The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-04-04
Woman sWorId
A It'd BIT FOR EPICUREs

A It'd BIT FOR EPICURES
A Popular Shop window Filled With !
Dianond-black Maryland Terra
pin.
Although novelties in the meat and fish
market are neither numerous nor plentiful in
supply, one caterer to the public taste for
novelties has for tomorrow g limited supply
Of the most noted and distinctive American
deicacy, diamond-back terrapin from Mary
land. These will sell at dollar apiece, and,
although they will make rather an expensive
DISH the price is only about one-third of
what terrapin bring in the eastern markets.
| The fresh fish market offers halibut at Is
cents; lake trout, 1915 cents: pike. cents;
smelts, 121s cents: frogs legs, 10 cents a
dozen; and crabs, % cents apiece. There has
| been a stiff advance in the price of all meats,
whcih will cause a sigh from the careful
housekeeDer. and she will apply her wits to
the work of making little meat go a long
way Chickens Is. cents pound, and
brolers IS cents while srring ducks sell for
| Is cents a pound The marketer who must
have milk lamb would do well to go to mar
ket early, for there will be only limited
supply. This will sell at $1."6 for a fore
quarter and $1.75 for g. hndquarter which,
when one considers the amount Of bone. is
/ very expensive eating. dOOu Kali laUlD Is 10
cents a pound.
! There Is nothing especially new in fresh
vegetables and fruits, but they are coming
down somewhat in price and improving in
quality. Mushrooms alone have gone up,
being now 90 cents pound. The list'ncludes
Strawberries, 30 cents a quart; pineapples, 30
| cents apiece; string and wax BEANS % cents
a pound; peas, 20 cents quart; summer
| squash, and cents; asparagus, 20 cents;
| arIjphokaS 90 cents,
cucumbers 20 cents: celery. cents; cabbage,
| 4 cents "a pound; carrots satisfy, radishes,
lettuce, mint, parsley and young onions.
| The Sunday Menu.
BREAKFAST
Oranges Wheat Porridgs.
Breakfast Pufs
Broiled Whitefsh. Watercress.
Coffee.
DINNER
Bean Soup.
Roast Veal Mashed Potatoes.
Stewed Tomatoes.
Cheese Puffs. Bread and Butter.
Lemon Pie.
SUPPER e..
Egg Croquettes, with Lettuce.
| Raised Biscuit.
Rhubarb Sauce. Tea Cakes
Tea.
Spring Recipes.
| All health authorities unite in saying that
| Americans eat too much meat. This verdict
| has produced some effect for among stu
dents of food values there has been
| marked change in the dietary within ten
years. A physician writing upon the effect
| of diet health lays down as safe rule
| the eating OF hot meat but once day, at
| another meal cold warmed up meat. fish
or eggs may be eaten, but at one of the three
| meals he advises the entire exclusion OF ami
NAL foods except milk.
! valuable aid in dispensing with heavy
| neat course at dinner or with any at lunch
con is well made vegetable soup. These are
| nourishing, palatable, and wholesome. Below
are given several recipes for soups Of this
| kind that are especially suitable at this sea-
son of the year:
| Bean Soup-Parboil one pint Of beans;
| drain, add fresh water, cook until tender,
| season to taste with salt and pepper, then
| add sprnkiing Of sugar and a large lump
of butter. Cook little longer, skim out
/ half the beans, add to the broth and the
| remaining half in the kettle one teacupful OF
rich milk, let boil up, and serve with slices
of lemon
PURGE Of Fotatoes-Boil and mash in two
I quarts OF water four large potatoes, orc
| small onion, two stalks Of celery and a spris
| Of parsley. When done pass through a fine
| sieve. Return to the fire. and season with
! salt, pepper and two large tablespoonful or
| butter rubbed into one dessertspoonful OF
| flour. Boil up once, pour into 4 tureen, add
! one cupful OF whipped cream, stir lightly,
| and serve Ut once.
| Tomato Soup-To one quart OF tom atoes add
one pint of cold water Brown one large
| orion cut fine in one tablespoonful OF but
ter, stir in one tablespoonful Of -four, add
the whole to the tomatoes, also one table,
spoonful OF sugar. and salt ana pepper TO
taste. Boil for thirty minutes, color with
caramel strain, and serve with small squares
of bread fried in hot butter.
Cresm of Tomato Soup-To one quart Of
tomatoes adj one quart of water; stew until
soft, strain, add one half teaspoonful Of soda,
allow to effervesce. then add to 1t one quart
of boiling milk; season with salt, pepper,
butter, add little rolled cracker and serve.
Cream of Onion Soup-Peel and slice thin
one dozen small white onions then fry to a
light brown in tablespoonful Of butter;
add one pint Of rich milk, quart Of boil
ing water, TWO saltspoonsful Of salt, the same
of white pepper. half teaspoonful of
4 sugar and a pinch Of mace. Cook gently
fer half an hour, strain, add one cupful OF
! cream and three hard boiled eggs minced,
& and serve at once.
Cream of Celery soup-Boll one small cup
full of rice in three pints of milk until soft
4 enough to pass through sieve. Crate the
white part of two large heads Of celery, and
4 add to the rice milk after straining; season
4 with salt, pepper and plenty Of butter, and
! boil until the celery is tender
: Cream of Corn Soup-To each quart OF
I corn, cut from the cob or canned add three
pints of water. Boil until soft. then add
two tablespoonfuls Of butter that have beer
we'll mixed with tablespoonful Of -four
Boil fifteen minutes, and Just before serving
q stir in one cupful Of whipped cream
= This is the shad season and the easiest anc
most delicious way of cooking it is to plank
. | it, which is done follows: Split the shad
| and tack it skin side down to an oak plank
D an inch thick; sprinkle with salt and pepper
4 brush with butter-the plank, too, before
, the shad is put on-put under the gas
< broiler, and let cook golden brown; spread
n | wit huttar garnish with lemon and Darsley