New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-04-12

ATTRACTIONS OF THE MARKET.

There is no time of the year when the market Is
more attractive than early spring when the new
vegeta bes of the season begin 10 appear In quant
ties from the South. oysters are usually better In
April than any other month In the year though
according custom, the season ends with this
month Hudson River shad are now abundant, ana
have begun to be cheap. Veal is abundant ali over
the country and butchers more willing to serve
customers with choice cuts like the fricandeau
than at any other season. An attractive Easter
BIZ, Of fare includes:
Bluepo,nt oysters.
Cream Of asparagus n,,..
North River shad broied
Rosst ham
Spinach with eggs
Mayonnaise Of tomatoes
Batter pudding; strawberry sauce
Cream Of asparagus soup is one Of the delicious
SOUPS Of spring Purchase half bunch of the
small green stalks. The bleached asparagus does
not make a nice colored soup Cut the tips of the
asparagus and set them aside. Cut the remainder
OF the stalks into short lengths Melt two table
spoonfuls of butter in spider ado Two even table
spoonfus of flour and when the mixture Is loany
a quart Of white broth Add the asparagus stalks
with half "A small white onion. fried In butter anG
a hav lear and stalk Of soup celery. Let the soup
simmer half an hour strain 1t througn a pure
go through. Return It to the fire Add a cup o.
cream and one of milk. and e, tho soup poii Yen
minutes shaud be- add few drops Of spinach
green Add also the tips OF the asparagus. Which
should have been cooked FOR twenty minutes III
boiling water. :, -, - - ..,,,
after The strained soup has boiled and just h~fore
il is served. In that case the milk and cream
should be boiling hot when added lnch squares OF
toast are also a delicate garnsh for this soup.
ROAST HAM.
poas, ham is the accepted dish OF Easter 1t
dates back 10 the time when pork was eaten OH
,h,s dan, IN derlsion of the Jews. Select nice
sugar-curcd ham weighing about seven pounds
CO., II i'm cold water for twenty -four hours If ii
Is an American ham. 4 Westphalia or foreign ham
reou,rcs at leas, forty-eignt hours Soaking ana
:, H. water should be changed twice while II is
th' ,r"no Tho ham thoroughly after soaking
and scrub II With SIN Ilttie DIush htW ~ 'ir
nirposc before and after IL "a soaked: Iut u
nvar i'm cold wafer. Bring Il slowly to the boiling
noin, ] et II boil slowly four hours Remove the
kin now and Trim IL into good shape Iash II
little and sprinkle granuated sus" oyer II; i'ei
brown on all sides. Some cooks make stiff paste
Of -four and water and wrap L around the nam
in mis- cover for five hours. The paste is then re-
moved and the ham Is drcdgcd lightly with sugar
and bread crumbs and roasted for another hour II
II Is cooked
DELICIOUS DESSERT.
- English batter pudding IL a most delicious
enorgclite dessert composed largely OF eggs. whlch
are always 80 abundant ana OF such uncxceptionai
ou,Yfv n, Easter II requires rich frui; sauce
go il never delightful or 40 attractive as when
served perfect golden form IN q crimson sauce
Beat the yolks OF nine eggs with twelve large
snoonfuls Of sifted pastry flour. and half tea
sppoonfi Of salt Add gradually quart Of fresh
mix and finally the whites OF nine eggs beaten 10
a stiff froth. Butter "A pudding mould thoroughly
IL, Tho nnoud which should be large enough 10 eive
neniy OF room for II to swell Cover the moold and