The morning news. [volume] (Savannah, Ga.) 1887-1900, 1893-10-08

dice one quarter of an inch square two
pounds of tenderloin steak of dllet of beef
and one pound of raw potatoes. Put
into large saute or frying pan two
ounces of table butter; when hot add
three ounces of chopped raw onion; when
brown add the meat, potatoes and quart
of solid tomato pulp, stir to prevent burn
ing and moisten occasionally with strong
beef broth, in stock, and season with half
teaSpOonful of patrika, two tablespoon
fuls of mushroom catsup, salt and gill
brandy; place on back of range TO simmer
at least two hours after the Ingredients
have been cooked. Serve with dry
toast"
This looks very much like an improved
Texas hash, and if the boarding houses be-
tween New York and Washington would
only accept Colonel Sterett's uenderloin
hash favored with brandy they might be
able to impose hash on the boarders with
out strenuous objections.
Hon. Amos j. Cummings has q great
many friends and admirers all over this
country. In New York they think he is
a pretty clever man. Yet it is question
how Mr.. Cummings constituents will re-
gard the new niche which he is destined
to occupy in the temple of fame Still
Mr.. Cummings little recipe is quite in
the line Of his profession and is STYLED
Congressional Rejuvenator. =" A great
many re1uVenators are tried during the
season by members of the United States
congress, and possibly the gentlemen who
1nd such things useful may be glad to
know what so wise a man as Hon. Amos
| j. Cummings considers deserves the title
| of Congressional Rejuvenator" The
recipe says: Boil salt mackerel
shredded, hot boiled potatoes, chopped
line; the mixture placed upon leaves of
crisp lettuce and served with a glass of
Chateau Yquem invented by Hon. Amos
j. Cummings. After an all night session
of congress this journalistic congress
man retires to the House restaurant in
the capitol at Washington and prepares
this dish for himself and few friends"
TERRAPIN A LA GIBSON.
Some of these recipes are not half bad
after all, and no doubt may be very pala-
table when put together by their famous
inventors. However, there is one recipe
/ that every American who has ever heard
OF tab 'r'pin' will appreciate. II is
styled 'terrapin a la Gibson" Senator
Gibson, the distinguished godfather of
this recipe, has long been famous for his
good nature and good looks, and instead
Of being known chiefly as the "Appollo of
the Senate he has now received fame
at the hands of Mr., Murray.
The recipe is really valuable one and
Mr.. Gibson's friends who have had the
IetlClIN 10 Oe served Win terraDln pre-
pared by the senator from Maryland him
self, after this recipe stand ready to
vouch for it's unparalleled excellence.
The author says: "Terrapin prepared by
the Hon. Charles h Gibson, United
States Senator from Maryland As
the recipe of this DISTINGUISHED
epicure is constantly asked for the
author appends it in the sena-
tors own word Put hot poker for a
moment on the back of the terrapin, max
ing it poke out it head; then seize the
head with a 2-pronged fork. and with a
knife cut off the head Immediately be-
tween the fork 80 This seems awfully
cruel to the terrapin. But still there's
worse 10 follow, for Mr.. Gibson SAYS:
Put the terrapin in a pot of boiling
water and boil il for ten minutes Then
pour of the hot water, the first scaling
having removed all extraneous matter.
and put IL in another pot of boiling water
Boil until done. This is TO be ascertained
by the scales on the back slipping readily
upon pressure Of the fingers The terra
pin thus cooked can be placed aside and
kept until required