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

mandy farms, the dairy 81 France
Less known is the Coulomm!ers. made
almost NJ the gates OF Paris In the
valley Of the Marine the region where
the German army got into It's closest
touch with the capital. These three
are double creme, made with the milk
and all It's cream.
The maigre or the thin cheese. are
Of milk alone separated from It's cream
and produced largely In the high pas
ture lands Of the French Alps. for
France please don't forget, has one.
third Of the Alpine range within its
orders.
The road TO the south leads 10 that
gourmet's delicacy and expensive lux
ury. the frontage de Roqucfor', In
,renched In mid France with the art
fulness Of an invading army. Th~
lime stone caves neighboring upon the
/ little village OF Roquefort, OF less than
eight hundred Inhabitants, ripen NIL
! lions OF these Sleeps milk cheeses for
! the markets OF the world. They are
only sent out 20 commerce. when by
species OF fermentation they hay"
grown a long hoary beard. which In
/ some mysterious way preserves IN"
I cheese and gives II It's finesse; IN"
longer the beard the better the quality.
though It Is always shaved before
being sent away from the place OF It's
/ birth
The lowest in the cheese family are
! tie various goats milk che~ees with
/ doors OF varying strength ana dens!-
/ ties These come from thu goat bell
! of France, which stretches from IN"
Atlantic seabosrd through the Pyre-
nees. whore the spanish and tho
French goat blend, and circles the
Mediterranean coast, where II joins up
with Italy. and another hran'h turns
off through tho Maritime Alps, Ther"
are goat cheeses which sou eat with
! surar and others that YOU eat with
pepper and salt: some ar" don" up N
vine leaves and buried, apparently FOR
ases. Judging from their look ami
taste That ~ Saint Marceltn In the
old royal province OF Dauphiny IL
"hors concours" IN this class
The French menu Is wofullv lack
ing in toothsome desserts, perhaps he
cause Of the cost 81 sugar. always
s.
when the German army is not camp"d
i'm the chief sugar beet growing region
OF France cf course there Is trench
p.strN, which Is delicious when the
Turkish eggs are debarred from It's
cnmposition, but there are otherwise
few sweets all the nations own. the
cakes and puddings one occasionally
sees are but imported IDEAS mnde after
French conception OF their recipes
and chiefly for stranger consumption
The French don't like them,
There are but two peculiarly distinc-
two I-renCh soSeets-thc omelettes aux
'contitures and soufics, very good and
pNpensive whether mad" at nome or
ordered in restaurant. There are
mocornons from the place of their
birth Nancy in Lorraine, ana pam
d'epicc, or gingerbread from blJnn ~
the Cote dor, purely luca products
hut of universal renown. as Is the
nougat OF Montelimar, dull little
town OF southern France conveniently
placed between the almond orchards
Of the Midi on one hand and the honey
region Of the French Alps, these helms
tho nougats ingredients.
Thr Riviera furnishes the country
with mandarin orange" in PERCUSSION
almonds the green, unrpcn'd klno
and the famous thin SHIELDED Princess
variety and urNsIdliHed fruits Of q,
ilyud. Thor" are ASA knicra straw
berries rron I,uuur>airn, littl,
muuutam Village If the Riviera hack
ground which one would imagine cotlc
, al N