Harper's cook book encyclopædia

See Sandwiches. Tarts and Tartlets. See Pies. Tea, Beef. Tea Cakes. Tea, Iced. .. Punch. See Beef. See Cakes. See Beverages. Tea Ice-cream. See Ices. T errapin. — Allow the terrapins to move about in lukewarm water for a few moments, wash them thoroughly, then plunge them into boiling water. Boil until tender — the small ones from twenty minutes to half an hour, the larger sometimes as long as an hour and a quarter. Take out and let them drain a little. To open, lay on their backs, heads from you, in a large bowl, to save the gravy. Remove the shells, nails, head, tail, heart, lungs, entrails, the skin from the legs, the white muscles, the sandbags and gall, being very careful not to break the latter. Separate the meat and cut up very fine. Place all in a ste wing-kettle, barely cover with boiling water, and let it boil half an hour. Dressing : For two large or five small ones, mash yolks of three hard-boiled eggs with l/t lb. of butter, one even table-spoonful of salt, one teaspoonful of red Jersey peppers, or half-salt-spoonful of cayenne, three scant table - spoonfuls of browned flour, and three-quarters of a pint of cream. Stir until smooth and the ingredients thoroughly mixed. Put the dressing into the prepared terrapin, simmer slowly fifteen minutes, stirring frequently. If not sufficiently thick, add more flour; if too thick, a little boiling water. Serve very hot in a covered dish, adding a wineglassful of sherry, if desired, as you send the dish to the table. Terrapin, Creamed. — Make a white sauce, using two table-spoonfuls of butter, two table-spoonfuls of flour, one teaspoonful of salt, one pint of cream, one salt - spoonful of white Terrapin Salad THICKENINGS Things to Remember pepper, one salt-spoonful of grated nutmeg, speck of cayenne. When the sauce is smooth and creamy put in one pint of terrapin meat, and stir until .scalding hot, then draw saucepan to one side of the fire, where its contents will not boil, and stir in the well -beaten yolks of four eggs. Do not allow it to boil after adding eggs, but pour at once into a tureen containing one table-spoonful of lemonjuice and one gill of Madeira wine. T errapin Salad. — Rub the yolks of six hard - boiled eggs smooth in Vz lb. of butter. When light and creamy add one teaspoonful of flour, one teaspoonful of salt, half-teaspoonful of white pepper, one pinch of cayenne, and the meat of three boiled terrapins, minced fine ; cook five minutes, remove from fire, add a small glassful of sherry, and take out on lettuce leaves. Garnish with watercress and slices of boiled eggs. Thickenings, brown, white, simple, quickly made, egg, butter, etc. See Gravies. Things to Remember.— The tables of weights and measures, proportions, time - tables for cooking various articles, which are printed on the inside covers of this book. Of course, the time-tables are general directions only, much depending on whether anthracite coal, bituminous coal, wood, oil, or gas is used, and also subject to modifications owing to the differences in the various ranges and ovens. Flour should always be sifted, and never beaten, as beating flour makes it heavy.