Evening star. [volume] (Washington, D.C.) 1854-1972, 1874-01-31
FEBRUARY MARKErING.


FISH.
Black bass. carp; cod, frost fish, haddock,
and yellow pickerel, pike. plaice. ray, skate,
smelt, sucker. sun fish, lake trout, French tur-
bot, With ash.
sHgLI-FIsH.
CLANS. Hussels, oyste4 scslIOps.
NEAT.
rabbits.
Chickens. capons, turkeys, Guinea-birds,
ducks, geese.
Bear and buffalo meat, ducks, (canvas-back,
red-head, mallard, back, shell-drake, pintaiI.
dipper, squaw, teal, grouse bare, shore larks,
SQUADS prsirie- chickens, Quails, rabbits doe
venison, wild turkeys.
VEGETABLES.
Jerusalem artichOkes, beets Brussels sprouts,
cabbage, red cabbage, cardoon, carrots, celery,
turDip rooted celery, chico0ry. corn salad en-
dive, kale. kohlrsbi, parsnips. potatoes, black
rsdishes, satisfy, sourkroat, squsshes, turnips,
FRUITS
Apples, chestnuts, cranberries, grapes, hicko-
ry-nuts, oranges, pears, pecan-n nuts.
We must remind those of our readers that
are fond of game that with February ends the
hunting season, with the exception OF few
birds.
BOILED HAN.--Select a coed suga7-cured
ham. Then with a knife scrape i carefully all
around to remove all that may not be clean,
and wipe II with dry towel; after which soak
" in cold water for six, twelve, or twenty hours,
according TO how salty Il is; then take II off and
enyelop il in a towel, for the purpose of spOng-
ing all the water on it. Put II in coarse and
strong towel; which you tie around it, and then
place it in pan large enough to hold it, but
not too large; add enough cold water to cover
il about one inch higher than the top; season
with four or five carrots as many onions (whOle,
each onion with Glove stuck in It), small
hand full of parsley, little OF sweet basil and
thyme, two OF three cloves OF garlic, three bay
leaves, and a handful of hay. Place on a sharp
fire to start IL boiling quickly, and then boil il
gently for about four hours, more OF less, ac-
cording to size. When a skewer can be run
pretty easily though a fleshy part, il is done
enough. Take ii from the fire, remove the
towel, place the ham on the Kitchen table, the
rind downward and the larger end on the edge
OF the table; take hold Of the small bone at the
larger end, and by pressing downward it will
break at the joint, and will he easily removed;
the rind Is also taken OFF; then with a sharp
knife cut of little OF the fat that may be vel,
low, and little OF the lean part at the end and
sides that may be uninviting. Dust all the fatty
side with fine bread crumbs when nearly cold
Put napkin on dish, place the ham on 1t,
and serve when cold.
When the ham is on the dish, chop some meat
Jelly rather fine, and put some all around and
serve Some pieces OF Jelly cnt in fancy shapes
may be placed here and there on the top of it
also. DO the same with picked baets, capers
olives, or any other picked fruits or vegetables
The cspers are used whole, aud the olives are
The taste of the ham IL improved BY adding
to the seasonings, when about half boiled, half
bottle OF white wine, either Catawba, San
teIne or Rhine wine.
ROAST HAM.-Scrape, soak and wipe the
ham as above described. Put it in dish; pour
a bottle OF Madeira wine all over; cut a carrot
and two onions in slices, which put over also,
with two bay leaves, two cloves, and six stalks
OF parsley Basic now and then, and leave
thus for tyenty-fOur hours; then remove the
bone at the arger end, as above directed, trim
of fat and lean, and put it in bake pan; turn
the seaSOnings over it, put in the oven, basic
now and then until cooked, which you ascer-
tain with skewer. Dish it, strain the gravy
over IL, and serve with a Madeira or Cham
payne sauce. Proceed in the same way if cook
ed on the spit
ham. either baked, boiled or roasted may
he served warm with mashed spinach, or mash B..
ed potatoes OF any other vegetables. 1t is also
served with apple sauce, or currant jelly, or
tomato sauce.
CALF's-FooT JELLY-Proportions A set of
Calls feet, or four, two quarts OF water, three
eggs, one ounce OF gelatlne, gill of port wine,
and a quarter OF a gill OF Jamaica rum, one
onion, sprig of thyme, one Glove, eight whole
Process: See that the feet are well cleaned
and scTaped; put them in q saucepan with the
water, the onion in slices, the thyme, Glove,
and whole peppers, boil gently until they are
thoroughly cooked. 1t the water should boil
away, add some more. Take the feet of when
done, turn the liquor into a strainer, and put it
on the fire in a tin saucepan, with the eggs, a
good pinch of salt, the galatine. port wine, and
Ium: beat the whole well together, and proceed
as for the jelly above.
CALF g HEAD JELLY Is made In the same way
as the above, using calrs head instead of
feet. The seasonings, water, liquor, etc,
shonld be about double of the above quantities,
the head containing more jelly than the feet.
SAUsAGE-MEAT.-The proportions for sau-
sage meat a pound of lean fresh veal a
pound of lean fresh pork, Glove, and piece
of nutmeg.
Chop the meat fine, or run il through a
the Glove; also small piece of cinnamon, il
liked mix them, and also salt and pepper, with
the meat; two yolks Of eggs may also be added
il handy. You then know with what kind OF
meat your sausage is made. More veal and less
pork may be used, and rice reEsa, according to
taste.
RICE CRoQURTTEs.-Proportio Half a
pound OF rice, four ounces of sugar more or less
according to taste, } two or three ounces of but
/ ter, six or eight yolks of eggs, pint of milk
lemon rind or essence, bread crumbs, six maca-
Process. See that the rice Is free from
sand, ETC.; wash IL in cold water, and set II on
minutes, and drain it; put it back on the fire
| with a lemon rind chopped, milk enough to
half cover II, the macaroons pounded to dust,
| the sugar salt, and butter; stir now and then;
| have milk on the IRE in pan. which you used
| TO keep the rice nearly half covered with 1t un-
| nj cooked rather UNDERGONE; stir them until the
dry; take 1t from the fire and put 1t on the cor
ner OF the range; mix with the yolks of the eggs
". tn 1t, one after another. stirring and mixing
the while; rub bake pan or dish without but
while before being wanted take a Tablespoonful
oft and shape 1t either like ball or a sausage
or any other shape, by means of knife on a
board busted with bread crumbs, and SO on
with the whole Of the mixture. Beat one whole
egg with the whites, dip each piece into the
eggs, roll them in bread crumbs, aud drop them
IN hot rat When done, and of a fine golden
color, take them off the pan with a skinner
and turn them into colander; and place them
on dish. dust them with sugar, and serve hot.
There must be enough fat to immerse the
crOQuettes and when in il thew shOuld he stirrad
gently with skinner. so that they color even
ly on all sides. They are placed tastefully on
the dish, forming circle, or one tapping over
ano her, etc., according to taste or fancyl
Being sweet dish, when croGuettes are serv-
ed at dinner, their place il between the yege-
tables and dessert. Any one can make rice
cIoquettes to perfection by being careful and
after two or three experiments. In a preceding
number we have given general directions for
fryiny.-HdrPey's Bdsor
ImitRtiOnS of Leather