New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-02-09

SOME ITALIAN AND FRENCH RECIPES
Although fish is highly valuable article OF food
we do not appreciate make Of IT to great
an extent as should. 1t contains phosphorus 20
a marked degree. and is therefore important
brain nourisher. 1t is besides nutritlve without
being heating to the blood. and may be used with
the greatest advantage a substitute for meat n
one Of the three hearty daily meals In which
allow ourselves to indulge this side Of the ocean.
We Of course feel that Ash is a necessity al
pany dinner, but with families it does mp
pear on the home table often # should. on
the continent. especially among the Italians. IL
figures constantly the menu. and they have many
appetizing ways Of cooking IT, This IS tho way in
which they bake fish:
Take any medum-szed fish crock. bass mackorel.
b.uefsh etc). split and bone IT. and into por-
tons large enough for one person put these ln,o
shallow pan or baking dish; sprinkle with sat and
bits OF butter: over the top crate bread crumbs
little lemon juice bake half an hour. While baking
moisten occasionally with pieces of butter.
Another Italian recipe is scalloped sarllnes smells
or other small fish. The sardnes used IN this in
stance are. of course. fresh. Split the fish, clean
and bone them. Butter shallow dish and sprinkle
cracker-dust over the bottom; then put in a layer
of the fish. seasoning 1t with salt, pepper. butter,
thyme. parsley, and little lemon juice; over this
put a layer of the cracker dust, and continue al
ternating the ayers until the dish is filled The
layer should be the cracker-iust. with small pieces
Of butter put over the top Bake three-quarters Of
hour.
An appetizing sauce to serve with customary
baked fish, either shad or b.uehsh, is made in the
following way Take the dripplngs from the pan in
which the fish has been baked. stir in the yolk Of
or two eggs SALT pepper. chopped parsley,
squeeze Of lemon juice, and add some plain stewed
tomato, which has been previously strained
II any OF this sauce should be left over for the
day. it is very satisfactory to use it in making
a pcked-up dish Of the cold fish. Bone the fish very
thoroughly ana remove the skin and fat: pick it up
into small. pieces. stir in the sauce. and bake il
lightly in a fiat plate or in small fancy dishes.
There are many ways of using any cold
fish. either boiled baked which may have been
left from the previous day IT be made into
creamed fish. Prepare 1t for the previous DISH
heat It through thoroughly, season with salt pepper
and butter and pour over 1t a rich cream
Another way is to stir the cream sauce into the
fish, put 1t small fancy scolop dishes sprinkle
butter over the top, and bake a light brown
For cold boiled fish the following Is II very nice,
pquant sauce Put a cup and a half of cream into
saucepan and thcken 1t with cornstarch which
has been dissolved in water. AS 1t thckens stir in
the yolks OF two eggs and beat II til cool 60 pre-
vent It's getting lumpy): when nearly cold add the
Juice Of two lemons little vinegar salt and
cayenne pepper. Peel and slice very ripe
tomatoes or cold potatoes soak them in vinegar.
pepper and salt. drain well. put around the fish, and
then pour the sauce over the whole.
A good relish for lunch Is picked fish. Take cold
boiled fish, and the day before II Is to be usol.
sprinkle salt 1t and pour on moderate guam
tity of vinegar. Lemon juice is especially good
substitute for vinegar. and gives the iish more
delicate flavor. The fish should be carefully PIE
pared beforehand by removing all the bones and
separating IT into pieces about large half your
hand FISH that has very few small bones is the
best kind 10 in this way. The dish should be
garnished with parsley and sliced lemon. In fact, all
dishes Of fish, whether hot cold, should always be
daintlly served and garnished with parsley and
lemon.
When this dish OF picked FISH is used for lunch or
tea IL would be well to serve with IL a salad OF
sliced tomatoes with French dressing. The
tomatoes must be scalded. then carefully peeled
and sliced and set the ice to cool II is best to
make the French dressing at the table Use a
wooden spoon and fork. Put into the spoon a salt
spoonful Of salt a dash OF pepper, and "A ltte vine
gar perhaps a half teaspoonful. or squeeze OF
lemon: mix these together with the fork. then nj
the spoon with oil mix together again and pour Oh
the tomatoes This must be repeated until there is
sufficient dressing for the dish, and about ore
spoonfu 10 tomato should be al owed. rms Is very
nuckly done when has learned ;Ie knack. The
best OF imported salad oil should be used. Lemon
iuce is very nice In this dressing instead OF vinegar
for those with whom the latter does not agree.
the dressing the table so as 10 have the leaves
fresh and crisp for, by standing In the dressing FOR
any length time thsv hsc"rrA 'sn09v" and vifSd