The morning call., 1894-10-06
FOR THE TABLE.

turkeys, uNChS duu DiIuS, |
limitations that the holidays are not so very
far off.
But the list of available vegetables Is GER
tanIy waning and the time is coming when we
must ring the changes upon the few winter
vegetables and depend for variety upon maca-
ROM; RICE etc.
The Chinese rice is long and slender, the
best quality being tiny grain. but the Caro-.
lima rice, or the Carolina seed grown in the |
Sandwich Islands, is rouD and full and seems |
TO have more arch in its composition than the |
Chinese variety, and for this reason is to be |
preferred for puddiugs, though either kind can |
be used as vegetable.
There are as many rules for boiling rice as
there are for boiling potatoes, and every cook
naturally thinks his way the best They VIII
all agree that the rice must be carefully
washed in several waters, but after that pro-
cess is complete one will advise it being put on
with three times its own bulk of cold water,
sailed aud allowed to boil rapidly till dry;
another Will recommend that it be soaked in
cold water for two hours. then thrown into
sailed boiling water and cooked for twenty
minutes. In neither case must it be stirred. as
it is of all things desirable that the grains
should be firm and unbroken.
Many give the preference to steamed rice,
claiming THAI TO be the true Oriental manner of
preparing IT, To do this. put square of cheese
cloth over the top Of a deep saucepan. allowing
IL ~ AtuS, DdS-IihSs III IL WAY Nonu, poSO tiiC
rice IN this cloth, aud pour over ii two or three
cups of boiling water, which will, of course run
through the bag into the Kettle and be convert
ed into steam, which softens and cooks the
grain Car must be taken that the water does
not boil out of the kettle, and also that the lid
fits closely down over the cheese-cloIh bag. 1t
will lake nearly an hour to COOK rice in this
way.
If a more elaborate preparation is desired.
dry the rice we'll in a rather cool oven, after
washing ii, then fry it lightly in tablespoonful
of hot lard. 1t must not be allowed TO burn or
take more than golden Drown, then remove
II, Drain well, and put on 10 cook with liberal
quantity of weak stock. Into the fat remaining
in the pan fry an onion and green pepper,
cut in slices, and when these are tender, add TO
them three or four tomatoes, some pepper ana
salt, and cook for few minutes. then strain all
upon the rice, let it remain upon the stove long
enough TO absorb some of the sauce, then serve
hot,
Should any of the rice, boiled by the first re-
cipes be left over il can b. made into crOquets
by cooking IT for short lime with little mix
and small lump Of butter then form IL INTO
balls about the size OF an egg roll nEst Ill beaten
egg ana then in sifted bread or cracker crumbs
and fry brown in deep lard.
These are very nice with any KIND OF roast
meat but if they are wanted for dessert add TO
the lice, with the milk and butter, TWO or three
teaspoODfuls of while sugar
Or having made The rice ready, press it into
cups and let it stand till cold, hen turn it out
and arrange the mods neatly upon dish, and
with a teaspoon scoop out quite deep hole in
the summit OF each cone, and in the place of
the rice put a spoonful OF some kind OF rich
preserve. and send to the table with pitcher
of cream. or with a bowl OF hot sauce, made
by boiling sugar and water till 1t thickens then
removing from the IRE stir in a small lump of
butter aud two or three spoonfulS OF wine or
brandy.
The ways of utilizing cold rice are endless,
though some OF them are OF doubtful economy
and very assured indigestibility. among which
ways may be numbered rice wafftes. which are
made by adding to two coffee cups of cold rice
an equal quantity OF flour IN which little 1t
and d teaspOonfui of soda have been siited; TO
this put small lump OF butter, Two well-Deaten
eggs and one cup of not too sour milk. If the
millE is solid sour, substitute sweet milk for
part of TIL quantity.
Cook this in we-greased waffle irons or add
an extra half cup of milk and fry on a grdde.
These cakes be served for breakfast or
spread with jelly or jam. rolled, sprnKled with
sugar and eaten for dessert.
One more outlet for cold rice may be Sug-
gested. Boil il with An equal quantity of milk
and while il is still warm STIR into II
spoonful OF butter, beat two eggs very light
and add. then stir in pint Of milk and lastly
slit in one pint OF cornmeal with one teaspoon
lul vi yeast pONuCls tablespoonful VI sugar
aud little salt. Bake this in a moderate oven
for half an hour and serve hot for breakfast
OF tea.
Where a very nutritious dish is needed for an
invalid, wash TWO teaspoontuls of rice and stir
it into pint OF boiling milk, let it cook for a
few moments, add little salt. pour the rice
into a bowl, cover it closely and bake it in the
oven for nearly an hour or place the bowl in a
saucepan Of boiling water and cook on top OF
the stove for about twenty minutes.
Family Retail Market.
Butter is declining in the wholesale market. but
retail prices are not yet lower. Eggs rather
dearer.
Ducks are now coming in. Poultry continues in
very large supply aud low. All Kinds of Meats are
supply and fresh Salmon Is again In season.
Fruits and Vegetables show no change worthy of
note.
Following is The CALLS regular weekly retail
price list:
Camel. 10 5o@l1 Oo Scotch. 5o@1o 90
Diamond. 5O@ -Seattle..... @ g SO
iington-.. $500 i Coos bay OOG Z 90
Wellington. 5O9 -
DAIRY PRODUCE, Ere.
Butter, fancy z Cheese, Eastern. 1920
roll .......,..,.~65@7O Cheese. Swiss :. .25@135
DO choice "56@60 CommonEggs. Fsdz 1850
Picked ron. p II -Q55O Eastern Eggs. -C925
Firkn Butter, 2 D2Z925 Honey. comb. p 10 -(gl5
Cheese, Cal...-...l239l5i do. extracted. -. lO(Gl2
Bacon ............i 56ls Pork fresh......l0 @lI2
Beef. ehoce....... 12G9l5 Pork l21 10
do, good........- SNo o PORK Chops. 1901 2
Corned Beef. SOLO Round Steak 49,. SOLO
Ham. II tsirioin Steak. .l21a@o o
do, Eastern. 1870 forterhouse, do. .l7Gl20
Lard. ..i0G915 Smoked Beef. -4g15
Mutton. SOLO PORK Sausages. -Gg20
Lamb ............ S(9lo veal lOC9l2
POULTRY AND GAME
Broilers. each. 25(4 40 Rabbits, 2 pair 25@ so
Eens. EACH BUG 30 Hare, EACH. POO -
Young RoosI- lou IL, 2 ooz..1 1902 co
ers, eacn.. 75@ 80 Mallard y pairl 200 -
Old Roostera Sprig p pair 75n
each......:: 6O@ 7olTe !, D pair. 60@ -
Turkeys 3 h. "a 20 Widgeon, q DR. gOS =
DUCKS each. BOO 80 SmllDuek.F pr 500 -
Geese, each-.. L oUG12 90 Wild Geese. ca 3bn -
Pigeons, 2 pr. AUG 5O!JackSnipe, Tdzl 75Ca -
FRUITS AND NUTS
Apples q ~. :..... 40 Oranges, p doz... "a -
Almonds y 10. .2UQG25 Peaches. p ID 49,. 50
Bananas, p doz. -1Oe92O Pears p ID. ....... .5M
BlackberrIes, y Plums p H. bGl
drawer. 5000 Raisins. q 10 -. 5@l5
Cautaloupes, each. 5@15 Strawberries p
Cocoanuts. each .l0912l drawer. 3O@5u
Figs y n. 20 D Raspberries, q
Grapes. p b.. q drawer. .35@5U
Huekle berries. fsD SOLO Walnuts, 2 h.. .l5@2O
Lemons. q doz. .356q50 Watermelons ca. 10@2O
Lines, 2 doz, -C@t5
VEGETABLES.
Asparagus. p D... SOLO Onions. % d.. "a 3
Artchokes. II d.. 25@D3U Okra, green. 2 H.. IL
Beets 2 doz...l592O ORA, dry. q h.. -@25
Beans. white, 2 10 a Peppers. dry, p n -125
Do, coored. p D. AZ 5lPepper. green,F 10 so I
DO. Lima dry. q ID 5M 9 Parsnips, p doz. 5@2O
Csbbaees. eacn...-g 8 Do Sweet, . n. So 4