New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-06-07

Fasten each with wooden toothpIck, TO be removed
before serving stew them slowly in one tablespoon
full Of butter to which add wincglassful Oh caoes
champagne, one small onion, little lemon juice three
pepperseeds and a pinch Of salt. When done tm
about fifteen mnutesD take out your flets carefully
with a SKINNER and set them In not disn fiace
button mushroom. heated In its own liquor, on Top
of each turban. Now throw ball OF butter ana nour
the size Of half egg into the boiling liquid, ana
when dissolved strain this Pour some OF u
around the 6ets and the rest in boat. A
very nice addition IL TO have some oysters cooked
in their own Juice with which to trim the lets. You
may also color your sauce with tablespoonful OF
melted cray1sh.
Fried fish Is very good, turned in sailed four or
saed egg and breadcrumbs, and then put into boil
ng.hot fat TO get brown. But most fish arc really
too fat to be treated In this way they are much bet
ter brolIed Such fish, instance shad. IL not too
large mackerel and eel. In broilng you follow the
same rule gave You for broillng meat, merely see
ing that the fire Is rather slow and keeping the nsn
roasting on IL until thoroughly done hackerei -
best in the spring. The spanish mackerel, coming up
from the Southern States, Is the most delicious but
also the most expensive. Even the common KIND IL
very acceptable when broed Wipe 1t dry with
towel after washing 1t. Rub the inside with some
salt and pepper; brush the fish on both sides Win
some oveoil Tor melted Dutter); wrap 1t In pieee
of white paper which is well oiled or buttered. ana
put II the gridiron. IL will take from twenty 10
twenty five minutes TO get IL done. Then remove the
paper, put the fish hot dish aud serve II Win
maitre-d hotel butter spread over the top.
To broil bloaterS: Soak them in half MILK nan
water an hour; then pull of the skin. Wrap them
in buttered paper and bro on slow fire for nve
minutes each side divide them down the middle,
remove the bones put them Hat dish, and pour
olive-oil them. AT the tine for serving put
them on the gridron and keep them on the fire for
one or two minutes on each side.
AS it is matter Of importance to an economical
hOusekeeper to know what TO do with remnants of
fish, 1 mention the following ways In which to use
remnants Of cooked fish No I.-Butter dish; put
In alternate layers 81 thnly SLICED boiled potatoes and
fish picked into small pieces Spread over each layer
plain Bechamel sauce; dust breadcrumbs over
the top and put in the oven to get brown for ten or
fifteen minutes. Serve in the dish.
No. u.-Remove carefully skin and bone OF boiled
fish, cut II into nice little pieces and pile 1t up pyr
mid-shape on fiat dish now pour over II Bechamel
sauce, made with cream milk 10 which teaspoon
full Of anchovy paste has been added. Dust the
whole grated Parmesan cheese and sprinkle with
melted butter put in quick oven for few minutes
or until of a nice brown color.
No. UI.-Put mashed potatoes rim-nke in DISH
Put some nice, large pieces of boiled fish In the mid
die; place fakes of butter between the pieces here
and there; pour over It some thck cream and dust
It over with two thirds breadcrunbs and onethird
grated cheese Put it into the to set heated and
take color.
There is barely time left to sag something about
shesh, and at all to speak Of salt herring and
cod both highly priced urtives in relation to their
cheapness. The same cannot be said in favor Of
oysters and yet who would be willing to do without
this fruit Of the sea'l Their large percentage Of
water is the why oysters rank low nutritive
matter. stan they make show of about equal per-
eentages OF albuminOds and carbohydrates, and very
fair to fat and mineral matter IN proportion 10
the former. II eaten in quantities they do very well
for nutriment. They easily dgested eaten raw,
but less when cooked. oysters, therefore, ought
never TO be more than Just made not the longer they
stay on the fire the the albumen they contain
Will harden and be apt 10 interfere with comfortable
10 stew oysters Cut the boards Off two dozen oysters.
Sprinkle some lemon juice over the latter Put the
well then add blade OF mace, few pepperseeds
slowly for half an hour from the time it was put on
the fire. then strain the liquid and when boiling again
put IN scant tablespoonful Of butter, into which as
much flour has been rubbed add also half pint OF
cream Tor milk made hot beforehand When the butter
and flour is dissolved and the sauce quite smooth put
in your oysters Allow them get hot, but do not let
them boil, and serve at once. ,,., .-,., A., ,u,..
Of the oysters and add some cream. Season with Q
little mace and white pepper, AND when done put in
TO So lobseis Have large kettle three quarters
fun OF boiling water, add four onions haved, largo
eaVs salt at the rate Of hed g
every quart OF water Put IN your lSser DO -, 10
torture at once Let 1t boil for fifteen to twenty five
minutes according to its size. When done take 10
engthwise body and TAIL and remove from the latter
the dark, stringy vein called lady fingers" which is
poisonous. Crack the claws their lower sides and
be careful not TO dshgure them. Thus prepared you
may the lobster hot or cold scalloped salad,
croquettes, in various other ways. II You wish to
serve the lobster whole you reconstruct it from its
separate pieces, masking the flaws with sprigs of
parsley. Serve it a folded napkin in the middle
Of oval platter; gaTnlsh with parsley laid wreath
like around, and have either Tartar sauce or mayor
naise accompany it.
OF all the good things brought from the fish market
and served on our tables, l have shown you but a
glimpse. But dare say you such clever pupil
that by this time you need scarcely any more than
This to go on by yourself and make all the rest your
own.