The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-03-15
CAVIAR.
A Most Savory Preliminary of
Feast

a Most Savory Preliminary of a
Feast.
Americans are rapidly cultivating a
fondness for this delicacy which is GER
tainly very tasty when spread on top of
fresh buttered toast or thin buttered
bread.
In this form il is served at the begin
ming OF a feast 10 provoke appetite and
thirst, for enjoyment of the foods 10 fol-
low
The word caviar has a luxurious if not
suggestive sound to the ordinary peo-
pie, who consider it but one of the many
novelties invented to crafty the fancy
and desire of the wealthy for change
The name if of Turkish origin. The
delicacy which masquerades under so
fine an appellation is produced from the
roe of the sturgeon. Taken from the
freshly caught fish these are prepared
in three forms. The first are packed as
they leave the fish without any addid-
ton the second method is known as the
half saulted or mild and the third form
is the highly sailed
The best product is known as the ca
War of Astrachan. The fresh Russian
caviar of best grade IS described as
of grayish color-succulent and delicate
Another distinguishing feature being the
well defined shape of each separate egg.
Caviar should not be kept long ex-
posed TO the air after the bottle has
ben opened. The best way to purchase
il is in little vessels made of lime wood.
as the caviar is very apt TO take up
foreign fiavors and the lime wood is de-
void of flavor. The caviar may be
packed is very small jars or bottles ,in
such quantities as will be sufficient for
one making of fish dressing or sauce or
dozen sandwiches. and these Jars well
covered with paraffin or well-corked and
tied up with parchment paper.
This country is not far behind the
older markets of Europe is 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 Rus
sian caviar. which is usually eaten fresh.
This would indicate that the reason
American cavier is not equal to that eat
en- abroad is because of its age. There
fore, the double-sea voyage deemed nee
essary for the American productive fin
ishing up abroad and the foreign label
which seems necessary for the transposi-
ton of the American sturgeon roe into
cavier cannot improve the quality except
in the minds of those who run after
strange gods.
Value of Caviar as Food.
The composition of cavier is approx
mately the same as that of all fish roe.
the proteids contain a good deal of nu-
clein and it has been recently ascer-
tanned that this substance is an import
ant source of uric acid which fact makes
it apparent that persons subject to govt
should indulge sparingly in such foods as
produce this property.
Raw sailed cavier is wholesome. so far
as its digestibility is concerned three
ounces being digested in about two
hours.
Caviar Tartines.
Butter some fresh toasted slices Of
bread cut into small rounds or diamonds
and spread with the cavier decorate with
minced pickles. gAkled red peppers and
parsley
Caviar Salad.
Take one-third cavier. one-third al
monds, branched and chopped very fine.
and two-thirds bread crumbs mince the
whole together with little olive oil I'M
I'll you have smooth. fine paste. Serve
this in small red ripe tomatoes peeled
and followed out. in individual moulds
to tomato jelly using crisp lettuce and
olives for garnish.
Pancakes With Caviar
Bake some very thin French pancakes
and spread them with thin layer Of
caviar: roll them and cut them in slices:
heat before serving and sprinkle with
little sweet. red pepper
Caviar Canape.
Scald two or three sweet red peppers.
skin them and mash 70 a pulp. Cut
pieces of toast into cubes. spread them
with the pepper pulp. then cover this
with a layer of the caviar. Place in
dish and garnish with chopped egg.
chires ard parsley and serve. 1t makes
a very good luncheon or supper dish.
Caviar Sticks.
Take small sized bread sticks. split
them lengthwise and spread with ca
War. eVry appropriate to serve at lunch
con with plain lettuce salad
Caviar on Toast.
Cut six rounds from slices % white
bread and toast nicely Put two large
tablesponsfuI OF caviar in a saucepan
with tablespoonful OF cream and stir
carefully until hot. but do not allow it
to cook Pour the mixture over the
toast and serve on q 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 of
the crust. spread them with anchovy.
butter and saute them very lightly in a
little plain butter. Spread each slice with
@ thin layer Of caviar, then squeeze
little lemon juice over them and dus5
lightly with paprics ard salt
Lightly poach 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 70
cream and then work in three table
spoonsfuI of caviar paste. juice q quar-
ter Of lemon and paprica 70 taste
Paste fer Caviar Sandwiches.
Take q quarter OF a pound q caviar,
Take the 5uioe OF a half lemon and The
same quantity OF salad oil and riK to-
cethe- as for French sslad dressing Then
when thick and smooth add rs e the
r,,-ss- O l7r-ss a. 2 time ssrrU an j. il