New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-07-05
are delicious in salad potted stewed served In any
way In which lobster meat is served


There are few more picturesque objects for the lawn
in spite Of the many fancy vases Of iron and stone
than the rustic wooden that are intended to hold
flowers The best aud strongest OF these are made
OF cedar with the bark stripped or Others are Or
namented with a covering Of gDarled roots in price
such boxes may range from ~ mp 20 $40. large
standing vase OF rustic work may be bought Tor ~.
Within late years special committees have been
organized for the preservation OF the forests and some
slight measures have passed against the defacne
Of natural scenery. but these efforts have been mteo
In certain directions. that they have hardly Kept
pace with the work Of wanton destroyers OF natural
beauty The love Of flowers Is good thing. vet those
who love the flowers the best not those who dig
them up from the roadsdes and defaee meadows and
banks OF poisoning beauty in order 10 bring home
few blossoms To fade ard wiher away from their
natural surroundings In this comparatively new
country there Is less danger perhaps Of robbng the
forests than In older lands yet for miles around
resorts it Is often found that the woods have
been virtually stripped OF ferns and Wild flowers, which
have been dug that no spore or root is left to
I'll the naked places. The cry comes from England
also that the green lanes that were once beantiui
with yellow cOwsps and pHmrOses, blue forget-me-
nots purple vOles now bare as the sands OF
the desert There Is danger In this country that the
trailing arbutus. the most beautiful native blossom
that we have. Will be entirely extcrminated II the
woods and banks cannot be protected in some way
from the poachcrs In the shape Of city vendors, WHO
do not hesitate 10 tear up the plant root and all In
order 10 obtain the blossoms. some OF the rareSt
and most beautiful of Onr ferns have become practi
caly extinct in portions OF the country where they
were once abundant, since the fashionable raid fos
wild flowers and ferns began Genuine artistic love
would prevent all desoatlon OF the landscapes such
as must result from the wholesale destruction each
season Of so many native plants. While 10 IS heartily
be desired that every one should have appreca-
fnrn 1 is a Of
to rob the fields Of them in the wholesale way now
common This does not that the botanical
collector shOnld not take what Is necessary, or that
native flowers should never be gathered. 1t is tho
wanton destruction Of them, merely for the gratica
ton OF vanity and whlm Of the moment, which
must be utterly condemned. There are OF course
various wild plants which simply the pest Of the
farmer ButtercupS and daisies are not likely to
suffer from the ravages Of flower vendors. but II Is
pity that such blossoms the Wild columbne, the
trailing arbutus the walking fern (once so common
about Hartford aud almost extinct should not DO
protected By law our feathered sOngsteH, our
forests and natural landscapes. After all growth
Of public sentiment IN opposition to all such destruc-
ton Is the only way in which the matter can be
remeded. Artistic growth in any land is slow, and
for many years yet il is likely that shall be more
less troubled by the fends who advertise patent
medicines on mountain rocks and the vandals who
tear up our rarest Wild flowers TO vend the blossoms
through the streets.
Among the eStSavagances Of the hour is a neck
lace Of pierced diamonds each stone being strung like
a bead fine wire The necklace is close at
the throat, Is twisted an ornament IN the hair.
The fresh water fish season has fairly opened.
With the Both Of May all restrictions protecting our
lake bass passed away. As rule there are very few
very good fish cooks In this country. The tendency Is
TO bake fry boil brOl eyeryt thing OF fnny nature
that to hand for the table, paying very little
Difference 10 variety The art OF the true Saucemaker
is intimately connected with the art Of preparing
fish that this failure is strange in country which
once proverbal for having but one sauce. All
fish, but especially fresh water fish, have delicate
flavor which Is easily destroyed by overlooking. IL
formerly believed that fish was especially valuable
brain food but there is very little reason for this
except that fish contains a somewhat larger proportion
Of phosphorus than meat II Is not 50 nutritious,
however as beef though rich fish hike salmon is
probably equal in food value to veal or to young lamb.
Among the most valuable fish are the lake bass Tho
most desirable way to cook them is undoubtedly In
fnetS These may be Dreaded and fried, or simply
baked they are in cream sauce Almost any fisher
man knows how to skin well scale fish, and this
piece of work that should be done by the nver o:
lake SIDE. After the fish is skinned II IS n simpf
matter TO cut IL in fets In order to do this shar
knife must be pushed down to the thick laye
Of flesh from the backbone side and the hinne
layer on the other. In large fish these two layers
must be cut across once or twice 10 form smaller
pieces These pieces Of fish must be dipped in beaten
egg then In bread crumbs, and fried in hot fat deep
enough TO immerse them. The fat must be hot enough
to cook doughnut Fried fish of this kind is delicious
served with tartar sauce IL may be served with
sauce Hollandase, recipe for which has already been
given in these columns.
tomato sauce is always delicious with fried fish.
To make such q sauce fry in a saucepan In a table
spoon Of butter carrot ha onion, both chopped
fine spng OF thyme half bay leaf two peppers and
two cloves. Add tablespoon of minced ham, a sprig
Of celery and three sprigs of parsley. Let this
mixture fry fifteen minutes take two tablespoonful
Of II for a small amount OF The remainder may
be laid aside for seasoning al any time. This is mre
polk and is the foundation Of many French sauces.
Add teaspoon OF butter to these chopped mixtures,
put II in a saucepan with two tablespoonful OF -four
and stir 1t till it Is thoroughly brown Add now
quart OF tomatoes, either canned fresh II they
canned cook them fOrty-fve minutes; II they are
fresh cook them half an hour. When the tomatoes are
cooked season them With teaspoon OF salt, haf'a salt
spoon Of pepper, and half teaspoon OF graduated
sugar. Let the whole cook five minutes after season
ing and then strain It through a sieve or pointed
purse strainer. The will keep I'm cold place
or refrigerator for several days. simple delicious
way of cooking illets of fish is in cream sauce. A
nice way Of seasoning the fish before baking IT in this
way Is TO squeeze few drops Of lemon juice over
each slice aud lay sliced onions It. seasoning IL
first with salt and pepper. The onions may be after
ward fried and served with the fish. II does not
like the flavor Of onions this seasoning may be omitted
aud the fish simply seasoned with SAT- and pepper
and left 10 rest In It's seasoning for ten or twelve
minutes In either case, then dipped In fine bread
crumbs laid Oh platter and baked for twenty-five or
thirty minutes in hot In the following sauce:
A pint will be enough TO bake fish.
Put a tablespoon of butter In saucepan, add
tablespoon Of flour. and when thoroughly mixed add
pint Of milk Let the whole boil. stirring II constantly
mt in two slices Of onions chopped fine pour II around
the fish, When served a hard boiled egg grated over
the fish by pressing it through sieve will give It a
more ornamental appearance on the table. Fish must
be served in the dish is baked n and for that pur
pose the dish should be either porcelain stoneware
An earthenware platter will do. The egg should 10
grated over 1t just after It is cooked.