Bengt Nordquist of the Merchant House of Arvid Nordquist of Stockholm, Sweden, came flying into New York with a suitcase jam-packed with the world-famous Marabou chocolates and sold every last sample to G. F. Heublein and Bro., Inc., who are making deliveries now to leading stores in Manhattan. Early fall the line travels west to Kansas City and Chicago. Never before have the Swedes let the Marabou out of Sweden; they are it themselves. Now in exchange for the needed Yankee dollar the chocolate is coming—a sweet as well known in its field as Orrefors is in glass.
Quite different, these chocolates, from the usual thin-shelled, molded type of the Continent, with the soft, flowy centers. Swedish chocolates, like the Swedes, are sturdy in character. A handsome assortment in the gold box, King Gustav's picture the cover decoration, 18 chocolate varieties. Marzipan is used in numerous combinations running neck and neck with peppermint as the Swedes' most popular flavor. There are fruit-flavored creams, one the gooseberry, its color bright green.
The chocolates are remindful of the old-fashioned chocolate native to American before the European candy-makes invaded the market. The overcoatings rival the Belgian and Dutch types of chocolate—but follow the Swiss at a respectful distance.
On one of our unpredictable market quests around New York City we wandered the length of Pearl Street and into Joseph Victori's at number 164, there to discover “brood of eels” beloved by the Spanish, here out of France. Whether these are baby eels or just any tiny fish, or white bait, perhaps, is but a guess. They look like white threads shiny of olive oil. What to do? Heat with a leaf of bay, a clove of garlic, serve over toast, 69 cents for a tin to provide portions for two. The garniture for this should be fresh parsley briefly fried in deep hot fat. About five seconds in the fat transforms the parsley into shreds crisp as straw, a flavor to roll a Frenchman's eyes in ecstasy.
Coconut slices salt-tined, oven-toasted—that's Cocó-po, the newest snack chip, a Western invention produced by the Spice Islands Company of San Francisco. Strong of coconut flavor. Delicious, delightful, use your own adjectives. The slices, crescent-shaped, are about 2 inches long, ½ inch wide, and thin as a sliver. These are fine to pass as they are with the drinks—milk drinks or alcoholic—or crumbled to sprinkle over a tall frosted cake or a cream pie, Cocó-po can be found at Charles and Company, 340 Madison Avenue, New York City, price 69 cents for the 5-ounce tin, or it may be ordered from the Spice Islands Comapny, 70 Pine Street, San Francisco, California, 85 cents postpaid.
Fancy mixing for zestful tippling goes to your boxed, 8 different items, each one top-drawer of its type, the setup as follows: 2-ounce bottle Angostura bitters, 3-ounce jar pitted cocktail olives, 4-ounce jar imported Holland pearl onions, 7-ounce bottle Rose's West India Lime Juice imported from England, ½ pint Giroux Rock Candy Simple Syrup, 8-ounce jar maraschino cherries, 3 ½-ounce bottle Old House Orange Bitters, and what added zest a few drops give to a cocktail! The orange bitters are made by Schieffelin and Company, importers since 1794, the oldest drug house in America. A professional mixing guide goes along for good measure. Barmart, Inc., 62 West 45th Street, New York City. pack the kit, ＄5 postpaid.
England sends her Malden flaked salt for the salt mills. Each flake averages about 1/8 inch long, thin as a leaf. The 10-ounce boxes looking ever so gifty, 25 cents; add postage for mailing. Bellows and Company, 67 East 52nd Street. New York.
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