Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-03-17
Table and Kitchen.
Caviar Makes Savory Preliminary to
Feast.

for enjoyment of the foods to follow.
The word caviar has luxurious IL not
suggestive sound to the ordinary people
who consider it but one of the many novel;
ties invented to crafty the fancy and de-
sire of the wealthy for change.
The name is of Turkish origin. The deli
cacy which masquerades under SO fine an
appelation 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 addition; the second method is
known as the half sailed or mild and the
third form Is the highly sailed.
The best product is known as the caviar
of Astra chan. The fresh Russian caviar of
best grade is described as of grayfsh color
succulent- and delicate. Another distin-
gushing feature being the well-defined
shape of each. separate egg.
Caviar should not be kept long exposed
to the air after the bottle has been opened.
The best way to purchase it is in little YES
sells made of lime wood as the caviar Is
very apt to take up foreign 1avors and the
lime wood is devoid Of flavor. The caviar
may be packed in very small jars or bot
ties, in such quantities will be sufficient
for one making of fish dressing sauce or
a 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 in supplying this edible.
The New Jersey sturgeon is large pro-
Queer. 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
that the reason American caviar is not
equal to that eaten abroad is because OF its
age. Therefore, the double-sea voyage
deemed necessary for the American product
the finishing up abroad and the foreign
label which seems necessary for the trans
M m
caviar cannot improve the quality except
in the minds Of those who run after strange
godss
Value of Caviar as Food.
The composition of caviar is approx
mately the same that of all fish roe, the
proteids contain a good deal of nuclein,
and it has been recently ascertanel that this
substance Is an important 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 caviar is wholesome, so far
as its digestibhity 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 caviar; decorate with
minced pickles, picked red peppers and
parsley.
Caviar Salad.
Take out-third caviar, one-third almonds,
blanched and chopped very fine, and two
thirds bread crumbs; mince the whole to-
gether with little olive oil until you have
a smooth, fine paste. Serve this in small
red ripe tomatoes peeled and followed out
in individual molds Of 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 ca
War; 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 to 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-chives and parsley and
serve 1t makes very good luncheon or
supper dish.
Caviar Sticks.
Take small sized bread sticks, split them
| lengthwise and spread with caviar. 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 tablespoon
| fuls Of caviar in saucepan with a table
| spoonful of cream and stir carefully until
| hot, but do not allow 1t to cook. Pour the
| mixture over the toast and serve on lace
| paper dolly with garnish of cress and lit
| tie red radishes, olives or pickles
Caviar With Egg.
| Cut slices about one-third of an inch
1 III IL &c., - l.
the crust, spread them with anchovy, but
ter and saute them very lightly in little
plain butter Spread each slice with thin
| layer Of caviar, then squeeze little lemon
| juice over them and dust lightly with pa
| prica and 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 to
cream, and then work in three tablespoon
| fuls of caviar paste, Juice of quarter of
lemon and paprica to taste.
Paste for Caviar Sandwiches.
Take a quarter of pound of caviar.
| Take the juice of half a lemon and the
same quantity of salad oil and mix together
as for French salad dressing. Then, when
thick and smooth, add this to the caviar, a
little at a time, until all is in. Beat to
firm, nght-colored paste. Spread this on the
slices of bread, using no other butter.
Rolled Caviar Sandwiches.
| Spread the above mixture thickly over
slices of bread cut very thin and trimmed
| free from crust. Then roll the slices tightly
| and place one roll against another, on a
damp towel or napkin, and fold up and
fasten securely so that the sandwiches will
retain their shape until served.
Club Caviar Sandwich.
| These are made by cutting white bread
in very thin slices, spreading third of
| them tfickly with caviar butter another
| third with cream mayonnaise thiclkly COW
cred with minced ham and olives and COW
| cred with shredded crisp lettuce.
/ The remaining slices of bread are buttered
| and placed on top of the lettuce. Serve the
| sandwiches neatly folded In paraffin paper
with garnish Of lettuce, gherkins and little
radshes or lettuce, olives and hard-boied
| eggs.
Canning in Glass.
| Glass jars are always to be preferred; the