The sun. [volume] (New York [N.Y.]) 1833-1916, 1865-12-08

table faolng the clns,. For some teconds not rord
4, spoken, and the picture then presented forms a
perfect tabeau. 1hs Professor occupying position
commanding very part OF the roon stands "ith bis
am up alIei, ready TO give the signal that all 10
ready; the cook, with his white cap and glrdle OF
snowy linen napkins, has his eyes fixed upon one Of
the biscEboards while from the raised benches along
the oppo,ite side of the . perfect battery Of
brieh' eyes are looking down with eIpecssnt eager
ness upon the scene. Tie signal, however, is not
long desyed. and the Lessons are at proceeded
With For the twelfth lecture was presented the
following
Potage = la Colbert.
Ba,s Italian sauce.
Mutton IN kAfout.
y Nn hen MagOnnoise.
Bean All jus.
tfOuuCtter uf Rico.
Apes MefinguecH,
PorAGE Ia CoLBERT.-This very nice ennee
soup WIS prepared by cutting four carrots aud two
tuTnips into fancy shapes, with . vegetable knife
made for that purpose They we're then boiled until
tender after which the alter Wa drained OF and
quart Of broth from the Alphabet Kettle" poured
over them-a few drops VI burn, 'ugsr being added,
with salt and pepper to tAte The broth should not
lie poured over the vegetables until about twenty
minutes before serving up. Thus, at a tIiflns sI-
pen,e. an excellent soup made, which presented
avery pretty appearance. The little bits Of oms-
mental vegetables we're seen floating about In tho
dark, rich liquid, the carrots looking like soldon
balls While the pieces Of turnip had the appearance
Of 80 many snow white brd's eggs.
BASS. italian sAUoE-The ba,s wss dressed In
the usual manner, and put into pan, with half Of
small onion cut in thin slices, the Of carrots,
ANAL piece Of turnip, two cloves bay leaf and
one stalk of thyme, with salt and pepper to taste.
into ana mint of broih from "AluhA-
he, Kettle" and place the whols In the oven 10
thoToughly cook. Now for the Italian ssuce. Chop
up very fne fow slices Of onion, and fry In butter
until tho onion Is quite brown. In smother pan put
Tablespoonful Of butter. ths Of -four, a very
| little both and the gravy In which the fab WAS
| baked boil for moment, and strain II over tho
| onion and butter; add few drop. Of burnt sugar
and pour all over the hsh which ready for the
table. The Professor here informed his pupil. that
they were now Instructed in mode OF preparing sauce
that could be used at all times Of the year, and
which was good for all kinds OF dark medisd fish.
MUTTON IN RAGour.-one pound and . half OF
muiton-either neck-pieco or the brcs.t-i. cut
into small pieces put in pan with ,poon,ful Of
fat and fried for few moments TO deprive u OF its
naturally strong flavor, aer which two tablespoons
full Of -four is stirred in, and the meat entirely COW
cred with broth. After boiling few moments, two
with the meat to which is added one bay leaf, with
two three stalks Of parsley ebay leaf and parsley
being tied toEetherl cook until done then remove
| the little bunch OF seasoning and serve up. Bay
leaves, It may here lie remarked, make an excellent
seasoning for great number Of dishes; Il Is very
| cheap, also.
PRAIRIE HES IN MAGoSSorH.-The prairie hen
h manipulated In the following manner; Cut of the
neck and wings, and with q trusting needle confine
the es' clcse to the body put the bird in pan with
two tablespoonsfus Of fat, and roast in quick oven
for about bali hour; II Is then removed from the
oven aud cut in several pieces and placed on dish
few slices Of fried bread placed along the edge
OF the dish and two hard boiled egfs cut into four
five pieces each scattered about the chicken
For the "mGsonnAise" or dressing take the yolk Of
one egg, pinch OF Pepper the OF salt, little
mustard mot quite half a tea,poonful, II English,
and more than that II Frenchy and add 70 this drop
| by drop two tsblespoonsful Of sweet oil, stirring
constantly, and about ifteen drops OF vinegar ThLr
Ia ,ent TO the table with the prairie hen, but In =
separats dish, and 10 used one would mustard
or any condlment Of the Kind.
| BEAN Az JUs.-A pint Of beans, after soaking over
night In cold water are put In pan, entirely cover
ed with cold water and when about half cooked, are
drained, put In iryIng pan with little butter, and
fried slowly-not enough TO brown. Add now and
thcna little broth, and Just as the beans are ready
for the table mix in little chopped parsoy,rith salt
and pepper to taste.
CRooUrrTrs or RIcE.-Sow comes delicious erea-
ton Of the Professors art which, for il novelty and
economy, called forth tho seueral concentration Of the
pupils, The rice Give table-pooniuis in quanIIy),
after soaking lev hours In cod water is put into
, warm water aud boiled ior a few moments. when the
water is drained of and ha!fa pint ot mix, three
I IL. q II