Sold by Charles and Company, 340 Madison Avenue, the decorated 15-ounce carton is ＄1.50.
Those tiny, sugar-sweet currants of the Greeks, the Zante currants, absent from this market since 1940, are back, so slick and clean and plump you'd scarcely know them. The reason for this is a new packing plant at Aigion, in the northern part of Peloponnesus, built with Marshall Plan aid.
Greek currants, it is claimed, have a higher sugar content than any other kind grown. All we know is that bakers have always admired these little black beads for raisin bread or for Christmas fruitcakes and plum puddings, for hot cross buns or for Danish pastries. Few of these newly arrived currants sell at retail, almost all being snapped up by the bakers. R. H. Macy in New York has them, but only now and then.
Spiced Orange Tang for meats is the grandest stuff spread over a ham just before it goes to the oven for baking. The ingredients of this thinnish, palate-titivating mixture are orange juice, water, lemon, sugar, orange peel, vinegar, the sharp bite of mustard, salt, and spices, and cornstarch to thicken. And do as the label suggests: Add the sauce to gravy for chicken or turkey. Serve it with roast pork or pork chops or ham fritters, though its soulmate is duck.
The concoction blends nicely with ham spread, chicken spread, or cream cheese with chopped nuts and raisins to tuck into a sandwich. Just because we told you so. add it to cranberry sauce —a new relish with fowl. Add it to applesauce when serving roast pork. A sauce unusual and useful and gorgeously good, 12-ounce jars selling at B. Altman, New York, 75 cents, and at S. S. Pierce of Boston under their label.
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