The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1894-05-19
FOR THE TABLE.

anu Or'ght Cherries which smile welcome at |
Us Gu a bright sunny morning seem a trfe |
coiu ana heavy when tile air is full of fog ana /
Ihe market place is damp and draughty. Then |
II Is the Srlcy doors OF beelsteak, the fragrance
OF not coffee and fried oysters come in warm
grateful waves TO our nostriIs, and The beauties !
OF The lunch-coqnter appeal to US deeply. Then
IL is mat our footsteps lag we pass he ice
cheSt with It's glass SIDES allowing gllmpSes of
dainties within; then 1t would be easy to come
10 a halt entirely as we reach the counter In
front Of which, perehed upon high stools, the
hungry men are rapidly making the beefsteaK
and coffee all their own, regardless of the env-
~Ous looks OF the passing women.
On every side are stacked sacks filed with
biyalves, California and Eastern oysters clans.
etc. We are told that during the months
without an ~ in heir name oysters are NOT fit
10 eat and"it may be that to some sensitive
palate which could. like The epicures detect In
the wine the flavor Of the inch of leather which
. had fallen into The ca>k, they may be lacking in
the essential which is necessary TO perfection
But to the ordinary lover OF this article il is as
acceptable on the last day of August as on the
first OF September.
In the earlier days OF our city Eastern
oysters were much more expensive luxury
than they are at present, and Is cents was not
considered an excessive price; now the best
selected ones are 80 cents a dozen. and range
from that downward TO % cents. For pates aud
Yols-au'vent the small California oyster is bet
ter than its larger cousin, but for all other pur
poses the latter variety is generally 10 be pre-
ferred.
Care must be taken in making the filling for
pates-whIch is simply a thick white sauce
made with the oyster liquor and cream-not to
allow the oysters TO become more than heated
through. Boiling Will cause them 10 shrink
and reduce them to the condition OF those
which the boy OF the family found in his soup
rnfa cd
'specks."
oysters are so good that it is hard to spoil
them, and harder still is 1t 10 make a choice
from the many tempting ways in winch they
may be prepared On the half shell, with a
drop Of lemon juice and a sprinkle OF cayenne
pepper, they leave morning TO be desired.
Broed on hot Goals till their carefully washed
shells pop open TO receive a generous bit of
butter, then served on hot plates ana eaten hot,
they I'll one WI the feeling that it is a good
thing 10 be alive
II the oysters have already been opened a
.. pleasant way Of serving them is to Place in
some little German eggpans-smalI, shallow,
poIcelaiE-lined, blue afars-a lump of butter
and a teaspoOnful of catsup. When this is
very hot, but not burned, lay the oysters I'm,
cover closely and cook I'LL their edges ruffe.
Then, without delay, serve with French bread.
Oysters la pouiette are much approved by
some. but cooked in that way they certainly
letIe sauce is much improved by the addition
of little chicken stock TO the oyster liquor
and cream when making the dressing.
more elaborate dish than any of the fOregQ-
inc can be prepared by the. addition of a little
rice. In this case put the liquor from one
quart of oysters into farina-boiler with
.heaping cup of rice, set it in the steamer and
cover closely. When it is very tender add half
cup of butter and let II get cool: then beat
two eggs light and add to the rice. Then
spread the rice IN a baking-pan not more than
an inch and half thick; then with the bowl
OF tablespoon make little impressions on its
- surface about as deep as the spoon and lay an
= oyster In each little bed, Melt half a cup of
butter and pour little over each; then sDrin-
kle with pepper and cover with cracker meal,
'nottoo thickiy. IL butter is plentiful few
bits may be scattered over the crumbs, and the
whole bake TIL blown in quick oven.
Butlet us not forget that delightful supper
dist, that charming little remembrance OF the
family by the father his way home late-the
= oyster loaf This is easily prepared by cutting
on enc end and removing all The crumb from
German loaf, then drying the crust ana while II
is hot filling it with oysters Tried in butter after
being rolled IN egg ana cracker crumbs, pep
. pered and sailed The odor of that delicious
preparation serves TO whet ones appetite, aud
It is always a matter requiring careful copsd-
Grafton as TO which is best-the hot spicy oys-
ter or The sweet crusty bread.
Famiix Retail Market
Eggs are slowly getting dearer. Butter is IN
changed.
Poultry is very plentiful. Meats ana Fish are
abundant and cheap.
Following is The CALLS regular weekly retail
coAL-PER TON
Camel Camel: ;,..15 ee0g IseOtch......1o 0o9 =
R R7%2 % 'oS se@ Seattle 0 S0@ 50 60
nngIonc; BOG - Coos Bay :. oe9 z 80
Daley PRODUCE, ETC.
Butter fancy + mo Cheese, swiss. .25@35
Ordinary Easter Eastern Egg Egss u. 2V f7 =
Cheese Ca, .52gl5 Honey comb, 2 IL -gg15
NEATs-FER FOUND
Bacon .............l 50 - Pork fresh ,..lO G0l 2
Beef choice. .129I5 Pork saIt.........l "a S
do, good :;.....- SO Q PORK Cnops...... 1901 2
Ham. Cal....:.....15e9 I7 sirioin Steak u ZOO
do. Eastern. ,i50l7 forterhouse, do. 1920
Lara. ..IO9l5 Smoked Beef. -Q515
Milton ......... lOd5l2 Pork Sausages - 652O
Spring Lamb ......lO@l2 Veal .1UGl2
POULTRY AND GAME.
BrOilers. each. 400 so Turkeys. p ~ l5@ IT
Hens. each. 509 10 Ducks, each. 65@1 90
sTss eaca. 1901 90 PIGEONS, ) pr Sc s. s.
each........ BOG e5 Hare. each p. ~. 200 ~
FRUITS AND NUTS.
Apricots, 2 n -. s@12Lemons. doz-.. l5@25
Green apples, e 10 41 D Lines 1OtdlI0
Apples, 2 d.. 500 Oranges, 3 dOz. l0ap35
Almonds. = %. .2O0c25 RaiStns, = 70 49,. SOILS
Bananas, = doZ.. lj6a2a straw berries 2
Cherries. z ID. 6@l5f .3U@15O
CocOauuts each. .1O0l2 Raspberrles, p
Currants. = H.. .lV@15 baskeb.......... 250S5
GoOseberries. 3 b ca 3 Wanuts, p fo..-..l592O
VEGETABLES.
Asparagus, q -. an sIokra dried, p Tb. $50 -
Artiohokes, p d.. 1925 Peppers. dry p 10 -6125
Beets, 2 -15@2O Pepper. greene bS5@15O
Beans, white, 2 10 "a ParsnipS, 2 doZ.. .I56D20
Do, colored. 2 10. 40 Potatoes, p fb..I1z02Ls
Do. Lima, dry, p 70 50 Do, new, p D.. 261
Cabbages each. ia 81 DO. Sweet, e d.. re
CauihOwers, each SOLO Radishes. FdZbchs l569Z0
Celery, + bunch. 50 s. Rbubarb. = b.. go 4
Cucumbrs 9dzl 0oG2 90 sage. q d.. 30a35
Cress Sadozbunc l5@--l String Beans, 2 10 SOLO
Garlic, z No.. SOLO lSmer Squash. y 70 GDl0
Green Peas, p 10. 4(1 MaTft Squash, p ID %
Lentfls. p ID. S6DlO Thyme, y D...... 25614O
Lettuce, D doz.. 5G2O lTurnips q doz.... 1920
Onions, z H.. 39 tomatoes, d ID. 1925
FIsH-PER PoUSD.
Barracuda ........l6@ lshad..............lO@ =
Ip:-.--.--....-- St9 10 Sea Bass.......-.. 10
SVunsh .-....-. lOG1 z SINE .1O1 II
IlCtl tfs S(05l2 lSOes............1t( % .
1@llO 502O Skates eacb....... le920
nor uR......-.-. "a -iStuTgeOn 1UtOl2
lAelsL lOt9lZl omcod .......---. l2tU
MACK erel ...,....-(o1- Clans, T. gall. -(D75
% 40, Horse.-...'.. "a - DO. nardsheh, 3
1911. :..,.. lOo9 - 100 5U(g =
1ompano......:.:- "a - Crabs. each iU0l5
Kockhsh. .....,...129l DO. softsheII. 2 dz37G50
salmon, smoked. .256 ~ Mussels = drt - lt6a 5
saimon. fresh stQl2 oysters, Cal p 90. 50td75
eArimps....... ...l0@I 2 Do. Eastern q dz.z5G35