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[From The Tulsa Daily World, February 4, 1923, Anniversary Section, p. 8]

Turkish stew:  To make an appe-
tizing Turkish stew, buy half a peck
of purslane, wash it thoroughly, and
put it in a kettle with a little cold
water and a tablespoonful and a
half of rice; cook for half an hour,
or less if young and tender.  While
it is cooking, take three large or
four small onions, cut in dice, brown
in butter and five minutes before the
purslane is cooked, add the onions,
season with salt and pepper, and

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