The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1907-03-29
WHAT RETAIL MARKETS
OFFER.
s. . . . q . q 90 . @W9 90 -

~1V II I" 49, n ~ " YfVN w " "
/ Early in December when Ny61 sabted
lon eggs for breakfast and am olne-
lette for luncheon. the housekeeper
tactfully said: Have some of this
very nice oatmeal and cream" and
lat luncheon time She said: "Have, q
little more macaroni and cheese and
wouldn't let you think about eggs
even. Now when perfectly fresh eggs
are to be had at ridiculously cheap
prices, you don't care If you never
see an egg, unless perchance it is
made into that most delectable Of all
tender, golden brown things, an ONE
lette
The eggs. are beaten, the dust of
flour added, and the, milk or water
linked into. The whole is turned into
the pan and at the critical moment
you undertake to turn the omelette
And then you say in much chagrined
tone: Il never can turn it when any
body is watching me-" For you might.
! have the skill Of an old-time artist in,
your fingers at turning omelettes. and
when two or three interested persons
stand about while you do it, your
wrist fails you, your fingers get stiff,
the pan moves of itself from under
the place you thought it was, the.
timber knife gets stiff, your whole
body is one angle of strained ex-
pectancy and the timber thing of air
and eggs hops over the way no good
omelette ever does. oh" says a re-a
lieyed chorus, that's just the way
mine always acts, too" and fiushedt
and Inundated You acknowledge deza
feat. 9r
But if it should act the way it does
when YOU have nobody watching and
it should appear tenderly folded golden
brown-moinent of deliciousness!
how much worth while lit all is. For
the ability TO sing great songs and
own much copper, and to endure all
things, and to have beautiful flow of
language, is as nothing compared to
ability to flop an omelette at the
proper time and in the proper way.
Spring broilers have just arrived in
heads and feet on and they are folded
up like unto a railroad folder and
placed in a fiat box. Each broiler has
la tag on it that says it is prime and
fresh killed and milk fed broiler. A
tuft of feathers, around its neck Is all
that is left Of the original tluff of
feathers that the poor thing VAS so
proud of. These young and tender
broilers are not cheap by any means,
for single pound will cost you so
cents. Spring lamb win be delayed
until Easter time,
The western fish arrives fresh to-
morrow, and salmon, halibut and cod
are among the good fish to help out a
fast
the new potatoes, although they
have been in the market for some
TIME. are not a bit cheaper, and all
though a bushel basket disappears i'm
a month or six weeks, the demand for
these niarble-like vegetables does not
keep the market man jumping.
III a touch of the outside spfingness
is introduced into the Sunday dinner
there will not be a meal
OF the week taste so good
Mfnce pies and buckwheat cakes
taste just simply grand in Jam
.uary and February but in the spring
OF the year, with the sun pouring its
mellow goodness all around, things
taste better than at any other time OF
year if they are the right things.
Salads for instance. 1t does seem just
now as if one never could get enough
salad, with it's crisp lettuce leaves and
it's dressing of thick and light may
onnaise or of oil and vinegar. The
market is such that no one need neg
lect this most important part of spring
eating.
Colorado Roman beauties blush
.prettily in the market and retail at
the cheap sounding price of 5 centsil
each. That anything with such al
name suggestive of the holy Roman
empire should retail at the absufdly
low price of half dime almost shocks
one., How the spirit OF trade and
barter is stealing away all the poetry
and glamor of the ages, when apples,
evenly colored in apple green and
blnshing pink, masquerade under the
name of Colorado Roman beautiesi
The selling of cents each is not so
very, cheap, after all, for just one
apple, no matter what its name, for
that counts UP to 81 peck. They are
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