Nashville residents have long considered the rounds an ideal Christmas gift for friends in other cities. That's how a famous general in the Orient, a president of the United States, an opera star, and many other V. I. P.'s have foun out about this succulent meat. Out-of-town guests served the treat invariably ask,“How can we buy?”So many have asked, begged, and implored that the maker is offering the rounds by mail order, both cooked and uncooked.
Cooking the rounds isn't a hard job, and the price-saving is considerable. Place the round in a large kettle with enough cold water to cover. Let it stan for 1 hour. Drain and rinse. Tie it in cheesecloth and put in a cooking pot with enough fresh water to cover. A 1 cup of sugar and boil until the meat is done, allowing 15 minutes for each pound of meat. Add just enough water to keep the meat completely covere during the cooking period. When done, remove from the heat and leave the meat in the water until it is cold.
Want to buy one? Sizes run from seven to thirty pounds, cooked ＄1.50 a pound, uncooked 70 cents a pound, express collect. Send your orders to Alex Warner & Sons, 36 City Market, Nashville 3, Tennessee.
Beaten-biscuit queen Mary B. Merritt is coming out with new products. Pastry shells, for one thing, to carry fillings of fruit or gelatin mixtures, fragile, tender, six to a package, 36 cents, selling at R. H. Macy, Broadway at 34th Street. A few minutes of oven-crisping and these taste like the freshly baked.
It was in William Poll's Delicatessen, 1120 Lexington Avenue, that we saw Mrs. Merritt's newest idea, cheese morsels supreme, 56 one-inch squares, packed 28 to a layer, selling for ＄1 a box. These are a rich pastry, blende with aged Cheddar, made snappy with red pepper and a slight flavoring of garlic. Ask for these items in your local delicacy shops, carried wherever Mary Merritt's beaten biscuits are sold, in some 6,000 stores across the continent.
Hail Hayden's Hollandaise, back to cheer up the broccoli, to welcome fat spears of garden-fresh asparagus. It's a sauce with a velvety singing tone for the tongue. Ready to serve as it turns from the jar, it doesn't curdle on heating. Made with butter, fragrant of timothy and alfalfa, made of eggs, so fresh that they say the hens were still cackling when the eggs were broken to beat into the sauce. And lemons fresh from the groves, of course. Butter and eggs are decidedly perishable, so keep the hollandaise in the refrigerator.
Don't throw away the leftover portions. The sauce can be tightly recapped, put back in the refrigerator, and reheated—no waste. Sherry, lemon juice, onion juice, any seasonings can be adde to taste. The six-ounce jar sells for 58 cents at Hammacher Schlemmer, 145 East 57th Street.
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