1940s Archive

Food Flashes

Originally Published January 1945

It's easy turning the year's new leaf—but it takes determination to make it stay turned. We advocate quality leaf-turning rather than quantity, and make so bold as to give a few New Year's cooking resolutions for the ladies which should, in turn, get a big cheer from the men.

Cook food for flavor, not for the sole effect upon the bathroom scales.

Don't cook to astonish other women, or just to please yourself. Cook to delight your man. Forget about landscaping the salad—men hate such creations, and it's bad taste, anyhow.

Don't forget all men like gravy.

Don't tilt your nose at ground beef—learn ways to use the year's “dependable.” Present it with elegance and with cheer for the palate.

Experiment with the use of wines and herbs and spices; then taste humdrum dishes turned into humdingers.

Down with cooking boredom. Look to “Food Flashes” for dozens of little taste excellencies and for new shops with strange wares off beaten trails. Come on, chin in, head up. Let us say with Edwin Markham:

“Now I turn to the future for wine and bread

I have bidden the past adieu

I laugh and lift hands to the year ahead

Come on! I'm ready for you.”

Newest sign of these quick-frozen times is a tray of cocktail hors d'oeuvres to haul from the freezer, defrost, and pass with the drinks. A fancy tray-load, twenty-four pieces, filled six different ways—with anchovy paste, liver pâté, ham, cervelat, sausage and cheddar, cheddar and ham. This last is made by slicing bread the long way of a long loaf, slicing it tissue thin with a mechanical cutter. Softened butter is spread over it, then a smear of softened cheese, a layer of ham. Now the rolling, now the cutting into rings which measure about one and one-half inches across. The Dover Food Shop, 683 Lexington, long famous for its hors d'oeuvres, is turning these out for the Pratt-Smith freezers. The novelty sells in the R. H. Macy cold case, 34th and Broadway, Dussourd & Filser, 960 Madison, and the Empire Food shop, 339 Lexington, the price $1.65 for a tray of two dozen sandwiches.

“Kitchen Orchestra” plays the opening overture to a year of better eating This is no tin pan, skillet clash, and bang racket; it's a ten-product kit, designed to play herbal melodies on the palate. The packer is Pat Winter, high priestess of the House of Herbs and its 400 acres of rolling farmland at Juniper Hills, Canaan, Conn. Pat packed in the familiar classics of her line—rosemary, marjoram, savory, and the dried leaves of celery. That big jar is her famous herb-flavored mustard sauce, French in its character, seven herbs in its get-together, with a good smack of brandy from the Winters' home cellar.

“Tomate Teasoning” is a new seasoning, already a leader, a blend of dehydrated tomato flakes and other stand-by flavoring vegetables, with granulated bouillon, with spices herbs. Myriad are its uses—for broiled meats, for egg and cheese dishes, to enhance vegetables, gravies, and sauces. A surprise for the breakfast eggs, and giddy as paprika. Use it a browning agent for chops, steaks, and fried potatoes; add it to the marinade.

And that isn't all—Kitchen Orchestra includes three herb-scented wine vinegars: the herb'n'spice, the basil, and the one strong with garlic.

A recipe booklet goes along, detailing new ways to star this box-load of products. Kit price $5.25, at Bloomingdale Brothers, 59th and Lexington, H. Hicks and Son, 660 Fifth Avenue, Lewis & Conger, Sixth Avenue and 45th, and Abraham & Straus, 420 Fulton Street, Brooklyn. Or you may order a trial set in miniature, price $2.65, post-paid, direct from the House of Herbs, Juniper Hills, Canaan, Conn. Stocks on these are limited.

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