Like all citrus fruit, limes give vitamin C as well as vitamin A and a host of valuable minerals. But on its flavor alone, the lime stands supreme, delicately refreshing. Use the lime any way you would its cousin, the lemon, bur the lime is a fruit more gentle in its sourness, thus requiring less sugar.
Lime is the number one drink mixer for ades and for rickeys. Iced tea takes to lime, tomato juice, too, and a host of other juices of both the fruit and the vegetable kingdoms. Save on butter by serving wedges of the lime with asparagus, green beans, and beets— a drizzle of the juice is a dressing complete. Drip lime juice over melon, over avocado, or over stewed fruit, and you have an Arabian Nights miracle to cat with a spoon. Use a slice of the green lime to top a clear soup, jellied or hot. Lime livens fish.
Some day make a lime filling to layer a cake, to fill up little tart shells. And lime chiffon pie, oh my! Its crust light as down, its Tilling smooth and soft. its top snow-peaked with meringue. Cut a slice, catch the lime perfume? So tart, so cool. Like Don Blanding in his ode to a “Wild Lime Pie,” you will “eat one piece and wish for another, and that one calls for its own twin brother; while the last piece looks so bereft that it's always gone by the time I've left.” For tree-ripened limes, your choice of the large Persian or smaller Mexican (as much juice in one as in the other, when you buy by the pound). order from Frederick Ray, Lyme Acres, 13158 BOCA de Canon Line, W. Los Angeles, Calif.
The kaellngers are solemn-seeming little cakes until the teeth sink through their bitter-sweet chocolate shell. Then comes a rich treasure of honey cake gently spiced, and with raspberry jam.
This chocolate-dipped honey square got its name from its afternoon employment as the proper companion of the coffee cup, at the afternoon sewing parties in old Denmark days. In Danish, kaellenger means “old woman,” and the expression, da gamle kaellenger (“oh, you old woman!”) is frequently used in fun or disgust. But the old women's cakes arc entirely fun, entirely satisfying; even two small squares fill one up to the chin.
In the kitchen of Old Denmark, 135 East 57th. the honey cake is baked in thin slabs big as paving stones, then cut into inch squares. The small pieces arc-dipped into red raspberry jam, then into chocolate. Each little cake is set in a frilled paper holder, twenty-eight boxed together. $1.95.
Counter Pointers. A superb munch for the after-dinner nut bowls are the chocolate-covered grilled almonds sold at Hammacher Schlemmer's, 145 East 57th Street. The almonds are toasted, dipped in a glazed sugar coating, rolled in cocoa, packed in pound boxes to sell at $1.98.
Chickens in gravy are being imported from Uruguay, touted as forty-day chicks, these packed in their natural gravy, the thirteen-ounce tins ＄1.35 at the Dover Delicatessen, 683 Lexington Avenue. Also from Uruguay is sliced turkey meat in sauce, the thirteen-ounce tins $1.59.
Tree-ripened olives packed but twenty-two to a can, the price 25 cents, are an item to remember when making up overseas boxes. Bon Voyage, 12 Vanderbilt Avenue, has 5000 tins.
There is Bombay duck for the curry-fans if you know where to look. Tel-Burn's of New York, 161 East 53d Street, has an ample stock, You have never tasted this duck? Then just never mind. It's a product one must learn to like, and there's too little around to waste on the unappreciative. The “duck” is a small, glutinous transparent fish. the bummoloe, the size of a smelt, caught along the coasts of southern Asia. When dried, it tastes like dried codfish, only more so, and is crumbled (uncooked) as a relish for curry, much admired by the Indians as well as by the English. “Bombay duck” is but a nickname that stuck.
Pinesbridge Farms, the home of the famous smoked turkey, again offers this delicacy in pâté form. Use it, of course, for canapés, but in other ways, too. Try it blended with a deviled egg filling, as a stuffing for celery, for flavoring a soup. Just one magic touch of the stuff in a macaroni dish is like turning pumpkins into coaches. Sliced smoked turkey is back also; so are those ready-cut pieces so long off the market. This trio of good things were sighted at Macy's, and also at the Dover Food Shop, 683 Lexington Avenue. But keep your eyes open, and you will see them elsewhere.
“Kanape Kups.” shaped as miniature saucers, are on duty again to carry cocktail tidbits. Devonsheer is the maker; thirty-five saucers the size of half dollars for 23 cents is a B. Altman offering.
A fresh orange marmalade is the new product of the Welch Grape Juice Company, which claims it is styled especially to please the American taste—that is, in contrast to the long-cooked, dark, and bitter-edged marmalade so admired by the English. The product has a full-bodied fruit taste, the thin bite of peel set prettily in the jelly. “Grapelade” is another Welch product not to be missed by the discerning of palate; it's a smooth-spreading stuff that looks like jelly, but tastes like grape jam. This is made from the juice and the rich fruity parts of Concord grapes, the same U. S. number 1, table quality, that goes into the famous grape juice. What vinous fragrance! A spread that speaks so loudly for itself needs no recommendation from us.
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