Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1906-08-21
SOME MARKET HINTS

These are the days when the housekeeper
IL put 20 her wits end 20 supply the light
and tempting variety that alone win appeal
to the tagging appetite. Fortunately there
lie generous variety % fruit, but unless
woman goes TO market herself she is more
than likely to miss half of this and drop
into the use Of only a few. And then, going
TO market personally. has other advantages.
Il is no secret that different grocers ask
different prices for things, and while much
allowance IL TO be made for quality, the
housekeeper misses nothing by keeping in
formed. Nothing could be more inoppor-
tune than the advance In the lemon market
just now. and not few dealers have taken
advantage of IT. Some OF them asked IS
and 90 cents a dozen. but 50 cents is a fair
price for the very best and a very good
quality are being sold for 20 cents and the
smaller ones for 80 cents a dozen. The pre-
dicton that the wild goose piums would
not be abundant seems likely to prove true
There were very few In market this morn
Ing and some of the most reliable grocers
say they are not counting on more than ten
days more for these home grown plums
There are lots of California plums to be
had and they sell at Is and 80 cents a
basket Home grown grapes are also pler-
tiful and sell at 2b and 80 cents a six-pound
basket. Home grown canteloupes are TO be
had for s. 10 and 12ik cents each. Water
melons sell from 20 to IS cents each and
peaches at 20, IS and 30 cents. The most
of these are of second grade, however. APP
pies for cooking are Is cents a peck, and
corn sells for ). 10 and Is cents a dozen ears.
The best eggs were 10 and 20 cents dozen
this morning and the best creamery butter
Q
butter sold at q cents and good country
butter at the same price
81. Some Warm weather Recipes.
Dreamed Observation-Disclosures and cut
four sweetbreads into dice Make a smooth
cream sauce Of two tabIespoonfuls each
Of butter and -four and one pint OF cream.
Cook together and stir until thick and
creamy. Then add the sweetbreads and
cook. stirring steadily until very hot. Sea-
son with salt, pepper and a teaspoonful Of
minced parsley.
Rice Soufne.-To one cupful OF cold boiled
rice add q cupful of warm milk, one
tablespoonful Of melted butter, one teas
poonful salt and a dash of pepper, mix
we'll and add three well-beaten eggs. Heat
a tablespoonful Of butter in frying pan,
and, when hot, pour In the mixture and
set the pan In a hot oven. When It is thor
oughly cooked. fold It double turn out
on hot DISH and serve at once.
Tomato Jelly Salad.-Put two slices of
onion, two cloves four peppercorns. a bit
of bay leaf and level teaspoonfui of
salt. with one can Of tomatoes. and sim
mer fifteen minutes Strain that the seas
onings and tomato seeds may be removed.
Heat again and add a rounding table
spoonful of gelatine. soaked In a quarter OF
- To-, a..
remove from the fire and pour into small
molds; chill, and when firm turn out on
small plates and garnish with watercress
Just when ready to serve, put a spoonful
of mayonnaise on each mold.
An Egg Soufie-Add tiny pinch Of
soda, to cup Of scalded milk Beat the
yoiks Of six eggs until light and creamy.
and the whites until stiff enough to stand
alone. Add one-half teaspoonful OF salt.
dash Of pepper. and one rounded table,
spoonful of butter to the milk and stir 1t
into the yolks; then beat in the whites
very quickly. Pour into a deep, buttered
pudding dish and bake in a moderate oven
for ten minutes. Serve Immediately in
the bake dish. ~ '
scalloped omelet-soak q" three table,
spoonfuls OF breadcrutnbs in a ,cupful OF
mink for two hours. Beat SIX eggs. whites
and yolks separately until very light
| Into the yolks stir the bread-crumbs, and
season the mixture with salt and pepper.
Last Of all, stir in with a few light strokes
| the stiffened whites. Butter deep pud-
ding dish. pour the mixture into this, set It
on the lower grating OF a quick oven, and
bake until light and brown. Sift brown
crumbs over the top and serve the omelet
as soon an 1t is removed from the oven.