Literally oceans of juice are packed now for the table, and more and more of it frozen. New is a concentrated frozen orange juice, packed for Crosse and Blackwell, the 30-cent tin making 1 ½ pints of juice or servings for six. The contents average the juice from twelve oranges. Our Listers gave it the blindfold test and couldn't tell frozen from fresh.
Another new frozen orange juice is the thaw-it, pour-it kind, meaning natural, single strength. This is made by Freshline and is doing exceedingly well at R. H. Macy in New York City, selling for 21 cents the 12-ounce tin. And it's a lip-smacker—no canned taste.
Frozen tangerine juice comes wearing the Minute Maid name. The juice is extracted, concentrated, then frozen by the same vacuum process pioneered by Minute Maid for orange juice.
Word comes that Puerto Rico is developing a new market for its growing pineapple industry with the production of frozen, concentrated pineapple juice. The product will be ready for retail sometime this summer.
By now, surely, you have sampled the frozen fresh cranberry juice, new early last autumn, selling cross-country. This is the pure cranberry juice pressed from freshly picked berries, sweetened slightly, fresh-frozen, of brilliant red color with a mighty twang to the flavor.
Rare honeys come again, a golden harvest from literally all corners of the globe.
Little “birdlings of the heather” have been busy on the English heaths. The newest heather honey is thick as whipped jelly, a grainy sweetness dark as caramel with a caramelized-sugar echo deep in its flavor. Very strong like a healing balsam of herbs and flowers. A magic healing always has been attributed to the heather. Taste—catch that fragrance of the heath where the heather and furze live so happily together?
Next, the Pax of Mount St. Benedict from Trinidad, dark-amber-colored, fairly thick and smooth, exotic in its undertones, but a heart-easing goodness to spread on a toasted muffin to enjoy with tea.
Coffee honey is a clear, dark amber, tasting young in its flavor, lacking in mellowness, but enticing that sharp twang. “To your own honey the devil puts one spoon; to a strange honey, two spoons.''
The Japanese honey is a polite, languid, gold liquid without too much flavor. It is made from the nectar of the blossoming horse chestnut, of milk vetch, and of rape. One reads the label and expects a bold, strong taste; instead this delicate, thin sweetness.
Pound jars of coffee honey 65 cents, Japanese honey 95 cents. Pax honey of Mount St. Benedict 95 cents, all at Hetty Hamper's Honey House, 671 Lexington Avenue, New York. The heather honey is at Charles and Company, 340 Madison Avenue, New York, the 1-pound jars ＄1.49.
America's first canapé wafer that came in with the twenties came here from Switzerland, named Caviarette, a J. R. Ritz product. Absent a decade, it returns this year in all its pristine freshness. A crisp, waffled wafer made diamond-shaped with a raised edge to keep the filling from skidding. It comes packed, as in old years, in the diamond-shaped tin sealed inside with tin foil. Maison Glass, 15 East 47th Street, New York, have Caviarettes on the shelf, ＄1.15 for a box of 70.
And back again, the J. R. Ritz zwie-back, thin slices, crisp, tender-toasted, made with a yeast bread, one slightly sweet, perfect with tea. The delicate flavor of the toast doesn't usurp tea's royal place in the mouth. Again to Maison Glass for Ritz zwieback, 30 pieces, price ＄1.15.
Pickapeppa Sauce originated on a sugar plantation in Jamaica, B. W. I. Popular here before the war, it returns to the American market.
This is a sauce slightly akin to chutney, but a more liquid condiment. It contains ginger, mangoes, raisins, tamarinds. There is a trace also of several other ingredients — tomatoes, peppers, onions, vinegar, spices—in a beautiful blend. A dash added to other sauces gives a new zest to their flavor.
Sold at specialty food shops, department-store groceries, and delicatessen stores in the larger cities throughout the country.
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