To serve, the carton is peeled from the soup and the frozen cylinder placed in the top of the double boiler to dissolve into a thick, creamy goodness. Serve and give thanks!
The chowder is stocked by R. H. Macy and Company, Ultima Frozen Food Stores of New York City and at the following locker plants: Young and Halstead, Mr. Kisco, New York, Peakskill Frozen Food Industries, 1320 Park Street, Peekskill, New York, Country Life Frozen Foods, Westbury, Long Island, Frostoria Inn, Garden City, Long Island, American Frozen Food Lockers, White Plains, New York, Hubert Hilder Locker Plant, Flemington, New Jersey, and at the Summit Frozen food Lockers, 12 Bank Street, Summit, New Jersey. The price is around 50 cents a carton, fifteen ounces net, chowder for two.
Combination packages of uncooked sea food are ready now for volume production and are on display in the deep-freeze cabinet at the Beaver Brand Frozen Foods. Inc., under the Brooklyn Bridge, 109 Cliff Street, New York City.
Four new meat spreads, Stahl Meyer products, made their debut in time for summer parties; the kinds are tongue, ham, corned beef, and liverwurst. Hearty, and a lot of savory spreading for your money; the liverwurst 21 cents for six ounces, the corned beef and the ham 29 cents, the tongue 23 cents. These prices were noted at Roth's Delicatessen, 166 Second Avenue, but ask for the spreads in your neighborhood store, they are around everywhere. Doctor up these smoothies with one thing and another for the ultra in fancy fixing. Take the ham pâté, for example; add 1 teaspoon chopped onion, ½ teaspoon dry mustard, and about 3 tablespoons mayonnaise, and beat all together. To a tin of the tongue, add 2 tablespoons chopped parsley, 2 tablespoons chopped olives, 2 tablespoons mayonnaise, and a dash of Worcestershire. The corned beef spread is the color of corned beef, of smooth texture but the flavor might be that of any potted meat. This is mightily improved by the addition of 2 tablespoons of chopped green pepper and ¼ cup chili sauce.
At drinking parties of the “free-for-all” type, it's really a wasste of money to serve de luxe pâtés. Once the taste buds are dulled by demon rum, they can't distinguish corned beef spread from pâté de foie gras. Okay! if you say so, you can! But you, my friend, are one in a hundred.
Heat-resisting eggs are the big talk with poultry men. A line of chickens has been bred by the U.S. Department of Agriculture to lay eggs that keep to A-1 table quality for a period of two weeks at a temperature of 100 degrees F. The eggs are infertile, of course, or at that heat, chicks would be hatching. The Department of Scientists has developed another type of chicken which lays eggs with whites thicker than usual, superior for poaching. A third line has been bred to produce eggs tough-shelled to stand the rigors of shipping.
Mrs. George Wayne's spaghetti meat sauce, handy on the shelf, is a now-and-then solution for the meat hunt problem. A feast for the eye, a delight for the nose, a sauce all fragrant with hunger smells, a sauce meaty and rich, one long simmered. The meat is a combination of ground beef and pork, the hogs raised right at home on the Wayne farm. Onions in it—lots of onions; garlic—lots of garlic; green pepper, parsley, homemade tomato paste. Mrs. Wayne goes easy when it comes to the spicing, there's just a speck of cayenne. “No one,” she says, “wants to burn his throat out eating spaghetti.”
This homemade sauce is packed in pint jars, sells two for $1.30, postage prepaid. Address Mrs. George Wayne, Freemont Center, New York.
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