Show UTAH 1 CUCUMBERS CC ARE AE NOW NOV ON UM LOCAL I I MARKET at are not lon fond of ot t thc tho California strawberries n as a n result the price ha has haN been marked down from 25 5 to 20 0 cents centRa a i cup cull Utah YEah cucumbers grown In the tho hothouses are aro the first of the tho f vegetables vege ethle e- e tables t to r reach ach this market et from Utah and nd arc are selling selling- at nt 20 O cents each The prIC pricey nn 11 a win whole show how f changes l over last 1st week an and are as s follows T bono steaks J 22 22 23 3 1 lat Flat bone hone steak 25 25 5 Sirloin steak 20 0 0 Q 25 Short cut cul steaks caks 22 21 1 iy 30 Round Hound steak I 20 Chuck steak 15 t 17 Round shoulder roast beef 15 15 Is Q 17 4 Chuck roast beet beef 15 15 iS w I 17 11 6 3 Cross beef bed 15 15 Iff 17 Heel heel beef H t 15 15 fiJI 17 1 Rolled beef 25 Zo tj 30 Standing rib roast beef bed 19 10 g ft 2 24 Brisket beef bed 11 11 to 13 s Short ribs beet beef 10 10 0 1 Neck eck beet beef 12 12 W 1 13 Flank beet beef 10 10 r 13 13 Rump roast ronet beef bed 15 Hi 17 2 Soup bone bonc per lb Ib 13 ra 06 OG I Flank Fank steaks ks 19 22 2 I B Beef Ct shanks 30 fit i t 10 10 I M Mutton Loin mutton chops 17 17 H 20 O Rib mutton chops chopi 15 it ft t 20 I Shoulder mutton hops hop 1 1 t i 15 Whole shoulder mutton 10 tS' tS g 1 12 12 4 nr Breast mutton OS 03 10 Necks mutton 7 07 7 g o 05 08 Shanks mutton 07 07 I O 08 I begs JR mutton 16 1 15 j J d I French mutton chops chop I 17 1 g 2 i iEnglish English mutton chops chopa Lamb Loin lamb Jamb chops 20 20 Q 25 Rib nib l lamb mb chop chops 22 25 5 French lamb Jamb chops 1 r 30 lamb mb chops 25 25 30 Crown ro rot roast t lamb Iamb 27 vi 30 Shoulder lamb Jamb chops 1 17 3 2 Whole hole shoulder lamb 15 Hi Q 18 is Breast lamb Iamb 10 1 12 1234 Neck eck lamb OS OS 10 T Leg lamb 20 20 22 Hindquarters lamb Jamb 20 0 f 24 4 Forequarters lamb Iamb 15 20 O Lard pound 3 cans or 30 0 2 6 55 5 pound cans can 75 aS W WS t S 80 0 10 pound cans V tt Ve Veal a I. I Loin vent enl chops 25 25 30 Rib v veal al chOPS chop 25 g 30 French rench veal eal chops 23 25 4 t SO O Shoulder houlder veal chops chOIS w 22 25 i Rolled d shoulder r rell veal ell 22 24 4 Breast 17 B v 20 0 Necks ecks veal 15 15 Q a LeI Leg eg roasts veal 25 I g 30 Rump lump roasts veal 27 27 30 Veal Teal shanks per Ib lb 12 ft 20 Veal sweetbreads 40 10 4 60 GO COol Calf alf liver 25 25 30 Rn Raw law veal eal loaf loa t 85 35 40 Cooked seal cal loaf loat 10 0 60 GO Cheese heese v Bismarck brick per lb Ib 21 30 Camembert each t-ach 40 40 ti i CiO 00 I er p per r pound 20 0 to New ew York cream m. per Ib lb lb 25 i ff ta 3 Roquefort per pound 50 i u Swiss Imported per lb Ib 4 47 6 5 60 Utah per pound 18 J S 'S 20 Wisconsin 18 18 S1 tj j 25 Pork Loin oin pork chops 22 2235 22 9 25 5 Rib nib lit pork chops 22 5 l Legs pork 20 20 0 O 23 3 Shoulder houlder pork IS q w 20 0 O Fresh resh side pork 20 20 22 2234 Spare pare ribs 15 15 i Sp P 17 17 Fresh resh pigs pigs' feet 10 10 i ir 15 16 Loin of rib roasts pork 24 25 26 Pork ork T 35 35 I I 40 Fancy Fanc bacon side sido 30 30 J 33 3 Fancy Fanc bacon sliced 26 21 25 H a 40 II H. I. I C C. bacon side 30 H. H 1 C. C bacon sliced 30 3 36 35 Dr Dry ry salt aalt pork 17 17 2 22 Pickled pork side 22 22 25 Pickled pork sliced 22 22 4 25 J 5 H. H C C. hams ham 20 20 g 21 Fancy ancy hams 21 21 t or 22 Sliced hams barns 27 27 7 30 Ham hocks 10 10 1 V 15 Boiled ham hanl hocks 10 10 t g 15 Boiled hams hamB whole 3 3 Boiled hams hanis sliced 40 40 C 45 Sausage AH All il pork 20 20 t S 25 Halt Half and half 20 20 elD W 22 2 2 Hamburger cr tit 17 lj ls l's 15 17 li Frankfurter n 15 3 tj 17 11 1734 Knockwurst 15 15 3 17 Bolot Bologna la 15 16 D 17 1734 I Ham lam bologna 16 15 15 17 35 35 V 40 tet 25 B 35 Blood sausa sausage go 15 15 0 g 17 Head dead cheese Ui 15 IE riI 17 1734 Pressed corn beef bed 27 30 20 Pressed chicken 45 45 t 50 Teased Pressed veal yeal v 30 30 I 35 Pressed pigs pigs' feet 1 15 16 20 Pickled pl pigs pigs' 6 feet teet 12 17 J 17 Raw law corn beef bed 17 20 Deviled De ham 35 3 35 0 P 40 0 Dried ried beef 40 40 60 I Brains Brain 3 raIn s. s Brains 1 IB 16 2 17 1734 Fresh resh tripe IS 15 15 CT P 17 Pickled beef beof tongues 17 8 20 Fresh beef bee tongues 17 17 20 0 Smoked beef tongues 3 w W 35 Ox tails 11 16 15 6 25 5 5 Chipped d beef 50 ft 65 55 Beef leef kidneys 10 ft 12 1234 Lamb Tamb kidneys 10 10 it 12 Veal kidneys 35 16 16 g 20 o Fish Lobsters per pound 25 i 35 33 Carp arp per pound 03 03 ft 9 05 I Codfish fresh per pound 13 i 15 Codfish salt per pound 1 12 12 if q 7 15 I Flounders per pr pound 12 tt ff 15 i Halibut per pound 15 Hi fo 20 I Herring I per er r pound 15 15 11 17 li 2 Herring smoked d. d each O 03 05 I Mullet per pr pound 03 03 1 8 0 05 Salmon almon fresh per pound 17 37 i ff i 1 25 Salmon smoked per lb Ib lb 15 c tf 20 Soles oles per pound 12 12 vv s' 15 I Trout pond each 1 12 ft t l 1 I Trout Mackinaw w. w per lb Ib lb 20 O I 2 2 Whitefish per pound 35 36 J 40 T Oysters per quart I fir fp in 75 I Cal smelt per r pound 14 t 20 Silver lIver smelt per pound 12 35 li Shrimps per pound 20 C 1 P 25 Crabs each 30 30 S 3 33 35 Shrimp meat 40 o 6 jo 15 15 g 20 utter Gutter 3 Creamery butter per lb Ib 29 Q 63 35 E Egos p js I gs strictly fresh tresh doz 18 18 25 5 Fruit Fruits Apples per pound 03 03 05 Bananas Banana per doz dozen n. n 25 30 Dates per pound 15 15 20 Pigs s. s tier per poun pound l 26 25 25 Grapefruit each 10 10 15 Hi HiI I Lemons emons per dozen 20 20 0 2 25 Oranges Orange per dozen 40 Pears 10 California strawberries 20 Milk and Cream I Fresh milk delivered qt 10 I Fresh milk over counter countI count count- er ere er per quart 08 I Babies Babies' sp special lal per qt gt 12 I Fresh cream 1 p pr 41 qt 50 Whipping cr cream am per qt 60 Hay and Grain r Alfalfa p per r cwt 65 65 76 75 Barley rolled per cwt Bran per cwt owl 1 O tf Corn per cwt if 20 Corn cracked per ci cwt Cornmeal per cwt I W Ol Oats per cwt C pat Oat rolled roiled per cwt I 6 3 Shorts por cr cwt ct G l Wheat h t. t best beat pr per 2 60 50 G j Wheat chIckenS chicken n. n per cwt 20 Flour r. r High h patent per cwt ii 30 Straight grade cwt L 11 Graham per ver cwt 6 I Bakers' Bakers No 1 per pcr cwt 30 ft 30 Vegetables Vegetable n Beets per tunch aunch 10 New MY ew cabbage per er lb Ib 0 03 05 Carrots per bunch 10 Cauliflower per pcr lb Ib 15 Hi ILl Cucumbers Cucumber each ench 20 2 J. J Lettuce Cal head 05 03 05 4 Q jJ 10 Dr Dry onions per pound 03 Il P 01 5 Parsley p per r hunch bunch 05 Radishes Tier per bunch buoch 05 0 Turnips per bunch hunch 10 Green onion onions bunch 02 12 Red p peppers per pound 25 5 N Now New w pot potatoes per poun pound 15 I Potatoes per por pr bushel 65 Utah Parsnips oi 01 01 02 Utah spinach 3 I lbs bs 25 25 25 Green peppers pound pO 40 Sweet potatoes p per r lb Ib 08 OS f if 10 Spanish onions 10 10 rao 1 12 1 Now New rhubarb 07 07 10 Asparn Asparagus us 07 Fresh peas pens 16 15 Fresh torn t tomatoes s 20 Poultry Chickens hens per lh lb 18 1 22 Utah spring 19 Q 25 Turkeys per pound 23 S f 3 32 Domestic ducks 18 tJ 22 Sugar Cane per cwt S Beet Deet per r cwt 69 71 PIE Pig RECIPES Grapefruit Pic Pie Four Four bbl tablespoonfuls cornstarch 1 tt teaspoonful CuI melted d buttar but but- ter tar 1 cupful hot water 2 eggs Blend the cornstarch with Just lust enough cold coldwater coldwater coldwater water to make a n paste pasta stir Into this the melted butter the tho eaten beaten at n yolks of the eggs Juice and grated rind of oC a D. large orange oranJe tho the same Iame of a 0 me medium lum sized grapefruit the hot water and sugar sug sug- ar Put Into a double holler boiler cook until thick stirring constantly turn Into a baked hakel crust cover with a meringue find anti brown lightly Eat cold Apple Custard Pic Two Pie Two Two cupfuls milk 2 tablespoonfuls tapioca L' 1 cupful nut nutmeats nutmeats meats 3 eggs 3 2 cupful syrup Mix the apple sauce made of tart apples apples ap ap- ap- ap ples pIes with the butter the tho yolks of the eg eggs I beaten light with the sugar and I bako bake in an open cru crust t. t Finish with a a. meringue of ot the e egg G whites on the tho top nn and when this Is a delicate brown set the tho plo pic aside o to cool cobl Dot it with bits hits of apple or of ot currant jell Jelly lust before sending it to the table F rom From rom April Pictorial Review OF LAMB OR MUTTON Two cupfuls of ot cold meat minced and cleared of oC gristle and ana cartilage Salt and pepper r to taste and a II little onion Juice Two eggs eg Two tablespoonfuls of brown gravy half a cupful cupul of DC fine Cine bread crumbs Mix the sea seasoned meat meal with the tho gm gravy work In tho tha ho bread breadcrumb breadcrumbs breadcrumbs crumbs crumb then the tho beaten eggs make Into balls ball roll In flour Clour and set In a cold place pl to stiffen When the they are firm drop them Into boiling water or weak stock carefully so as not to break them draw tho the saucepan to th the tho side of the range rane And let all stand stanl for five min mm- utes Take up gently with a split spoon arrange upon a D. hot water dish pour pourOver pourover over o them a good white or tomato sauce or rich gravy graY left from rom an any kind of oC meat The water must not boll after the tho balls go In Make a quart of oC good apple sauce rubbing It et very smooth and beat Leat In while hilI hot not enough h sugar sug to make male It quite lt sweet nutmeg ut and d a large spoonful spoon spoon- ful UI of tb butter i r Make a heap e of U it oni It should be rather stiff when cold upon a deep plate or pie dish Brush all over with beaten egg g and sift rolled cracker crocker thick thickly upon It It Bake half halt an hour and eat hot with butter and sugar sauce HUNTINGTON VEAL CHOPS seven e loin veal eal chops and put I In ln a stew tew pan ijan with one-half one onion i eight sll slices lies es of carrot two stalks of celer celery cel cel- i er cry ery one half teasPoonful teaspoon Cui of peppercorns pepper- pepper corns four tour cloves and two tablespoonfuls tablespoon- tablespoon I fuls of butter Cover with Ith boiling water I and let Jet simmer until chops are aro tender II I Drain sprinkle with salt and pepper epper dip In flour nour egg and crumbs tr fry In n deep i fat and drain on brown p paper per Arrange Arrange Arrange Ar Ar- range on a hot platter and surround with two cupfuls of oC boiled macaroni broken into two inch pieces and mixed with the following sauce MUCO Peel and slice onions there should be two cup cup- fuls Cover er with boiling water cook five minutes and drain again cover with boiling water and cook until soft a again aln drain and antI rub through h a n sieve Melt two tablespoonfuls of butter add two tablespoonfuls of oC flour nour and stir Until un until un- un til well blended then pour on gradual ly h while stirring constantly one cup of oC chicken stock Brin Bring to the boiling point and season searn with one half t teaspoonful teaspoonful tea tea- a- a spoonful of salt and n it few grains of or pepper BROILED SWEETBREADS Soak So three pairs of oC n sweetbreads In cold water ater one hour Change water once Then n cover with cold water again adding one teaspoonful of oC salt rolt end one tablespoonful of lemon Juice julca I Cook III slowly ow I for twenty minutes Drain ln and cover with cold water Drain a again and remove remo all aU fiber Cut In halves dip In melted butter to which has been added a little salt and pepper Broil Serve Servo with orange sauce MUCO and sprinkle with Ith chopper parsley SWEET POTATO BISCUIT One large sweet potato canned varIety Two eggs One qu quarter One ounce least e Doll Boll and mash tho the potatoes work ork In the two eggs and flour nour enough for tor a soft dough add adt the yen yeast and allow to rise over night In the morning worl work In ln t 0 tablespoon table m of butter mould In small l n biscuit cult and let rise until thc they have havo doubled their size elze and bake bake- In a quick oven oven Very nice for breakfast SPANISH MACARONI One quart tomatoes One half box hox macaroni A twenty cent slice of smoked ham Two or three small dry onions Scant teaspoon salt Red fled pepper thin the size of a navy bean Slice thin and dice the onions and and ind start art cook cooking ng slowly In the tomatoes add the salt alt and peer Break the macAroni mac mac- aroni and cook In salted water th tha usual usual us- us ual way a When hen almost tender turn out in colander and drain and dash duh water through Uh then add d to the V torna- torna cold I toes toos iT Fry the tho hamn butter and In small chunks Add ham cut and and Jt cook k slowly This takes about gravy V tort minutes t to e forty TAPIOCA CREAM Soak ov over r night two tap tan Oca Icca in one half teacup milk or h to cover er Br Bring n one ono quart milk to bolling boll boll- InC ing n point r Beat Dea t well together the yolks lof of three eggs half cup a and d one t teaspoon lemon or vanilla add the I tapI tap tap- loca and stir the whole Into the bOI boiling ln I milk ut Let boll boil once turn Into I immediately h. h dish and spread on the tho I whites Serve when cold beaten NUT DREAD BREAD One eg egg One half cup CUI of sugar Ular One On and anft one half cups of oC sweet milk Four teaspoonfuls baking pow powder One Ono t teaspoonful salt One On On cup Cp of oC chopped walnuts Your our scant cups sifted flour nour Bake on one hour bour In slow elow oven I |