A cocktail consisting of 60 ml (2 fl oz) rye whiskey, 30 ml (1 fl oz) dry vermouth, 30 ml (1 fl oz) pineapple juice. Shake with ice and serve on the rocks in an Old Fashioned glass. It is also a salad.
A salad of halved lettuces, grapefruit, pears, green peppers and chopped egg whites originating at the Algonquin Hotel in New York. The Algonquin set included such luminaries as Dorothy (Men seldom make passes at girls who wear glasses) Parker and Robert Benchley. It is also a cocktail.
A large black vinous grape with a blue-grey bloom and very good flavour. It is also a variety of tomato.
A popular variety of heavy-cropping heirloom tomato which grows well in cold greenhouses and outdoors. It is an indeterminate variety producing medium-large, round red fruits 5-6.5 cm (2-2½ inches) in diameter mid season. The fruits have a fleshy interior of good quality, colour and flavour. It is also a variety of grape.
A variety of red flushed yellow dessert apple recorded in 1864 in Ireland. It was awarded the Royal Horticultural Society First Class Certificate in 1899. It is a late-season apple, harvested from mid-late October in South-East England, is stored, and is at its best between February and April.
A drum of semihard cheese made with goat's milk, similar to Cheshire. It has a moist paste and is coated in wax. It is made in Cumbria by Carole Fairburn of Thornby Moor Dairy, Wigton, Cumbria. This cheese is made with raw, whole milk. The curds are pressed. It is made with vegetable rennet so is suitable for vegetarians. It may be found weighing 500 g, 1 kg or 10 kg (1 lb 1 oz, 2 lb 2 oz or 21 lb 4 oz). A smoked version is also available. Affinage is from 4 to 10 weeks.
