Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-18
A GREAT DELICACY

tfe shareholders around thess-
pcaSe has had 10 bc prohibited
u by law from inncJing ihcia
upon their bondsmen more than
three times week. on the ground OF
cruelty 10 slaves. are row SO scarce aud
high as 20 b. nearly prohibtiNe 10 an saN9
the very rich with cpiCurrap tastes. An
other commentary on thc shorts GIFTED cN-
trava gance- and westefui prodigai'y OF the
American people
In the New York market today n, best
temait tctfupin. which are preferred he
cause Of the richness the eggs imp1rt 10
the sauce. range In prise from $50 ,e Sto
a dozen. and arc hard 10 get enough OF AZ
that price. Most OF these come now from
Long Island. since the Chesapeake bay
diamond backs became see exceedingly
scarce, and are used principally To- supply
the demand of private houses
The next bcst are the Jersey turtles. but
they are not numerous Below NorIh caro-
lima. whose best terrapu average 50 a
dozen. che quality dcteTioratas rapidly and
prices naturally correspond Tire quit tel
rapin are large ip size. seldom measuring
less than seven inches iu length but the
flesh is coarse ir texture and flavor. These
sell low as SD a dozen
Next on the list come tsrrapiu substi-
tutes. whtrc bones OF the real tcrrspfn
can he bought by the pound. are runningly
mixed with veal and other meats and
palmcd pH on an uuSuSpcCtiug pubic fOT
something Ike haIt dollar portion
PhtladelpllduS Who are cpuUulsse IN
the matter Of terI8plu. often order their
supply Of "Brer damon Back direct
from the Chesapeake country 90 the fali.
and put them I'm the cellar until the tlmc OF
their oblatlon is az hand. An empty BAR
rel or a tub of salt water affords them
| shelter. and an occasional meal OF vege-
| table parinss serves % keep them in flesh
and spirits
The terrapin brought up from the cellar ara
| first encour- gcd to- move about ia luke
warm water Tor a few moments before
| being plum ged into kettle OF bni ins;
wafer Then thrE IDff.I
| the small ones from twenty minutes TO hale
an hour and the larger ones sometimes IS
| long as an hour and quarter. or untl tle
| upper shell separates readily from the
lower on slight pressure. Now take Il
out and drain little. After This. lay tho
terrapin on their backs on "a tray. heads
from you, loosen and take on their shells.
removing Standings and all. aud tukng the
greatest care not to brui~e or break mo
gall. DO not use any of he hc sd sepa ate
the meat and cut the gibicts up very tine.
Place all In st"wirg kettle ana barely
cover with boiling water. Simmer gently
for half an hour then into the kettle pour
the following dressing: For two large
fifteen small terraI IN. mash the yolks II
three hard boiled eggs with a haff pound
Of butter. add an even tablespoonful OF salt
a tesspoonful Of Jersey pepper or paprika.
three scaut tablespooutuls Of Drowned ffOur
and threc-fourthS of pint OF cream. SIR
all until smooth and creamy. Let this dress
ing simmer slowly FOR fifteen minutes Win
the terrdpin, stirring frequently. n NOT
SutuClcntlN tmCk ada a MT more b owned
flour. If too thick. reduce with a little bolt
ing water. Serve in "a covered dish, adding
a winegl1SS Of sherry lf desired
Baked potatoes and hot rolls or biscuit
so with this terrapiu stew.
Mary land housewives also pride them
selves on their old family recipes for cook
ing this dyiiCaCy- They always give the
preference TO the female teriapin when,
besides the eggs. has an abundance OF
rich. green fat at The shoulders ms IS
taken off before boiling as II does not re-
quire as much cooking as the other parts,
and should only be added when they are
nearly done. After the terrapin is removed
from its shell it is placed IN a chatting dish
or saucepan. with a teaspoonful of salt.
suUDcOn of CAYENNE. Two tabeSpooniuls or
butter. glass Of sherry or Madeira and
the rich terTapin eggs. Lacking these. ths
VolkS of TWO hard-boted eggs rubbed to a
paste and mixed with raw yoik into balls
the size OF turtle eggs are added. Serve
very hot with champagne, il possible, as an
accompaniment
Baked Terrapin is a favorite Maryland dish.
Fill i baking pan ha!f fun of dried sand
thoroughly hot take three tcrrapins that
have been boiled few moments remove
their heads put them with the top Of the
shell downward in the sand and bake Tor
an hour. Take out remove the under shell,
gall bag and entrails, and loosen the meat
without taking it from the back shell pun
off the legs. skin them and iaV top. Fut
one cup of butter in small saucepan, ana
when melted add a scant cup of flour. with
a teaspoOnfUl each OF black pepper. salt
and lemon juice. Put "A little more than
tablespoonful OF this into each shell and set
back into the oven for ten minutes longer.
Remove and serve in the shells