Food for trout is made of a groun mixture of fresh salt-water fish and fresh beef liver. In the very beginning the little shavers are fed on liver alone because of its high vitamin content. Gradually the diet is brought to a half an half mixture.
To insure that “freshly caught wild”flavor, the partners believe food for the fresh should be kept absolutely fresh. A part of the quick-freezing plant is use to freeze the fish chow, which is kept stored around zero. Never any ranci feed for the young trout of Green Spring.
We had a mess for a taste test. Amazing the sweet flavor, the flesh so firm and so tender. Certainly here's a trout socialite of the very first water.
Champagne or a quart bottle of beer or a trio of cokes can be chilled to a tingling in twenty minutes without ice, without the aid of electricity or gas. This trick is accomplished by a new refrigeration process which is a chemical cooling salt. The device consists of a tall, narrow aluminum bucket, seamless, anodized, noncorroding, and a spun aluminum cup for measuring the salt. The salt you buy extra, packed in a waxpaper container; stored away in a dry place, it will keep next to forever. The cost is around 50 cents to cool a quart bottle. That may sound a bit stiff but well worth it, we'd say, when champagne is on short order and there is no ice in the house and thirst is demanding. What's more, this cooler can be put to work at the summer cottage, at camp, on picnics, wherever ice isn't.
It's a two-step process. First pour one cup of the special salt into the aluminum bucket and add one measure of water to the salt. Insert the bottle into the brine and move gently up and down until the salt is dissolved. After that move the bottle frequently for a goo heat exchange between bottle and brine. Allow ten minutes for the first bath. Discard the brine and repeat the process for deep cooling of the bottle. In general the colder the water you use, the colder the final temperature of the bottle. On very hot days use a towel or newspaper around the bucket as an insulator. The new Fahrenheitor aluminum bucket is selling at Lewis and Conger, Sixth Avenue and 45th Street, the price ＄6.50; Fahrenheitor salt is ＄3.50 for twelve shots, enough to cool six bottles of quart size.
Now it's cinnamon toast in one swoosh of the knife! Toast your bread. Smooth over a thin coating of that new cinnamon butter from the Hoenshel firm of Sandusky, Ohio. Now under the broiler with it to bubble and melt.
The Hoenshel firm, famous for their fruit cakes, plum puddings, and brandy hard sauce, have devised this new product to keep the hard sauce base in year-round sale. The spread is made like the hard sauce of creamery butter, granulated sugar, and corn syrup, but instea of brandy for flavoring, cinnamon is added, with a brief touch of vanilla.
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