OLD ENGLISH RECIPES.

Dominion, Volume 1, Issue 2631, 5 August 1908, Page 5

OLD ENGLISH RECIPES.

• Even a brief study of. old cookery-books seems to show (says an English paper) that, with all our resources in the way ,of supplies from oiericas, ./we havo less rather than more variety in . oui r daily, fare ; than was nimed at and achieved some centuries ago. In tho.. matter , of ; salads: alorio om\ lettuces, mustard and, cross, and endive seem .monotonous .• enough compared ; with , tlio, list 1 of Sallats,' some 'simple,■ and compounded, some onely to furnishi'out- the -Table, and som,e both for uso and adorriation," which we find in " Tho English Housewife," published in 1653. There is something particularly, attractive about "your compound ballats which are first the young Buds and Anota ol all manner of wholesome Herbs, at their first springing, as red Sage, Mint, Lettice, Violets, Marigolds, Spinage and many other mixed together and then served up to the Table with Vinegar, Sallat-Oyl and Sugar. Preserving ."Sallats," wo. are told, were of two kinds, ." either pickled, as are Cucumbors, Samphire; Purslan,: Broom and such ■ like," or: " preserved .with vinegar, as V iolets, Primroses, Cowslips, Gilly-flowers of all kinds,. Broom-flowers, "and, for the most part any wholesome flower whatsoever." As for the 'simple-Sallets," the "Housewife," after mentioning a few, comes to a stop with the pregnant statement that' there' is a world of others, too tedious to nominate."