ABSTRACT
Reserve it rather for dessert, that in fragile porcelain dish or frail glass bowl it may lose nothing of the fragrance and crisp-ness and glow of colour that distinguished it as it lay upon the brown earth under cool green shelter. To let it retain unto the very last its little green stem is to lend to dinner or breakfast table the same stirring splendid harmony that lit up, as with a flame, the kitchen garden's memorable corner. From under the green of broad leaves the red fruit looks out and up to the sun in splendour unsurpassed by paint upon canvas. On pretty, white-draped tea-table, rose-embowered, carnation-scented, the strawberry figures to fairest advantage when Champagne holds it in thrall. To cook the strawberry is to rob it of its sweetest bloom and freshness. As syrup, distended with soda-water and ice-cream, conservative Londoner may now drink it at Fuller's.
