New-York tribune., 1922-11-05

| with salt, paprika and curry povd..
the cauliflower end mushrooms ~
a little grated cocoanut and .t.ss
over boiling water for the cnrrr I'll J.
steam and ripper. Surround u;s, "
border Of steamed, seasoned ~.
moistened with little melted hrs 81
ter. 1t should be cooked owe, III !.
boiling water until the vere.abl.s
are perfectly tender
Southern Stewed Chicker
Cut the fowl up, as for sr;c.,,..
and brown over in hot pork f.s
When a rich brown, transfer i
small kettle and add half a cunsu,
Of diced salt pork, that hss h..
Drowned delicately with one cbop.sd
onion and one minced green oes,.,
Add also TIE onion and pepper. !,
bay leaf, half a cupful of steu,s
tomato and water to cover. Simmer
slowly, adding salt, celery salt and
paprika when the meat is nearly
tender and a cupful Of drained
canned corn. Thicker the grsys
with 1o1'v mixed with little mill
and pour all over hot baking powdet
biscuits that have been split in tn,
Calcutta Curry
This is generally made from eits~
veal or chicken, although lamb
mutton may also be utilized. Cit
the meat in small pieces and db
each piece in carry powder. Cut i
dice, one large white onion and ous
tart peeled apple and cook until well.
softened in a quarter of cupful ii
vegetable oil. Remove the fruit sm
vegetable, put in the meat and BROW
delicately. Place the meat, onion And
apple in a small kettle and add 10
the fat in the pan two Tablespoon.
fuls of lightly browned -four, one
cupful of cocoanut milk and half j
cupful of pineapple finely shreddsd
with the juice. Add also two taNt
spoonfuls Of lemon junice and s
the sauce until it thickens and bdk
Add to the contents of the keith
and simmer all until the meat i
very tender. Add salt and papriks
to taste when nearly done. If tn
gravy boils away, q little strained
stock may be added. Serve with /
border Of steamed rice.
Irish Stew
Cut the neck of lamb or muttaa
into pieces two and a half inchs
square. Put into a saucepan With
little hot oleo and scar cw
quickly. without browning. AL
enough water to cover, 8 M
leaf. three small sliced onions an
two chopped stalks Of celery. Cova
the pan closely and simmer abou,
two hours. Then add salt and
paprika to taste, four or Ave SLICED
carrots and some parboiled potah
balls. Cook until the vegetables an
very tender, thicken the gravy will
a little -four blended with cold wstu,
and when the stew reboils add i
tablespoonful Of Worcestsrshis
sauce and two tablespoonfuls II
shredded parsley. Serve very bot
Marketing
Supplies for the week viii issn&
at the butchers two pounds If stew
ing lamb, at 25 cents pounds cas
pair of small rabbits for ST.; ons
pound and half Of stewing bee
at n cents a pound; two pounds q
breast Of veal, at 25 cents pound;
one four-pound fowl, at 40 cents =
pound; a slice Of salt pork for J
cents, and a one-fourth pound q
bacon for II cents.
Purchase at the FISH market crs
third Of a pound OF salt cod for y
cents; one quart of oysters for tae
equivalent in bulk oystersl for "
cents, and a pound and a hah q
halibut steak at 90 cents q pound.
For the dairy supplies purchsss
two pounds Of table butter, at W
cents a pound; one pound Of elso
for 25 cents; six quarts Of grade
milk, at IT cents quart; three hali
pints E cream, at 80 cents buttie'
and iares dozen and half eggr y
56 cents a dozen.
Marketing prices Tor four persan
should average about as follows;
Butchers b,li .slt
Fish bill tn.
Dairy supplies ............s.. ha
, Fruits s.ts
Vegetables N
Groceries af
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