Page:The White House Cook Book.djvu/513

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��TO BE OBTAINED IN OUR MARKETS DURING THE YEAR.



JANUARY.

MEATS. Beef, mutton, pork, lamb.

POULTRY AND GAME. Rabbits, hares, partridges, woodcocks, grouse or prairie chickens, snipes, antelope, quails, swans, geese, chickens, capons, tame pigeons, wild ducks, the canvas-back duck being the most popular and highly prized ; turkeys.

FISH. Haddock, fresh codfish, halibut, flounders, bass, fresh salmon, turbot. Frozen fresh mackerel is found in our large cities during this month ; also frozen salmon, red-snapper, shad, frozen bluefish, pickerel, smelts, green turtle, diamond- back terrapin, prawns, oysters, scallops, hard crabs, white bait, finnan haddie, smoked halibut, smoked salmon.

VEGETABLES. Cabbage, carrots, turnips, parsnips, beets, pumpkins, chives, celery, winter squash, onions, white and sweet potatoes, Jerusalem artichokes, chiccory, Brussels-sprouts, kale-sprouts, oyster plant, leeks, cress, cauliflower. Garden herbs, both dry and green, being chiefly used in stuffing and soups, and for flavoring and garnishing certain dishes, are always in season, such as sage, thyme, sweet basil, borage, dill, mint, parsley, lavender, summer savory, etc., may be procured green in the summer and dried in the winter.

��FEBRUARY.

MEATS. Beef, mutton, pork, lamb, antelope.

POULTRY AND GAME. Partridges, hares, rabbits, snipes, capons, pheas- ants, fowls, pullets, geese, ducks, turkeys, wild ducks, swan, and pigeons.

FISH. Halibut, haddock, fresh codfish, striped bass, eels, fresh salmon, live lobsters, pompano, sheep's-head, red-snapper, white perch, a panfish, smelts green and frozen ; shad, herring, salmon-trout, whitefish, pickerel, green turtle, floun- ders, scallops, prawns, oysters, soft-shell crabs which are in excellent condition this month ; hard crabs, white bait, boneless dried codfish, finnan haddie, smoked halibut, smoked salmon.

VEGETABLES. White potatoes, sweet potatoes, cabbage, onions, parsnips, oyster plant, okra, celery, chiccory, carrots, turnips, Jerusalem artichokes, French artichokes, Brussels-sprouts, beets, mushrooms raised in hot houses, pumpkins, winter squash, dry shallots and garden herbs for seasoning put up in the dried slate

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