
Peppie is just that, peppery hot, outspoken with garlic. Hot Mommie, Peppie's twin, is flavored the same, but hot, hotter, hottest! There is mustard in Mazie, marjoram in Marjic, savory in Sadie, and rosemary in Rosie. Let the drums crash and the cornets razz, the tubas snort, bring on the salad bowl and trot out a salad team.
Maurice H. Auerbach, promoter of the Vinegar Sisters, who brought the team East, pushes Mazie as his favorite. That's our favorite too, a vinegar garlic-flavored, and snapped up with mustard. Smacking stuff when used in a cole slaw dressing. Buy the whole set or buy only one.
Promoter Auerbach learned his seasoning tricks from an old camp cook on his father's Montana ranch. Vinegars are but half his showing. He has a seasoner for every kind of meat selling. Mustang, for example, is a garlic-flavored mustard that puts a flavor gallop into steak or chop. But use it only after the meat has been broiled. Delicious in a hot bean soup, a cocktail sauce.
Buckaroo meat sauce blender can coax out the hidden flavors in wartime cuts. The Buckaroo Galeon is a poultry seasoning, not for the stuffing, but to brush over the bird; mix this into a paste with a stuff called Yeen, a soy oil, smoke-blessed. Yeen is something new for use in a salad dressing. Get it together with one of the saucy vinegars.
In this seasoning line is lampong crushed pepper, also a mombasa African pepper, the hottest pepper that is sold commercially. For goodness sake, be careful with this—we burned a square inch of tongue. Add but a mere suspicion, something less than a pinch. Smoke Blender is for those who love the tangy, tawny flavor of meats cooked over hickory coals. There's a savory blend for lamb, a rosemary blend for beef. For chili eaters we recommend Gringo chili seasoning, made with sweet chilis, mild yet tangful, like the chili of old Mexico
The Old Smoky line of vinegars and seasoners is carried by Maison Glass, 15 East 47th Street.
It's too hot to cook. Something easy —but what? Chicken giblets, why not? We mean the new pack that comes minced, with brisket fat added and onion to point up the flavor, assorted spices, a dash of vinegar, a fleck of salt. The giblets can be heated and served just as they are, or combined with tomato for a meat-rich spaghetti sauce. The eight-ounce can, unrationed, will serve two a quick supper, turned over rice or mixed into noodles. Combine the finely cut giblets with thinly sliced mushrooms. Add a glass of best Burgundy and a scattering of spices. Cream the giblets with mushrooms for a Sunday morning treat spooned over crisp waffles. Heat the giblets in butter, and use as a filling for the fold of an omelette. Gristede's Bon Voyage, 12 Vanderbilt Avenue, has the new product, the price 57 cents.
The Duval Creme de Cassis offered at the Bon Voyage is bottled in New York, but made with the imported French concentrated Cassis from that stony section in the Burgundy region where the grape won't grow, but the black currant does. The sweet liqueur known as Creme de Cassis, made from the concentrated fruit juice, is to be mixed with Vermouth and a squirt of soda water, a cooling refreshment. In Dijon they use Cassis with while Burgundy in place of Vermouth. Add soda to this, to make a very good summer drink to sip at tea time. Or use it with rum. This Cassis is 12 per Cent alcohol by volume, the price ＄3.50 for twenty-three ounces. Expensive, but a bottle lasts a long time, because the dose is only a tablespoon fill per person.
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