The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-07-12
THEY WILLNEVERD DIE
Mrs. John Sherwood Gives Fa-
nous Menus and Recipes.
HOW TO PREPARE TERRAPlN.
Chicken With spaghetti-The Best Din
ner That General Grant Ever
Stretched His Legs Under.
tcorYRreHr, 1891, BYxrw. SHERWOOD


Gather up the fragments that remain that
nothing be lost-John vi, II.
This is not intended to be a cooking
nook; but In order to help the young
housekeeper we shall give some hints as
TO menus and 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 the
state of Maryland (which was founded by
rich and luxurious Lord Baltimore)
knew how to cook the terrapin. the can
vas-back duck. oysters and the superb
wild turkey, not to speak of the well-fat-
tened poultry of that rich and luxurious
Lorraine of America, Maryland, My Ma
ryland." 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 back ed terrapin,
plunge them in boiling water for three minutes
10 take on the skin, wipe them clean, cook them
In water slightly salted, drain them, let them
get cold, open and take out everything from the
shell. In removing the entrails care must be
taken not to break the gall. Cut off the head,
tail, nails, gall aud bladder. Cut the meat in
eveu-elZe pieces, put them In a sauce pan with
four ounces of butter, add the terrapin eggs. and
moisten them with a half pint of Madeira wine.
Let the mixture cook until the moisture is re.
duced one-haf. Then add two spoonfuls OF
cream sauce. After five minutes add the yolks
oil tour raw eggs diluted with hall cup OF
cream Season with salt and pinch OF red pep
per. The mixture should not boil after the yolk
OF egg is added. Toss in two ounces OF butter
before serving. The heat of the mess will cook
egg ana butter enough. Serve with quartered
lemon.
This is perhaps. if well cook ed, the most
excellent of all American dishes.
A chicken gumbo soup is next:
Cut up one chicken, was and dry it. dip it in
Hour salt and pepper 1t, then Try 1t In hot lard
to q delicate brown.
In soup kettle place five quarts of water and
your chicken, let it b5il hard for two hours, cut
up twenty -four okra pods, add them to the soup,
and boil the whole another hour. One large
onion should be put in with the chicken. Add
red pepper to taste, also salt, not too much.
Serve with rice Dried okra can be used but
must be soaked over night.
Another Maryland success was the to-
mato catsup:
One bushel of tomatoes, boiled until soft,
| squeezed through sieve, add to the juice half
agallon OF vinegar, IL pints salt. ounces whole
cloves, ounce of alispice, ounces OF cayenne
pepper, 3 tablespoonfuls of black pepper, heads
of garlic, skinned and separated; boil three
bottle without skimming. The spices should be
put in muslin bag, which must be taken out,
of course, before bottling.
II desired. | peck of onions can be boiled,
the tomatoes
Green pepper pickles: Half pound of mus
tard seed soaked over night quart of green
pepper chopped. quarts OF onions chopped,
| quarts of cucumbers also chopped, quarts of
green tomatoes chopped, quarts OF cabbage
chopped, mix and measure. To every gallon of
this mixture add teacup OF salt. let it stand
until morning, then squeeze perfectly dry with
the hands Then add pounds OF sugar, and
After boiling and while still hot squeeze per-
| fectly dry, then add ounces of cloves, ounces
| OF allspice, 3 ounces OF cinnamon and the mus
| tard seed.
The peppers should be soaked in brine
thirty-six to forty-eight hours. After
soaking wipe dry and stuff, place them in
glass jars and cover with fresh vinegar.
This was considered the triumph of the
Southern housekeeper.
CHICKEN WITH SPAGHETTI.
Stir four sliced onions in two ounces of butter
till very soft, add one quart of peeled tomatoes;
stew chicken in water until tender and pick to
pieces. Add enough of the gravy to make a
| quart, with the onions and tomatoes. Let it
stew fifteen minutes gently. Put into boiling
| water two and one half pounds of spaghetti and
tender, drain this and put in layer on platter
sprinkled with grated cheese, and pour on it
stew. Fill the platter with these layers reserv-
| ing the best of the chicken to lay on top.
The old negro cooks made a delicious
| CONNECTION known as CONNECTION cake.
| Those who lived to tell of having eaten it,
declared that it was dream. 1t certainly
| leads to dreams, and bad ones, but it is
worth nightmare:
One and one half cups of sugar,
Two and one-haf cups of -four.
One-half cup of butter.
One half cup of sweet milk.
Whites of six eggs.
Three small teaspoons of baking powder.
| Bake in two or three layers on a griddle.
FILLING.
One pound almonds blanched, and cut up not
| too fine.
One teacup OF raisins chopped
One teacup of citron chopped.
-Four eggs, whites only
| Seven tablespooniuls of pulverized sugar to
! each egg
Mix this destructive substance well in
| the froth of egg and spread between the
| layers of cake when they are hot, set it
| few minutes in the oven, but do not burn
| il, and you have delicious and profoundly
| indigestible dessert You will be able to
| write "Sartor Resartus" after eating of it
| freely.
But it is, oh so good.
WALNUT CAKE.
One cup of butter.
Two cups OF sugar.
Six eggs.
Four cups of flour.
| One cup of milk.
Two teaspoonfuls of yeast powder.
| This is also baked in layers, and awaits
| the dynamite filling which is to blow
| you up.
WALNUT FILLING.
Two cups of brown sugar.
| One cup of cream.
| A piece of butter the size of an egg.
| Cook twenty minutes, stirring all the time;
| when ready 10 take off the stove put in one cup
| of walnut meats. After this has cooked a few
| minutes longer, spread between the layers and
/ while both cake and filling are hot.
Perhaps a few menus may be added here
| to assist the memory of her who does not
| know what to have for dinner"
Tomato Soup.
| White Fish. brolled.
| Golden Sherry. Claret MADEIRA
| Mashed Potatoes.
| Round OF Beef braise with glazed onions.
Champagne. Chateau of Queen.
| Roast Plover with cress.
Chicory salad
| Custard favored with vanilla
| Cheese Cordials Chamberlain. Fruit.
| Coffee.
Or plain dinner:
| Sherry. 0xtail Soup. Claret.
| Fillet of Lobster Ia MaZarin.
| Turkey rings with PURGE of chestnut
| Salad of Fresh Tomatoes.
| Cream Tart with Meringue Cheese.
This last dinner is perhaps only enough
| for a small party, but it is very well COM
| posed. much more elaborate menu