eaten for its thirst-quenching
properties.
In the winter there are the
succulent dried figs and raisins of
Greece and Smyrna; tender little
apricots dried with their stones in
from Damascus, and loucoumi† to
accompany sweet Turkish coffee.
In Italy there will be delicious
water ices (granite), Sicilian cassata,
and elaborate ice-creams (although
both of these are eaten as
refreshments at odd times of the
day more than at the end of a
meal; they have also become rather
Americanized in recent years). The
Neapolitans make very beautiful-