Rosebud County news. [volume] (Forsyth, Mont.) 1901-1906, 1903-01-15
MENU OF THE TURKS.
DISHES THAT COULD BE ADOPTED
BY AMERICAN HOUSEWIVES,
viands That Are at Once Appealing,
Nutritious and Inexpensive-POpu-
larity of Vegetables and Sweets.
The National Dish.

Some of the dishes found on Turkish
tables might well be adopted by the
American housewife, being appetizing
and inexpensive and easily prepared
from articles that are to be found here
in great abundance.
Turks Go not care for salads, but pre-
fer meat, fish, vegetables and sweet
dishes. The Bosporus furnishes a great
variety of excellent fish, among them
the red mullet. oysters and mussels,
but the Turks have no idea of the
choice of cuts and simply ask for so
many Okas, caring nothing so that they
get meaty pieces with few bones.
Corned beef, roast beef, steak - these
are unknown. Mutton, beef, little
veal, fowls and game are eaten. Pork
is ''the unutterable flesh.''
Breakfast with the Turks of all
classes consists of 4 cup of coffee and
bread. A piece CT cheese rolled into the
fat pancake is eaten by the laborers.
This is sometimes exchanged for cakes
that are much like pretzels, only larger
and not SO hard. In the fruit season
different kinds of fruit are added.
Black bread made of unboiled rye -four
is sold everywhere and when fresh is
delicious. With few grapes, a piece
of the native cheese and Il cup of coffee
the richest man is satisfied.
With all fish, Holsters and many
meats a sort Of salad dressing is served
made Of garlic, oil, breadcrumbs and
vinegar, all bruised to cream, with
caviare or cucumber. Mussels are much
larger than in this country. They are
washed, steamed until they open, then
filled with rice, chopped onion and pep
per and butter. packed closely in a yes
sci and baked an hour.
Turks make few soups, as they prefer
solid food, but sardincs, anchovies and
sailed olives on pistachio nuts are eaten
before meals rs appetiZcrs. OF veGeta-
bles. which enter largely into their
diet, the favorite is the tomato, and
scarcely any dish is considered COM
pleta without it, though they never eat
this vegetable raw. TO preserve toma-
toes for winter use they boil them I'M
til the skins are loose, then pass them
through colandcrs, after which they
throw salt into the pulp. This causes it
to settle, and the water is poured off
while the residue is put into thin bags
and hung in the shade. The next day
1t is spread on flat surfaces to dry
Later it is cat into squares and laid
in covered jars This process retains
the taste and qualities of the tomato
better than canning, and a little water
makes the pulp moist again.
Potatoes, a taste for which is an ac-
quired one with the Turk, are first
boiled. mashed with eggs ana little
flour then made into cakes and fried.
Beans and lima beans are boiled with
tomatoes and butter and sometimes on
ions. Squash is sliced and fried or
stuffed with mincemoat onions and
boiled rice, and then baked. Large Gu
are also stuffed with minced
meats and baked or are eaten raw with
salt. One good stew is made of NUT
on and green peas. Another has all
sorts Of vegetables. like IN Irish stew.
EgGpl0nt is cooked in many WAYS,
some Of thrn paiatahle and good One
'ocipc is called imambaildc, which
means that the imam for whom the
!iSh first WAS made tainted with de-
light at its excellence. 70 make it, cut
'llls in the SIDES OF the eggplant and in
'crt forcCmvat OF onion and minced
chicken in the cavities Tie strips of
10th around and fry thoroughly in boil
ne fat. Another way is to substitute
eggplant for potato in Il stew. Toma-
ocs should also he added.
MouSsaka, another and better form,
ails for one large eggplant sliced rath-
+ thick, without peelng. Have 4
luart of tomatoes freshly peeled or
ana one pound of minced beef.
Try the beef until it separates, set
side While the eggplant is being fried. |
hen put alternate layers of meat, egg
liant and tomatoes in Il deep dish;
eason and bake in slow oven one
lour.
Another delicious dish results from |
placing sliced onions. tomatoes and |
hips bread or soda biscuit in layers. |
With a generous piece of butter, in Il
covered dish. Bake slowly four hours.
PLAT, the national dish Of Turkey, is
erved invariably at every dinner. Rice
lways forms the foundation, and the
most popular variety is that where |
Nothing but butter, tomatoes and rice
S used. Take three-quarters Of a
pound Of Carolina or Egyptian rice.