The Bridgeport times and evening farmer., 1918-09-25
BRIDGEPORT MARKET
 REPORT

Abundant - Grapes, peppers, sweet Corn, Apples, Onions, Sweet Pota- toes.
 Normal-Tomatoes, pluns, cabbage cantaloupes, potatoes.
 Scarce-Peaches, pears, lima beans, string beans. beets, squash.
 Help Use the Green Tomato Crop
 After the hearty cooperation given by Bridgeport consumers in saving the abundant crop of ripe tomatoes this season, the local city marketing agent of the Bureau of Markets feels that he may again call upon the housewives to lend their assistance iii saving the green crop now on the vines. There are many delicious ways in which this green vegetable may be prepared and receipts will be pub lished from time to time during the season. These receipts are tried and proven and have been furnished by the Office of Home Economics of the Department of Agriculture.
 Green tomatoe Pie is one of the most delicious dishes which can be prepared and the following receipt can not help but give satisfaction if carefully followed out.
 Green Tomato Poe.
 Cold Mince Pie. Cover an invert ed pie plate with pie crust made ac- cording to any preferred receipt (using substitute f1ours) and bake in a moderately hot oven about IS min utes or until crisp and slightly brown ed. The crust may then be loosened and placed on plate. Fill this crust Slice any desired quantity of green tomatoes, sprinkle them well with salt, and put them into a cloth bag and allow to drip all night. In the morning without rinsing them, cook the tomatoes with an equal weight of sugar and syrup (half sugar, half sy- rup) until they are well done. To five pounds of the mixture of of su- gar and tomatoes, add 34 cup of vim egar, 2 pounds of stoned raisins with cloves, cinnamon, mace, and other spices to suit the taste. Then cook again for short time (1-2 hour will do) and store in jars. Two pounds of tomatoes should make 1 1-2 pints of mince meat or more than enough for one pie.
 A recipe for OId-fashioned Green Tomato Pie will be given in the re- port tomorrow morning. Consumers should ask retailers to secure a sup ply of green tomatoes for them and help save this perishable crop. The following table gives the prices paid by retailers on practically all of | the perishable fruits and vegetables offered in the Bridgeport Markets. Apples, 50c-$1.50 basket, Aloe at l $4.50-1O.OO barrel, 5-12c at; local, s1- 1 2.25 basket 7Sc ct.
 Bananas-South America, $5-3.5O nine hands, 25-30c dozen. Beans-green, 1.75-2.00 bushel | 5 3-4-6 1-4c quart; wax, 1.75-2. .0C bushel, 5 3-4-6 1-4c quart; lima, S.25. $50 bushel, 10 1-2-12 1-2c quart.
 Beets-bunch, 20 punches for s1 5c bunch.
 Cabbage, 2.oo-2.25 barrel, 2-2 s-4: pound.
 Cantaloupes-L. l. & N. J.. 2.75 i 400 crate, 9-1oc each; Honey Dew 2.50-3.0O crate, 40-50c each.
 Carrots-bunch, SO-50c dozen. 2h 4c bunch.
 Corn-local, 1.75-225 hundred 24-27c dozen; No. 2, 1.o0-1.50 hun dred, 12-1Sc dozen.
 Cucumbers-York State, 1.50-1.6 bushel, 1 1-2-2o each: pickling, 1.O' per hundred, 1c each.
 Grapes-Malaga 2.502.75 fiat, 101 11Ac pound; Tokay, 300 fiat, 12-13 pound; local, 1.00-1.25 basket, ' 1-2 Sc pound.
 Lettuce-head, 1.25 crate, Sc head
 Onions-Conn. Valley, 2.50-2.7
 GOO ID. sack), 2 1-2-2 3-4c pound local. 1.5O-1.75 bushel, 3-3 1-2c II Pears-D'Anjou, 3.5O-4.50 box, IA Sc pound.
 oranges-Cal. Val, s.oo-s.5o boz 4O-75c dozen.
 Lemons-Cal., 5.OO-65O box, 1 1-2c Pc each.
 Parsley, 30-4Oc, 2 1-zc2 1-3c bunch
 Peaches-Fancy Elberta, 200 bas ket. 14c quart; 4OO-4.25 bushel 1219 13Ac quart.
 Peppers-local, 15O bushel, S-5 quart. Potatoes-Maine, 1.S5-2.OO bushe soc peck; local, 200 bushel, soc peck sweet, 6.5O-725 barrel, 5460c peel Endive, LOO barrel, 10c peck. Squash, 30-S5c dozen, 5 1-2c eacl
 Swiss Chard, 100 dozen bunche 1-3c bunch.