The Petit Beurre is similar to the Marie, dry, crisp, long-baked, warm on the tongue, but of oblong cut, and a little less tender. These two wafers serve as the calling cards for the Verdake Company, bearing the name of the maker and the address Zaandam, Holland, right on their top sides, selling at Charles and Company, 340 Madison Avenue. About 12 dozen wafers to a box, the price $2.20 for the Petit Beurres, $1.95 for the Maries.
Café Noir, a third member of the line, is somewhat similar to the Marie, oblong in shape, then frosted with a thick, smooth icing, coffee- and cream-flavored. A sturdy sweet, no frills other than the smooth, shiny frosting.
Little charmers are the chocolate “wafels,” these a waffle-like stuff in finger lengths, sandwiched with a soft creamy chocolate filling. Not the least heavy, yet supplying that little fillip of sweetness one likes with fresh or stewed fruit. The cookies are scheduled for national distribution by autumn.
Something new is being done with the Lebkuchen batter. It is baked in thin sheets, then two of these are layered with strawberry jam, topped with strawberry icing, and cut into stamp-sized sandwiches, moist and spicy, demanding a best cup of tea. The 1-pound box sells for around $1.65, makers the Selka Cookie Company, St. Louis. In New York City at Vendome Table Delicacies, 415 Madison Avenue; in Newark, New Jersey, I. Bamberger, and in Brooklyn, Ecklebe and Guyer, 1 DeKalb Avenue.
Selling on sight those cocktail “bitz” and “sticks” packed by Zed, vacuum-sealed jars insuring their freshness. Some are tangy of cheese, one offers a taste combination of celery and onion. There are corn sticks, soy sticks, and sticks of tomato. Pretzel Bitz are salty and crisp and Ittay Bitz are tanged sharply of Cheddar. Selling nationwide ask at your favorite delicatessen counter. In New York City, Shaffer's, 673 Madison Avenue, have the sticks and Bitz, 9-ounce jars for 75 cents.
Passion isn't what you think; it's a fruit sensation announced for American kitchens by the Office of the Australiar Government Trade Commissioner. The grand passion—a plump semitropical fruit with a tough purple skin—is filled with soft pulp, golden yellow, speckled with dark pips, the juice flower-like in fragrance and flavor.
Australia sends her glamour fruit in nectar form. It comes styled for drink-mixing, or to flavor ice cream, jellies, pies, cakes and puddings. Try a dash over a fruit compote, over a fruit salad, in fruit punch.
The flavor of the passion fruit is as beloved in Australia as chocolate is here. It's the most popular drink of the Australian drugstore. It is offered in restaurants, sold bottled at the grocer's, sold fresh in fruit marts. On the cook's shelf the bottle of passion fruit towers side by side with vanilla extract. It's the drink served at afternoon tennis. A bottle of passion fruit beverage goes along in the lunchbox for the school crowd It's used in Australian bars, a natural with gin, a soul mate to rum. A cocktail folder accompanying the bottle intrigues with recipes for a Grand Passion, a Jackaroo, a Waltzing Matilda!
Australia cultivates the passion fruit scientifically and with outstanding success. Thousands of acres around Mangrove Mountain, fifty miles out of Sydney, are given to growing the vine. Also in the Northern Rivers districts of New South Wales, where are fruit can bask in the sun who no danger of frost. It was twenty-one years ago that Norman Meyers started bottling this juice in his mother's kitchen. Today his firm is the largest bottler of passion juice on the Island, the all-modern plant located in Mosman, a suburb of Sydney, boasting stainless-steel equipment.
The juice had mighty appeal for GI's posted in Australia during the war. That gave Norman Meyers his idea for introducing the juice in the States. Last winter he visited New York to take notes on our drinking. Like all Australians he was convinced we have no soft drink to compare with the passion nectar, no flavour for our cooking that can match this flower-like fruit which Australians consider ambrosia for the angles. Arrangements were made with Perry H. Chipurnoi, Inc., New York, to import the product, and now comes the first shipment. Among New York stores handling the nectar are: B. Altman, Maison Glass, 15 East 47th Street, and numerous Gristede stores. Locser's have it in Brooklyn, Thomas Fluke in Philadelphia, Hudson's in Detroit, Kauffman's in Pittsburgh, and Davison-Paxon in Atlanta.
English marmalades find their way back to New York. In the B. Altman grocery, Fifth Avenue and 34th Street are a trio of these, Tickler's Nell Swyn, Robertson's Golden Shred, and Keeler's in stone jars, the latter made here but by the English firm's formula. Frank Cooper's Oxford Seville Marmalade is newly arrived, selling at Charles and Company, 340 Madison Avenue, the pound jar 89 cents.
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