Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1882-08-13
FINANCE AND TRADE.
Condition Of TeitS 2 atas t1adlsg
80 Points.
Money 2i-2@3 Per Cert eststMsah
~ Strong-Stoeks DsIi--Prsvisisas5
Strong-wheat Strong.
. Flour Unchaased. SIN "a
OUR LOCAL REVIEW OF TIE MARKET.
THE FANNY nARkET.


~
Az seeaf hy-a Regi.ssv Aspsrsss ~ n
With the exception OF septen6ef. az
more properly portion OF September, Au-
gust is the most interesting month In the
year in the family markets Of the city. All
the principal fruits and vegetables mature
and are for sale in the largest quantities and
finest condition in this month, and as COZ
sequence the attendance is the largest and
the scenes about the market houses the
most novel and exciting Then, again, the
efforts Of the vendors of fruits and vegeta-
bles to display their specimens are notice
ably more ostentatious and the 'competi.
i've spirit is higher.
In the market just now the display is very
fine. The blackberry season is nj its height
and the supply has been abundant, while
the prices are very cheap. Berries OF this
kind this year have been very fine and the
demand enormous. The price per bucket
has ranged from twenty-five to fifty cents,
and in some of the rural districts il has ruled
much below these figures. Peaches have
appeared, but not plentifully, and are rath-
or high, ranging from seventy cents To 81
per peck, and these are not Of the finest
| quality. Indications from Delaware and
other peach-producing States promise q very
large and perfect crop and consequently q
low market. On account of late frosts the
local crop of apples will be rather slim, but
fruit raisers say that the crop this year will
be very fine in quality. Apples just now
command from twenty TO thirty and fifty
cents per peck and are scarce, in good lines,
at these figures. Plums large green ones)
have appeared and sell very readily at 81
peck. Damson plums are ~ far very scarce
and promise but poorly for the season.
They sell for 121i(615 cents quart. Pears
so far have been very scarce and generally
very inferior in quality. They bring, ac-
cording to quality, eighty-five cents 10 81 .
per peck. Pineapples are plentiful at fifteen
and twenty cents each. Bananas range
| from thirty-fve to fifty cents n dozen.
Grapes are represented by some early speci.
| mems, but they so far have been confined
TO the Italian quarter (street corners.)
OF the more prominent vegetables pota-
toes run from 20 cents to $l.00 bushel,
and are declining. Sweet potatoes, Jerseys
are 20 cents a quarter peck. Cabbage from
| 5 to 10 cents ahead, according to size. Peas
so and 20 cents peck beans, string. ~ to
| SOC per peck; cucumbers 20 to 25c per
dozen, or 2 and 8 for q nickel; onions
| punches for q dime; celery, 2 punches for
15c; corn l5c dozen, but will soon be
| lower; tomatoes so 70 soc peck and very
| fine: egg plant Is to 20c a piece cauli-
| flower 10, Is and 20c each; car
rots cents n bunch; beets punches
| for l0c; parsnips SC a bunch; lettuce
10 cents quarter peck; water melons 20
to 10 cents each; cantelopes, s. and 10
| cents each; musk melons, 10 to % cents
each. Butter 20 to 20 cents, and scarce
I Eggs. IS to % cents, and scarce. Honey, 20
| TO ~ cents a pound. Chickens, spring.
| from % 10 IS cents. Best steak Is 70 Is
| cents; steak and roast l2k and Is cents;
| roast 1871 cents sirloin Is cents; porter
house Is and Is cents boiling 5 TO IL cents;
soupbones 5 toE10 cents; veal steaks ID
cents; roast Is cents; lamb chops Is, IL
and 20 cents; lamb roasts Is cents; Bologna
sausage Is cents q pound. Pork OF oil
kinds 10 to Is cents. Calls liver IS cent?
each. Game has not yet made its appear.
ance, but will come in literally next
month.
| Marion Harland, in her excellent "Din.
ner Year Book, gives the following simple
| BILL OF FARE
| For the Second Sunday In August.
Braised Chicken. Green Corn saute.
| Fried Eggplant. Baked Tomatoes.
| Ice Cream and Cake.
| NOODLE SOUP.
Take the fat from the top OF your cold
stock; put the latter in a soup pot; heat TO
a gentle boil. Strain through thin muslin;
set again over the fire; boil and skim one
minute; add nearly a cupful OF dried
noodles and simmer twenty minutes. III
| you have no noodles made break hand
ful of vermicelli small, and cook the same
length Of time.
BRAIsED CHICKEN.
Clean, wash, and stuff a pair OF fowls.
| Lay slices OF fat salt pork in a saucer an.
| and Upon these the chickens with thin
slices Of pork tied over their breasts. Put
| two cupfuls OF hot water In the pan, cover
very securely and cook slowly an hour and
| half-lOnger should the chickens be tough
and this is good way to cook such. AZ
| the end OF that time remove the chicken TO
| the hot.water dish; cover to keep hot;
strain the gravy and return half TO Q small
saucepan. Add little Drowned -four wet
| with cold water. and boil fast to bright
| brown glaze. Put the fowls In quick
oven; take off the pork brush all over with
the glaze. and when brown, serve. Take
the fat from the reserved gravy, add the
water in which the giblets are boiled the
chopped giblets themselves, and q little
Drowned flour. also pepper. Boil up and
serve in boat. ..f.
| PRIED EoG PLAST. ...
| Cut in slices half an inch thick pair each
| carefully, and lay for one hour in salt and
| water 10 remove the bitter taste. Then
slightly salt and pepper each and dip ina
| batter made OF two eggs, Mali cup 81 milk.
| and about n cup Of flour, or enough for thin
batter. Fry in-hot lard or dripping TO q
| fine brown drain well and serve hot. ...
| GREEN CORN sAUTE.
Boil. then cut from the cob: have ready
| in a saucepan little butter seasoned with
| salt and pepper Stir in the corn and shake
and toss until hot and glazed with the
butter.
BAKED TOMATOES.
Pare with sharp knife: cut in thick slices.
| Put lnyer Of crumbs in the bottom OF Q
| bake dish; wet them with q little OF your
soup-stock, or other gravy; cover with To-
| matoes, seasoned with butter. salt, pepper
and sugar. more crumbs moistened with
| gravy, and so on, 10 the top OF the dish,
| having we'll mois'ened crumbs for the fst
layer. Cover. and bake half an hour: then
uncover and brown quickly. Serve In the
bake dish.
ICE CREAM AND CAKE.
Quart of rich milk. 8 beaten eggs, 3 pints
| of rich sweet cream. cups Of sugar: va
| nilla bean, broken IN Two, ana DoiIed IN tne
custard, or 5teaspooDiuls OF vanilla essence;
heat the milk; pour 1t upon the eggs snd
sugar. Cook, stirring steadily Is minutes.
| or until Il has ihickencd we'll. When per.
fectly cold. add the cream. Make the Gust
ard on Saturday, and set on ice. Early
| Sunday morning. beat in the cresm, and
nut all In an old fashioned up right freezer,
set in its pail Put block Of ice within
stout ssck, or between the fold. OF piece
| Of carpeting, and beet mail With . hammer.
Put thick lsyer into he outer part, then
one Of roeksah. Pill the pail IN this order,
| and. before covering the freezer with ice,
beat the custard for Eve minutes with .
fat stick or lsdIe. Shut tightly; pack
bounded ice and SALT over Il. and put .
folded carpet over all. In an hour au,i >
/ half open the freez,r, first wiring on the
salt from about the top. Wslodge The
frozen eastard from sides and bottom with
long knife and best and stir With your
stick, faithfully. until the custard II 2