New-York tribune., 1901-09-01
DAINTIES OF SEPTEMBER.
BLUE POINTS, GAME OF ALL SORTS AND
THE DELICIOUS FIELD MUSHROOM
WILL BE FOUND IN MARKET.
l. SORTS AND


September is one Of the most important months
in the year to the epicure. for It's coming not only
brings that delightful forerunner OF The feast tbs
Blue Point oyster. but also heralds the coming OK
all varieties of game in plenty
To the average housewife. the coming Of game To
market does appeal as IT should Tor the reason
that game has grown 10 be rated as an expensive
luxury among the household supplies But within
the last few years game has been plentiful IN the
New-York markets. and is to be had at a much
more moderate price than formerly. when its scar
city made II a veritabIe luxury possible cnly TO
the few As an item that admits OF a pleasant
change in the everlasting routine Of beef mutton
and poultry. game cannot be rated too highly.
To the masculine palate it always appeals when
well cooked. and once week, after the season Is
begun IL not desired oftener. dish OF nroied
quail sauab. OF a pair of the many sorts OF game
duck should gladden. the home menu An extra
expense of this kind IS always easily balanced by
curtailment in some other direction the serving
of any one of the low priced foods that among
the palatabIe Of dishes when deftly prepared
With game OF any sort good currant jelly ts
welcome accompaniment. although with some va
reties jees and sauces made from oranges are pre-
ferred. Crisp green salads make background. and
with these three a delightful combination for
new course Is possible for the September table.
September also brings the field mushroom. that
most dainty and piquant OF foods. The timed
mushroom, that Is familiar the American
table. and the hothouse mushroom. give no
suggestion of the flavor and delicate consistency
OF the field vegetable, which may be purchased at
the large markets after September and until De-
cember l. after which date the cultivated kind ts
the only to be obtained.
The oyster. like fish OF all descriptions Is not
seen upon the domestic menu as often as il should
be. while clubs. hotels and restaurants oysters
are in constant demand. once the season begins
Yet oysters easy 20 obtain. not high priced
and OF unusual excellence IN :he New-YorlS
markets They may be simply prepared. IN a va
riety Of ways and should not be neglected with
he Of vha %b1yr oaffb afr hase
and also a novelty for the table
After the Blue Point. it's deep shell. WITH
a suggestion OF lemon TO its flavor. nothing is q
more grateful innovation for the breakfast table
than the oyster fried the large and rabby
oyster. but the medium sized btvalvs prepared IN
Philadelphia style. for that city holds the palm
for this dish. The restaurant horror known as the
fried oyster is vastly unlike the properly cooked
morsel The Philadelphia method calls for threa
eggs. beaten we'll and mixed with a half pint OF
oyster juice. pinch Of cayenne. saItspoonfuI OF
pepper, a tablespoonful OF salt and teaspoonfui
OF English mustard. These are worked 20 batter
and a gill Of good oil is gradually added. Cover a
baking board with thick layer OF cracker crumbs.
Drain fifty oysters and place them the layer,
dredging the top with additional crumbs.
Dip each oyster separately in the batter and them
roll it grated stale breadcrumbs. Dip each again
in the batter and again in the breadcrumbs. hand
ling very delicately. Then fry in very hot fat,
either pure bacon pork Fat. else good butter.
The daintiness cf this dish depends largely on the
care IN nanolnS Inc oysters should be maniDU-
lated with the fingers. not with the palms OF the
hands. and each should be dropped on the pan
separately and allowed sufficient room while frying.
A dish served az one Of the NewYork clubs which
is extremely popular Is composed Of tripe, despsed
by the unknowing. but priced by the culinary wise.
pound for dozen oysters is well washed sered na
for thrseq%Sartsrs quar- Of an m hour sE IN sLighty satsd
spoonful Of butter rolled in -four. salt and pepper.
turn the triPe add the dozen OF oysters. simmer
and serve. This may also be prepared in chafnas
dish.
TIMELY AUTUMN BREAKFASTS.
cantalouue.
Fried oysters Cold watsrcresses
''iisd '"iso B0lIsa R4'1sss ssss cosSs e'''d toast
Peaches and cream
Radishes in ice BFOilsd bacon Spanish omslst.
Assorted grapes.
S6SSG corS5rssd sas' Whole tomatoes, SG6a f5sir' ata
Cofee
grapes.
BrOiIed oysters on lettuce leaves Cold crosses
crsansd potatoes e,,,nss Boston brown bread
iced grapefruit
Scramble 5sGlsa ;?as dGaSSsd Ss5s5 a.:a pepper.
Wheat bread Coffee
FIVE SEPTEMBER DINNERS.
BsT sissus Blu; .; isS.i:s ss.ss:
Fried chicken. with gravy.
Corn cut from the potatoes
ROmaine salad. Fruit. Cones.
Consomme in
Oysters brcchette-
French lamb chops. Lima
Fried eggplant. Cold asparagus. Viniagretns
Lemon ice Cake. Coffee.
Blue Points
Double club sirloin steak Field mushrooms on to...
Tomato and lettuce salad. with raayonnaIs.
Cheese. Coffee.
Points.
Consomme n
Ruddy duck. with
Crear1ed mushrooms Stuffed tomatoes
Ice cream Cake.
Cream OF celery SCUM
Scalloped
Baked SQUAD. with bread
Green peas Corn Cold
Fruit. Cheese. Cc1ea