New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-07-17
HOW TO COOK AND SERVE FISH FOR SUM

| The summer breakfast should be light meal.
The opening course should be something that IS
! easily dlgcsted and VIII entlce and stimulate the
appetite \ fruit salad or fruit served chilled TO
| about tho same temperature 1t has when II is
| picked with early dews upon It is always an ac-
| tito need so much the stimulus OF properly pre-
| pared fruit salad, or OF piquant salad such as
| watercress or peppergrass. as 1t does on not
summer morning.
| lghtest quality should be superseded by the
egg course. The distnctivcly American part Of
smmmer' or this part OF the meal should be repre-
sented by the highest grain food like rice or per
iectly cooked hominy, served with cream MIX Is
not as delicious with grains as cream, and not as
digestible Cream Is so much more nutritious than
Therefore may not be much more expensive. The
for cream a simple gelatine blanc-ma or a
fruit caramel is sometimes used elegant
casions the summer breakfast table in tho
said before It is now the fashion to drop this
course in hot weather or serve i only OCCASIONALLY
FISH fresh from mountain lake or stream must be
simplest way without any of the elaborate sauces
which. however excellent In winter. TO
cstey broiied or fried dsh and rechaaffes. or
made overs belong to this substantial part OF
summer breakfast must be a costly one be-
cause II is dainty one adapted to the season
AT inopportune times and seasons. IS usually more
TSStrav"smnt manaser and always more unsatis-
dish In It's season
LAVISHNESS UNNECESSARY
II is n vulgar mistake. as well extrava-
gance 10 serve superabundance OF food Coarse
excess spells the appetite Of with refined tastes
An ample suflciency. and more is the correct
rule No housekeeper need be ashamed OF portion
Ing out the food OF the various parts OF the meal
TO the number To be served II is not only
economical to serve only suf'clency OF food. but
more elegant Two eggs. for example. are enough
TO allow for service OF boiled eggs 10 person
but when scrambled eggs omeet is served
lowed By sh or meat Single chop of ofF a aIe s tG
or two lamb chops is sufficient for a service OF
Where a course OF eggs. however. Is the chief
fish, the supply must be more ample. No in
modern days IL supposed to mako meal from a
Summer ls the proper season for the majority OF
& sh In the interest Of good digestion
mer. especially on the breakfast table.
Chicken sausagcs are delicate and delicious
"made-over' dish. or may be prepared from un-
| cooked chicken. Separate from the bone and skin
remnants OF cold chicken. and chop them as fine as
possible. Add to every pint of chopped meat a
banGhed swsetbread ehopped tns and table
half as much bread crumbs as there is OF the
chopped meat Add, 4 convenient. two or three
two eggs in every pint OF meat and bread crumbs
Season with salt and pepper. and stir In afterward
two tabespoonfuls Of the mixture in each Of the
purpose. and drop them into boiling water to cook
FOR 1--WE minutes or until the egg is set Unite the
sausages. and when they are cold dip them into
melted butter and brown them In n frying-pan or
broil them a sridiron. These sausages are nice
served with few drops Of lemon Juice squeezed
over them and little butter added as they are
to the table They especially fine when
made OF raw chicken. In that case they must be
cooked In boiling water about five minutes longer
PRINCE OF GAME FISH
Black bass Is sometimes called the prince OF game
Ash. Properly cooked II IL certainly a rival II not
superior to the best trout that ever was caught In
mountain stream and cooked by expert hands
There three varieties OF bass known to New
York markets--the sea bass the striped bass,
which IL OF the choicest Of dinner fish. and the
black bass the favorite fresh fish OF vast number
OF sportsmen There are also several other varie-
ties OF fresh water fish known to sporsmen. but
OF these. however. compare In delicacy or
flavor with black fish.
Black bass IN excellent served for breakfast In
hlets Skin the fish: remove the nets In the manner
already given In these columns Season the sections
OF fish, and either fry them brown in butter or broi
them Add maitre dhotel butter lemon Juice
and fresh butter
Clam fritters perfectly fried and made follows |
make excellent breakfast course. taking the !
place OF the fish course. or OF both fish and meat
Chop fine twenty-five freshly opened clans Meas
two cups of flour sift the -four three times
with amount OF soda the size OF a large pea |
Stir cup OF clam juice into the -four, then add |
the chopped clans and finally put In a dash OF |
pepper and two eggs Beat the batter vigorously |
When II is even and light melt two spoonfus OF |
butter In hot frying and drop In large spoon
fuls OF IT, making fritters that barely touch each
other when they spread Cut them separate and |
turn them. They should be a rich golden brown |
both sides. Serve them at once. Some persons |
prefer thirty-six clans to the batter given. u