| Show REAL EGGS EG CS COST CO ST i REAL MONEY IN j 1 MARKET MARKET TODAY By AMY ARMSTRONG The for today was to have been as per the market box yesterday esterday fo fox for the tte most par part a fish tal tale but eggs Have lave forced themselves upon us They simply Insist upon being first fist when j it comes to a question quest ques tion of f high price Yesterday they went up to 50 60 cents a dozen To fo be sure they say this is for the strictly fresh ones but who wants any other oth othor er or kind When you pay 50 60 cents you get real eggs but it is certainly real money which Is asked for them Figure it out at very nearly 6 5 cents an egg and it if they go much higher none but the we wealthy classes breakfast will have eggs for I The fish season is on with a will and fish is dally daily becoming a more favored article of diet The greater part of the fish which is sold here comes from tile the coast but there are some local varieties Of or these catfish is 13 particularly good coming from Utah lake If It you like other kinds there are mullets chubs sn silver er smelts soles and the tile halt hall but salmon and the rest Prices of or these thes are standard and do not change much h from week to week Oysters are now 40 to cents a a. pint 76 75 cents a aquart au quart u rt Mrs Louise Palmer giving today the second in her series series se set se- se ries of recipes for fish and different er nt ways o of preparing the various I kinds kind Shrimp meats are especially for salads and are selling sellin I at 60 These require little cents cents a Ip und I preparation as they can 1 be e served on lettuce leaf leat with a si simple dIes dressing 01 or I can be combined with celery nuts nut or or many other things for tor a more elaborate dab dab- orate salad 5 Sugar went up yesterday 15 15 cents all aU the way through for tor both cane ane and beet sugar And another thing which is soaring is currants They are now two boxes for tor 3 35 cents where formerly the they were two box boxes s for 25 cents Currants come conic from California and there ther s seems ems to fei be no noI I season leason e son for this rise says one market graft gratt It is almost man man except pure fruit cake time and the season for mincemeat for both of which currants currants currants cur cur- rants are an absolute necessity so why not put up the price since folks will buy them whether or no Big Italian onions are shown In some some of the stores and are priced at four pounds pounds' for 25 26 cents They are of excellent quality And another new offering of the week is is' is Japanese persimmons which are just beginning beginning beginning begin begin- I ning to arrive and can be had at but buta a few tew markets They are an at atI attractive attractive at- at for tor decoration fruit frutt to use at luncheons or dinners and t to some I persons are a great eat delicacy Nuts are now attracting much at attention attention attention at- at In all all all' of the markets and form one of the chief displays English English English Eng Eng- lish walnuts are 25 cents a pound al almonds almonds almonds al- al monds 30 cents and pecans vary yary around these prices on the different rent stands Potatoes es are priced differently in every shop one enters so it is largely a question of looking about and in ini i advertisements for the largest quani quantity quantity quan quan- i for the least mon mony x i Utah Celery Featured i Utah celery is being featured in some places It is crisp and of fine large stalks and is quite Inexpensive i The price varies with te size of the bunch but runs from ab about ut 15 c cents up to 25 and 30 cents for the largest I stalks Meats do not offer anything exciting exciting ing either as to price or kind and vegetables have not changed any to amount to anything during the week Green goods are plentiful and fruit is filling the markets market to overflowing Apples are still one of the leaders and are being especially priced in inmany inmany inmany many markets Today Mrs Louise Palmer Weber offers otters more recipes for the preparation preparation preparation tion of fish each one a 3 little Differ Different differ differ- lInt ent nt from the ordinary methods Th The recipes if carefully followed make appetizing dishes the kind one Is Js not served d with everywhere and dishes which will gain for a woman the reputation of being a good cook with every overy person to whom sha sh serves them Tuna Fish Loaf One small can of ot Tuna fish flake and add one tablespoon of minced celery or a pinch of celery seed one tablespoon of minced onion one tablespoon tablespoon table table- j spoon of ot lemon peel the juice of a I lemon one cup of cracker crumbs not too fine one and one-half one cups of milk and arid two well beaten eggs Combine well and beat as you you would cake or a batter patter Butter a pudding dish well and weli nd place the fish mixture in it Pl Place ce a little salt on top of the fish place in the oven where the I burner has been lighted three minutes and cook until a delicate brown or I until the fish is set This This' may max be ba a served in the dish In which it w ws s baked or turned out on ona ona ona I a chop plate Pat and garnished with egg salad th the recipe for which follows I Egg Salad I Allow one and one-half one egg for tor each each I person to be served Boil Boll twenty minutes and remove from the hot water Allow cold water to run over them until they can cart be easily han han- I died Remove the whites in qU quarters I Place them in the form fonn of a po pond d lily my lilyon lilyon myon I on a crisp lettuce leaf preparing as many as you h have ve persons to serve Place around the loaf Cream the yolks of th the eggs an and to six yolks add one half cup of sugar a small teaspoon teaspoon teaspoon tea tea- spoon of ground mustard one level teaspoon of salt one-half one teaspoon of ot pap rica Beat until a perfect cream Add three tablespoons of ot heavy cream and three tablespoons of sharp vinegar P Place a e this dressing in the center of ot the Hie eggs which are re rearranged arranged in n the shape snape of a lily Illy on the lettuce leaf The Th egg of th the salad and acid of the vinegar make up for the de deficiency deficiency do- do of nourishment in th the fish loaf loat the salad balad at the same time forming form form- big ing a garnish I always advocate says Mrs M s. s Weber making the salad serve as the garnish as often as pos pos- pos pos- sible This saves sayes the necessity of ot spending money for something which serves merely to garnish Boiled Salt Mackerel This Is especially good for tor Sunday morning breakfast Select medium sized mackerel wash carefully and place to soak in Juke uke warm water skin side up Salt will go to the tile bottom bottom bot bot- tom torn and if it the fish is placed the other side up the salt can not get out but butwill butwill butwill will remain In the skin Soak at least eight hours and twelve is better changing the water at least twice Remove the fish dry with a a. a tea towel and spread with butter Place in the broiler of the gas range Broil until the butter is brown This TIlls should be served with potatoes cooked w with th their Jackets on and with drawn butter butter butter but but- ter poured over it Grilled Sardines Select rather large sardines Open them and remove the backbone placing I ipg ing ng them on pieces of toast Spread J f I with butter sifton sift on them si a little mus mustard tard a little a little salt and anda ahda a little lemon juice Now place In Inthe inthe inthe the broiler and cook as in the recipe for tor mackerel When through serve servo immediately lY I Remove the pealing and the core I and turn over to drain four medium sized tomatoes Stu Stuff t with the fol fol- fol lowing lowin Take one sardine for each tomato remove the bone and skin akin and m mix x to a paste Add one oile ta- ta spoon of ot grated onion a little littIe celery seed a a. tablespoon of ot melted butter When all aU are to a paste add to the tomato Following it a salad dressing to be used with these Place l in the top of a double boiler one cup of vinegar and when hot pour our over the following mixture Two eggs egga well beaten two tablespoons of sugar two tablespoons of ot flour and a teaspoon teaspoon teaspoon tea tea- spoon of mustard Pour the hot vinegar vinegar vinegar vine vine- gar over this and return to the double boiler When of the prop proper r consistency add two tablespoons of butter two tablespoons of sugar beating until the crystals of sugar and the oil of the butter utter have entirely disappeared Now remove from the fire It might be le well to remove here the portion to be used with the tomatoes as any left will keep indefinitely Next Nex add one half cup of minced onion one I tablespoon of celery chopped four tour tablespoons of whipping cream Combine Com Corn bine well veil and pour over each tomato I the cavity of tf which has been filled with Ith the sardine mixture and the whole placed on a lettuce leaf Scalloped Oysters Butter a baking dish well wen Place In it a thin layer of cracker crumbs then a layer of oysters' oysters from which the liquor has bas been drained a a little minced onion a 8 little salt and a little pepper n Repeat pe t until the dis dish is yuil tull Pour over this the liquor and milk enough to mak the crackers soft sott Add Adda a Ja layer er of grated cheese to the top and place In the oven Bake until a a. delicate brown |
