Evening star., 1902-06-06
FLOWERS AS FOOD
MARIGoLDS USED IN BROTH AND
VIoLETs IN SALAD.
Grape Leaves Eaten by Syrians and
Pumpkin Seeds by Italians
Branded Blossoms.

| of this city to discover that many products
| which are unheard of as edibles among ma
| tives of this country are familiar foods
among other nations. At Fulton market
| baskets Of the dark purple, salty dulse a
seaweed esteemed highly by the Irish find
ready sale. Grape leaves enter into prepa-
rations of the cuisine among the Syrians
of Washington street, pumpkin seeds are
esteemed as a delicacy by the Italians OF
Mulberry street and scores of things name
| less to the average American are displayed
in the groceries of the Mott street region
In a lecture on Some Unusual Food
Plants" delivered by Julia Davis Chandler
before the Botanical Society of Pennsylva-
MIA, the auth said that what is familiar
depends not snly on inheritance or wealth
and position, but on taste and travel.
I'm a great country Sucn as ours she
said, with such diverse products from
Maine to Mexico and Florida to Oregon,
| it is hard to say In a breath what is fa-
mfliar to Americans as people. For in
stance, New England people do not use
pomegranates guavas and okras, nor chew
sugar cane pith as sweet morsel. l have
met intelligent southerners who had only
heard of red currantS, and who spoke of
| the jelly as a curiosity, and to whom rhu-
barb was unknown. Neither are people
east of the Mississippi familiar with the
buffalo berry, by many thought to be su-
perIor to the currant."
Rosemary Tea.
When chrysanthemums were very costly
a young California Luculus had a salad
made of them. They may also be served
hot in white sauce Those brought up on
Miss Edgeworth's stories will remember
in Simple Susan how Susan gathered
rosemary to make tea for her mothers
breakfast and bright yellow petals of mari
hor
The chef Of an American Of wealth ar
ranged violets on lettuce salad dressed
with old Burgundy, and pronounced it
Vra1ment lyriQue. Candied violets orna-
ment all fine boxes of confectionery now
adays, and srup of them is made In
parts OF the south, also violet soda, violet
Jelly, violet fritters etc Where flowers
are used in fritters they are first stepped in
brandy.
In Italy, near Naples SQUASH blossoms
are dipped in batter and fried. In Germany
elder flowers are used the same way. and
TO naVor wine and vinegar. The use Of the
elderberries for wine and pies and preserves
mixed with apples, green grapes, etc, is
much more common here.
Cassia Candy.
Cloves and cassia buds are the flowers
OF tropical trees, and when sugar coated
were favorite candy in old times.
Rose hips or haws were used in England
and colonial America for preserves, pudding
sauce and other dishes. John Winthrop of
Massachusetts, Bay sent back to England
Tor rose preserve, probably of petals such
as We now import from Turkey usually
navored with maraschino. which is a cor
llal made from cherries in Dalmatia
Noted French cooks use a few drops of
hnest strong cologne, which contains Jas
mine and other flowers, on a lump of sugar
dlssolved in the wine to dress mixed fruits
In an old French book many flowers are
mentioned from which to make fayorine
extracts or sirups, poppy. jonquil and the
lime or linden Old English books give
recipes for elove-gillyflower and pea ch bios
som sirup. 1t has been a fad in this conn
try to perfume fresh unsalted butter pats
by packing them with clovers, roses or car
nations, to serve with a roll and coffee for
an aesthetic breakfast.
Tea Scented With Roses.
n The Turks add no perfume of a vegeta-
BILE origin to coffee. Tea is perfumed by
the Chinese with roses, jasmine and orange
flowers These are shipped from southern
China to the tea-growing regions as deck
loads, when in full bloom, are packed with
the tea for twenty-four hours and then
removed. Our grandma others used to put
sweet flowers or vanilla bean In their pre-
cious tea caddieS. The stalks of angelica
arkangelica are candied and are of a beau
tiful green color. We are familiar with it in
fine cakes, often contrasted with the red of
nave
thought 1t very green citron.
Two old fifteenth century cook books
preserved in the British Museum, and of
late put into modern English, speak of
primroses with rice flour, honey and saffron
cooked together. Saffron from the stipmas
of the autumn crocus was in general use
then In many dishes. These same old cook
books mention herbs many Of which are
now discarded. Tansy was once used to
flavor custards the fresh leaves were in
fused in spirits and used in various sauces
especially mixed with a Malaga wine for
famous Polish cake, which was introduced
Into Paris by the Polish King Stanfslas
father-n-law to Louis XIV. 1t was also.
used in Saxony green dumplings, which
were colored with spinach, as were most
tansy puddings.
generation ago eggplants were not COM
mon nor bananas in general use; today the
majority pass by kohlrabi and Brussels
sprouts, and are afraid of mushrooms Not
so very long ago tomatoes were poor in
deed compared with the luscious ones of
today, and were eaten with hesitation be-
Ing grown for ornament English people
are not familiar with such American foods
as corn on the cob and sweet potatoes. At
the table of noted Yale professor an Eng
lish lady, begging her husband to try sweet
potatoes, said, DO try them; they are not
so very nasty!"
PRODUCTS FROM BONES.