Although mock turtle soup and Key lime cake are miles apart in taste and in preparation, just plan to take your time and enjoy the whole experience.
Landon Godsey of Baltimore requested a recipe for mock turtle soup and Henriette Harman of Severna Park responded with the recipe and this note. "I have had a fondness for terrapin soup since first tasting it at the Tidewater Inn in the late 1950s. Not wanting to further endanger Maryland's dwindling supply of terrapin, I treasure this recipe which closely resembles the real McCoy."
Harman's mock turtle soup
2 to 3 pounds turkey wings and necks
2 large onions chopped
3 stalks celery, chopped
4 large carrots, diced
1 teaspoon allspice
1 teaspoon parsley flakes
1/2 teaspoon thyme
2 bay leaves, crumbled
1 clove garlic, minced
2 tablespoons flour
2 tablespoons oil or butter
10 to 12 ginger snaps
1 lemon, thinly sliced
2 hard-cooked eggs, chopped
1/2 cup sherry
2 to 3 quarts of water plus 1 cup
3/4 cup ketchup
salt, pepper, cayenne to taste
Brown turkey in oil, add onions and cook until onions are soft. Add celery, carrots, garlic, spices and 2 or 3 quarts of water to cover. Boil slowly until meat is tender, about 1 hour. Remove the turkey, debone and cut meat in small pieces. Make a roux with the flour and oil and add to broth with the meat. Simmer briefly before adding the ginger snaps which have been softened in 1 cup of cold water. Cook until desired thickness then add the ketchup, lemon slices and sherry. Season to taste and garnish with chopped eggs.
Ms. Harman added that "if desired, a golf-ball size bag of pickling spices could be substituted for the individual spices."
Mrs. G. M. Dimarco of Baltimore requested a Key lime cake. She wrote: "about a month ago my husband and I tasted Key lime cake and my husband thinks that it is the best cake he has ever eaten. Do you know where I could find the recipe for this cake?" Her answer came from Joyce M. Smith of Arbutus.
Smith's Key lime cake
Makes 12 to 16 servings
1 package lemon cake mix
1 package (4-serving size) lemon instant pudding and pie filling mix
1 cup vegetable oil
3/4 cup water
1/4 cup Key lime juice
2 1/4 cups confectioners' sugar
1/3 cup Key lime juice (see note)
2 tablespoons water
2 tablespoons butter or margarine melted
lime slices and strawberries for garnish
Heat oven to 350 degrees and grease and flour a 10-inch bundt pan.
Combine cake mix, pudding mix, eggs, oil, water and 1/4 cup Key lime juice in large bowl. Beat at medium speed with electric mixer for 2 minutes and pour into pan. Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 25 minutes and invert cake onto a cooling rack and remove pan. Return cake to pan and poke holes in the warm cake with a toothpick or long-tined fork.
To make the glaze, combine 2 cups confectioners' sugar with the other glaze ingredients in a bowl and pour slowly over top of warm cake. Cool completely. Invert cake onto serving plate and dust with remaining 1/4 cup of sugar and garnish with lime and strawberry slices if desired.
NOTE: Fresh, frozen and thawed or bottled lime juice may be substituted for Key lime juice.
* Bill Gavin of Reisterstown briefly notes that he is "looking for recipe for coconut muffins."
* Patti McMahon of Pikesville would like to "locate a good hummus recipe similar to that served at the World Restaurant in Baltimore which recently closed, for a co-worker of mine who is addicted to it."
* T. J. Leeds of Columbia writes "I would like a recipe for a classic southern chess pie. Thank you."
* Brenda McDonald of Baltimore wants a "really good Italian lasagna recipe. Can anyone help?"
Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.
If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.