Pozsongi is made in big and little rolls. A hard word to pronounce but a stuff easy on the palate. The rolls are made with a sheet of thin butter linzer dough, then a filling of either poppy seed or walnuts over this, and all rolled like a strudel. The rolls are given an egg wash and frozen for an hour before going to the oven. They come out wearing a crackled cloisonné effect.
Quince jelly molds are made for serving in place of mints or preserved fruits as an after-dinner sweet bite. Quince and apple are cooked down together like a thick jam—then dipped into fancy-shaped tins and baked until solid. Large molds are made on order for buffet tables and decorated fancy as a wedding cake. The price is $1.10 a pound. The sweet is similar in its texture to the fruit pastes coming to market from Latin American countries.
More dates this winter. The United States has dated up 6,720,000 pounds of Iran's 1946 crop.
It's a snowy-white butter stained strawberry pink, smooth-spreading, delicious! And it's butter all right, and somebody has sugar. Umm, the flavor! Fragrant as when strawberries are crushed for a shortcake. Curls of pink butter on a hot waffle melt down like new snow. Lay it thick on fruit bread for the tea-table sandwiches, dot it over thin little French pancakes, then roll them up to serve as dessert. Crush it over breakfast toast—angelic stuff! Use it like hard sauce on pudding, for hard sauce it is, just butter, blended with confectioner's sugar and the crushed strawberries. The eight-ounce jar is $1.59, the one-pound $2.50, selling at B. Altman's, Fifth Avenue and 34th Street.
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