The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1888-02-09
n,oH.L,v,No STATESMEN.


Numerous Epiouies Among the Members
Of the Hiftieth Consrsss.
Epicures are numerous in the pres
ent Congress, and they have the facul.
ty Of finding out where the best cook
ing can be found and satisfying their
cultivated tastes. Accordingly, nearly
all Of the high-living statesmen are
terrapin-eaters; but since Mr.. Bayard
retired from the Senate there Is not a
member Of that body who has gained
the distinction Of being a first-class
terrspin cook. Senator'S Palmer,
Becky Cameron. Eustis Hale, Gray.
Vance. Hawley, Vest Hiscock and
several others would ride many miles.
on pinch. stay away from an ALL
night session, to sit down to we'll.
cooked dish Of terrapin. but not one
Of the number has learned the
art of dressing and serving
diamond back. In the
House Archie Bliss, Harry Bingham.
Ben Butterworth. WIN. L. Scott, Tom
Reed, Samuel ]. r andall and score
or more of others are noted devourers
Of terrapin. But there is only one
member Of either House who is known
to be an expert in preparing the dainty
dish, and at present he is the envy of
his epicurean associates. Charley Glib
son, the genial bachelor member who
represents the eastern shore Of Mary
land. the home Of the diamond back.
is Bayard's successor to the title OF
Congressional terrapin cook. He has
on several occasions 'set up the ter
rapin for few personal friends in
Congress, and they are trying to in
duce him to give them his recipe. Mr.
Gibson is a modest man and attempts
to plead ignorance on the subject when
terrapin is mentioned. There is a
certain Western Senator who
thinks that no well-regulat-
ed Senate should be without
a terrapin cook, so he is now engaged
in taking instructions in the art from
his friend Gibson. He has made such
rapid progress that he contemplates
giving a terrapin supper of his own
cooking at an early day. Mr.. Gibson 8
recipe is as follows:
The first act on the part of the cook
to to cut off the terrapin's head. As 1t
is dormant in winter hot iron should
be placed on its back. and in few
minutes the head will protrude. With
two-tincd fork seize the head behind
the jaws and cut it off just behind the
fork. Then set the terrapin up against
the kitchen dresser. so as TO allow the
blood to drain off. That will not take
long, as the terrapin is cold -blooded
and bleeds but little. Then place the
terrapin in pot of boiling water and
allow it to boil something over an
hour, until the scales turn up at
the end and become slippery SO that
they can be removed with the hand.
Then turn the terrapin on its back and
remove tho bottom shell. The test o.
the terrapln being thoroughly cooked
is the readiness with which the sutures
! between the bottom and top shells
separate. Prominent in the meat oi
terrapin is the livcr in the center o.
which is tho gall duct. which must bt
removed with great caution. All the
rest Of the meat is edible. although
some terrapin eaters insist upon hav
ing the entrails also removed. Aftel
the larger bones are disposed Of th'
meat is then put into q chafing dish,
with a half teacupful Of warm water
and allowed to simmer over spirit
lamp until the mass is heated thor
oughly. In the mean time half pint
OF good butter and little pepper ant
salt are added. No other condiment
are necessary. Washington Letter.