You will soon be able to get desirable gooseberries in the market, and
while the average housekeeper will be engaged in reckoning their
possibilities if "baked in a pie," you will, if you but follow my
advice, cook them in sugar till tender, strain through a sieve, cool
the purée, then boil it down and cool once more, that it may be in
readiness for the next morning's breakfast, served with whipped cream
flavored with lemon. You will find that this will pave the way
excellently for a fine bluefish, properly broiled, and flanked by a
tomato omelet.
It is not in my province at present to prescribe the different cakes,
muffins, and rolls that should accompany the foregoing dishes, for
every cook-book sets forth an array of such recipes from which to
select one for every day in the year. Neither do I presume to suggest
to any woman in what she shall be clothed. No, when I go into the
subject of dress for the breakfast table it will be to exploit my
ideas upon the way that men should array themselves.
* * * * *
Whatever other faults the out-of-season strawberry may have it cannot
be said of it that it induces satiety. And I wonder if the season of
"natives" could be long enough to have that effect on the palate.
Probably. But this isn't the place to go into a discussion of that
side of the question.