Now is the month when mothers start sending those off-to-school packages, a labor of love, but a labor no less. Why not have the job done to order? Say the word, send the check, and eight snack packs, beginning now in October to be stretched out through May, will be mailed monthly by Gifts For the Year, Inc., located at 1246 Madison Avenue, New York City. The price is $27.50 for the regular offer; the package series de luxe costs $44.50. The quality is the same in both kits, the difference is in the quantity and variety. All packages are sent express prepaid, guaranteed to arrive in perfect condition.
Not a glum chum in the series, the boxes are strictly cataclysmic. October's package, for example, is titled “Room Picnic,” and goes complete with paper plates, napkins, and varicolored plastic tumblers. The eats are a variety of crackers and sandwich makers, stuff and stuff, like cashew butter, creamed honey, and fill-'em-up meat spreads.
November brings a “Bucket of Eats”—we mean bucket. Big red apple, giant peanuts, apple candies, a game or two, just to garnish with laughter. The pre-holiday package carries fruit cake, Lebkuchen, and other holiday delectables, spicy, tantalizing, of nose-tickling aroma. How the crowd Christmas-carols! Or could it be whoops?
January's “Rendezvous” means “After 12, lights out, a sneak party into my room” with cheese and crackers and innumerable fancy spreadings.
It's “Corny Fun” for March—popcorn, cheese corn, caramel corn, parched corn. April brings “Kandy Kolossal,” an all-candy box, right in the teen-age groove.
May's box is called “Prom,” a collection of party treats, a good-bye sort of thing, cakes and cookies and cokes.
These school packages will carry the same high quality products which the firm has featured in the monthly gift series which was started last fall with the Christmas series. One difference in the keen teen line, quantity is stressed as well as quality, keeping in mind the well-known hollow-leg principle. Your ewe lamb may be a shy creature, but friends in plenty are guaranteed with a monthly goo box to pass. For further information, write or telephone Mrs. Frances W. Branch, 1246 Madison Avenue, the telephone Sacramento 2-5505.
The sweet meat of those juicy, smoke-tanged turkeys which parade in golden-brown perfection from Forst's Catskill Mountain Smokehouse has been put into cans. Whole birds sell as always, but so often a whole bird is too much. Then it is these small tins come in handy, packed with smoked turkey neatly sliced or in dice, also in pâté form. The eight-ounce tin of the sliced bird can be used in any turkey recipes to serve three. And it's good à la King. If it's a hurry lunch you are fixing, take that jar of Epicure sauce à la King you bought from B. Altman's, fifteen and one-half ounces for 46 cents, and heat in the top of the double boiler. Add turkey sliced or in dice, and in less than a jiffy the dish is ready to eat. The sauce is made with chicken broth, with both milk and cream. In it are bits of mushroom, green pepper, pimiento, peas, and it's scented faintly of sherry. But more sherry is needed, we think, to stand up against the smoky flavor of the bird. Anyhow, the sauce can stand thinning so add a big pour from the sherry bottle. Pungent, that smoke taste, and if you know your smokes, you might recognize this as the zesty tang of old applewood. No additional seasoning is necessary when using this meat.
That tin labeled “Handi-cuts” holds the turkey meat in dice. Very salty it is, so however you use it, in salads or pot pies, in croquettes or casseroles, go easy on other seasonings or you will overdo a good thing.
The pâté is coarse and loose-packed, rather than velvet-smooth and firm as an all-liver pâté would be. This is made of a combination of finely ground smoked turkey meat and livers, blended with spices. A thirst whet of the first order. It spreads far, especially if you take the label tip and blend with mayonnaise. B. Altman's have this turkey trio, the prices $1.30 for the pâté, $1.50 for the diced, and $1.75 for the sliced meat, all in eight-ounce tins.
For almost a century the country's best known hotels, clubs, and restaurants have bought their choice smokehouse viands from the Forsts. It's within recent years that smoked turkeys were introduced, but these are of the same fine quality as the hams, bacon, and sausages. Each young bird is selected for full-breasted plumpness, cured in an herb and spice bath, then slowly smoked over applewood. Dark gold the flesh, smoky to the bone, and moist of the juice. A whole smoked bird to serve just as it comes is party food hard to beat. Mighty important looking, this bronze beauty, when used as a buffet table centerpiece.
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