The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-06-28

Cool light and inviting is the very
noticeable feature in the faring selected
for all the lighter summer entertain
ment. The idea being to suggest 10 the
minds Of the guests, both by the choice
and preparation of the dish and decora-
tons the fresh GOODNESS of shady dells
and charming woodland hooks, where
waves the ferns soft plume OF green,
and ina ginatiOn pictures elfin and fairy
dainty feasts and revels under the
moons high noon
Scarcely more substantial than fairy
food in appearance is many OF the de-
ligatful cOnceits with which our sum-
mer hostess now enchants the eyes anu
surprises the palates Of her friends. For
these dishes which appear so unsubstaE-
tial are found to be decidedly tasty
and satisfying, though it requires no
little culinary skill and good judgment
to produce this result with such seem
ingly fairy-like materials.
THE SUMMER SALAD.
In the summer the salad casts off its
heavier and conventional winter dress,
and appears to the wearied eye and
taste in all the gaiety of fresh colorings
and refreshing f1avOrs of the new Vege-
tables and fresh fruits.
The reigning summer favorites in the
salad class are the fruit conceptions,
served as the piece de resistance, and
this must be frozen if YOU wish to serve
it in a manner most grateful and dc
lightful to your warm" friends and
guests
One can scarcely conceive anything
more deIiciOu- lN inviting to eye and pal
ate than a frozen fruit salad. the IN
spiration of one who knows just how
TO so proportion the several atoms that
"lul k within the bOWl' as to give the
subtle but full concord 70 their variety
When possible always get the fruits to
be employed in salad as fresh from
the garden as possible, tasting of tie
sunshine, but not gathered in the heat
of the day unless you can thoroughly
chill them before using.
It is wonderful what effects one can
produce OF eye and imagination by the
artistic and proper arrangement Of fruit.
Have you ever tried grouping the Va7'i-
Gus colered grapes, starting with tEe
sOft,z4ffnost transparent. golden green
with a CLINT Of hidden sunshine in their
hearts, which suggest the tempered sun
light through the cool, green Oceaa
wave? giving a warmer suggestion with
the soft tlntS IN the pink fruit and
mingling these with the cool, slumber-
Gus shadows lurking in the black grape
Here and there a green leaf peeping
forth to suggest the old home garden
with its arbOrs and shady hooks. Tia
whole arrangement is so simple and yet
to the eye seeking beauty in the high
way and by-Way, this picture viii give
the greatest pleasure in it's restful ef-
feet Chill and carefully remove the
seeds from the grapes and surround
them with a bed of the delicate green
of crisped lettuce leaves and serve ice
cold with the very choices oil dressing
and surely 'twould tempt one to eat be
the appetite ever SO weary or the condi-
ton of the atmosphere almost unbear-
able.
WHITE AND RED CURRANT
SALAD
These make a lovely picture salad
when left on the stems, each bunch
brI shed slightly wi white Of egg or
dissolved gelatine end rolled in granu-
lated sugar. then chilled thoroughly be-
fO heaDing IT, snar3 ing giess bowl
with tender let'l &c. Just Fef0re serv-
ing sprinkle dressing over them made
of finest oil. lemon juice and just enough
salt to take away the crude taste OF
the lemon Juice, bat not enough to be
noticeable.
CHERRY SALAD.
Select the large red cherry and re-
move the pits with a quill. Make
syrup to barely cover them, using half
as much water as sugar; when it boils
up clear pour over the cherries and let
stand until perfectly cold, then pack in
ice and salt for three or four hours
When ready to serve form a cup with
three or four leaves of the crispest, ten
derest lettuce, having them placed on
an individual dish representing lettuce
leaf with a small lace paper dolly on
the plate. FIJI this leaf cup with the