Verdant Stuff.
Lovers of salads should now be conscious of a pleasing titillation, for this is the green season par excellence. Watercress is at its cressiest; and lettuce springs from the earth for no other reason than to invite the attentions of those two culinary modistes, oil and vinegar—the Paquins of the kitchen—and so be "dressed", with highest elegance.
Les Petits Oiseaux.
Pheasants and partridges are, alas! not now obtainable except from cold storage. But let us not grumble over-much. Let us rather remember that the more they are neglected by the diner during the mating season the more of them there will be to eat when the horrid period of restriction is over. Among the rarer birds which are now on the market to compensate us may be mentioned the bobolink, the dwarf cassowary, the Bombay duckling and the skewbald fintail. The last-named bird, which comes to us from Algeria, is renowned for its savoury quality and is cooked in butter and madeira, with a soupçon of cayenne. The effect of the cayenne is to merge the too prominent black and white of the flesh into an appetising grey. The Rhodesian sparrow is another highly esteemed delicacy, which does itself most justice when seethed in a casserole with antimony, garlic and a few drops of eau-de-Cologne.