Want Chef DeGouy to step into your kitchen and supervise the preparation? Then ask your merchant for the set of five recipes prepared on file cards to give away with your purchase.
Here's one of the DeGouy specials; like the others, this has a soupçon of French in its seasoning; you'll taste the difference. Chef DeGouy uses four individual shirred egg dishes to turn out a picture platter. Each dish is grease thoroughly with bacon drippings, then one-fourth of the tin of Art's Corne Beef Hash is placed in each, a hollow is made in the center, large enough to hold two eggs. Be careful not to break the yolks as you slide them into place. Season to taste with pepper and salt an a dash of paprika, and bake in a moderate oven 350° F. for fifteen minutes. Here we are! How do we look? Goo job eh? Serve us immediately.
Art's hash is selling at Charles an Company, 340 Madison Avenue, the twenty-ounce tin 59 cents.
Clem Castleberry of Augusta, Georgia, is sending his famous Southern sauces and condiments to New York City for the first time. These tongue- tingling numbers are well known throughout Georgia and in other southern states. Five are in the set, a steak and meat spiker, a lively Worcestershire, a barbecue number, a soy sauce, and a sauce for sea foods and sea foo cocktails. The sauce family is package in six-ounce bottles, boxed to sell as a unit, the price ＄1.19 at B. Altman's grocery, Fifth Avenue at 34th. A sweet vegetable relish is a sixth item, this selling separately, the twelve-ounce jar 29 cents. A garden medley it is of red an green tomatoes, cabbage, onions, cauliflower, put up in vinegar and spices but not too spicy; a relish of crisp texture.
The barbecue sauce is the hot number and exceptionally fine. This is the sauce Clem's father invented when he started out as a youngster selling barbecued pork on the streets of Augusta. The ingredients are tomato purée, soy sauce, hot pepper sauce, mustard, Worcestershire sauce, and tongue-nipping spices.
That sea food cocktail sauce will zoom up flavor when dashed on frie shrimp. It weds happily with any cocktail made of sea foods and is marvelous for flavoring fish gumbo and chowders.
Steak sauce is a combination of tomato purée with apples, lemons, raisins, soy sauce, orange marmalade, prepare mustard, and spices, each added by an exacting hand for perfect harmony. First taste, it surprises, then burns. The taste lingers on the palate ever so pleasantly.
Guess what's in the chop suey sauce —soy sauce, of course, and vinegar with a wee touch of salt. Later when supplies are available, the Castleberry Company plans to introduce a line of Georgia specialties, the first to be Georgia hash, the second the state's famous Brunswick stew.
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