The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1896-03-08
FOR LENT.

There IN more than one reason why We
should abetain from meat In Lent, tho
churches which observe Lent only demand
abstinence from meat on two days Of the
week: and even a semi.invalld would BIO
benefited by a chance OF diet twice In seven
days. The second reason tho churchgoer's
conscience will supply, "and, thirdly" Lent
was instituted to discipline and benefit the
body as well as the soul. Coming. as It
docs, in the spring, when light food is al
ways recommended. . Leutsn fast ia an
excellent idea.
Fish Ia tho next object for our consider
alton, and there is perhaps no moro useful
article Of food, for, unlike many others, It
can be utilized IN almost every course,
sweets excepted bien entendu. Delicious
soups, dainty hors d'oeuvre, excellent re.
leves, cold and hot entrees important dish
es Of all kinds, and savouries without mum.
Der can be produced by It's help. besides
which Il 10 invaluable for quenelles. farce or
stufYlngs; and whether 1t DO fresh, sailed,
smoked or picked, It 10 both nourieh!ng
and welcome at our table. Obviously. too,
It may by some be considered as more gon-
orally useful even than meat, as It is per.
mitted on fast AS we'll as feas. days, and
not objected 70 by some vegetarians.
& y x
As concerns the choice of FISH, there is
much to be said Of which the average
housewife may be ignorant: tho question
OF freshness for instance. Is an all-im-
portant one; indeed, disregard Of the same
often leads to disastrous results In the way
OF serious indisposition: then. again, It
must not be eaten out CT season, even
though 1t may be on sale and very appe-
tizing In appearance. In choosing fish the
principal points to be observed are these
| The eyes and scales should be clear and
bright, the inside Of the gills Of bright or
vivid red, and the fish itself must be frm
! ill Sot Nod,
are to be avoided like poison. With one or
two exceptions In the case Of larger kinds,
very little time should be allowed to elapse
between killing and cooking, whereas In
some instances las with cells. trout, etc.).
they must be purchased alive In order to be
In proper condition. The following list,
which It 10 hardly possible to give here in
the most exhaustive manner. Will be. at
any rate, some guide to our readers as to
tho season at which the principal kinds OF
fish are az their best:
Barbel. from October to January; bass.
April TO August; Dream, September to Feb
ruary; brill, September to March; carp, ex-
cept during its close time (Which Is April
and May. is eaten more or less all the
year round. but the best time is from Oc-
tober to March: cod. October to April; dace,
October to February; dory. almost all the
year round. but principally from March 10
the New Year; cells, except in June and
in their prime from October to April; CUR
net. September to February; herring, April
to December mackerel. May to August.
Though this Ash may be obtained during the
colder months 1t should be chosen with
care; It should be bright. and have a silver
hue when 1t is red about the head 1t is not
in good condition. Pike October to Feb
ruary but is also to be had from the be-
ginning OF August Salmon, from February
to August The close time Is from Septem-
her 20 February. Skate ia IN season from
October to April. Smelt. October to April;
sole is edible at almos. any time OF the
year. but the best time is from June to
February; sturgeon, from September to
March; trout where II is obtainable. Is not
TO be eaten In April or May. the best month
is August; turbot may be had during the
larger part OF the year; 1t is excellent from
October to March. and hardly obtainable
In June; whitebait, March to August; whit
ing, from September to March at Is best
but to be had nearly all the year round
Oysters, as every one knows by the popular
saying. are not to be eaten during the
months in which there is no "r"; in buying
them, 1t is well not to be anxious for great
economy, especially since certain diseases
have been said to result from the poor con
dition of iris shellfsh Grabs are good
from May to August Lobster is in season
from February to October, and mussel!
from September to March.
X x x
Now, as II is my object to emphasize
dainty cooking 1t may be we'll to observ
at this point that boiling fish In plain waite
is almost an unknown thing with the forelgl
cook, even IN the most modest household
to relieve the monotony which must result
from such proceeding a special broth /
| MAJ do nd In ma tor n