New-York tribune., 1880-04-11
HOME INTERESTS
wv ro CHEAT THE coNFEcTIoNER.

HOW III CnEAI Il 11b NNNG ~ @~~t'-'
FANCY DESSERTS WHICH CAN BE EASILY MADE
FISH VERY PLENTIFUL AT REDUCED RRiCES-
sATuKDAY's PRICES IN TIE MARKETs
As far as the appetite is concerned, after hearty
dinner dessert is quito Superfuity. at the same
time few housekeepers consider dinner complete
without this finishing touch. The French, on In
formal occasions seldom do more than serve little
fruit and cup of bnck coffee. Here, however, 1t
seems to be thought necessary to provide pastry,
pudding OF q custard a dessert course These
things become d0lefully mOnotonous when they ap-
pear as they are apt to, day after day in the same
form. IL il is not possible to purchase from the
French bakers any Of then charming fancy pattles,
which are sometimes out Of reach Of pockets and
homes it is always possible to decorate those served
at home in precisely the same as those seen
in the shop windows Take bunch of Malaga
grapes an orange. O fcw cranberries, some
brandy cherries if ono has them, any fruit in fact
that viii keep its form if it is to be used at once,
that precautiOn is unnecessary. To prepare these
fruits with candy coating is very simple process,
Make q syrup Of one cup Of sugar, four tablespoons
full of water two Of vinegar, small pinch OF soda
when 1t bos stir in the soda stir as little as possible
or the candy will not be clear. Then separate the
fruit from the stem divide the orange INTO lts nat
ural parts mako little stars, rings or any faney
shapes of the skn cut ctrOn also into pretty FORMS
dip each bit Of fruit nto the warm syrup ana lay u
on n creased paper in q cool place to harden. A
great many can be prepared Mt once, ana Kept IN q
dry place until needed. If the first dipping s not
successful, go over the operation again. ,
When pie is made lot it be baked on a perfectly
fat tim with high wall of feathery crust about
IT, merangue top is pretty finish for such a PIE,
though that elaboration is not necessary. ar
range IN any form convenient the sugared fruits on
the top OF the wall OF crust, keeping them IN place
with little fresh candy syrup, and the result WIN
be satisfactory even to . member OF decorative
art society The expense is really nothing, and the
labor very little. oo. Co.
the past week as to materially affect the price.
jelly fish is 90 cents per pound 1t was selling last
week for 81. Pompano sells for 81 per pound.
These are Southern fish and not much used by
Americans. An unusually large catch has Hooded
the markets with fresh mackere and this delicious
fish is TO be had TOR 10 and 80 cents apiece, accord
inc to siZe German carp IS 10 cents per pound, With
ont much call for it; brook trout from Canada IS
% cents per pound fresh brook trout still Keeping
last weeks price OF $1 fine roe shad can Dc had foroO
and % cents apiece buck shad is 4O cents; Dlack
black bass muscaonge and red snappers are 10 cents
Der pound pTawns sell for 81 90 per gallon perch
is 10 cents per pound striped bass IS 20 cents
smeIts ID cents, and refrigerated salmon ~ cents
per pound green turtle ID cents: terraplns Sl2 10
t24 per dozen live cod cents; steak cod cents;
market cod cents hadd0ck s cents halbut 10
cents, very nice frost fish cents per pound her
rings cents; founders cents. The best cut
from the centre of goodsl 1Ounder, nicely fried
i'm bread crumbs, is what is served ut NewYork res
tlrants as "tiet do sole" LObsteTs are cents per
pound; scallops 81 80 per gallon; soft clans 70 to
so cents per hundred; pckerel II cents per pQunu
the homeless fish, and these are all imported from
France. They are prepared with much better oil
than the American sartInes and are worth tor the
choicest qualities 81 per dozen. More ordinary
varieties, however. come as cheap MS - 90 and "
per dozen. There areIa number Of varieties OF small
fish, such rs smclts herTings, the moss-buDBer. and
a little fish caught in the Chesapeake Bay. which
are packed in boxes with oil and sold for genuine
sardines. These are ID and % cents per box, aud
are really not n bad article of food.
The Southern vegetables in the market grow
cheaper and better Spinach is 40 cents per peck.
radlshes to cents per bunch, tomatoes 30 cents
per quart, rhubarb to 10 cents per bunch. Ber-
muda potatoes are 80 cents per peck the and
beets from Bermuda range from 90 TO 40 cents
per pecki lettuce is 10 cents per head for very
fine fresh lettuce; cucumbers % and 30 cents
apiece; watercrcss is 10 cents per quart, and field
salad 10 cents CaulifOwer is the newest thing in
the vegetable market, aud only fair heads sell Tor
80 cents: string beans are ~ per peck asparagus,
60 cents TO 81 green peas 10 cents 10 IL pei peek;
oyster plant, ID cents per bunch.
The best butter is still 40 cents per pounds basket
eggs are 80 cents per dozen, and the regular packed
eggs are selling at twenty for 20 cents. Graduated
sngar il 10 cents per pound; cut sugar, 10 cents;
q" " sugar, cents; pulyerzed sugar 10i2 cents;
light brown and other cheap varieties range from
10 cents por pound.
Bananas Mt the fruit stores sell for GO cents per
dozen; Strawberries 80 cents per quart. The prices
Of oranges do not change