New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-06-01

them They may also be served hot in white sauce
Those brought up Miss Edgeworth's stories
will remember in Simple Susan how Susan gath
cred rosemary to make tea for her mothers break
fast and bright yellow petals of marigolds TO
scatter over her broth at dinner.
THE chef of an American of wealth arranged
voIets on a lettuce salad dressed with old Bur
gundy. and pronounced it vraiment lyrique- Can
died violets ornament all fine boxes of confectfon-
cry nowadays. and a syrup of them is made IN
parts of the South. also violet soda violet jelly.
violet fritters etc. Where flowers used in fritz
tiers they are first stepped in brandy
In Italy, Naples, squash blossoms are
dipped in batter and fried. In Germany elder flow
ers are used the same way, and to flavor wine
and vinegar. The Of the ederberries for wine
and pies and preserves. mixed with apples, green
grapes etc, is much more common here.
Gloves and cassia buds the flowers of trop-
ical trees and when sugar coated were a favorite
candy in old times.
Rose hips haws were used in England and
Colonial America for preserves, pudding sauce and
other dishes. John Winthrop. Of Massachusetts
Bay sent back TO England for rose preserve. prob
ably of petals such now import from Turkey,
usually favored with maraschino which is a cord
iaI made from cherries in Dalmatia.
Noted French cooks few drops Of finest
strong cologne. which contains jasmine and other
flowers on a lump OF sugar dissolved in the wine
TO dress mixed fruits In old French book many
flowers are mentioned from which 10 make flavor
ing extracts syrups. poppy, jonquil and the
lime or linden. Old English books give recipes for
Glove gillyfower and peach blossom syrups-
1T has been fad in this country TO perfume
fresh unsaIted butter pats by packing them with
clovers roses or carnations. with roll and
coffee for aesthetic breakfast.
so far l know the Turks add no perfume
OF vegetable origin coffee. Tea is perfUned by
the Chinese with roses. Jasmine and orange flow
ers. These shipped from Southern China 10 the
tea growing regions deCkioads, when in full
bloom, packed with the tea for twenty-four
hours and then removed Our Srandmothers used
put sweet flowers or d vanilla bean IN their
precious tea caddeS-
THE stalks Of angelica arkangelica are candied
and a beautiful green color. We are familiar
fine cakes. often contrasted with the red
of candied cherries. l presume some have thought
very green citron-
Two old fifteenth century cook books. preserved
British Museum. and of late put into modern
English, speak of primrOSeS with rice flour, honey
and saffron cooked together. Saffron from the Stig
mas of the autumn crocus was in general use then
ton herbs. many of which now discarded
''Tansy used 10 flavor cuStardS; the
fresh leaves infused in spirits and used in
various sauces especially mixed with Malaga
wine for famous Polish cake, which was intro
duced into Paris by the Polish King Stanislas,
father-in-law Louis Nv. 1t also used in
Saxony green dumplings. which cOlOred with
spinach. most tansy puddings-
"A generation ago elephants were not common.
nor bananas in general use; to-day the majority
pass by kohlrabi and Brussels sprouts. and
afraid Of mushrooms. Not very long ago
Inatoes were poor indeed compared with the lus
ciOuS of to-day, and eaten with heSta-
ton, being grown for ornament
English people not familiar with such Amer
lean foods as the cob and sweet potatoes.
AT the table OF a noted Yale professor English
lady. begging her husband TO try sweet potatoes,
said DO try them; they are not so very nasty?"