The sun., 1900-10-07

| There are hundreds Of recipes for terrapin.
| and II Is cooked and eaten In all styles; but
Mr. Herman Oerlchs Is credited with inyenting
| a new fashion In terrapin cooking that Il voted
better than any OF the older methods
II was first given to the world at meeting
Of the Aborlglnes Club, an organization In
existence several years ago. and the discovery
was considered of such importance that II
created much discussion in the papers and the
clubs, whore II was agreed that terrapin cooking
had been reyOlutlOniZed
The Aborigino- Club included among itS
members Col Thomas Ochilrcc, John Cham
berlin, Col John toCkcrill and Young John
abroad At e1ch meeting one of the mcphcr.
was required to cook some new ana original
recipe in chatting dish and 1t was thus that
Terrapin Ia Oelrch~ wa, invented II Is pre-
pared very simply and without vine
=, The very finest terrapn must hr used, Drop
the largest, finest COW terrapn ohtainHblc into
boiling water Boil for fifteen minutes then
cool In cold water, Place u on It's back and
remove the cnrails. gall bag and claws and
rub On the outerskin on the lcy~, Divide the
meat into neat rleCcs, put thc~" In stew pan
with water sufficient To- cover, -"a-"u with salt
and pepper only and boil slowly one hour When
done cool and put nwaN IN ic" box When
wanted put In a chatting dish, add two ounces
Of the best table butter stir thoroughly, tasting
for sCasoning and when the ingredients mr."
thoroughly Incorporated serve on lot plates.
No sherry or Madeira is used in the PREPARATION
Of the dish nor should any be served with II.
Mr. Dc~hIcr Welsh cooks torrapin a Ia Mary
land NJ follows Plunge two COW torr1utn
into boiling water aud boil for fifteen minutes
When cool rub on the outer skin from the legs
and take tho shells carefully apart Cut away
the meat take the sand bag, claws, head and
gan away saving the eggs; The nrNt day cook
the yolks Of four hard boiled eggs sand quarter
Of q pound of butter until II becomes paste.
Add To this gradually while stirring "A half pint
OF cream and half a rill OF good sherry, Pour
this mixture into the upper dish with hot water
bepeath in n" lower, one, light ihc lamp, silr
while warming and when hot add the terrapin
Sinmr for n few moments.
Tcrrapin steaks are prepared by cutting the
meat OF terrapin into small slices. sprinkling
them over with salt and pepper and some butter
Then fry in pan or broi on a grIdiron When
done place them on dish and serve very not
or they may be dipped In butter fret. then
suited pcppercd, dirrcd in bread crumbs and
cooked, EpiCurcS claim that champagne Is
tho only thing that should be- served rs an ac-
compartment TO terrapin.
October Is n great month for FISH, bringing
with It's opening all tho varieties Of smoked
fsh, mackerel bloatcrs, haddoci and fnnan
haddlc as well as Oregon salmon. German carp,
Goldfish tongues. oyster crabs and butter fish.
or these the oyster crab is a much-estecmcd
delcacy II makes delightful sauce for
boiled nsh Add q tablespoonful OF the crabs
10 half n pint of drawn butter, sauce Holland
aise. or in fact, any white or cream fish sauce
and serve with any boiled fish
The CRABS are very good Nncn ITled IN not lht
after being rolled in -four or bread crumbs and
make a delicious omelet Roll an ounce II butter
into little balls. dredge these with -four put
them in n pnn and when they begin to melt
Wh,k them, but do not let them brown. add
gill of hot water and simmer until thick now
add half n pint of oyster crabs. salt and pinch
Of CAYENNE. Beat MP four eggs thoroughly,
make an omelrt and just before folding add
the crabs and serve.
Boiled cold oyster crabs served with mayon-
naisc on q crisp leaf of lettuce make dainty
apUci7er for dinner or luncheon.
Goldfish Tongues are also egarded as adeliCRcy.
Wash four tongue in cold water. put them
on the Are In hot water slightly sated and
boil thirty minutes. then drain. Arrange
neatly on a folded napkin placed on a hot dish,
garnish with parsley and slices ot lemon and
send 10 the table with cream sauce.
Butter1sh are cooked spoItsman's style when
pefcCtly fresh fried IN very hot pork fat. Salmon
trout. also in season may he cooked In this
way
The various smoked fishes have their ad-
mTers as breakfast dishes and they are well
coined back 20 the daily menu by persons he
ieving In light breakfasts. The secret In maxi
ing smoked and salt fish delicate In flavor. and
digcsthe as well lies In the thorough soaking in
liberal fresh water.
3roilcd salt mackerel after soaking over night
NAV bo rubbed with melted butter or olive oil
and broilcd not too close 10 the FIRE Hndwith care
not to dry them out After hroiling plunge
the FISH into boiling water which rlunIcns
them. Serve hot with melted butter dash OF
pepper and half n lemon.