His latest idea is to put his goo things into jars to sell through the stores. The Leemar Trading Company of 25 East 26th Street, New York City, handles the Eastern distribution. First item out is the salad dressing which sells in New York at: Stumpp an Walter, 132 Church Street, Charles an Company, 340 Madison Avenue, Hammacher Schlemmer, 145 East 57th Street, B. Altman&Company, Fifth Avenue and 34th Street; in Brooklyn, Abraham and Straus, 420 Fulton Street. The price for the eight-ounce bottle is around 49 cents.
Bear meat is back for the first time in six years, selling on E. Joseph's game counter in Washington Market. The bear on hand at this writing is from a game farm upstate New York, a young fellow weighing just under 300 pounds. Old toughies tip the scales at 600 pounds, sometimes more.
The last time we are bear was in 1938 at an Indian dinner party. The dishes were prepared in the kitchen of Princess Atlalie Unkalunt, a Cherokee singer of the concert stage, a writer on Indian lore, and a recognized authority on Indian ways with food. The bear steaks, two inches thick, were marinate briefly in herb-fragrant water, tincture of rosemary and thyme and a mere pinch of saffron. After its herb bath, the meat was dried, larded with salt pork, and put to roast, covered with a handful of juniper berries, soft from soaking. A diced yellow turnip was added to the pan along with sliced onion. The steak was baked in a moderate oven for just under an hour.
We prepared one of Joseph's bear steaks by an Alaskan recipe. The steaks were cut thick, well over one and one- half inches, then trimmed. A mixture was made of one cup of flour, one-half tablespoon ginger, a dozen or more crushed cloves, and a pinch of rosemary, all pounded into the meat. After this it was seasoned well on both sides with salt and pepper, then seared in hot fat over a high flame, first one side, then the other. After this the heat was reduced, the pan covered, and the meat slowly cooked 10 to 15 minutes according to how you like your steaks—rare, medium-rare, or well done. That steak was delicious, so tender it could be cut with a fork. It looked very much like beef but had more character in flavor.
Joseph's will sell bear steaks by mail at ＄2.50 a pound, leg roasts ＄2 a pound, plus mailing charge within a radius of 200 miles. For greater distances the order will be sent air express.
Glacéed fruits are scaled to bite size. Miniature dates, figs, and prunes are filled with fruit pastes and packed in bon bon holders like chocolate creams in a box. The baby Calimyrna fig is use for this purpose, the stem left on for a neat little handle, its inside filled with the ground Kodota. Smallest of prunes go into the box stuffed with a paste of dried peach, glacéed, then topped off with an almond. Crème de menthe perfumes the stuffing of the date. Fillings in the other pieces are moistened with brandy, just enough used to point up the fruit's natural flavor. All are honey-sweetened. Each fruit is individually wrapped and sealed in cellophane to keep moist and tender.
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