The Montgomery advertiser., 1907-11-17
DAUGHTERS OF THE
 AMERICAN REVOL HUTTON

VI ~9#8N8h8fH who presided over the Kitchens of those days were unable to prepare any savory dishes to tempt the palates of the old time gourmets. On the contrary. some or the culinary achievements of these ancient cooks were so delicious that not even the modern chef has been able to improve upon them, and 1t is to the oid-fashioned recipes that we still must turn If we desire to enjoy these dishes in all their perfection.
 If William Penn was not the actual inventor of the pepper pot" it's use Is so closely allied with the early hss- tory of Philadelphia that we would feel Inclined to credit any tradition that pictured him as dining upon this typi- cally local dish. Of course, you know --or if you didn't you must know that there are two kinds of pepper pot'-one indigenous to Philadelphia, the other a native of the West Indies: but while the former is a perfectly harmless viand that can be eaten with pleasure and comfort, even by a Quak- CT. the latter Is more than liable to be the concentrated essence of every- thing hot.
 Tomake the pepper pot" as 1t has long been made in the Quaker City. however, procure a knuckle of veal and six pounds of mixed tripe. Put the veal in one pot, and the tripe in an. other; cover both with water, and cook for three hours. When cold, remove all grease. and, after straining the two liquors, combine them, and set them on the fire to boil Add five or six potatoes that have been diced, and three or four onions, sliced. Cut the tripe and some of the veal into square pieces. and add them. too, then. while the soup is coming to the boiling point. make some small dumpling-not larger than e narbie--and drop these, two OF three at time. into the boiling soup. Season to taste with pepper. salt thyme sweet marjoram, parsley and other soup herbs, and serve very hot
 somewhat similar, though less tasty dish. is tho famous old Dutch con- coctfon, "hutspot," which is always eaten upon the anniversary of the rais- ing of the siege of Leyden. During the event which this dish commem- crates, the Dutch were compelled to put up with great many hardships, and in the absence of better meats they made the tough portions eatbIe by pre- pairing them in form of the now popu. lar "hutspot." To make 1t, take fous pounds of beef and two pounds of pork. and boil the meat, with about elghf sliced carrots until the latter are ten. der. Then add about five sliced potas toes, and the same number of oniont cut into quarters. Season with butter salt and pepper. and simmer until all the ingredients are done.
 While there are many stews thai may be savorv and piQuant, however there Is not one that has attracted more well-deserved praise than thai favorite old Virgirian dish, the BruAss wick stew. When it was invented, aiit by whom. are questions that arc atil. eOf 4Ar 4F AAh HhaA as.t.M are ever to be answered or not. the fact remains that there are few Americak dishes that that have gone so far To- ward penetrating Into every civilized portion of the habltable globe. To en. joy all the delicious qualities Of ths genuine Brunswick stew, however, one must, at least, go to Virginia. while there are some who assert that 1t is never prepared in perfection except iu the place of it's birth--BrunswfeI County itself. Of course, this may bo largely matter of sentiment. for q very tasty Brunswick stew may be made even in a New oYrk Kitchen. if the New York cook will be careful to follow the proper recipe:
 Take three squirrels. if you can get them without violating the game law. If they are not obtainable, tender chicken will answer about as we'll. In either case. cut the meat into Joints as though for frying. If chicken is to be used, parboil 1t. and remove the out CT skim if squirrel. lay the pieces in cold water until the blood has been ex- tracted. Then proceed as follows: Pep- per and salt the meat abundantly, and put to cook in enough hot water to cover 1t well. Add a large onion, sliced fine, or two smaller onions. Then, cook slowly, stirring frequently from the bottom of the pot, for about two hours and a half. or until you are able to re- move all the bones. If necessary, add more hot water. for the stew must be kept very moist. When the bones have been removed, add a quart of tomatoes that have been peeled, and cut into small pieces, and all the green corn that can be cut from six ears. Cook for about an hour longer; then add pound of butter that has been cut Into small pieces and rolled in flour, with pepper and salt to taste, ands if neces- sary, just before serving. cupful 0E lightly toasted bread crumbs to thick- en the stew to the consistency or a thick soup
 If this is to be made in the wInters when the fresh corn is out of season. an equal quantity Of the pest canned corn may be. substituted without en- danreriur the flavor of the stew too greatly. Canned tomatoes may also be vsed in an emergency. if the cook in careful to procure the very finest that are purchasable, but whatever you .d0s do not be tempted to add any other yegetable--the white potatoes, butter beans, etc., that so many cookbooka calls for.