The morning call., 1894-09-08
FOR THE TABLE.

SOoeSS illie 10 attract the multitude, but there
is certain charm perhaps TO the memory in
the low houses whose wide-covered verandas
suggest more tropical climate Than that with
Whlch we are usually blessed. Here are the
queer Mexican stores, redolent with cheese and
garlic and red chiis, where dark-eyed olive
cheeked children play or older grown take their
place behind the counter aud dispense hot
tamales, Mexican sugar and other comesiibles
Wth.an inlmitable grace, chatting the whit in
sweet broken English OF the early DAYS of san
Francisco.
In these stores are found the great bales OF
corn hnsks used for making tamales sides of
3eyked yenison, garlands of chill peppers and
the pottery which ranges from the earthen
dish for frijOles and the QUANTITY decorated
mugs marked "Clarita" or .LolItap 10 the
great water coolers. The mugs, being made of
the dust OF the earih mpart its flavor to their
contents, which is not always a thing to be de-
sireq, out thry make very pretty receptacles
Tor hasturtiums or marigods. TO which they
seem naturally to belong. Here. too. are sacks
pt~ueans and golden yellow corn, besides
strings OF very peculiarly Spanish sausage,
which is not made Of minced meat. as is the
usual sausage, but of quite large pieces so
powerfully seasoned with garlic and pepper
that one section will abundantly flavor large
dish OF beans, with which it is frequently
cooked
The dried corn is for the tortilIa. It is pre-.
rolling on the stone "metate" until it becomes
paste. 1t is still the business of some Mexican
women TO prepare this corn. and it leaves their
hands moist. unsated grayish- white mass
which is ready to be beaten into fiat cakes and
fried In hot lard. This is the tortilla. thin,
pale sort Of griddle-cake. which, without ac-
e6mpanying favors, is about as agreeable TO
The average American palate as would be
g. section Of wallpaper literally pasted But
there is sauce which transforms these disks
OF inspdty into enchilad0s aud lifts them
above criticism. Cheese, olives. chill peppers,
raisins, sweet OIL garlic or grated onion, vinegar
a.. and hard-bolled eggs are the elements which
compose this sauce. The chs are stepped,
covered, for an hour or two, then drained, each
pepper slit and the stems and seeds removed
this part done with great care, as they burn
and blister like Goals Of fre-then chopped and
pressed through a colander, or where the
metste is used the outer part Of the pepper is
scraped OF and rolled, and TO the pulp an equal
quantity OF sweet oil is added, also vinegar and
. salt TO taste.
Put Into a frying-pan two Iablespoonfuls OF
3 laUd-aud Spanish lard is not quite like ours 1t
is darker and appears to have an admixture of
beef suet or OF marrow-and when it is boiling
hot add the chilis, Glove OF garlic or an onion
chopped nne, some grated cheese few olives
and Talsins, about two of each to each enchi-
ladO, and some finely chopped hard-bOed
eggs. When the tortilla is fried spread it with
some OF this sauce, roll it and pour more OF the
sauce over the top and serve hot. The chances
are that the verdict reached will be that enchi-
lados are cheap at 81 90 dozen.
The paste OF which the torIa Is made is
used also for the tamale, but for this article
there must be incorporated into It, with much
laboriOus kneading. almost It's own weight in
lard and a little salt. working it till bit
dropped in boiling water will rise at once to the
surface. Almost the same sauce is used for
tamaes as for enchilados, except that to 1t are
added bits Of fried meat or chicken; successive
layers Of cOrn-husks are spread with the paste,
perhaps three In all, and on the top layer the
stewed meat is placed, with more meat and
plenty Of The sauce. This Is rolled firmly and
tied at both ends and In the middle with strips
Of the husk, which must have been carefully
washed aud softened In warm water to make
them plabe enough to use The tamales must
be dropped Into boiling water. well sailed, and
cooked for at least four hours
The Mexican macarOnI, or tallerini, is very
rice. 1t is both yellow and white, and comes in
long ribbOn-like rolls OF different widths. The
water Ia which 1t is cooked should be boiling
and sal ed, and, the tallerini cooked, boil for
half'an hour then drain and stew it in a sauce
ade by adding grated onion or a Glove OF
garlic, few mushrooms and cup OF gravy to
aTicb, highly seasoned tomato sauce.
The Spanish use garlic so much tnat a word
may be allowed as 10 its preparation. A cook
celebrated for his salads admitted that they
owed their excellence partly TO the fact that he
drew through the dressing, just before sending
=: il TO the table, bit Of toast which had been
fried in sweet oil, in company with a Glove of
=: garlic Others bake the article In hot ashes,
:. then remove the outer portion and mash the
soft interior, using it in that way TO flavor
soups. stews, etc.
:: Family Retail Market.
-. Some changes in the price of Coal appear.
Batter is dearer. SO is Cheese. Eggs remain
bAn kinds Of Meats. Fish and Poultry are in lib
era supply at about last weeks prices
. Changes I'M the prices for Fruits and Vegetables
azeinsgnihcanJ though Berries are dearer.
: Salmon Is out OF season for thirty DAYS
p: Following Is IHE CALLS regular weekly retail
price list;
:-f coAL-PER TON
Cahnsl......lO 5O@Il 90 Scotch. ..... 55001O 90
DiamSnd... 8 509 - seattle...:; @ so
vli9Ilg5S9;;. fIlI5S4os 959g 9sS@ Coos Bay 7OoS 90
!: DAIRY PRODUCE, ETC
BE5fT fancy sOass 66nSsse Swiss 25s$3
do. choice -G945 Ranch Eggs. Sdz. .3O035
: QEainary d.. 40042 Eastern Eggs. 22925
:: Cheese, Cal: -@lZ11 Honey, COMB, y u -i9I5
:; Cheese, Eastern. 1920 do. extracted. lO9l2
!: -, -. -. AEATs-PER POUND
Bacon :.-...,.l 5@ls Pork, fresh ......lO@12
:: Beet, choice 12Gl5 Pork. salt. l2@l6
:do, good:..--...- S0 lOl PORK Chops.....,. lOal2
.Cerned Beef...... s@lOI Round Steal. 80. salO
Ham, Cal: l59l7 Siroin Steak. .l21R0i5
=: dc. Eastern. 92Oi Porterhouse do. l7a20
I.ara: ..I0915 Smoked eef....-C9l5
eLt vtN CdusascS-.- -4SU
4aEID-. Sgl2i Veal. .lUGl2
POULTRY AND GAME.
RFSiItF; each 5S 3S@ e 20 TBuTsey n 2o 92
-houng Koost- Geese, EACH. L 0UGl 20
=: ers, each ....759 80 Pigeons, pr. 4O@ so
QId koosters, Rabbits 2 pair 25@ so
eaeh..G...,.. COG rs Hare each. 200 -
:: FRUITS AND NUTS.
: Apples. 2 n. .-.... 40 6fNeetarines, p n. so
Alm6nds-iT %. .2O925 Oranges. 2 doz. "a
: Bansnas ? doz... 1920 Peaches. p 1b..... 4l9
Bfackberrles = Pears, = D......., %
: drawer Z5(135 Plumst Z d.. "a
Can ia oupes, each. 5G l5 RastDs, p u ... SOILS
=. GQcoanuts. each. .l0012, Strawberries, .
.:Crabapples. b.. 5G - drawer. 25G5O
:-Ergs;R n......... so D Raspoerries. 2
Grapes 2 H.. -. 49 6 drawer. 3064O
Huckleberries. I'D SC9l0l WalnutS, 2 fb.....l5G20
Lenous. p doz .35050l Watermelons, ca l0&2O
Lines 2 doz...... -G25l
-: :. VEGETABLES
:: Asparagus 2 1D... s@l6 Lettuce, doz.. ..1592O
:: ATIchokes p dz. .l5g2O Onions. z ib..-.-. "a
Beets = dog z.....l5a2Ol Okra, green, 2 10. lO0l2
: Beansyfyhfte 2 10 "a 5iPeppers. dry, q 10 -a25
. o.co!ored. z 10. ga 5lPepper. green's p 10 5@
:. DE Lima dry = u 60 6 lParsnps = doz. .l592O
=. DO: Lima, green @ Potatoes 2 H.. "a
:1s6bages; eacn....-9 81 DO sweet p n. S@
CaulifRowers each s1IO RHdishes. 9dzbchsl 5000
: Celery p banch. 5d SiSage 2 n. .Z5@35
: CGcujribrs, adj log String Beans, p 70 4@
CFess, 59uozbunchs1501 - Smer squash, z N so 4
.kgg:Blant. . 10. a Marft Squash, D-ig
Garlic, = fb....... GA SThyme. r D....25@4o
Green PEAS = n 4G 8 Turnips. z doz.... 15G20
Greer Corn 2 d6zI1 625 tomatoes, q d.. otg
: >LertLls, ? H.. s@lOl
:: EIsH-PER POUND.
Par