And say, did you ever eat a squab turkey? Neither did we until this summer. It's some experience. The squabs come from the same turkey farm and are especially bred and finished for the table at eight weeks. The babies weigh only 1 ½ pounds each, after they are drawn and head, feet, wings, and skin removed. These gourmet platter pieces are frozen to arrive at your door ready for the oven. A brace (two birds) serves four, and they sell by the brace only, price ＄5.50.
Address your orders to Mrs. Agnes Hose, Shagroy Farm, Millerton, New York. Prices as listed include shipping charges.
A fruit and nut bread is sent to market, can-packed, by Horlamus Food Products of Miami, Florida. This firm—remember?—is the maker of that allergy bread 100 per cent rye, also can-packed, which was praised in a previous issue. This new product, however, hasn't a thing to do with an allergy, it's for good eating only. The bread is made of whole wheat and wheat flour with milk and eggs, sweetened with cane sugar, made fruity with tender currants and raisins, made crunchy with pecans. It's a moist loaf of the steamed type, light and of good flavor. A neat slicer. Very pretty these leaf-thin rings for the afternoon sweet sandwich. The bread is handled by Maison Glass, 15 East 47th Street, the twelve-ounce loaf 75 cents. Or it can be ordered direct, six tins at a time, from the Horlamus kitchen.
Five O'clock is a new cocktail cheese spread that tastes just like itself, no resemblance whatever to other cheese spreads on the market. This is no lunch box filler for a sandwich; it's not for tea-time. As its name implies, it's for the five o'clock hour, when there is a cock-tail in hand. It's a spread with a vinegar twang. Cheddar cheese is its backbone, blended with tomato purée, a slight addition of oil, then the high notes in spice. The product sells by mail for ＄1.25 a jar, postpaid. Address your order to Gourmet Kitchens, 903 South Charles Street, Baltimore, Maryland. In New York City the newcomer is handled by Bellows', 67 East 52nd Street, and B. Altman & Company, Fifth Avenue and 34th Street.
Tato-Bit puffs are weazened chips that, dropped into hot fat, spread and stretch, turning a delicate brown, curling in the fat. Out to drain quickly on absorbent paper; dust well with salt. The chips may be served as a dunking piece in cottage cheese blended with chives. Good with a cocktail, either the spirited kind or the faithful tomato. Tato-Bit puffs sell at B. Altman and Company, Fifth Avenue at 34th, a bag to serve four, 29 cents. Look for the chip in Chicago, that's the home base, Kracketts Company the makers.
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