New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-04-25
HOME INTERESTS.
OPENING on THE Use sEAsON

OPENiAG Of HE EADl1 CA3A10ks'
AN ABUNDGNoR or GOOD YIsH-A DELICIOUS WAT
TO oook BROOK TRoUT-sHAD GROWING PLEN-
71FUL-sAruRDAY's PRICES IN THE MARKETS
Al fresh fish grow moro abundant in the markets
the prices correspOndingly diminish and It becomes
possible for all housekeepers to furnish their tables
each day. with tho very desirable hsh course ut
dinner
The most expensive favorites ia the markets to-
day are the beautiful fresh brook trout They look
so attractive in their bright specked coats that 1t
is hard to pass them by without committing the IN
discretion of purchase. Among epioures trout are
considered best served dH gratiH French manner
of preparing it, and exceedingly nice. However,.
refrigerated trout can scarcely be distinguished
from fresh one when 80 cooked, and 1t Is q we'll
known trick of restaurants to servo the last years
fish in this manner during the first Of the Spring
season. Still If the wOuld-be epieure does not de-
tect the cheat the price on the bill of fare is just
punishment for his pTetensiODS The old angler
who brings his fish direct from the brook, cleans
them himself and watches the cook fry them in the
simplest manner, with heads and tails on is, after
all, the only person who is justified in considering
himself q cOnnoisseur in fresh brook trout;
A fish dH grdtin must be served IN the dish IN
which il Is cooked. Cook slowly in about two
ounces Of butter finely minced onion, and few
shalots, about the same quantity oil both after ten
minutes add half cupful of -four, stir it in well,
and let 1t cook briskly for moment then NIX inca
teacupful Of stock or hot water, and large wine-
and about half cupful OF minced mushrooms.
After once making It, this sauce will not lie found
at all diflculi undertaking Inc fsh r must 5 pc Pc
middle bone neatly removed then the tl5h con be
cut into pieces about inch long, put into care
fully buttered graa dish tho sauce poured oyer it
crumbs, some bits of butter laid on top aud tho
whole baked about twenty minutes. Almost any
good firm fish rs delicious served in this manner
Fresh brook trout is selling IN The markets for
so cents per pound, particularly large-szed, fine
fish still bringing 81 per pound but the small trout
are as good for frying aud are considered by some
lovers of fish as even finer than the large ones.
Refrigerated Canada trout can be had for 20 cents
pgr pound. Black bass rs 1S cents per pound,
sfriped bass 5 cents sea bass 1S and 20 cents The
first pOTgIes came to market some weeks ago. POf-
gies are usually considered the fOreruDnerS of
Spring, but as they by no means delloacy, the
fact that they are the first fish of the season does
not enhance their value. At present pOrgies are
plentiful and cheap, selling for 10 and II cents per
pound, and they are very good pan-ish for break
fast Fresh mackerel are IL and % cents apiece
according to size; these are sedsOnable and cheap,
aud make one of tho best breakfast dishes. Shad
are becoming common at which let all rejoice, for
nothing can be more delicious than this delicate
fish. Buck shad are now only 20 cents apiece, and
the best shad can be had IN the markets for 40
and 40 cents pOmpan0 is 81 per pound and Jelly
fish 80 cents. These fish, though delicious when
properly served do not seem to grow in favor here
except among the foreigners. German carp and
fresh perch are 10 cents per pound muscalOnge 10
cents; prawns 81 90 per gallon; fresh smells, II
cents per poundi refrigerated salmon Is 70 cents per
pound. A fresh one now aud then makes its appear
apce in market, but the price is always very high,
and the merchants generally send them TO some one
of the frst-class cafes, where they are suro OF
market IL is for this that private families
have no opportunity OF buying them. Green tur-
tie is 10 cents per pound terrapns sell from Sl2 TO
S2I per dozen paddock grows cheaper aud can be
had for cents per pound halibnt Is Is and Is
cents per pound herring cents, and founders
cents Founders are excellent served 1TatiR.
Soft clans can be had for % and so cents per hum
dred Holsters, and 10 cents per pound.
Poultry aud game grow more expensive as the
season advances. Black ducks are now 81 pair;
pigeons, 81 90 per dozen tame duck. 20 cents per
pound; chickens % cents turkeys IL and 20 cents,
and Door; mallards, 81 20 per pair redheads the
same: snIpe are 81 per dozen, and brOadbills 20
cents per pair capOnS have gone mp 10 70 aud 30
cents aud fowl sell for 10 cents per pound.
There is nothing especially new in the vegetable
market, but the prices of Southern vegetables
ore continually growing cheaper and the veg
etnbles themselves are rs constantly improving.
bermuda potatoes are now 70 cents per peck Ber-
muda onions go and 75 cents; beets, 10 cents rad
lshes can be had for cents per bunch; ordinary
lettuce, and 3 cents, the best, however, stiH 10
cents per bead asparagus has come down TO 40 and
60 cents per bunch, but still the quality Is not par
ticularly desiTable CaullfOWor is so and 40 cents
per head new cabbage from the South, 10 and 10
conts.
The fruit market remains at last weeks quota
lions. Straw berries have sold during the week as
low as rs cents per box, but the Saturdays prices
m the markets were 30 and 40 cents.
Cut aud granulaUed sugar are 10 cents Der pound;
puIveriZed, 10l2 cents; - sugar, cents; light
brown 3, aud dark brown cents
The best butter is selling in the markets for 80
cents per pound. Eggs are 20 for % cents.