The Bellefontaine Republican. [volume] (Bellefontaine, Logan County, Ohio) 1855-1905, 1903-03-06
MENU OF THE TURKS
DISHES THAT COULD BE ADOPTED
BY AMERICAN HOUSEWIVES.

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 do not care foT salads, but pre-
fer meat. fish. vegetables and sweet
dishes. The Bosporus furnishes a great
variety of excellent fish. among them
the red mullei. 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, 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
bread. A piece of 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
of the native cheese and cup of coffee
the richest man is satisfied.
With all fish, Holsters and many
meats a sort of salad dressing is served
10 oil 1.raD ~ -rrlh c a m
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 YES
sci and baked an hour.
/ Turks make few soups. as they prefer
solid food. but sardines. anchovies and
salted olives or pistachio nuts are eaten
before meals as appetizers. OF vegeta-
bles. which enter largely into their
diet. the favoiite Is the tomato. and
scarcely any dish is considered COM
plete without 1t. 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 colanders. after which they
throw salt into the pulp. This causes ii
to settle. and the water is poured CI
while the residue is put into thin ;r;;.s
and hung I'm the shade. The next day
II is spread on fat surfaces to dry.
Later II Is cut into squares and laid
in covered jars. This process retains
the taste and qualities OF the tomato
better than canning and n little water
makes the pulp moist again.
Potatoes, n tnste for which is an ac-
quired one with the Turk. are first
boiled, mashed with eggs and a little
-four, then made iE:o cakes and fried
Beans and lima beans are boiled with
tomatoes and butter and sometimes on.
, ions. Squash is sliced and fried OF
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 Will
salt. One good stew is made of NUT
ton and green peas. Another has az
I sorts OF vegetables. like an Irish stew.
I'll Eggplant is cooked In many ways
some of them palatable and good OnG
recipe is called imambailde. which
4 means that the imam for whom the
, dish first was made tainted with de
light at its excellence. To make II. cut
slits in the sides Of the eggplant and in
/ sert a foreemeat of onion and minced
, chicken I'm the cavities. Tie strips OF
cloth around and fry thoroughly in boil
ing fat. Another way is to substitute
/ eggplant for potato In n stew. Toma
toes should also he added
Moussaka, another and better form
calls for one large eggplant. sliced rath
er thick. without peeling. Have q
! quart of tomatoes freshly peeled ol
canned and one pound of minced beef
Fry the beef until 1t separates, Sc
I aside while the eggplant is being fried
I then put alternate layers Of meat, egg
!. plant and tomatoes I'm a deep dish
season and bake I'm q slow oven ont
I hour.
| Another delicious dish results from
!. placing sliced onions. tomatoes ans
ships bread or soda biscuit in layers
I with a generous piece of butter. in
Z covered dish. Bake slowly four hours
Pilaf. the national dish OF Turkey. L
served invariably at every dinner. Ric
always forms the foundation. and tn
most popular variety is that wher
nothing hut butter. tomatoes and ric
= is used Take three-quarters OF ;
pound of Carolina or Egyptian rice
wash until perfectly clean and Will
still wet place in pan with one-quar
ter OF pound of butter. Stir over tn
| fire until the rice has absorbed the but
ter and become a light golden coloi
Add fbe rice to three pints OF straine'
tomato Juice. boil the whole up once
| then draw aside to cook. without stii
ring, for twenty-five minutes Whe
done. melt another quarter Of poun
of butter. and when the pilaf is dishe
| ND pour il over the top. Each kerns
should be separate. The color will b
a rich light brown.
YaIanje-doiua Is popular dish wit
foreigners as well as Turks. Seal
some fresh green grape leaves. Tax
half pound Of rice and fry In butte
as for pilaf Aiince some onion an
parsley very fine and add them 10 th
rice with salt and pepper. Stuff ene
leaf with the mixture. fastening th
little bundles with cloves. Lay theI
in kettle. the opening downward
keep them I'm place and just enoug
winter to keep them from burning. Sin
mer for three-quarters OF an hour
Ntu York Tribune.