The Olneyville times. (Olneyville [Providence, R.I.]) 1887-1917, 1903-01-16
MENU OF THE TURKS
DISHES THAT COULD BE ADOPTED
Bv AMERICAN HOUSEWIVES.
yiands That Are nt Once Appetisfng,
Nutritious and Ine1peDsive-Popu
Iarity of Vegetables md sweets
The National Dish.

| l,
dishes. The Bosporus furnishes great
variety OF excellent fish, among them
the red mullet, oysters and muSscls'
| but the Turks have no idea Of the
choice Of cuts and simply ask for 50
many okas, caring nothing 50 that they
get mcaty pieces with few bones.
Corned baef roast beef, steak - these
nre unknown. Mutton, beef little
veal, fowls and game are eaten. Pork
Is "tha unutterable flesh"
Breakfast with the Turks Of all
classes consists Of cup of coffee ana
bread. a piece Of cheese rolled into the
fat pancake Is eaten by the labOrcrs.
This Is sometimes exchanged for cakes
that are much like pretzcls, only larger
and not so hard. In the fruit season
different kinds Of fruit are added.
Black bread made Of unbOilcd rye flour
IS sold everywhere and when fresh Is
delicious. With n few grapes, piece
Of the natlye cheese and II cup OF coffee
the richest man Is satisfied.
with all fish. Holsters ana many
meats a sort Of salad dressing IL served
made of garlic, oil, brcadcrumbs and
vinegar all bruised Ia cream, with
cayiarc or cucumber. Musscls are much
larger than in this country. They are
washed, steamed until they open, then
filed with rice, chopped onion and pep
per and butter, packed closely In n YES
Gel and baked an hour.
Turks make few soups, ms they prefer
solid food, but sardIncs, anchovlcs ANA
saltcd olives or pisaChiO nuts are eaten
before meals as appctzcrs. OF ycgcta-
bes which enter largely into their
diet, the favorite Is the tomato and
scarcely any dish IS considered com
plcta without II, though they never eat
this vegetable raw. 10 preserve tOmu-
toes for winter use they boil them un-
Ill the skins are loose, then pass them
through COlandcrs, after which they
throw salt into the pulp. This causes II
to settle, and the water Is poured off
while the residue Is put into thin bags
and hung I'm the shade. The next day
Il Is spread on Hat surfaces To dry.
Later IL is cut into squares and laid
i'm covered Jars. This process retains
the taste and qualities of the tomato
better than canning, and little watcr
makes the pulp moist again.
Potatoes. a taste for which is an nc.
qulred one with the Turk, are first
boiled, mashed with eggs and II 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 minCcmcat, onions and
| boiled rice, and then baked. Large cu
| cumbCrs arc also stuffed with minced
| meats and baked or are eaten raw with
salt. Onc good stew is made of NUT
ton and green peas Another has all
sorts of vegetables like an Irish stew
Eggplant In cooked I'm many ways,
some OF them palatablc and good. one
recipe liz called imambaildC, which
means that tho imam for whom the
dish first was made tainted with de
light mt its excellence. TO make II, cut
Sits I'm the sides OF the eggplant ana in
scrt forCcmCat of onion and minced
chicken in the cavities Tie strips of
cloth around and fry thoroughly In boil
ing fat Another way is to substitute
eggplant for potato in II stew. Toma-
toes should also he added.
Moussaka, another aud better form,
| calls for one large eggplant, sliced rath-
| or thick, without pcCling. Have Il
! quart of tomatoes freshly peeled or
! canned and one pound of minced beef.
| Fry the beef until It separates set
! aside while the eggplant IL being fried,
! then pnt alternate layers of meat, egg
| plant and tomatoes in n deep dish;
! season and bake In n slow oven one
! hour.
Another delicious dish results from
| placing sliced onions, tomatoes ana
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, ana the
most popular variety Is that where
|
is used. Take thrcc-quartCrs of a
! pound of Carolina or Egyptian rice,
wash until perfectly clean and while
still wet place in Il pan with onc.puar-
Ter of pound of butter stir over the
fire until the rice has absorbed the but.
ter and become 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
ring. for twenty-five minutes. When
done, melt another quarter of a pound
of butter, and when the pilaf is dishCd
up pour IL over the top. Each kernel
should hc separate. The color will be
n rich light brown.
Nalanjc-doma is popular dish with
foreigners as well as Turks. Scald
some fresh green grape leaves. Take
half pound OF rice and fry I'm butter
ms for pilaf Mincc some onion and
parsley very fine and add them To the
rice with salt and pepper. stun each
leaf with the mixture, fastening the
little bundles with cloves. Lay them
I'm kettle. the opening downward
keep them in place and just enough
water 10 keep them from burning. Sim
mer for three quarters of an hour
New York Tribune.
Good shooting In Cambridge.
Years ago when Bret llartc. frcsl
from the Pacific slope. heard the ls