Kirsch Sherbet
A kirsch sherbet is a delicacy that doesn’t put itself in the way of ordinary mortals every day in the week. That’s why its welcome is a soulful one when it does appear. You have a pint of chablis and a pint of any preferred fruit syrup, which you freeze. Then at the last there is added to it half a pint of kirschenwasser.
By the way, before I forget it, you may treat watermelon with the frozen champagne exactly as prescribed hereinbefore for strawberries and champagne.
All these are but a few of the ices familiar to expert cooks nowadays. But each one herein given is capable of so many variations that I am leaving that part of it to you. Do you know that I am saddened more and more every day as I contemplate the power that lies in suggestion and the stupidity of people who will not avail themselves of it? But this is not perhaps the sort of talk you look for in a book that has to do with the material things of life. Very well, we will cut it off.
AUGUST
“Ah, you flavor everything; you are the vanilla of society.”
ABOUT the only time when I am really anxious to have the right to vote is when some legislation tending toward the preservation of the lobster is on the docket. Then, if I had the opportunity, I should not only vote with both hands for a “close season” on that delectable shellfish, but I should lecture as long as I could get any one to listen to me, either on Boston Common or in Faneuil Hall, in an endeavor to induce others, men and women, to vote with me. I believe I should even resort to bribery where I thought it would do—and I am a fair judge of individuals who don’t require their “inducements” to be too heavily coated with sugar—in order to put it through.
As matters are now there are almost as many ways for preparing lobster as there are lobsters in the sea, and in order to try them all you would better be about it before the supply is utterly exhausted, or some one in authority calls “time.”
Devilled Lobster