The label reads “packed in cottonsee oil” but not more than a tablespoonful, just enough to give the oysters an oillaved, gleaming appearance. Serve them as a dinner appetizer, or as a quick bite with drinks to toothpick from the tin.
“Espy's Own” is the brand name, a name you should know, one famous in the oyster world of the Northwest. H. A. Espy, the packer, inherited the business started by his father in 1854. Today the Espys' oyster farms cover 1,500 acres, the oysters selling fresh to West Coast canneries. The smoked pack is a new venture styled for club service and retailing through stores. The oysters are hand-opened, hand-cleaned, then the meat smoked, each oyster cut into six to eight hunks, then packed into tins. It's the sweetest smoked oyster we ever have tasted, and New York merchants agree.
Here are a few of the many places handling the item: Maison Glass, 15 East 47th Street, Vendome Table Delicacies, 415 Madison Avenue, H. Hicks and Sons, 660 Fifth Avenue, and the department store groceries of R. H. Macy & Co., Gimbel, and John Wanamaker. In Chicago you'll find them at Marshall Field, in Winston-Salem, North Carolina at the Arden Farm Store. The five-and-one-half-ounce tin sells around 95 cents.
Leterman-Glass, 30 Rockefeller Plaza, New York, distributors of the product, report that some of the finest clubs in the country, New York's Union League, for example, are serving the treat.
The biggest bud of the garden worl you can pick from a can. It was in downtown New York at the King an Company store, 49 Nassau Street, that we purchased a tin of two tenderhearte artichokes, their total weight just over one pound. Medium-sized these buds, of natural green color, cooked just tender in water tanged with herb vinegar. Split the buds to make salads for four; left whole they provide servings for two. Reheat in the water in which they are packed. With the fresh artichokes costing around 15 to 19 cents apiece, this pair, ready to eat, every leaf sweet an fleshy, seems gently priced at 59 cents.
Hash starting at scratch can be a peck of trouble to make, nothing to undertake in a hurry. Better turn it from the can ready to heat and straight to the table. Team it with shirred eggs or fol it into an omelette or make it into a puff, a loaf, or hashburgers. A gourmet chef at your elbow tells how to do it.
The hash we refer to is a de luxe variety labeled Art's Brand, and no less an artist than GOURMET's chef, Louis P. DeGouy, developed the formula. It's a hash 60 per cent corned beef, 30 per cent potato. The meat is chopped into small, even pieces, no unexpected hunks. The potato is finely diced, each ingredient cut separately, then mixed, and so carefully! Seasoning is added—salt, pepper, and herbs. The hash is neither watery nor dry, which is exactly how a hash should be.
Pinterest
