Celebrate! The first postwar shipment of Huntley and Palmer biscuits of London are in the shops of the nation. The line includes Petit Beurre, the popular tea sweets, Betterwheat, the wholewheat sweet biscuit, delicate, nourishing, and arrowroot styled for the children, often the first biscuit tasted by English infants. There is the Golden Puff, so fragile and flaky, ideal for à la King treatment or as a base for hors d'oeuvre, the ginger nut, the biscuit served with your tea on Atlantic liners.
Cheese trays will be in their glory again with the water biscuit's return. Remember the Huntley and Palmer short-cake, a sweet to serve with ice cream, with a compote of fresh fruits? Marie and Osborne, that slightly sweet biscuit, is imported to accompany the milk mug, to serve with soft cheeses. The importers of this English line are Heublein Sales Company of New York City, Meyer an Lange the distributors for the New York area. S. S. Pierce and Company of Boston handle the biscuit for New England. Thomas E. Fluke of Philadelphia has the Middle Atlantic states and in the Mid-west it's John H. Lindeman and Company of Chicago. Julliard Fancy Foods Company of San Francisco are distributors through northern California; Ostroff Trading Company, headquarters Los Angeles, through the southern part.
Manhattan retailers stocking the biscuits are B. Altman and Company, 34th Street and Fifth Avenue, Charles an Company, 340 Madison Avenue, an Maison Glass, 15 East 47th Street. They retail slightly over prewar prices.
There is nationality in eating chocolate as much as in cheese. The type preferred in each country differs more or less from that of its neighbors. But of all the world's chocolates, Lindt of Berne's Gold Label, vanilla-flavored, semisweet, is, by common consent, the best eating. B. Altman has received a shipment of this, also of the bittersweet and the very bitter. The 6½-ounce semi-sweet bar is 79 cents, 1 1/3-ounce size 19 cents, the 6 ½-ounce sweet 79 cents, 3-ounce sweet 45 cents, 3 ounces extra bitter 45 cents. Outside a fifty-mile radius of New York City, add the postage, please, if ordering by mail.
Maybe our palate has a poor memory but in general it seems that the importe chocolate coming since the war has shown a decline in quality. Some are too gritty, some are sickly sweet, others too flavored. It's a delight to find this Swiss sweet holding its place in the sun.
Cocktail eggs get the nod at West Coast parties. Eggs are twice candled, then given a hypodermic injection of eight kinds of spices along with butter flavoring and salt. Boiling next, after that shelling, then into a pickle of vinegar, sugar, and spices. After marinating, the eggs are colored with vegetable dyes before packing in pint jars in a spicy curing solution, which can be used as a base for a salad dressing.
On the East Coast Mr. and Mrs. Burton E. Moore, Junior, of South Coventry, Connecticut, present a similar idea, spicing eggs to sell in Hartford an New York shops. They are preparing the eggs according to a recipe that be longed to Mr. Moore's great-grandmother, taken from her 1846 cookbook.
Country-fresh eggs are used, these hard-cooked, then shelled and “put down” in cider vinegar seasoned with spices. After pickling, the eggs, which turn to a mahogany hue, are brine-packed in glass jars. They look very like the hundred-year-old eggs the Chinese serve as rare treats on festive occasions. But the brown is only skin-deep, underneath the white is creamy-toned, the yolk its usual golden self. The eggs may be used in salads, sliced on toast fingers to pass as a canapé, chopped and mixe with mayonnaise as a sandwich filling. We like these eggs cut in half, the halves quartered to place on an horsd'oeuvre tray.
Remember the eggs your grandmother pickled in beet juice to serve with cold meats? Pretty things, the color of wine, the centers golden. These Connecticut eggs are not nearly so handsome but in the eating, superior. Like other pickled products the eggs keep well without refrigeration, even after opening. Two stores handling spiced eggs are Charles and Company, 340 Madison Avenue, and Hammacher Schlemmer, 145 East 57th Street, New York.
Fresh meat is “flying” to England, the service initiated by Charles and Company, 340 Madison Avenue, who are airexpressing steaks, roasts, chops, an chickens in a dry-ice-cooled, fiber-glass-lined, insulated zipper bag. The store makes delivery to the air field but the receiver must meet the plane personally to accept the meat on its arrival in London. If he wishes, he may remove the meat from the case and air-express the carrier back to the store at a cost of ＄2.34, the bag to be used for future refills. The airline notifies the store when the bag returns; the store picks it up and holds it ready for the next order. The service is expensive but to those who haven't had a treat of good re meat for months on end the price doesn't matter—if there is money in the pocket. One order we checked consisted of two whopper steaks, five pounds each, an twelve loin lamb chops—the complete shipping and handling price, including cost of bag ＄10, was ＄47.50. The bag itself weighed well over a pound, the air express cost for bag and meat was ＄1.17 a pound, and there was a ＄2 handling charge.
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