Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-09-23
DAINTIEs FOR THE TABLE
Piokled Nasturtium Buds Make q Tooth
some Relish.
The Iced Compounds known as SOr.
bets and How the Different
Varieties Are Made.

A lady who has recently been visiting
English friends at their country place has
returned TO Washington with great enthu-
siasm for nasturtium cultivation.
Il have always been fond of nastur-
ttums," she said to friend, with whom she
was discussing household points, but
thought of them simply as exquisite bits
or masses of color. and used them only as
table decorations, to which purpose they
yield SO richly"
Il am sure 1 remember your using them
as an addition and improvement to a salad
said her friend.
"Ah, yes. / have used few leaves with
an ordinary salad. and 1 have garnished II
with the blossoms; and i have used the
leaves as a sandwich, between slices of
bread spread with mayonnaise. I suppose
almost everybody knows how nice they are
In that way. But in England they pickle
the young buds, Now 1 think IL is a pity
to turn the beauty of the plants to such a
prosaic use; don't your"
THAT depends altogether. Upon how deli
cious the pickles are. laughed her friend.
1T Is true that they have a very delicate
flavor, but the seeds answer every picking
purpose. l think, especially II you gather
them soon after the blossom is of. while
they are young and soft. They are very
easily picked, too. You must prepare the
vinegar in this way.
ITO one quart of vinegar add one pound
Of sugar. one ounce each of ground cloves.
cinnamon and pepper one tablespoon each
Of grated horseradish and salt. Boil ABOUT
fifteen minutes and put In glass preserving
jars. Every day as you gather the seeds
drop them into the vinegar, and when the
jars are full, seal them tight. Pint Jars are
better, as they can be sooner filed. sealed
and put away. They will not be ready for
use in less than a month. 1 assure you.
they make a sauce for boiled mutton that
Savavin would have euiogized. and that
capers cannot equal
Make an ordinary melted butter sauce
and add half a tumblerful of the picked
seeds. which have been previously dried in
a cloth. Mince half Of them very fine and
divide the others. The sauce should be
served In a bowl, separately.
English epicures are very fond OF mas
turtium vinegar. made from the freshly
gathered flowers. For this. the canning
bottle is merely filled with the vinegar and
a small quantity Of onion added. also the
blossoms. 1t is then sealed securely, and
left to stand for two or three months. 1t
must be strained before using.
Now do you wonder that I intend to
have the whole 'of my little garden given
up to nasturtiums next spring."
II do not wonder. admire ! shall have
a little nasturtium farm myself and test
all your English recipes
Sorbetx and Ices,
The fashion of serving an iced compound
known as a sorbet to mark the transition
from the first to the second course has
been gaining ground. until now it is rarely
omitted. In England, at the end Of the last
and the beginning of this century, punch
was almost universally served In this inter-
VAL when 1t was not served, as il is still at
civic banQuets. Immediately after the turtle
soup. Punch has been replaced by the sor-
bet A sorbet is distinguished by its semi
solid consistence; the preponderance Of
Sysiv &c
cream or water ice. To make strawberry
sorbet mix four good tablespoonful Of
strawberry jam with the juice OF one lemon
and a pint Of cold water. Strain II and
freeze. Then add a wineglassful OF maras-
chino and half a wineglassful Of rum. Re
freeze and serve garnished with whole pre-
served strawberries tossed In a little rum
and lemon juice.
Banana sorbet is made as follows: Peel
and pound six ripe bananas and mix with
four ounces of sugar, the juice OF two
lemons. a pint of water, a wine glass of
Jamaica rum and the same Of curacao;
strain and freeze.
Orange sorbet Is a favorite and is made
by pulping oranges through fine sieve, and
to each half pint of pulp adding two table
spoonfuls Of cognac and the same of orange
syrup. Freeze till the thickness Of batter
and serve in ice cups.
Peach sorbet is made as follows: Pound
about three parts of q large tin of canned
peaches to a pulp. add to this half pint OF
ed Juice of two lemons. Rub all this
through a sieve, then add to II a wine
glassful of maraschino syrup and half
pint Of champagne Freeze and serve in
cups. each garnshed with a quarter peach.
which has been busted well with sugar. well
sprinkled with champagne and left on the
ice until thoroughly chilled.
Chow-chow Sorbets.--Strain the juice OF
three oranges and three lemons into a bowl,
then rub three ripe bananas and half a tin
of canned apricots through a sieve into II,
moistening these latter as you pulp them
with about a pint and a half Of cold water:
then stir into II about a pound and a half
of confectioner's sugar, and when this is
melted freeze the mixture Serve piled up
in a china punch bowl
Violet ice is the daintiest of ices for a
luncheon or afternoon tea. Remove the
stalks from some fine and very fresh vio-
lets and pound the blossoms In a china NOR
tar with some sugar and a very small pinch
of powdered orris root. Mix 1t with whip
ped cream and freeze. Serve in tall Nu-
remberg glasses and garnish with crystal
lized violets.
These recipes are not original, but they
are thoroughly proved and not to be found
in every cookery book.
Indian BOokbtndinE.