Kirmess cook book

TERRAPIN. STEWED TERRAPIN. Mrs. C. M. Gould, Bayside, L. I. Two terrapins, one-half pint of thick cream, six eggs, one-half pound of butter, one gill of Sherry or Mederia wine, one-fourth teaspoon of mace, salt and cayenne to taste. Put the terrapins alive in boiling water, boil ten or fifteen minutes, or until you can pull off the outer skin and the toe nails. Put them back in fresh boiling water, add a heaping teaspoonful salt and boil slowly until the shells part easily and the flesh on the legs is quite tender. When done take out, remove the under shell, let stand until cool enough to handle, then take them out of the upper shells, carefully remove the sand-bags, bladders, the thick heavy part of the intestines, and the gall sacks, which are found embedded in one lobe of the liver, and throw them away. In removing the gall sack be careful not to break it, as it would spoil the terrapin. Break the terrapin in convenient sized pieces; cut the small intestines into tiny pieces and add to the meat; now add the liver broken up; also all the eggs found in the terrapin. Now put it into a stewing-pan with the juice it has given out while being cut. Roll the butter in flour add it to the terrapin and stand on a very moderate firie until heated. Boil the six eggs for fifteen minutes, take out yolks, mash to a smooth paste with two tablespoonfuls of the wine; then add this, the cream and seasoning to the terrapin. Let it boil up once; take from flre, add wine and serve. It must not be boiled after the wine is added. TERRAPIN A LA CHAMBERLAIN. John Chamberlin, Washington* Put a female terrapin in boiling water for five minutes, to loosen the skin, then take it out, skin it, and replace it in the hot water. When the claws are soft, it is sufficiently boiled. Take it out and remove the bottom shell first. Cut off the head and claws, and take out the gall and sand-bag, then cut up the remainder. Cur up the entrails and all about half an inch long. Be careful to preserve all the juice. Put in a stew-pan. Make a dressing of flour, the yolks of two hard-boiled eggs, a third of a pound of the very best butter, a proper proportion of salt, red pepper, a small quantity of rich cream, and a large wine-glass of Madeira or Sherry to each terrapin. All of the ingredients to be of the best quality. Dish promptly and serve smoking hot. As a variation from the usual Sliced Cucumber served with fish course, the following recipes are given: — Miss Rita Gray, New York, Take a cucumber measuring four inches in length, cut one-third from the top lengthwise, take out pulp and seeds, leaving only the shell of the cucumber; the top of this shell may be cut in points. Take chopped pulp of cucumber, add a teaspoon of chopped onion, a teaspoon of chopped green pepper and a third of a teaspoon of chopped Spanish pepper ; mix thoroughly with French dressing and place in cucumber shell. Garnish the top with Spanish pepper, chopped very fine, placing in center of this a garnished radish. Serve with fish course. Mrs. Livingston Gifford, Select a good sized, well rounded cucumber, cut off both ends, cut roundwise a piece about two and a half