New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1899-04-30

TROUT, EGGS AND STRAW br1Ni'ih-''
Although the trout season is now somewhat au-
vanced this fish Is still luxury Yet II VIII not
nroye too expensive If the other dishes that go TO
make up dinner chosen from articles 'la' al
comparatively cheap
HOW TO COOK TROUT
Trout NAV be baked. but is usually preferred
fried A simple way is to drop the hsh-which mas
been rolled in meal lour-nto pan OF not out-
ter 1t should be fried a light brown ana sea-
soned after It is removed from the pan IL cup
Of cream is poured into the frying pan. boiled up
moment seasoned and poured over the hsh' "
makes nice sauce to eat WIN II, . 49,. .ho hut
sin another way 10 fry trout Is TO have the put
drop in the fish that has been split and rolled IN
fine meal When cooked on one slde th , Hsh re
served at once, laid upon a napkin on hot dish
and garnished with parsley or waiefcressn, hroor
Nothing can be daintier for breakfast man prooK
trout and for a Sunday morning breakfast, when
The busiest person can take time TO enjoy MS meal
OF course eggs in any of the $40 ways there are
for cooking them always make an appropriate &C
nsrt ~ The feast eggs can be used in orns-
mental way: but may he appropriately served only
for breakfast or luncheon
SCOTCH EGGS.
Stuffed eggs are always liked but another way
10 serve eggs is by coating them with force-
meat rather than stuff1ng them. To do this. have
them boiled hard-that Is from fifteen to twenty
rninutes-that the yolks reach that mealy state
so much to be desired. The shells being removed
they should be rolled in beaten raw eggs and then
coated with forcemeat sausage, and fried IN not
fat till golden brown If liked, these eggs may
be served as a garnish to the trout
ECONOMIzING WITH STRAWBERRIES.
The high price that is still asked for Strawberries
nuts them out OF the reach Of many. Yet II the
palate tired with the oft-repeated avors Of winter
edlbles longs for the taste OF fresh and luscious
fruits It can he so refreshed In q moderate way.
Strawberries made into a sauce to be eaten with
any simple desert mpart delicious. fresh flavor
that seems never to be given by preserved fruits
or jams. -
If It is desired to have really dainty but simple
dessert with strawberry sauce nothing Will be
found better than boiled rice. The rice should be
boiled until II becomes glutinous. Some like 1t
served cold, in which it should be packed In a
mould and set away to become chilled. The sauce
in that case should be liquid, and made as follows
Butter size of egg, one-fourth or pound OF
sugar two eggs Beat the sugar into the we'll
beaten eggs; add the butter, which has been
slightly melted and cup of hot milk. This Will
cook the eggs trifie. When 1t is cool beat In a
before being added they will impart more flavor.
Should the rice be served hot, the strawberry
sauce may be made thus:
Two cups OF sugar and one spoonful OF butter,
mixed: one quart of strawberries part OF them
mashed, and all stirred well Into the butter and
practically a hard sauce with Strawberries in IT.
Strawberries added to the whipped cream for
Charlotte Russo Increase the delicacy OF that dish
and give fine flavor.