At the Brown Derby of Los Angeles the powder is used for a drink, menu labeled the Snow Ball. To make this, put 1 generous tablespoon Coconut Snow, 1 tablespoon crushed pineapple, and 2 scoops of vanilla ice cream in a shaker or electric mixer. Add 1 cup chilled milk and shake or mix vigorously for 3 to 5 minutes. A most satisfactory drink, smooth, rich, frothy.
Coconut Snow has been selling in Los Angeles for some time. It is used often with rum; the flavors of the two forming an exaltant and unexpected union. But experiment: add the powdery sweetness wherever the call for the delicate, ripe flavor of fresh coconut. A 10-ounce tin, ＄1 postpaid. Maison Rochez, P.O. Box 5, Beverly Hills, California.
Stop in Williamsburg, Virginia. Visit the log cabin kitchen which sells a line of delicacies made from a collection of eighteenth-century recipes produced with all the authenticity of the Williamsburg Restoration.
Mistress of this unique kitchen is Clyde Cole Bullock, possessor of the Cole family collection of recipes, said to be the largest private recipe collection of any one period. Mrs. Bullock has had her collection checked by Harvard University, the College of Williamsburg, and the Restoration library. Her products are typical of country cupboard put-ups which the women of that Southern community have always made. Mrs. Bullock buys the fruits from the Lynchburg area and hires a local pickle expert to process under her direction.
The sweetmeats she prepares herself in her little kitchen, there in the shadow of the old capitol. A kitchen of eighteenth-century design but with a modern stove, if you please! The sweetmeats are nuts cooked in spiced wine, prepared. in olden days for the gentlemen only, to be served with their fine liqueurs, wines, and cordials. It is thought that Lord Boletourt referred to these very sweetmeats in his inventory dated October 24, 1770, when he listed two gallipots of Virginia sweetmeats. Clyde Cole jelly specialties are fresh mint, wild elderberry, and pale pink crab apple. There are numerous rind pickles; crisp and delicious the English chop pickle, like a chowchow, made with watermelon rind, cucumber, peppers, onions, and spices.
These various products are making a name for themselves in department-store groceries. Selling at Davison-Paxon in Atlanta; at Miller and Rhodes in Richmond; The Anchor in Winston-Salem. In New York at R. H. Macy's. In Williamsburg the Clyde Cole goodies sell in hotels and gift shops, and the following items may be ordered direct by mail: 1-pound box of sweetmeats, ＄2.50; handmade carrying basket with two 7 ½-ounce jars of Old Williamsburg pickle, one 12-ounce jar Old Williamsburg crab-apple or wild elderberry jelly, postpaid ＄3.00. A gift box containing a ½-pound box of sweetmeats, one 12-ounce glass elderberry jelly, one 12-ounce glass fresh mint jelly, one 15-ounce jar watermelon rind pickle, one 15-ounce jar English chop pickle, a 15. ounce jar sweet cucumber slices, with peanuts and pecans fresh from the country nestling among the jars, is priced at ＄5. All prices include postage. Address Clyde Cole Kitchen, Box 341, Williamsburg, Virginia.
Riley Brothers of Halifax, England, a drear, gray city, sends rum and butter toffee that tastes like filtered sunshine. It comes in tin lithographed boxes, ＄1 for a pound; selling in New York, at Hammacher Schlemmer, 145 East Fifty-seventh Street.
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