Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1890-04-04
FLOWERS USED FOR FOOD.
VARIOUS KINDS THAT ARE EDIBLE
AND ARE EATEN

tAftOUS NtNOS IHAi th6 eStSSe
AND ARE EATEN.
ss~vssi Liibss n = LAdiss' Lasehsse-Is-
euxs Flower. Dipped in Batter sd Frssa
in Oil The Thistle Eamily-A Rsss
Cake-C~ndi~d Bln..nns.
animals feed. man eats. bat the man
Of intellect alone knows how 70 eat
So saws q man verse-d in wisdom. And
trrlv lie was wise. for the fate Of ma
tio,is depends upon how they're fed.
Cooking is a science, and the author who
declared that ''rh- discovery of new
dish dos more for the happiness OF man
kind than the discovery of a new planet,
was evidently philosopher. for all men
are interested in cooking.
Flowers, The very word is the quint-
eSs. nee of foetry. fragrance and beauty.
A dinner. novel in the extreme. was
given bv an eastern girl. a wealthy debu-
tante. The dinner ~as served IN great
magniiicence, and al it "stewed lilies
was the most favored dish.
1t didn't matter at all that the ''stewed
lilies resembied inferior greens or cauii-
flowers in appearance, and as TO taste
imagination fails TO convey its awful
wishy-washiness. if the antipodal terms
he allowed, vet every girl at the table
declared as She Dipped her fork into the
stewed novelty that they were perfect
IL delicious. you know" and they could
eat them every day" No pepper, no
salt no soupcon Of butter defiled this
purity of the lily stew; forbid, god of
fashion, perish the thought, oh, cuisine
Of aesthetic food. the lilies were stewed
simply intact and eaten simply and with
tact. For no muscle of the tortured
fashionable gourmande's face betrayed
the feeling that she was eating dish
that was similar to washed out sunshine
or the ghost of a stale spongecake. They
were stewed lilies all the same, and if
each partaker turns her head away at the
sight of the flower in full bloom for some
time to come, why inquire further: Is
the mere fact Of the effects of a first
cigar to Danish forever the habit of smok-
ing others:
A DINNER OF LoCUsTs.
Not very long since an article in an
eastern paper spoke of clever woman's
subterfuge in cooking in following man
ner: The latest novelty in the vegetable
line is the introduction of flowers, that
is edible flowers The two which are
said to be the most satisfactory belong
absit omen. to the thistle family, and
re joice in the names caligonum poly
gonordes and bastia latitlior. The popu-
lar form of both English and French
seems somehow hard to conquer in the
case of these new dishes. but doubtless
all will come in time. 1t is related of a
bright Boston woman that once whilst
she was living in the country abroad, in
a spot where the markets were extreme
" unreliable, she was surprised one day
by the arrival of several guests near the
hour of dinner. 1t CHANGED, as it usually
does in similar cases, that her larder
that day was especially bare: so she set
to work her wits as her only assistants
to overcome the difficulty. The locust
trees were in full bloom. SO she selected
the finest clusters, dipped them in batter
and fried them in boiling oil. The dish
proved not only an ornamental one, the
shape of the ordinary clusters being not
unlike that of grapes. but it proved pal
atable as well, and if not very substan-
| tial. went no inconsiderable way in the
scanty dinner.
When Rome became the center of rich
es she had every luxury of the table, from
the growing locust in bloom to the os-
trich st Johns bread" is said also to
be species of wild locust, and there are
other methods of cooking in which they
have been used. As for the dandelions.
they are converted by the skillful cook
into the most palatable dishes. They
are also gathered with care and made
into healthful tea Us well as into stewed
vegetables The danlelion is sometimes
termed not a flower. but it certainly is
entitled and justly SO to floral considera-
ton, and belongs TO the floral family.
so.:. EDIBLE PLANTS
| The nasturtium makes a most delight
full salad. the leaves being selected for
the purpose as the most delicious portion.
The peppery. peculiar taste tichles the
/ lelSlt VI tht NPitd i' "iti Nhhi HIS, anu
the nasturtium salad is favorite dish
on the buffet of the fastidious epicure.
The seed of this flower makes most
tempting pickle, and invites hy its quail
tiles an appetite to the most jaded palate
and stomach.
The cactus is il plant that has been
used with effect by the Indians. When
Il
and were left without food or liquid,
they converted the cactus into a nonri,h-
ing vegetable Besides this, the liquid
coming from them served in the place of
| water.
Roses have always played an import
ant feature in the high art of cooking.
Under Ch;riemagne's reign the devices
| for cooking into which flowers were in
serted were several, while in the Seven
teenth century the women Of the gentlcst
birth, greatest wealth and highest posi-
ton in court took the greatest personal
interest in their kitchen and its results.
4 favorite method OF giving fish the
tast.. of flowers at this time was to boil
them in rose water. The flavor was SO
tI"rtuShlN iliilhfBua'iHS tHa' YOU "o"ii
imagine the fish was rose itself. The
mode Of dining in tins century was one
Of great magniiicence. The rose as an
article Of food has history which goes
| away back. 1t was well known to the
ancient Greeks and Romans Louis
Post Dispatch.
HOW SOME ANIMALS EAT,
The sturgeon 10 toothless and draws in it's
food by suction.