Here are a few of the many stores we find are handling the product: Gus Blass Departments Store, Little Rock, Arkansas, The May Company in Los Angeles, California, Daniels and Fisher, Denver, Colorado, Maison Blanche Company, New Orleans, Louisiana, Hall Galleries, Springfield, Massachusetts, Crowley Milner Co., Detroit, Michigan, A. Polsky, Inc., Akron, Ohio, John Shllito Company, Cincinnati, Ohio, LaSalle & Koch Company, Toledo, Ohio, J. A. Brown Company, Oklahoma City, Oklahoma, Gimbel Brothers and Bonwit Teller, Philadelphia, Pennsylvania, The Shepart Company, Providence, Rhode Island, the Boston Store, Milwaukee, Wisconsin.
A new type of salad oil is one extracted from the pits of peaches and apricots, combined with the oil of the English walnut. The new blend is produced by the Morris Specialties Laboratories, to the tune of 1,100 gallons weekly. Fine Grocery and Food Specialty Shops have the oil retailing in pint bottles for $1.28. Thinnish and golden (artificially colored), it behaves like any salad or cooking oil when used in a French dressing or mayonnaise. A high smoking point, so it lends itself nicely for use in the frying pan.
Hearts of palm come again from Brazil, ready to turn from the can and serve as a salad. Try the hearts braised or serve them heated and dressed with a hollandaise sauce.
Domestic-made Chinese rice cakes return packed one hundred wafer-thin circles to a box, selling at the Vendome Table Delicacies, 415 Madison Avenue, the price $2. These palatable, crisp nothings are of neutral flavor, only slightly sweetened, at their best with wine or ice cream.
Newest olive assortment seen at Shaffer's Market, 673 Madison Avenue at 61st Street, is a pimiento-stuffed green olive, packed in your choice of dill-, hickory-, or garlic-flavored brines for a new taste sensation. Roland brand, ten-ounce bottles, 98 cents.
Delicate, tender artichoke hearts are packed in pure olive oil, twelve ounces selling for $1.25 at Hammacher Schlemmer's, 145 East 57th Street. After the hearts have been served, enough oil is left to make an olive-sweet French dressing.
A new product found at Hammacher Schlemmer and just getting around is the smoked mussel, Au Gourmet brand, five and three-fourths ounces, 70 to 75 cents. The mussels are less leathery, sweeter smoked than the oysters which before the war were coming in from the far West.
Back again from Stavanger, Norway, is the smoked cod roe, the little one-and-one-half-ounce tins 15 cents, seen at Charles and Company, 340 Madison Avenue. This small white roe is exceedingly salty, but mixed with chopped egg, then a touch of mayonnaise to hold it all together and spread on a cracker, we call it a thirst whet of the first order.
Cocktail news of the month is a trio of wafers, pie-shaped, tissue-thin, crispy, sandwiched with a choice of spicy cheese, creamy celery, or the ardent anchovy. Only a thin, thin spreading, but the wafers being of no particular flavor allow full power to the fillings. Feather-weight these tidbits, thirty large pieces weigh but four and one-half ounces. They come packed in round tins, each kind to itself, to sell around ＄1, a Cresca Company production. In New York City, you'll find these novelties at B. Altman's, 34th Street and Fifth Avenue, and at Hammacher Schlemmer, 145 East 57th Street. The wafers are reported to be selling like hot cakes in Marshall Field's in Chicago, at William H. Block's in Indianapolis, and in Washington, Baltimore, and cities south.
Fish aristocrats of river, lake, and ocean are the daily wares of Wynne and Treanor, a fish firm of elegance at 712 Madison Avenue. Jeweled beauties cased under glass sparkle against a background of “snow.” Spattered with jewel dust is the trout, silver gray, dotted in brown, flecked with red rose. Not a trout there weighs more than half a pound, one trout to a serving, sold boned and stuffed with whatsoever you please. But to everyone's pleasure is a stuffing of green shrimp. Sauté the trout as usual and serve with shrimp sauce. Stuffed or unstuffed, rainbows of the brook sell at 75 cents apiece.
The Nova Scotia salmon is smoked for the store by a Russian who boasted a million-dollar smoking business in Paris before Hitler took over. A light smoke he gives, only a haunting shadow of the wood-fire flavor, not to muffle salmon's sweetness. The price, $2.50 a pound. On the best tables, this salmon is used with fresh asparagus as an entree.
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