New-York tribune., 1902-02-23
LENT FINDS SLIM MARKETS.
FISH AND EGGS REACH THE HIGH
WATER MARK - DELICIOUS SOUPS
AND DESSERTS FOR THE SEASON.

NO sooner was Lent fairly ushered in and the
faithful were prepared to make their chief diet Of
hsh and eggs than the prices of these commodities
scared to the high water mark at which they had
been aiming all winter.
AS result of the storm of last week the mar
kets were more less depleted in all products
ana while no doubt every variety of fruit and
vegetable found during the year may be obtained
at some price the bulk of many sorts is small and
only the shopper with a bursting purse can in
ouige in large assortment
Esgs during the week reached IS cents dozen
anu threatened even greater strides if the bad
'"'Her continued Naturally all fish were af-
lected by the storm The small supply of sbad in
the markets is selling from 65 cents to 10 cents
Ior the male, and 81 80 to s. for the roe sbad
4ieie are 1ew Southern bass at 20 cents a
Pouhd' ana a small quantity of sheepshead at the
same price Green Maine smelts make an inconsid-
cradle showing al 25 cents a pound; Spanish mack
e'el at 70 cents a pound, and perch at IS cents
pound Fresh cod are IS cents Mound Scal-
iops are so scarce that they have risen from so
CeiIts 10 81 pound, and Holsters 25 cents a pound
Under favorable weather conditions bluensh
would nave made their appearance by this time
but none have been seen yet Native weakasb
ana small pan varieties due in the course of a
week two.
lhere are many excellent soups for Lent made
OF vegetables, without meat or stock as we'll As
of oysters. Holsters and CLANS Spinacb is sold an
'he winter In city markets being grown in deem
colu Irames when the earth is covered with frost
ana snow. Asparagus is brought to New-YorI1
markets from the South early as the middle of
feoruary. Celery Is in market all the winter
All these vegetables make excellent cream soups
a good sized bunch of asparagus will make
soup and will also be sufficient to serve as
vegetable In small family the water in which
the vegetable is boiled be used for the SCUM
"A Few of the tips just enough to give the color
strength and flavor should be saved for the soup
puree Of spinach calls for a scant half peck of
spinach, pint Of water a pint OF milk cupf,lI
OF cream. three tablespoonfuls of butter a tea.
spoonful OF sugar, salt and pepper After the
spinach has been well washed. put II in a sauce
pan without water, covering 1T closely. There will
De water enough clingng 20 it after ii is washed
and drained to cook it, II the kettle is covered
when 1t has cooked ten minutes add the butter
ana let 1t cook ten minutes longer. Chop it fine
and pound II to a paste. Add slowly a pint of
oo'hnS water and pint of milk then add sugar
saIt and pepper and after cooking the mixture ten
minutes more rub It through a PURGE sieve An
ordinary -four sieve will do Return the soup to
bright kettle and when 1t Is boiling hot add cup
fuI OF cream beaten little make froth
on the soup. Serve poached egg with each plate
Of soup or six little squares Of brown toast
cream of celery soup is easily made. Put a head
or celery, cut in inch pieces. into pint boiling
water and let II boil half hour. Slice half Il
small onion with the celery, and when they are
tender press the whole with the water il is cooked
in. through puree sieve. Add pint of milk and
blade OF mace. Let 1t boil again after adding
tablespoonful Of -four with little cold milk
When it has boiled ten minutes add a tablespoon
ful OF butter and sieve 1t with squares OF brown
The best cream OF asparagus soup Is made of the
"ater in which is boiled a bunch of asparagus
away. Take out the tender asparagus when II Is
done and continue boiling the tough ends until
sieve. There should be about a pint of this LIQUID
Add pint OF milk. Thicker the mixture with