Food and flavor, a gastronomic guide to health and good living . ands of the Christ-mas season of 1910, the number of puddings furnished aggre-gating 250,000. There are three or four other London manu-facturers each of whose output perhaps equaled that described,and there are a large number of smaller establishments in whichplum pudding was supplied for home and foreign consumption. The pudding is put up in packages weighing one to fivepounds each and securely packed to insure preservation and safetransportation. Properly prepared and packed the plum pud-ding of England, with ordinary care on
Food and flavor, a gastronomic guide to health and good living . ands of the Christ-mas season of 1910, the number of puddings furnished aggre-gating 250,000. There are three or four other London manu-facturers each of whose output perhaps equaled that described,and there are a large number of smaller establishments in whichplum pudding was supplied for home and foreign consumption. The pudding is put up in packages weighing one to fivepounds each and securely packed to insure preservation and safetransportation. Properly prepared and packed the plum pud-ding of England, with ordinary care on the part of the house-wife, will retain its virtues for a year or more. Plum pudding has the evil repute of being indigesti-ble. An English friend informs me that while it cer- 446 FOOD AND FLAVOR tainly is so if boiled only three hours, as is usually done,it becomes as digestible as good bread if boiled sevenhours. It is then compact and yet brittle. Still another profitable branch of the art of prepar-ing appetizing food is that of the cheesemaker. If im- WD. Ye Olde Cheshire Cheese itation is the sincerest form of flattery, the Englishmakers of Cheddar cheese have been flattered as fewmortals have; for in the United States, as well as inCanada and Australia, most of the cheese made is ofthe Cheddar type. There would thus be no cause forexporting Cheddar, even if England had any tospare; nor is much of the Cheshire sent abroad, itsfragile nature making it unsuitable for exportation,which is to be regretted, because in the opinion of , shared by many epicures, Cheshire is the finest BRITISH SPECIALTIES 447 flavored of British cheeses. It is made from milkwhich is perfectly sweet, and to this its special aromahas been attributed. For the third of the three best-known varieties of British cheeses—Stilton—there is aconsiderable demand for the tables of foreign epicures,as it exports well. Stilton is a blue-molded cheese, which is manufac-tured of unskimmed milk in a
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
