Twin Trees are packing a tiny shell-pink seed onion in wine vinegar, flavored with wormwood. Altman has the four-ounce jars, 85 cents. What about a little pink onion impressed right in the middle of a deviled egg?
Guava shell halves, pink and pretty, are back in the Hammacher Schlemmer delicacy department, 145 East 57th Street. Fill these with seasoned cream cheese and serve as a salad with a sprinkling of toasted almonds and a thin salad dressing. Wasn't that what we used to do with the rosy pink holders? It's been a long time—with a war between.
The home of the pepper mill family is the Post Mart, a little shop gaining a big reputation, located at 230 East 78th Street, New York City. Here the pepper mills set up business early last fall—and such an array! Mills are made of Cuban teakwood, of Honduras mahogany, of kiln-dried black walnut, of sterling silver, and in numerous styles. All have the same works machine-milled, made of the finest of steel, case-hardened to assure the working parts a long life.
The pepper mill grinds to various degrees of coarseness and fineness by the simple process of an adjustable knob.
Salt mills are made in woods matching the pepper, the two styled for each other as the left shoe to the right. The prices run from ＄3.25 for standard jobs —individual pieces in walnut or mahogany—up to ＄6 for the hand-turned designs of hand-rubbed finish. The sterling silver pepper mills are for you who won't blanch at spending ＄22.50. The sterling salt grinders are ＄18 apiece.
Handsome? Yes, but handsome is as handsome does, and these do dandy. A salt mill we admire is made entirely of wood, no metal to corrode. When dampness clogs other salt receptacles, this grinder with its hard oak grinding ball carries faithfully on.
Tellicherry whole peppercorns, both the white and the black, sell at two and one-third ounces for 39 cents. This pepper is coming now from the Malabar region of the Dutch East Indies. If ordered by mail, the peppercorns are two jars for ＄1, this to cover the postage.
Now anybody anywhere can feast on Maine's famous delicacy, that royal red head the lobster. Chicken lobsters averaging one pound apiece, picked on order from the briny deep and immediately boiled, are packed in a pliofilm container, tucked into wooden barrels, nicely bedded on crushed ice and seaweed, and off to your house. The prices, express prepaid, are ten pounds ＄9.75; fifteen pounds ＄12.75; twenty pounds ＄15.75. If you live west of the Mississippi, add another 75 cents for traveling expenses. Address orders to High Island Lobster Company, Box 39, Newcastle, Maine.
Inlanders who seldom sample lobster in shell shouldn't miss this opportunity for a grand feast. Figure one small lobster serves one. Split, season with salt and freshly ground pepper, dot well with butter, then under the broiler until the lobster is hot and the meat turns golden. Or drop the “chickens” into boiling water, just to heat through. Or pick the meat from the shells to use for salads, for lobster Newberg.
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