The Elegant Art of Dining: Bohemian San Francisco, Its ... - iMedia

to merit lay chiefly in the fact that they were rarely visited by other than the
Italians of the quarter and these Bohemians who lived there.
A Fine Desert
“You Here take was macaroons the inspiration and strawberries. of many a good Put book a layer and of many macaroons a famous in a dish picture and
whose then a inception layer of strawberries, came from thoughts cover these that with crystallized sugar, and amid then these another surroundings, layer of
and macaroons here many and a strawberries needy Bohemian and sugar struggled until through you have the all lean you days want. with Over the these help
pour of these some kind-hearted rum and set Latina. fire to Here it. After they, it is even burned as we, out were you taught have a something fine dessert.” of
the art of cooking.
We bought the macaroons and strawberries on the way home and did not even
Of course, if one desire wait to for learn dinner various time methods to try it. of preparing food, it is
necessary to keep both eyes open and to ask many questions, seeking the
information that sometimes
We
comes
pronounce
from unlooked
it good.
for sources. Even at that
It it was is not made always the right a good way idea and to we take advise everything you to try for it, granted for it or is simple to accept and every leaves
suggestion, for you may meet a most with delicious the Italian memory.
vegetable dealer who is so eager
to please his customers that he pretends a knowledge he does not possess. We
discovered him one day when he had on display a vegetable that was strange to
us.
“How do you cook it?” was our question.
“Fry it.”
Then his partner shouted his laughter and derision.
“Oh, he’s one fine cook. All the time he say ‘fry it.’ One day a lady she come
into da store an’ she see da big bucket of ripe olives. Da lady she from the East
and she never see olives like dat before. ‘How you cook it?’ say da lady. ‘Fry it,’
say my partner. Everything he say fry it.”
In another vegetable stand we found an Italian girl, whose soft lisping accent
pronounced her a Genoese, and she, diffidently suggested “a fine Italian dessert.”
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