The sun. [volume] (New York [N.Y.]) 1833-1916, 1865-05-23


eers and one.vhos y. tsaspoonful Of salt and two
tsble.poonfu Of cold water Ehis uAs MIXED With
wooden ,poOn and then fashioned by tho hand, into
small humps, which rs< plAced on a bsard. .prinklcd
With hour and rolled into thin eAfo which AZ
forwards hans over the edge Of the table until quite
dry. when dried, the cake "a, folded lenrth-sc,
and slcej inso vry thin .~iTa. These plc.ss which
rsscnb'ed vsunceli the ooot nert put into a
pan containing two pints Of beef broth. This p,n
placed on the e., sni IT, oos,ent. stiyci for ten
mnste, or more, until the broth boiled. Tie 'nup
pAdy for the table sitcr little chopped paisley
had been Addea.
The lHnbs and neck n chisten wefe removed
from the body, which placed the table and CUT
down The back closs TO the lone, With = pcukniie,
which Ia al,o used to the meat A-Ay from al the
boncs. All the hone. thus removed from every
part Of the chicken, and The meat placed the table
II the knlfo accidentally cuts the s%n. the wound
mu,t Re cosed with fat bacoo. This chicken ~.
afterwards lsrGed with b,con. filled with ,tufling
ps-boled and roasted In dripping pan, bu'tefod
ranet selns used 10 cover II and prevent burning.
Two pounds Of mutton chor, treated de-
'eriled In former lecture tho sRuce for this dish
vas prepared . follows Two onions ehorgei hns
-ere pct In sauoepan ~nd q tesoipful Of vinesar
poured tsasroonfu Of sal being added. tho mix
tute boiled dswn to one surth tao orisinal
quantity. In smother ,Ascepsn a tabls,roonhil Of
butter, half tabesoonful Of -four. mixed In
tao tabss.poonfuls Of beef brosh. Wher thus had
cooked for Ten minstos pickle ". choIT-d hn- and
put IN. The contents Of both ,aucerans we've then
mixed together and poured over the mutton chops,
which -ere ready TO eat.
-Four large potatoes we're peeled, alioed length
vice and the slices halvsd Three four table spoon
fus OF rssse were put In saucepan and placed the
ara nd han hot. ali 81
chopped in ,nall pieces we're added. The po,stocr
we're then boiled ~ the hot srease fifteen tseay
minutes uniu done quite brown. Tho Professor
strongly recommended thi. mode Of cooking potatoes
Tor breakfast
In preparing radi.hes for the table they ,hoTd be
neatly trimmed With a ,h.r knife. removing sll but
one spris Of the leaves which should be eaten With
the vegetable, a. II assists the digestion.
In France whom lady eives q dinner party IA ano
Their, It esteemed the fashion to make all the
the color Of the adys bar II Light color the sauce,
should be white, II her hair /. brown the sauces are
eolored with toasted bread. SC. &c.
one and h.lf pints Of mix having been boiled in
a shaos sauoepan, tour ounces II powdered sugar
we're stirred In. While the milk Wa boiling the
~hites Of nrne eggs bsasn Into ,iG fIoth, in
deep bos+ -Four table ,poonsful ofsusa next ,ft
ed into the trots, which wasnow, put BY spoonu into
fashioned into the shape Of an esq, itcookod for
minutes. These eses' shapes, when taken out Of the
nili, we're laid |eve to drain, and subsequently
placed upon platter. Afterwards the yolis Of RIO
esq. we're pat into the rsmainins milk, and stirred
Ions enough " mir them with the fluid. This WAS
left on the Gre about Eve minutes, and thCn poured
rs sauce, over tho SNOW white ogg.shspss, now
ready 70 be served mp
Three eggs, in the shcl, were weighed, the same
weight Of butteN sugar, and h.ur, also taken, with
half m ounce q sheiled almouia AS the Professor
thought the ladies' would = be,tW sas.aes to have
recipe, he suye ths foilos ing;
ounces Of esE,
ounces o. batter,
ounces Of po~ dSfed sugAr.
| ounces OF hOur,
Half Dance OF ,hellei almond,
Boning water |, poured the alnoud, for n e
| purpose VI easily removing the skins Tho almonds
wore then pounded In q mortar With quarter Of tho
white Of an egg added gradually Tho sugar teine
alec ml~d In bowl with its eight Of batter, III,
dftsd flour Is added thereto and with tho almonds. al
are thoroughly mixed together After this the egg,
arc added ono after the other being stirred n IN,
mixture thus made placed In corner.i III us
lin bag, having q tin tube fastened In the bottom
Through this sube the mixture Is pressed into som,
creased pats pans and Afterwards baked In an oy eI
| mode Sato!y heated.
| Three and . hAh tahlesroonful, Of ground coffe,
tenossh for sk psr.on,l we're placed IN Aannel la
aud put In the receptacle Of an "Od Domlnion cofs
pot. quart OF freshly boiled water sas poured on
Then the esfse pot was tightly covered. In the t-
Of the coffee pot aquarenof plat Of cold water
placed. AEsr . few minutes of s,oaIuing the coffee
Was saiy for the table. BEFORE urre. me cold waite
~~s passed Though die Siphon upon the cofee he
los, which made II clear. Thi. mode OF making sere
| 4. lad q
makes IL G,,er, Ksc shea. and hsh shiss spsn ~,
tase and make good coffee Sre,chcd drinking stuH
The coffee mAse according To Professor blot, 10 read
FOR the table In ahout Eve minstsG IN. boiling h.
ws~r eItrreting all sle 'sseutial prorerses az H.
berry, which are retained il the liquid by keeping IA
pot hemescally closed.
lur.ne the delivery Of this lecture, ecntlcmaI
called At the academy and askei ior the Peterson
whom he 'hoot wa'mly by tho hand and after tel
ms him how fratihed he wAs that the Cooking Acad
envy hsd been established, rsmsrkta th,t be oN ed
portion OF his domestic peace to the tsois.soi, 'or
"hii," sald he, "my VIE has Ken here and new m
mealf are cooked 70 that eat thu squalls pr,
pared at home. Before my wiic at,sndes your IL,
lures, the cook served ny miserable hLf-cookel me.
eS that turned nv stomach. Now, ty-rythiur
prepared "a nicely that ISary take oofott at hIsn
and thought must come here and thank you for Il
real service you have dorc me- at least. sulnc Of n
lsai's present. smilod At tho fraukneS OF the aal
and one who sat near posscr-eSs wshed that
tho men were grateful AZ that gentleman al
= reared 10 be"
lhe lecture was concluded by promise the pa
OF the freicror, that no would teach the Art Of pr
serving and canning summer fruiu, soon Us the
0 bec'me plentiful In the maItets.
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