Richmond Whig. [volume] (Richmond, Va.) 1862-1865, 1865-04-12

on the other so arranged on staging that the visih
of those in the back rows is not at all interfeYed
with BY the occupants of the front. In front oq4he
ireplaoe is one of Kanes ranges so built that ery
part of it is visible to the class. Over the hreRace
is blackboard, on which is written the entire bill
of fare for the day In the centre Of the roofn is
large table, which the food to be cookedNs pre-
pared in presence of the class. On one side OF the
fireplace the cooking utensils are arranged in the
most orderly manner; among them we noticed
saucepans of all sizes, meat forks, colanders, SleveS
of various degrees of ineness, mortar and pestle
drppingpans of all Sizes tart plates, jelly -mouds
i'm short, everything that could be thought OF aS
necessary to irst-class cooking. Everything about
the kitchen is so delightfully."- orderly and clean that
it does one good to be there.
The Professor is political refugee, and when he
came here ten years ago, saw the necessity Oh
cooking school but being unable to speak English,
could not carry out his idea until the present time
He has been teaching French in some of our
schools and has also taught in the families OF sew
eral of our leading citizens. He is person Oh re-
fnement and education, and combines the chenis-
try of cooking thoroughly with the art. No one
who listened TO his pleasant and Conversations
lectures could help being delighted with his SIM
plcity and clearness of style. He knows, In fact,
holo to teach. He is attentive to his Glass; always,
pleased and ready to answer any questions which
NAV be put to him. The assistant, who prepares
the food while Prof Blot is explaining every detail
much ease and dexterity and is so perfectly neat,
that it is quite study to watch her movements
The bill OF fare the day of eur visit was Pot
au feu," "Shad au gratin," Vol au vent de
poulet," "Salsify Bechamel sauce" "Pommes de
terre en- croduettes," "TOurte Franchise"
Prof. Blot told the class that there were two hun
dred and fifty different sauces One might have the
same things for dinner every day in the year, only
Sc rived with a different sauce, and would fancy he
had different dish every time. The Professor also
says that nothing can be done without the broth or
not au feu or soup, or whatever you please to call
It. He tries to incucate in the minds Of his scholars
that nothing must be wasted, and shows them what
to do with whatever may be left from one dav TO
another. Each lady in the class was provided with
a note book, ard wrote down all the mnutie Of the
preparation aud cooking of each article
The lessons occupy about two hours, IN whlcn
everything the bill is prepared and cooked with
the exception of the spot au feu" which requires
FIVE hours to simmer so that it has to be made be-
fore the class assemble This class for ladies is held
on Tuesdays and Fridays, at o'clock precisely, and
closes at or little after There IS class LOT ser
wants on the same days, from 10 to IL O'Clock. -
We had no idea of the poetry of cooking until
we had heard and seen the charming way in which
the Professor lectures, and his assistant prepares
the pdbulum uitg tor the benefit of those mortals
vino cannot live on ambio sia though from the de-
lcous taste OF articles which we saw cooked, We
scarcely think that 'ambrosial food" on which the
immortas live could be made more ETHEREAL, and at
the same time more nourishing. Epicurus Himself
would have given not little to have had that kingly
'shad au gratn" grace his festaI board, for never
was shad like it in appearance or flavor. Ere lots
onr fair daughters will be as DESTROYS of excelng
in the hae ecole de cuisine as they are now OF sur
passing each other in their performance OF dt1cult
piano and vocal music. We augur, therefore, Tor
Professor Blot certain and great success, for one
who has witnessed the lecture will find 1t almost
an impossibiity not to attend constantly.
The course comprises twenty lessons, with dli-
ferent bill of fare for each day, and the terms are
so low as to be within the reach OF all who desire 10
understand scientific cookery.-K. Y. Times.