November C. 
COUNTRY GENTLEMAN’S COMPANION. 
99 
THE HOUSEHOLD. 
(\Vc shall be much obliged by any of our readers 
sending us approved receipts in cookery, hints for house¬ 
hold management, or any other domestic utilities, for 
insertion in this department of our columns.) 
This being a period of the year wiien Appees are be¬ 
coming ripe, and tliey are within the means of every 
cottager to procure, their importance as an article of food 
cannot be too well known. I have often noticed, with sur¬ 
prise, that even a baked Apple, in a labourer’s cottage, either 
for supper or dinner, is hardly known in this country ; in the 
South of Europe they are in common use; and even in the 
northern countries, Denmark, Sweden, and Norway, tliough 
not so fine as in the south, arc often to be found on tlie 
tables of the wealthy, as the evening’s repast. I cannot 
more forcibly explain the relative qualities of this fruit, than 
bj’ translating the remarks of a well-known author on the 
digestive qualities of food. He remarks, that Apples contain 
a large proportion of sugar, mucilage, and starch, in wliich 
are combined those acids and aromatic principles, which, to 
persons in the habit of eating animal food, tend to prevent 
its putrefactive tendencies, and act as refrigerent tonics, and 
antiseptics, and tend greatly to promote digestion. To those 
constitutions having a tendency to gout, a walk of half-an- 
hour before breakfast, and the mastication of a good 
Ripston Pippin, would materially aid in preventing it. 
i I will now add a few recipes, which, perhaps, may not be 
novel to some of your readers, but as they are not common 
in cookery books, may be of service to a few of them. 
I will begin with a dish I had this day ; what name to give 
it, I do not know. If the gallant “ Chef de Cuisine,” who 
dates his letter to the Times from the “ Guards Camp before 
Sebastopol,” was at my elbow, he might find as beautiful 
a name as the dish is in appearance. 
Roil one pound of Patna rice (well washed) in plenty of 
water; when well boiled, but not too much, add one ounce of 
butter, and stir it round, then add one tablcspoonfiil of 
sugar; the rice should not Ite boiled in moi'e water than 
it will consume. Peal and slice six Apples, take out tlic 
core and pips, put them in a stew-iian with six slices of 
Beetroot, and a pint of water; stew until all is tender, masli 
them up witli a little butter and sugar. The Beetroot ought 
to have given a nice pink colour to tlie Apples, and im¬ 
proved the flavour. Wlien dono,ijlace the rice which is ready 
on a dish, form a well or hole in the midst of the rice, in 
which place the Apple ; have ready a small quantity of sauce 
made with a little cream, butter, and sugai’, which pour over 
the rice, and serve. 
Stewed Red Cabbage and Apples.— Well wash and cut 
up a good-sized Red Cabbage; peel its weight of Apples, 
slice and take out the cores, put them into a stew-pan, to¬ 
gether with a piece of hutter and very little water; in lieu 
of butter, a piece of bacon ; stew them gently by tlie side of 
the lire until quite tender; stir and mix well together, 
season witli pepper and salt, and serve either under roast 
pork, or pork chops, or warm a piece of pork, previously 
cooked, in the stewpan with it, and serve. 
Sausage, Apple, and Onion Pudding.— Line a pudding- 
bason with some pudding paste in the usual way to make 
a moat pudding ; place on the bottom a layer of slices of 
Apples, iialf-an-inch in thickness, then a layer of sausage- 
meat, tlien one of slices of Onions—Spanish are preferred- 
then Apples, sausage-meat, and Onions, until the bason is 
full; season with pepper and salt between each layer, cover 
over, and tie up in a cloth, and boil; tlio time will be ac¬ 
cording to its size. 
Apple Jelly.— In your paper of tlie Kith of October, 
you mention a good Apple Jelly. I have tried it, ami found 
it excellent; but I would, instead of using so much sugar, 
use the sweet Apple, and to every pint of syrup add half-an- 
ounce of gelatine, and then you obtain a beautiful jelly; or 
put it into shallow tins and dry it, and an pitceljent ju- 
,jubo is produced,—G. W. 
LONDON MARKETS. —November 5tii. 
COVENT GARDEN. 
Prices remain the same as last week, and there is still an abundant 
supply of all kinds of Fruits, Vegetables, and Flowers. Jersey Chuu- 
montels have arrived, many of them now in condition for use; and 
samples of Newtown Pippins, from America, have been submitted to 
buyers. Grapes are still very plentiful. Pears and Ajiples abundant. 
FRUIT, 
bushel. 
2s. to 
48. 
,, dessert .... 
4s. ,, 
6s. 
Pears . 
48. „ 
Ss. 
Peaches, per doz. 
68. „ 
8s. 
Nectarines, ner doz... 
2s. „ 
38. 
Plums, per sieve .... 
Pine-apples, per lb... 
48. ,, 
8s. 
43. „ 
Gs. 
Grapes, per lb. 
Foreign Melons, each 
Is. ,, 
68. 
2s. ,, 
Gs. 
Figs. 
Gooseberries, per qt. 
— 
Currants. 
Raspberries . 
Strawberries,per pottle 
Oranges, per 100 .... 
48. „ 
lOs. 
Lemons . 
fis. „ 
12s. 
Almonds, per lb. 
28. ,, 
— 
Nuts, P’ilberts, per 
100 lbs. 
50s. 
GOs. 
,, Cobs, ditto .. 
GOs. ,, 
70 s. 
,, Barcelona, per 
bushel. 
20s. „ 
22s. 
Nuts, Brazil, \per 
bushel. 
I2s, „ 
14s. 
Walnuts, per 1000 .. 
9s. „ 
12s. 
Chestnuts . 
VEGETABLES. 
Cabbages, per doz. .. 
gd. to Is. 
,, Red, per doz. 
2s. „ 4s. 
Caulillowcrs, per doz. 
2s. ,, 4s. 
Brocoli . 
Is. ,, 2s. 
Savoys. 
Greens, per dozen 
bunches. 
— 
2s. 3«. 
Spinach, per sieve.... 
Is. ,, 2s. 
Beans. 
French Beans, per 
half sieve 
Scarlet Runners 
Is. 6d 
2s. 6d. 
33. 
Peas, per bushel .... 3 s. ,, 53 . 
Carrots, per bunch .. 4 d. ,, 6 d, 
Parsnips, per doz. 6 d. ,, Qd. 
Beet, per doz.is. ,, Is. 6 d- 
Potatoes, per cwt. .. Ss. ,, 63 . 
Turnips, per bunch .. 2 d. ,, 3d. 
Onions, young, per 
bunch. Id. „ 2 d. 
Leeks, per bunch .... 2 d. ,, 3 d. 
Garlic, per lb. 6 d. ,, 8 d. 
Shallots, per lb. 4d, ,, Gd. 
Horseradish, per 
bundle . Is. 6 d. ,, 2 s. 6 d. 
Lettuce, Cos, per 
score . 6 d. ,, 
,, Cabbage.... 6 d. 
Endive, per score.... Is. ,, 
Celery, per bunch.... sL 
Radishes, Turnip, per 
dozen bunches .... Is, ,, 
Water Cresses, per 
dozen bunches .... Gd, 
Small Salad, per 
punnet. 2d. ,, 3d. 
Artichokes, each .... 3d, ,, Gd. 
Asparagus, perbundle - 
.Sea-kale, per punnet - 
Rhubarb, per bundle 
Cucumbers, each .... 3d. 
Vegetable Marrow, 
per dozen . Gd. 
Tomatoes, per punnet Is. ,, 2 s. 
Mushrooms, per pottle Is. Gd. „ 
Is. Gd. 
„ 8d. 
Is. Gd. 
„ is. 
Is. Gd. 
» 9(1. 
8d. 
Is. 
HERBS. 
Basil, per bunch .... 
Marjoram, per bunch 
Fennel, per bunch .. 
Savory, per bunch .. 
Thyme, per bunch .. 
Parsley, per bunch .. 
Mint, per bunch .... 
4d. to 
Gd. „ 
2d. „ 
2d. ,, 
2 ( 1 . „ 
2d. „ 
2d. 
Gd. 
9d. 
3d. 
3d. 
3d. 
3d. 
4d, 
GRAIN AND SEED. 
Friday, Nov. 2. —The arrivals have not greatly increased since Wed- 
nesd.iy. This morning the change to dryer weather imparts rather a 
))ettcr tone to the Wheat trade, and prices are fully as good as on Mon¬ 
day. The finest sorts of Barley bring quite as much, but otner kinds are 
very slow. Old Oats as good. New Irisli Black Corn does not sell. In 
Beans, Peas, or other Grain, there is no cliange, with steady quotations. 
The arrivals of Seed during last week, although moderate, were fully 
sulficient to satisfy the demand. From abroad a large quantity of 
Hcnipseed was reported, and found a ready sale. This morning there is 
a fair amount of business doing; Canary seed brings GGs, to GSs. per 
quarter, and Linseed is fully as high. Mustard seeds are dull at present. 
WHEAT. 
Kent and Essex, red, 
per qr. 84s. to 8 G 3 . 
Ditto, white . gus. ,, gts. 
Norfolk and Sudolk.. 78 s. ,, 80s. 
Dantzic . g 2 s. ,, 94 s. 
Rostock. 81s. ,, 903 . 
Odessa . 73s. ,, 7 Gs. 
American . 92s. ,, 91s. 
BARLEY. 
Malting. 41s, 
Grinding and Distil¬ 
ling . .31s. 
Chevalier . oGs. 
OATS. 
Scotch, feed . 3 l 3 . 
English . 2 G 3 . 
Irish . 303. 
Dutch Broo . 293 . 
Dnnish . tifls. 
Russian. 2 Gs. ,, 29 s. i 
BEANS, 
Harrow .. 48s. to .50s. 
Pigeon . 52u, ,, 54s. 
IickiIs, II '|88» 
PEAS. 
Boiling, per qr. 53s. 
Common. 4:is. 
Grey. 488. 
Maple. 48s. 
SEEDS. 
Turnip, White, per 
bushel. 
to 5fis. 
,, 45s. 
„ .50s. 
,, 50s. 
1 
Swede. 
1 
Rape . 
84s. 
86s. 
(0 
4.5s. ; 
Linseed, sowing, qr.. 
,, crushing .. 
80s. 
84s. 
1 
3fis. 
70s. 
72 s. 
yj 
Clover,English,redewt 60 s. 
G8$. 
yy 
38s. 1 
,, Foreign do. 
,, White. 
52s. 
578 . 
1 
68s. 
7 . 8 s. 
1 
Trefoil. 
288. 
32s. 
to 
36s..: 
Rye, perqr. 
52s. 
S-ls. 
»» 
2/3. 1 
Tares . 
463 . 
52s. 
>» 
.32.S. 1 
Winter, bushel .... 
83 . 
9s. 
>) 
303. 
Canary, per qr. 
Gts. 
728. 
yy 
33s. ^ 
Hemp. 
5'ls. 
57 s. 
Linseed Cuke, per 
ton. to ^12 lOs. 
Bane Cake .. lOs. ,, at'G I5a. 
ItKiiau Corn ' 175 , „ 60 », 
