The product is convenient, too, for use in frostings, puddings, or ice cream for those allergic to coffee's caffeine. Here's a recipe for using Instant Sanka in a coffee caramel custard which came to us from Hildegarde Von Loewenfeldt, world traveler, writer, and food connoisseur: Melt one-third cup sugar in a frying pan over direct heat until light brown in color. Take care not to burn. Coat inside of individual custard cups with syrup and allow to cool. Scald three cups milk, three tablespoons sugar, one-half teaspoon vanilla extract, and one-third teaspoon salt. Add three teaspoons of Instant Sanka and stir until smooth. Add liquid to three slightly beaten eggs and strain to remove any egg particles. Pour into the custard cups. Place cups in pan containing one inch of water. Bake in moderate oven about 45 minutes until firm. Chill, then unmold onto deep dessert plates.
Remember Vichy Celestins, that naturally alkaline carbonated water from France? It's back on the grocery shelves, imported by Cresca, coming in three sizes: thirty ounces at 69 cents, fourteen ounces at 45 cents, seven ounces at 31 cents. It is handled by numerous stores, and we have glimpsed the Vichy at Bloomingdale's, Lexington Avenue and 59th Street, B. Altman's, Fifth Avenue and 34th Street, Charles and Company, 340 Madison Avenue, and Hammacher Schlemmer, 145 East 57th Street.
Vichy Celestine has long been known to the medical profession and has been prescribed by thousands of doctors in all parts of the world. It contains sodium bicarbonate and insignificant amounts of other chemical constituents commonly found in ground waters. Before the war more than forty million bottles of this water were sold annually.
So the imports return. Here for good winter feasting are such delicacies ad olives stuffed with anchovies, anchovies stuffed with pimiento and capers, antipasto, truffles, pâté de foie gras, and the first shipment of the small Dutch candies called hopjes.
Scandinavian imports come along lively. Fish balls from Sweden, fish balls from Norway. Herring tidbits in tomato, in wine sauce, in dill. Anchovies are here laved in lobster sauce, in spice sauce. There's Danish beer of two kinds, Tuborg and Carlsberg. Norway's bristling sardines are on hand, and those mite-sized shrimp which count out 75 to 100 in the two-and-one-half-ounce tins, the price around 69 cents. The Fifty-eighth Street Delicatessenm, 969 Third Avenue, specializes in these Scandinavian items. So does Nydorg and Nelson, 841 Third Avenue.
Sweet almond oil is being imported from Italy and Spain to pinch-hit for olive. It's an oil 100 per cent pure, entirely free from artificial colors or flavors, introduced by Morris Specialties. Almond oil can be used exactly like olive oil for dressings, for frying. Packed in pint-sized containers, it is priced $2.10 at Charles and Company, 340 Madison Avenue, and the Gristede stores.
Belgian imports dribble back. Again welcome the miniature carrots, perfect for picture platters, for dressing up a plank dinner.
These carrots are a variety similar to our canning types, that is, of short root, thicker than the kind seen generally in the fresh markets. Picked in their youth and no bigger than your thumb, they count forty to the pound, twelve-ounce tin, price 65 cents, noted at the Allerton Fruit Shop, 546 Madison Avenue.
There, too, we found Belgian celery feet, four feet to a can, the price $1. A foot is a stalk of celery, the top cut to leave about five inches of base. The celery is without strings, it's cooked tender to fork-cut easily as a boiled potato. A handy shelf item to have when a vegetable is needed in a hurry to warm and butter-dress; give it a grind of fresh pepper, or chill for a salad to serve with a sharp dressing.
The Allerton Fruit Shop, no bigger than a luncheon napkin, has a strange assortment of delicacies, some two thousand items. Everything imaginable is jammed on its shelves—licorice whips, French truffles, English marmalade, rock candy, chutney, spices, fine teas, Greek candies and cakes.
New York's candy artist, Miss Ellen, maker of Continental style sweets distributed in the larger cities of the nation, has a new assortment this autumn which she sells at her factory door, 164 East 91st Street. Packed one, two, or three pounds at $3 a pound, there are twelve different pieces, all chocolate-covered, some are hand-dipped, others hand-molded.
Let's taste one by one: curaçao is a molded piece, cream-filled, the cream scented of curaçao. French nougat is of finely ground filberts blended with chocolate and sugar, then prettily molded, a roasted filbert resting atop snug as a solitaire. Caramel surprise is a chocolate caramel wrapping itself around a fat toasted almond. You chew and chew and then at the end, a nut-sweet crunchiness.
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