The sun. [volume] (New York [N.Y.]) 1833-1916, 1865-11-07
COOKING AoAprsr-ApvAScrn c,.ss-


grand dinners at home are famous in their way,
sisnide, her defeat by . puckered mouth and vide
stretched eyeA these demonstrations Of satisfsoton
usually disappearing In smsek OF such great power
a. to be heard Throughout the room. AZ for the
Professor being accustomed W victory be enjoys bis
triumphs with a calm dignity which no degree Of
prsise can for moment disturb II will be remem-
bsred that during the lecture Of Tuesday last, Beef
. la mode" was not completed. owing to the time
required for cooking. This dish was finished up
during the course Of the lecture given below We
leiI the beef In the kettle where it was TO boil 3
hour, and the remaining process, IL a. follows:
Take turnip and carrot; cut into. ,pple shape
qnsrtcfA nicely peaed and rounded the edge., and
put all IN pot together It'll pinch Of salt and NetcT
enough to cover, and cook soft nov place In pan
pint Of warm water and set over fre to boil up once
10 this aid the carrot and turnip Eth salt and pepper
TO tVte; let the whole toll up once and this sauce y
ready 20 pour the beet the latter hsying teen
pro ousiy pneed on dish This s considered the
very incest way VI preparing beet
For the Gith lecture prcsontcd the follow ing
BILL or TART.
Poisge iardi picre.
striped bass a ia Colbert.
Beef (lOcIl lloll 'ndalse.
Pigeons In compete.
taulihoVets fried.
Celery steNed
Petites bouches Ia creme.
Potase isrdiniere fret on the bill Of faIe-ws
carrot, turnip slcing them in almost tranIpsr-
entity thin sllces leDgthwsr, then cutting them In
tiny fllcis take small Tablespoonful Of butter, pat
I apan and ret the fire int melted In this put
the fets Of carrot and turnip; stir once in while
to prevent burning. While these arc frying the cook
is busy eating up fms a. possible = an onion,
small leek, and part Of a stock Of celery. Nov when
the carrot, &c. have been on the FIRE ten minutes,
aid pints Of broth from the Alphabet Kettle"
skm OIL tho butter that previously used for fry
ing the vegetables and which will rise to the surface
and set Il away for future occasion. II 10 nov
time add the slices Of onion. leok &c. 10 the main
dish, which having been dosa act the whole overa
allow IRE and let 1t simmer for three hours
Striped BAss q la colbert. The fish IL laid on the
table, where, With expert hands and q sharp knife,
1t loses Its ems and tail then deep incsions are
made with the knife and the fab Is laid In the bsk
ing pan, few slices Of onion, two stocks OF parsley
little salt and pepper, and a few .lioos Of carrot
being laid around II then with half pint Of water
added 1t 10 the there to bake until done
Nos take carrot, iurnlp and cut into little
fancy shapes with a knife made for the purpose
these are then put into pan with warm water, In
which has been placed pinch Of salt, 10 them.
AMI set over the fire, whore they cook until soft In
smother pan put teAspooniul Of -four one OF but
ter, stir together, then add the gravy that Il Ia
the pan in which the fish has been baked, pinch Of
salt, little thyme, four pepper corns, half bay
leaf. set the Whole on tue rlnge aud boil mp once.
II 10 then strained the fancy cut vegetables.
then again set over the FIRE to give It zone boil"
The hsh |, then placed in a plate aud the seasoniug
| poured over IT, This dish 10 now ready for the
| table.
Beef tbollodJ Hollsndsise-A piece Of boiled beef,
Of about ~ ounces weight which had been prepared
for making broth, cut into slices and the slices into
fillets. II IL thea put into pan with two table
'ponsnl of fat, and the fire fry for about
ten minutes. large Tablespoonful Of -four /. busted
into II, stirring rapidly To prevent burning, ard
enough warm water added to cover IL. Break into
pan the yok Of two aud the Juice Of half lemon;
int this pan place the beef and srsvy add salt aud
pepper to taste and set the whole over the fre to
toil up once II Is nov ready to be served aud
very nice iish II makes for breakfast or lunch.
Pigeons in Compete. The logs of the birds cut
on at the irst Joint, aud by stroke Of the knife the
bones are broken Just above the second Joint make
small cut each side; clip the ogI through TO the
inside Of the bird twist the wings back; pot into
pan with sblespconfu Of butter for every two brdr
set over sharp FIRE, and turn every lew moments
till they are nicely Drowned on the back and boh
sides. After this process the pigeons teing only
pagtly cooked are taken off the hire and four small
onion, to each bird put in their place; these TOO
only partly fried whom they are also taken of and
put beside the birds Now add TO the butter, for
~ two birds, small table spoonful Of -four, stirring
it constantly; then hslfs PITT Of warm water, cook
a few minutes take 1t of the fire and add . little
scorched sugar to make 1t a nice brown, strain
the PIGEONS and onions and then 70. the whole
over tbs ire TO simmer slowly ~ hours. Tho
birds are shen put on a dish, with their heads
| tha Iatd ,hau md . he
poured the whole. This Is very pretty, sayory
dish, and is now reldy to be served.
Caulfowers Fried.-This delicious dish wa. next
prepared Cut the vegetable up into small heads
put into boiling wafer, with little salt boil about
seven minutes take of aud pu, into q strainer
where It Is lett while the batter being prepar cd
This last consists Of half pint Of -four, tho yolk
OF ono egc, cold water enough 10 make
thin The white OF two egss beaten W q stiff froth
aud stirred In, makes the batter very light. The
csulifowes Dipped into this halter put into
pan OF fat which il hissug hot on the range, and
fried GU both side, ill they done brown. They
then taken out into cullenier that every par
tlcle OF lat may drip OIL aud sprinkled With a little
| salt Put them on the dish In the fo1n OF pyramid
little chopped parsley Is dipped into the hot lat and
| placed on the top OF the cslliilowcrs.
| Celery steWed.-Take one bunch Of celery cut
in small pieces wash aud drain put into pan aud
entirely cover with warm water let 1t cook three
quarters OF an hour; mix together esspoonfu Of
-four and Of butter turn the water in which tho
caullAowers have been boiled H. let it boil up
once and then pour II the prepared celery, with
little chopped parsley the top. The dish IL then
complete.
Petites bouches a Ia creme.-It is now quite time
that this delicious desert taken In hand, a. all
the other articles on the bill o. fare are under
way, and the dinner must be on the table punctualy