The morning call., 1894-01-20
FOR THE TABLE.

:: Just at PRESENT the markets are more inter.
.esting for what they promise than for what
thy actually offer. The butchers make brave
Show.of fat beet and mutton with little elderly
yealand a vision Of spring lamb in the immedl-
ate future. The oulterers in all their glory.
: their stalls grooming under the weight of plump
Willie turkeys and chickens, mammoth geese
mallard and teal ducks, abblts, doves pigeons,
:. erc- The quail, at 81 so per dozen, are very
: tempting and not difficult TO prepare for the
fable
Here are directions for potting quail: Take
-; six birds, do net skin or WASH them, but wipe
. clean inside and out. Cut off wings and neck
and stuff with a dressing made OF one cup OF
fine crumbs, one leaspoonfu of butter one tea
spoonful of chopped parsley salt and pepper.
Draw the skin of the neck over the back, push
The legs up TO make the bird as round as possi-
bic. wrap IN thin slice of fat salt pork and
= keep in shape with small wooden skewer.
.sldelt one tablespoonful of butter in braising
= or large stewpap, lay the birds in and turn them
@-consfanJly ill every part is brown add pint of
stick cover closely and set on the back OF the
stove TO simmer for an hour-it must not do
-. more than simmer. AT he end of The hour take
;1he quail out and lay each bud upon piece of
Battered toast, cut round with biscuit-cuter,
aid set into the oven. To the liquor which is
left in the pot, of which there should be nearly
"a PIT, add a tablespoonful Of Drowned flour,
. let il boll we'll strain upon the birds and serve
INSTANTLY or the toast will absorb the gravy and
>fhe Birds be dry
!: :Tbeie are pleasant surprises al the vegetable
. .stalls-fresh, sweet, green peas at 15 cents per
:: :rOuud, The common ones being much cheaper
but not worth buying nor preparing. Tender
.~yGuDg asparagus At 20 cents per pound sug-
: :gests d welcome variety in salad, for which It
: should lie served hot and accompanied by a
=: mayonuaise sauce. There are few things, by
-: the way, for which so many recipes are given
:: as for this same dressing; but a very simple
:: andrapld way of making it is 10 beat thorough
=. ~ ina wide cup, aud usinga Dover egg-beater,
!: The :yelk OF one raw egg; then add one table
"spooniul of cold water, and beat ill The cup is
p h8f full add oil by the teaspOonfuI till the
: dressing is thick as jelly tren limejuiee-pre-
- .feraby 10 Vluegar-salt and suspicion OF
. cayenne
-: 10 many hons wants temptation turks now
LIP the mushroom basket; the plump, pink
dipped. brown-coated dehcacies are so different
=. from The black, water-soaked, insect-peIvadeG
:; disks which are sometimes displayed. Mush
>: rooms now are So cents per pound, and
:: quarter of pound is enough 10 flavor a FISH
=. -tibale, for which dish either salmon or cod
Gan be used. Fresh cod can be had for cents
= u pound where the whole nsh is taken, but IN
:::tbat easel much of the Weights IN the head
and tail that IL is quite as cheap TO pay 1919
-: cents per pound for a slice from larger fish.
: The dealer will remove skin and bones, as he is
=: experienced in handling the fish, and Can
avoid tie poisonous splnes with which it Is
-: armed. The fish, minus skin and bones, should
:: weigh about pound and a half.
To make the timbaie, first peel the mush
:" fooms and throw them into cold water, care
fully washing the sand from them, then cool
(: fill tender ID small quantity OF stock. Ado
J.; TO one cup of bread crumbs. prepared by rub
- bing the bread through colander, a cup O.
;. cream and cook, stirring constantly for fv,
: minutes; add TWO tablespoons OF butter anC
set away 10 cool. Pound the fish and mush
rooms and press through colander; add Il
This the bread and cream, two teaspoonfuls o
salt and half a teaspoonful of white pepper,
gr aling of nutmeg and lastly four eggs lightly
:: beaten. Butter tin mold Of about the capa
City OF one quart, sprinkle few capeIs over it
- pour In the mixture and bake in pan OF no
water for half an hour AT the end OF whict
time turn it out upon a hot plate and serve witt
-Holandaise sauce. To make the sauce rut
- half cup Of butter with the yelks Of three
eggs, the juice of a lime and a little cayenne;
: put IL into double boiler and add one cup OF
b olling water. Beat with the Dover till il
thickens. Serve hot.