"
And, just to keep things moving, we have restored an antique whirling
cruet-holder to deliver Worcestershire sauce, soy sauce, A-1, Tap
Sauce and Major Grey's Chutney. Salt shakers and pepper mills are
handy, with a big-holed tin canister filled with crushed red-pepper
pods, chili powder, Hungarian-paprika and such small matters. Butter,
both sweet and salt, is on hand, together with, saucers or bowls of
curry, capers, chives (sliced, not chopped), minced onion, fresh mint
leaves, chopped pimientos, caraway, quartered lemons, parsley, fresh
tarragon, tomato slices, red and white radishes, green and black
olives, pearl onions and assorted nutmeats.
Some years ago, when I was collaborating with my mother, Cora, and my
wife, Rose, in writing _10,000 Snacks_ (which, by the way, devotes
nearly forty pages to cheeses), we staged a rather elaborate tasting
party just for the three of us. It took a two-tiered Lazy Lou to
twirl the load.
The eight wedges on the top round were English and French samples and
the lower one carried the rest, as follows:
ENGLISH CHEDDAR CHESHIRE ENGLISH STILTON CANADIAN CHEDDAR
(rum flavored)
FRENCH MUeNSTER FRENCH BRIE FRENCH FRENCH
CAMEMBERT ROQUEFORT
SWISS SAPSAGO SWISS GRUYERE SWISS EDAM DUTCH GOUDA
ITALIAN CZECH ITALIAN NORWEGIAN
PROVOLONE OSTIEPKI GORGONZOLA GJETOST
HUNGARIAN LIPTAUER
The tasting began with familiar English Cheddars, Cheshires and
Stiltons from the top row.
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