Take a look behind the scenes. The kitchens are equipped with stainless steel walls, the most modern of stoves, the ultra in refrigeration. Kitchens number four, the cold kitchen, the hot kitchen, the dish-washing department, and a meat preparation center which is a regular meat shop in every detail. Preparation centers are set aside for vegetables, delicatessen foods, dairy products, meats, fish, baked stuffs, vegetables. Each kind of food has its own unit of refrigeration.
Put Reuben's on your list when you visit New York, go for a drink, for a and we wish we had it ourselves to stow away for the future.
For six years the jam-maker has been experimenting with plums to get what she considered a conserve of perfection. This fall she cooked up the answer. The plums go into the kettle unpeeled, for half a plum's goodness lies in the skin. That's one of her secrets. Another is in the choice of the nuts. Until this year she had used California's walnuts, then someone suggested she try black walnuts instead. “Blackies” went into a batch, and that something which she had been searching for in a plum conserve was achieved. Black walnuts give a rich tang, a wild woodsy taste, like no other nut. The labels had been printed—and read English walnuts—but it's black walnut you'll crunch.
The label is a study in geography. It reads: “Made of Oregon plums, California walnuts and raisins, Florida oranges, Jamaica ginger, and Cuba cane sugar.” But you can eat it anywhere and with almost anything and be pleased that a gracious lady likes spending her leisure in creating a cook's masterpiece. The price for the one-pound jar is 89 cents. snack, for a meal, for a corsage, for a cheesecake, or for a half pound of that glorious smoked sturgeon. It doesn't matter what you go for—but go. No one has been around really until he knows Reuben's.
Food imports come almost daily now from the Continent. News of the month is that the hard Roman cheese so splendid for the grater is back in the stores. Back too are the Italian egg-shaped tomatoes in tins. Perfect for sauces, these tomatoes of almost solid flesh, of low water content, richer in sugar than the tomatoes of the ordinary varieties.
Italy sends the baked figs, each stuffed with an almond, dusted with caraway seeds, packed in two-pound straw baskets as in the days long ago. There are the Moscioni pressed figs and the filberts again, Italy the shipper. Also coming are dried white mushrooms, as fine as any packed in the world. Again Italy sends her fruit cake, the Torino Brand, a flat loaf of fruit and nuts, the fruits, candied citron and orange; the nuts, almonds and cashews; the whole dusted over with powdered sugar blended with clove. A tough number to cut, it's chewy, more confection than cake, the price ＄1.50 for fourteen and one-half ounces at Maison Glass, 15 East 47th Street, New York City.
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