That smoky taste with its concentrated ham flavour goes back three hundred years to the early settlers of Virginia.The meat is cured the Smithfield way with dry salt and spices, then hung in the smoke of hickory oak and apple-wood fire. A long mellowing period follows, so that spices and smoke impregnate the meat to the bone. The spread is made by grinding the meat and blending with ground peanuts; more spices are added for the deviled effect. Selling virtually everywhere in better class grocery stores, the four and three-fourths-ounce jars 27 cents.
Gravalox is that cold spiced salmon dish the Swedes like in summer along with creamed spinach as a main course at dinner. New Yorkers can find this sweet sour salmon in Nyborg and Nelson's Delicatesan, 841 Third Avenue. It's a whole salmon dressed and boned, the two sides sandwiched with great handfuls of dill, over all a spicy sour .pb1 sauce, then more dill for a covering, and it's ready for three day's marinating. price, $2.50 a pound.
Those who like to be inventive with their menus will be amused to sprinkle the cream soups with egg nuts. These are tiny cream soups with egg nuts. These are tiny cream puffs no bigger than your thumb nail, light as bubbles, crisp as crackerjack, if oven-toasted a few moments just before the soup's dished. At the grocery counter at B. Altman, Fifth Avenue at 34th, in cellophane bags enough for several generous servings, 12 cents a bag.
Mushrooms of button size are being picked, washed, and sauteed in butter, then sealed into tins with two teaspoons of the fat in which they were tenderized. These fat sweet fungi, Oxford Royal brand, are processed by Lescarboura Mushroom company, Kelton, Pennsylvania, Five-ounce tins selling for 85 cents at Hammacher Schelmer's, 145 East 57th Street, Dussourd and filser, 960 Madison Avenue, Vendome Table Delicacies, 415 Madison Avenue, and about thirty delicatessens scattered around Manhattan Island.
The price may seem uppity but actually canned mushrooms prove an economy over the fresh. Four of these small tins represent approximately a three-quart basket of the fresh caps. Ready prepared, they require no more fixing than saucepan heating. Serve them plain or on toast, on steaks, chops, or chicken, or in any recipe calling for the fresh product.
Salted nuts turned out fresh-roasted three times daily by the Maison Glass Kitchen are the best salted nuts in this or any other city. Crisp, dry, sweet of the fat, salt-tinged, they have a brown roasted taste which defies words. You pay for such quality, $2 a pound for the cashews and hazelnuts, $2.20 for pecans and almonds, 60 cents a pound for jumbo size peanuts. Trying to diet? Don't touch a one or the harm is done. Once you start, you can't stop helping yourself to another. Mail orders of $2 and over are filled; add enough to the price to cover the postage. Address Maison Glass, 15 East 47th Street.
Something to enjoy with the cold cuts is a jar of the red cabbage, pickled raw in old English style. Crisp, tangy, it can be eaten as a salad or as a hot dish cooked with apple and seasoned with butter. It's the kind of pickled cabbage once “put up” by our grandmothers in ten-pound crocks to use along through the winter. Abraham and straus, 420 Fulton Street, Brooklyn, have the cabbage, the “Wellworth” brand,39 cents a quart. Bloomingdale's, Lexington Avenue at 59th Street, have it and think so highly of the product they present it under their own “Garden Restaurant” label. The Great Eastern stores of New Jersey are also stocked with this delectable relish.
Fish and shellfish are getting a new freezing treatment in which the pieces are individually frozen and glazed so each item can be handled as a single unit. That is, you can take three or four scallops from a packet, or one filet, or six shrimp, or four oysters, and leave the remainder for another day.
This unit method of freezing has been used to some extent for vegetables and fruits, but never before applied to the fruit of the sea. Individual rather than block freezing makes possible two and three fish combinations to a single package. A series of these will be ready for introduction by early fall by Beaver Brand Frozen Foods, Inc., a subsidiary of the Brooklyn Bridge Freezing and Cold Storage Company of New York City, heded by William Fellows Morgan, Jr., former Commissioner of Markets.
The firm's first product to hit the Eastern markets is a rich, old-fashioned New England fish chowder. The recipe originated in the Morgan's kitchen, a fish chowder the family has enjoyed for long years. It's made five gallons at a time in the home kitchen manner. Salt pork is tried out, onions fried golden, then diced, potatoes added, these first cooked separately in a rich fish bouillon. Haddock is the fish used, this too is cooked by itself and goes into the chowder pot on the heels of the potatoes. Milk follows, then the fish bouillon and seasonings. After a period of cooking the chowder is packed in cartons and rushed immediately to the freezer.
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