There are bottled waters available that science says have been stored for centuries in the retorts of nature's own laboratory. These waters are rich in health-restoring and health-keeping minerals and in appetite-stirring, digestion-aiding carbon dioxide gas. Three of the best are bottled by the State of New York and just as nature made them. A highly perfected bottling process prevents air's contact with the waters, from the time they begin their long journey from the “solution channels” in granite and limestone, where they were compounded, until they reach you. These three types are available in numerous stores; Saratoga Coesa. The Geyser is an alkaline water incomparable for table use. An eight-ounce tumblerful claims to contain 8,890 bubbles. Someone must have counted them! It is saline, giving it a thirst-quenching quality. Test it for yourself now during dog days. Nice to know its bicarbonate of iron content gives it tonic properties. The Hathorn is suggested as a before-breakfast drink, which taken at room temperature, is not only a cathartic, but stimulates the flow of digestive juices and increases the activities of the kidneys. Also a tonic—its iron content is high. The Coesa water, bland and gentle, is a just-as-nature-made-it laxative. This water is prescribed by doctors to many sufferers of catarrh and stomach trouble. The waters are handled in New York City by Charles & Company, 340 Madison Avenue and in Brooklyn by Loeser's the price, six bottles,＄2.
Hot weather appetite is poles away from the cold. Those rich succulent dishes of the winter fail to tempt now. Yet nothing insipid, that's no go either. Cold soup as the meal's beginning is one way to coax spoons to action, and cold soups do more, they revive the sagging spirit. The jellied consomme is the queen of the summer and a special jewel in the diadem is that triple strength beef consomme, Steero by name. A good performance it gives, coming to a tender jelly consistency in just less than three hours. This is a liquid composed of tomato juice, beef extract and gelatin and is in concentrated form so water must be added in double quantity, then set to jelly. Too long chilling and it becomes overfirm, losing in both appearance and flavor. Hammacher Schlemmer, 145 East 57th Street, is one of the many stores handling steero, the 10-ounce can (six servings) 41 cents.
Molasses hard candy in its finest old fashioned version is made by confectioner Eugenia Tay and on sale in her shop in the Blackstone Hotel at 50 East 58th Street. The candy is broken in small pieces just a comfortable size for the jaw. Chopped cashews in this and exactly the right nut with that dark molasses flavor. A little honey blonde in the Tay candy case is the black walnut brittle, the prettiest eating our sweet tooth has ever encountered. The brittle thin and fragile as gauze, with the rich goodness that only black walnuts can give, the price ＄1.50 a pound.
Miss Tay has assorted box offers for ＄1.50 a pound, built in three layers, including a bit of everything best. Packed in the bottom layer is the butter crunch and black walnut brittle, then two layers of chocolates, with a few pieces of fruit jelly and one row of truffles.Cap sheaf of the box is a sheet of the chocolate lace for which Eugenia is famous. This is threads of brittle drizzled into lace pattern, than chocolate covered. Nothing else in the marked even slightly similar, this lace is distinctly a Tay invention.
There is a Danish honey cake for breakfast made without sugar, 60 cents for a small loaf at Old Denmark, 137 East 57th Street, and the stuff keeps for months. This is made of whole wheat flour and honey with raisins and currants and not a blessed thing else. Dark honey is heated to a thin liquid. Into this flour is beaten and the hot paste set away in the cool for two weeks to ripen. It ferments slightly, which gives it power to rise on its own without the addition of leavening. Before it is baked comes the long, long beating and the fruits are added and the magic of the seasonings. Slice the cake very thin, spread with sweet butter, serve with coffee early morning or late afternoon.
More dates will be around this winter than in any year ever. The domestic date supply is to be supplemented by 28,000 tons from Iraq and Iran. The War Food Administration arranged for the allocation in early summer so the dates could be packed and shipped to arrive in the States in time for Thanksgiving. In prewar years we imported about 25,000 tons of dates annually but the war cut imports entirely in 1942 and 1643. Last year allocations were made to the importers but military shipping needs prevented the sending of even half the supply.
Cobb's lime juice is a handy and for the thirsty days. The 12-ounce bottle holds the equivalent of 16 limes.Use it exactly as the fresh juice—that's what it is, the price around 38 cents in numerous chains—Gristede Brothers, Peter Reeves and Bohack stores.
August is the perfect time for a macedoine of fresh fruits in a crystal clear syrup flavored with the Swiss kirschwasser. Ever use kirschwasser? A little goes a long way used for this and that, a little at a time.
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