Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 3 · column 2 of 4 · from the scan, no model involved
Cleaning The Turtle
In days gone by, the old timers would put turtles in a “swim barrel” and fatten them up for a couple of weeks before cleaning.
It isn’t really necessary to fatten them but when you get your turtle home, put him in a tub of clean, cool water and let him swim around for an hour or more. Most of the grime should work loose as the turtle swims around in the water.
When you’re ready to butcher the turtle, get yourself a large pair of pliers, eight to ten inches, and hold the pliers in front of the turtle’s head. Put your foot on the turtle’s back and press down. Have a large knife within reach. When the turtle strikes at the pliers and clamps his jaws on them, take the knife and with a quick cut at the base of the neck, neatly sever the head. Now, hand the turtle up by the tail to bleed.
After the blood has drained, lay the turtle on its back. Take your knife and starting at the head, cut around the shell. Cut off and throw away the tail. (You may skin the tail if you wish but it is very hard to do.) Skin each leg and neck. Take your knife and remove the bottom plate. Cut out each leg and the neck and put them in a pan of cold water with one teaspoon of baking soda. Soak overnight. The baking soda removes all the ugly odors of the turtle.
In the morning, thoroughly rinse the meat to remove the baking soda. Put in bags and store in the freezer.
Turtle And Pancakes
Simmer the turtle meat until tender. Drain, pat dry and roll the meat in pancake batter. Fry just as you would chicken.
Drain excess grease and fry pancakes in the same skillet. (Add chopped onion to the batter to make hush puppies.)
96.4%