OLD-TIME RECIPES.
The vogue for old-fashioned English cooking grows steadily. Most exclusive West End grocers are taking advantage of this to put prominently before their customers delicacies guaranteed to have been made in accordance with old recipes. Elderberry wine is being given a dignified prominence it has not had for years, and so is perry, which is a light and rather sweet drink made from pears. Dr. Johnson in his dictionary described perry as "the next liquor in esteem after cyder," which it closely resembles if made with the addition of crab apples. Rowan jelly is another delicacy recommended by a Piccadilly shop for serving with grouse. This Scottish relish is said to be made from a recipe handed down from Stuart times. "Culpeper's Herbal," first published in 1653, gives directions for its preparations. Dr. Culpeper avers that the jelly will "stay the bleeding of the nose when applied to the nape of the neck." Modern doctors have less romantic sides.
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Auckland Star, Volume LXII, Issue 2, 3 January 1931, Page 4 (Supplement)
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161OLD-TIME RECIPES. Auckland Star, Volume LXII, Issue 2, 3 January 1931, Page 4 (Supplement)
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