New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-05-21
HOME INTERESTS.
PRICES IN THE MARKETS.

BATTER PUDDING AND STRAWBERRY SAUCE
Fish of all kinds are very scarce owing to the
high winds and bad weather. During the past
week one hundred salmon which weighed from
eight to twenty pounds each were caught OIL Cape
Cod II is a hitherto unknown circumstance TO
find salmon IN this vicinity, and these fish were
probably only stray school. There Is now AZ
Mr.. Blackfords stand in Fulton Market n can Oh
twenty-four thousand young shad Whicn were
Matched in Washington ID. C., and sent by fro-
fessor Baird for the purpose Of stocking rivers IN
this State There is also Mexican axoloL q SIN
gaar pale lizard which breathes through glls on
the outside of its head. The present specimen was
sent from Paris by NJ Carbonier. who has tested 1t
as food and found it excellent The fine alblno
specimen exhibited is an uncanny looking creature
with pale pink skin. hideous head and long legs
Goldfish is 10 20 - cents, hadd0ck to 10 cents
haibut IS to II cents founders TO 10 cents
striped bass Is Ito 20 cents, weakhsh
u to 10 cents, white perch II to 10
cents and sea bass 10 TO y cents. Fresh mackerei
are 10 to 20 cents each Connecticut River shad
80 to 90 cents. and North River shad 20 to 40
cents Red snappers are ID cents pound, porgles
TO- ard salmon 81. HOLSTERS are 10 cents, green
turtle 10 to Is cents, and hard crabs 81 hundred
Beef is generally firm at last weeks prices
though a few retail butchers have made a slight
=
roasts 26 cents porterhOuse steaks 81 cents, sron
- cents, chuck beef - TO 20 cents Cross-rib or
legO'mutton piece from the forequarter is 10 cents
entire and 20 cents cut The top Of the sirlOn 20
cents cOrned rump is Is 20 20 cents, and plate and
brisket 70 to - cents Veal is a little higher Leg
of veal Is 20 cents, loin Is cents, veal culets or
let of veal 80 cents, veal chop % cents; shoulder
is If cents elevenrb racks are y cents and breast
of veal is Il cents This 10 an excellent piece for
stuhng. Legs of mutton are - cents, lons 10,
mutton chops 20 shoulders cents soft-blade racks
20 cents and nard-blade racks II cents. Spring
lamb is now sold by the pound at % cents for the
forequarter and u cents for the hndquarter racks
Of lamb are 80 cents.
Green peas from Maryland, are the latest
addition to the vegetable market. They are
retailed at so cents half peck; other green peas
are 10 cents. String beans 10 cents half peck.
Two boxes Of beans have arrived from North Caro-
lima anu there will probably be an abundance of
North Carolina beans by next week. They are
much fresher and finer than the beans from Charles
ton, which are compelled to remain In the heated
hold Of the vessel seyenty-two hours before they
can be brought to our market, while the North
Carolina vegetables are only twenty-five hours on
the trip few dozen ears of green corn from
Florida have been offered for sale but most of it is
wretched stul stale and worthless. 1t does not
seem to be properly cultivated, and the worms take
up their residence in most of the ears early in ITS
growth. Marketmen complain that Southern
farmers are negligent and slothful. and that
the most energetic Northern after few years
residence in the country succumbs to the enervang
effects of the warm climate. Egg plants are 30
cents each globe artichokes IS cents, asparagus
| from OYSTER Bay is TO cents a bunch, caulihOwer
| from Long Island greenhouses % cents o head,
| beets from BloOmlngdale gardens 10 cents bunch,
new carrots , cents, and lettuce grown outdoors
to 10 cents q head. Florida tomatoes are 80 cents
| quart. Bermuda beans 10 cents. water crosses 10
| cents a quart, and radishes cents a bunch. Celery
| is 80 cents a bunch, parsley cents, and mint
cents Kale is 20 cents half peck, and spinach 20
cents. Bermuda onions are 10 cents quart small
white onions from Long Island are cents bunch,
| Bermuda potatoes are 80 cents half peck, new
| Florida potatoes 80 cents, and old potatoes 20
| cents
There is no change in the price of foreign fruits
Blackberrles are 80 cents quart, and red goose
| plulns 90 cents. 4 few cherries which were in
Market during the week sold at fancy prices
| Straw berries are % cents a basket. An excellent
| batter pudding made with eggs in the good old
! fashioned way before baking powders were known,
and served with strawberry sauce, Is hne dessert
Here Is the recipe: For the pudding. STIR twelve
table.poonfuls of -four into the yolks of nine eggs
and beat thoroughly, adding little salt. STIR IN
! slowly quart of milk and Just before putting the
pndding in the bag add the whites of the nine eggs
| Boil either in a creased mould or in heavy linen
! or lean bag which has been well creased and
| Toured Let the pudding boil slowly two hours,
! being careful that the water is boiling when 1t IS
put in and that the boiling does not stop for an IN
slant till it is done. After you lift the pudding out
of the boiling wafer, submerge the mould or bag in
cold water for q second; this will insure the pud-
| ding coming ont of the mould smooth and CLASSY.
serve at once with the following strawberry sauce :
| Beat to a cream MALI cup Of sweet butter and
! two cups OF powdered sugar, and add large cup
| of strawberries Mash the berries thoroughly and
| heat them into the sauce that they form smooth
| crimson mass The golden batter pudding looks
! cio1s This is an excellent way introduce straw.
| berries to the table when they first come and are
| expensive as only few required and the early
acid berries are fully good for iavoring as the
! later sweet ones.