The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1894-07-21
FOR THE TABLE.

Fruit seems more beautiful and moro plenti-
full than ever this week. only cherries declining
In both quantity and quality and 1t seems as II
The dealers were never so generous IN their
measures, so til now ono must be guarded In
her purchases, or 25 cents worth OF fruit will
be burden beneath which she cannot stagger.
That small coin Of the realm bought one day
this week by actual count six apples. six
peaches, six Bartlett pears. sixteen apricotS
and twenty.sx pums.
But delicious as fruit Is, there are times
when the wind 10 whiStiDg and he fog settling
! thickly between us and the sun. and the mer-
curry has settled low in the thermometer, when
the OdOr of fried onous. with Its quiet suGRes.
lions of warmth to the inner man steals over US
quite as aereeably as the more refined perfume
Of the berry or peach.
Then 1t il a comfort TO picture Toby Week on
q day a long way on the frosty side OF cool,
bending over Meg's basket and taking Iurtive
snins at the upilted corner, bazarding guesses
as TO its savory contents which seem to him
mellower than Poomes and 1t having mild
ness which did not answer to liver, tnen each-
ing the climax aud the discovery Of hot ,rire
and potatoes. Can we figure Alderman Cults
appearance upon his dOorsteps, where Toby 10
dining, in time TO intercept the last delicious
titbt and make 1t his own, or his friend Mr..
Filer's remarks upon the extravagance of tripe
consumers. This article, he declared, from its
loss OF weight In boiling. to be more expensive
than the dollhouse pineapple. Would dinner
of that dainty have appealed to him or TO US as
did the honely meal of trlpe?
And tripe still comes within the reach OF the
poor mans purse and can be prepared In many
ways. the plainest Of which Is frying. For this
use picked tripe, cut II In squares and sprinkle
lightly with flour, then fry In hot saucepan
with butter enough to prevent burning I'LL crisp
and brown. then serve with cayenne pepper.
nVNA vxtA At I'D M
cut TWO pounds Of the fresh Article lnto strips
ana unless sure OF Its careful preparation Doll
for several minutes, changing The wafer ire
Quently and leaving tile windows open az pre-
caution. Then cut an onion In thin Slices ana
fry IN a tablespoonful Of hot butter TIL brown,
then add a tablespoonful Of curry powder, mix
well, add one cup of soup stock and then the
tripe with sprinkle OF pepper. Cook slowly
for an hour aud serve with hot rice.
The French people prepare tripe In q manner
not to b. initiated IN perfection by Americans
by first frying Glove Of garlic which must be
chopped very fine. in tablespoonful Of olive
oil. When the oil SMOKES add the tripe cut fine
and then pour over all thick tomato sauce
highly seasoned. some chopped parsley and
green Chile pepper. cover aud cook slowly two
hours.
Cooked In any Of these ways tribe Is nice
either as b lunch or light supper dish but Is
hardly suitable for dinner.
Another dish which is a general favorlte Is
kidney stew. This IS in itself inexpensive, but
Is hardly so In respect to Its ingredients. which
are many and various. For stew the large beef
kidney or that Of a sheep can be used. 1t must
be cut in small pieces. rejecting the tough white
core; then having made = saucepan hot place
In It a good slice of butter, which must be
allowed to become very hot. but not to burn; to
this add an onion cut in slices, which must fry,
stirred constantly, till brown. Add the bits of
kidney a few At time that the butter may not
be cooled but the pieces Of meat scared as soon
as they touch the pan. Stir this for three or
four minutes then add a few mushrooms
which may be omitted. however, tablespoon
ful Of Drowned flour, half teaSpoonful OF salt
and a quarter OF a teaSpoonful Of pepper,
grain Of cayenne, and after mixing we'll cup
of stock and two tablespooniuls of sherry.
This should boil for ten minutes. at the end of
which time more stock should be added II the
gravy seems too thick. pour into hot dish anu
serve at once For those who prefer the un.
enbellished kidney flavor those OF the calf or
lamb should be secured ana prepared by re-
moving the thin outer membrane and the hard
whiIe center, then with sharp knife split them
open lenGthwise, being careful to cut them
evenly, that one side may not cook sooner
than the other. With small wooden skewer
fasten the kidney open by running it through
each ball, season It well with salt and pepper,
and place on the grfdfron over fire Of hot
Goals, split side down. Watch that they do not
burn. but allow about three minutes for each
side to COOK. Serve on slices of hot toast, tax
y ing care to save the liquor which the kidney
gives out IN cooking. and experimenting it with
little melted butter, few drops OF lemon
juice and grain Of cayenne. ABOVE all things,
kidneys must be kept hot both with fire and
SPICE or they are not fit to be eaten.
Family Retail Market.
Slight changes in Butter auo Eggs appear