The sun. [volume] (New York [N.Y.]) 1833-1916, 1865-05-06

order that they may le reimbursed These reim'
bur,,l, are " bssrnsde follows For three yeaf'
suh.i,ute-. sou, two years sulstitute,, 500 aud
on years substitutes s3D. There we're about ~
claimants yesterday.
TuE CooH-SG AcADrHr-TEsTH LECTURE.
On Thursdsy, Professor Blot gave smother OF bis
ohar@ tstlstc lectures upon tho CULINARY Art at bis
rooms, No ~ Fourth svepue. The usual number Of
ladies ere present. and manifested the greatest In
tsre.t IN the mode Of preparing the articles enumorat
81 In tho following
NH or rAKg
Bisue tsoipJ Of Lobster.
Eala a Ia Tartar,
Harriet Of Mutton.
haccaroni an gratin.
Asparagus, fred
CrOluettfs ot ltice.
Ri,.olss Of APPLIES.
Professor Blot commenced by calling particular at
tention 10 the necessity 81 providing live lobster
when ladiep are DESTROYS u avoiding those unpleasant
and sofnhnne. dangerous results, that occasionally
occur from eating stale shellhsh Of this hind. The
10, smr used on this OCCASION vn lively sp"cimen
which the cook placed In kettle filled With cold va
ter A Tablespoonful Of salt being added the cover
vas put upon the Kettle. which vi. then PLACED In
very position over the FIRE. Tho lobster boiled
until his shell rcd, then the cook cut of is tail
removing the flesh. The tao large claws With The
inca, In them, With the other empty shells, we're
ncrt pOunnen Infs W HiVffh' INV WV 49,
placed in pan on tho ere. pint Of broth from the
~Alphabet" kettle, butter the size OF an egg ""
added the whole being slowly boiled for twenty min
utos Tho coot merit poured this preparation through
calendar into bowl. added another pint Of broth,
and put this coup In saucepan upon tue fire. where
IL ssnnered for about half an hour. When ts~
ready fd the tstle, some small square piecos
Of broad, fried In diippnsr we're added 10 the soup,
Three eela cut ~ y ecos about three inches long,
we're placed In saucepan, containing quart OF cold
water one icSpoonful Of salt and two tahle-poonfuls
al VINEGAR being sddod, the fishes we're boed for ten
an ffsen minutes. They we're then removed from
abe water, rolled in batter made Of two eggs, then
rolled In bread crumbs and fried 10 hot drppins'
,The cells aterw ards served With tho following
sauce three ehalot, or small onions, two stalks Of
1arsey chopped together placed In bowl, the yolk
OF an egg, eVpoonfu Of mustard half teWpoonful
of salt pinch Of pepper well miied together. Then
tablespoonful Of sweet oil v1 gradually stirred In ;
half tablespoonful ofvinosar, and half table spoon
-fhl Of sweet OIL with few drops Of vinegar.
This sauos was thoroughly MIXED together and With
out any cooking, placed In a cool place until poured
over the hsh. when they were ready.
Two p0unds OF meat, cut oil in ANAL pieces from q
shoulder Of mutton we're put In a saucepan contain.
Ans four table .poonsful Of melted grease tdrppngshs
pint o; broth two sliced turnps, and two sliced
OTIS These articles were first allowed TO boil dircc,
~ the fire, and aer table ,poonsful Of -four
had been stirred In, removed to the bark Of tho
range, where they cooked slowly for about hour.
This Harricot or mutton stew, ras then turned out
gu platter and placed the table for the inspec-
Ion Of the ladies' Who pronounced II very nice"
A handful Of maccAroni, broken w. having been
ohfd quart OF water at Its first boiling; butter
tbs sire Of egg, and two tos spoonsfu Of salt
v>ddsd This was boiled until the marcaron WAS p"r
esetiy of II vS then taken from the fire, and tw,
a.be ,poonsfi Of grated cheese and table spoon
fl Of butter mixed with H. II Va then turned upor
TIN platter, previously gro1ed with butter and dua,
I'd With bread crumbs. table spoonful Of gratcC
shee.s, and one OF bread erurnbS were next dustet
over the maccaroni. A psce Of butter the size OF
runut being placed In the centre, the platter and N
contents was consigned 10 Tho where it remained
for about hftsen minutes The mNeatoni was thcr
ready for the table, on which u was placed With th'
t.her dishes.
A bunch Of asparagus, with teaspoonful 81 salt
sAs placed In water at first boiling. While the a.
,srasus was boiling until tender batter Wa pre-
pared n follows -Four ounces Of -four, tcaspooniu
II salt and a pinch Of sugar we're gradually mice
.i,h half tumblor full Of cold water. In anotho
oovI tNe whites OF two eggs we're beaten 10 . still
roth, ans mixed with the paste above made. EAn
xprts Of boi. IA asparagus was Afterwards Dipped ii
Lhis batter and fried In hot dnppings.
Nina ounces 81 rico soaked few minutes Il
farm water, then placed in a saucepan containin
A quart OF cold vater At hrs boiling, this vster
Soursd Off pint Of milk and half tumbler
yrsrm water with tho rind Of q lemon, were added
The rice va. then co,ksS until soft taken from III
Bro and the lemon peel removed. -Four eggs on
After the other, being stirred In with spoonful @
sugar, the cook poured the mixture upon platte
Grushed With sweet oil. The rice was nov put In
pool place, where It remained bah an hour. The
half Of the cooked rice was placed In bowl an
mixed with Eve espoonfuis Of flour. lpon boar
kept dusty with -four II Wa nert fashioned into
lengthy roll This WAS cut Into pieces four inch,
long These pieces were DIPPED into batter made
threeeses rolled in bread crumbs, and fred In be
hrippinss.
A quar-. Of green apples peeled quar,ered and soc,
sd with two table spoonus Of sugar, one fourth OF
sermon, . small piece OF cinnamon, and half slAss
cold water were placed in saucepan and boil,
sventy minutes. Then they we're turned Into al
smashed through tho holes OF colendar. Some ~
puste mot used at previous ecturel being rolled
ahiu, was cut In nound shapes In the centre Of es'
.i these shapes . -poonful Of the apple v
PLACED one edge OF lie paste vas brushed with 60
~pisr to make II stick, aud the other edge OF II
paste turned over These apple turn oyer,"
." Rbsoles" vsre placed in dripping pan, brush
With the yoli ees placed in the oven aud bak
twenty minutes.
The cook worked rapidly, and had completed I
pusiness Of preparing these articles by halfp.
ahree o'clock-thu- cookius the shove dinner in q
hours and half to tho great delight Of some lad
fum the country, anxious TO return home by an GA
irsin.
4.