Omaha daily bee., 1906-08-14
SOME MARKET HINTS

The peach market has jumped from one
extreme to the other. Saturday the mar
ket was flooded with peaches that had to
be disposed of at most any price and to-
day there are none to be had except those
that the grocers happen to have left over
from last week. Naturally the price is in
proportion to the supply and they are SELL
ing today at 80 cents a basket. There will
be another shipment in soon, however The
chief supply for canning will come from
Colorado next month. OF course, there will
be the home crop. but indications are that
II will be limited in quality as we'll as
quantity. ,,re-..
Lemons are almost a luxury just now.
which is unusual for this, season. The price
has advanced 81 a box and they are re-
falling at 10 cents a dozen.
Commission men and Jobbers say this
week will finish the California scapteloupes
and there will be no more until the Rocky
Ford melons come in. which will be a week
or so. '
California plums are also high, selling at
so cents a basket, and Valencia oranges are
so cents a dozen.
Oklahoma watermelons are plentiful to-
day and the best of them may be had at
80 cents, though the most of them are re-
failing at 20 cents. o.
II is worth any womans while TO make
a trip to the wholesale market occasionally.
She will have to go early II she gets the
choice, but getting there early is the only
thing and she will get things at whole
sale prices, too. The gardeners have every
thing in season and it is all fresh
Timely Recipes.
Cucumbers la Poulette-This was of pre-
pairing cucumbers Is delicious. Mix a piece
of butter the size OF an egg with table
spoonful of -four. Put it In a sauce pan
with one-third of a pint of cream. Let
the butter melt without stirring II. When
the cream boils up put In three or four
cucumbers which have been peeled seeded
and cut into quarters lengthwise. and then
cut again into inch long pieces. Boil for
ten minutes or until soft in salted water,
and drain carefully. After the cucumbers
have been added to the sauce stir them for
a minute or two after they have begun to
boil. Remove from the FIRE and stir in two
beaten yolks OF eggs and tablespoonful
Of vinegar.
Tomato Dish-select several large ripe to-
matoes and leave them in boiling water
for a few minutes. Drain, remove the
skins from them and after cutting to-
matoes into slices. add salt and pepper
and then bake for fifteen minutes in a
buttered pan. When cooked place each
slice on a rounded slice of hot toast and
pour over them all a sauce made as fol-
lows: To one quarter of a pound OF grated
cheese, add three tablespoonfuls OF milk,
salt, pepper and mustard and allow to
simmer until smooth.
Egg Plant au Gratin-Peel egg plant and
cut in slices, sprinkle with salt, set aside
for a time then dry them on a cloth.
Roll them in flour. fry In hot butter. To
two tablespoons of melted butter add three
OF flour. half spoon Of salt and a dash
Of pepper. Cook and add half cup OF
tomato puree. and one-third cup of cream.
Spread a layer of sauce on buttered grain
dish sprinkle with grated cheese-and on
this layer Of egg plant Continue the
layers, leaving the last layer sauce and
cheese. Spread over the whole cracker
crumbs and melted butter. and set In oven
to brown.
Stuffed Peppers-Cut the stem end on
the peppers and remove seeds. The pepper
shells must then be soaked in salted water
for an hour that they may not be so
strong. The filling may be made OF any
meat you have on hand. chopped fine
Take one can OF tomatoes and stew down
very rich, seasoning 10 taste with butter
sugar. sah. Mix II with the chopped meat
and ada bread crumbs. Stun pepper shells
with this filling and then bake until very
tender.