The sun. [volume] (New York [N.Y.]) 1833-1916, 1892-12-27
MARKET, KITCHEN, ANDTABLE
HINTS As TO WHAT THINGS TO BUY
AND HOW TO SERVE THEM.

| The shinnecock Oyster - Fish, Flesh. and
Fowl of the Season-Choice Steaks served
| Amid Queer surroundinss-1low to Bron
| steak In n Frying Pan-A Gentleman or
| Culinary Resource-A CIefGymnn's Sum
day Dlct-A Good Way to Cook snusnees.
During the past month there has been no
| material change In the retail prices Of fish.
meat. and game. Shad from North Carolina
are now on sale. They are very fine and cost
| from 80 cents to ST. 25 each. Tho penultmate
| oyster Of this winter comes from Shinnecock
| Bay. Long island n result Of the opening OF
| the canal into Pcconic Bay. connecting the
two sheets OF water. II this saline infusion
| could be positively guaranteed asa continue
ance tho oyster. clam. and ilsh industries OF
| Shinnecock would be placed upon footing OF
permanency and abundance. No bay in this
| country Ia more perfectly adapted to tho cult-
yation OF tho oyster. They attain there per:
them a formidable rival to the most famous
yarietios. These oysters cost from % cents TO
per per- dozen. These are only lit to eat during
| the winter months. IRON DECEMBER to March.
and then only the females. crabs , are now IN
| coral.
| Tho summer fish. such as weak. black. and
| blue fish. still continue to be plentiful and
| cheap and of very superior quality. Terrapin
| maintain their price OF from $50 to 500 per
| DOZEN Game still continues dear: cartridges
| cost So per rnir: quail. So per dozen; wood
| cock. Sl.5O per pair: canvasback ducks. ST:
red heads. 81: mallards. 50: brant. very fine.
| So. Wild turkeys are worth % cents per pound
| The best come from southern Kansas and
Indian Territory. Purchasers will do we'll to
bear this in mind. as many of the wild turkeys
which como from North Carolina have Pc
culiar and not agreeable flavor. which they
| acquire from feeding upon tho seeds OF the
Of the Kentucky birds and OF those which come
Th sa a bSt IL SDa thoss
gestive Of nicotine. Domestic turkeys cost
from, 70 to 20 cents per p,Sund: For
lavor. Beef and mutton have improved in
in m prices comraratiyeIy fow have ever tasted
Of these meats in perfection. An inspection OF
butcher OF Fulton Market. will reveal the very
great care which is exercised to ripen and rem;
mutton. These selected parts are placed in
small compartments. where they are allowed
n few points ,i above freezing for four weeks ai
| least. The difference between meat so treated
and that ordinarily sold in the markets would.
upon consumption. DO recognized by the
crudest Judge dollhouse cucumbers may. DO
bought Tor 20 cents each decline in price.
| Domestic ham garlic sausages. in large skins.
arc very DELICIOUS They equal. at IL cents per
! pound. imported booEnas Mt 40 cents and
These sausages are made by resident Asa
tnns, and are precisely tho same .s as those for
| found at al lost all Fronch cha,cn;pries or del
icatessen. stores: These sausaGes must be
| boiled before eating.
| For forty years there was maintained In the
| same ownership an eating house. at tho cor
ner of Market and Monroe streets. which was
renowned for its beefsteaks Some time since
| the proprietor Of this place retired from BUSH
| ness. or ut least attempted to do So: but his
| former clients would not hear OF it. Although
lie abandoned the eating house down town he
has continued TO crafty his patrons under
conditions which would deter any but the
most enthusiastic BON rrants In the Office
| OF 4 carpenter shop up town he still continues
TO cook his famous bco'steaks. So much is he
in advance OF their coming. The most exact
| inE amateurs of the town to avail OF his cook
| binary conditions. they would nsider revolt
| ing inconveniences: A that this famous man
deal table without cloth. a towe! mot, d nap
kin-to each person. u plain bench without q
s mp rc
| made OF hickory wood. When the meat ia
done tho proprietor cuts it up into small slices
tered bread; These his patrons eat while held
| in the hand. The merit OF this mans cooking
we'll ripened beef and his method Of broiling.
| 1t is unluestionably superlative and not to DO
OF this town. It is related that on a certain
occasion II group OF twenty persons consumed
| seventy pounds Of becIseak
| There are many persons OF moderate leans
| who do not possess facilities properly to broil
a steak. AS n substitute place a frying pan
upon tho fro until it is nearly red hot. but not
| to show any rod. then rub over lightly witli
piece Of fat The steak may then he placed in
| Il
more than five, seconds. After tho surface is
scared so as to retain the juices it must DO
until done steak SO treated When cut. viii
be rare and Juicy. gravy may be made by
m whc stes as
| been cooked. then strained and poured over
the mf the rich req AZ nres OF Whch %neG
preferable to butter for steak treated as
described.
Those are fortunate men and women-the
heads OF households-who. endowed with
| talent for cookery. reinforced with practical
| knowl edge. are able to 20 into the kitchen
and prepare a delicate and paatable meal.
An instance OF the benefit Of such an accom-.
plshment is found in the recent experience
OF a Long Island man. His cook. who had
been in his employ for long time. unexpect-
eddy to him. was married. His bride had gone
| to town to secure another. A few moments
| after her departure he received a despatch
from two friends In town announcing that
they would arrive in the evening to dino and
pass the night These were club men. whose
intellectual development was overshadowod
by phenomenal capacity for food and
drink. The first consideration was to
provide m ample supply OF liquid
to satisfy the unuuenchable thirst OF those
long-throatcd youths. Numerous bottles OF
Barsac and champagne were nut upon the
ice. The Long Islander then proceeded to tho
kitchen to lea IN tho resources OF the larder.
oysters. Tho cook. previous to her departure.
had failed to renew the supply OF beef stock
for SOUP Tho Long Islander then proceeded
to prepare u tomato soup. without the aid OF
any meat Juice. 10 accomplish this he opened
Il can OF tomatoes. to which he added one
onion cut in slices. and several stalks OF celery.
These ingredients were placed in pot to boil
fish hs found chicken hall but weighing about
five pounds. AS the ingredient for q sauce for
this. he sliced -four, or Ave onions in pint