New-York tribune., 1880-01-11
HOME INTERESTS.
MARKET NOVELTIES AND PRICES.


HINT TO NEUTRALITY-SUSPICIOUS. RAPIDLY RISING
IN PRrcE-A REMARKABLE NEW FIsH-sArUR-
DAYS PRICES IN THE MARKETS.
II is q comfortable reflection for the perplexed
housekeeper as the ever-recurring dinner question
turns up with its relentless regularity,-a most de-
cidedly comfortable refection-that the diners
know nothing of, or at least do not realize. the
dreary monotony of the bill of fare. Few persons
have any conception of the limited capabilities OF
butchers shop for instance Beef mutton and
veal; surely tho variety is not great and yet 1t is
necessary with the assistance of fowl and game in
their seasons. to make the variety seem
endless. Three meals day and every day
in tho year. We ought really to have
profound respect for the genius of clever house,
keeper, who does not allow us to realize our pow
erty However, the beef can be placed before the
family In many FORMS After roasts and steaks have
been exhausted, there still remain the many made
up dishes, not good but very nice for changes.
Slows, meat pies. rolls of chopped beef, ragouts
and crOquettes any one of which properly prepared
and daintiy served makes q very nice course at
table. ragout is an exceedingly appetzlng dish
for breakfast, lunch or hot supper and 1t s not to
be despised course for an informal family din
ner. But the ragOu served rs il too often is an I'M
palatabe mess of weak yellow paste poured over
few pieces of warmed-over beef, IS to be
condemned and despsed at any meal or
on any table. Perhaps it Is impossible
to make a Bridget realize the Importance of taking
the same If not greater care of dish made over
than of the first roasting But AS constant dripping
has its effect upon granite lt Is not entirely out OF
structions and impressng the necessity for pains
taking. one could insure. even from an ignorant
servant, perfect rago9t without personal super-
vision. The foundation for fine clear brown gravy
is an ounce of good butter pnt over the tre IN q
bright, clean saucepan. When the butter begins to
bubble a large Tablespoonful of sfted -four should
be thrown III and stirred about rapidly; the Hour
will 90 into little Jumps at first. but after 1t is well
mixed with the butter il becomes smooth paste;
This should be carefully watched and stirred
until it has turned fine dark brown
then enough boiling water must be poured
on to make It the proper consistency tOr
meat gravy. This foundation is now ready Tor
seasoning. The French add always q little acid,
lemon vinegar, bit of pepper, and salt enough
TO taste. All good cooks know the impossibility of
prescribing the exact quantities of any seasoning
II is matter where the judgment OF the cook must
be fancy free. Mushrooms make q delicious variety
to a ragout, and olives are an additl0u c1perS TOO
are often used "A nice hard cucumber pickle cut
IN little slices is better than "a pialn sauce. The
bits of meat which should be nice regular slices,
are dropped in the pan at the last and thoroughly
heated through. ragout should be served very
All housckeepers will be interested to learn that
linen has advanced to alarming extent during
the past week The shOpkoepers declare that II has
not reached ITS limit yet. The raw fax has gone
up 40 per cent. and damask aud PLAIN linen have
made an advance of 30 or 60 per cent.
An interesting new fish has been sent to the New
York market IL was caught In the net OF an old
fisherman. Mr. Sam StOfer-hls achievement GER
tainly entities him TO the mention OF his name
while whitc-fshingOil oil the coast near Savannah. IL
weighs go pounds. The size OF us head wonld al
the creature seems to have been madesOf an uncor-
mon siZe merely to accommodate the terrific mouth
AS otherwise the head seems utterly useless. The
back bone Is large enough Tor elephant, and tho
skin is not unlike that of the last-namcd animal,
being at least an inch thick AID of an ugly dirty
gray color. Strangely enough persons who have
t1stcd the say II Is OF a delicate flavor, some
thing like crab. aud that ITS texture is much finer
than any hahbut. Its " company name" IL PrOm
crops gndsd, but to The ordinary world II Is known
as Warsaw fish. There Is a scarcity Of fish IN the
market Owing to the ncayy head winds of the
coast. Cod steaks are selling for I cents a pOnnd
market cod. q cents; striped bass. % cents black
ha--, - cents; whitc-iSh, 10 ccnt,; iOundcrr,
cents: ccls, from II to > cents salmon frozen
there are nO fresh salmon in market this week-sells
for - cents pound. shad was caught ycstcr
dav. weighing 4l2 pounds, and sold for II 90
Pike are - cents pound and trout ID conts.
Gufic,s and teas remain at about the old prices.
Java sells from - to 30 and 30 cents a pound
Mocha 80 cents MaracaIbO - cents; CeylUn 20
cents and mountain berry. - cents. English
breakfast tea Is 30 cents pound Imperial, 30
cents; ; young hyson 30 cents mixed. 10 cents.
Game Ii growing scarce but the prices do not
seem 70 advance much. Prairie hens arc ~ %
pair: quail - % dozen; parrldgcs III
pair canyaa-bacG duck. 81 mallards. 81
broad bill, 10 cents to - turkeys are from l2i2
TO - cents "A pound chickens. the same geese.
l2l2 cents.