New York has a precooked turkey roll built for two, bringing along its own gravy gratis. The name is Marty Snyder's Boneless Turkey Roll, the meat cut into large pieces, seasoned, sewed into a casing of turkey skin, and roasted. Choice here: Some rolls are all-white meat for the white-meat lovers, or all-dark for the drumstick fans. If a house is divided, use then the dark and light meat in combination. The gravy is a concentrate made of turkey giblets and pure turkey stock blended with seasonings and condiments. Sufficient gravy for the portions is packaged in a transparent envelope, requires only diluting and heating.
The units range from 1 pound to 6, made of the best meat taken from 27-pound birds. The dark units are of second joints only, the white unit is made entirely of the breast. Sold in New York at Vendome Table Delicacies, 415 Madison Avenue; Charles and Company, 340 Madison Avenue; R. H. Macy. All-white meat sells around ＄3.50 a pound, all-dark meat around ＄2.25, and the mixed around ＄2.35.
This year turkey broilers will be taking their bow on summer menus. The turkeys are the new, small Beltville white, the breed developed by the government. The birds are tailored for market by Rex Farm, Altura, Minnesota. During the past winter, these broilers, averaging 4 to 6 pounds, sold in the markets around Minneapolis. Distribution now is being extended to Chicago and the East. The turkey can he split for broiling or roasted whole—one just right for two.
The chemical capon is the newest development in the poultry industry. These are hormonized birds, synthetically caponized by the insertion of a hormone pellet under the skin of the neck, a trick that adds fat, enhances flavor, and increases tenderness. The chemical-capon development is still in its infancy but growing rapidly in response to favorable consumer reaction. In some areas these hormonized capons set the market price and are so popular that other poultry often sells at a discount. Poultrymen predict that very soon the hormonized chickens will have nation-wide distribution.
Sophisticated refreshment to accompany a cocktail is a smoked rainbow trout, its brown-tinged flesh flaked from the golden skin and laid on buttered bread fingers. These trout may be ordered direct from Idaho's mountain springs, A special sample offer provides two beauties, each 1 foot long, price ＄4.25, shipped prepaid. Send your check to Earl Hardy. 809 Vista, Boise, Idaho.
The Goudu-makers of Holland have produce a new product and much against the tradition of their order, taken a few liberties with their famous flat loaf. A cheese spread is the item, made especially for the American market. It is a processed cheese made of whole milk in an oblong 3 I/2-ounce block, foil-wrapped and cartoned like a bar of nougat, selling for around 29 to 35 cents. Aged Gouda forms the base of the spread, giving the half-sweet, half-nutlike flavor. Taste the cheese, be your own judge; taste it on Melba toast and notice how easily it spreads, soft as sweet butter.
The spread is a product of the thirty-year-old cooperative organization De Producent, which handles virtually all the products of the cattle farmers of south Holland and Utrecht. The oldest and a most important department of this vast organization is the Farmer's Cheese division. No fewer than 620 farmer members deliver their homemade cheese to the organization's warehouses. It is this Farmer's Cheese especially that has established Holland's reputation in cheese-making. With the greatest care, the well-known flat, round cheeses are matured in the warehouses until they have reached the proper age for the particular flavor desired by the buyers. It was Ernest Hirsch, who had once represented De Producent in Europe, who urged the making of the Gouda spread for America. The cheese-makers hesitated to do anything new with the age-old favorite, but tests were run, and the product so pleased them, they decided to put out the new spread, which has had ready acceptance in the New York market. Producer, as it is trade-marked, sells in the city at Gimbel's; Bloomingdale's; the Gristede Stores; Charles and Company, 340 Madison Avenue: London Terrace Food Market; and at L Bamberger's, Newark. In other cities, too: Chicago, St. Louis, San Francisco, Pittsburgh, Washington, and Philadelphia. Ask in your local delicacy stores.
Cherubs came in with the New Year, came in from Holland, these toasted cheese wafers made of Edam and Gouda, 95 per cent cheese, 2 per cent flour, just enough to hold them together. They are crisp little wafers, shaped Eke a lady's finger but of midget dimensions. Snappy of cheese, light as a feather, over a hundred in the 4-ounce tin, selling at B. Altman's in New York City, price 85 cents.
All the way from Texas, a dashing red-and-yellow box packed with a pound of pralines made in sunny San Antonio. The pralines. 15 in our package, each measuring 2 ½ inches across, are jam-packed with nuts, the average count 8 to 9 pecan halves to a patty. The nuts give the flavor, the candy is just sweetness, but pleasant eating chewed in company with the crisp nuts. The price is ＄1.50 for the box, plus 25 cents postage. Each praline is individually wrapped, not one broken specimen in our sampling—yet a patty moist and tender. Order from Sanchez Candies, 1119 West Martin. San Antonio, Texas.
Philadelphia-famed snapper soup, done in the traditional manner with a base of one hundred per cent turtle meat, has been put into cans. It comes well laced with sherry, fragrant of spices, thick with a puree of many fresh vegetables, including carrots, tomatoes, onions, celery cabbage, and Limas.
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