The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-03-18

INQUIRIES should be addressed
pany. Chicago
Caviar.
Americans are rapidly cultivating a
fondness for this del-cacy which is Ger
tainly very tasty when spread on top Of
fresh buttered toast or thin buttered
bread.
In this form it is served at the begin
ming OF a feast to provoke appetite and
thirst, for enjoyment of the foods to fol
The word caviar has a luxurious if not
suggestive sound to the ordinary people.
who consider it but one of the many
novelties invented to crafty the fancy
and desire Of the wealthy for change.
The name is Of Turkish origin The
delicacy which masCuerades under SO
hne an appellation is produced from the
roe OF the sturgeon. Taken from tbs
freshly caught fish these are prepared
IN three forms. The first are packed as
they leave the fish without any addi-
ton; the second method is known as the
half sailed or mild. and the third form
y me hghly salted-
The best product is known as the ca
war Ct Astrachan. The fresh Russian
caviar OF best grade is described as OF
graylsh color succulent and delicate
Another distinguishing feature IS the
Wen defined shape Of each separate egg
Caviar should not be kept lon@ ex-
posed 20 the air after the bottle has
bSG1 opened Inc best way TO purchase
it is in little vessels made of lime wood.
as the caviar is very ant to take up
foreign faVOrs, and the lime wood is de-
Vo1d OF flavor. The caviar may be
packed in very small jars or bottles, III
such Quantities as win be sufficient Tor
one making OF fish dressing or sauce or
a dozen sandwiches. and these jars well
covered with Daraffin or we'll corked and
ted Up with parchment paper.
This country is not far behind the
Older markets Of Europe in supplying
this edible The New Jersey sturgeon is
large producer. North Carolina and
other coast states send forth the sailed
and dried roe. We are told that the
caviar found in this country is but the
shadow Of the substance. compared to
the Russian caviar which is usually
eaten fresh This would Indicate thar
the reason American caviar is not equa4
TO that eaten abroad is because Of its
age Therefore, the double-sea voyage
deemed necessary for the American
Productive finishing up abroad and the
foreign label which seems necessary for
the transportation of the American stur-
geon roe into caviar cannot improve the
quality except in the minds of those who
run after strange gods.
VALUE OF CAVIAR AS FOOD.
Inc congestion Of caviar is approx.
mately the same as that Of all fish roe
the prOteidS contain a good deal Of mn.
cieln- and it has been recently ascer.
tanned that this substance is an import
ant source of uric acid which fact
makes 1t apparent that persons subjeca
to govt should indulge sparingIv in such
foods as produce this property
Raw sailed caviar is Wholesome 50 far
as its diSestibility is concerned: three
ounces being digested in about two
CAVIAR TARTINEs.
Butter some fresh toasted slices of
bread cut into small rounds or diamonds
ana spread with the caviar: decorate
with minced pickles, picked red peppers
and parsley
CAVIAR SALAD.
rake one-third caviar one-third al
monds blanched and chopped very fine,
and tw0-thirds bread crumbs. nince The.
Whole together with a little olive oil m,
til you have a smooth fine paste Serve
this n small red ripe tomatoes neele.
ana followed out. in individual moulds
olives for garnish
PANCAKES WITH CAVIAR.
BAKE some very thin French pancakes
ana spread them with a thin layer of
caviar, roll them and cut them in slices;
heat before serving and sprinkle with
little sweet, red pepper
CAVIAR CANAPF
Scald two or three sweet red peppers.
: SKIN them and mash to a pulp Cut
pieces of toast into cubes. spread them
with the pepper pulp, then cover this
with layer of the caviar. Place in a
dish and garnish with chopped egg,
chives and parsley and serve. 1t makes
a very good luncheon or supper dish
CAVIAR STICKS
Take small sized bread sticks. split
them Iengthwise and spread with ca
War. Very appropriate to serve at
luncheon with plain lettuce salad.
CAVIAR ON TOAST.
Cut six rounds from slices of white
bread and toast nicely Put two large
tablespoonfu1s of caviar in a saucepan
with a TABLESPOONFUL Of cream and stir
carefully until hot, but do not allow it
to cook. Pour the mixture over the
toast and serve on a lace paper dolly
with garnish of cress and little red rad
/ ishes, olives or pickles
CAVIAR WITH EGG.
Cut slices about one-third of an inch
/ thick from a stale French loaf: trim off
the crust. spread them with anchovy.
! butter and saute them very lightly in a
little plain butter. Spread each slice
with a thin layer of caviar. then squeeze
a little lemon Juice over them and dust
/ lightly with Daprica and salt.
Lightly poaeh some eggs, one for each
slice Of toast trim neatly and place on
/ top of the toast and serve.
CAVIAR BUTTER
Beat two ounces of fresh butter to a
cream and then work in three table
spoonfuls of caviar paste, juice of quar-
ter OF lemon and paprica to taste
! PASTE FOR CAVIAR SANDWICHES
Take a quarter Of pound of caviar