The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-04-04

Pork in its various forms n much
II vogue on tables uf all classes. As
FOR hams tho celebrated F'ren"h hams
are usually not smoked hut sailed,
taking their cure ny being put to soak
IN the salt springs IN the neishborhood
81 Bayonnc, from which southwestern
city Of France they get their name.
chicken takes prominent place
among French roasts. French poultry
has y long pedigree. There are French
chickens whose families date hack TO
William the Conuueror's hen roosts,
and others the lineal descendants OF
those which clucked about the courts
Of the Renaissance kings. and while
there H. little poultry raising on a
large scale every French house in
town or country has wired in poul-
try range alongside an ornamental
one for pet birds and another for rab-
bits and guinea Pigs.
From the Dasse cour. as the back
yard Is translated into French. chick
ems come to the table under three
celebrated names that command big
prices. l4e Mans. whore the Wright
acroplane first flew In France and
STAYED up the covey of present war
fleets of the air, gives It's name to the
"poulard du Mans" the most priced
among chickens FOR the table, for ito
| white meat and fancy price. Next In
fame comes the "poulet de Bresse,
naturally an aristocratic fowl. as II
comes from the neighborhood Of AK
les-Bains: third on the list Is the
| ''charpn do Toulouse" which fire.
quently replaces turkey and IL about
a. good and almost as large
Turkey IL rarity on the French
menu and goose IS 100 German to suit
| the patriotic French. hut the duck, as
, "canard Rouennais" taking its name
! from the old Norman capital, tho mo
tropolis of the lower Seine Valley,
with its inevitable attendants Of little
| The French may eat a roast with
! out n vegetable. but never without q
salad. French salads are OF a marvel
/ lons variety. for to the domesticated
| kinds are added a long list of wild
salads culled in meadows and under
! the shade VI growing crops, and they
often bring the highest prices The
slender, white cndlvc only was largely
| ~ foreign growth, coming mostly from
/ Belgium. and thus tn. dainties, of
| French salads Is handicapped at
| present with a war price,
The French home frequently lacks
a flower garden, but the most modest
| Is never without it's vegetable garden
Potatoes are first in French affections
| Holland and Belgium used to supply
many, hut the French Department OF
Algeria now sends over most Of the
new varieties. with almost an equal
supply coming from the southern de-
partments. Next to bread and potatoes
symphony Of them In yellows and
green's and browns and whites.
France also has baked beans called
"Cassowlcts." They are n speciality Of
Toulouse, the charming old capital OF
! Languedor. whose specialize, OF to-
day arc operate tcnors and these
baked beans. The latter are not al
all bad Imitation of the Boston
article, whose progenitors may indeed
have been those of Toulouse come
down from the fifteenth century wher
trouhdours tinkled their mandolinS
and sang their love songs hereabout
The three French vegetables par ex
celcnce are harico,s. or string leans
peas, petits pois, and burr arti"h"kes
Garlic. the cherished vegetable uf thu
south, Paris refuses to recognize, an'
one oni, succeeds In S"ttins II ,u tl,'
markets az IN u restaurant by mu"i
in S,l'eUC',
J l'raucr pr,dlcee Tho biggest NarictN
~ well rs ih" most nrst"crdtic Nind'
. ,f rhpps.. There is scarce a req OF
Of France that has not its cheese
speciality. There are fat cheeses an'
thin Cheeses. gros and maiHrr. TIL
former have a worldwide reputation
md include the famous Camemh"rSl
l00i Bries which come from tho Neo