The morning news. [volume] (Savannah, Ga.) 1887-1900, 1893-01-27

make it possible for the society swell who
half hides behind his big boutonniers to
turn its fading petals toward a saving in
his board bills, for we are told that chrysan-
themum salad is the caper just now in the
French capital, and IL needs only to have
the approval of the Prince Of Wales Co be-
come bowling American success
This idea is by no means ohimericai one
and there is nothing of the butterfiy-wi
diet about the salad when once it has been
made. Nor is it an original Partisan dis
covery. It Is q Japanese idea, and has been
introduced In Paris by a japanese cook Of a
family of exceeding high degree Salad
made from the petals of the ohrysantbe-
mum is not rarity In Japan. On the con-
trary, 1t Is almost common, and the fact
that there are so many Japanese in San
Francisco makes the idea OF utilizing the
popular flower as an edible the more easily
attainable.
The first outward evidence of the fact
that the idea had reached San Francisco
was given by young gentleman from Mob
Hill, who recently sauntered into one of the
leading restaurants and wanted to know II
he could get a chrysanJhemum salad made
for party Of eight. The restaurateur had
heard OF the dish during recent visit to
Paris, but he had not vet introduced
il here. Not to be thought unpre-
pared to fill every conceivable order,
however, he offered TO prepare the salad,
though he could not guarantee it's entire
success. 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. 1t is fact, however,
that chrysanthemum salad 10 not only a DOS
sibility but a very desirable dish when
properly made, and IL is only a question of
time when it will become as popular here
as IL is in Paris
G.,k, -
the Japanese government, In answer to
the queries of Chronicle reporter yester-
day, said that IL was not only q common
thing to make a salad of the common chrys-
anthemums in his 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
pluoked while the flower is fresh, and
are boiled until they assume something of
the consistency CT jelly. Salt, vinegar
and sugar are then added, and the salad is
served with amy dressing which the epicure
may prefer. Mr.. Chinda said that he had
tried to make salad from chrysanthemums
grown in his own garden in this city, but he
had been unable to eradicate the bitter taste.
Experts, however, have no difficulty In
rendering the salad palatable, and there Is
no trouble about its being tender. The
petals almost dissolve.
A 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 dining room is decorated
with growing chrysantnemums, and the
guests are asked if they would like some
salad. If so. they may have red, white.
blue or yellow. as they prefer. The flowers
are plucked according TO the taste Of the
company, dropped into water that ia boiling
over a portable stove, and the salad is
ready in few minutes, oolored as the flow
ers had been, and tasting all the better tor
their having been 30 freshly pluoked.