The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-09-20
Fantastic Waistcoats for
Wear With ailored
Suits

sanuy snOreS or the British Tslea ana =,
caught in trawl nets.
Scarcely less delectable is the ,,-,.
frequently called hammock nuks =.
IL large founder which often o,..N
weight OF forty pounds. Tho n,a'a'
is still another important British sne,
fish. which frequently weighs from 49,.
to ten pounds. s'
Greenwich IL reputed for ia wt,.
bait dinners. whitehall are the ,rv ~,
several different clupeoid fishes. nr,,o,
pally the herring and the sprat A,,,.
Greenwich dinners they are cookad ~.
being fried until they are crisp. Uha.
they are truly delicious The Co.,
abound in the estuary OF the Th,r..
and similar localities from April un,n
September.
Derbyshre is esteemed in the c,n.
nary world for its trout and frs V,t.
well pudding. The latter takes 10,
name from the town Of Blackwell N ,,.
Wye. which also supplies the hes, ~ N.
trout Nowhere else can such pYd,.,.
be found in this day and time /, .
made from a recipe handed dou,
through many generations and now
locked in the vault Of tho landIndv a,
Chesterfield Arms at Blackwell Thu,
recipe Is guarded secret ~ COURSE
but good imitation In made hv lni,,
a pie tin with pun paste and nninr 10
centre with three layers of different In.
gredients--lemon cheese for tho fr.
layer. raspberry jam for the second anl
lemon cheese for the third ON tho tom
Is strewn Dlanched sweet almonds and
strips of candled peel Of lemons. oranges
and citrons. The preparation is baked
in a brisk oven for about twenty minute,
and busted very lightly with hne sugar
Norfolk Is noted for It's turkeys and
pot cake, which is light dumping
Cheshire boasts OF its cheese and the
Island Of Portland gave to the world
the delectable farina known as Portland
sage. II is extracted from CORN or
tuber OF the European wakerobn.
England's bottled sauces have no
peers. They, with other pungent condl.
ments. as mustard gherklns, chow chow
and catsup, are used extensively both
In cookery and as table sauces Mush.
room catsup Is another OF the delectab.e
English condiments. II is made from
ordinary mushrooms by process some.
what like that employed In the manu-.
facture OF tomato catsup. TIE mush.
rooms are broken into small pieces and
mixed with salt. which reduces tho whoe
mass to an almost liquid state Walnut
catsup, equally delighting, Is made
from unripo walnuts. They are gath.
cred before the shell is hardened heaten
TO a pulp and the juice is separated by
straining.
England's King and Queen make no
claim To being epicures. Since The war
began they have set the example =
plain and economical fare. They are
firm advocates of good, wholesome
cookery, however. and for a ne time
have lent their efforts TO advancing
this knowledge. The Queen is a patron
Of n big cooking school and Goorg" v
recently invented a combined Kitchen
stove and dining room Fireplace de-
signed to be placed in the wall separa'-
ing the dining room and kitchen. After
the meal Is cooked the crate in The
kitchen IS transferred with its charge
Of burning coal into the dining room
fireplace simply 10y the operation Of a
lever. II is among the ironies ~ fate
that the stove was patented in Ger
many just before the outbreak Z the
war, the German Crown Prince acting
in the matter as the agent Of King
George. The idea OF the stove came
to the English King when he assisted
in the formal opening Of settlement
Of cheap apartments for workingmen',
families In Chelsea.
on special occasions. OF course IN.
dinners of English royalty are very
elaborate and elegant: otherwise they
are simpler than those of the average
New York millionaire. King Geors'
has an aversion 20 prolonged meals ant
unless guests are present dinner a
MARLBOROUGH House does not last longe
than forty-five minutes. Ordinarily th'
dinner IL simple and consists Of no
more than six courses. The dinner ser
vice Is OF the finest Dresden china, ant
in the centre OF each plate IL a go.'
crown. The dishes and dish covers ar
all silver. \; state dinners AZ Marlbor
ough House the dinner service IS vsr'
massive.
At Windsor Castle a table set for
state banquet IS a dazzling sight Th'
wonderful collection OF gold plate a.
Cludes two gold dogs, each three fce
high, formerly used as fredogs
scent fountain in gold enamel with fe'
ures of Arabs grouped around It water
ing their horses. dozens Of lofty go'
candelanra, SAVERS, wine coolers an
fiagons innumerable. Through custom
dating back 20 the time ~ the Pre-
tender, none of the guests except roy
atty liz furnished with finger bowl
At buckingham Palace the gold p!ae
weighs eight tons. and ITS cost Is est
mated at 100000 It ls used only On
historical occasions. This plate was
collected principally during the reign
Of the four Georges. The pr,ncpa.
piece IL a massive peacock captured a
one OF the Indian wars. The birds raj
is completely studded with diamonds
Cut glass worth a fortune, ivory d~'an'
tiers hundreds of years Old and wines
dating back more than century are
Accomplishments Of the historical, feas'
at buckingham
TUT D0IYNn N0Nyp