Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-11-08

| eider, and the only adyentitious hayorfns,s
! were sugar and lemon peel There MY
| perhaps still linger in some secluded ueirrn,
| oofhood a maker of birch wine but rs
| convincing '- papei' ~ DC
More picturesque are the syrups: We read
IN me OLD manuals of such fairylike con-
| cocuons as syrup of roses syrup of pcach
plosSoms, syrup of Glove gfllifiowers 1t is
nara to believe that when We are hidden
70 axe three pounds of damask rose
| tedSes II Is Tor the purpose of preparing
| 1000 for mere gross humanity: If seems
| more hitting for midsummer nights dream
banquet yet the product is to be put into
Dotties, We are told, and stored for usa as
thoush IL We're the prosaic pickle or mar
malade There is another method of pre-
serving roses which is worth quoting entire.
Iahe loseouds, or any other flowers. and
PICK them, cut off the white part from the
req, ana put the red flowers and sift them
through sieve to take out the seeds: then
Weleh them and to every pound of flowers
take Two pounds and half of loaf sugar:
peat the flowers pretty fine in a stone NOR
tar. and by degrees put the sugar to them.
and beat it well till 1t Is well Incorporated
together; then put II into gallipots tie If
over with paper over that a leather and II
Will keep seven years" There is something
oeilsntrully incongruous in a receipt which
Is at the commencement so Herrickian end
ing with these commonplace illusions 10
gallipots and leather
Roses were apparently a favorite article
OF rood In the time of our great grand
ing conserve Of roses boiled" and in this
too, great stress is laid upon removing ali
the white: in the directions for pudding
making. Also rosewater is freouent flayDr-
Ing. Next to roses the most popular OF
flowers seems to have been the cowslip.
Here is description of 'cowslip pudding
intended primarily for a fast dinner, but in
Guided among "a number of good dishes
"hich you may make use of for table at
any other time" Having got the flowers
of peck of cowslips cut them small and
" hale
Naples biscuits grated and three pnts of
cream Boil them a little: then take them
on the lire and beat up sixteen eggs with
a little cream and a little rosewater. Sweet
en- to your palate (this is a fine variation
of the modern 'sweeten TO taste Mix 1t
we'll together, butter the dish, and pour 1t
in. Bake it. and when it is enough throw
fine sugar over and serve it up In this.
as in the ''cowslip clary wine" we have
floral diet much disguised. Was it, one
is tempted to ask, that the coWsljps had
some subtle flavor distnguishabIe amid the
cream and eggs and Naples biscuits, or
were they added delightful afrectation,
to give name which might appeal to the
poetic sensibility Of the guests, while their
ingredients?
This is problem that if it is to be solved
at all, must be solved expermentally: but
the test may be unfair, for perhaps the
modern cookmaid's hand has lost its cum
nlns In the preparation Of such delicacies
and We sigh for the taste of them in vain
Perhaps also this practical age, which
draws diagrams TO illustrate the values of
what 1t calls by the peculiarly unappetising
name OF '1oodstuns, would have but
poor opinion of cowslip pudding, and tell
us that there is great deal more nourish-
ment in whole-meal bread; at any rate, we
see it not in the modern menu. But such
Things make pretty chapter in the history
of the art of cookery; prettier a great deal
than some other and more substantial
Dishes directions for which We may read In
the same old manuals, how to ragoo hogs
feet and ears" for instance, or how to
make pudding with the blood of goose"
One turns back with speed to the cowslips
and roses, or even to the waters with their
marigolds and their rue.