Hit the jack pot of all things good—the Jack Pot Beans, a product of Hitching Post Foods, Inc., Savannah, Georgia. These beans are the big, mealy limas, cooked Southern style with brown sugar and cooked almost to the caramelized state; oh, wonderful flavor! Good to heat and eat as they are, or top with link sausage and into the oven to heat until the meat browns. Jack Pot beans keep their shape, are tender and sweet, yet not sticky. They're like no other beans!
This is but one of three new items come to join the Hitching Post Dressing, now a year old, the first product of the firm. Hitching Post Foods is a woman's business, that of Mrs. C. Wesley Frame, who was Rosalind Kress, daughter of the late Claude W. Kress, former president of the five-and-ten-cent store chain. It was two years ago that Mrs. Frame stopped at Hitching Post Inn at Aiken, South Carolina, and marveled at the goodness of the salad dressing. A woman of impulse, she decided to go into business and start with this dressing. She asked the restaurant owner to sell the exclusive recipe rights, and they agreed on a price. Last winter the dressing made its bow in the market. It's a sauce rich of oil, a combination of olive and vegetable, rosy with tomato, zesty with good vinegar, and fragrant of many herbs and spices, accented with garlic. The dressing has enough authority to win favor generally, yet enough subtlety to please those of knowing palate. Good for almost any type of salad, on cabbage, over greens, nice with fruit. Blend with snappy cheese to use as canape spread or stuff it into celery. Add to cottage or cream cheese when preparing a dunk for potato chips and carrot jackstraws. Excellent as a moistener when deviling the eggs. Shrimp takes on a new and lively flavor dipped into this sauce. Brush it over steaks, chops, fish, poultry—then broil for new flavor. Use it sparingly when you season freshly cooked spinach, broccoli, green beans. The 6-ounce bottle is 49 cents.
Slimmers delight in the special Creole vinegar, no oil in this dressing. Good on fresh tomatoes, cucumbers, greens. The spicy vinegar can serve as base for a quickly made French dressing by adding two parts oil. A simple combination of red-wine and cider vinegar with sugar to take off the sharp edge, herbs and spices adding power to the flavor. Pungent, delightful!
Mint syrup is a medium-thick sauce, quite sweet with a tart undertone. It's of moss-green color, made so by the addition of a tablespoon finely chopped fresh mint to each jar. Three ingredients only—vinegar, sugar, herb. Use it with lamb, pork, or veal, as a fine sweetener for tea, hot or cold. Drizzle it over fruit cups and fruit salads. Around 49 cents for the 6-ounce bottle.
B. Altman in New York has the complete line of Hitching Post foods. The salad dressing is available at R.H. Macy, also at Dussourd and Filser, 960 Madison Avenue, George Shaffer's Market, 673 Madison Avenue, and Joseph Victori, 164 Pearl Street. Ask in your own city. There is wide distribution through the Southern states, Ohio, Indiana, Illinois, Montana, Nevada, California.
Twin fruit confections are the Aplets and Cotlets, tasting like Turkish Delight, only a bit more delightful, made in Cashmere, Washington, in the shadow of the towering Cascade Mountains which divide the state north from south. Here lies the Wenatchee Valley with its world-famous apples, with its many soft fruits—cherries, pears, plums, apricots. It's the juice of the apple and juice and pulp of the apricot that the Liberty Orchards Company are using in their candy confections, this plus vast quantities of fine walnut meats. In the Aplets, pure apple juice is cooked with water and sugar. For Cotlets, canned apricots and the sun-dried fruits are used in a puree. The finished square jellied pieces, dusty of sugar, are like Turkish Delight but more vibrant in flavor.
These confections have been sent many times to the White House for the pleasure of our presidents, and some years ago when Prince Edward, future king of England, made a visit to Canada, the officials of the small town where he visited had a de luxe box of these sweets made for him, the box cover embossed with the royal coat of arms.
The candy is selling in New York City at Vendome Table Delicacies, 415 Madison Avenue, Seven Park Avenue Foods, 107 East 34th Street, ＄1.50 for 1 pound, 75 cents the ½ pound.
America's sweetest valentine comes styled by Blum's, seen first in October in the Blum's San Francisco offices, now in the stores. The novelty is a white box shaped like a big envelope, stamped with Blum's little Dutch boy and girl, the postmark reading “Loveland,” deted February fourteenth, and addressed “To my Valentine, heaven, U.S.A.” The box carries one pound of Blum's best chocolate assortment, centered with a red-foiled heart, price around ＄2.50, selling in the Blum shop in lord and Taylor, New York, at I. Magnin in San Francisco and in Beverly Hills.
The gaufrette of France is at home in America, made here for six years, but only this winter going on sale across the country. A medium-sweet little waffle, made thin as gossamer, perfumed of vanilla, crisp as a potato chip.
Baked like any waffle, the gaufrette comes hot from the grid to be cut into halves, each half folded into pie-wedge shape, thinly pointed it is, sharp enough to jab into ice cream, which is one way to serve it. A graceful sweet to pass with a macedoine of fresh fruit, pleasant with tea, a love with hot chocolate.
Pinterest
