Mighty like a rose and it is rose, a rose-petal honey made by a recipe taken from the famous Martha Washington cookbook, the original copy now owned by the Historical Society of Pennsylvania.

See Paris and die? No, see Paris and eat. That is, or should be, the intention of the thousands of visitors who will go to Paris this anniversary year.

There are such magnitude and variety to this awesome subject that one hesitates to treat it briefly in the space of a single article.

It's a little patch of heaven—gourmets' heaven, we mean—Bellows' Gourmets' Bazaar, 69 East Fifty-second Street, New York. Here we discovered little delicacies from the Continent not generally found in the States....

Is there any better dessert after a dinner than a red-meated grapefruit broiled with sweet sherry? Or dress the halves with a cherry or a dot of cranberry, or drizzle on honey.

Cherries Jubilee is a beautiful name for a beautiful dessert. The better restaurants serve this wrapped in blue flame and steeply priced. $1.50 a portion or thereabout.

Wars were boiling up all over the world, and talk of war was every place. It was time, I felt, we went home.

One glorious month in the Far West on the hunt for good things to pass on to gourmets. First stop Seattle, to visit Samuel Martin, importer of men's topcoats.

Dark red, clear as crystal, it pours from the bottle, a smooth, velvety syrup with a glistening look. Ribena by name, made from pure black currant juice and sugar, not a thing else.

Honey in comb for a summer breakfast treat. Crash in with the fork, spill out the white clover sweetness, a bee's content distilled with a trace of the basswood bloom.