The sun. [volume] (New York [N.Y.]) 1833-1916, 1865-11-28

10 true cosmopolitan In the practice OF bis ART ahd
capable Of successfully blending the best features Of
every Known mode Of preparing food II should be
borne In mind, ho.over, that What ohen apDedrs0 |
BE- an expensive dish, ia In reality, very ehesp one,
% th, question depends not 20 much upon the aciual
first cost . upon tho amount Of healthy nuiriment
furn,hsd for the money difference readily under
stood by all Intelligent houseiospcu with this tes
tmony for tho Academy a. an economical instllu-
ton, proceed 10 our report Of tho eleventh Ice
tur,, for which va furnished the follouing
NIL or TAnf.
Po,.se With Msenon.
Mutton tcold) poiviidt sauce
Prairie Hen in chartreuse.
Potaioes tsreetl IN prOyenche
NeTmioelh pudding.
Beignsu soulics.
Danoles.
PorAat WIN MAcARoSt.-Ths hour OF one oo'oet
having arrived, and e.ch pupil belnr In her place
pencil and paper In hand for the purpose Of noting
down the Professor, directions, the lecture Was
commenced with the above dish, which va' prepared
In the folloving manner Take two ANAL handsiul
of M..ron pour over IL one quart Of broth from the
aAlpb.betr kettla 10 boil gently for half An hour.
Tbi, simple process complete, very pilaiabie article
Of food
MIRO. fCoLp) PovnDE sAucE.-The Polvride
ssuos for The Cold Mutton 10 made by taking lev
slice, Of onion the ,amo Of CARROT splneh OF 'AI'r
whole peppefoorn. one Glove, two bay leaves, asoft
o,,bvme Two Glove, OF garlic and putting the whole
With halfa pint Of vinegar over the fire to boil ten
minutes Tho object Of using the vinegar 10 To des-
troy the natural dissgreoabe perfumes OF the onion
and garlic. In another pan Is prepared table
spoonful Of butter and the same OF Hour these 10
Ing stirred together and the vinegar and vegetables
poured overiL Nov boil the whole slowly Tor h'e
minutes, and strain 1t over the cold roasted mutton
Il. I..r In
PLACED on plso. Thi, Is nice sauce for cold lamb
ar mutton either boiled or baked, the vinegar giving
u very pleasant flavor.
PRAIRIE HEs IN CnARrRzusE Tho prairie ben IL
placed in the oven with little broth from tho AL
phsbst Kettle" salt and pepper added 70 taste, and
thoroughly bahed. small head ofcabbnCe 10 cooked
By cutting IL into small pieces and placing 1t In
pan With two tsble'poonsiul Of fat, With warm water
enough to cover IL. few carrots and turnips are
then. with the aid Of apple eorer, cut into pieces
an inch long and Of about tho diameter OF pipe
stem cool In the ordinary way, With a little warm
water and salt IA the dish now under consideration
presents . very beautiful appearance ~hen upon
the table, 1t 10 worthy Of particular deicrip-
ton. mould or oval shaped TIN pan u Neh
bu,tsred and a piece Of paper, also bu,tetoi,
10 cut 70 ct the bottom Of the mould, which.
together with tho sides Of the mould are thea
nipe. The cabbage when cooked tender Is chopped
very hno. and tho chicken 10 cut into seven pieces
layer OF cabbage 10 first placed In the mould then
slayer Of chicken, and until the dish 10 filed
ere last layer being cabbage. The mould 10 then
placed In kettle Of warm water to boil gently tor
twenty Ave minutes after which II 10 taken OF
tho kettle and placed, bottom upward, In a dish, .
cloth vet In cold water being placed over IL. This
need remain but q few moments when the whole
may be removed; but It must be done carefully.
When the mould Ia removed there 10 nothing visible
but splendid piece OF vegetable mosaic work tyso-
and vhitel, forming q very ornamental a. well a.
economical dish.
PorAroEs tswEErl IN PRovEScALE.-Cut the pota-
toes into small square pieces and put them in pan
with warm water aud salt 70 taste. While
these cooking prepare three cloves Of sarle liz
tie psrsley and half Of a m, onion; chop hne alto
sether. Heat two tablespoonful Of sweet oil and
throw the chopped vegetables into 1t. Thi. process
gill, In very few moments eyaporste all the unpleA
san, perfume Of the onion and garlic then put in tn,
potatoes and stir the whole until they are fried
brown.
VERsIcELI PUDDNG.-wm compounded by TAX
Ing four and halt ounces OF vermicelli, broken IL
small pieces, and put into scalded milk ado
two and half tablespoon,iu Of pulyeriIed sugar
stir constantly while the fire. which 10 but thTe,
OF four ninutea After removing the milk aud yer
micslli from the FIRE, add the yolks OF lhreo eggs
then beat the white Of tho eggs to tui
froth and stir In With the rest the whole
then turned into well buItered mould which Is after
ward placed in kettle OF warm water to boil unit
the pudding begins to rise. when 1t is placed In
SLOW oven until dons. The mould Ia removed by tn,
usual application Of u cloth dip ied In cold waite
sprinkle sugar tho top Of tho padding and sen
II 70 the table With tho rotaoe, tsweeU IN prove
calen
BgIGSErs souFFLEs-put In pan three sllls
cold water and two ounce, Of butter when the vat,
boiA stir In slowly SIX ounces OF flour. The cooku
requires but a lew moments, after which the paste
placed on dish and when cool IL put IN pan, Whcl
nn well mixed with four esgs and pinch OF tugA
after hich the mix ure Is made into little balls, vi
the aid Of tho huter and a spoon, ami droyped In
hot fat whore tie balls swell 10 about times be
Original size. When irei sprinkle sugar over thol
In appearance they Iep.osenI our \ ankee doughau
but are much nicer.
DARioLlN the last on the bill OF fare, was made
follows: Tale the yolks Of four esg. to which .t
four ounces OF powdered sugar and two ounce
-four; beat thee well toret1er Pour over Al
ounces OF freshly roasted colee, half a p,ut of VIA
milk, and allow It TO simmer ior lea momen
This Is simply for hlyorins to the "DArioe," 1
milk thus prepared being strained owe. the aug,
egss, &c, and the whole beaten W uatd very Al.
Now put the miItuIo iu huueed mou Ia anA la
IN quick oven until done. Til. ctks looked d
eious but for some unexplained reason, the pur
we're not in this instance invited to test it, qua