The morning call., 1894-03-31
FOR THE TABLE.

If there be anything new under the sun 1t
mas not found its place in the market yet. and
tne housekeeper makes her ronnds 10 find the
apparently Identical roaSts of beefs and veal,
mutton ana lamb which greeted her last week;
the same heaps OF puny rabbits, denuded OF the
covering with which nature provided them;
Ae"er turkeys, and chickens of all ages, chick
Gus sun by courtesy, though they may have
re cneo an age when provldenceseems TO have
overlooked them in the distribution OF feathers
-thdt age which corresponds TO the lean and
eIhNDeFd" one OF man-before they are slaugbt-
eIed and sold TO the unwaTy as chickens.
mere Is. doubtless, room in the economy of Da-
lure Ior really old fowls. but there Is no place
winch they can fill satisfactorily in the cult
nary department..
Anything more useless than an old Leghorn
cock, for instance, il would be hard to find;
hours of patient cooking fail TO subdue the
guttape cha-like flesh, darkened and tough
ened by long use OF its muscles. True me
meat may, in time, fall from The ancient SIX Ie-
ton, but 1t will be hard and havorless nor VIII
the soup be really paatable. IL VIII lack oell-
cacy and In most cases be almost rank. 30. as
small, scaly-egged fowl is not absolutely
thing of beauty nor an eminenty successful ar
tice OF diet, IL would be well 10 STEEL oneself
against its other aluremenIs ana leave it TO
meet It's fate in some more congenlal spot than
the Soup-ketGe.
In the vegetable stalls prices are still high, peas
bringing from 10 10 cents per pound. price
which tends to establish their patrIcIan char
acter and associates. Asparagus is one Of The
most attractive features in the stalls, sug-
eestng soups, entrees, salad and garnish. Ii
is very plentiful aud sells for and cents per
pound. the price depending not so much upon
quality as The location OF the purchasing place
Now that old potatoes are not what we have
right 10 expect potato to be, ana the young ger
generation stIll lacking maturity, fit for little
besides boiling and frying the Nevada potato
comes Ike godsend to us. 1t Is delicious
article and eau be baked or mashed 10 perfec-
tiOn.
A dish of perfectly prepared mashed potato
may hold up its head with any vegetable known
10 The civilized world. The potatoes must be
carefully pared aud, if large cut in Two or
three pieces for ecOnOmy's sake. both
10 save fuel and to prevent waste as
the outside must not boil away before the cen.
ter is cooked. Put the potatoes on in cold
water. sailed, and boil till thoroughly done
and meay; pour off he water, saving il
for bread if that article is made at
home. cover with clean cOtn and steam for
ten or fifteen minutes; then having heated
some milk, put a slice of sweet butter in an
eartben bowl previously warmed, and TO this
add the potatoes Que at time, mashing each
carefully; then put in salt and pepper to tast
Ueat well with an egewhsk and pour In the
warm milk gradually. beating ali the time.
Just enough milk should be used TO make the
potato smooth aud light. aud the whole should
be beaten for several minutes, letting the bowl
remain on the stove during The process; then
serve al once in hot dish.
To make croquettes, less milk and butter
should be used as they have a tendency to
make the croquettes go TO pieces in frying, an
aWfully discouragDg state Of things The
mashed potato may be made into Dear-shaped
pieces, or. Il preferred, may be rolled out (with
the hands, In bits as large round as a broom
stick and TWO or three inches long. These
should be rolled in beaten egg and then in fine
dry bread crumbs and fried like dcughnuts.
They will b done soon as they are brown
and should be served piled on a hot napkin and
Rarnished with cress or parsley.
Another elegant gulse for the potato is the
timOale, to make which add TO the mashed
potato mixture two or three eggs, beating
whites and yeks separately and adding whites
last. Butter large mold, or Individual molds
II desired, ana line with fine bread crumbs; put
the potato IN, sci tie mold In hos water and
bake fifteen minutes in well-heated oven.
Turn out upon a hot plate aid serve at once.