Telegram-herald., 1890-03-05


and women u Their quaint. cd tsstaeneo
costumes. tie Army q purchasers OF A.
sorts and oondltloas. &Ed most Of a. tts
flower nl&rket. n la is y salth Of INK L1sh
bloCzn, and TzreT, bat 40 more beautiful.
foreign blossoms, form picture soa"eu
IA the memory forever
English goossberries are literally Inn
mense. alaa ole must actually make
two bites" Of an English cherry. straw
berries are dslloloUs. and sell for from
one - three shillngs the basket. oSsAei
holding rather less than PINK lthis N
JuneL Three on four large ones ara con-
sidered q liberal helping, sd They are
served with tie caps On lOu take them
By the stem between thumb and nnger
and dip into pow dered sugar before
making two or three bites VI them.
Plums are great globes Of luscious s" eei-
ness; indeed, il Is marvel thai iruiI
should Do go fine which has 80 Little sun
Peaches are rare luKuries, and at the
cheapest sell two for a shilling IL Coyent
Garden. being dearer ~ the shops. Ii IL
safe 10 say that thousands OF Londoners
never taste fruit except oranges, which
are sometimes as low as penny apiece;
and an apple or stale berries, very rarely.
The British muskmslon is more like q
pumpkin than il Is like 70 our American
cantaioupe. and il is tax upon Yankee
pohteness 70 be asked To eat il, although
it Is much more expensive than our
freckled Jenny Linds.
Watermelons are strictly hot house
fruit, bat are imported To some extent
from America In fact, all the best fruit
eaten in England is raised in hot houses.
the art being carried 20 the utmost per-
lection. Peaches and plums arc known
as wall fruit" the trees being trained
against a wall as though they were vines.
The Englishman builds high brick wall
around his premises, and fortities it with
broken bottles, or sharpened nails, stuck
thickly along the top. His idea Of CON-
fort includes seclusion from the outside
world Against this wall he nails his
trees, and tends the fruit with Jealous
care. a story is told of an American sea
captain, who, az a little dinner, helped
himself 10 three peaches from plate con-
taing half dozen-one for each guest
and cooily ate them all. Peaches were
no rarity TO him, and he did not dream
that these had cost his host a 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 peculisrities
horrifies the English like our fondness
for ice. OF late years you find il at all
the hotels and large restaurants, but its
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
a cents worth Of hoky-poky, and call it
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 tea
spoonfuls in nest of huted paper, such
as confectioners use for fine candies, be-
ing the regulation dish. Eat a great
saucerful Of ice cream" exclaimed an
Englishwoman TO the writer, Il should
expect TO die.' | CHANGED to mention
my weakness for frozen bananas. Fan
Cyl" was the short but emphatic COM
ment. You never see a 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
hear it? They always take butter, un-
less they have been here long and affect
English manners. Now we English
never do. Look around and you may
count them now"
Their method of serving butter at table
is as pretty as it is economical. You
never see a pound print of butter on an
English table. Instead, the butter is
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 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 q 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 ~ a knot to pass
stick through. The cloth ia twisted
tightly, so that the butter falls in small
curlecucs 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 10 use one small plate for both bread
and butter.
Cream is sold in quaint little jugs,
holding about half pint. and is deli
cious, although the London lodging
house keeper regards it with distrust and
says 1T is ''doctored. The Devonshire
clotted cream is a national dish which
there are few who do not like.
The best pickles in the world are. as
everybody knows, made in London, and
are cheap accordingly, as they pay no
duty. Jams are good and plentiful-so
plentiful that one is apt to have too much
OF them.
Potatoes, eggs and apples are sold By
weight. which is undoubtedly the fairess
way Goth 70 buyer and seller: still il looks
odd to American eyes TO see the placsrd
suruoundng a hand barrow Of apples.
I'D. q pound"
ARs. n. P. HANDY.