Lindt Swiss Chocolate returns to America, the first shipment here since before the war. Back in a variety of kinds: semisweet milk, extra bitter, chocolate with marrons, with hazelnuts, with mocha. This is known the world over as the Rolls-Royce of chocolates, made by Lindt and Sprungli in a modernized factory situated on the Lake of Zürich near Kitchberg.
By common consent, Lindt of Berne's Gold Label was recognized in the old years as the supreme achievement in vanilla-flavored eating chocolate. The amalgamation of this firm with Sprungli of Zürich, whose products as a whole were considered by many just a shade finer, brought Europe's two greatest chocolate houses together, and quality reigns!
The secret of the firm's success is in blending many different kinds of cocoa bean to give great variety of flavors, literally a piece for every taste. The goodness of the milk chocolate is credited to the milk and cream used in its making, produced by the herds that graze the Alps in the Bernese Oberland and in the area of Gruyère. It has always been declared by Swiss cheese-makers that part of the indefinable goodness of their cheese can be credited to the grass in these high mountain pastures which provides a milk extra rich—that same indefinable goodness makes a chocolate outstanding.
The packaging of the chocolate is really magnificent. Each piece is individually foiled, four colors used. A narrow white band seals the foil, labeled “Chocolot Lindt” so there can be no mistake. Here is the genuine thing, typical of the great care given to detail.
In New York City, distribution has been made to virtually every fine shop. Hammacher Schlemmer, 145 East 57th Street; Louis Sherry, Fifth Avenue and 59th Street; Maison Glass, 15 East 47th Street; Charles and Company, 340 Madison Avenue; Joseph Victori, 164 Pearl Street; and many more. Also available in delicacy shops in Boston, Hartford, Washington, D. C., Atlanta, Chicago, Minneapolis, Los Angeles, and San Francisco.
Spread butter on the waffle with a lavish hand. Pour on golden syrup of the maple, a jewel-like ambrosia, pale as wheat straw, refined to diamond purity, delicate as a sunbeam. Maple syrup on waffles literally to melt in the mouth. Maple syrup's not cheap. It never will be. So when you buy, be sure it's as good as you can get for your money. One gallon of the 1950 spring crop ＄5.75; ½ gallon ＄3.25; ¼ gallon ＄1.75 F.O.B. Address Sugar Bush, Olean House, Olean, New York. Your money back is the promise if this Isn't as fine a syrup as you've ever tasted.
The Vermont Country Store is doing a smart thing in offering their water-ground gristmill products in a sampler kit. You can choose four of twelve kinds, send ＄1.50, and get a full pound bag of each (4 pounds), postpaid cast of the Mississippi; west, add 50 cents. These whole grains are just that, the grain kernel ground slowly on a cold stone mill to keep the vital germ. That germ, as you know, contains over 90 per cent of the nourishment of the original grain.
Here are the items for your choosing. A sample cereal made of corn and cracked wheat. Cook and cook, the stuff doesn't go gooey; you can actually chew it. Consider the cracked wheat cereal, the whole grain of wheat cracked on Stone, The crushed wheat cereal is for those who want a finer, softer product, and is, by the way, excellent for children. One cereal made exclusively for tots over two is a whole grain of corn and wheat, finely ground. Scotch oatmeal is available in limited quantity and contains the germ of the oats. Wheat meal, sometimes called graham flour, contains the real germ content and makes beautiful bread, by itself or in combination with other whole grains. And of course there's corn meal, the yellow, which contains more nourishment than the white. You know what to do with it—three hundred things! Other items are rye meal, buck-wheat flour, Scotch oatmeal flour, muffin meal, kernel wheat. Is that twelve?
Send your check to The Original Vermont Country Store, Vrest Orton, Proprietor, Weston, Vermont.
Kippered herring is one of the newer members of the ever-growing family of Gorton's Sea Foods, and one every kipper-lover should make it a point to sample. Firm, fat herring are kippered Scotch style, that is, the fish are split and flattened out, lightly salted and oak-smoked to a delicate brown, dried, but not dried out, almost like fresh herring. The filets cook during the smoking so the tender slabs may be used cold from the tin.
The herring is a fish of endless resource and sovereign merit and when suddenly transformed by smoke into the glorious kipper, it's the cook's greatest blessing. She can use herring cold in divers ways. One favorite with the English is to pass kippers with hot boiled potatoes, rye bread and butter, with the clean sharpness of gherkins, and, of course, the bottle of ale or beer. The kippers served hot—baked, broiled, boiled, or poached—blend admirably with eggs. We are especially partial to the herring for a Sunday-in-the-country breakfast, along with a creamy mound of scrambled “hen fruit.”
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