The sun., 1900-10-07
GOOD THINGS IN MARKET.
VARIOUS DBLICACIES THAT ARE AT
THEIR BEST JUST NOW

"
The Joys Of Broiied Spring Turkey-A Chap
ter on the Cooking OF Nenison-Prepat In 3
Terrapln for the Table-Ierman Oelrich =
wsy-Grspe Fruit, Fish and oyster Crabs.
Brown October brings great plenty TO tho
markets this year including three OF the ac-
/ knowledRed deicaceS. tcrrapin, venison and
| young Rhode Island turkey. the latter now at
/ It's very best The housewife who delights
| in an up-to-date cuisine has now within her
| reach these excellent additions To the list,
as well as innumerabe other foods fruit fish
| and vegetables that have been banishod from
summer bills Of fare
We are so apt to associate the turkey solely
| with the mammoth bird that graces the Thanks
giving feast that the presence OF broed spring
turkey on one fashionable hotel menu comes as a
surprise TO many Of the guests, an idea seemingly
prevalent that the turkey must be maturcd
extensively to be at its best This X n mistake.
however. for while the roast turkey will never
lose is popularity. associated aS IL Is with two
Of the years greatest home rejocings, the young
turkey which IS now in market is most delicious
when broiled
It's flavor Is far more delicate than that Of
the older bigger bird and properly cooked Is
dish to delight the epicure For broillng the
spring turkey Is split rubbed over well with
grldiron over quick clear fire. II Is served
on hot dish with melted butter and accom-
panied with new currant Jelly, With celery
salad the broilcd turkey ia a genuine delight
served In this way.
One restaurant famous last season for It's
Sunday night dinners. made menu specially Of
devilled chickens wings. which dish attained
marked popularity. The wings and also the
leg, OF tr~ Hprng turkey cooked In this manner
are excellent They are separated from tho
body and we'll seasoued with salt and pepper
Thcy are then rubbed in A paste made with
mustard and oil blended. slight incisons
being made in tho skin OF tho turkey legs
and wings They arc then broilcd. turned and
frequently basted. then served on hot dish
with an additional hot sauce II desired
New ways for cooking yenison are evolved
each season by clever chefs at the hotels and
clubs. but brolng is always in favor with those
who have tasted venison as cooked In camp
The steaks are cut half an inch thick and
broiled on a buttercd gridron over a hot FIRE
for four minutes on either side While the
steaks are being broiled melt on a dish equal
parts OF red currant jelly and butter. ono table
spoonful each to every pound Of venison and
a seasoning Of salt and pepper. Place the
steakson this when they are broied. turn them
In the mixture and serve. This recipe IL by
Oscar. the well-known chef Of the Astoria.
Venison Is not liked over well by many. simply
for the reason that II is improperly cooked
more often than any other sort Of food Sim
plcty IA the best sauce for venison as for ter
rapln and It lends itself excellently to chalng-
dish cookery.
The venison chop Is rare daiuty, as hunters
as rule send in the saddle. only leaving the
forequarters and shoulders In the woods or
using them for th. camp ThomasJ Murrey
- ~. h,,.I..,s =, ,n..,,,,-,asa - 49,,
says that huhuTeds OF iorequrlers nave oeen
seen in tho north woods Of Minnesota, left
thsre nv nor hunters who were only after the
,si.o ". - oo,ata.. 49, ~, 49,, ~
sauules, let some cohslue, 'ne r'o chop 'ho
the broled yenison shoulder blade which in
-. y, .a.,a 80, ,ra r.,, -
naVor Is pe.ter lhah 'he reg STEAK
For the chatting dish the chop Is trimmed
or Frenched and saut6d in the outlet dish,
,h,.a ,,r,,oa -, - si,,o saas,,oa ,i,h ,,or.or
''i.o oh eaoa Sluei WV" pvppot
and salt and served with cold currant Jelly.
yenison steak in the channg dish IA cooked in
,hIs -. C,,, sror, tha ia,, .,oat, ono ona =
quarter inches thick. When the bone Is reached
saw through IL. When the outlet dish Is hot
puV III IL eui ou.'' u 'l'es' ."ule uu'..i' ~ et "
s!zze n moment. ana put IN the STEAK, cover
snd cook two minutes, then turn and cook two
Hnes u, & ionser - season raa Mh sa[sp2sohi1 ~
@ p'i,T. ~, "i NJ p,,v, '' s b w. ~ -
5ao lii, ~, 20 ,ir, - nia ,ay or II dotro
GutnSo G yy, n"'t ~ p,,o VI ,,'.nr sj ,In,toa
t ni,i ~ St, 'suu , VI ~ E, ,i, i'' TIA "'''"''
Nsri Isri ~" - has ~, dr''v ,,o,,oIi,od h,
ch I'9D. l'Sy 80" r. ~ p'' ~ 'i,''',, ~ ,,1
S T. 'rj i Y, o,,u ,, ,h a W w Siord n ~"
", ~ i - IL m uitL IA IL, az ,,L
- - i's -, ui',, a, i,,uoH
ulZeH u vi '1ltl' ! ~ w WI NJ u ~
Az ou nH,.7T p"1oy MaS iau' % ait 4" ,bn o
Slsh, HsInlS ~ iaIEo itdS'S hhd Wy ialke
h9useloiqs OF the Gays oi hnlglth""u
~ luhS pe Hhqt, IN an ofuIuhry dl'h WIN
pastry npt 700 TIch ana cut about a quarter pi
an inch thick when placed on the Iie ~ should
be covered WIN butt"red paper nhti INC IaNt
hour oi haklng Gut inc ycui,on IA eihhH
slices ana lay In a deep ,dNh WIN slices
ot NenlSon or mutton iat between tho
slices oi veniSon. seasonlnR the layers OF meat
with SAT-, pepper ana powdered a.lsplCe four
into the dish gravy made of stewing the trim
nlngs OF Nrnlsoh lor an hout; IN wafer enough
any soou Ineat nI",h an1 I'at en ,l,h'G ~ equni
n eli Of roTt vino may ba substituted FOR Tho
claret When no wine is used. very little
chopped onion - nut IN ihe EheIlSh iasuts
., tbo nin M once, othervisa II is we'll 70 baEc
the venison for an hour before covering the
pastv Either use bottom crust or run a
sttip @ ni & ~ ,a m cr,' ,n" u,Sh
here Make groove in tho top crust and cTt
several Sits 20 permit the escape OF steam.