The 12-ounce oval tin of Gorton's Kippers yields six to seven fat filets sufficient for three servings. The smoked flavor, though delicate, must be taken in modest amounts for the greatest pleasure—two filets a portion is enough. Baked kippered herring is one of our favorites, a supper dish guaranteed to give that contented look.
Ask in your local grocery for Gorton's Kippered Herring in the 12-ounce oval tin. Send the label, or any Gorton product label, and ask for “105 Deep Sea Recipes” from Gorton Pew Fisheries. Gloucester, Massachusetts.
The fresh lychee of the Orient is selling by mail, for the first time available to the American public, a rare and luscious surprise. This fruit so highly esteemed by the Chinese is too fragile for import and heretofore hits come only in the dried state, the so-called lychee nut of the thin, brittle brown shell, the center like a soft prune, with a hard black stone.
The fresh lychee is quite a different treat, one of the most delicious morsels one can conceive when in a perfectly ripe state. Its color, size, and form are like a large red strawberry's, the thin, tough outer skin can be slipped off between thumb and finger just before eating. A fruit high in sugar, cool-tasting, with a delightful, slightly acid tang. In a word, unique.
The fresh lychee must be cared for like any semiperishable fruit. It is picked tree-ripened and shipped parcel post special delivery to arrive still wearing its strawberry blush, which is held several days before the skin starts to brown. The fruit will keep nicely in the refrigerator for two to three weeks. It grows in clusters on the limb tips of evergreen trees that may reach the height of forty feet, trees indigenous to southeastern China where the climate is very much like that of central and southern Florida. It is only recently that lychee orchards are being started in this country, and the harvest so far is limited. Previously, the small quantity of fruit available has gone to the Chinese in northern cities. Now for the first time, the fruit is offered to the general public in June only. The price postpaid is ＄2.95 for the 1-pound box. Address Eddie Ash's Homestead Groves, Dept. G, Box 868, Goulds, Florida.
Here on my desk is a pale green bag of coarsely woven material with an over-all sea-life design—lobsters, crabs, oysters, fish. Untie the heavy white cord, see whit's inside. Neatly packed are a dozen small tins of fancy sea foods; three tins of Chinook red salmon, two tins of kippered sturgeon, two tins of smoked oyster spread, two tins of smoked whole Oysters, three tins of Albacore tuna. Every last item is a quality product styled for a gourmet's pleasure.
The sampling bag costs ＄5.50, or you can order the items separately by the dozen, these, too, coming in the sea-bag package. One dozen 3 ½-ounce tins of the whole oysters, ＄7.50. Succulent, render, medium-sized oysters from the Pacific, smoked with applewood, a most subtle, elusive flavor. The oysters in the spread are smoked in the same manner, a dozen 3 ½-ounce tins ＄6. One dozen 3 ¼-ounce tins of kippered sturgeon ＄6.50; fancy Chinook salmon ＄4.50; Albacore tuna, white and delicate meat, ＄4. Address orders to North Star, Inc., 1001 Westlake Avenue North, Seattle, Washington.
A little pot of strawberry preserves, made by a recipe of long ago, comes from Frances Hall Perrins of Westford, Massachusetts. Done as grandma did them, pound for pound of strawberries and sugar, the berries, which keep shapely right through the cooking, are jarred in their own rich syrup. Very fine going with the hot biscuits.
The blue-gray jam pot is hand-fashioned of the same New England stone-ware used in the old years and decorated in the same manner with a hand-painted blue-glaze strawberry cluster under a white dip. The price for the 10-ouoce jar with the stoneware pot is ＄3.25 east of the Mississippi, ＄3.50 west. Four 10-ounce jars without the pot, east of the Mississippi ＄4.50, ＄4.75 west.
Down in the heart of the New Jersey blueberry country, three miles out of Pemberton, lives Elizabeth Daumont, maker of the best blueberry preserves we ever loaded on a biscuit. The Daumoms have twelve acres of cultivated blues which they sell in see-through window boxes, shipping in season by air to Chicago and Detroit. Berries that are boxed to go flying must be dry when they're picked. Its the early-morning, dew-wet fruit that goes into Elizabeth's preserve pots, into her freezer. Berries are frozen by the gallon, and the jam is made almost to order.
A wonderful preserve, the berries plump and tender, a spread with real fragrance and the fresh berry taste. Blue Acres Farm has all the latest wrinkles for growing blueberries superior. There are overhead irrigation, air spraying, bees imported at blossomtime for pollination. In New York, the preserve sells at Dupin's, 312 East 72nd Street, and at Frozen Food Fate, 35 West 8th Street, the price 60 cents for a 10-ounce jar, or 3 jars ＄1.75, plus 25 cents mailing charge for 1 jar or 3.
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