Here's the almond roco again, handled by Hammacher Schlemmer, 145 East 57th Street. Try a piece. Let the rich milk chocolate melt on the tongue, crunch into the buttery goodness of its nut-filled center. Good? Yes, and distinctive! This confection was originated in 1923 made by Brown and Haley of Tacoma, Washington, of the very best ingredients, fresh creamery butter, milk chocolate, cane sugar, delicately toasted almonds. Each piece, a fat roll about one and one-half inches long, is foil wrapped to rest in a frilled paper holder. Something to delight the discriminating candy lover—approximately twenty-eight pieces to a pound, price ＄1.75.
Christmas moves in, and as if determined to fill all hearts with joy the bells ring louder, the trees look taller, the holly is greener, the berries are more glowing, the puddings are fatter, near bursting with plums.
The Bellows plum pudding is one of the finest in the city. It has a dry brittle texture, proof of its suet content. It is well packed with fruits, currants, and raisins, lemon and orange peels, almond and spices. Fresh milk and eggs are used in the batter. The liquid includes orange and lemon juice with rum and brandy for spirit. A pretty pudding with its flat top just the right size to hold a big sprig of holly. It's a pudding with a glazed look from its days of restful repose in its bowl with the cloth-covered top. Two pounds ＄3.00, three-pound sizes ＄4.50, at Bellows' Gourmets' Bazaar, 67 East 52nd Street.
Now pumpkin pie can be made from a handful of powder. Dry-Pack offers a new pumpkin pie mix, the news of the winter among dehydrated foods, four ounces of powder already spiced and partially sweetened, the price 10 cents, enough for a pie nine inches broad. You add one-third cup of sugar and three-fourths cup of boiling water and blend to a smooth batter, set the mixture aside, and busy yourself with the pastry. That done, turn your attention to the filling again, adding one egg, this slightly beaten, next pour in two cups of milk, bit by bit, beating constantly. When thoroughly mixed pour into pastry-lined pie tin and bake for ten minutes in a hot oven; then reduce heat to moderate, continuing the baking for forty-five minutes. The pie filling bakes smooth and moist. It doesn't shrink or go watery. It has a spice-brown color; the spice accent on the cinnamon. R. H. Macy & Co. have the new mix at their concentrated foods counter. It's a product in wide distribution in leading stores of other cities.
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