The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-04-18
Table and kitchen.

la1ie and Kitchen.
Conducted By Ida A1nes wills. Mar
quette building. Chicago. to when all IN
quiries should be addressed
Al rights reserved by Banning company.
Chicago
New and Dainty for the Salad Bowl.
IN the sprinsti1ne one does not hunger
so much FOR the lesh-pots Of Egypt as
we sigh for the fresh herbs and green
mould, meIlowed b the suns increasing
warmth and SWeetened by the refreshing
showers that makes them 50 crisD 50
most every one feels an instructive de-
Enand for diet regslated to suit the
listen and heed this still small voice from
the inner man Those whose daily Gus
tom il IS 10 visit the markets At this
time OF year. need no other prompting
than the hint given IN the irresistible dis
play 81 salad things so tenptingay ar
rayed for their allurement
True it is that in northern Iattitudes It
is yet a Httle early for all the real ont
door green products. and price and ouarl-
dizies- But where a few years ago even
the pampered rich could not always OBJ
tables and fruits which now appear at this
season now get them from the gar
dens Of the southland before our northern
SHOWS have disap peared- While a fresh
green salad may not furnish much nouT-
ishTnent served as the piece de resistance
OF a meal it may serve a better purpose
more th.sn rgessFoie the system IS s,lrea.i.r
Over s7lr]rIie4 with too solid nsltr7ffS-e cor
Stituents and their accOnpan ying waste
and need the corrective salts and juices
tc pat the body in tone before the greater
ana Sluggish conaltiQn OF Ine system \
we'll arranged spring diet Will do much to-
ward making the heated term not only
endura bic but enjoyable to those who car
not escape Il BY heeing TO mountain or
shore
far7-ud ~
ket or even on the garden. as there are
green things growing al around 10 be had
fresh shoots that put forth IN wood azld
pasture is the poke-Weed or pige0n-berry-.
a herbaceous plant Of the genus phyto-
laeea- Only the FIRST tenderest young
shoots are used and make a most excel
lent substitute for asparagus
DandellOn Is very choice spring green
which also comes early and is common
property in the country In fact a very
little Iznosvleciee OF botany VIII show one
how many common weeds are valuable
and available for some choice fareiug-
Cress is another green which IS common
ia many sections and when gathered crisp
from the brooEside before the sun robs L
of its deWy freshness makes delightful
appetizer for breakfast or a refreshing.
MOCK ASPARAGUS SALAD
Trim tender shoots Of the pOke-berry ana
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
ward and the lunches some distance apart
at tips I'LL the intervening space with
crisp. small lettuce leaves and slices OF
hard-boiled egg and place star OF may
onnaise IN the center TO cover the butt
ends Of the stalks.
DANDELTON SALAD
Cut away the roots and stale leaves Of
the daudeu0n and wash them thoroughly
III plenty of cold water then drain aud
salad is prettiest served Individually Put
. root on a salad plate. sprinkle with
French dressing and place another root on
top. arrange loosely IN center little me
~ shredded pale green lettuce and in the
with hard boiled egg yoik rubbed through
a sieve or press. This can be made to
look very like the real plant and bios
- FAR0ER's SPRING SALAD.
Take quart Of daudellons, trim an9
wash wen in several waters cram ana
with salt and pepper Cut quarter OF a
pound Of bacon into dice and Try golden
delions- Put two or three tablespconruls
or vinegar with the fat in the pam heat
q few minutes remove from ne ilre, oeat
with a silver fork and sprinkle over the
salad. " hen ready 70 serve mix all Wen
ONION AND CUCUMBER SALAD.
Take large Spanish onions. cut a slice
can be removed Soak the onion cups in
cold water for several hours. removing
the water several times TO make the on
ions more mild in flavor The centerS can
be used a00lHoE time AslltH LAAC StAsl11
removed from the tops very me ana Ial z
with some cucumber dice noisten with
French dressing. place eacn onion CUP en-
crisp lettuce leaves with cure OF rlen
yellow cheese beside It and serve Ihe
top of the cut onions may be notched be
TULIP SALAD.
This IS easily made and very pretty
Take small red and white radishes ana
trim to represent half open tulips as fol-
lows Cut of the leaves leaving half an
inch Of the stems and heart-ieaves then
with a sharp. snall-polnted KNIFE cut the
red peel half way down. forming points
Remove the peel between the points. then
sin the point Of the knife under the red
points Of the peel and loosen them from
throw into cold water and let stand for
a short time Heap salad bowl Win
enough French dressing 70 make leaFSS
glossy then place the radisnes here ana
WHITE AND GOLD SALAD.
Pare. core and cut nicely raVoreel apl-eS
into dice and sprinkle lightly with pow
Gered sugar 20 keep them white, Prepare
tl1e same quantity Of orange dice. leave
unsweetened. also Same quantity OF pa
nanas. sprinkle little lemon juice over
these and sprinkle with sugar. Arrange
these in sections in a salad bowl, Inarssltls
Off each seDarare kind OF fruit with lines
formed with tiny sprays Of eresS- serve
a sweet salad dressing with TINS IL
SHAD ROE AND CUCUMBER SALAD.
Pour boiling water over the roe add a
firr1a vinegar a small piece Of bay leaf
and one or two cloves and simmer Tor =
minutes Drain. cool and then cut n thlck
slices rnoisfen with French dressing Ha-
vored with onion Juice and let stand naII
an hour Arrange heart leaves Of lettuce
on a platter in shape Of oplonS tray or
dish in center Of his place the sllces q
roe overlap ping each other. on eacn ~iIe
~ the roe placed the sliced cucumhers IL
same manner. Decorate the TOP with emu
peppers ard gherldns cut ran SNAPPED.
serve 14iavounaise in separate dish
Inquiries Answered