The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1903-01-20
MENU OF THE TURKS
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~ GNEz-EN lsc1sENnEs

Nutrftlsus sra I-.rp.eussxe-Fep1-
lsrfrr 90 veE-tah8-. sHd s--et.-
Tk- Nsas1.i ut.k-
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= It5ss Elzt- rsE t,s 15-gre- o. TIE
AEric1- 1gussE-,s. l=Err rE7.stlzlllE
au1 lre1T~nsre And ensly Erts1re3
fro11 1r1iliss That are 10 IL f11uz he-t
~ grgzf tisU11I1cs-
TurEs O. u-f care rs s-i11s t.1i prs-
fsr E,szt Asa rsrsr1tles aud gvee;
tis1e- Tle B1sssras fl-uistf< great
rlr5s-F q szceEel- esA auoaE tbsz
IL r-1 EuLst eyEsrs snd uus-als
III tAs Turks have 20 i1e1 q the
oarce q COTS and xuFiy AK f1r -
--a-y osIs ca-lug nof1i-g - nat thsy
- Desrg Pieus Wa feu boosE
Cono-5 l-sf r1asi teef. seal - tfASs
are uukooWn Nuusa besf. li1rls
veal fguls aol game are e1ten- PorE
q -tle uuutfs-itls fest.-
Brnffzsz uiih tie TurEs = al
cLzsssz cons-sss 90 q cur = coEee an
tEszd A piale q chses@ rolled into ibs
fzi paocaEe is e1tel by The lsborsrE
Tiis is so-1erirnes erchanrti Tor c1kes
nat are ucct llse p-et1eIs o-iy lsrgsr
and DE ~ b.rL Iu the fruit saa-s1
dl1ereut kiots = ffut are ad3ed
Blark brad made q unb9Ied rye sOur
T. zlid stsryzb-re All SHEA fresh is
deliclS1E Win a feE srspes a piecs
q The native cheese aoc q cup q c01es
TIE ricbest nal, Is satisfied
Via al fsh- l1isstsrs and many
ne1ts sor1 O sal1d drsssiug j. ssrr-d
made o, Ezruc. 81, breaLcruDts ard
vinegar. al bruised 70 cresU. with
czviare Or c1cuuher- Mus.sss are much
larger than in this couutry They are
w1shel. steamed uut1 they 0sen. then
fIled with rice. cbopped ouion ard rep-
pr and butter. packed cioseiy 10 { YES
80 and baked au h9ur-
grks make fegr SOUPS a. they prefer
solid food. bat sardlles. srehovies and
Esifed olives or pis1chl0 uuts are eaten
before meals Is .ppeflzers- OF vegetl-
bies. which enter iargey into tbeir
diet the favurite is TIE tomato. and
scarcely any d.-l o. considered CON
pleie without f. though they never eat
this vegetable raw. To preserve -a-na-
toes Tor winter use they hoI them un-
II TIE si.ius are lcusc. then pass them
through c0lauders. after which they
throw salt into the pulp. This csuses Il
- a cd g. a -
while the residue is put into thin bags
and hung in the shade. The ueIt day
I u Is spread on cat surfaces 20 dry.
I Later u j. cut into squares and laid
in covered jars. This process retains
the taste and qualities % the tomato
better than canning. and q little water
makes the pulp moist again
] Potatoes. taste Tor which j. an ac-
/ Qulred one with the Turk are first
/ boiled. mashed with ezEs and a little
| -four. then made into cakes and fired
/ Beans and lima beans are boiled with
/ tomatoes and butter and sometimes on
ions squash Is sliced and fried CT
| stuffed with mincemeat onions and
boiled rice. and then baked. Large Gu
cumbers are also stuffed With minced
/ meats and baked or are eaten raw with
salt. one good stew j. made of nut
ton and green peas. Another has all
sorts Of vegetables. like an Irish stew.
Eggplant Is cooked 10 many ways.
some Of them palatabie and good one
recipe ls called iulsmbaiids. which
means that the imam foT whom the
dish Grst was made tainted With de
light al It's excellence. To make It, cut
slits in the sides of the eggplant and IN.
sert q forcemeat of ouion and minced
| chicken 10 the cavities Tie strips %
cloth around and fry thoroughly In boil
Ing fat Another way is 10 substitute
| eggplant for pOiatO in a stew. TOma-
toes should also be added.
Moussaka. another snd better form.
calls Tor one large eggplant. SLICED rath-
er thick, without peelns Have a
quart Of tOmstoes freshly peeled o.
canned and one pound % minced beef.
Fry the beef until IL separates ST
aside while the eggplant t. being fried,
then put alternate layers u meat egg
plant and tomatoes iu deep dish;
season and bake iu q slow oven one
hour.
Another delicious dish results from
| placing sliced onions. tomatoes and
ships bread or so.ia biscuit iu layers,
with a generous piece % butter In q
covered dish. Bake slowly four pours
PLAT the natioual dish of Turkey, Is
served Invariably at every dinner. Rice
always forms the foundation. and the
most popular variety Is that where
nothing but butter. tomstOes aud Fice
ls used. Take three quarters Of a
pound Of Carolina or Egyptian rice
wash until perfectly clean and while
still wet place IN a pan with One-quar'
ter Of a pound Of butter. Sir over the
IRE until the rice has absorbed the but
ter and become a light golden color
Add the rice 10 three pints OF strained
tomato juice. boil the whole up once
then draw aside to cook. without stir