The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-17

ing and are fattening for nervous peo-
pie.
flying, either eaten raw or cooked.
Chill cayenne, horseradish and mus
tard should be used sparingly. They
give zest to the appetite and are val
liable stomachics. Radishes are the
same. but are indigestible, and should
not be eaten by delicate people.
Cucumbers are cooling, but are in
digestible to many.
RADISHES AND CUCuMBERS.
The amount of water contained in
these two vegetables n axes them most
valuable as summer additions to the
bill of fare. The radish should not be
eaten unless it is very tender and crisp.
and in preparing it for the table do not
cut Off the tiny heart leaves, a s these
are said to aid digestion, and they at
least add greatly to their attractive
ness. The skin of the radish is the
most indigestible part. and many re-
move all but narrow band of the
bright red around the center of the
radish, although they are prettier IL
left unpeeled. If one is denied the
pleasure of eating them, a small dish
of red radishes with the green tip
showing fmbedded in cracked ice will
act as an "inducer' to the critical ap-
petite on a sultry, hot morning, and IN
this may serve their purpose well.
One reason why cucumbers so often
cause trouble is because they are not
prepared in proper manner. They
should have at least an inch cut from
each end and carefully pared to remove
all the green part, sliced thin and
soaked in cold water for at least half
an hour. and an hour is better If the
cucumber is at all Wilted It should not
be served, as it is tough and very indi-
gestible.
Cucumbers frequently cause indiges-
tion because they are not thoroughly
masticated. They may be grated and
IfcI1 in 1fa
ner, for those who find Ii difficult to de
gest them when served in any other
way.
freshing and ten pting in the odor and
flavor of the cucumber II is very hard
for most people to resist eating them,
even when they dread the consequence
Inquiries Answered.
mo attention paid to inquiries not
giving name and address Of writer
plainly written)
Mrs T. K S. writes: Will you kind
~ send me recipes for the following
Orange and nut salad, potato chowder
and salad2
ORANGE AND NUT SALAD.
Take three cups of English walnut
meats, and If you want the salad very
dainty blanch the nuts as you would
almonds, though like the salad better
when the nuts are not blanched. Break
the nut meats in half but do not chop
them. Select six small. thin-skinned
sweet oranges, and without removing
the skins slice them very thin with a
sharp knife. Mix the nuts with sufH-
Gent mayonnaise dressing to bind them
together nicely. Line a cut-glass salad
bowl with crisp. delicate green lettuce
leaves. Then put in layer Of the
sliced orange; about one-third Of the
quantity you have; on these put a layer
of the nuts; then another layer Of
oranges, and so on until all materials
are used, having the top layer OF nuts.
Decorate with slices of orange cut in
quarters and whole nut meats. This
salad must be served as soon as possi-
BILE after it is put together, as it viii not
be so nice if allowed to stand.
FRUIT SALADS.
In all fruit salads omit onion flavor
and use lemon juice instead of vinegar
Any suitable combination of two or
more fruits may be used
PINEAPPLE, ORANGE AND CHERRY
SALAD.
Pare, remove the eyes and cut into
quarters a nice ripe pineapple; take
hard part from center and cut the
quarters into small cubes or slices; cut
half a dozen small oranges into slices.
remove the pits from a pound of cher
ries. sprinkle them with sugar and let
stand in a very cold place for half an
hour. Then arrange the fruit In alter
nate layers in a glass bowl, sprinNing
sugar between each layer If the fruit
salad is for breakfast. use the plain
French dressing instead of sugar.
SWEET DRESSING FOR FRUIT
SALAD.
Put five tablespoonfuls Of sugar in
a bowl: add four tablespoOnfuls OF
sherry one of maraschinO and "a small
wineglass of champagne. Stir all to-
gether until the sugar is dissolved then
sprinkle over the fruit as you fiji your
salad glass
POTATO CHOWDER.
Pare five large potatoes and cut into
dice; throw them into cold water and
let stand while you cut quarter Of a
pound Of ham or lean bacon into fine
strips and fry a golden brown with q
medium-sized onion chopped fine Drain
the potatoes and put a layer in the bot
tom of a stew pan; sprinkle within 9
little of the ham. onion and minced
parsley, salt and pepper. Put in an the
material in this manner. then add two
cups of milk Thicker with two level
tablespoOnfuls of butter and two Of
flour rubbed together to a smooth
paste. Let the chowder boil UP; sea-
son to taste and serve.
may be added to this chowder with
more milk and thiclSening, and you
have a delicious summer chowder.
CRAB SALAD.
Pick the meat from the shells ana
claws of a dozen small. cooked crabsi
season to taste with salt, pepper and a
little paprika, sprinkle with French
dressing made in the proportion OF one
tablespoonful of vinegar to two OF OIL
Add a little finely minced parsley. Fiji
crisp, cup-shaped lettuce leaves with
olives or pimOlas, capers and nard-
boiled egg yolks rubbed through sieve
If You Have Headaches
don't experiment with alleged cures. Buy
Krause's Headache Capsules which VIII