The times. [volume] (Richmond, Va.) 1890-1903, 1893-02-04
CIRYSANTH EMUM SALAD.
Made Fresh From the Petals OF Flowers
That Adorn the Banquet Room.

A new use for the chrysanthcmum has
been developed in Paris which opens up
n great fielc of operations In Horticulture
and gastronomics 1t affords an opportu-
rity for millionaire nurserymen TO COM
bine the truly elegant and aesthetic with
the more practical phases OF their occu-
patton and to make IL possible for the so
ciety swell who half hides behind his
big boutonniere to turn its fading petals
toward a saving in his board bills, for we
are told that chrysanthemum salad is
the carer just now In the French capital,
end 1t needs only to have the approval OF
the Prince OF Wales TO become bowling
American success.
This idea is by no means a chinercal
one, and there is nothing Of the butter
fiy-ving diet when once II has been made.
Nor is ii an original Partisan discovery.
1t is a Japanese idea, and has been intro
duced in Paris by n Japanese cook OF
family OF exceeding high degree. Salad
made frcm the petals of the chrysanthe-
mum is not a rarity in Japan. on the
contrary. II Is almost common. ana the
fact that there are so many japanese III
San Francisco makes the idea or utliiz-
ing the popular flower as an edible the
more easily attainable.
The first outward evidence of the fact
that the 1Qca NdO fedCHcu san HiuhNiSSp
was given by young gentleman from
Mob Hill. who recently sauntered into one
OF the leading restaurants and wanted to
know If he could get a chrysanthemuh
salad made for party tf eight. Tue
restaurateur had heard Of the dish dur
ing a recent visit TO Paris, but he had
not vet introduced II here. Not T. be
thought unprepared to fill every conceiv-
able order, however, he offered to prepare
the salad. though he could not guarantee
it's entire succt SIS. The customer had no
fancy for having the dish tried on his
guests as plays and poison are tried upon
the dog, so the order was changed. II is
a fact. however that chrysantherlum
salad is not only a possibility, but very
desirable dish when properly made. and
Ii is only question Of time when ii win
become as popular here as IL is in PERKS.
Sutema Chnda. the resident Consul
Of the Japanese Government. in answer
to the queries of a Chronicle reporter
Yesterday said that II was not only n
common thing to make n salad Of the
common chryssnthemums In his natl re
country. but that the salad made from the
petals of the choicest varieties OF the
flower constituted Wand that was much
sought after among the richer classes.
The salad Is made from the petals only.
These are pluCkc'i while the flower Is
fresh. sr are boiled until they assume
50 IT ching of the consistency of a jellv.
Salt, vinegar and sugar are then added.
and the salad is served with any dressing
which the epicure may prefer. Mr.. Chinda
said that he had tried to make a salad
from chrysanthemums grown In his own
garden in this city, but he had been una
BILE TO eradicate the bitter taste. Experts.
however, have no difficulty in rendering
the salad palatable. and there Is no trou-
BILE about it's being tender. The petals
almost dissolve.
japanese custom described by Mr..
Chinda Is for those who are giving
large dinner party TO make the salad to
order on the spot. The dinlng-room is
decorated with growing chrysanthemums,
and the guests are asked II they would
Ike some salad. If so. they may have
red, white. blue or yellow. rs they prefer.
The flowers are plucked according TO the
taste of the company dropped into water
that IL boiling over a portable stove, and
the salad Is ready In few minutes. coll
cred as the flowers had been. and tasting
all the better for their having been so
FIRE SHY plucked.-San Francisco Chronicle