Harriet Quimby and Chinese Food in Leslie’s Weekly, 1904 and 1905

Harriet Quimby

February 11, 1904, Chinese New Year’s Feasts and Customs and here

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

June 1, 1905, Blossom Dessert, a Luncheon Novelty; reprinted in Christian-Evangelist, Journal and Messenger, The Herald and Presyter

An odd conceit for spring luncheons is a cooked dessert made from flowers. The idea has been borrowed from the Chinese “four hundred,” who, dating from the time of Confucius and before, have been noted for their epicurean tastes, and its very novelty makes it worth a trial. The flower best suited to the Chinese palate, and the one which is served with almost every elaborate Chinese dinner, is the chrysanthemum. The flower has a peculiar flavor and requires a taste educated by many trials before it can be fully appreciated; but Chinese epicures, and a few New Yorkers who enjoy Chinese foods, frequently pay fancy prices for chrysanthemums, which they take to the Chinese chefs to have prepared for them. The old-fashioned nasturtium, the rose, and the violet seem to please the American taste, however. For a luncheon an element of interest is always added by introducing the chafing-dish at table. The flower desserts are particularly adapted for luncheons because of the blossoms’ beauty and fragrance as well as the novelty of preparing them for food. To make the dessert, or the “blossom delight,” as some enthusiasts call it, first stir a thin batter of eggs and flour. This should be brought in from the kitchen already prepared. The flowers, thoroughly washed, should be arranged in a glass vase on the sideboard. Have the chafing-dish ready, half filled with oil, smoking hot. Pluck the petals from the flowers, stir briskly into the batter, then dip out in very small portions and drop into the oil. The fritters puff up immediately, and if taken out quickly they retain the color of the flower from which they are made. When removed from the oil they should be placed for a moment on absorbent paper before being dusted with powered sugar and passed to the waiting guests, who are more than anxious to sample the new idea. The tiny wafers, which are crisp and dainty, are good substitutes for the inevitable champagne wafers in serving ices of any kind.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 (Next post on Wednesday: Anna May Wong and James Wong Howe, 1928)