Canadian grocer October-December 1913 . 8s, $$; 20s, 47%-52c; 40s, 99c-$; 80s 192 196 General-Potatoes, per bushel 0 60 Beans, Ontario, per bushel 200 220 Beans, Hungarian, per bushel 2 65 Raisins, seeded, per lb 0 06% 0 08% Rice, per cwt 435 440 Sugar, standard, gran., per cwt 5 37 Sugar, yellow, per cwt 4 97 Starch, standard, per case 2 80 Canned Goods-Corn, standard, per 2 dozen 2 05 2 10 Peas, standard, per 2 dozen 2 00 2 04 Tomatoes, standard, per dozen 2 95 3 25 Salmon, Sockeye, 4 doz. case 7 60 ® AN OYSTER a La one pint oysters 3 minutes in onecup
Canadian grocer October-December 1913 . 8s, $$; 20s, 47%-52c; 40s, 99c-$; 80s 192 196 General-Potatoes, per bushel 0 60 Beans, Ontario, per bushel 200 220 Beans, Hungarian, per bushel 2 65 Raisins, seeded, per lb 0 06% 0 08% Rice, per cwt 435 440 Sugar, standard, gran., per cwt 5 37 Sugar, yellow, per cwt 4 97 Starch, standard, per case 2 80 Canned Goods-Corn, standard, per 2 dozen 2 05 2 10 Peas, standard, per 2 dozen 2 00 2 04 Tomatoes, standard, per dozen 2 95 3 25 Salmon, Sockeye, 4 doz. case 7 60 ® AN OYSTER a La one pint oysters 3 minutes in onecup water, adding one gill of white and put in 6 pate shells lightlyspread with anchovy paste. In a sauce-pan, mix one tablespoonful each butterand flour, y2 gill cream and the oysterliquor. Season with salt, cayenne andgrated nutmeg. Boil a minute, stirringcontinually. Add yolk of one egg andstir briskly 2 minutes. Pour this sauceover the oysters in the pate shells,sprinkle grated cheese over the top andbake 5 minutes. ^^rfff. flour h Cere ~ DEPARTMENT ?=^s
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectsuperma, bookyear1913
