The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-09-24
Eagle Table and Kitchen
Suggestions What TO Eat
And How to Prepare Food,

->--@------------. : !.
/ These articles on the necessarily alb
sjrbing topic OF food are carefully pre-
pared and based on knowledge Of chem
lsfry as applied 10 cooking and practical
Information derived from actual expert
ence.
First Volume-Conducted by Ida Ames
Willis, Marquette Building, Chicago. 70
whom All inquiries should be addressed
All rights reserved BY Banning Co..
Chicago.
Dishes Which Are Still Seasonable.
Although sumner is on the wane thcrs
are two essentials to hot weather cook
cry. aspic jelly and mayonnaise sauce
which will be found useful in the prac-
tice OF nice little economies at other
times and seasons as well. scraps Of food
seemingly too insignificant 10 be turned
10 account. may, with the aid OF these
two preparations. be turned 20 dainty ac-
count and made available in no end Of
dainty molds and salads
There is a very little secret or difficulty
IN preparing aspic jelly. for clear veal
stock or broth. a little gelatine. French
or even homemade white vinegar like
corn vinegar. and perhaps glass Of
white wine and bunch OF herbs are the
only materials really necessary and
which are always available. The use OF
this jelly is real economy. a fact soon
demonstrated, for no scraps OF meat.
poultry. fish. cold vegetables. etc. are too
Insignificant to be used 20 produce some
dainty shape at les scost than a palmer
unauactive dish would entail Even a
small can Of sardines may be made T.
yield astonishing results as the piece dc
resistance in an emergency in conjunc-
aspic jelly.
TO PREPARE A MAYoNNAlSE.
This requires a little more art. perhaps
but is not at all difficult when once mas
tered. and the ingredients. fresh egg
yolks, purest salad oil. little lemon
juice, tarTagOn or good cider vinegar.
salt and cayenne. are simple and COM
mon enough To be able 10 mix II with
unfailng accuracy 20 just the right
thick, creamy consistency is the part q
the process requiring knowledge and
care, and IN unskilled hands il may re-
suit in apparent failure at just fhe
moment when IL seems going well A
single practical lesson from skilled
cooking teacher. ard fortunately these
are not difficult 20 find ia these days.
Will give the inexperienced a practical
knowledge worth pages 81 written iu-
structiors The price Of such a lesson is
not 10 be compared % the advantage
gained. FOR the cook who has once
learned the secret ~ mayounaise mixing 4
will never be at q I0ss % produce ac- 4
ceptable novelties ia the form Of salads }
Introducing ali sorts ~ Ssh. not of ncc- A.,
essity the most costly Kind. shelllsh. I
poultry meat. game and cold vegetable. {
Some 81 the combinations favored b.
French cooks. az artichnkes mgsseis ard 4
anchory. oysters. celery or cold spinach .
and eggs. seem hardly appeuz.nz % eur
minds. and yet we end them quite aq
when a perfectly made mayonuaiae
brings all into ralatabIe harmony
Gradually Wc are learning that veg
stables and fruits should bear q more
prominent part IN our menus aad that
many ~ the former. such m aHpafasre.
lrtichokes. cauliGoRer and string beans.
are quite as good cold az hof and alHays
lre ferahle in salad.
Delicious ssiads ar made ~ mixed
-cKethlcs sgeh ST. potatoes. peas. French
beans Young carrots. tomatoes. csg.i-
soacr. etc served with uayo1re1se ~
plain osl ard acid dreesirg.
SO vegetable lends rreif io 80 mary
.iferaut ways ~ cookery except the
white potato
II 81 becoming more widely kncan. to-.
hat fhere are 10 more delicious Fsisla
han those made ~ freeh fri-lts peaches
nd hcrho,1se grapes being generally ae-
erte6 40 heading ere hst. bah ere
hesper ard humber varieties q fr1lt
omlns 81 ueiL
Nuts play prominent part in salads
-o. and a r8-rulratior ~ rlts ffslt end
ezafah8rs makes r0f orlr seTy tartg
alad Bat als1 Flosta-tisl ore
sspic or ssvory Jelly. 4,
Take one raffa foo- well cleaned alE
u1res - ha=H tua IelD1r - Fral r1r
.rEe carrot alr small esier 9rr -
sect aertE one 1'ear - raee fhrff
errer crrus whites ~ tun arrz
e