Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-04-01

buy her food supply should always ask
herself two questlon-"what foods are in
season and where may they be best OBJ
talned at the lowest prices?"
Refrigeration and transportation facil-
tiles have reached such a nigh stage Of
development that it is practically possi-
bic to have everything edible at any sea-
son of the year II one has the means to
pay for it and but knows where to get 1t.
But the average woman is looking for
wholesome, seasonable food at reasonable
cost, and if she keeps her eyes open and
follows the market quotations she can
not miss getting It.
The early spring season is unfortunate
ly, between season." wnen winter
vegetables and fruits are apt to be a
little tired" Spring products, on the
other hand. are forced and likely to be
deficient in flavor though they seem to
excel in beauty and luscousness.
Oddly enough, however, In these vernal
days of lasstude, when the system de-
mands q change from the heavier foods
to those less heating ones which are rich
in acids, oranges, grapefruit. lemons.
apples and bananas have never been
cheaper. Nutritious and easily digested.
they should be used in abundance while
the season lasts. for after a while they
will be supplanted by berries and peaches
FRUITS
Oranges, which can be prepared In so
many tempting ways for breakfast and
as a dessert, can be bought from 25 cents
to so cents a dozen, fancy. Lemons at
from 10 cents to Is cents.
The tonic and liver stimulating prop
critics of lemons are known to all, making
them an invaluable fruit at this season.
Grapefruit, luscious big ones, are in
market Mt cents apiece. Extra fancy
ones may be had from rs cents to 81 a
dozen. Tangerines are selling at 30 cents
to 80 cents dozen. A few blood oranges
remain, but are not so nice.
Bananas. both yellow and red, are plen-
tIful and cheap. When baked. they are
moro digestible and can be eaten by many
who could not eat them raw. They rank
very high in food value. Yellow ones can
be bought from IL cents to 20 cents a
dozen, and the red, fancy ones at so cents
a dozen.
Apples still are seen in abundance. A
good supply of cold storage ones are still
in the market. Eastern apples are very
good at 20 cents a half peck. The fancy
Western fruit sells from % cents to 40
cents a dozen.
Fancy figs sell now at % cents to 30
cents per box, the medicinal virtue of
which Is known to all. Dates retail at a
reasonable figure; cocoanuts at 10 cents,
and white grapes at 20 cents a pound.
Until berries arrive at reasonable, sea-
sonabe prices we must not scorn to
make use of dried fruits, which, when
combined with cereals, are very nutri-
tious. They may be prepared and served
very temptingly when made into pastries
puddings, etc.
we must not forget the canned fruits
and preserves, OF which the housewife.
we take for granted, has a good supply
remaining in her pantry.
These served with cereals, or made
into tempting desserts, are wonderful
help until berries arrive in the markets.
VEGETABLES
Among the vegetables which are best
adapted to this seasons use are spinach
rich in iron and splendid tonic, at %
cents half peck; old potatoes, at 30
cents per basket of 80 pounds. Sweet
potatoes still may be had, but one must
be careful in buying, as they are not so
choice now.
There is special potato selling in the
market called "Cape May Red Skin" 1t
Is one of the best favored and most
mealy potatoes grown. 1t Is rare, and
comes from South Jersey. They are
about as reasonable as the white potato.
Sculions may be purchased at three
punches for cents. Dandelions. the hot
house product, are in the market at 10
cents a quart. The wild dandelion does
not appear until later.
French endive is very good at 35c a
pound. Celery and cabbage still continue
good, the former at from 20c to 2Oc
a bunch and the latter, old, at DC to lOc,
new from the South
A few old red beets yet remain, but
they are more or less shriveled and
tough. New ones from the South are in
at &c to Sc a bunch.
Carrots are obtainable at 10c a quarter
peck for the old ones and new from 100
to 15c per bunch. Onions are 15c quar-
ter peck
From the South we have string beans
and eggplant. Caulihower is selling
from 15c to 25c. and asparagus, S5e to
Soc bunch. Pc fishes, at DC a bunch, are
nice and fresh. Rhubarb is also in the
market at 10c for the large stalk. Mush-
rooms sell from S5c TO 4oc pound, arti-
chokes for 25c,
For those with unlimited means. and
who always want the out-of-season prod
ucts. lima beans may be had at 75c half
peck.
MEATS
In meats. mutton chops sell for 25c.
leg of mutton at 22c. Lamb chops, French
ribbed, at Csc to 35c Loin at Pc, Spring
lamb, four 10 five weeks old, $3.50 to s.
for hind quarter and $3.50 to 50 for fore
quarter. Leg OF mutton at 22c pound.
Small lambs, six to 10 months old 25c
to $50 pound for chops and hindquarter
22c.
In beef. round steak. 22c to 25c; rump.
22c TO 2ic; slrloin, 25c to soc; porterhouse.
2Sc to S5c; rib roast, 23c to 25c, best
Pork is still In season. Veal is always
delicious. but not as nutritious as some
of the other meats. Calves liver. bacon,
hearts. kidney, tongue. sweetbreads, etc,
are all delectable and not exorbitant in
price.
POULTRY
Young chickens are in good condition
but rather high; roasting chickens sell
from Is TO 80 cents a pound; stewing
chickens from p TO 2s cents; spring duck
at so cents a pound and old ducks at 25
TO % cents.
Squads are also In season. Broilers are
shown at from As 10 IS cents per pound
They are growing scarce, however. Tur-
keys may be got anywhere from 80 to IS
cents per pound. A lower grade, fresh
but thin. are from 22 20 25 cents per
pound Capons sell from 2s to % cents
per pound.