New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-07-19

Nutritive and Economical Dishes Of Fish.
Eggs and Cheese

Go6o o1-N N--CNoC-
The threatened famine of meat spurs the wise
housewife TO look about for something TO take its
place The substitute must, OF course be equal 20
meat in nuIritive value. and more than il
did before prices began to soar This is fortunately
an easier matter TO face in than in winter,
though in some families il viii be difficult to find
anything that Will really be acceptable meat
Although meat is strengthening and stimulating
Its nutrtive properties exaggerated in the mind
OF the average person Too much clogs up
the system, making Unnecessary amount OF
blood II is said on good authority that only la
boring men who work outdoors need the blood
making qualities OF meat three times day. Among
the peasants OF Europe. hOwever-and they
hardy people-meat is not much used. eggs, cheese
and milk taking its place
Attractive dishes of fish, cheese and eggs dressed
In ways good substitutes for meat Nuts
are very nutritious. and if eaten at proper times
there is better substitute for animal food Some
PSYCHOLOGISTS go far "a assert that
tain more elements Of nourishment than butter
and meat combined When there is a scarcity OF
meat IT IS good plan nuts quite freely.
with plenty OF salt or in cooked dishes. They are.
OF course not good in quality present and not
especially cheap substitute. Mushrooms are also
wholesome Peas and beans are rich in proteids.
An appetizng way Of serving baked beans is to
place small onion IN the bottom of the pipkn and
bits OF butter top OF the beans to give them
very rich brown crust
Rich fish, like salmon, bluehsh. mackerel and
others In which the oil is about evenly distributed
through the flesh. more nutritious than Goldfish.
halibut and the dried dsh. When OF the oil
centres n the liver. in the cod. cusk and
others. the flesh OF the fish deteriorates rapidly.
When II is evenly divided through the body It
gives the FISH rich. fine favor, and tends to
preserve it
Among the many rich. cheap fish now in market
blUefsh must be considered OF the best.
Cod, ha4ibut, haddock, Kennebec salmon. Rest
gOuche salmon, common mackerel and Spanish
ar al so n II this month and IN
their best condition There are numberless other
good FISH from the lakes and streams, well as
from the ocean In selecting fish. the flesh must
be firm and bright. never limp dull looking 1t
should be washed IN clear. cold water, but not be
allowed to stand in it II fish is not washed whole
before the flesh into. 1t loses It's favor in the
washing
Cheese is rich in nutritive elemeLts There has
been popular belief that is not easily digested-
This objection. however, applies only to poor and
Few cheese. Cheeses that old and rich are not
Only easily dgestsd. but promote the digestion OF
other foods. CookbookS usually contain an album
cant supply OF recipes for rich and wholesome
Welsh rabbits. omelets etc Therefore there should
In the height OF summer fancy and wholesome
dishes OF 5sss w2Sh 9g rca ~ pr {oyi FOR
while AT least novel way or serving eggs Is the
irSl5sit Ie before lending - the table place
them on delicate slices OF toast ana cover eaGn
spicy sauce or kstchuP Sometimes the egEs and
cheese placed n the oven Tor q rev minutes
lefore serving. until che cheese IS softened-
Another way ~ serving eggs is IN the form OF
a Spanish omelet- Make . large ouelet using
adding abut halS 4 cup Of milk and plenty OF salt
and pepper. Just before folding the omelet
raal on 70 some tomato sauce Then fold and
place on a platter with a little parsley. and II do
sired serve A tomato sauce with IL
An excellent tomato sauce for this purpose Is me
following which does not demand meat STOCK IN
SIS makeup Put tablespoonful OF butter IN q
frying pan. When melted add q tiny white onion
and three slices % carrot. minced fre half sprlS
OF thyme. half a bay leaf half spray OF n.eached
celery. cut small pieces. TWO sprlgs OF minced
parsley. and. y convenient. q Tablespoonful ~
boiled ham also finely minced Let the herbs and
largo heapluE tablespoonful Of -four. and WREN this
browns add a quart u canned or ripe tomatoes.
Select tomatoes. which possess large proportion
az pulp 10 the seeds. Cook this sauce forty-lVe
minutes. with SAINT teaspoonIul OF ealt a
saltspoonSul OF pepper and tablespoonful or
sugar When cooked strain through q sieve a
= otch can - the testI. This sauc3 II placed
IN covered eartGen Jar near the ice IN the reiriE
orator. will keep for several weeks II - delicous
served with eggs. maCaroni and many other dishes
The following recipe Is recommended by a New
En- gland housewife. Take a pint OF stewec to-
rnatoes which have been cooked for half an hour
broken six eggs into a dish. slide them carefully
upon the tomatoes and the whites Etiffen slight
IS pull up the edges. When they have become
Opaque prick the yolks allowing them 10 run out
over the whites and the tomatoes When they
have become the consistency OF cream turn tie
mixture out uron platter on which are arranged
slices OF huttercd toast