New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-03-15

Mediums sized and perfectly fresh oys'ci'' P"s -,
saucepan add teaspoonful Of butter, ana let 'nen
oao lovely for three Minutes or till the edges are
we'll curled Strain of half the liquor Ho" u'
ovsters and add them TO the sauce Mcihanue, "n'
Won have the most delicious sauce IN the "'''" Ava
boiled salmon, cod or almost any Doiied hS"'
A good method Of cooking fish in these days "hes
the Jenten markets are full Of the best Of sea ana nVer
food is en- papiotes.' Haibut salmon uou' VI
small mackerel may be cooked in TINS way 'o"so
the fish with salt and pepper II macRere arc .''A
in this manner season them inside WIFI e~' ~
pepper and cash the outside once or twice anu ruo
salt and pepper. Cut two very thin slices OF nam
for each fish, or slice Of fish, and two pieces OF white
paper little larger and longer than the fish is. ou
these papers thoroughly. For six slices OF hSh vi
three mackerel, chop to mnce an onion anu wv
shallos three small onions if you have no shaloos
Though shallots better and can almost always o.
obtained at about ten cents quart in our marKe~'
FRY the shallot and onion in tablespoonful OF butter
and add to Them when they brown, twice their
bulk of chopped mushrooms canned mushrooms Will
do Season the whole mince with salt and pepper
and add a teaspoonful of minced parsley; ruo
the bowl in which the mixture is to be
turned with Glove OF garlic and beat 1t for
a moment in the bowl after putting 1t in. This gives
all the necessary flavor of garlic to the mince Spread
a teaspoonfu Of this mnce on each side OF the nsh
and lay slice Of ham over It and then piece OK inc
oiled paper the ham. Twist up the ends OF tho
necessary When ready lay them in moderately hot
oven and bake them twenty minutes. When ready
to serve them, dish them in their envelopes on
platter and decorate them with parsley They do not
need any sauce especially delicious for break
fast served in this way
Trout are also nice cooked en- papilloto DO
not use the mince of herbs and ham with trout but
wrap each fish after seasoning 1t in thin slice Oh
salt Harding pork. Put them in a baking dish and
serve them with an Allemande sauce or with cream
sauce in which a little minced parsley is mixed.
The first shad in the North River comes out &C.
cordng to tradition st. Patrick's Day. No one
has vet gone far as to assert that ne comes
out in the familiar stovepipe hat "awearing OF tho
green, but certain IT is that all old fsEdeaers con-
Gdently expect to hear from the North River
slad on the seventeenth Of March. There Is
no fish that may be brought to our tables
that fresh, and therefore so perfect in havor as
slad from the North River. The Connecticut shad IL
better in New Haven for the same reason That our
shad are better here-because they can be served
sooner after they caught Did you ever bone o
shad or rather remove the backbone! This takes
away the greater part Of the bones and is really
simple operation. You should have bOning knife;
not use any slender, sharp knife you can get
A penknfe with a large, long blade might do. Use
your fingers much you can to push the nesh OK
the fish off the bone. When necessary use tne
knife holding the bone. 1t requires practice.
Int after a while il is only moments work to 70
move the backbone from a shad, mackerel or bass.
After removing the bone, dust the shad with salt
and pepper and rub it with sweet olive oil and lay 10
on plate for ten minutes turning it once. Lay tho
fsh flesh side down gridiron and broll II over
a clear fire for about twelve fifteen minutes 1t
should not be held too near the fire. After cooking
the fish thoroughly the flesh sde turn 1t and broi
it moment or the skin side. serve it at once
with mare dhotel sauce, made by beating TEA
spoonful Of minced parsley with large tablespoonful
of butter and adding the Juice Of half lemon and
a mere grating of nutmeg, If you fancy. This sauce
must be kept cold.
English bathtubs for babies OF white porcelain
mounted on frames OF white enamel, and cost Slo
They are SO shallow, however, that they lily servo
their purpose The Joy OF we'll conditioned baby and its
mother is tub that ample enough to allow the little
one play splash about to its dear hearts content
OF course it is necessary TO limit the fun to about five
minutes ms il is not well for the chd's health To let
It remain in water much beyond this time baby's
battub OF tin. Of ample SIZE dantily enamelled and
mounted a strong enamelled frame. would be boon
to mothers ii is not convenient to bend over tho
tub when placed the ground. and the ordinary DC
vice OF mounting the tub two chairs is not an I'M
alleged success.
| A salad of Joan Cromwes, is given in An old
cook book rs composed OF equal parts OF "amonds,
raisns capers, picked cucumbers shhmps and boiled
turnips., Is il wonderful that the great Protector
cherished melancholy views Of life. his wife IN
dulged in such cookery ths7 1t is quite probable,
however that this recipe first saw light in scam
daous little pamphlet called "'rhe Court and Kitchen
OF Elizabeth commonly called Joan CROMWELL which
was published after the Restoration by a Royaiist'
This volume the worthy lady Of refusing the
Lord Protector of the Commonwealth orange sauce
with his roast veal of which. it seems, he was ex-
travagantly fond because oranges cost more than
a groat,n or fourpence English money.
Very few hos,seholders know anything about tho
respective qualities Of red ash and white ash coal.
In many small cities white ash is all that can b
had For range use, however a good red ash coal
gives ont more heat and is more economical than
anything else. The cook does not like 1t so well IL
she is inclined TO be INDECENT because it does not
burn up 50 rapidly white ash coal, and cannot
be started quickly but when it is once started ana
burning It's lasting powers are surprising.
There is nothing in the whole range OF the Kitchen
in which many otherwise sensible women show so
much stupidity in the management Of Kitchen
stove They seem to think that making fire is a
game of chance. They seldom investigate hampers or
look into the Of drafts scientifically, else they
might teach their servants to manage them. and Shus
save themselves endless amount Of petty worry.
| The writer knew bright woman who once sold an
expensive range at sacrifice, because 1t smoked
| when the fire was kindled." Trivial investigation of
| the stove showed that the principal dampcr was
sealed up with SCOT and had evidently never been
| used in the three years during which the stove had
| been in use. If the first had inspected the
stove, the second did. when it began to smoke TO
il the smoke had free escape To the sm0kepipe.
she would have found this dsmper. The smoke came
into the kitchen because there vent for It's
escape left open in the stove when the fire we
| kinded
Did YOU ever know genuine Chinese woman
OF cultuel There very few such women who
married TO Anglo saxon husbands and have adopted
Anglo SaXton habits Of thought retaining enough Of
spice the nowery kingdom to be specially interest
ing. such women seem TO be possessed, however. in
their work with the same mechanical kind of mind
which is the characteristic OF the male Chinese They
follow a rule given them with fidelity and exact
ness that never fails to produce uniform result.