Among the most beautiful of the world's wedding cakes are the flower-decorated tiers by Eleanor Street. Word and deed attest to their beauty and edibility in “GOURMET Sets a Table.”
But Mrs. Street doesn't stop with wedding cakes. She will do any sort of cake desired for birthday, baby showers, bon voyage parties, all manner of anniversaries, any gala occasion at all. If it's a baby shower, she might suggest her oblong loaf cake made like a bassinet. A border of good-to-eat pastel-hued baby roses and forget-me-nots surround the cake which rests on an oval board base.
Contact the Eleanor Street Studio, 2 West Sixteenth Street, New York 11. Telephone CHelsea 3-6698 for further information. Prices start at ＄10 for an eight-inch cake serving fifteen to ＄250 for a five-tiered wedding cake for six hundred guests. Deliveries are made in Manhattan up to Seventieth Street for orders of ＄35. Sent by Air Express in warm weather or by Railway Express in the winter. The customer pays the transportation. By air, this will run to a pretty penny.
That hickory-smoke taste is a hard flavor to capture. That is, in the bottle— but it can be done, and Hickory House, Dallas, Texas, announce the victory. By a patented process they permeate sauces with smoke, a meat sauce, a hot sauce, a sharp lovely mustard—these to use in soups and gravies, with game and in salads. A touch of these sauces and there's outdoor-cooking taste, all yours right at home on the range. The three items are ＄1.50 postpaid anywhere in the United States. Send check or money order to Hickory House, Inc., Dept. G, Box 7318, Dallas, Texas.
New kinds of chicken wing their way to the table; two new breeds are starring the restaurant menus. One is a chicken crossed with a pheasant, the breeding triumph of James H. Knowles, veteran geneticist of Centralia, Washington. The second bird, a Rock Cornish game hen from Pomfret Center, Connecticut, is a cross between a domestic hen and a Malayan gamecock.
The Knowles Northwester is the first commercial cross between pheasant and chicken, long a dream of the poultry men. This cross has taken fifteen years to perfect. The hybrid was evolved by a natural crossing of a Chinese ringnecked male from Texas with a Mongolian female pheasant from California to produce a Mongolian ring-necked male; then followed the crossings. The first gave a half pheasant-half chicken, produced by artificial insemination, using the cross-breed pheasant male with a Cornish hen. In the final cross both sexes are sterile. This is an advantage because the males are natural capons and at eighteen weeks are delicious 7 ½-pound roasters—just family size. The hitch is that the new hybrid cannot reproduce itself, and the complicated breeding program must be repeated with each generation.
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