The firm makes three kinds of halvah: vanilla, chocolate, and a mae kind of the two flavors combined. They also make 4 ½-ounce halvah bars, chocolate-covered, and now comes the new vacuum pack which will be selling in delicacy scores across the country. Or you can get three tins, one of each kind, for ＄1.39 postpaid direct from the factory, 47 Varick Avenue, Brooklyn 6, New York.
A jubilee year for the Cheddars. Every week comes word of another old Cheddar ready for the knife after long months of curing. One we can recommend highly is a two-year-old, full-cream Specimen, made early in October of 1947, while the cows were still grazing green pastures. Ever since, this cheese has been slowly aging at temperatures under forty degrees to bring out the fullness of flavor, the close, firm body, the rich quality inherent in the finest Cheddars but never, never found in those cured in a hurry. This is a cheese of quality, not a great vintage cheese, yet sound and promising complete appetite satisfaction. A cheese for grownups, not for callow youth who find flavor in a pasteurized cheese food. And not for those who shrink from a streak ofue mold. The cheese has a faint mustiness which yells loudly for beer. And the beer calls back for a bit more cheese—one delicious cycle. But taste it yourself, three pounds ＄3.73, postpaid anywhere in the United States. Address Oneida Dairy Products, 110 South Warren Street. Syracuse 2. New York.
The same company has a New York sage cheese, the traditional fancy cheese of past generations when New York was America's first dairy land. A sharp yellow cheese whose bright green bits of sage combine perfectly, a cheese more soft and moist than the usual aged Cheddars. In our sampling box was a third wedge of what Oneida terms its Special Cure, an accurate reproduction of the ancient and lamented country-siore cheese, virtually disappeared from the land. Homesick oldsters will brighten when they taste it. saying. “My goodness, where's that from? That's what cheese was like when I was a boy.” It's a cheese that will come when called and can keep up its own end in any conversation. If GOURMET followers arc nor too dainty for this, then write to R. N. Wright of the Oneida Dairy Products for further details. You might like to place a regular order for a pound or two to be sent along each month. After a sampling, of course. The price is ＄3.69 for 3 pounds of sage or Special Cure, postpaid in the United States. Or, for ＄1, a pound of sage will be added to a package of Cheddar or Special Cure.
California's famous Caesar salad takes its name from its dressing. Now the dressing has been put into bottles so anyone anywhere can serve this creation with all its elegant flavor—without the ritual in making. Louis Milani Foods, Inc., have captured the Caesar taste for a new dressing which includes all the correct ingredients, anchovies.eu cheese, everything except one coddled egg, please. You add the one-minute egg, a little last touch of perfection, just as the dressing is served in Restaurant Row, La Cienega Boulevard, in Los Angeles. [But neither are you wrong if you break the raw egg in. YE ED.] Have the chilled greens in the bowl, broken lettuce, prefery romaine, in goes the egg, then the dressing, now toss. Dip the croutons in a small amount of dressing, add to the salad, toss again, and serve immediately. It's as simple as that!
For an extra zip to the flavor, add grated Parmesan cheese. If you can't get Milani's Caesar Dressing in your local store, order direct by mail. The 6-ounce bottle is 50 cents. Postage is prepaid on orders totaling ＄2 or more. Address Louis Milani Foods, Inc., Dept, 101, 6058 South Walker Avenue, May wood, California.
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