The Penn's Grove record., 1892-01-01
MOCK TURTLE SOUP.

Mock turtle soup is lar more DELI
cious than turtle soup, il carefully
made. Have the head split open and
skin removed ct the market. Soak an
hour in cold water and'sboil in Sic
quarts Of water until the flesh will
slip easily from the bones. Take out
the tongue and brains on separate
dishes, and pnt the feshy parts and
cheeks to cool. Chop the rest very
fine; reserve half q %tea-cupful for force
meat balls. Return the rest with the
bones to the pot. Season with n
large onion, one carrot. two teaspoon
fuis Of salt, one OF white pepper, one
bunch Of sweet herbs thyme. parsley
and savory) one-half tesspoonful OF
mace, owe closely and thinner for
four hours. II it shrlnks to less than
four quarts Of liquor add more water.
Strain and set aside until next day.
Remove the fat and bring half Of the
stock to the boiling point. Put two
tablespoonfuls Of butter in q frying
pan, when hot add two tablespoonfuls
Of Drowned four-when smooth add it
to the soup. Cut the tongue and feshy
parts Of the head into small dice, and
add them to the soup. Season with q
little cayenne and more salt-if neces-
sary. Add half of q well beaten egg,
salt and pepper to the chopped meat
you reserved-.and make into q dozen
small balls by the addition Of q little
| -four. Dip in the remainder Of the egg.t
roll in -four, place on a buttered paper
in o shallow bake-pan and brown
slightly in q hot oven.
yTLnr Aho o~rn hno o,lal-Av a min.
utes, tstirring constantly add the juic,
| of halt, q lemon, q wine -glassful OF Ma
deria wine, q teaspoonful Of mush-
room and one Of tomato atsup, and
the force-meat balls. Cover five min
utes and. serve.
DRvILRD GRABS.
This Is Mrs. Roror's recipe and can
not he improved upon. Boil twelve
heavy crabs In Q kettle of water to
which tablespoonful of salt has been
added, three quarters Of an hour.
When cold break off the claws and
separate the shells. Remove the
spongy fingers, and the stomach
which is found Immediately under the
head. Pick out all the meat, being
careful not to get any fine pieces Of
the shells.
Put halfa pint Of milk into a double
boiler, and when it is hot stir in q
tablespoonful Of butter and two Of
-four rubbed together. Stir smooth
and add four hard boiled eggs mashed
fine, a tablespoonful of finely chopped
parsley, a half s%altspoonful of grated
nutmeg and the crab meat, and season
highly with salt and pepper.
Clean the upper shells, fill them with
the mixture, carefully packing it in,
brush over with beaten egg, with
fine bread crumbs and fry in smoking
hot fat.
They can be baked if one prefers,
but the fried ones are far more delic-
ious.
BRAisED TURKEY
A turkey whether to be roasted or
praised should be singed and drawn
| the day before it is used.
Make q dressing of stale bread
crumbs seasoned with a teacupful Of
butter, one egg, minced celery and
chopped parsley, salt and pepper.
Mix we'll, fill the body, sew up the
opening and truss it into good shape.
Chop onemedium, sized onion, q root
Of celery and half of alarge carrot; but
ter the bottom of the roasting pan and
put In the prepared vegetables to-
gether with two bay leaves, q teaspoon
full Of pepper corns q tablespoonful OF
salt and four ~teacupfuls Of boiling
water. Place the bird on top Of this
and bake, bsstiug every fifteen minutes
with the liquor in the pan. When it
is done put two heaping tablespoonfuls
Of butter in q frying pan and brown
carefully, then add two level table,
spoonfuls Of -four, strain the liquor
from the pan into it and stir constant
ly until it boiiB and is smooth. Add
half a "a Of chopped mushrooms and
serve in gravy boat.