The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-01-25
NEGLECTED FOODS,

TT the cost of meat. and fish and
other things to eat continues high
II is likely that housekeepers will
make new discoveries and revive or in
vent appetizing dishes from foods
hitherto neglected. II took time to con-
vince people Of the virtues Of the tomato
as food and other equally delicious
foods remained unappreciated for years
There Is "a great deal OF waste in the
American kitchen. Thus the green tops
of certain vegetables such rs heets. car
rots. onions and radishes. all If which
are utilized by cooks Of other Coun-
tries as soup greens. are often thrown
away, although they are of food value
Pea pods will make delicious soup II
boiled with a small piece OF fat pork
and some barley or rice and then
strained clear.
The stock pot, that treasure OF the
Tuscan and the French cook. receives
all the clean waste that is thrown away
by other nations. Even fruit peelings
go into II and the daily boiling, skim
ming and straining leaves It jar of
broth which quickly jelies In the cold
Ice box and can he used as "A foundation
for purees and gravies, as an addition
to all GRAVES and as a factor in the
making OF forcemeats and sauces
The lemon. orange and grapefruit
Feelings, thrown away In many house
holds, make "A delicious sweetmeat can
died with ginger which would cost next
to nothing In the putting up; hut not
one native cook in ten thinks of utiliz-
ing them.
The late Thomas r. Murrey. the
Washington restaurateur. discovered
that almost anything can be made into
good salad. As an instance he pointed
out the armadillo which people will
recall at menageries as n fiat lazy look
ing animal, half lizard and half tur-
tie, with a corrugated back and small
eyes. The flesh, according to Murrey,
is similar to pork when cooked as II is
by the natives Of Maracaibo, with vege-
tables and fish. Made into a salad il is
combined cold with fried plantain,
cayenne pepper, lime juice or fried
chile peppers.
China revels in cooked bamboo. which
Americans can get in Florida. The ten
der shoots are boiled with a little salt
and served with French dressing. The
Chinese employ II as part OF great
many dishes.
The chrysanthemum IL eaten in Japan |
The leaves and flowers are boiled and
eaten with soy. The roots are eaten with
sugar. In Germany they use the eve
ming primrose as a salad. The young
early shoots are cooked and dressed
with vinegar and oil. The marigold and
the nasturtium are both edible, the
leaves Of the first and the seeds of the
second.
The maxine is a Brazilian vegetable.
all To- ntt. l,,,
of a dance of the new species. 1t looks
like a cucumber with a heavy. rough
skin. This Is peeled off and the vege-
table Is sliced into the salad bowl with
a young onion, also sliced. or it may
be cut up and fried.
Irish dulse. a moss that grows on the
rocks, is of value as a food. 1t Is used
in thickening soups as we'll as for salad
when cold. Cooked with lemon and
sugar and strained ii is said to be a
cure for colds and throat troubles.
Sharks fms are priced food with the
Chinese, but the steak Of the shark has
also been found excellent. 1t was served
at a dinner given to epicures of clubs
Of Washington and Philadelphia.
The starfish. which preys upon the
oyster, IL scorned as food by most fish
experts, but Murrey wrote OF It.:
Here IN another thing to do with the
starfsh: Separate his fingers, scrape
of the little feelers or suckers under
meath, cover the clean fingers with
lemon Juice and let them stand over
night In the morning drain them, sea-
son them with little salt and pepper,
toss them In -four for a moment and
drop them In hot boiling fat. When
drowned pile them upon napkin,
garnish with parsley and serve. Don't
let anybody know what they are and
nobody win guess. but everybody will be
delighted"
Turnip tops make a fine salad. health