The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-06-25
IN LIGHTER VEIN
Sweet, Not Lasting. the Perfume and
Suppliance CT q Minute.

/ Cool. light and inviting is the very no.
/ tieeable feature in the fariny selected
for all the lighter summer entertainment
The idea being to suggest to the minds
+ OF the guests. both by the choice and
/ preparation OF the dish and decorations.
the fresh eoolness Of shady Gells and
/ charming woodland hooks. where waves
J the ferns soft plume OF green. and i'm
agination pictures elhn and fairy dainty
feasts and revels under the moons high
noon.
Scarcely more substantial than fairy
food in appearance are many OF the de-
lightfuI conceits with which our sumner
hostess now enchants the eyes and sur
prises the palates Of her friends. For
these dishes which apper so unsubstan-
tial are found TO be decidedly tasty
and satisfying. though it requires no lit
tie culinary skin and good judgment 10
fairy-like materials.
The Summer Salad.
In the summer the salad casts of its
HEAVIER and conventional winter dress.
and appears to the wearied eye and taste
in all the gaiety OF fresh colorings and
refreshing havors OF the new vegetables
and fresh wruits.
The reigninS summer favorites in the
salad class is the fruit conceptions.
served as the piece de resistance. and
this must be frozen if you wish TO serve
it in manner most grateful and de-
lightful 10 your warm friends and
guests.
One can scarcely conceive anything
more deliciously inviting 10 eve and pal
ate than a frozen fruit salad. the inspi-
ration Of one who knows just how 70 so
proportion the several atoms that Turk
in the bowl as to give the subtle but
full concord 10 their variety
When possible, always get the fruits 70
be employed in a salad as fresh from the
garden as possible. tasting of the sun
shine. but not gathered IN the heat Of
the day, unless you can thoroughly chill
them before using.
1t is wonderful what effects one can
produce on eye and imagination by the
artistic and proper arrangement of fruit
Have you ever tried grouping the various
colored grapes. starting with the soft,
almost transparent. golden green. with a
CLINT of hidden sunshine in their hearts
which suggest the tempered sunlight
through the cool green ocean wave. Civ
ing warmer suggestion with the soft
tints in the pink fruit and mingling those
with the cool, slumberous shadows Turk
ing in the plack grape? Here and there
a green leaf peeping forth TO suggest the
old home garden with its arbors and
shady hooks. The whole arrangement is
so simple and yet TO the eye seeking
beauty in highway and by-way this pic
ture viii give the greatest pleasure in its
restful effect. Chill and carefully remove
the seeds from the grapes and surround
them with ii bed Of delicate green Of
crisped lettuce leaves and serve ic cold
with the very choicest oil dressing. and
surely 'twould tempt one 10 eat be the
appetite ever so weary or the condition !
of the atmosphere almost uncomfortable
White and Red currant Salad.
These make a lovely picture salad when !
left on the stems. each bunch brushed !
slightly with white of egg or dissolved |
gelatlne and rolled in graduated sugar |
then chilled thoroughly before heaping in /
a sparkling glass bowl with tender let |
tuce. Just before serving sprinkle !
dressing over them made Of finest oil |
lemon juice and just enough salt 20 take /
away the crude taste Of tho lemon Juice |
but not enough to be noticeable.
Cherry Salad.
Select the darga red cherry and remove |
the pits with a quill Make a syrup 70 /
barely cover them using half as much I
water as sugar: when IL boils up clear
pour over the cherries and let stand un- /
til perfectly cold then pack IN ice and /
al
ready TO serve. form a cup with three or
four leaves Of the crispesG tenderest
lettuce. having them placed on an indi-
vidual dish representing a lettuce leaf
with a small lace paper dolly on the plate
Fill this Leaf cup with the frozen cher
ries and put a spoonful Of whipped cream.
favored With iwue or bitter almond. on
top and half an English walnut meat on
this. II you have your own cherry arecs
decorate your dishes with a spray hold
ing two or three cherries and green
leaves. serve macarocns or little nut
cookies with these.
4 Delicious Fruit Salad.
Put little nicely Favored maraechilo
CT wine jelly fl the bottom Of plain.
square mould which has been imbeGiel
Ia cracked ice TO chill Let the Jelly set.
hen put in layer ~ fruit such az stoned
cherries. cubes II pineapple, large ripe
slices of banana and Ittie
crane fruit pulp. etc. Then p0ur On am
1ther layer Of jelly and I'm thls manner
ln up your mould Set on fee un3n want
%. When turned out on salad dish che
weight 4 the frlit VIII cause the mould
10 fau apart into blocks and thus form
srTrfe1 f-r1ff e4feT The fruit nav &c .
slightly mosstened with li7uor Il desired
Another Fruit Salad.
Cut hslf a large r.pe pineapple into
.rraIl cubes and pgt iafo q bowl add te
his Eve or SIX small. rlpe bananas CT IN
halves and then sliced. and The sane
quantity 4 arricots peeled ard sicei. 81
.ca-t cup 4 pitteG cherries and double
he quantity % ref Tasrosrrifs and clr-
ANTS. Pour Over these haif cgG ~ gpcd
uEar syrup and cup * ciaret stand m
ce. Pat the trimmings - che raeaEa-e
p mortar and pound vsI. thea rl5
uart q sfrs E1s-r3es through q sieve eith
Quart betrie = char1paEze ard 8 ai-.-
-fass q syrup Pour i1te a 1erc.iaiz-
lned BASIN ard pack IN cracsed Sc ard
rf- Tor twenty rnlrutrs. ttr1 afa f1e
-tralres juice - two orauEea ard tns
rixrs f-1r Pack b. sce sr5 slit 40 lst
.saud r. hourr- serve o. frrs ster.r-ef
.issses vifh Esan faacy hisc1itA
Haoeaolre Fruit SALAD
sfrr ard stone hslf prt - Fer3 =
f-- zherrfes ara ed q rlsrter = rr
ath r I'd ard Ras-e cl1rrarts Ard e--
n = a rosrs - rafrnerries a-f straz-
,--s.,s -.f~l-,-F rser re-sfIlfT a-s -1