Fruit.—We should be badly off for fruit if it were not for oranges, which are actually cheaper than English apples in the apple season. Now is the time to make marmalade, as Seville oranges are plentiful. If oranges or any other fresh fruit have to be kept, they should be in the dark, and laid on wood, not on a plate or dish. It is better to put them in rows, and not heap them up. Grapes are still in the market, flanked by apples and pears of the most durable kinds, and early strawberries.
April.
Meat.—Grass lamb is the meat of the season.
Fish.—Whitebait is a choice natural product. It is supposed that this delicious fish can only be obtained, either “plain,” “devilled black,” or “devilled red,” in true perfection at those excellent hostelries which by its means have attained celebrity. No greater mistake exists. It is within the power of every gentleman to have as good whitebait at his own table as he can obtain elsewhere. Fresh bait, ample flouring, and boiling—absolutely boiling—lard will solve the problem in the most satisfactory manner.
Salmon is getting cheaper—if not better—and plump chicken-turbot is still in. The gigantic but rather coarse halibut remains, with plaice and flounder. Dainty brook-trout and larger specimens of the same genus, from the Irish lakes, present an agreeable spectacle; while the gurnet is in great force. Whiting is yet in season, but mackerel and herring are better later on. Oysters take their leave.
Game and Poultry.—Spring chickens, ducklings, goslings, and guinea-fowl but feebly replace the juicy birds of the autumn and winter months.
Vegetables.—Among the prime vegetables of the month asparagus holds the chiefest place, and is always delicious. To those who have not yet tasted it we may recommend cold asparagus, with plain salad-dressing, as a breakfast dish without a peer. Green peas, early French beans, seakale, sorrel, spinach, succulent mushrooms, early carrots, and baby turnips are plentiful.
Fruit.—Pines, melons, oranges, hothouse grapes, peaches, nectarines and strawberries, and a few durable apples and pears apart—fruit is scarce; but delicious tarts can be made of green peaches and apricots.