New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-07-03
PAGES.


leo favored with wine Cover the mould
closely and let It he packed for half hour.
II more convenient this charlotte may bc filed with
IAvsfan cream. when ordinary chnriot;c-moud Is
sufficient 10 hold il. The bottc4n IN. chatloitr
mould may be Oiled a little that The long IN The
Strawberries Will not stick it, Loosen The straw
berries at The tde OF tho mould viii. thin bindcd
KNIFE when you turn ii ont. II 'ho1ld DC served IN
low glass platter with wreath Of whipped cream
around It, IL is a most del ciDus and. cit.
simple dessert made either With ilnG u !'avaiiii
frozen cream Tho term charlotte applies to
any dessert wherein Is cDcs,h In either cihc
fruit. regular Charlotte Rus- Is very delicious
II Ice Is substituted for the ordinary whip
cream. A quarter OF pound Of candied cherries cut
IN two and two cLnded apricots cut In
small pieces may also be added 10 ldnt Of zee
cream used 10 I'll charlWte. When ice cream Is
used for a filling TO Charlotte Eu>se e should be
favored with a little maraschiro rather than with
vanilla.
During this season Of the year, FISH from the ishe
and is In its very best condition and chrPcst ~"
the resident In the mountains and Inland country 1hcre
Is abundance OF black bass now Acknowledged by
spoItsmen TO be the prince Of game lsh, ana oi
mountain trout which have long disputed Wis
same honor. For those sImmcring BY the seaside
there Is n much greater variety Of delicious fish.
Mackerc OF the ordinary variety and spanish ma"aerc
caught our coasts and there also Is inc
blueiish, fish that only be eaten IN perfection
within the sound Of the waves rs 1t loses havor
and dcicacy every moment after 1t is caught So
1ourncrs on the New-Engand coast will find cusk In
this Is u fish that few Newi orEerS have ever
seen in their markets. as the catch Is usually con
sumed by the Inhabitants along the coast where II Is
caught. the fishermen considering lubbock and cod
good enough for market purposes not wishing To eX-
pertinent with comparatively unfamiliar FISH. Cusk
IS nevertheless. much delicious fish than either
l.. lt.lf.- An lv
the people OF the Maine coast where II is freely caught
A sheepshcad Is u delicious FISH, which Is a fnvorc
in its season In the New York markets. Like the blue
fish and many other Inhabitants of the sea- 1t should be
served only when It Is perfectly fresh. There Is
n familiar story told In the New York fish markets OF
hshmongsr who found a colored bending suspi-
ciously close to his display Of shccpshcad. Do You
dare smell OF NY fish ?" said the dealer IN indignation,
mixed with dsuny. "oh. no, boss said the coIored
man, Jest him what news from outen de sea. and
Dress us, boss be say he amt bin dar In two weeks
A sheepshcad cannot be offered In the markets I'M
less It Is quite fresh 1t very soon shows It's condi
ton by It's odor Though caught In considerable quaint
flies in the immediate vicinity OF New York. 1t never
retails for less than 30 cents pound. 1t Is voHtc
boiling fish, and weighing three four pounds IS
good size for this purpose To bo this fish. prepare
court bouillon" slice half carrot, onion and
a small piece OF celery. Add II Glove bay leaf two
sprays Of parsley heaping tablespoonful Of snlt ard
three tabespoonfuls Of vinegar. Lay the fish In the
flsh-kette, and pour the minced herbs, vegetables,
seasuling and vinegar over IT, Cover It with cold
water and let It slowly the boiling point. Let
the water simmer gently for about fifteen twenty
minutes. BY this time the fish should 10 thoroughly
done II Is great mistake TO overlook
this FISH, or. Indeed. any FISH. The shecpshead
is an especially delicate fish and Il rendered nspid
and navorcss II overionc. Serve the sheepshead
with tomato sauce or with piquant sauce OF almost
any kind with sauce Espagnole.
Dwellcrs BY the ocean usually learn prepare blue
fish 10 exceptionally fine manner. The very best
way TO cook bluefsh Is undoubtedly b. bake IT,
tho fish well. rub 1t with butter the outside,
but do not stuff II. Law II In the bottom Of porce
lalrln,d bnking dish which should he kept for the
purpose Of badug FISH. Lard the bucfsl II you wish,
with few lardoons Of pork. Rub It inside and out
side with salt and pepper. Throw three
chopped mushrooms over II, II you hive them.
Bake the FISH IN well heated oven TIL Is
thoroughly crisp and brown. Serve with iol-
landaise tomato French cooks always
pour half IA glass OF white wine their 1shc.
when they put 1t In to bake 4 chopped onion a
tomato. cut IN bits may be sprnklcd IT by way Of
variety. The served with baked fish Is usually
poured around It the platter instead OF served In
a boat
Couutry residents distant from the seashore will be
to fog) the pleasure Of seahsh aud depend upon
their lalr,s and mountain streams FOR their supply.
genuine bdcK lass or tNut II equal 10 any sIush'
but they suabl" TO- brolling tAn for almost
any other method Of cooking. Bass IS OF She most
delicious fish have when skinned. hllecd and
served Eau gratin.7 salmon trout. such rs
caught In perfection In Adirondack rgion, Is
never better than when baked IN a crcam sauce. Rub
the Ash Thoroughly with butter. make n rich cream
sauce adding two tAblcspconfus Of parsley. pour II
around the fish and pun tho fish In the oven. II
should be IN n porcelain lined baking dish. Let Il
bake In hot for about half nm hour or until
II is thoroughly done basting II In tie meanwhile
frequently with the Serve rho fish with
.hc sauce poured around II. little onion added
10 the cream sauce Is considered an improvement,
but the Ash is 80 delicate that the natural flavor
would better be preserved.
al want bathing dress that IS pretty and becoming
without being the least conspicuous said a yonng
woman who cOniomplated spendlng her summer nt the