The morning call., 1892-09-17
IN THE CITY MARKETS.
Everything Is in Plenty and
in Great Variety.
Lover Of d3od Dinners Tslls How to Make
Lobster Salad and How to
Cock Artichokes.

The market reporter yesterday, while
taxing his weekly tour through the mar
kets in search Of what there might be new
fell 10 with a gentleman who is well known
among his friends for his gastronomc taste
and who but recently returned from Europe
Looking for something to eat2" sug-
gested the reporter.
Yes" was the answer given, "and I do
not think IL will be difficult to find it. Do
you know" continued the speaker, "that if
the people Of Europe had such a b0untiful
supply Of meat, fish. game, fruit and yege.
table as there is in the markets of this city
the year round they would be happy beyond
measure? Not that they do not have as
good, but what they do have is only to be
had 10 seasons, or IL had out of season II
must be paid for at rates that miIlionaires
only can afford.
Here your markets are always filed with
such a variety of articles that one is never al
a loss to find something that suit the taste of
.hs most fastidious diner. and if you have
good cook you do not need TO have the
same menu served uo week after week dur
ing any particular season"
What this gastronomer said was particu-
larry true OF the markets yesterday morn
Ing, Tor each stall seemed to be filed to its
utmost with all that is good and choice.
From lady who frequently gets up ex-
celent dinners and superintends the cook
ing thereof the market reporter obtained the
directions for cooking some OF the dishes
she takes special delight In placing before
her guests.
When you have not got lobster" said
she, "crab Is an excellent substitute for
salad. You take a good-sized crab well
cooked and the white meat of it is sufficient
Tor salad for half q dozen persons You
tear the meatinto shreds with your fingers
some cut 1t with a knife, but / do not ap-
prove OF that-put it in bowl of water In
which has been placed a little vinegar and
let it remain for half an hour; that bath. If
such 1t may be called, will destroy any
strong taste that the meat NAV have
and which sometimes is not pleasant.
Then strain the meat by placing
II in colander and let it re-
main until all the water has disappeared
Then put it into bowl, together with a
head Of lettuce also shredded. add salt, pep
per, vinegar and oil to taste, little chive cut
UP fine and sprig of tarragon, mix we'll and
then put on an oblong dish, forming the
salad In the shape OF a mound. On this
pour mayOnuaise, which NAV be made in
this way; Put the Yeiks Of two eggs "a
soup-plate. then add drop by drop some OF
the best olive oil, stirring steadily one way
with silver fork. As the dressing thick
ems thin 1t with either lime Juice or strong
vinegar, keeping 1t the consistency of thick
cream. Stop the supply of oil when you
have enough to cover your salad. This
mayonnaiss must be worked in cool place.
IL is always successful if the plate rests in
DowI or deep dish containing crunched ice.
he salad may be sent to the table with
1ust lew leaves OF lettuce placed around
the edge OF the dish, but IL is ALWAYS better
to garnish it more elabOrately, for dish
that is tempting TO the eye is relished more
than plain one. On the top of the mound
put the heart of lettuce; around this place
some slices Of boiled beet, cut diamond
shape. and between the spaces left by Tie
ends of the beet slices of pickle. Then
around the base OF the dish place pieces of
sliced beet cut in the shape OF a triangle
and slices OF very large pickle cut In the
same shape, placing green and red alter
nately. 1t does not cost much time or labor.
but adds very much to the attractiveness of
The dish and the cooks reputation as an
artist.
=, There are great many people," con-
unued the lady, who have never thought
muen OF artichokes, and declare that ii is
very insipid vegetable. or course that is
matter OF taste, but | think that IL those
VINO run down the edible thistle would try