New-York tribune., 1892-03-27

likely 10 Dohe your fish fnore easily and Keep IL III
better shape.
Having boncd H. lay the Gsh and dredge II lightly
with salt and pepper, aud rub IT with little sweet
olive OIL II the shad Is 10 be panked. II should be
fastened to the plank and broiled before the hre
In this position for fifteen twenty minutes All the
best Kitchen furnishing stores now sell planks or ths
purpose The shad however VIII lie Just good II "
is broled over slow regular broi!er for M
teen minutes and then turned and broed on the sin
side lor two minutes. Maltre d'hotel butter Is the
proper sauce II not the only sauce 10 serve Win orocu
shad panked shsd shOud be garnished WIN
quarters Of lemon cut lengtwise and served with fresh
butter. II may also be ba sted with little melted
butter while 1t Is broillnf the plank some cooks
bro the In the fish, but there Is more certainty OF
having these done well rs they should be II they arc
fried separately and served garnsh 10 the FISH
A shamrock needle.casc is new form OF the old
housewife case Or hlzzy rs Jeanie Deans quantity
called the that Queen Caroline gave her IL IL
made OF pretty shade Of velvet cut out In tre'
foil shape lined with cream white OF any shade OF
SILK you fancy edged with silver cord and furnished
with a little handle OF silver. 1t may be decorated
with harp In silver embroidery 1t Is more often
left perfectly plain The shamrock or Willie clover
(fOr that Is the plant commonly known by this rame
In Ireland though in some parts OF the island ue
white Oxalis and other plants bear this nane) Is con-
sdcrcd 10 mystical virtues In Arabia where
us that the white clover not indigenous to Ireland
and has only grown Cor about two hundred years.
1t impossible that this could have been the plant
which Saint Patrick used 10 Illustrate the Trinity ana
the same authorities agreed that II must havo been
the white Oxals, plant with leaf quite similar 10
that Of the white clover and one which grows all over
the world in Wild woody countries such as Ireland
certainly was when Saint Patrick preached his gospel
The plant which Is generally sent to our kitchen
maids from old soil In remembrance OF the l'th
of March IS the trefOia repens.' or common white
clover OF fields, as may be proved by botanical
analysis. The leaf OF the Irish trefoil is somewhat
smaller than that of white clover. owing to some
climatic influence.
Peffumed salts are fashionable fancy of the hour
Cylindrical bottles Of clear glass. with plain tops OK
polished silver are sold to hold them IN more elab-
oratc style the top is OF gold, with jewels These
bottles are considerably argcr than vinaIgrees being
three or three and half inches high and about two
inches in diameter The paincst OF these pc'te WIN
cost IS and the more elaborate as much as $50
4 pretty silvermountcd one may be bought Tor Slo
fish salad Is very excellent dish II IL is made OF
a richHavorcd fish like salmon Dry white hsh 90
not make good salad To make salmon SALAD take
a quart Of cooked salmon, picked 10 pieces IN small
flakes. with all the bones and skin removed season
It with saltspoonfu OF pepper and tehspooniu OF
salt, three tabcspoonfus Of vinegar and two OF OIL
Toss the salad thoroughly. Prepare bed OF the
bleachcd heart leaves of lettuce low sahd platter
Arrange the salmon salad in pyramid on these
Decorate II with two dozen Capers half dozen stoned
olives and two hard boiled eggs cut engthwise IN
quarters.
This salad Is ready for the table now. but II you
wish salad mayOnnaise prepare II In the same way
but spread the mound OF salmon with mayonna'se
dressing: decorate it III the way and serve.
great many people refuse to make wafies be-
I.lit thpmf
and the average maid Is quite likely TO hold the same
opinion The first essential 10 success In waties Is
IA well-ftting wanie-ron. The od-fashioned. long
handled wafic-lron Which laid over the Goals
has gone out OF with the open fireplace ana nc
sweet but primitive cookery of that time The new
waiiie-lr0ns should iii tightly oyer the stove hole
There should be no space In which to admit n drnft
Of air around the walleirOn TO the fire; yet there
should be space enough for IT 10 turn easily. The
iron should bc lifted high enough above The lire by
lis frame to admit Of It's being turned over easily
and vet II should not be far from thc fire that ~
will not keep hot. No gridde cake has the sanic
delicious Favor Of a waffle baked between the irons
Heat the irons thoroughly before you bg1n 70 bake
Thcy should be hot n "A grddlc.
Tho best wafies are the old fashioned kind raised
with yeast. These call for quart OF mllk heatcd
boiling hot and then cooled I'LL inkewarn: quart
and a cupful Of new proecss -four or quart OK
pastry -four: we'll beaten eggs and half cup OF
butter stir tho butter into the hot milk. pour II
gradually, when II Is lukcwarm, into the hour. beat
ing out all the humps. Add tho beaten eggs. n tea
spoonful Of salt and n tcaspoonful of sugar. ana
finally half a yeast cake. dissolved In hnlf cup u
lukewarm water. Beat the batter thoroughly and
LET il nse over night Beat II again In the morning
and LET IL rise twenty minutes more. Grease the
waffle irons with n piece OF beef suc' BE sure that
the side Of the iron which tho batter Is IN be
poured is extra hot and as the first waffes
are nut in and the iron l. closed. turn " This
method insircs their bahng on both sides. As soon
as they are baked lay them on plate, butter them.
Law another over them and them In this way.
Many OF Tho Tribune's readers will doubtless re
member the broad shady nns" Of their grlhOod. with
the deep frlls OF lace that cast such becoming shndow
over the This Old fashion has boon revived this
season In the most fetching manner by delicious
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