Arizona weekly enterprise., 1882-11-25
Mnrsels of GaStrononY.

Seagulrs egIS were served at recent dinner in Halifax, given to some gov ernment officials, and were pronounced excellent. They were boiled hard and eaten with pepper.
 At dinner, public or private, in a hotel or at the house of friend, there is everything in service. The common est food when properly served tastes well, and Disraeli has written that half n banquet is the way it is served.
 Very thinly cut beefsteaks have been the fashion during the past season at the bijou Windsor, Saratoga, and the cook has had way of sprinkling on top fine herbs and bread crumbs that give to it now and very pleasant flavor.
 Queen Victoria has recently received from the London Cooks company beautiful plaque of hammered silver, which the Lord Steward of Bucking- ham has acknowledged for her in a gracefully expressed communication.
 Long Branch has given q gastronomic novelty this year in the form of fish omclet. It is made of eggs, of course, milk, flour, parsley, butter and macker- el, or any other kind of fish desired. and is said to be thing of beatty and joy forever.
 It was the Duke of Wellington, we believe, who referred to hash as some thing left over from the fight of yester- day. but at some hotels they make it so nicely of lamb and potatoes that even epicures have expressed satisfaction with it.
 In France lead poisoning is said to be very common, because sauccpans in use nt hotels and restaurants are lined with an alloy of tin containing large per centagc of lead, which is attacked by wine, vinegar, juices and fruits, and thus poisoned.
 Not long since, at one of the most fashionable of the watering place hotels, broiled chops decorated with paper TO- settes were served at breakfast to an unsophisticated youth. who, thinking it was the correct thing to do, ate them, to the aStonishment of some and the amusement of others seated near him.
 The London Caterer, which is high culinary and gastronomic authority, says that white bait must be perfectly fresh when sent from the fiShmonger' s, and they must be kept in iced water or salted water until they are to be cooked. They are best sprinkled with flour be- fore they are fried.
 CetewayO is by no means the uncul- tured savage that some people think him to be. and the ex-king in London complained of the barbarism of mixing food on one plate. He eats every article of food by itself, and is very fond o champagne. He has a famous appetite and is equal to three pounds of meat q q meal.
 In an article in an exchange whirl furnishes housekeepers with some usefu culinary hints, we read that. to fry hali but successfully. first fry few slices 0 salt pork. To the fat obtained from Ih pork add lard enough so that the slice of fish will be at least half buried in il Dip the slices of the fish in fine Indial meal before frying, have the fat hot, bu let the fish cook slowly at first, so tha it will be done through, then it is a easy matter to give the outside the deli cate brown SO longed for by all epicure and bon vivants. Those who are pre- judiced against pork can of course coo their halibut in any other way the house hold law directs.
 --NetU York Mail.