Quite as attractive, and simpler in preparation, perhaps, you will find my third recipe for an antidote, it goes something like this: To begin with, blackberries, growing better and more abundant every day; to follow the blackberries smoked beef tossed in hot cream which has been seasoned with cayenne pepper, and thickened a trifle with corn starch, and--as a complement for the smoked beef you will desire something sour--try watercress dressed with lemon juice and salt, unless you are so enamored of tomatoes that you prefer them to any other vegetable in the morning, now.
My next (really I don't mean this to read like an enigma) idea if you choose to put it into action will cause your breakfast table to answer to this description: Raspberries, sweetened a bit, tossed in whipped cream and put into paper cases which come on purpose for the carrying out of dainty table schemes, and then chilled on the ice for at least an hour before serving. Trouble? Oh, yes, there's some trouble involved, but your reward will be swift and sure, my word for it. Something exceptionally dainty and palate-appealing must follow the raspberries so prepared, and how does the thought of veal, minced finely and seasoned perfectly, with poached eggs on top, coincide with your idea of the fitness of things?
Very soon we shall have currants in abundance, and it has always seemed to me that when one is to have ham for breakfast they go particularly well for a first course. And the ham is entitled to different treatment in summer from that which it receives in the cold weather. For instance, just now if you have slices of toast and sprinkle lightly over them grated ham mixed with grated cheese, and then put them in a hot oven till the cheese is dissolved, your family will be your debtor to the extent of one new and distinct gastronomical emotion.
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.