Matzoth, the Jewish “bread of affliction,”breaks with tradition and appears in new forms. Newest type is name “manna,”a cracker-like matzoth made to break as no matzoth has ever broken before, scored to divide into nine squares. It tastes as no matzoth has ever tasted before, being littered with poppy seeds, flavored with onion. A happy taste combination to accompany a cocktail, and that's the idea.
The product made by the Manischewitz Brothers factory in Cincinnati is now in test markets throughout the Midwest and for tables both Jewish and Gentile.
It was the Manischewitz firm which as long ago as 1920 started the matzoth on its varied career. The Passover matzoth is but flour and water. The first matzoth variation was a “tasty”variety for year-round use to spread with cheese, to carry a herring. It contained malt, salt, and leavening. Next idea was the egg matzoth, made with fresh eggs, with cider, sweeter and richer than the regular product and sold as a Passover delicacy. Then came a matzoth to vie with the Ritz-type cracker, made cracker size, sprayed with hot coconut oil, and well dusted with salt as it came from the ovens. Tam-Tam is the name, now in national distribution.
People learned about allergies. Doctors put patients on diets. The firm introduced the wholewheat matzoth. Now manna appears. Next along will be a matzoth made with rye flour.
TALK OF CHEESE: First baby Goudas and Edams are coming from Holland. A Port Salut, domestic-made, is selling at R. H. Macy's, Broadway and 34th Street, to the tune of 700 pounds weekly. This is a round, firm-skinned cheese of slightly gelatinous texture. It is not so maidenly and tender as the importe Port Salut we knew before the war, yet in its strength it is a thousand leagues from Rabelaisian Limburger whose flavor it but echoes.
The Marin French Cheese Company of Petaluna, California, makes a Brie superb. Cut into the tender-cruste block, and it empties itself of flowing white cream. It has a sweet way on the tongue with a sharp, particular note that exactly suits our cheese-loving palate. Trade-marked “Rouge et Noir”it sells at B. Altman's, Fifth Avenue an 34th Street, 39 cents for four ounces. There too we found a garlic-flavore Cheddar of spreading consistency packe in a cellophane casing made like a link sausage. No mistaking the garlic an very nice it is on dark bread to enjoy with a glass of cold beer.
Johnnycake meal as the Rhode Islanders like it is made of the native Indian corn of the long slender ear of large smooth kernel of the rich creamy color. Farmer David K. Hoxsie grows such corn to have water-ground smooth as face powder to sell to his neighbors an to B. Altman's grocery, Fifth Avenue and 34th Street. The price is four pounds for 80 cents.
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