| OCR Text |
Show 62,000 TONS OF CURRANTS. I Orltoni Seem to Be Exceptionally I Fond of This Fruit. I Our great-grandmothers, although I they had to pay a very high prleo for dried currants, considered them quite Indispensable to the compounding! of M those pies, furmltles and florcntlnes which wcro tho pride of every holso- W .wife. Domestic catering must WlV(-C?js -til been an arduous undertaking In tnftso -n days, for currants and othor dried fruits wore not to be procured oui of London except once a year, at the 'annual 'an-nual fair of tho local market town. Thu royal dish of plum porridge, which It wns tho prlvllegu of tho archbishop of Canterbury to servo to a newly crowned sovereign, was composed largely ot currants, the fruit being stewed Id strong beef soup enriched en-riched with red wine and rod Back. Now that the order has changed and simplicity Is tho keynote of the highest high-est class cookery, wo Hrltons bavu trebled our appreciation ot the homo-ly homo-ly and wholesome currant; und although al-though flurentlnes and plum porridge ' nre dishes of tho pant, no less than , 62,000 tonB of currants go evory year to the making of broad cakes, pastries and puddings to tempt the British ap-petite. ap-petite. Ladles' Pictorial |
