Food buyer S. J. Held of Bellows' Food Bazaar, 67 East 52nd, set up a round of Old-fashioneds for our pleasure, and more particularly to show off the glory of his newest acquisition, a jar of cocktail orange slices. These are cut from the fresh fruit and are fresh tastings, packed in heavy syrup, twelve ounces, 40 cents.
Sauterne mushrooms for the hors d'oeuvre table are an item returned to the Food Bazaar. Button mushrooms are pickled in a spiced sauce of wine and wine vinegar, with the ghost of opinion lurking around somewhere. Serve them just as they are, using toothpicks to pick them up. For a buffer supper, with the salad a centerpiece dish; use the tiny mushrooms for a top garnish. They're nice tossed with a green salad, exactly as the anchovy. The price is slightly frightening, ten ounce ＄1.25.
Fresh date butter made to keep fresh without refrigeration can be ordered parcel post for use as you will in ice cream, in milk shakes, for date cookies, a date pie. The butter is packed in two-and-a-quarter-pound containers sent postpaid, price ＄2.40, from the Valeric Jean Date Shop of Thermal, Calif. This is the first fresh date butter ever made up for shipping. The drawback before has been its poor keeping. This butter is a firm mix of ground dates, blended with desert honey, put together by some secret fashion that keeps its freshness everlasting.
The Valerie Jean Date Shop has a new confection for the autumn, made of ground candied dated and chopped candied orange, grapefruit, and lemon peel, with chopped walnut meats. Desert honey helps hold' the richness together. This tree-growing candy sells, per sample pound, at ＄1.25, or three pounds, ＄3.50, five pounds ＄5.50, delivered post-paid anywhere in the States, Each piece is a plump pillow of gooey sweetness, made neat to handle by a thick outer coating of chopped candied fruit peels.
Henri's fine shop up at 15 East 52nd Street is the place to go to put on a little high blood pressure. Just look at the nougat made with California honey, made with imported pistachio nuts and American grown almonds, made as the French make it, the 8-ounce bars 75 cents, or buy a 1-ounce piece for a dime. Here are truffles—we mean the candy kind, finished in four different coatings. One is rolled in chocolate, one in granulated sugar, one in cocoa; one is fork rolled to give that shredded look. If your sweet tooth yammers something awful, the soft French caramels made with heavy cream ought to quiet it. These are also made in four flavors— vanilla, chocolate, coffee, and raspberry. Each piece is wrapped in wax paper, with 36 assorted to a pound, ＄1.50 a pound, about a nickel a nibble.
Ham àla king is a product designed for kitchenette homemakers. The sauce shades to brown, for it's made with a meat broth, the broth combined with milk and enriched with cream. A generous hand flung in the ham. Nice bits of meat offer a chew for the teeth, bits of mushroom, green peppers, peas, and pimentos. Sherry is in the blending, but scarcely detectable—yet the secret, no doubt, of the subtle blending of those half-dozen flavors. The product, in eleven-and-a-half-ounce jars, sells for 55 cents each, or three for ＄1.50, and no points asked, at Telburn's, 161 East 53rd Street.
Pinterest
