The morning call., 1894-07-07
FOR THE TABLE.


There seems to be no scale OF price for fruit
or vegetables now. and rsspber'es. which sell
fer 20 10 20 cents per box at wholesale places
are not iufrequently offered at our doors by
vendors wDoare unable to reach their customers
on the other side of The bav Tor sll lower
figure, as they prefer 10 sell at discount rather
than suffer the loss of their entire stock.
There is very little change in the daily aspect
Of the markets. There are a few new varieties
oi fruit and vegetables and an occasional addi-
4iou to the display al the fish stalls, but the list
of poultry is still limited to hens, chickens and
q few geese and turkeys, and butchers offer
be +, mutton lamb and veal a little past Its
early youth So that variety is only obtained
bya fresh combination Of the old materials.
Heaps Of Alameda sweet corn at 20 cents per
d9zen suggest substitute for the inevitable
roast in the shape either of corn and chicken
pudding or sort of tamale, besides its use as
vegetable and an eutree.
A common. mistake is made In cooking corn
too long, as fifteen minutes boiling is quite
sufficient. Remove all but the inner wrapplngS
from the ear OF corn, and lay wen these back
TO remove all silk and any insects which have
found lodgment, then bring the husks together
again and tie them at the end; drop into saIted
boiling wafer and cook. after cutting the stalks
of quite short. Corn cooked in this Way pre-
serves its full flavor and sweetness but the
process Of eating il from the cob is not a grace
full one, as the tendency of the melted butter
and Superabundant Juice is to trickle I'D ones
sleeve 10 the detrimeHt of his rament and pa
tence. Besides this way OF cooking corn, il is
sometimes cut from the cob, either before or
after cooking. and served hOt, with butter, pep
per and salt. or II can be added 10 an equal
quantity of lima beans and succOtash, the dish
WHICH our Indian predecessors made. For this
green limas are needed, and hey should be
boiled an hour with a good slice OF sweet
SAT- pork before the corn is added; then
cooked Ten minutes longer, tie water drained
OH and half cup of cream. lump OF outter,
pepper ana salt added. This appetlZlng dish IS
sufficient in itself for plain lunch or dinner,
with no other accompaniment than sweet bread
and butter. There are numbrrless ways for
using grated corn, best known OF all is the
preparation which so strongly resembles in
flavor the oyster frirter This is made by add
lngto a half mint Of grated corn two wel.beat
eggs, one tablespoonful of flour, salt, pepper,
one tables spoOnful OF cream and one Of melted
butter Make The fryingpan hot, put some put
Ter on il and fry The batter by the tablespoonful
as you would griddle cakes. These are par
tiCularly nice with roast beef.
A delicious dish, substantial enough to fur
nsh the piece de resistance al a dinner is
made by combining the grated corn with
chicken. and for this there should be about one
quart, which means about half box of the
vegetable In its natural state. also nearly pint
OF strained tomato sauce made quite hot with
cayenne and enriched by the addition os a
tablespoonful of butter and the beaten yelks Of
three eggs, with salt to taste. Mix this with
The corn and line the bottom and sides of a
bQttered baking dish with the mixture. Then
place upon this alternate layers of the corn
and bits OF young chicken fried brown in
butter. For the quantity of corn two chickens
will:be enough, but they must be very trnder
and separated at the joints, but not boned.
Let the top layer be OF the corn, then bake the
padding in a moderate oven for an hour and
you will find that it commends ITSELF not only
as'anOyety, but for its own excellence.
There is a sort Of tamale m de from fresh
corn which is very nice, but fails just as far
short OF the flavor of the Spanish article as the
fmnatOn French bread does of the original,
though it may be said of it as the baker said of
the bread, it lacked the disagreeable
:. sOHr taste so Objectionable in the
real thing. SO these tamales just
lack the richness and flavor. OF garlic which
sonic people object TO in the Mexican prepara-
:tfOn, For these take the preparation OF corn
given above, add TO it few drops OF grated
onion and one cup OF cooked chicken, cut in
small pieces. For each tamae take two good
sized corn hus6s, wash them clean and put in
the center Of one two tablespoonfuls of the
mixture, adding an olive and two raisins. If de-
sired. Roll this carefully and nclOse In a second
leaf, which should be tieu securely al each end
and the middle with ribbon, made by tearing
the husk in snreds. When the tamales are all
: made drop them in a kettle OF salted boiling
water ana cook steadily for half an hour. These,
, as well as the ears Of corn served au naturel
should be sent TO table in a napkin, and it Is
we'll to have a special one for his purpose, with
design or motto embroidered 10 suit the dish.
For dessert, the grated corn can be utilized
by adding TO three pints Of il one-half pint OF
fresh milk, four eggs well beaten. two table
spoOnfuls Of butter, one OF sugar and salt 10
taste: This is TO be poured into a buttered
dish, baked one hour and >erved hot, or il can
be-used as vegetable by emitting the sugar
and adding butter.