The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-04-15
Eagle Table and Kitchen
Suggestions What to Eat
And How to Prepare Food.

And How to Prepare Food.
| These articles on the necessarily abb
sDrbing topic Of food are carefully pre-
| pared and based on knowledge OF chem
| istry as applied to cooking and practical
| ence.
| First Volume-Conducted by Ida Ames
Willis, Marquette Building. Chicago. To
| whom all inquiries should be addressed. )
| All rights reserved by Banning Co..
| Chicago.
New and Dainty for the Salad Bowl.
| In the springtime one does not lungeI
so much for the fiesh-pots Of Egypt as
we sigh for the fresh herbs and green
leeks' which spring from the quickeDed
mould, meIlowed by the suns increasing
warmth and sweetened by the refreshing
showers, that makes them so crisp, so
juicy and palatable. At this season al
most every one feels an instructive de-
| mand for a diet regulated to suit the
change of season. Wise are they who
listen and heed this still small voice from
| the inner man. Those whose daily Gus
} tom it is to visit the markets ut this
time of year. need no other prompting
than the hint given in the irresistible
display of salad things so temptingly
arrayed for their allurement.
True 1t is that in northern ATTITUDES it
I is yet a little early for all the real out
door green products, and price and guam
tity has not made them common commod-
tiles. But where a few years ago even
the pampered rich could not always OBJ
tain the fresh, crisp, blood-cooling vege-
tables and fruits which now appear at
this season, We now get them from the
gardens of the southland before our
northern SHOWS have disappeared. While
fresh green salad may not furnish
much nourishment served as the piece de
resistance of meal, it may serve a bet
ter purpose considered from a dietetic
point, as it is more than possible the sys-
TEN is already oversupplied with too solid
nutritive constituents and their accom-
ranying waste, and need the corrective
salts and juices to put the body in tone
before the greater heat of summer in
duces greater languor and sluggish con-
dition of the system. 4 well arranged
spring diet will do much toward making
the heated term not only endurable but
enjoyable to those who cannot escape it
by fleeing to a mountain or shore.
Those who live near enough to natures
heart need not depend entirely on the
market or even on the garden, as there
are green things growing all around to
be had for the seeking. One of the earli-
est of the fresh shoots that put forth in
wood and pasture is the poke-weed or
pigeon-berry, herbaceous plant of the
genus phytolacca. Only the first. tender
est young shoots are used, and make a
most excellent substitute for asparagus.
Dandelion is very choice spring green.
which also comes early and is common
property in the country. In fact very
little knowledge of botany will show one
how many common weeds" are valuable
and available for some choice faring.
Mock Asparagus Salad.
Cress is another green which is common
in many sections. and when gathered
crisp from the brookside before the sun
robs 1t of its dewy freshness makes a
delightful appetizer fer breakfast or re-
freshing, dainty salad for lunch or dinner.
Trim tender shoots of the poke berry
and cook in punches the same as aspara-
gus. but not until soft or limp. Drain
and let get perfectly cold. Unite the
punches, which should be very small,
and arrange them on round dish with
tips outward and the punches some dis
lance apart at tips; fill the intervening
space with crisp. small lettuce leaves and
slices of hard-boiled egg and place star
of mayonnaise in the center to cover the
butt ends of the stalks.
DandeIion Salad.
Cut away the roots anG stale leaves of
the dandelion and wash them thoroughly
in plenty of cold water. then drain and
gently wipe dry on a soft cloth This
salad is pret;iest served individually. Put
a root on salad plate. sprinkle with
French dressing and place another root
or top. arrange loosely in center little
finely shredded pale green lettuce and in
the center place a little msponnaise COW
cred with hard-boiled egg ySlk rubbed
through a sieve or press. This can De
made to look very like the real plant and
blossoms.
Farmers Spring Salad.
Take a quart of dandelions. trim and
wash well in several waters. drain and
wipe dry and place in a salad bowl; dust
with salt and pepper. Cut quarter OF
pound OF bacon into dice and fry a golden
brown eclor: scatter these over the dan
delionS- Put two or three tzbiespooafuIs
OF vinegar with the Eat in the pan. heat
n few minutes. remove from the fre.
few minutes. remove from the IRE.
beat with silver FORK and sprinkle over
the salad. when ready 10 serve mix All
vel together.
Onion and Cucumber Salad.
Take large Spanish onions. cut = slice
from the top 50 that the center Of each
can be removed Soak the onion cups IN
cold water for several hours. removing
the water several times 10 make the on
IONS more mid IN favor. The centers
can be used al another time Chop the
slices removed from the top very hne and
mix with some cucumber dice. raoa.tea
with French dressing place each onion
cup on crisp lettuce leaves with 4 cub
OF rich yellow cheese b>Sics = and serv-
The top OF the cut onions may Be notched
before they are filed
Tulip Salad
This r. easily made and VERY pretty.
Take small red and white rz6ishes azs
trim % represent half open ,zifps ss fol-
lows Cut OF the leaves leaving hs- An