The Italian bakers, Antonio Veniero's, 342 East 11th Street, New York, have the imported Torrone Finissimo, an extra fine almond candy which returned for the holiday for the first time since the war. Each half-ounce piece is wrapped in waxed paper, individually boxed, eighteen boxes to a packet—the price ＄1.25.
Olives come from everywhere, Italy, Tunisia, Portugal. And Portugal is sending the antipasto packed in a spicy sauce, packed in tin, and hand-packed, every little piece of pickle, sardine, tuna fish, olive, onion, carrot, cauliflower, and pimiento arranged with exacting precision. Portugal sends the sardines boneless and skinless laved in pure olive oil. Never been a prettier pack of anchovies than the one here from Italy, hand laid in layers, the rolled anchovies alternating with layers of the flat.
Again the peperoncini in vinegar, these the little hot peppers which the Italians like with boiled beef. They arrive in 100-pound barrels, to be repacked here into jars. An item new to us is tuna confagiolini or tuna fish with string beans put up in olive oil, made in California, styled for Italians, who use it in salad.
Twelve tons of the Tjoklat brand Holland Swiss chocolate, the first to arrive since 1939, imported by I. Kosloff and Sons, Inc. has been distributed to stores around New York City. The chocolate is from the Holland Swiss factory of Amsterdam of which W. C. Sickeze, the well-known European economist, is board chairman.
Short materials in Holland limit the shipment to the bittersweet only, but as conditions permit, other flavors will follow, including milk, orange and coffee. The chocolates are made by a combination process of Swiss and Dutch. The result is a chocolate technically a fondant, very smooth, a type we much prefer to the dry and gritty chocolate in which the cocoa butter or fatty element is reduced to a minimum. The Swiss Holland bars have a fresh taste, a melting warm brown flavor leaving a bitter-sweet edge on the tongue.
With the bars come the Camée pastilles made of the same chocolate but made in thin oval and round pieces molded with cameo figures. These will sell for ＄1.75 to ＄2 a pound. The bars are 15 cents apiece. Both the bars and pastilles are carried by following stores: Charles and Company, 340 Madison Avenue; Hildebrand's, 1371 Sixth Avenue; Maison Glass, 15 East 47th Street; Greyhound Fruit Shop, 254 West 34th Street; Alice Marks, 9 West 57th Street; Colonial Nut Shop, 63 East 59th Street; Everfresh Nut Shop, 37 Seventh Avenue, all of New York City, and Ecklebe and Guyer, 1 DeKalb Avenue, Brooklyn, New York.
There's a woman who wishes to remain anonymous because of her husband's position who amuses herself summers in making a small income by selling jellies and jams and rich, rich conserves. Some years she has several items in her line, but this winter she has but one, due to the shortness of sugar—this a plum conserve. B. Altman's, 34th Street and Fifth Avenue, New York, have her entire output.
Pinterest
