Evening star. [volume] (Washington, D.C.) 1854-1972, 1873-12-27
JANUARY MARKErINO
By PIERRE BLOT.

The following list of articles Of food in ne aso,
during January, besides all the dry and other
to the most fastidious epicures that they ca,
spread their tables with as much variety a
| they can desire.
Black bass, carp, cod, frost-fsh. haddock
herring, mullet. muskalionge, perch (sea, Whit,
and Yellow. pickerel, pike, plaice or spotted
salmon, lake trout, French turboi, white fish.
| sHBLL-FIsH.
CLANS, oysters, mussels, scallops, terrapins.
Beef, mutton, pork, sucking pig, tame rab,
bits.
Chickens, turkeys, ducks, geese, cspons
Bear meat, buffalo, ducks (canv back, red.
nead, maiiard, black, widgeon, shell-drake
| teal, pintAll, dipper, squaw), grouse, hare
| heron, meadow and shore larks, opossum, part
| ridge, pheasant, prsirie-chickens. pigeons and
SQUADS, quais, rabbits, raccoons, squirrels, wild
turkeys, doe venison.
VEGETABLES.
Jerusalem artichokes, Brussels sprouts beets.
cabbage. red cabbage. csrdoon, carrots, celery,
turnip-rooted celery, chiccory, corn-saiad, en-
dive, kale, kohlrabi, parsnips, potatoes, black
Iadishes, satisfy, sour krout, squashes, turnips,
FRUITS.
Chestnuts, cranberries, medlars, oranges,
peean-nuts. pears, apples, cocoa-nuts, hickory
New dates generally come here during ,Jauu-
airy.
CHICKEN SALAD.-This salad is made with
whole chicken or part of 1t, when it is perfectly
cold, and having been either boiled, baked, or
roasted. When cold, the meat is detached from
the bones and cut in small dice; then cut table
celery in the same shape, and nearly as much
OF it as OF chicken; cut also in small pieces
little of lettuce. Mix the three well together;
add salt, pepper, vinegar, and very little oil;
stir well, and place on dish of an oblong sh ape
give TO the mixture the shape of a small mound
the middle of the dish. not uuita wild
the breadth of the dish, and not quite as long
either, and have il as smooth as possible. Then
take mayonnalse sauce, and by means of a table
knife spread some of the sauce all over it in a
thin layer, just enough to cover the whole salad.
When the sauce is over it, split hard-boiled
egg in two lengthwise, then again the two
halves in two, and again each piece in two, the
white side of the piece being on the table, and
commencing 10 cut on the yolk; you have then
eight pieces in each egg; cut each piece in two
salad, the white part touching it, and the mid
die part or cut end resting on the dish, each
piece of egg touching another; cut thus as many
Then cut another egg in two across the mid
die, cut off little piece from the SIN aler end of
each piece. and put those two ends together;
the psces toaehs9 scasp as TO
whole egg all around with a sharp knife;
take off part Of the yolk from the top half, so
as to make hollow into it, and then put into
that hollow the centre leaves of head OF let
tuce, after which you put the egg on the middle
of the salad. Add few capers here and there
on the leaves, also some all around the salad.
and one on the top Of each piece of egg. Stone
half q dozen olives, and place them on the salad
also; then cut red beats, boiled and picked, in
fancy shapes, and put them on also. Very thin
slices.of lemon can be placed all around the
borders Of the dish, together with petals OF
roses, pinks, and violets. Picked cucumbers
or any other fruits may also be used to decorate
the salad.
LOBSTER SALAD.-We have given in a pre-
cediDg number the recipe for boiling Holsters.
When the lobster is cooked, cold, and the flesh
Off the body, cut 1t In small dice, and mix IL
with nearly as much table celery, also cut In
small pieces; cut little of lettuce in small
pieces, and mix the three together we'll; then
add to the mixture salt, pepper, mustard, vine
gar, and very little oil mix the whole we'll
and put 1T in an obloDg dish in the shape of a
small mound; spread some mayonnase sauce all
over, as explained above for chicken salad.
Finish the salad of lobster the same as chicken
salad, and serve.
Let our readers bear in mind that a mayor
nase sauce must not be exposed to heat, be-
cause it melts readily, and then gives q bad ap-
pearance to the salad. AS soon as the salad is
made, in a somewhat cool place. it is necessary
to pu: the dish on ice or in cold place unit!
enter the dining-room-when it will be placed
on the table.
made in place where the temperatures rather
low. 1t is difficult to make IL In hot weather or
in a hot place. The oil must be rather cool, but
not CONCEALED, though. A glass, earthen, or
crockery vessel is best to make q mayoanaise
sauce, and either a wooden spoon or pestle;
an ordinary kitchen mortar and pestle are very
o ,pr marp ss S Tsins GI ~ns
yolks of fresh eggs in tureen, with a pinch of
fine salt, one of white pepper. and one of mus
tard, if liked; stir them well on the bottom of
the tureen with the spoon or pestle, as II NOV
ing the spoon inside of circle; when we'll
mixed together, take a bottle of sweet oil. cut
a small groove in the cork lengthwise, and let
the oil fall, drop by drop, into the tureen or
vessel, stirring continually, as described above.
After q little while the same will become very
thick; stop pouring Oil, but do not stop stirring;
add then few drops of lemon juice, which
will make the sauce thinner or more iquid re-
sumo pouring oil until 1t becomes thick again,
when do as before-that Is, step pouring oil,
but pOur lemon juice instead. You continue
thus until you have enough sauce. When the
ish 1t.
or liquid while making it, immediately stop the
operation; then commence again In the same
way in another vessel, and with the same pro-
drops Of lemon juice, few drops Of ice ce cold
water; then when about half gill of oil has
been used, add little by little the first or com.
menced sauce, and If you have not enough when
the whole is used, continue with oil. If it is
somewhat warm weather, place the vessel on
ice, which generally keeps the sauce thick
This makes an excellent and rich sauce used
for chicken and lobster salads, and also for fish
salads.
When wanted Tor lobster salad, when finish
ed, add the following mixture to it:
Put in a mortar half a dozen stalks of
parsley, the same OF chives, the same number
of capers, the same of tarragon, and the same
of chervil or burnet. Pound them well to-
gether, with little salt, and then mix them
with 1t. The same sauce is served with cold
fish.
When shallots are chopped raw and added to
the above sauce, it is called Tartar sauce.
OYSTERS FRIED.-To fry, take fresh and
good-szed oysters, open and turn them into a
colander for half an hour to drain them. Beat
two or three eggs in q bowl, more or less &C
cording to the number Of oysters there are to
fry, turn the oysters into fine cracker-crumbs,
and then shake them SO that littleOf the crumbs
shall adhere. Put them into the beaten eggs,
and stir them; after which you take them out
one by one, see that they have been well dipped
In egg, and roll them in bread or cracker
crumbs. As soon as an oyster is well rolled in
crumbs you put it in the palm of your left hand,
on its fiat side, and press gently ON it with the
right hand. When thus prepared they are put
away In cold place until they are put in the
pan. They may be dipped in eggs and rolled
In crumbs second time, half an hour after the
first time. After being rolled in crumbs they
may be kept in q cold place for hours before
they are fried, but the quicker they are eaten
after they are fried the better. Fry them ac-
cording to the directions we have given about
frying in Q preceding number. When fried,
turn them iDtO n cOlauder. dust fine salt ali