Liquid spice and herb flavors are a new idea being introduced in the East by Nandor Szasz, a Hungarian-American engineer and chemist. Now, drop by drop, you can add ginger to cooky batter, cinnamon to sauce, black pepper to stew, sweet Marjoram to stuffing. Dash a splash of thyme into the stewed tomatoes. A measured splash, that is, as each flavoring bottle is closed with a presented cork equipment with a dropper, a screw top over all. Remove top and shake out the contents, one drop at a time.
These fluid flavorings are prepared on the same principle as any extract; that is, the essential oils from the various spices and herbs are combined with alcohol and water to give a concentrated essence. A point favoring herbs in extracts is that time cannot dull the vibrant flavor held in the alcohol base. Dried herbs and ground spices, as you know, lose their essential oils by evaporation over the months. Another virtue to chalk up for oils in solution is that, being already extracted, they can impart their flavor immediately.
We like this drop method especially when seasoning with herbs, finding it easier to use and more accurate than adding dried leaves by pinches. But when it comes to using spearmint, vanilla, almond, and orange extracts in recipes calling for flavors by spoon measures, the drop method seems more bother than the open bottle.
The herb-set assortment has garlic, tarragon, thyme, mint, marjoram, and rosemary, the six racked in a stationary lazy susan-type of holder of green plastic material, price ＄2.50. The spice holder is brown, the kinds: cinnamon, nutmeg, ginger, allspice, anise, and celery, too, though hardly a spice. The new set is named “Sperb,” the idea being that these extracts flavor dishes superbly, as well as combining spice and herb. Selling at Lewis & Conger, Sixth Avenue at 45th Street, Vendome, 415 Madison Avenue; Charles & Company, 340 Madison Avenue, and Stumpp and Walter, 132 Church Street, New York.
If you like a crisp, rather brittle candy with a homemade taste, rich of butter, Almond Perfection will please to the last crumb. The brittle, or call it a roca, is thick with toasted almonds, or it may be made with hazelnuts. The candy is enveloped with a thin coating of bitter-sweet chocolate, then thickly dusted with finely ground nut crumbs. So very crisp, yet tender enough to bite without breaking a tooth. The pieces average about 1 ½ inches across. Some are oblong, some square, each piece individually wrapped in wax paper, about 27 in a pound carton which is attractively covered in a pastel metallic paper. Made only to order, selling by mail for ＄2.25 a pound. Address Ina Shallenberger, Harrods Creek, Kentucky.
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