New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-06-30
HOUSEHOLD TALK s.

WARM WEATHER FOOD AND HOW TO
COOK IT
The warm weather Invariably brings greater
demand FOR fancy breads OF various KINDS ana
as demand ,or meats o. the heavier kinds. The
vlse housekecper keeps her table In complete ar-
cord with the There are some tables
whore the bill OF fare invariably CRATES upon the
refined scuslbilites In something the same way that
t!scordant music harsh colors do Such tables
are often furnished with the abundance OF the
market, The food is well cooked. Yet It IS dis
tasteful 10 the palate because II is not properly
selected and It suggests the appetite Of a sour-
nlaaI or glutton. who Ia content like an ahihiaI'
TO feed Other tables. 10y their slimnoss Of fare
or tho eccentr.cty OF inc food which Is offered
slgzcs, dyspeptc's Diet
hospitaule hostess should he something OF an
eplclre herself She should be person with no
narrow. absurd prejudces OF diet; a person VINO
enjoys her food and II In no way ashamed 10 say
so and 10 demonstrate by the correctness or her
table menage that she understands the service OF
food IN a refined correct manner. Such hostess
does not serve dishes suitable FOR winter In sum
ner nor does she attempt satisfy the demand
FOR more delicate and more easily dlgested food
In summer by the abominaton OF iced soups or
frozen fruits Chilled fruits often acceptable.
but frozen fruits never combinauo OF fruit
juice and fruit Ice properly compound
ed Is delicious when served at the proper time bat
a fruit pulp should never be frozen, and no iced
dishes should be served at tho breakfast table.
summer soup ia simply easily d!gested light one
a strong bouilon. Ike a golden consommt. when hot
IS excellent in summer because ii offers what Is
so often needed. stimulus to the strength with
ont any strain upon the digestive powers.
The delicate meats OF young lamb and chicken.
served brolod with maitre d'h6tel butter or in a
curry. are always welcome on hot day. Ihose
who have 4 prejudice. as so many American women
have. to curry. should overcome II The taste for
f,ti.a f,VyT "a Of
Fish when t is in nne condtog is good summer
food. In June there are many excellent varieties
Of hsh to choose from. broiled FISH or baked
brought fresh from the water to tho kitchen and
thence to the broller. baking pan or kettle Learn
70 select fish that is in season. \ hluefsh fresh
from the water better than costly salmon that
has waited for the cook. Salmon. however. Is
generally good In June. coming at this season from
the Restgouche River famous throughout tho
English world FOR It's shad). well as from our
own kennehee and Penooscot rivers ihere Is
something wrong In the training OF an american
woman who does not know this hsh n its perfeSS
ton. and does not serve 1t as II should be served
DO not ruin 1t by plungng Il into boiling water but
slice ~ the freshest salmon that can be had IN ne
CRATE Of ishkette Pour over IL enough cGia
vinegar. eight whole peppers. two cloves bunch
Of parsley handful of salt and one onion sliced.
keen II so FOR ten minutes then let II simmer
gently. Add a garnish OF crawfish and mush-
Bnefish' provd.ns it Is fresh from the water Is in
perfection during this month as Is spanish mack
The sheepshead a FISH OF which New Workers
are Justly proud. Is that loses all It's best favor
If ii waits for the cook. Dress II az quickly as
possible Re certain to leave but few hours at
most from time the fish leaves the water until
the time IL is served crisp and brown from the
baking-pan. and there is no more delicious fish than
a sheepshcad.
Take the skin from the fish. leaving only the head
and tail covered with skin Lard the FISH care
fullv after seeing that Il has been properly drawn
and that the eyes removed from the head and
The tail trimmed A little. Rub II with butter on
both sides. seasoning IL well with salt and pepper
inside and outside. Lay the fish on crate over
a porcelain lined baking PAN slice half onion
and half "A carrot into the pan, and add bay leaf.
three sprays OF parsley, one spray OF soup celery
one sprig 90 thyme and two cloves
Put pint OF stock In the pan. with a tablespoon
mi OF wine vinegar. and haste the FISH 10 If
teen minutes Serve when II is a rich brown