Omaha daily bee., 1906-09-25
sSuI HlarII aInIs

There were loads of peaches on the mar.
ket Monday morning, but Notwithstanding
their abundance they cost more than they
did at the close last week. Nothing finer
has been IN this year for canning pur-
posses than the Albertas from Colorado
and Utah that are selling at si.i0 a crate.
Pears are still up at $3.50 and 81. IS q box.
The finest kind of blue plums for putting
up sold Monday morning at $40 crate or
30 cents a basket. Grapes have, dropped
again and are plentiful at 10 and Is cents
basket. Ripe tomatoes cost more than
they did few days ago. the best selling
at 40 cents a market basket.
There are still few home grown water
melons in market that sell from Is to 30
cents. according to size and quality. Rhu-
barb of fairly good quality sells two
punches for cents. Small cucumber
pickles are not abundant by any means and
sell for 81 a market basket. The Midgets,
when they are to be had. cost s15o a mar
ket basket.
Green corn, selected, sells for Is cents
dozen ears and nice rsdishes are still
to be had at cents a bunch. Eggs are
still at q cents a dozen and package
creamery butter costs Is and 30 cents a
pound.
The dearth In fruit cans and mason Jars
that necessitated some house wives letting
fruit go by recently, has been relieved and
the price has dropped accordingly. Pint
mason Jars sell now for so cents, quarts,
60 cents and half gallon Jars 80 cents a
dozen. The tin quart cans have not
dropped back entirely and sell for IS cents
a dozen instead of Ss cents. the cost before
the scarcity.
Timely Recipes.
roa
large egg plant, drop into boiling sailed
water. boil for ten minutes. drain and set
aside until cold; cut into halves and from
each scoop out the center leaving the
wallis little less than an inch thick. Chop
the pulp fine and add to 1t one large green
pepper, seeded. chopped fine and cooked
for Ave minutes in one tablespoonful OF
butter one medium-sized onion, grated;
one cupful of drained tomato pulp, one
heaping cupful OF dried bread crumbs and
one-half of n cupful of chopped cold
chicken. Season we'll with salt; refill each
half with the mixture, heaping It over the
top. Sprinkle with a tablespoonful OF
melted butter; place on a fiat pan and
bake in quick oven until tender. Serve
on a platter and send with It a bowl OF
tomato sauce.
Fsrcied Cucumbers-Pare short, thick Gu
cumbers: cut OF the top from each and
scoop out the seeds in such fashion as to
make a boat; drop into boiling. sailed
water; boil for ten minutes. then drain.
For six cucumbers peel two medium-sized
onions. pare and core three sour apples and
slice all quite thin. Fry in two tablespoon
fuls. of butter until tender. but scarcely
coiored add one teaspoonful of salt, one
quarter of a 6teasponful OF currie powder,
one Tablespoonful of -four, one-quarter OF
a cuptur OF fine bread crumbs and one
half of a. .eupful of milk. Stir and cook for
hve'Tninutes; set aside until cold. Fill the
cucumbers, roll them in flour, dip In beaten
egg, roll in bread crumbs. arrange on a
CREASED pan and bake for ten minutes in
a hot oven. Serve with tomato sauce
poured around them.
Cucumbers and Onion Ragout-For six
people thinly slice, two large or three small
onions; heat. two tablespoonfuls of drip
pings or butter in a frying pan. put In the
onions and. cook slowly, until they begin to
color, ,4then draw to one side of the pan;
add four cucumbers which have been
pared. cut in long. thick slices, dried and
dipped In fours Brown them rapidly and
draw to- one side: dredge In sufiicient -four
to absorb the fat, then gradually add boil
ing water to make a sauce--about one cup,
tui ana DAHL Soipr Win rev drops OF
kitchen boquet. season with salt. pepper,
a spoonful OF tomato catsup and a little
walnut catsup. then cover and stew slowly
for twenty minutes. Serve on toast. !
Turnip Croquettes-With a roast of lamb
try turnip croquettes. Boil and mash
white turnips. pressing as dry as possible.
Season highly and for a pint add one
scant .teaspoonful OF onion juice, one tea
spoonful of butter. one tablespoonful of
chopped parsley and one beaten egg. Stir
over the ore until the mixture draws away
from the sides of the sauce pan; when cool
enough to handle form into croquettes. egg,
crumb and fry.