The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-06-25
In THE MARKETS.
The Calls Market Reporter Meets His
EpicuIeRn Friend.


EpicuIeRn Friend.
A few weeks ago The CALLS market re-
porter was told by his epcurean friend that
The next time they met he would have some
thing for him that he thought would inter
est those who read I'm the Markets"
Yesterday, as the reporter was moving from
stall to stall making mental notes OF what
there was new and tempting, he was ac-
cOsted by his friend who handed him an en-
velope, saying: "As i am in a hurry, You
will have to excuse me this morning, but in
this you will find that which l promised
YOU" The reporter placed the envelope in
his pocket, and while his friend went his
way, he continued to take notes.
The markets al this time contain so many
good things that any one on the lookout Tor
something for the Sunday dinner cannot
fail to find that which will make special
or favorite dish. The greenRrOcers and
fTuitmGn have splendid displays of all that
is new and fresh 10 their lines, and the
articles they offer are many. The fshmen
offer besides the usual variety of deep
water fish a great deal of lake trout, while
the butchers have on sale some OF the
choicest meats that any one could desire.
When the reporter reached the Office he
opened the envelope handed him by the
epicurean and found that he had devoted
himself exclusively to the potato, and fol-
lowing is what he had written:
Everybody is fond, to greater or lesser
degree, OF potatoes, but What aSIOniShes me-
is that so few people make a palatable dish
of them. Now propose to give some little
advice in regard to the way in which they
should be cooked, and will also give the
mode for making potatSsoup. one for max
ing potatoes la creme and another for
making p0tat0e cake.
ITO obtain this wholesome and delicious
vegetable cooked 20 perfection il should he
- 4 4 l.. 1. a l. -
on. The potatoes should be OF even SIZE il
POSSIBLE, aud should be thoroughly washed,
using a clean scTubbing brush fer the pur-
pose if Unnecessary. When thoroughly washed
they should be put into 4 saucepan and just
covered with water. TO which has been
aided salt in the proportion of a
heaping tablespoonful of salt to half
a gallon OF water. Bring them to
a boil, then draw the pan TO the side of the
fire and let them simmer gently until ten
der To ascertain when done probe them
with fork. When done pour off the water
and let the potatoes dry by the side OF tue
fire, but be careful not TO let them burn.
They should be sent to the table with their
jackets on. al a small plate set before each
guest TO put the SKINS on. But II 1t Is pre-
ferred to serve them without their jackets
they should be peeled as soon as dry, placed
IN a hot vegetable dish and sent 10 the table
covered with white napkin. When p0ta-
toes are cooked they should never be en-
tiTely covered up, as the steam, instead OF
esea ping, falls down on them aud makes
them watery and ins!pld. As soon as pOtR-
toes are done the water should be drained,
forsif allowed to remain in the water they
become either NaXy or watery. II the pOta-
toes are of good sort, and are cooked in the
manner described, they should be periec tiy
mealy and dry
In order TO make potato soup, clean.
wash and slice ten good, larEe-Szed pota-
inf nFaH4 nm NIT mo
dunn sized onion and one head of celery, q
small one. which should also be sliced up;
add two ounces Of fresh butter, little
pepper, salt and little nutmeg; set 10 sim
mer on a slow fire. stirring occasionally,
until nearly dissolved into sort of pulee.
Then add a pint and a half of clear con-
sOmme. and after having allowed the whole
to boil gently by the side OF moderate fire
for half an hour, pass IL through fanny.
Then turn the PURGE Into SOUP pot, and
II requisite add little more cODsOmme, and
set il on The ire to boil gently in order TO
clarity it. just before sending to the table,
add half pint of boiling cream. Eat OF
fresh butter and a little pounded sugar.
Serve little squares Of fried bread cruStS
with the soup.
Nov, then, 10 make potatoes a la creme.
You cut some boiled potatoes into slices,
put theR into stewpan with a gill OF cream,
four ounces Of butter, very little nutmeg,
pepper and salt aud the juice Of half q
lemon; set them to boil on the fire, toss
them we'll together, and dish them up with
little Dice of bread, fried"
Now / will give you the mode for pre-
pairing potato cake. Take is large potatoes.
boil them, and when done rub them through
n sieve into a large basin, add four ounces
of butter, eight ounces of sifted sugar, a
teaspOonful of pounded vanilla, a gill Of
cream, the yelks of SIX eggs, and the whipped
whites OF TWO. and a little salt. Work the
whole together, and then place il In mold
previously spread with butter and strewu
with bread crumbs; bake the cake for half
an hour, and when done dish it up with a
fruit sauce poured round the base. The
sauce IS made IN the following manner:
Pick one pound OF either currants, raspber-
ries. cherries. damsons, strawberries or ap-
ricots, place them in q stewpsn with eight
ounces of sifted sugar and half gill Of
water; boil the whole down to the consis-
tency Of a thick PURGE and then rub through
n SipVP -