The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-03-01

beneath tho saucepan II the range Is a
gas one. Butter and salt may be added.
Unless the broth Ii desired very strong
i'll flavor II is improved with little hot
water added. Remove the CLANS and
serve the broth with spoonful of
whipped cream on the top Of each cup.
Add pepper and powdered parsley.
MIX or cream turns the broth into q
very delicate soup. but many prefer the
clam juice alone with salt and butter.
Thin buttercd toast is good with it.
Reef tea Of the old fashioned kind Is
so closely associated with the sick room
that most people substitute bouillon or
some Of the beef extract soups. all OF
which are convenient and good. For
real quality and substance nothing can
equal beef tea and many who find beef
itself difficult of digestion will appre-
ciate II as a substitute for the meat.
Those who absolutely object to dinners
entirely OF Lenten food can give body
to the menu by having this as a first
course.
Breakfast dishes OF fish include all the
salt and smoked kinds. Perch and but
ter Ash Dreaded and fried are good
breakfast dishes. They must be very
fresh and one of the advantages OF the
IIenten season is that the markets are
supplied daily with fresh fish. while at
other seasons Of the year the smaller
demand does not call for the regular
morning supply.
Porgies. founders, river bass. weak
fish, whitetish are ali best when fried
Some of the larger fish are very much
better when broiled-seabass, mackerel
shad, halibut and salmon being among
these. Potatoes in some form seem q
necessary accompaniment to fish. When
| for breakfast they are very good baked
in the skins.
Slad is getting more plentiful in mar
ket and Is a fine Lenten dinner fish. II
| is very good when planked and served
| with vegetables arranged In decorative
| fashion as n border. This makes 1t q
| sumptuous appearing dish when pota-
toes, beets, carrots. peas and string
beans are alternated so as to mako a
| color contrast.
Broiling Is also one OF the best WAYS
| in which to serve this fish. and II Ia pos.
sble now to remove the backbone IN
such a fashion that a great deal OF the
| difficulty in eating the fish In done ava,
with. The dealer will do this at the
shop before 1t In sent homo and will also
scale and split il.
| Sprinkle 1t with salt and rub In a It'll.
olive oil before broling It, ten or ifteer
minutes on the flesh side and about frys
on the skin side. The roe can be broilet
with it, handling 1t carefully SO that II /.
not broken Serve on very hot platte,
large enough to hold the fish complete.
A maitre d'hotel sauce with lemon
juice, powdered parsley and melted but
ter Is very good with shad. Tho roc |.
probably better fried with bacon tina,
cooked in any other way. 1t can b,
lightly Toured over and then fried I,
very hot butter or In the bacon fat.
Shad vert pre- Is another method. TIL,
fish is placed in u deep baking dish, will
butter well rubbed over II. Season will
salt and pepper and add two incl
chopped small onions and half a glas
OF white wine. Cover with a piece q
buttercd paper and cook for about hal
an hour In a moderate oven. When /
Is done put the fish gravy In . saucepa,
land add little chervil and spinach I