The daily journal. (Salem, Or.) 1899-1903, 1903-04-02
MENU OF THE TURKS
DISHES THAT COULD BE ADOPTED
BY AMERICAN HOUSEWIVES.

NutrtitouN gud lncNpcnHtVe--FOpu
! larity OF Vegetables and sweets.
The National Dish.
Some Of the dishes found on Turkish
Ables 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 do not care Tor salads, but pre-
fer meai, fish, vegetables aud 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 20 these
are unknown. Mutton, beef, a little
veal, fowls and game are eaten. Pork
is 'the unutterable flesh"
Breakfast with the Turks OF all
classes consists of cup of coffee and
bitous ~ llNNt VI Nhttrt Ioiieh lllNo iut
fat pancake ls eaten by the laborers.
This Is sometimes exchanged for cakes
that are much like pretzels, only larger
aud not so hard. In the fruit season
different kinds of fruit are added.
Black bread made OF unboiled rye flour
is sold everywhere and when fresh Ia
delicious. With a few grapes, piece
Of the native cheese and a cup OF coffee
the richest man II satisfied.
with all fish. Holsters aud many
meats sort OF salad dressing IL served
made Of garlic, oil. breadcrumbs and
vinegar all bruised TO cream. with
cavinre or cucumber. Mussels are much
larger than In this country. They are
washed, steamed until they open, then
tillcd with rice. chopped onion and pep
per aud butter packed closely in a YES
bel and baked an hour,
Turks make few soups as they prefer
solid food. but sardinos anchovies and
saltod olives or pistachio nuts are eaten
before meals as appetizers. or yegets-
blcs, which enter largely into their
diet the favorite is the tomato, and
scarcely pny dish is considered com
pleto without IL. though they never eat
this vegetable raw. To preserve toma-
toes for winter use they boil them un-
Ill the skins are loose. then pass them
through colanders. after which they
throw salt into the pulp. This causes Ii
TO settle, aud the water II poured of
while the residue is put into thin bugs
and hung IN the shade. The next day
IL Is spread on Hat surfaces to dry
Later il Is cut into squares and laid
In covered Jars. This process retains
the taste and qualities OF the tomato
better than canning. and a llt,lc water
makes the pulp MONT again.
Potatoes. taste for which IL an ac-
qulred one with the Turk are first
boiled. mashed with eggs and lltuc
flour then made into cakes aud fried
Beans aud lima beans are boiled with
Tomatoes uud butter ana sometimes Oh.
Ions. Squash Is sliced and fried or
stuffed with mncrmcat. onions and
boiled rice, aud then baked. Large ga.
cumbcrs are also stuned with minced
meats and baked or are eaten raw with
salt one good stew is mnde Of NUT.
ton aud green peas. Another has all
sorts OF vegetables. like an Irish stew.
Eggplant Is cooked in many ways,
some OF them palntablc and good. one
recipe Is called imamballde. which
means that the imam for whom the
dish first was made tainted with de.
light ht its excellence. To make IL. cut
Sits In the sides OF the eggplant aud In.
sert torceneat OF OuiOn and minced
chicken in the cavities Tie strips OF
cloth around and fry thoroughly IN boil.
ing fat Another way Is 10 substitute
eggplant Tor potato in u stew. Toma.
toes should also Ike added
Aioussaka. another and better form.
calls for one large eggplant, sliced rath-
or thick. without peeling. Have
quart OF tomatoes freshly peeled or
canned ana one pound OF minced beef
Fry the beef until II separates. set
aside while the eggplant In being fried.
then put alternate layers of meat. egg
plant and tomatoes IN a deep dish: |
eNNabu hahh ~ ~ nA'N NffH bhf Z
hour.
Another delicious dish results from |
placing sliced onions. tomatoes aud /
ships bread or soda biscuit in layers.
with generous piece OF butter. In
covered dish. Bake slowly four hours.
Pilaf. the natioual dish Of Turkey. Is
served invariably at every dinner, Rice
always Forms the foundation. aud the
most popular variety Is that where
nothing but butter tomatoes and rice
Is used Take thrcequartcrs Of
pound Of Curolina or Egyptian rice
wash until perfectly clean aud while
still Wei place in n pau with one-quar-
ter OF d pound Of butter. Stir over the
ire until the rice has absorbed the but
ter aud become light golden color.
Add the rice 10 three pints Of strained
tomato Juice boil lhe whole up once,
hen draw aside 10 cook. without stir
ring. FOR twenty-five minutes. When
lone. melt another quarter Of pound
n butter. aud when tine pllar Is dished
M DOur IL over the ton Zach kernel