Evening star., 1936-02-18
Gourmet S Guide
By LUCIE EBERLY.

GENERAL new "roart" spreads have
~ made their appearance on the
market. The two most unusual to
our mind Is the caviar and roquefort
cheese mix, and the roquefort cream
spread. The combination of the caviar
and roquefort is something perfect
as far as culinary art is concerned,
and should prove to be popular for
the late afternoon and evening canape
platter. The cream spread has a
piquancy that only roquefort can
give. Both of these new connections
are obtainable in large and small glass
jars. The house that has introduced
these two new items already has an
interesting line of roarts and spreads
to its credit and is planning to OBJ
serve its anniversary year by fea-
turing its products at special prices
who entertains extensively should take
advantage of this and stock up on her
fayorite delicacies.
y \ n
or ALL the jellies to be had there
~ is perhaps none more popular
than the guava. 1t is considered the
queen of sweets" by most epicures,
and rightfully so. We have Just
learned that an imported guava jelly
from Havana, Cuba. is now packed
in small brick form. 1t may be sliced
or cut into squares and served with
cheese squares and other tidbits.
Packed in thick cellophane and card
board, 1t keeps its moisture and fresh
ness equally as well as when packed
In glass jars. The little 6-ounce brick
sells for only IS cents! Try it sliced
thin, on American cheese and soda
or graham crackers, or garnish the
cottage cheese salad with dainty little
cubes of it.
If you like the guavas whole you
will be surprised to learn that you
can now buy l212 -ounce jar Of pre-
served Cuban guavas for only Is cents.
They are packed in a rich sirup and
are beautifully firm and unusually
tasty.
CANNED oyster soup is one of the
very newest items in canned goods.
There are a number of oyster stews
on the market, but as far as we can
learn this is the first time oyster
soup has been available in cans. This
particular soup is prepared from
selected fresh Padilla Point oysters
that are grown in the worlds largest
cultivated oyster beds of the clear,
cold waters of the North Pacific, on
the shores of Oregon and Washing
ton. The soup is almost like con-
somme. One just adds milk and
butter-bring to boiling point and
serve. If clear bullion is desired
strain and heat liquid, adding little
water. The oysters may be creamed
and served on toast. The Padilla
Points have a most unusual flavor
and are rich in iodine, minerals and
protein. This new concoction should
prove to be an ideal dinner party OF
luncheon special.
r r
YELLOW tomato juice Is anothel
item making its debut. 1t is juic'
made from sun-ripened yellow toma
toes which are grown in North Caro-
lima. It contains vitamins A, B and c
but has less acid than the red tomatt
juice and Is considered excellent fo
the reducing diet. It is delicious
heated and served as bouillon ant
makes beautiful aspic. Aside from
being something unusual in the foet
line, it also presents new colo
scheme for the table. Yellow aSpi
should be especially attractive for TIL
Springtime luncheon salad base whei
bright yellow jonquils grace the center
piece.
MOST Of our local ice cream an,
A dairy concerns are featuring spe
cial molds for February % in variou
patriotic styles-little hatchets, cherr.
trees and stumps, as well as the cherr.
clusters. They are also carrying ou
the color scheme of red. white ant
blue in the large and individual ic,
cream cake molds. Cherry and cherr.
bisque are the two flavors beinl
featured and combination of these two
may be made into any Of the above
hmolds. One uptown confectioner, BY
the way, will have red, white and blue
ribbon candy as well as mints of the
same hues. Tiny Liberty bell candies
and dainty, petite fours and large
cakes decorated with our flag or q
picture of Washington may also bt
had.
For information concerning items
mentioned, call National 5000, exten.