Food Flashes

Philadelphia has been known for this soup since Revolutionary times when the nation's capital was located in the City of Brotherly Love. Then foreign visitors were continuously coming and going and spreading the word of this wonderful brew. It was spoken of in the same breath with Philadelphia terrapin or with Fish House punch.

To introduce the product, the firm is offering snapper soup by mail, four large 19-ounce tins. ＄2.25, or a case of 24 for ＄5.95, postpaid, plus 20 per cent west of the Mississippi. Address: Penn's Manor Products. Cornwells Heights 2, Pennsylvania.

John Sander of Eureka Springs, Arkansas. has a treasure of an heirloom, a packet of recipes inherited from his family in Europe, once suppliers of sea-soned to the great houses of the Continent. Three of these “unusualities” he packs for the American market and sells them mail order. One item is an herb salt to sprinkle sparingly over cheese spreads for canapés or to use on cold meat such as sliced chicken or turkey. It does subtle things to the flavor of fish and is excellent with eggs. A second salt is pungent with both herbs and spices and is at its best used on meats; especially fine in a stew. Let a few shakes of this improve the flavor of a baked potato, scrambled eggs, or Creamed dishes.

A third combination Mr. Sander calls Sandora, this his greatest pride, far more herbs than salt in this instance, creating a subtle zester for all manner of soups. Do us a favor. If you should order Sandora, use it just once in place of parsley on new “taters,” butter-tossed.

The blends are packed in old-fashioned one-footed glasses, about4 ounces of each mixture to a nimbler, price ＄1 apiece, postpaid. Address House of Sander, Eureka Springs, Arkansas.

Traveling midwest, we met a new sauce for steak, the Sirloin Club Sauce made by John Sexton and Company, manufacturing wholesale grocers located in Chicago. It's a sauce good on roast beef, on lamb chops, on fried fish, on any kind of meat sandwich. Some use it for Cooking, some prefer it at table. It is one sauce, we find, which can be added to butter to serve as a dunk for artichoke petals, to use with clams or lobsters or sweetbreads. It has a pureed tomato base; this is combined with malt vinegar and with tamarinds, with soy sauce, onions, and a pinch of garlic. There are prunes in the puree, and spices, sugar, and salt. The red-brown stuff is a smooth blend of flavors and just slightly hot. There's a big come-on to its flavor. Tasting while writing, we enjoyed three whopper doses.