Morning journal and courier., 1890-07-17
FOR THE SUMMER TABLE.
The Very Latest Ways of Preparing Fish According to the Best Cooks.
 lEronn tha Nav York World

lfEOm tI6 N0W 1OFk WOElul
 The cooking of fresh salmon requires the greatest care. It must be perfectly fresh when bought for it is apt to get little tainted unless kept on ice until it is used. h families where there is much fish con- stunned in summer it is quite necessary to have one refrigerator for this purpose, and this ice-box requires great attention from the housewife to keep it in proper order.
 SALMON, WITH OYSTER SAucE.-Place two pounds of very fresh salmon in fish kettle, completely cover with cold water, season with a handful of salt; add one medium sized sliced onion, half wineglass of white vinegar, eight whole peppers, two cloves and two parsley roots. Range the kettle on brisk fire. Five minutes after coming to boil the salmon will be sufficient ly cooked. Remove from the kettle, drain it well; dress on hot dish with a folded nap- kin, nicely decorate with parsley greens all around the salmon, and serve with pint of hot oyster sauce. The necessary time to cook the above to perfection, from beginning to end, will be thirty-minutes.
 To PREPARE SKATE OR RAY FIsH-This fish is ore that costs but eight cents pound, but it is very delicious if prepared properly. We give the recipe: Pare and cut off the fins from half a skate weighing four pounds. Divide it into six square pieces; wash them we'll, being very careful to scrape with sharp knife, so as to remove the mucus ad- herring to it. Put the pieces into 8 saucepan, in which are already placed one sliced carrot, one onion, half cupful of vinegar. Cover it we'll with water. Boil on a moderate fire for forty-ive minutes, then take it off and lift up the pieces of skate with skinner; lay them on a table and remove the skin from both sides; place them on a deep dish and strain the liquid slowly over, and use whenever needed with any kind of sauce desired.
 BRo1LED FRESH MAcKEREL. and eplit two good sized fresh maskerel through the back, remove the spine, score themselves and rub them with one tablespoonful of sweet oil; season with pinch of salt and half pinch of pepper. Then broil them on brisk fire for ten minutes on the split side and one minute on the skin side. Lay them on dish and serve with few parsley greens and six slices of lemon. Broiled Spanish aackerel are prepared in the same way.
 FRIED CoDFIsH ToNaUEs-Take eighteen fine, fresh codfsh tongues, wash them well, drain them in napkin, dip them in cold milk and roll them one by one in flour. Put one gill of clarified butter in the frying pan, heat it we'll, then gently lay in the tongues separately, and let cook for three minutes Turn them on the other side, using fork, and cook for three minutes. Lift them up carefully with skinner and put them on @ cloth to drain. Season with one pinch of salt and half pinch of pepper; dress them on hot dish with folded napkin and decorate with springs of parsley. Serve gill of hot tomato sauce in 8 separate bowl.
 FRIED Soyr. SHELL CRABs.-Procure six good sized soft-shell crabs, cleanse and wash them thoroughly and dip each one in flour and then in beaten egg and, finally, in bread crumbs or pulverized crackers, using them very lightly. Fry in very hot fat for five | minutes; drain, season with one pinch of salt, evenly divided, and serve on @ hot dish
 with a folded napkin and put fried parsley around.
 BRoILED SARDINEs ON ToASr.-Select twelve good sized, fine and firm sardines; arrange these in double broiler and broil for two minutes on each side on e very
 brick fire. Place six fresh, dry pieces of
 toast on hot dish, and lay the sardines over, being careful not to break them. Decorate with six quarters of lemon. WHITE BRoTH.-Place in large stock urn on moderate fire good, heavy knuckle of | fine white veal, with all the debris or scraps of meat, including bones. remaining in the
 kitchen (but not of game). Cover fully with cold water, adding handful of salt, and, as | 1t comes to boil, be very careful to skim all
 the scum off-no particle of scum should be
 left on--and then put in two large, sound, |
 peeled, large, sound onion, one we'll cleaned
 parsley root, three thoroughly washed leeks
 and a few leaves of clean celery. Boil very
 slowly for six hours on the corner of the
 range Skim the grease off; then strain well
 through wet cloth into china bowl or e
 stone jar and put away in cool place for
 general use.
 CoNsoMME, PURE AND PLAIN.-Chop up
 shin of beef of twelve pounds, put 1t in 6
 large soup kettle with two sound, well
 scraped, good sized carrots, two peeled,
 sound onions, three leeks, a few buncbes oi
 celery and one bunch of parsley roots, all
 well scraped and washed, and shredded; six
 cloves, eighteen whole peppers, bay leaf
 and the white of six raw eggs including thei1
 shells. Mix ali we'll together, and then
 moisten with two gallons of cold white
 broth and one quart of cold water. All this
 should be done before the soup kettle is
 placed on the hot range. Stir thoroughly fol
 two or three minutes without ceasing, and
 then place it on the hot range. Some cold
 chicken is very nice, if 1t is handy. Boil
 slowly for about four hours, skim the grease
 off thoroughly and then strain through 2 l wet cloth into china bowl or stone jar and
 put away in a cool place for general use | (Always taste to see if sufficiently seasoned l before serving)