The New Orleans crescent. [volume] (New Orleans, La.) 1866-1869, 1868-10-25
the pressure o. the iips aud Leave fragrance

= =
q singular fact that the Almansch des Gourmands
of 1905 Gays: "The strawberry has delicious but
very strong perfume, which does not please
every one for which reason when served round
strawberries are usually mixed with raspberries |
aud gooseberries." Why surely the revolution
must have turned the good peoples
brains and disturbed their organs OF taste!
The man who disIikes the flavor Of strawber-
res would be offended at violets and turn mp his
nose ut boneysuckles. Yet 1t Is remarkable that,
when preserved, the French often mix the COM
pote with goosebery jelly; still they have the
good sense to make OF the strawberry, ices. dra-
gees sirop, mermalade and crystallized continues.
They have, however, horfor oil eating straw
berries freely after dinner.
Nuts, The very sound Of the word sends US
hack 10 broad leafy hedges and crooked sticks,
and to those laughing boisterous searches for the
brown rusfling branches that the squirrels so en-
We'd us. We can imagine satyr throwing Gown
a crisp armful Of flberts at the white feet OF tne
wood nymph be loves. The COB nut, coars s;, anu
generously large the flbert. fine and white IN
the grain as ivory the walnut, with kernel IN.
side its wrinkled shell, constituted like the folded
ND brain inside the human skuil-ali are welcome
to us and appreciated. How the qucS s M
brown fIbert husks, used to brighten us; and how
we used to wonder how the big fat sleepy msggot
ever got inside the brown barrel of the nut
through that small circular bunghole 20 neatly
and carefully rounded!
They eat the cerneaux (unrpe walnuts) In
Paris with verjuice, salt and pepper, winch mas
been sprinkled on them some hours previous 10
the meal. They are nice, but indigesuoie; IL
hmsesnpioningj u Snas - as gieea
cellent pickle before the shell ossifes, possibly
green ilberts would be also sweet and palataole,
picked, though not. perhaps, SO fne 10 flavor
The peach is one of the most aristocratic OF
naiurslized European fruits. II should be eaten
on hot day in Ispahan, just after bathing ana on
the cool edge of q marble fountain. Put on
green silk and cloth of gold turban, white cash.
mere dressing gown, yataghan and red turned.uP
| slippers, read a poem of HAITI, and then eat a
! peach you'll find that will be something IKE
| a peach and the flavor will be as different from
the ordinary favor as potato eaten
| from the fingers differ from potato
eaten from a fork. The peaches grown
at MONT euil, near Paris. are incompatible. They
| are OVERLOOKING with juice, and their scent and
flavor are not easily forgotten. The speople OF
that village have grown peaches for centuries,
and they know exactly how 10 produce Them OF
sumptuous size. and of the fullest flavor. The
Mgnonne, the first peachin Paris. appears az the
end of July but the Teton de Venus. which
ripens towards the close OF August. Is the queen
of all. At Metz. they make wine OF peaches,
which, when it is old, is rather puzzipg to the
connoisseur, and by no means desplcable. The
French cook peaches cuites Peau CONNIE des
uufs la coquen; they brandy them as the Amer
leans do they dry them, they make ices OF them,
they manufacture from them marmalade, pre-
serve, and paste.
| member those four beautiful families of p!ums,
| the RENE Claudes, the Mrabelles, the Prunes de
Monsieur. and the prunes de Sainte Catherine
What is so perfect as. what more honeyed than a
| red freckled sunny greengage on which the wasps
have bitten their custom house mark OF approval
Honey indeed, but what honey the fruit Is ripe
bag OF preserve Theoretically sealed, hanging
| ready to our hand. Nothing can be more deli
cious than Refine Claude In Switzerland, that ma
dropped from hedgerow tree and dried 10 the
omen sum- The largest and best French prunel
come from Touraine. and those OF Antes and o.
Lorraine are also celebrated the brignoles from
| Provence are specially famous; they are small
clear red plums. frm-feshed and sweet. With tn,
outer skin and the stone removed, the Mirabele
| Of Metz are also to be commended as excellent
, | The French brandy. the Mrabeiles and the Rein
! | CIaudes. Stewed prunes are delicious and YER
) ! wholesome. We must not forget how often Shake
| speare speaks of them, and that Master Slende
| fought master of fence for dish Of them; tire
E | Venus making the rub.
But after ali what can equal good pear for
| real meal of fruit! How it dissolves on BEN
> | touched by the teeth What flavor it has Wha
) | a vast difference between a melting swans Eg
r | and Beurre, or a Marie-Louise! yet how impos
sble To describe the difference in words, howevt
: subtle. How richly mellow a Windsor pear il
r | vet how unlike Bergamot and still there Is
s both flavors q common generic character. Franc
is the special land Of pears. and French gardener
!, glory In the Doyenne, the Beurre (buter) the Gre
n syanne, and the St. German. The good Christian
! the Rousselet, the Messire Jean, the enormol
J. Virgouleuse also admirable sorts. For dryln
and stewing, they use the Martn-sec, and the U
= tilliard the dried pears of Rheims are also famo
in paris. The French preserve pears in brand
! | and they use them for marmalade, and for Jel
L too but not often. Persons with weak digestion
q eat them with sugar, or half cooked and then
8 cared.
Z his apple pie to be entirely composed only con
to table In the shape of rataa, marmslsde or eil
10 In Paris the ounce jelly from Macon and Orlea
IL bears high name.
n People tax of vineyards and the laughing win
r also about curling tendrils and purple clusters. al
"a they quote Byron until they really seem to forg
that the ordinary vineyard grape. whether IN Fran
a or Germany is scarcely worth eating, and that o
~ fine bunch of black Hamburghs from an Engli
% greenhouse s worth bushel basket OF them U
!. highly civilized grapes are higher bred, thinne
and more exquistey fine in the skin; their pulp
q less Aesby, and they contain more JUICE. Even
:, famed Chasselas de Fontainebleau are not to
ha compared with them for refinement of fave
is We have tasted in q Syrian vineyard, when h'
,v the grapes were dried to rasins, and the contrt
a. with the golden grapes turned to preserves 10 tn
=, own exuded syrup was delicious, but even IN
IS could not hold candle to our black Hamhurg
- Howbiet people tell you in Paris, that even I
- gilded Fontainebleaus are nothing 10 the mus
as tells Of Lsnguedoc, and these they OFTEN preser
es in brandy. The raisins of Paris come chic
- from Provence and Italy, and those of Roqueva
~. AZ arc preferred even to those Of Malaga.
~, The apple. homely but admirable fruit, paint
~ red and yellow by the smiling sun, Is, whetf
gOlOeQ OF Itu, cQuoby aOScf'ooiS w N-N =,
$50 SAINT What sight SO glorious as Qparrend
-, tree crimson with its short-lived apples, or C'
rs ling weighed down with it's gigantic green FRI
Apropos of apples it is curious fact, that OF
"a at Rome can the gelee de pon1naes be made OF
-. true transparent topaz COLOR At Paris 1t alws
., clouds and thickens in course OF manufacture.
is the same with drdgees il is only at Dresden Il
~. can be made white without artificial means.
~, good apple should sound quite hard and meta
~ under the knuckle :, your rich. yelow.rind
vi pretty spples are generally over-ripe. The q
.;r of Rouen is obtained from the Reinette alo
The golden pippin. that delicious little apple
49,, become almost obsolete and the famed 70
sns shire Ribstone pippin. q greenish apple with
a stresks, is now oftener boosted Of than really
,u duced. The real Ribstone is deliciously crisp
ast sweet.
1;. The French do more with chestnuts than we
90, they ice them, they make soup OF them.
I'D when ground TO -four they use them 10 crea
~ O1aslettes and solfiees. The pate de mar
, |, gloces is a great deicacy.
Figs the French eat raw with salt and at
led tine of the bou Iii. The Provepcsl are Che best
but those Of Argenteui, near Paris, are juicy aud
the | of flavor Those who think our green figs We
the travelling for 1--WE don't think them worth opet