New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-07-26

chimney. for then fresh air will find It's way in some
how
In those exceptional Eases where 1t is necessary to
Keep the room dark dark green shade TO the window
IS ADVISED but in all other the nurse is asked to
admit plenty Of sunlight and to remember that fresh
ar ana sunlight work hand in hand IL is laid down
as an absolute rule that all flowers be removed from
the sick-room at night. DIR. Anderson advises that
patents bed be away from the wall on all sides to adj
NIT OF free access and that all medicine bottles ana all
other paraphernaa OF the sckrOom be kept out OF the
patients sight
Considerable space is devoted in This valuable little
book to the classification and the digestblllty OF df
Ierent foods and tic cooking and administration Oh
food The writer thoroughly Endorses Miss Nightin'
gales rule that the patient should never be asked De
forehand what he will have7 and suggests that some
suitable article OF diet be set before him In as inviting
way as possible, and that the patient be kept quiet
at his meals and food but his own. 1t Is also
laid down rule that all food should be ont OF sight
and smell when it is being cooked, and should be re-
moved at once when tho patient has finished eating
The necessity for absolute punctualty In regard TO
meals is insisted upon and the duty of the nurse to OBJ
servo exactly how much food has been TAKEN
What fish claims precedence prince OF game nsn
may be a matter Of doubt. There are many sports
men who will claim this honor for brook trout, while
many epicures declare blnck bass far superior III
HdNOf gameSOincneSS 10 all Otler nSH SWIM
In native waters. The salmon-trout Of the Adir-
rondack region have always been favorite fish with
sportsmen 1t is certainly delicious fish. served as
1t should be- fresh from the water and baked in
cream sauce. Select fine fish, weighing about three
pounds, even less. 1t Is now in the height OF
the season, and may be fOund in city markets as low
as 10 cents pound Let the fshmonger prepare
II carefully for You, by scaling apd cleaning It, Lay
1t in the drippng-pan, have ready pint of cream
sauce, made with tablespoonful of butter, teaspoon
full heaping) OF -four, and two cups Of rich milk or
cup Of cream and one cup of milk. Melt the butter
in the saucepan stirring in heaped teaspo0nful OF
flour; add the milk. with slices OF onion let the sauce
simmer for five minutes stirring II frequently then
pour il around the fish, Put the fish in the
and bake II till the fins come ont easily. 1t will
require about thirty minutes In hot oven. 1t should
be basted frequently with cream sauce. Serve the
fish on platter, pouring the around it,
and sprinkle tablespoonful Of chopped parsley for
garnish The salmont tinted flesh of the fish looks and
tastes especially delicious served with cream sauce
In the process Of baklng il to retain its delicate
the error Of putting stuling with this fish, There
are few baked fish improved by stuing, and certainly
no game fish we'll game bird gains by any
such addition. At the utmost. bit Of onion laid
inside the fish while it IS baking is all sufficient.
Even this should not be used with so delicate fish
as salmon-trout, though It is good in baked bluefsh
and others Of rch full flavor.