The morning call., 1894-06-09
FOR THE TABLE.

=: Tie sight OF the beautiful green vegetables
: and early fruits displayed in the wholesale mar
Eets will well repay one for the walk and for
.tne. sacrifice OF the morning sleep which must
be pfade to see things at their best. The dis
~pl avis bewilderiug and fascinating enough 10
coax the coins out of ones purse. each stall
showing apparently better and fresher fruit
.than:tAe last.
:: BESIDES The stacks of new potatoes, sweet
potatoes. green peas, etc, piled IN huge sacks,
stick upon stack, there are tiers OF boxes OF
vegetables blOcGing drlyeways and sidewalks,
summer SQUASH for cents per pound, sweet
:yeung green corn for 90 cents per dozen, to-
matoeS,tor 20 cents and tender string beans for
10 cents per pound.
: As a foreground for this greenery are shown
boxes OF large red. white and black cherries
e. Strawberries. raspberries black berries and cur
: rayitE ali rather high in price STILL but beauii-
.fui in quality. Small red plums, peaches and
:apYfcuts, perceptlbly larger than last weeks
%frtIt: and baskets of rather fOl biddng green
~arlleS, greet one on every side, while banan s.
n{HeappleS, oranges and alligator pears tempt
The lover Of tropical fruit.
= But there Is one dark blot upon all this profu-
si0ui the wholesale market is not a place
where the privileges of woman are respected ;
the buyers and sellers IN that busy spot have
TO time 10 accord TO her more than her rights.
she must AXE her turn with the men, and must
mol resent the little look of relief with which
the dealer turns from her, as she makes her
hesitabng choice, to the man who orders berries
BY the crate in less time than she gives TO one
BOX; It's all in the way of business.
parry produce is very cheap now, and this is
theIlme for The amateur to make experiments
In the manufacture OF dainlies requiring butter
AID eggs for their preparation. Choice butter
now sells for 30 cents roll and eggs for 10
cents per dozen al wholesale. Boxes OF eggs
contain thirty dozen, but almost any dealer VIII
sell half that quantity, though unless the con-
sumption of them is large il is cheaper to buy
e. them by the single dozen for 20 cents and so
avoid unpleasant surprises as we near tue end
p. Of our stock
Eggs fl large place In household economy,
as they are made available at such short notice.
IL sometimes happens that after the lunch table
has been swept clean by the healthy appetIteS
Of the younger members of the family belated
guest arrives, and what can be offered which
VIII be more acceptable than golden-brown
airesh hot cup Of tea, The whole repast the re-
suit OF not more than five minutes labor? If
there be but one guest TWO eggs will be sufll.
eient for the omeet; break them carefully.
belling yelks and whites separately. the whites
10 a stiff dry frUth and the yelks with two table
spo9nfuls Of milk all they are light. Add TO
tLe yelkS little salt and pepper and pour them
.i:rlightly. The pan for an omelet made Of TWO
eggs should be about TWO inches deep and eight
inches in diameter; il need not be new nor one
sept especially for the purpose, as some claim.
= But IL must be very clean ana well heated but
. gGt burning hot before the omeIet is put into
: IL AL being ready, put into the pan a piece OF
Gutter about as large as a walnut, and when
Thai fzzes meTrily pour In the omelet and let il
coos from three TO i've minutes where the fire
Is not TOO hot.
The plate upon which il is to be served must
be warm and the Omelet turned upon it, doub-
ling the creamy mass in the center ana serving
az once. If any scraps Of meat. fish or chicken
lave been left over, even though there may not
be more than a teaspoonful. they can be
chopped, seasoned and sprinkled on the ONE
let before it is folded. Cold asparagus or any
vegetable may be cut IN bits Of uniform size
and utilized in the same way, only previously
warming them in a little butter or cream.
For a rather more substantial emelet remove
The crust from a thick slice Of bakers bread
and allow it TO lie in milk till it has absorbed
Il. It will, drain slightly, mash it well and ado
20 the beaten yelks Of four eggs; add the beaten
Whites and the seasoning, but In this case omi
the milk.
Besides these there is the richer preparation
known as the Spanish omelet, which does MOI
require to have the eggs beaten separately
Put a spoonful OF sweet oil into the pan anC
aGI o < Glove of garlic, which must be fried
bro1a and removed. Beat the two eggs well
auQ A'dd TO them some parsley, green Chile
geppAr and a tomato chopped fine, add also
some salt, pour into the hot oil and cook, TAX,
Ing care that il does not burn.
ILis will not be the airy substance which this
palmer omelet is. but is very rich and spicy
and can be used as an entree at an unceremoni
Gus lunch or dinner.