The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-03-15
sEAsoNABLE CULINARY TOPICS
What the Market Affords to Tempt
the Appetite and to Lend Va
riety to the Daily Menu.

The market at present affords but two really
lew things, but of these shad will be very
welcome addition to the table. They are
rather high In price yet, but novelty comes
high; they run from rs to 80 cents for buck
shad to 81 to $1,25 for roe shad. The latter
will afford two choice meals for family of
ordinary size and are not SO extraYagant as
might appear at first glance The other new
article is greater novelty but will be less
| appreciated because but little known. It is
the California artichoke, or, more correctly,
the French globe artichoke grown in Califor-
I MIA: This Is one of the European delicacies
of which travellers learn to be very fond and
which is considered tidbit everywhere. This
winter is the first time it has made its ap-
pearance In the Minneapolis market, and is
only seen occasionally and in limited quanti
| ties. Then, too, its price will hinder it from
| becoming an article of common table use at
present. It is necessary to specify plainly
what you mean when You talk of artichokes,
! for there is very common coarse vegetable
of the same name. used chiefly for feeding
stock, that grows commonly here and is used
to some extent on the table, replacing tur-
nips. This Jerusalem artichoke is tuber,
! while the delicate and epicurean artichoke Is
the immature flower receptacle.
| To those who may desire to experiment with
artichokes, the way they are eaten needs an
! explanation The vegetable is boiled or
steamed until tender and, in serving, rich
butter sauce is passed with it. The head has
pointed leaves thickened at the base These
| leaves are pulled off by the stiff pointed ends
and the tender inner ends are dipped In the
sauce and eaten. After the leaves are all
pulled off there is left in the center the disk
| to which the leaves were attached. This IS
very tender and of a delicate flavor. and Is
the choicest portion. Where artichokes grow
plentifuly, sometimes these are used alone,
! to replace toast in the preparation of some
choice sayory or entree. f. ~. ......,
| Artichokes are much liked for salad In
France, although usually eaten cooked in this
| country For salad, they are simply pulled
apart and dipped piece by piece into the
dressing as they are eaten. Either a French
or mayonnaise dressing is suitable for them.
The price Of these in the market now is 70
+. cents apiece and they could not serve more
| than two.
There is an abundance of good fish in the
market; salmon steaks are 16 cents pound;
halibut. Is cents; whitehsh, 8 cents; mountain
I trout 1914; lake trout, 9 cents; pike, cents;
bullheads, cents, and pickerel, cents Thls
4 lis all fresh fish that has not been frozen.
Smells are still in the market, although the
season for them Is almost over. In shellhsh'
scallops at 60 cents quart are the only ne"
offerings. sf-.
There is the usual supply of green vegeta-
bles and citrus fruits, for which the prices
are lowering somewhat. The newest Vege-
table are asparagus at % cents a buncn ana
Bermuda onions at cents pound. Flofloa
tomatoes are in the market at 70 cents 1ol
t.fye-pound baskets. Of the other vegetables,
caulif1ower is 10 to 10 cents heao; way
beans, 25 cents a pound; Illinois cucumbers'
Is cents each; mushrooms, 30 to 40 cents a
pound leaf lettuce cents bunch; hean
lettuce, home grown, . cents; flofloa,
cents; radishes, 80 cents dozen punches;
California celery, so cents to 81 dozen
cress and parsley, 40 cents dozen; young
onions. 50 cents dozen; mint, cents
bunch.
Strawberries are quite abundant and or a
good quality. coming from Florida and Texas
they are 80 cents a quart. FLORIDA plneapples
are 50 to 40 cents apiece; grape fruit, Callfor-
MIA 20 10 cents; Florida, Il cents; pie plant
Is cents Qound. -5-
In meats there is nothing especially new
and the prices remain about the same; there
ia good poultry, chickens, turkeys ano
ducks, to be had, but at rather high prices.
Sunday Menu.
BREAKFAST.
/ Fruit.
! .%' Oatmeal, Milk.
Boiled Shad Roe. Melted Butter.
! Toast. Coffee.
Id, . DINNER.
| .sa- Clear Soup la Royal.
= Larded Fillet Mushroom Sauce.
Potato Croquetts. Peas.
~ - Asparagus Salad.
r-.- Waters.
? 49,. Strawberry Charlotte.
- Coffee.
| . SUPPER. -
| Caviar Sandwiches.
> Lobster a la Newburg. Brown Bread
| =. u .-at ..r.-. Coffee.
Lemon Jelly. ~ 49, Sponge Fingers
This menu includes some Of the novelties
? mentioned in the market list but not in such
large quantities as to make the menu an ex
travagant one. Only the roe Of the shad il
r to be used for Sunday; the remainder, either
, boiled, broiled or planked with appro
pirate sauce, will form the main dish of az