The morning call., 1890-04-05
SOMETHING TO EAT.
What Was to Be Had in the Mar
kets During Holy Week.
Neat Sales Reduced and Fish in Great De-
mard-Eow to Cook ssusages. Tripe,
Trotters and Brains.


as ever, but during this wee k the sales have
been altogether too light to suit me. Nut
ton has become little cheaper, and prime
leg can now be bought. at 10 cents pound.
Spring lamb runs from bit a pound to 10
and 20 cents for the choicest portions. Beef
does not change much in price; porterhouse
steaks run from 10 to 20 cents pound,
good tenderloin steak is worth about as
much, and inferior portions of the animal,
such as the cOarser steaks and neck, are
from 10 cents pound to Bit"
AT THE PORK STALL.
Eastern pork" said the pork butcher,
pointing to some remarkably white and
selid-louking specimens which lay on his
slab, us 10 cents pound; So is California
pork, but the preference is still for the
Eastern. You see in the East they have
the clear cold weather TO help harden the
fiber of the meat, and there is no use in
saying anything else. a piece of Eastern
salt pork is what is needed to give the rich
juicineSs to a pot of beans, and as for its
flavor, well, there's no installing it. Corn
fed pork will triumph over that which has
been fed on less nOurishing diet.
LITTLE rIDBITs.
YOU'RE right, pork-store is the place to
pick up relishing little tidbits, side dishes,
entrees for the table, to relieve the more
solid dishes. or 20 give zest to breakfast
Nice little lambs tongues, either fresh or
picked, are only so cents a dozen. If you
ask my opinion as to which of the two is
the nicer, l think that without any hest
fancy l should say that the picked ones are
away ahead of the fresh Ones and for this
reason, that anything either very salt or
sharp with vinegar is far more acceptable
as q relish than what is as fresh as the meat
which it accompanies. 1t gives Zest to
eating. and that you know is the secret of
all spices and other condiments. Eastern
pigs feet are another choice RELISH and
to one who has strength of mind enough
10 overlook the fact that they are full of
bones, there is no delicacy more priced by
an enieure. How are they to be cooked?
Well, l have known people to eat them
without any further cooking than they have
received before they were picked.
TRoTTERs AND Triple.
perhaps you did not know that the
secret of nice piece OF tripe, as we'll as of
tender pigs feet, or, as you might prefer To
call them, pork trotters, is in the first boil
ing that these articles receive. If that be
done hastily or insutficently neither will be
acceptable, but instead will be very tough.
Very often customer will blame the cook
at home for not having prepared the trot-
e. tiers or the tripe as nicely as before, when,
III fact, 1t Is not the fault OF the cook in the
kitchen, but of the one who prepared these
articles for market.
las to the trotters 1 prefer them rolled
in eornmeal and then dropped into boiling
lard in a fryinG-pan. Then, as the meat has
already been cooked by its previous boiling,
all that is now needed is to brown them.
They sell for bit Il pound. Some of my
customers call for the fresh ones, seeming
to take delight in the delicate sweetness
of the meat. Sausage-meat and sauSages
are both 20 cents a pound.
COOKING
" Frequently people complain that the
sausages burst open, and say that they must
be filed with water or they would not act
that way. Now, l should think that every
one might know that when rich juicy meat
Is chopped nne, and then by force COM
pressed into sausage skin, the sausage
would be very apt to burst open il heated
too quickly If one is SO careless as TO
allow the frying-pan to become almost red
hot and then place Sausages in it, Of course
the sausages will explode, every one of
them, and no wonder. What should be
done is lay the sausages in the slightly
warmed pan, and keep 1t on the back of the
stove until they are gently warmed through.
Then they will pot burst
BROWNING BRAINS.
Calves livers and pork kidneys are each
Is cents a pound. Tripe is 10 cents, and
brains, sleeps of course, are 90 cents
dozen. Now they are something really fine,
but ike all the rest of these delicacies, they
uccQ GdItlul CbOhlIb 10 DIIuB OuL IntiF real
Zest. For instance, ever so many who do
not kDow any better fry the brains without
any previous preparation. There never
was greater mistake. The brains are soft
and pulpy; TO cook them through thoroughly
takes so much frying that the outside is apt
to be burned 10 a distasteful blackness.
First OF all the brains should be washed
carefully in cold water, in which has been
dissolved little common salt. This is
task whi ch must be performed by hand. for
oil n Mt faI i,a 4
Then the cleansed brains should be put into
a saucepan filed with water heated to
boiling point. If allowed to boil rapidly,
they will break into thousand pieces, but
gentle simmer Will COOK them into
proper degree Of lrmnesS; then they can
be much more easily handled. 1t is better
to do this the night before If the brains are
TO be used for breakfast. Each should be
cut IN half, rolled in flour or bread
crumbs and fried a delicate brown. Eaten
with homemade ketehup, they are simply
delicious. Roast pork is from i to 10 cents
pound"
POULTRY.
Nothing new to-day IN the poultry mar
ket, said large dealer. Geese are a
little chta er, but the price Of chickens
and turkeys remaius just the same-25 cents
a pound"
FISH IN VARIETY.
Fish are higher than usual" was the
fish-.iealer's greeting; THAT, however, is
Week, when the majority OF Chrstendom
abstainS from eating meat This was espe-
cially true on Good Friday. Tomcod is
quite scarce, and brings 20 cents pound.
Shad Is plentiful - nice plump fellows,
weighing from three to five pounds each
Both shad and the green cod are selling at
10 cents pound. ROekcod are scarce to-
day, and In big demand for in addition to
the fact that this is Good Friday it is also
holiday among the Hebrews, and as they
0ra arfi 1arIx 81 70 ha
cod 1t is correspondingIy scarce We
do not always have so many of
the smaller specimens as l can offer
to-day. Some of my customers are always
Try glad to get these. They order them
3ed lengtlwise, so that they open fiat,
backbone is removed and the little cod
lied or, as it is termed, 'scrodded' over
bed OF live Goals. 1t is served with
butter aud pepper, and after you have once
tried it SO you wouldn't have one fried on
any consideration. Soles, founders, silver
perch and smells are each 10 cents pound.
Mountain trout is scarce and sells for %
cents pound. Salmon Is another fish that
has advanced: it is 20 cents pound. Stur-
geon is a bit. Shell fish have not advanc ed
they are the same, with the exception Of
cTawhsh, which is 10 cents a pound last
week il was 10. ShrimpS are particularly
nice just now, and of a respectable size. 1t
often puzzles people why the size of shrimps
varies from one day to another, but the rea-
son is not far to seek. The large ones are
caught on the food tide and the little ones
on the ebb."
GREENGRoCERIES.
-" Asparagus" said the greengrocer,
has gone down to a price ranging from
to 10 cents a pound. Spinach is still
scarce, bringing l0cents pound. Rhubarb
is the same price. Both of these vegetables
have been chilled by the continued cold
weather. Choice artichokes are down TO
Gu cents dozen, and although that is high
enough in all conscience, 1t is reduction
from the price this time last week, which
was dollar. If you are looking for a nov
city you can find it in stringbeans they're
just in, and sell for go cents pound. They
are small, it is true, but that is a recon-
mendation in the case Of string-beans. No.
there are no tomatoes at any price. Cucum-
beers have dropped to 10 and IS cents apiece.
Sweet pOtatOes are going out and selected