When you order, state the desired weight of the bird; nine pounds is the minimum. Enclose your check with your order, calculating $1.50 a pound. If there is any difference in the final cost, you will be notified, and naturally if you overpay, you will be reimbursed. All postage charges are prepaid in the United States and Canada. Write to the Forst's Catskill Mountain Smokehouse, Route 83, Kingston, New York.
Southern Comfort, that all-American liqueur, has declared its ambition to be the cook's best friend. Six months ago the Southern Comfort folks of St. Louis decided the time had come to show women of the land how to use this grand old drink of the South in the flavoring and saucing of foods, and perfect it is for culinary purposes, a dark, heavy nectar, based on bonded bourbon and sweet of fruit essences. It's 100 proof, so when used to blaze over fruits or puddings, it burns long with a steady flame.
Demetria Taylor, a home economics consultant, was called in to turn out the recipes. The result of six months' test work you will find in a neat little booklet of Southern Comfort desserts attached to the neck of each bottle.
Crêpes Magnolia is one we urge you to try, this a variation of crêpes Suzette but aided and abetted by Southern Comfort's fruity way: Mix and sift one cup flour, one tablespoon sugar, and a few grains of salt. Beat three eggs and add to dry ingredients, add one cup milk, and stir until smooth. Add two tablespoons melted butter and one teaspoon Southern Comfort. Strain through a fine sieve, and let stand two hours. Melt one-half teaspoon butter in a seven-inch skillet. Pour in a thin layer of batter. When set and brown on underside, turn and brown the other side, allowing one minute for each. Repeat until batter is used. Spread the pancakes with jam; then roll. Put in a very hot, heatproof serving dish; sprinkle with sugar. Pour one pony of Southern Comfort over all and ignite. Serve immediately.
Another day use it flaming over cooked pears, over cooked peaches. Saturate Bing cherries with the liqueur, then ignite it and dip the liquid flame over vanilla ice cream. Try Southern Comfort in a fruit cake batter. It gives a flavor unique.
Southern Comfort may be used in all manner of party—Manhattans, Collins, rickeys, side cars, and our favorite, the old fashioned de luxe. For this take a jigger of Southern Comfort, a dash of bitters, two cubes of ice, a spurt of seltzer. Garnish with a cherry, a twist of lemon peel, a thin half slice of orange. Serve in old fashioned glasses. Two of those and “Every girl is a peach, every woman a queen, and the graces are six misses of eighteen.”
In using this liqueur remember its slogan—one drink a delight, two a revelation, no gentleman will ask for three. The two-drink rule was first enforced about seventy-five years ago in the New Orleans bar of an Irishman by the name of Herron who originated the Southern Comfort formula. Later Mr. Herron moved to Memphis, then to St. Louis where he had a fine bar, featuring Southern Comfort served icy cold, poured over half a ripe peach, and served in a wide-bottomed glass. Herron made the liqueur principally for use in his own bar, but a small amount was sold before Prohibition days.
It was after repeal that F. E. Fowler, Jr., a St. Louis man with a good business head, got hold of the formula and formed a company, a family affair, to bring the drink back to fame.
Instant Sanka is the new product of the autumn, the brain child of the research department of General Foods Company, Inc. Now the bothersome two-pot system, followed in households where one member of the family drinks decaffeinated coffee and the others do not, is a thing of the past. The new Sanka may be brewed in a matter of seconds and right in the cup in which it is served. It dissolves instantly in water, either hot or cold.
Here's the way of mixing: For the cold drink place one and one-half teaspoons of the powder in a tall glass, fill three-quarters full of cold water. Give a brisk stir, add the ice cubes. This gives a dark brew of strong coffee flavor. For hot instant decaffeinated coffee, only one teaspoon, more or less, of the powder is placed in the cup, boiling water added, then a quick stir. Taste Java's double; even the aroma is there.
Researchers have known for long years that the problem of instant coffee of any kind is one of the most difficult in the entire field of food technology. It's easy enough to make a coffee beverage containing aroma from the ground bean but it's next to impossible to evaporate the water from the beverage without evaporating the very small amount of highly volatile aroma which is coffee's own soul. Doing the impossible, however, has become commonplace in America's research laboratories, but the impossible usually takes a few years to achieve. At any time during the past decade it would have been possible for General Foods to have presented the public with a makeshift decaffeinated product which, no doubt, would have received a certain acceptance. But the firm preferred to wait to announce its soluble coffee, caffeine eliminated, until they could offer fine flavor and aroma along with convenience. The perfected product is selling today in hundreds of markets in dozens of cities, the price around 39 cents for the two-ounce jar which makes as much coffee as a pound of the regular.
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