New-York tribune., 1902-01-05

two cuptuIs Of soup stock or OF water to which
lei it cook until smooth and thick Add 'I green ean
pepper from which the seeds have been removed
ana Hnlch mas been sliced a tomato cut into pieces
a dozen mushrooms. a bunch of seasoning herbs
Turn the sauce over The SSh "a aftr zen ~ i'u u
placed on the platter
TO SERVE MACKEREI
Persons familiar with the Spanish mackerel in
IT'S native haunts are sure 10 affirm that the best
way 10 prepare II for the table is sinplv 10 bro
and serve 1t with butter sauce favored with
lemon and minced parsley. Like all broiIing fish
the Spanish mackerel may be served with a season
ing Of herbs and mushrooms. which are sprialSIed
over it and afterward Drowned in the oven.
Maltre dhotel sauce is excellent with every kind
Of broiled fish. To prepare it. cream together one
tablespoonful OF butter. a teaspoouful of minced
parsley and the Juice Of a lemon. When the MKT
ure is ice cold 1t should be spread the fish.
Delicious cucumber smelts. the Maine kind are
known plentiful now and at their best These
the way of sauce is needed An attractive way 10
serve them is to dip the fish in milk. then in rolled
seasoned with salt and pepper. Pin together with
toothpick the head and tail Of each and repeat the
dipping process in order TO restore all the crumbs
Fry the smelts in hot fat until they are a golden
brown Arrange them around a centre Of riced
potato and garnsh with lemon and parsley.
SAUCES OF VARIOUS KINDS
Tartar. tomato, drawn butter. egg. oyster pi-
quante and Hoandaise sauces are all served with
a
tion white" sauce, except that water Is employed
for drawn butter in place of milk cream. For
either tablespoonful of butter and one
tablespoonful flour to a cupfu of liquid and salt
and pepper to taste. HoIlandaise is drawn
butter to which have been added a ffavOring
of lemon juice finely chopped parsley and grated
onion. Hard boiled eggs cut fine also usually
employed. Egg sauce is the drawn butter with
chopped hard boiled egg added just before sending
TO table Sauce piquante is made by adding 10
drawn butter sauce chopped pickle and capers
lemon juice. chopped parsley and a dash OF paprika
or cayenne.
To make oyster sauce let a pint OF oysters cook
in their own liquor until the gills begin to ruffis
Then remove the oysters, and add the LIQUOR 10 one
cupful of milk or cream, and let the mixture come
10 boil Stir into IL three tablespOonfus of butter
and two tabespOonfuls OF -four that have been
creamed together, and cook and stir until the sauce
is thick and smooth Add the oysters and when
they are scalded through, serve. Most OF these
sauces best with boiled fish
Tartar is delicious with nearly every styie
Of fish. To make H. prepare mayonnaise dressing
and season thlcky with chopped pickle and capt rs
Tomato sauce may be served with Droilei f1sh
To make II. cook a pint OF tomatoes with a large
slice of onion and two whole cloves for fifteen min
utes. Remove from the fire. and rub the tomatoes
through a sieve. Cook together a tablespoonful of
butter and heaping tablespoonful OF -four for
three minutes. Add the tomatoes, and stir until
the preparation thickens. Season with salt and
pepper. This sauce favored TO taste with curry, Is
especially fine with boiled rice.