The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-10-09

ly, fill up with plain dressing, sew up.
tie down the legs and wings and place
in a steamer over boiling water and
steam until tender. Then place in a drip
ping pan. spread thiclkly with butter.
dredge with salt. pepper and flour and
place in the oven. Basic with melted
butter until nice rich brown Serve
with apple butter, or spiced wild grapes.
QUAIL ON TOAST.
Dry-pick the birds and SINCE a~er tho
gas flames or a tablespoonful of alcohol
poured in a saucer. Cut off the heads
and the legs at the first joint: draw and
split down the back; place in salt and
water for ten minutes, drain and dry in
cloth, cover with bacon or butter. sea
son with salt and pepper and place on
a broiler; broil ten minutes on either
side, brushing frequently with melted
butter When done place each bird on a
slice of buttered toast. with breast up
ward, garnish with parsley and serve
with creamed celery OF cucumbers.
WILD GOOSE ROASTED.
Soak in salt and water for twelve
hours before cooking, and If you are
not sure that it is young and tender.
parboil it for an hour at least. Old
geese are better boiled or steamed; for
roasting they should not be more than
eight months old and very fat to be
tender and juicy. green goose, four
months old, is considered a very choice
dish by New Highlander. 1t should
hang at least twenty-four hours be-
fore cooking.
Cut the neck off close to the back.
but leave the skin so it can be drawn
over and down on the back under the
wings, when they are placed in posi-
ton F'latten out the breast with a
rolling pin; tie wings and legs securely
into place and I'LL loosely with plain
bread stuffing. Sew up securely and. il
the goose is not fat enough TO haste
itself lay strips of salt fat pork over
the breast and tie in place. Put a lit
tie water in the dripping pan, add
little salt and pepper and haste the
goose frequently with this Turn occa-
sionally SO as to brown evenly on all
sides until tender and nice color
Serve with giblet gravy and apple
sauce.
Inquiries Answered.
Mrs z. L. B. writes: ''Wnl you kind
1y send a recipe for canning fresh
mushrooms2"
CANNING FRESH MUSHROOMS
The ordinary field or market mush-
room is not suitable for canning. The
French champignon cultivated button
mushroom is grown for this especial
purpose and cultivated in mushroom
caves from the spawn. These are the
canned mushrooms in common use IN
cooking. The ordinary mushroom may
be dried out, but we would not advise
canning unless you cultivate the white
button variety mentioned. The dried
mushrooms give more of the true flavor
of the fungi than the canned. Dry by
peeling and trimming them. Place on
pans in an oven nearly cold, a bakers
oven is the best, and keep them tied up
closely in paper bags in dry place
CHILLI SAUCE. TOMATO CATSUP-
Mrs. NJ. R. writes. please give rec
ipes for Chilli sauce. not only ingredi-
ents. but process of making; also one
for tomato catsup.
We refer our correspondent to ar
ticles published in the paper very re-
Gently for the desired recipes. both for
mula and directions for making. In
Some Delicious Vinegars and Cat
-.
catsup and in following article. Rel
ishes for Cold Meats" you viii see
"Chili Sauce" Write to the newspaper
office for copy of the papers contain
ing the articles. If they cannot fur
nish them write us inclosing stamped
self addressed envelope and we VIII
send them to you.
GREEN TURTLE SOUP.
Mrs. K. w. Strong writes: Il have
noticed green turtle soup on many
hotel and restaurant bills of fare. but
have not been able to get a recipe for
making it at home from turtle meat.
Would you please publish a simple way
of preparing this dish?"
The green turtle soup in hotel and
restaurant bills of fare is made from
the canned turtle meat. as q rule.
After killing the turtle separate the
under from the upper shell and cut
the meat of the breast in six pieces.
carefully remove the liver and egg and
green fat and lay all the parts in cold
water Care must be taken in remov-
ing the gall bag from the liver. as n
drop of the bitter fluid will ruin the
part of the meat it comes in contact
with. Throw the gall bladder and in
testines away as soon as removed. sep
arate the fins as closely to the shell as
possible then take out the green fat
that will be found in the sockets OF
the legs where they join the body.
place in water with other parts. Boil
the upper and lower shells until the
bones fall apart Then remove the
mucilage from the shells: place It in a
separate dish Put the head. fms. liver.
heart and all the flesh. a pound Of lean
ham cut into strips, good sized bay
leaf level teaspoon of whole cloves,
bouquet of sweet herbs. two blades OF
mace a dozen pepper corns and "A me
dunn sized onion in a kettle. Cover
with the liquor from the boiled shells
and simmer until the meat is thorough
" DONE Then strain through fine
sieve and return to the kettle: cut the
meat into inch pieces: add to the herbs.
etc, a heaping tablespoon of sugar. r
quarter of a pound of good butter and
a bottle of madeira and let heat to
boiling point Melt another quarter OF
a pound of butter and thicken with
same quantity of sifted flour; add
pint of the turtle shell liquor and elm
mer gently a few minutes, Swimming
carefully When both the sauces are
ready add them together. Heat the rest
of the liquor from the shells with the
green fat and Tnucilage, put them ana
the meat In the saucepan with the
turtle eggs or yolks of half dozen
lemon and the other half sliced thin.
Season with salt and pepper to taste.
Let all heat to steaming point and
serve.