New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-10-09

| sketchboOk OF waterco0r paper Isle about ~ ny
6 or : inches). containing a goodly number OF
! leaves nj least fifty. Have these bound Ike the
usual scrap album; that IS. having between each
| leaf. whore It Joins tho binding n narrow strip OF
! paper. Divide a page by pencil line drawn up
! and down across the centre using only one side OF
! each leaf. on the inner side Of the page sketch
| one Of the debutante's dresses, and color with
water.colors. Leave place enough below the sketch
10 put date and II desired name OF dressmnker.
| and when mnde. on the other half OF the page
paste a neat little sample samples Of the materials
| 81 the gown II the stuff has too fEe n figure or
! stripe 10 reduce 10 tile picture size. attempt the
general effect OF color only. as the sample viii give
| the exact material. An the dresses In the young
woman's wardrobe should be included beginning with
| the simple and leading up to the ball gowns.
From time to time, when new dress Is made. a
sketch OF It should be added the book, and duly
| dated.
| The series could be- carried on through several
volumes, and woud certainly prove Interesting ard
| amusing In future years.
| Among the dnner-Gsh which may now be found in
mnrlct In good quality Is salmon. The adjective
does not apply to the color but 10 the condition Of
the fish, being fresh caught In ontrdistinctOn to
the large quantity Of frozen fish always to BE- found In
market. Salmon Is never served In such perfection
as when boiled and accompanied with oystcr-Sauce.
In the ordinary way In which salmon is cooked. In
To be served the table In perfection the fish must
he fresh caught-that H. II should never be frozen,
and II must be- put the fire In cold water. Like
the goldfish. ii is fish which keeps well ont OF water.
and therefore The supply which comes from the
Columbia River often arrives In market In full rs
good condition the muchc'tcemcd salmon from the
kcnncbcc River IN Maine. While Kenncbcc salmon
brings n fancy price In market, the Oregon salmon
seldom rctas for more than 30 cents pound.
Take tvo ~ al for dinner for SIX
This may n small quantity, vet 1t is sufficient IL
the fish IS simply between the soup and the
meat. II Is best to have II cut near the tal 10 get
| rs thick a piece possible Where larger piece IS
desired the middle cut may we'll be selected. Place
the salmon the crate Of the Ishkette. IL Is a
good plan to have small fsh-ketle for general use
In the family the kettles Of sufficient Size to cook
lnrge fish altogether too cumbrons for ordinary use
The sized , most usually requires TO cook needs
a kettle ten Inches by SIX. Even whole fish weigh
Ing two three pounds may be cooked In such kct
Ito BY curyIng II skewcr In the shape OF letter
s. and tying II firmly In such shape II Is difficult
TO get kettle OF this small Size with crate. although
II Is altogether the most suitable size. The majority
OF families who purchase the ordinary hshkcitc make
little practical Of it bccause of its unwicldness
To cook n salmon prepare a court bOulllOn rs fol
lows TO two quarts OF cold water add wlncglasS OF
vinegar. eight peppers whole. one sliced onion two
or tire. sprays Of parsley half bay leaf tablespoon
MI OF salt. and half Tea, pOOnfu Of pepper. POur
this mXtarr the salmon I'm the kettle. Cover
Tie kettle and set II where lis contents will slowly
come 20 the boiling point After II begins to boil
let II cook ten minutes. sooner. The moment the
flesh separates easily from the bone Of the fish IL IS
done. Take it up n hot platter over which a nap
Kin been folded. wipe oil scum attaching
TO H. decorate the dish with little parsley chervil.
and serve 1t with oyster sauce. The Contribution
In which the salmon IS cooked should not be thrown
away. hut kept 10 boil other fish In. which may be
served IN the family during the week. 10 use 1t
again. add cup OF cold water TO take the place OF that
which has boiled away.
To make the oyster sauce select dozen and n half
freshly opened Oysters. Melt two tablcspoOnuls OF
butter and STIR III three tablepoonfulS of n0nr
being careful not 10 let the flour brown Add a pint
Of wllto stock. and let the cook ten minutes.
Feat up two egg yollos and add a little Of the 70
ihcm. Then draw the saucc to the back 81 The fire.
where Il viii not boil. and beat the mixture IN Aid
also the Juice Of half n lemon and tablespoonful Of
butter Take the oysters and toss them for about
four minutes in "a saucepan with IA tablespoonful Of
butter They should not fry but simply simmer I'm
their Juice until their edges we'll curcd Take
them up with about onehalf the Juice around them
ard stir them into the thick sauce. which should have
been well strained In the meantime through IA gravy
eiralner. The sauce must not boil any account
nfter the eggs have been added TO H. or 1t will De
ruined.
For dainty bedrooms there + absolutely nothing so