The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-07-12
fine MENUS AND RECIPES
For the Advantage Of Young House
keepers, Also Old, They
Are Given.
An Old Virginia Recipe for Cook
Ing Terrapin, Rare and
Excellent.
Confection Cake That Causes Dreams but
Is Worth n Nightmare - Gen.
Grant's Best Dinner.

Y NOUIoCblOu SWh0 1naI CAUb0o dreams OOt
Is Worth n Nightmare - Gen.
Grants Best Dinaer.
Written for THE SUNDAY ~INDEpENpENT.l
"HIs Is NOT INTENDED TO BE A
\IL cooking book; but in order to help
SAS the young housekeeper we shall
give some hints as to menus and a few rare
recipes.
The great line Of sea coast from New
York to Florida presents us with some un :
rivaled delicacies, and the negroes of tho
state Of Maryland (Which WAS founded by
the rich and luxuriant Lord Baltimorc)
knew how to cook the terrapin, the canvas
back ducks, oysters and the superb wild
turkey, net to speak of the weil-fattened
poultry of that rich and luxurious Lor-
raine of America, maryland. My, Mary
land,' which Oliver Wendell Holmes calls
the 'gastronomical center of the uni
verse;"
Here is an old Virginia recipe for cook
ing terrapin, which is rare and excellent:
Take three large live diamond-backed
three minutes to TAX off the skin, wipe
them clean, cook them in water slightly
sailed, drain them, let them get cold, open
II take out everything from the shell. In
removing thu entrails care must be taken
to not break the gall. Cut off the head,
tail, nails, gall and bladder. Cut the meat
in even-sized pieces, put them in a sauce
pan with four ounces of butter, add the ter
rapin eggs, and moisten them with a half
pint of Madeira wine. Let the MKT re
book until the moisture isreduced one-hulf.
Then add two spoonfuls of cream sauce.
Afrer five minutes add the yolks of four
raw eggs diluted with q half cup of
cream. Season with salt and u pinch of red
Pepper The mixture should not boil after
the yolk Of egg js added. Toss in two
of the mess will cook egg and butter
enough. Serve with quartered lemon.
This is perhaps, if we'll cooked, the most
excellent of all American dishes.
A chicken gumbo soup is next.
Out up one chicken, wash and dry it. dip
hot lard to a dclicato brown.
In a soupkettle place five quarts of water
and your chicken, let it boil hard for two
hours, cut up twenty-four okra pods, add
them to the soup, and boil another hour.
chicken. Add red pepper to taste, also
salt. not too much. Serve with rice. Dried
okra can DO used, but must be soaked over
night.
Another Maryland success was the to-
maVO C0JBup.
One bushel of tomatoes, boiled until
soft. squeezed through a sieve, add to the
juice half q gallon of vinegar, one and a
half pints salt, three ounces of whole
cloves, one ounce of allspice, two ounces
of CAYENNE pepper, three tablespoonfuls of
black pepper, three heads of garlic, skinned
and separated; boil three hours or until
the quantity is reduced one-half; bottle
without skimming. The spices should be
put in q muslin bag, which must be taken
out of course before bottling.
II desired. one peck of onions can be
boiled passed through a sieve, and the
Juice added to the tomatoes.
Green pepper pickles: One-half pound
of mustard seed soaked over night, one
quart of green pepper chopped. two quarts
of onions chopped, four quarts of oucum-
bers also chopped, eight quarts of green to-
matoes chopped, six quarts of cabbage
chopped, mix and measure. To every gal
Ion of this mixture add one teacup of salt,
let it stand until morning, then squeeze
perfectly dry with the hands. Then add
eight pounds of sugar, and cover with good
vinegar and boil five minutes. After boil
ing and while still hot squeeze perfectly
dry, then add two ounces of cloves, two
ounces of allspice, three ounces of CHINA
mon and the mustard seed.
Thu peppers should be soaked in brine
thirty-six to forty-eight hours. After soak
ing wipe dry and stuff, place them in glass
jars and cover with fresh vinegar. This
was considered the triumph Of the southern
housekeepsr.
CHICKEN WITH
Stir four sliced onions In two ounce of
butter till very soft, add one quart of peeled
tomatoes; stew chicken in water until ten
der and pick to pieces. Add enough of the
gravy to make q quart, put with the onions
and tomatoes. Let it stow for fifteen min
utes gently. Put into boiling water Two
and one-half pounds of spaghetti and 4
h,nIfri of colt b,il tuapfv p,ipptau ~ mn
til tender, drain this and put in a layer on
u platter sprinkled with grated cheese, and
pour on the stew. Fill the platter with these
layers, reserving the best of the chicken to
lay on top.
confection known as CONNECTION cake.
Those who lived to tell of having eaten it,
declared that it was a dream. 1t certainly
leads to dreams, and bad ones, but it is
worth a nightmare.
One and one-half cups of sugar,
Two and one-half cups of flour,
One-half cup of butter,
Ons-half cup of sweet milk.
Whites of six eggs,
Three small teaspoons of baking powder.
Bake in two or three layers on q griddle.
FILLING.
One small cocoanut grated.
One pound almonds blanched, and cut up
not too fine.
One teacup of raisins chopped.
One tencup of citron chopped.
Four eggs, whites only.
Seven t~easpoonfuls of pulverized sugar
to each egg.
Mix thisd destructive substance we'll in the
froth of egg, and spread between the layers
of cake when they are hot, set it q few min.
ties in the oven, but do not burn it, and
you have a delicious and profoundly indi-
gestible dessert. You will DO able to write
bartor Resartus, after eating of it freely.
But it is, oh! go good.
WALNUT CAKE,
One cup of butter.
Two cups of sugar.,
Six eggs,
-Four cups of flour,
One cup of milk,
Two te~aspoonfuls of yeast powder,
This is also baked in layers, and awaits !
the dynamite filling which ia to blow you
up.
wALNU FILLING.
Two cups of brown sugar.
One cup of cream.
\ piece of butter the size OF an egg.
Cook twenty minutes, stirring MI the
time; when ready to take off the stove put
in one cup of walnut meats. After this has
cooked a few minutes longer, spread be-
tween the layetB and while both cake and