New-York tribune., 1901-11-04
MENUS FOR NOVEMBER.
HOW TO COOK DELICAC1Es NOW IN THE
MARKETS-SIMPLICITY IN BILLS
OF FARE IN VOGUE.

OF FARE IN VOGUE.
November brings genuine delicacies to the mar
kets, well a score of lesser dainttes WFch uo
much to atone for the disappearance of green
vegetables from the stalls. Quail. terrapin WIG
turkey and rabbit make their appearance and give
aesthetic housekeepers ichance to vary the home
menu.
Wild turkey is considered by a more too'h-
some bird than the tame variety, and In the west
and South 1t is highly esteemed as an eplcurea,i
dainty It a very dry "meated' bird. the darh
portions being wonderfully rich in flavor II i
stuffed with a made with bread crumbs
finely chopped pork. pepper, salt and al ess beaten
in with some melted butter The turkey is 6asted
while baking first with butter and water, lheH
with gravy. and lastly with melted butter the
dryness of the bird requiring plentiful allowance
Of the latter It Is served with currant Jeiy- Lie
young birds are delicious broiled.
Quail is the choicest of all the smaller ol'us'
Those who only know it as served IN restaurall.s -
are unawa of the joys OF a quail cooked AS u -
IN the South where the preparation Of srnai oi'u
Is a genuine The placing OF an oyster III cav"
bird before baking IS improvement
But it is when broed that the quail is most oe
lcious and the birds are plentiful IN local ma
kets Of late wears they should often be seen Oh
the home table. They are split longthWiSe down ~
back for broiling. wiped we'll with a dathP 'i
seasoned with salt and pepper. rubbed IN wa
butter and dredged with -four Iheh li.S
placed over a clear fire gTidiron ana oIoiie
for ten minutes and served on hnttered toas'
Mace slice Of each bird for e31
There are numerous 2ther vas was 20 for the bird
pame Die esteemed as Christian dainty IN [.iS "a
Snd maqs Py yH shond a3ays with
quail, and celery y stad ad,raT Wth hacnaaS!11
Rabbit, so highly esteemed by Frencn ana dtrr NV
man ma f'Gks % dish which lends itself admiral bly, to
high class culinary accomplisinenmr, NJ ,5eo of tn,
recipe for cooking rabbit stges t an 10 laea arnnoyad
elaborate methods of coming thaf dss Are IN small
pieces and placed IN deep dish with TWO s.oo %
onion. red pepper cut up SIX c!oaCs, baIf mint of
yinerar ana two tnblespoonfuls of olive oil IN lrs
mixture the rabbit meat is allowed onnful TO Of
bHcf Dripping When hot saute the rabbit IN ~, ~ io of
eef hrotb half teaspoonful of Drowned -four ana ana
gill of sherry. Put away to coei, ana di The
Iehbit NAV be warmed in a chatting dish when re-
qqIred ,o,.o-s o,o,r, If as the king of all deli
,acyas otbers assert that 1t is overrated, puI
chefs vie with one another IN rs terrapin as
the North home cooks do not atellip' se t.nrtta
general thing The diamond back IS the Iavoraiu a
the most plentiful variety coming from 49,
Bav and the Carolina shores in abundance oufiiis
cooking terrapin although the moth OF prepah a.
ton have been practically revolutionary ht
! discovery was made by an amateur chel tIa' f.h
re- pin cooked without wine was pftttr ina" "''"
the usual M aGoTn oon l Of NoTenber the round
tainments begins and the planning for ,e hostess
Tha growing simplicity OF menus chosen ,3I p eo
sea Guests VIII no longer wander through courses
and sauces innumeraele as OF Ola. .o-, cooking
The GsyeF f5 hfS'F chooe .oois in thsr but
the old time elaborate company dinner - @9is ms
away with. Americans have also !ahst @ ~
tom Of entertaining their FRIENDS n! .bon
sorra6 az IL o'clock TO parties Of not more than
six The idea a delightful one al!o"lnE iua 81 81
nfornaIity that Is missing at the later rePae's o
Wan,: dispense with candles and have sunligh,
nd flowers only decorative effects me cusroli @
trx Rouses Of WESTMINSTER and Long Island @he mo
Invitation breakfasts arc pleasant - bcir
round OF social plea.HTe sot as ;hey choose
A. aReolue lack formality Is the distlhGuiSn'"s
characteristic OF tho feasts
FOR INVITATION BREAKFASTS
Grape tr7lit with rnaraschino
Consorme in cups .s,
Chops with French peas
Quail toast. curran,, JcIts JcItss.,-,,iss
SALAD ct Of celery and TaS np'''' WIN C5eoa.
Asserted
rs,,I,es crabs Mushroom pattes
49,. Cold ,,,Lt.S ham stuffed tomatoes
sslad Of oranges With French dressing G'csa
oyr,ers shell
Terrapin a chatting dish
poast canvasback duck with currant Jelly
.-,.-as5. G.''lsd cold sweet p''"' Vinasret,e
Coffee Tea.
,o,s,e- nstt1ss Cold beef
pas, naTtrisee BroiIed mushrooms
Tomatoe, with mayon1aise
Coffee Tea
lobster Neuburg
Chicken vers brochette
po,atoes soufie Gr!iled tomatoes