Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1890-03-01

= uucSa1 u0SPasxs oUO tucy -
with the caps On. You take them
~ stem between thumb and nngcs
Hd dip into powdered sugar before
making tHo or three bites Of them.
Plums are great globes Of luscious sweet
ness; indeed, II Is . marvel that fruit
should be 80 fine which has 90 little sun.
Peaches are rare luxuries. and 1t the
cheapest sell two for a shilling in Covent
Garden, being dearer at the shopa Il 3
safe TO say that thousands Of Londonors
never taste fruit except oranges, which
are sometimes as low as penny apiece;
and an apple or stale berries, very rarely.
The British ruuskmelon is more like .
pumpkin than II is like to our Americas
cantaloupe, and II is tax upon Yankee
politeness to be asked to eat it, although
1t 10 much more expensive than cur
frcckled Jenny Linds.
Watermelons are strictly hot house
fruit, but are imported to some extent
from America. In fact, all the bet fruit
eaten Ia England IL raised In hot houses.
the art being carried to the utmost per-
lection. Peaches and plums are knows
as "wall fruit" the trees being trained
against wall as though they were vines.
The Englishman builds high brick wall
around his premises, and fortifies Il with
broken bottles, or sharpened nails, stuck
thickly along the top. His idea Of COM
tort includes seclusion from the outside
world. Against this wall he rails his
trees, and tends the fruit with Jealous
care. A story is told OF On Americas see
captain, who, at a little dinnes, helped
himself to three peaches from plate con.
taing half dozen--one for each guest
and coolly ate them all. Peaches were
no rarity to him, and he did not dream
that these had cost his host q guinea
apiece. Hot house grapes may be had at
all seasons, and are second only to peaches
and pineapples (they always call them
pines) in expensiveness.
None Of our American peculiarities
horrifies the English like our fondness
for ice. OF late years you find it at all
the hotels and large restaurants, but ito
use in private houses is exceptional, and
at some of the leading hotels you are ex-
pected to pay extra for ice water. The
English never drink it. "They give you
cents worth of hoky-poky, and call IL
Neapolitan ice cream" said Philadel.
phian, who could not forgive the short ra-
tions Of his favorite dainty. The guam
titles served are infinitesimal, two tee
spoonfuls in nest of futcd paper, such
as confectioners use for fine candies, be-
ing the regulation dish. "Eat q great
saucerful of ice creamr' exclaimed an
Englishwoman to the writer, II should
expect to dier chanced to mention
my weakness for frozen bananas. Fan
cyl' was the short but emphatic COM
ment. You never see whole bunch Of
bananas, even in the windows OF the
Regent street shops. A "hand" or two
is the largest display made at once.
II have an infallible method Of telling
the Americans at dinner in a restau.
rant" said an Englishman. want to
less they have been en- Yertake- butter, un-
English manners. Now we English
never do. Look around and you may
count them now"
Their method of serving butter at tabls
is as pretty as it is economical. You
never see pound print of butter on an
English table. Instead, the butter ID
made into all manner of fanciful shapes,
making the portions dealt to each person
as small as they can well be, often look
ing as though meant for a dolls table.
Squirted butter, made by squeezing the
butter in strings through hole. in the
bottom Of stiff piece of paper rolled to
funnel; "scooped butter" made BY
scooping the butter quickly and thinly
with a scooper that has been dipped in
warm water; 'curled butter" by putting
the butter into cloth, two ends Of which
are fastened to hook in the wall, and
the other two tied in knot to pass q
stick through. The cloth is twisted
tightly, so that the butter falls in small
curlecues through the knot. Besides
these there are any number Of pretty
molds sold for shaping thin, small squares
of butter. You do not often see indi.
vidual butter plates; instead, the custom
is to use one small plate for both bread
and butter.
Cream is sold in quaint little jugs,
holding about half pint, and is deli.
sious, although the London lodging
house keeper regards it with distrust and
says it is 'doctored." The Devonshire
| clotted cream is national dish which
there are few who do not like.
The best pickles in the world are, Al
everybody knows, made in London, and
are cheap accordingly, as they pay nc
duty. Jams are good and plentiful-sc
plentiful that one is apt to have too much
of them.
Potatoes, eggs and apples are sold by
weight, which is undoubtedly the fairest
way both to buyer and seller; still it looks
odd to American eyes to see the placard
surrounding hand barrow of apples
I'D pound"
| Mrs. NJ. P. HANDY.